This Cheesy Zucchini Soup is the perfect way to use up your extra zucchinis! It’s easy to make, super cozy and it is packed with vegetables and protein. Make a double batch and freeze the rest for later. This veggie packed soup is great for lunch or dinner and can be enjoyed with crackers or crusty bread.
I’ve been seeing soup recipes all over my social media feeds lately and I think I’m finally ready to dip my toe into soup season! This Cheesy Zucchini Soup is perfect for that time when summer and fall come together. It’s warm and cozy but also full of fresh, vibrant flavors.
Why You’ll Love This Cheesy Zucchini Soup Recipe!
It uses up lots of zucchini – If you have tons of zucchini on hand right now, this soup is the perfect way to use them up! This recipe calls for 6-8 cups of zucchini, but you can easily make a double batch and freeze some for later.
It’s the perfect fusion of summer and fall – I love making zucchini soup this time of year because the weather is starting to cool down, but the gardens are still full of zucchini! It’s cozy, but also light and fresh.
Zucchini is good for you – Zucchini is loaded with fiber and water, so it helps keep your digestive system on track, keeps you hydrated and helps manage a healthy weight. It also contains antioxidants which help reduce inflammation inside of the body.
Zucchini Cheddar Soup Recipe Ingredients
Zucchini – This recipe calls for about 6-8 cups of zucchini. I used medium sized zucchini because I don’t love how soft the inside is once the zucchini gets really huge. If using one of the monster sized zucchini, you can add the entire thing in, or remove some of the white spongy inside before dicing it up. The soup does get blended up, so the large seeds shouldn’t be a problem. Yellow squash can also be used in addition to, or instead of zucchini.
Onion & Garlic – I like to add some yellow onion and fresh garlic in for extra aromatic flavor. Any color of onion can be used though. Also, feel free to use as much garlic as you like.
Veggie Broth – I like to use a vegetable broth concentrate that I just add into the water, but just use your favorite vegetable broth/stock. You could also just use water, but you may need to add some extra spices in to flavor it up.
Spices – I like to add either fresh or dried herbs for extra flavor. Thyme and rosemary are great, but parsley would also be a good addition.
Cheese – Sharp cheddar works well in this soup because it has great flavor and melts well. You can use any kind of cheese you prefer though.
How To Make The Best Creamy Zucchini Soup
Heat a large pot over medium heat and add a couple teaspoons of olive oil. Next, add in the diced zucchini and onion. Season with a pinch of salt and pepper and stir well. Cook zucchini and onion until softened, about 10 minutes, stirring every few minutes.
Add in the garlic and fresh herbs and cook for another minute. Pour in the vegetable broth, mix well, and let soup come to a simmer. Simmer for about 2-3 minutes and then turn heat off.
Carefully add the soup to a blender, or use an immersion blender in the pot. If using a blender, you may have to do two batches. Place the lid on top and blend soup until smooth and creamy, 1-2 minutes.
Add the soup back into the pot and place back on low heat. Add the shredded cheese in and stir soup until cheese is completely melted. Season with salt and pepper, to taste. Serve with crackers or bread, if desired. Enjoy!
Recipe Frequently Asked Questions
This zucchini soup recipe is gluten free, just make sure to use a certified GF broth.
Make this recipe vegan by using a vegan cheddar cheese substitute that melts well OR you can add a couple tablespoons of nutritional yeast in just before blending.
Can yellow squash be used instead of zucchini? Yes, just use the same amount of squash as you would the zucchini. You can also use a mixture of both summer squash.
Is this soup freezer friendly? Yes, allow soup to cool completely and then pack into a freezer friendly, air-tight container. Place in the freezer for up to 3 months.
How long do leftovers last? If stored in an air-tight container in the refrigerator, leftovers should last about 4-5 days.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
This Cheesy Zucchini Soup is the perfect way to use up your extra zucchinis! It’s easy to make, super cozy and it is packed with vegetables and protein. Make a double batch and freeze the rest for later. This veggie packed soup is great for lunch or dinner and can be enjoyed with crackers or crusty bread.
