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!
These Rice and Bean Fajita Quesadillas are flavorful and easy to make. They’re cheesy, hearty, and filled with vegetables. The fajita filling can be prepared in advance, and it only takes about 10 minutes to cook the quesadillas. Serve them with your favorite toppings and enjoy for lunch or dinner.
Cheese quesadillas are really easy to make, and I enjoy them as quick snacks. But when it comes to quesadillas for lunch or dinner, I like them to have a little more substance to them. These Rice and Bean Fajita Quesadillas are packed with rice, black beans, and seasoned fajita peppers and onions. They’re filling, packed with protein, and great for any meal. Enjoy these quesadillas with your favorite toppings and tortilla chips.
Why You’ll Love This Filling Quesadilla Recipe
Packed with flavor – These fajita quesadillas get much of their flavor from the onions and peppers. I like to cook them all together in a frying pan until they’re sizzling and browned, just like at a restaurant. Cooking them down until they’re caramelized adds delicious flavor to this recipe.
Easy to make – This recipe may have a few more steps than a regular cheese quesadilla, but it’s all easy. Once you mix the fajita veggies with the rice and beans, you add them to the tortilla with some shredded cheese, and then the hot frying pan does the rest of the work. You can also make these quesadillas in the oven if you wish.
Great family meal – You may not think of a quesadilla as a full meal, but these fajita rice and bean quesadillas are really filling. I like to serve them with a side of chips and dip, along with my favorite quesadilla toppings (lettuce, salsa, sour cream, guacamole). You can make cheese quesadillas for kids, and chicken or beef can easily be added for any meat eaters.
Why Your Body Will Love These Hearty Quesadillas
Heart Health – Black beans contain a significant amount of soluble fiber, which helps decrease cholesterol absorption in the bloodstream. Lowering the “bad” cholesterol in the body can significantly reduce the chances of a stroke or heart attack.
Digestive Health – Black beans are high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic that feeds the good bacteria in the large intestine and carries out toxins in the system.
Immune Health – Bell peppers are high in Vitamin C, essential for keeping your immune system healthy and fighting off sickness. Vitamin C is also very beneficial in healing wounds and collagen production. Bell peppers are high in antioxidants, which also help protect the immune system. Antioxidants are molecules that can neutralize harmful free radicals, which otherwise can damage cells and tissues in our bodies.
Rice and Bean Fajita Quesadilla Recipe Ingredients
Peppers and Onion – Pepper and onion make up the fajita part of these quesadillas. I like to cook a variety of bell peppers, yellow onion, and spices together in a pan until they’re softened and beginning to brown. I have seen a few frozen fajita pepper and onion veggie mixes that may make this recipe a little easier. You can also buy packaged fajita seasoning instead of making your own.
Black Beans – I like to use black beans in this recipe, but pinto beans will also work well. Beans add extra protein and fiber to these quesadillas, helping them be more filling.
Rice – I use cooked white rice for this recipe. Brown rice, quinoa, or cauliflower rice can also be used, though. You can omit the rice if you prefer.
Cheese – Any cheese can be used for these quesadillas. I usually use shredded Colby Jack, but you can also use pepper Jack or quesadilla cheese, which is made specifically for melting in quesadillas. Dairy-free cheese can also be used.
Tortillas – I use large burrito-sized flour tortillas for my quesadillas; you can make yours smaller if you like. Corn tortillas can also be used to make them gluten-free.
How To Make Vegetarian Fajita Quesadillas
Heat a large pan over medium heat and add the oil. Once hot, add the peppers, onions, and a pinch of salt. Mix and allow peppers and onions to cook until they are softened and starting to caramelize, about 5-7 minutes, stirring every so often to prevent burning.
Next, add the rice, beans, and fajita seasoning to the skillet and mix again until all ingredients are combined and the rice and beans are heated through. You can add a little extra oil, if needed.
Assemble your quesadillas: Lay a large tortilla flat and sprinkle about 1/4 cup shredded cheese onto just half of the tortilla. Top with about 1/3 cup of the fajita bean and rice mixture, and then another sprinkle of shredded cheese. Fold over the other side of the tortilla and press down.
Heat a large pan over medium heat and add butter, oil, or cooking spray. Place the quesadilla into the pan and cook for about 3-4 minutes on each side, until the cheese is melted and the tortilla is crispy. Repeat with the remaining ingredients and enjoy fajita quesadillas with your favorite toppings.
Recipe Frequently Asked Questions
Make this recipe gluten-free by using gluten-free tortillas or corn tortillas.
Make this recipe vegan by using a meltable, shredded vegan cheese.
How should these quesadillas be served? You can eat them alone, or top with your favorite toppings and add a side of chips and dip for a more rounded meal.
Can quesadillas be cooked in the oven? Yes, they can easily be cooked in the oven. Just lay them flat on a large sheet pan and bake at 400 degrees F. for about 10-15 minutes.
How long do leftovers last? If stored in an airtight container in the refrigerator, they should last about 4-5 days. They can be reheated in the oven, frying pan, or microwave.
Are quesadillas freezer-friendly? Yes, but they may not hold up the best in the freezer. I suggest assembling the quesadillas just until you’re about to cook them, wrapping them tightly in plastic wrap, and placing them in an airtight freezer bag. I have found it works best to reheat the frozen quesadillas in the oven.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
These Rice and Bean Fajita Quesadillas are packed with flavor and easy to make. They’re cheesy, hearty and filled with vegetables. The fajita filling can be prepared ahead of time and then it only takes about 10 minutes to cook the quesadillas. Serve with your favorite toppings and enjoy for lunch or dinner.
Ingredients
1 tablespoon olive oil, or oil of choice
2 medium sized bell peppers, diced (whatever colors you prefer)
1/2 yellow onion, diced
1 cup cooked rice
1 (15 oz) can black beans, drained and rinsed
6–8 large flour tortillas
2 cups shredded cheese
Fajita Seasoning
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon granulated garlic
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon smoked paprika
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
Instructions
Heat a large pan over medium heat and add in the oil. Once hot, add in the peppers, onions an a pinch of salt. Mix together and allow peppers and onions to cook until they are softened and starting to caramelize, about 5-7 minutes, stirring every so often to prevent burning.
Next, add the rice, beans and fajita seasoning into the skillet and mix again until all ingredients are combined and the rice and beans are heated through. You can add a little extra oil in, if needed.
Assemble your quesadillas: lay large tortilla flat and sprinkle about 1/4 cup shredded cheese onto just half of the tortilla. Top with about 1/3 cup of the fajita bean and rice mixture and then top with another sprinkle of shredded cheese. Fold over the other side of the tortilla and press down.
Heat a large pan over medium heat and add butter, oil or cooking spray. Place quesadilla into the pan and cook for about 3-4 minutes on each side, until cheese is melted and tortilla is crispy. Repeat with the remaining ingredients and enjoy fajita quesadillas with your favorite toppings.
Notes
Quesadilla can also be cooked on a large sheet pan in the oven.
Prep Time: 15 mins
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