Thick, creamy and cheesy Parmesan Zucchini Soup perfect for a cozy night in! Packed with fresh vegetables and no actual cream, this cream-less creamy zucchini cheese soup is delicious and nutritious at the same time.
Jump to RecipeInstagram is all about soup season right now, (at least in the Northern Hemisphere) so here’s my contribution.
But is it really soup season here? Definitely not! The San Francisco Bay Area is still stuck on the summer heat.
Sometimes we just gotta do it for the gram right?
Well this soup was definitely worth it! I would say “pair it with a crusty bread” but no. This bowl of wonder was perfect as is!
Creamy Zucchini Parmesan Soup Ingredients:
This creamy zucchini soup is made with all clean and simple ingredients, and has no egg, no potatoes, and the best part – no cream!
Yes! A cream-less yet creamy soup!
Here’s what you need:
- Fresh Zucchini – also known as Italian Squash or Courgette
- Carrots for an added vegetable boost
- Onion and Garlic for the rich aromatics
- Olive Oil or Butter for frying
- Vegetable or Chicken Broth and some Water to cook the vegetables
- Almond Milk or any regular milk to add the creaminess without cream
- Parmesan Cheese! Shredded or grated work
- Italian Seasoning
- Salt and Pepper to season
How to make Creamy Parmesan Zucchini Soup?
This cozy soup is so easy to make, its definitely one of the best recipes for zucchini parmesan soup you can find!
All you need to do is:
- Heat the olive oil in large pot or dutch oven on the stove over medium-high heat
- Fry the onion and garlic until its translucent and has that beautiful fragrance.
- Add the vegetables and clear liquids: zucchini, carrots, broth and water.
Bring to a boil, reduce the heat to medium and let it simmer for about 20 minutes.
The veggies should be soft. - Blend! Either use an immersion blender or transfer the cooked vegetable and liquid to a normal blender – and then return it back to the pot.
- Stir in the almond milk, Italian seasoning, salt and pepper.
- Turn off the heat and then stir in the Parmesan.
GO EAT! You might want to let it cool a bit first.
Get a bit fancy and maybe top it with even more shredded cheese and some parsley.
What to pair with Zucchini Cheese Soup:
This cheesy zucchini soup is amazing just by itself, and that’s how I had it. That too over a cup worth at a time!
Full meal meal, pair it with a good grilled cheese sandwich maybe, or a quesadilla for something different. Try my spinach and cheese quesadilla if want some inspiration.
A salad would be another good option to get even more vegetables in!
Or maybe you can have this courgette parmesan soup as an appetizer and follow up with a main course item. Something chicken would be my go to! Baked Chimichurri Chicken Kebabs and Maple Dijon Glazed Chicken Breast are some easy recipes to try.
Does this Zucchini Parmesan Cheese Soup Keep?
Thankfully!
I kept mine in the fridge in an airtight container for about 5 days.
This soup is freezer friendly too, so you can put it away and have a homemade hearty zucchini soup all year round – summer, fall, winter, anything!
Just let the soup cool and ladle it into freezer-safe containers or zipper bags and put them away for up to 3 or 4 months. Don’t forget the label!
Let the soup thaw and just reheat it in the microwave.
Alternatives for this Zucchini Vegetable Soup:
There’s plenty of options to customize this vegetarian zucchini soup, in terms of the vegetables, cheese, or even the seasonings.
Veggies:
I used carrots along with the zucchini in this soup, but you can replace it with a different vegetable of your choice – potato, leek, or even broccoli!
For a keto soup recipe, stick to vegetables that are low in sugars and compatible with the diet.
Cheeses:
Too many cheese options too so this needed it’s own category as well.
I used Parmesan cheese, but here’s some other options for a just as cheesy zucchini soup:
- Goat cheese
- Boursin cheese
- Cheddar cheese
- Cottage cheese
- Cream cheese
- Laughing cow cheese
- Blue cheese (apparently!)
Use Vegan cheese alternatives to make a Vegan Zucchini soup!
Seasonings:
Switch out the Italian seasoning in the recipe for a different dried or even fresh herb!
A zucchini basil soup would be amazing! The same with rosemary.
How about sage?
Some more Vegetarian comfort foods to try for fall:
Cheesy Creamy Zucchini Parmesan Soup
Ingredients
- 1 Tbsp Olive Oil
- 1 small Onion, Chopped, 112g
- 2 tsp Garlic, Minced
- 5 cups Chopped Zucchini, 620g
- 1 cup Chopped Carrots, 128g
- 2 cups Low Sodium Vegetable or Chicken Broth
- 1 cup Water
- 1 tsp Italian Seasoning
- ½ tsp Salt
- ½ tsp Black Pepper
- ½ cup Almond Milk
- ¾ cup Shredded Parmesan, 60g
Instructions
- Heat a large pot or dutch oven over medium-high heat, pour oil and fry onions and garlic for about 2 minutes until translucent.
- Add zucchini, carrots, broth and water. Bring to a boil, reduce heat to medium, cover and simmer until vegetables are soft and cooked, about 20 minutes.
- Blend soup with an immersion blender, or transfer to a blender, blend, and return to heat.
- Add almond milk, Italian seasoning, salt and pepper, and stir.
- Turn off heat, add in shredded Parmesan cheese and stir.
- Top with some parsley, more cheese and serve with bread for dipping!
Notes
- Let soup cool before storing.
- Fridge: 5 days in an airtight container.
- Freezer: 3-4 months in freezer-safe zipper bags or containers.
- (Thaw if frozen) Microwave to reheat.
- Servings: 6 cups | Serving size: 1½ cups
- Calories: 152kcal
- Fat: 7.4g | Saturated fat: 3.7g
- Carbohydrates: 11.1g | Fiber: 3.4g | Sugar: 6.7g
- Protein: 9.2g