Ingredients
2 teaspoons olive oil, or favorite oil
6–8 cups diced zucchini
1 small yellow onion, diced
2–3 cloves garlic, minced
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 cups vegetable broth
2 cups shredded sharp cheddar cheese
Salt and black pepper, to taste
Instructions
Heat a large pot over medium heat and add a couple teaspoons of olive oil. Next, add in the diced zucchini and onion. Season with a pinch of salt and pepper and stir well. Cook zucchini and onion until softened, about 10 minutes, stirring every few minutes.
Add in the garlic and fresh herbs and cook for another minute. Pour in the vegetable broth, mix well, and let soup come to a simmer. Simmer for about 2-3 minutes and then turn heat off.
Carefully add the soup to a blender, or use an immersion blender in the pot. If using a blender, you may have to do two batches. Place the lid on top and blend soup until smooth and creamy, 1-2 minutes.
Add the soup back into the pot and place back on low heat. Add the shredded cheese in and stir soup until cheese is completely melted. Season with salt and pepper, to taste. Serve with crackers or bread, if desired. Enjoy!
This Easy Marinated Tofu is prepared quickly and marinates overnight. It has big flavor and can be enjoyed in many different ways. Pack it as a high-protein snack to help get you through the afternoon, or add it to rice and noodle bowls at dinner. Make a batch today and have it on hand all week.
I’ve been questioning my protein intake these days, and I really don’t think I’ve been getting enough. One of my goals this year is to focus more on eating a healthy, balanced diet with lots of protein. This Easy Marinated Tofu Recipe is one of the ways I’ve achieved that goal lately. I like to make a big batch on Sunday to have a protein-packed snack that I can enjoy all week.
Why You’ll Love This Easy Marinated Tofu Recipe
It’s easy to make – The marinade only takes about 5 minutes to mix up, and once the tofu is added, you can eat it immediately or let it sit in the refrigerator overnight. No cooking is involved once the tofu is marinated; you can just eat it right out of the bowl.
It’s packed with flavor – The marinade for this tofu recipe is packed with lots of flavorful ingredients, including fresh garlic and ginger, chili paste, tamari, and sesame oil.
It’s great for snacking – I originally developed this recipe to be enjoyed as a healthy, protein-packed snack. You can snack on it throughout the day or add it to your noodles, rice, or veggies for extra protein.
Why Your Body Will Love This Protein-Packed Snack
Protein – Tofu is a complete protein. It contains all nine essential amino acids that your body needs to build muscle and repair tissues. Tofu contains 10 grams of protein per half a cup, making it a great plant-based ingredient to incorporate into your diet.
Bone Health – Tofu contains high amounts of calcium and magnesium, which play a huge role in ensuring you grow and maintain healthy bones. Tofu is also rich in isoflavones, which are compounds found in plants that can help decrease the risk of osteoporosis, among other things.
Weight Loss – Tofu is high in protein and low in calories, which means that it fills you up and keeps you feeling satiated for a long time without adding unnecessary calories. Tofu is able to keep you fuller for a longer period of time because it requires a lot of energy for your body to break it down, which can help with weight management.
Marinated Tofu Recipe Ingredients
Tofu – This recipe calls for either super-firm or extra-firm tofu. I strictly use the super-firm tofu from Trader Joe’s because I enjoy the texture, and it doesn’t require additional pressing. If you can’t find super-firm, you can use extra-firm and press as much liquid out as possible before slicing.
Green Onion – Thinly sliced green onions add a nice color and freshness to the marinade. You can also add chopped cilantro if you like.
Sesame Seeds – Toasted sesame seeds add a nice crunch and pop of flavor. They also help complement the toasted sesame oil in the marinade.
Tamari – Tamari or soy sauce can be used in this recipe. I like to use the low-sodium version.
Vinegar – I like rice wine vinegar, but white distilled vinegar can also be used.
Chili Paste – I like to use Lee Kum Kee chili garlic paste, but any chili garlic paste can be used, such as sambal oelek, sriracha, or even chili crisp.
