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overhead image of white bowl of zucchini broccoli soup with a spoon in in it.

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
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8
Calories: 244kcal
Author: Karen

Equipment

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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