Zucchini are still growing in my garden! Baby ones and blossoms too. Late bloomers. Not that I mind one single bit. Zucchini has a permanent place in my life all year long.
Yep, I’m the person buying those sorry looking zucchini in the middle of winter that were trucked in from who knows where. If you see me cooing to them in the produce aisle, say hi.
Pureed zucchini and vegetable broth form the base of this soup along with onion, garlic, celery and carrot to boost up the flavor. Shredded zucchini is thrown in at the end to give the soup some texture along with cheese.
I intended to use Swiss cheese but my Parmesan-loving heart begged me not to. Use whatever suits your fancy including cheddar, Swiss, pepper jack to spice it up, and even goat or feta cheese.
For an added touch of richness stir in some half & half or heavy cream at the end, although honest to goodness it doesn’t need it. I skipped it. The cheese adds enough richness and the pureed zucchini is plenty thick enough.
A creamy zucchini soup with a touch of cheese!
- In a large sauce pan heat a few tablespoons olive oil over medium-low heat. Add onion, carrot and celery, saute until tender 5-10 minutes, stirring often. Add garlic, saute until fragrant, add thyme and season well with salt and pepper.
- Meanwhile peel and dice 1 and 1/2 of the zucchini (about 5 cups), shred the remaining half on the large holes of a box grater (about 1 and 1/2 cups shredded) and set aside. Add diced zucchini to the pan and toss well, cook 2 to 3 minutes, add broth, bring to a simmer for 15 minutes.
- Turn off heat, puree soup using an immersion blender or carefully transfer to a stand blender. Hold a dish towel over the lid before turning on so the steam doesn't blow the top off and splash hot soup everywhere! Puree in batches until smooth.
- Add pureed soup back to pan along with the shredded zucchini, cheese and half & half. Bring to a simmer 5-10 minutes, stirring occasionally.