Cheesy Broccoli Zucchini Soup with Heavy Cream (One-Pot Meal)
Enjoy this delicious Cheesy Broccoli Zucchini Soup with Cream recipe—a comforting mix of veggies, cheese, and cream. Perfect for easy weeknight meals or fancy parties.
I enjoy crafting vegetable soups for their flexibility—I can blend any combination of fresh veggies, effectively masking individual flavors. This trick is handy, especially when incorporating vegetables that my kids typically avoid.
Take this tasty soup with Broccoli and Zucchini, for example. My eldest has never been fond of zucchini, yet she enjoyed this soup without hesitation. Its smooth texture and delicious mild flavors completely disguised any hint of zucchini, making it a win-win for sneaking those nutritious veggies!
Benefits of Broccoli and Zucchini
- Zucchini is my top pick when it comes to veggies, and this is especially true during the zucchini season! Whether grilled, baked, sautéed, or air-fried, there are endless ways to savor its deliciousness. But did you know that zucchini is low in calories? This is great for those looking to manage their weight or reduce their calorie intake.
- Despite being low in calories, zucchini is packed with essential nutrients such as vitamins C and A, potassium, and folate. Zucchini is a good source of dietary fiber, which aids digestion, promotes regular bowel movements, and helps maintain a healthy gut microbiome.
- I consider myself fortunate that my kids enjoy broccoli. I owe it to my eldest’s preschool, where they regularly served steamed broccoli with a hint of butter for lunch. Because of this early introduction (and the influence of their big sister on the other two 😀), they all maintain a good relationship with broccoli to this day.
- Broccoli is also packed with essential nutrients such as vitamin C, vitamin K, vitamin A, folate, potassium, and fiber, making it one of the most nutrient-dense vegetables.
- Broccoli’s fiber promotes healthy digestion and regular bowel movements while feeding beneficial gut bacteria.
Ingredients You’ll Need for Zucchini Broccoli Soup and Cooking Tips and Tricks
- 12 oz broccoli, chopped—I usually opt for bagged small broccoli florets, but if you have larger ones on hand, chop them into smaller pieces for quicker cooking.
- 2 zucchini, chopped – medium zucchini will do; remember to peel it before use.
- 2 garlic cloves, minced
- 1/4 medium onion, chopped
- 1 tbsp unsalted butter and 2 tbsp olive oil
- 4 cups water (or use vegetable stock or chicken broth if you prefer)
- 1 tsp salt and 1 tbsp Italian seasoning
- 1/4 cup heavy cream
- 2 handfuls shredded cheese (of your choice) – I opted for a Mexican blend.
- Heat the olive oil and butter in a large pot over medium heat.
- Add the chopped onion to the pot. Sauté until the onions become translucent, about 2-3 minutes.
- Add the chopped zucchini to the pot, stirring well to ensure the vegetables are coated with the oil and butter mixture. Next, introduce the minced garlic cloves and cut broccoli florets.
- Pour in the water and add the salt and Italian seasoning. Bring the mixture to a gentle boil, then reduce to low heat. Let it simmer for 15-20 minutes or until the vegetables are tender.
- Once the vegetables are cooked, use an immersion blender or transfer the soup in batches to a regular blender or food processor to puree until smooth to your preferred consistency.
- If necessary, return the pureed soup to the pot. Stir in the cream and let the soup simmer for an additional 5 minutes.
- Finally, add the shredded cheese to the soup, stirring until it’s fully melted and incorporated.
- Taste the soup and adjust the seasoning if needed, adding more salt or Italian seasoning to your preference.
- Serve hot, garnished with shredded cheese or sour cream if desired. You can also sprinkle with your favorite herb or red pepper flakes. Serve it with crusty bread or pita chips.
- Store the soup in an airtight container or resealable freezer bags. If you plan to freeze it, make sure the bags are freezer-safe.
- Please have a look at the recipe card below for the full recipe and nutrient information.
Quick Tip!
When cutting vegetables for soup, keep the pieces uniform in size to ensure even cooking.
In conclusion, this Broccoli Zucchini Cheesy Soup recipe offers a delicious and nutritious way to enjoy your vegetables. With its creamy texture and savory flavors, it’s sure to become a family favorite quick meal.
Each bowl of this green soup offers a delightful, comforting meal, from its rich blend of vegetables to its creamy texture and cheesy finish.
Whether you’re looking for a cozy meal on chilly nights or a dish to impress guests at a gathering, this hearty low calorie soup fits the bill perfectly. It’s a great way to boost vegetable consumption and enhance overall health!
More Great Recipes You’ll Love
- Easy Sweet Potato Soup with Zucchini, Carrots, and Garlic
- Easy Grandma’s Homemade Chicken Noodle Soup Recipe
- Pumpkin Soup with Ginger (Creamy & Healthy)
- Oven Roasted Potatoes and Carrots with Onion and Zucchini
- Easy Zucchini Noodles with Nut-Free Pesto
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Cheesy Broccoli Zucchini Soup with Heavy Cream (One-Pot Meal)
Ingredients
- 12 oz broccoli florets
- 2 zucchini medium size
- 2 cloves garlic
- 1/4 onion medium size, chopped
- 1 tbsp butter unsalted
- 2 tbsp olive oil extra virgin
- 4 cups water
- 1 tsp salt
- 1 tbsp Italian seasoning
- 1/4 cup heavy cream
- 2 handful shredded cheese
Instructions
- Heat the olive oil and butter in a large pot over medium heat.
- Add the chopped onion to the pot. Sauté until the onions become translucent, about 2-3 minutes.
- Add the chopped zucchini to the pot, stirring well to ensure the vegetables are coated with the oil and butter mixture. Next, introduce the minced garlic cloves and cut broccoli florets.
- Pour in the water and add the salt and Italian seasoning. Bring the mixture to a gentle boil, then reduce to low heat. Let it simmer for 15-20 minutes or until the vegetables are tender.
- Once the vegetables are cooked, use an immersion blender or transfer the soup in batches to a regular blender or food processor to puree until smooth to your preferred consistency.
- If necessary, return the pureed soup to the pot. Stir in the cream and let the soup simmer for an additional 5 minutes.
- Finally, add the shredded cheese to the soup, stirring until it’s fully melted and incorporated.
- Taste the soup and adjust the seasoning if needed, adding more salt or Italian seasoning to your preference.
- Serve hot, garnished with shredded cheese or sour cream if desired. You can also sprinkle with your favorite herb or red pepper flakes. Serve it with crusty bread or pita chips.
- Store the soup in an airtight container or resealable freezer bags. If you plan to freeze it, make sure the bags are freezer-safe.
Video
Notes
- Refer to the post above for video instructions and other useful information.
- Nutrition information provided is an estimate and may vary based on the specific ingredients you use.
- I usually opt for bagged small broccoli florets, but if you have larger ones on hand, chop them into smaller pieces for quicker cooking.
- Medium zucchini will do; remember to peel it before use.
- Use vegetable stock or chicken broth if you prefer instead of water.
- I opted for a Mexican blend shredded cheese.