Garlic & Ginger – I like adding fresh garlic and ginger to the marinade. They both add so much flavor. Dried garlic and ginger can also be used if you don’t have fresh versions handy. I recommend about 1/4 – 1/2 teaspoon of each.
Miso Paste – I used light yellow miso paste for this recipe because it tastes pretty mellow. Any color of miso paste can be used, though.
Maple Syrup – I like using pure maple syrup as a sweetener in many recipes, especially sauces. You can also use honey or granulated sugar as a replacement.
How To Make Easy Marinated Tofu
To a medium-sized bowl, preferably one that has a lid, add the tamari, chili garlic sauce, miso paste, vinegar, garlic, ginger, maple syrup, sesame oil, sesame seeds, green onions, and a pinch of salt. Mix marinade together well and set aside.
Pat the tofu dry and press, if needed. Cut tofu into small, bite-sized pieces and add them to the bowl with the marinade. Mix tofu with marinade until all pieces are completely covered.
You can enjoy the tofu immediately, but it’s most flavorful if you let it sit in the refrigerator for at least 24 hours. I recommend giving the tofu a mix or shake at least once or twice during the marinade process to ensure all the tofu gets an even marinade.
I like to enjoy this marinated tofu, cold or at room temperature, but it’s fine to reheat it, too. Enjoy it for a protein-packed snack, or add it to rice, noodles, or veggies. Store it in the refrigerator for up to 5 days.
Recipe Frequently Asked Questions
This recipe is already vegan.
Make this recipe gluten-free by using a gluten-free tamari or soy sauce.
How long does the tofu need to marinate? I suggest at least overnight to allow the flavors to develop more. It can also be eaten immediately after making it if you prefer.
How should this marinated tofu be enjoyed? I created this recipe thinking this tofu would be eaten cold or at room temperature, more as a healthy snack than an entire meal. It can definitely be heated in a frying pan or in the oven if you prefer.
How long does this tofu last? If stored in an air-tight container or in the refrigerator, this marinated tofu should last about 5 days.
Is this tofu spicy? You can make this recipe as spicy as you want. You can add less chili garlic paste if you prefer a mild flavor, or if you like spice, feel free to add extra chili paste.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
This Easy Marinated Tofu is prepared quickly and then left to marinate overnight. It has big flavor and can be enjoyed in so many different ways. Pack it as a high protein snack to help get you through the afternoon, or add it to rice and noodle bowls at dinner. Make a batch today and you can have it on hand all week long.
Ingredients
1 (16 oz) block super firm, or extra firm tofu
1/4 cup low sodium tamari, or soy sauce
2 teaspoons chili garlic sauce
1 teaspoon light miso paste
1 teaspoon rice wine vinegar
1 teaspoon freshly grated ginger
1 teaspoon freshly grated garlic, or finely chopped
1/2 teaspoon pure maple syrup
1/2 teaspoons toasted sesame oil
2 teaspoons toasted sesame seeds
2 tablespoons thinly sliced green onions
1 pinch salt
Instructions
To a medium sized bowl, preferably one that has a lid, add the tamari, chili garlic sauce, miso paste, vinegar, garlic, ginger, maple syrup, sesame oil, sesame seeds, green onions and a pinch of salt. Mix marinade together well and set aside.
Pat the tofu dry and press, if needed. Cut tofu into small, bite sized pieces and add them to the bowl with the marinade. Mix tofu with marinade, until all pieces are completely covered.
You can enjoy the tofu right away, but it is most flavorful if you let it sit, in the refrigerator, for at least 24 hours. I reccomend giving the tofu a mix, or shake, at least once or twice during the marinade process to make sure all of the tofu gets an even marinade.
I like to enjoy this marinated tofu, cold or at room temperature. I can be heated if you like though. It can be eaten as a protein packed snack, or you can add it to rice, noodles or veggies. Store in the refrigerator for up to 5 days.
Notes
Tofu is most flavorful if you allow it to marinate overnight, but it can be enjoyed immediately after making, if desired.
I prefer to eat this marinated tofu cold, or at room temperature, for a snack. It could also be cooked in a stir fry or baked in the oven if you prefer.
Prep Time: 15 mins
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