Zucchini Broccoli Soup (With Potatoes and Cheddar)

This creamy zucchini broccoli soup is the ultimate comfort food, combining fresh zucchini, broccoli, and a rich, cheesy broth into one satisfying bowl. Yukon Gold potatoes blend seamlessly into the soup, creating an incredibly velvety texture while adding hearty flavor that makes this recipe filling enough for lunch or dinner.

If you're looking for an easy zucchini broccoli soup that's packed with vegetables and ready in under an hour, this recipe is a must-try. Everything cooks together in one Dutch oven before being blended until smooth and finished with cheddar cheese, cream, fresh parsley, and a squeeze of lemon juice for a bright, flavorful finish.

Whether you're using up fresh garden zucchini or simply craving a cozy homemade soup, this creamy zucchini broccoli soup with potatoes is an easy recipe the whole family will love.

If you're looking for more ways to use fresh summer produce, be sure to try my Summer Chili (Farmstand Chili), Nut-Free Pesto, Chicken Pesto Pasta Salad, or Salsa Pesto next. They're all delicious ways to make the most of garden vegetables and fresh herbs

Why You'll Love This Zucchini Broccoli Soup

• Rich, creamy, and full of fresh vegetable flavor.
• Yukon Gold potatoes create a naturally velvety texture.
• Made in one pot for easy cleanup.
• Ready in just 50 minutes.
• Packed with wholesome ingredients.
• Perfect for meal prep and leftovers.
• Easy to customize with your favorite toppings or proteins.

Ingredients

Ingredients (and Why Each One Matters)

• Butter & Olive Oil – Work together to create a rich, flavorful base while preventing the butter from burning as the vegetables sauté.
• Yellow Onion – Builds the savory foundation of the soup and adds natural sweetness as it softens.
• Garlic – Adds aromatic depth and enhances the overall savory flavor.
• Zucchini – Brings fresh vegetable flavor and blends into a smooth, silky texture.
• Broccoli Florets – Add earthy flavor, vibrant color, and nutritional balance.
• Yukon Gold Potatoes – Naturally thicken the soup and create a creamy, velvety consistency when blended.
• Chicken Broth – Forms the savory liquid base that carries all the flavors.
• Italian Seasoning – Adds a balanced herbal backbone with notes of oregano, basil, and thyme.
• Smoked Paprika – Provides subtle smokiness and depth of flavor.
• Whole Milk or Half-and-Half – Adds creaminess and softens the texture for a smooth finish.
• Heavy Cream – Enhances richness and creates a luxurious, velvety mouthfeel.
• Dijon Mustard – Brightens and sharpens the flavor while enhancing the cheese.
• Freshly Shredded Cheddar Cheese – Melts into the soup for richness, body, and a creamy, cheesy finish.
• Lemon Juice & Fresh Parsley – Added at the end for brightness, freshness, and a clean finish that balances the richness of the soup.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

• Make it vegetarian: Swap the chicken broth for vegetable broth while keeping all other ingredients the same for a fully vegetarian-friendly soup.
• Add protein: Stir in cooked shredded chicken, crispy bacon, or diced ham to make the soup even heartier and more filling.
• Extra greens: Add a handful of fresh spinach or kale during the last few minutes of cooking for added color and nutrition.
• Cheese swap: Try Gruyère, white cheddar, or Monterey Jack in place of cheddar for a slightly different flavor profile.
• Chunky vs. smooth: Blend only part of the soup for a chunkier texture, or fully blend for a completely smooth and creamy finish.
• Garden veggie boost: Add corn, peas, or extra zucchini if you want to stretch the soup or use up more seasonal produce

How to Make Zucchini Broccoli Soup

To get started, gather your ingredients, a mixing bowl, and a large pot or Dutch oven.

Step 1: In a large Dutch oven, heat the butter and olive oil over medium heat. Add the diced onion and cook for 5 to 6 minutes, until softened and translucent. Stir in the garlic and cook for 30 seconds until fragrant.

Step 2: Add the zucchini and broccoli florets and cook for 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften and develop light color.

Step 3: Stir in the Yukon Gold potatoes, Italian seasoning, and smoked paprika. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and simmer until the potatoes are very tender.

Step 4: Using an immersion blender, carefully blend the soup until smooth and creamy (or partially blend for a chunkier texture).

Step 5: Reduce the heat to low and stir in the milk or half-and-half, heavy cream, Dijon mustard, and cheddar cheese. Heat gently, stirring until the cheese is fully melted—do not boil.

