These chilly winter days call for all the Soups like this one pot broccoli and zucchini cheddar soup. It’s cozy, creamy, full of herbs and vegetables, and totally delicious. This soup is made simply in one pot with Zucchini, sharp cheddar cheese, herbs, and plenty of broccoli—It’s such a delicious and kind of a healthier take on broccoli cheddar soup. I’m not here to challenge Panera Bread’s broccoli soup, I’m just here to give you another way of making it!
Here Are the Step by Step Details:
This recipe includes most of the ingredients found in traditional broccoli cheddar soup, but I added zucchini, for creaminess and didn’t any flour or heavy cream and instead I used coconut milk. So it’s creamy yet light while still being a filling soup.
When I tell you this soup is easy, I’m not kidding. The vegetables get cooked in one pot along with prosciutto, herbs, onions, garlic and veggie stock then it’s pureed in the same pot until thickened then the coconut milk and the cheese gets added for that cheddar taste that you’d expect from this soup. This leaves the soup lusciously creamy and thick without having to use any cream or flour. Which of course also makes the soup healthier and even gluten free.
Did I mention it’s all cooked in the same pot?
If you have a slow cooker, use it—Highly recommend.
So before you blend, you can leave out a few of the broccoli pieces to add another texture to the soup.
After the soup has been blended to your liking and the consistency you prefer, you can either toast some bread cubes in the oven along with pieces of prosciutto to top it off like I did, OR you can toast some crusty bread and serve it that way.
If you want to add more veggies to the soup, you can add carrots, cauliflower to even a few pieces of butternut squash! If going completely vegetarian of course, omit the prosciutto. It’s just as tasty without it!
If you make this recipe, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys and of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Melt together the olive oil and butter in a large dutch oven over medium heat. Add the onion, garlic, red pepper flakes, rosemary, thyme, and cook until fragrant, about 3-5 minutes.
Add the Zucchini and cook for another 2 minutes, gradually add in the stock and season with salt and pepper. Add in the broccoli along with the cayenne pepper, the smoked paprika and 4 pieces of prosciutto.
Cover and cook for about 10-12 minutes until the broccoli is tender.
At this point, if you have a immersion blender, all you have to do is blend the soup in the pot until creamy, If you don't have one, transfer the soup to a blender and blend till it’s a chunky yet smooth consistency. I prefer an immersion blender because it’s easier to control the consistency.
Return the soup to the stove and set over low heat. Stir in the coconut milk and cheese until melted and creamy. Taste, and add salt and pepper as needed. If the soup is too thick, add broth to thin. Ladle into bowls.
When ready to serve, crisp us the remainder prosciutto in the oven or a pan and serve on top along with crusty bread or croutons.
Enjoy!
Nutrition
Amount per serving · Serves 6
Calories
860
Fat
58g
Sat. Fat
34g
Carbs
46g
Fiber
16g
Sugar
10g
Protein
46g
Sodium
2020mg
Cholesterol
126mg
Written by Chef Ana Pozo — take it as inspiration, and make it your own.