Step 6: Finish by stirring in the lemon juice and fresh parsley just before serving.

Expert Tips

• Don’t overcook the vegetables early: Keep zucchini and broccoli just tender in the sauté stage so they don’t lose flavor and brightness during simmering.
• Blend strategically for texture: Fully blend for a silky soup, or only partially blend if you prefer a more rustic, chunky finish.
• Add dairy on low heat only: Once the milk, cream, and cheese are added, keep the heat gentle to prevent curdling and ensure a smooth, creamy texture.
• Finish with acid at the end: Stir in lemon juice right before serving to brighten the richness and balance the creamy base.

Serving Suggestions

• Serve warm with crusty bread, garlic toast, or a warm baguette for dipping into the creamy broth.
• Pair with a simple green salad or Caesar salad to balance the richness of the soup.
• Top with extra shredded cheddar, crunchy croutons, and fresh parsley for added texture and flavor.
• Serve as a starter course for a cozy dinner, or as a full meal alongside a grilled cheese or sandwich.

Storage Suggestions

Store leftover zucchini broccoli soup in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it chills, so simply stir in a splash of broth or milk when reheating to bring it back to a creamy consistency. Reheat gently on the stovetop over low heat or in the microwave in short intervals, stirring until warmed through.

For longer storage, freeze the soup without the milk, cream, and cheese for up to 3 months. Thaw overnight in the refrigerator, then reheat and stir in the dairy and cheese just before serving for the best texture and flavor.

Zucchini Broccoli Soup FAQs

More Soup and Stew Recipes

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Zucchini Broccoli Soup Recipe

This creamy zucchini broccoli soup is made with Yukon Gold potatoes, cheddar cheese, and fresh vegetables for a rich, comforting one-pot meal that's perfect for lunch or dinner.

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Course: Soup

Cuisine: American

Keyword: zucchini broccoli soup

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 8

Calories: 244kcal

Author: Karen

Equipment

• 1 Dutch Oven
• 1 immersion blender
• 1 kitchen knife
• 1 Cutting Board
• 1 measuring cup
• 1 Measuring Spoons

Ingredients

• ▢ 2 Tb butter
• ▢ 1 Tb olive oil
• ▢ 1 sweet onion diced
• ▢ 3 cloves garlic minced
• ▢ 2 medium zucchini chopped
• ▢ 3 cups broccoli florets chopped
• ▢ 1 ½ lbs yukon gold potatoes chopped
• ▢ 2 teaspoon italian seasoning
• ▢ 1 teaspoon paprika
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon pepper
• ▢ 1 cup half and half or whole milk
• ▢ ½ cup heavy cream
• ▢ 1 teaspoon dijon mustard
• ▢ 1 cup cheddar cheese freshly shredded
• ▢ 1 tablespoon lemon juice
• ▢ 2 tablespoon fresh parsley chopped

Optional Toppings

• ▢ croutons
• ▢ shredded cheese
• ▢ fresh parsley

Instructions

• In a large Dutch oven, heat the butter and olive oil over medium heat. Add the onion and cook for 5 to 6 minutes, or until softened.
• Stir in the garlic and cook for 30 seconds.
• Add the zucchini and broccoli and cook for 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften and the zucchini develops a little color.
• Stir in the potatoes, Italian seasoning, smoked paprika, salt, and pepper. Pour in the chicken broth and bring the soup to a boil. Reduce the heat to a simmer and cook for 20 to 25 minutes, or until the potatoes are very tender.
• Using an immersion blender, carefully blend the soup until smooth.
• Reduce the heat to low and stir in the whole milk or half-and-half, heavy cream, Dijon mustard, and cheddar cheese. Heat gently, stirring until the cheese is melted, but do not allow the soup to boil.
• Stir in the lemon juice and fresh parsley before serving.

Notes

Recipe Tips

• Use Yukon Gold potatoes for the creamiest, naturally velvety texture.
• Freshly shred the cheddar cheese so it melts smoothly into the soup.
• Keep the heat low after adding the milk, cream, and cheese to prevent curdling.
• Finish with fresh lemon juice just before serving to brighten the flavors and balance the richness.

Nutrition

Calories: 244kcal | Carbohydrates: 22g | Protein: 7g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 437mg | Potassium: 563mg | Fiber: 3g | Sugar: 4g | Vitamin A: 776IU | Vitamin C: 52mg | Calcium: 158mg | Iron: 1mg

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