Zucchini Soup
Zucchini soup is a creamy and comforting dish that highlights the fresh flavors of summer squash paired with the richness of Velveeta cheese. Ideal for a cozy family dinner or a light lunch, it's a delightful way to enjoy vegetables in a hearty, wholesome bowl.
Ingredients
Instructions
- Saute vegetables in butter until tender.
- Add salt, pepper, soy sauce, and sugar.
- Add chicken broth, milk, and canned milk.
- Do not boil! Keep just below boiling for about 45 minutes.
- Serve with a dash of nutmeg.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. If you're out of Velveeta cheese, any melted cheese will work, such as cheddar or gouda. You can also add herbs like thyme or basil for extra flavor. If you prefer a thicker soup, blend a portion of it and mix it back in. Adjust the seasoning to taste, especially if using low-sodium broth.
Serving Suggestions
Serve the zucchini soup with a sprinkle of fresh herbs or a dash of Parmesan cheese on top. It pairs beautifully with crusty bread or a side salad for a light meal. For a heartier option, consider serving it alongside grilled cheese sandwiches or oven barbecue chicken for a satisfying dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm the soup on the stovetop over low heat, stirring frequently to prevent sticking. If the soup thickens, you can add a splash of chicken broth or milk to achieve your desired consistency before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Soup contains roughly 898 calories, with 16g protein, 102g carbohydrates, and 51g fat. It is an excellent source of dietary fiber (75% of the Daily Value), vitamin C (74% of the Daily Value), and protein (31% of the Daily Value). Note that it is relatively high in sodium, at 1289mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegan?
Yes! You can easily make this zucchini soup vegan by substituting the butter with olive oil or a vegan butter alternative. Use plant-based milk instead of regular milk and Velveeta, such as almond or soy milk, and a dairy-free cheese option.
How can I make this soup spicier?
To add some heat to your zucchini soup, consider incorporating red pepper flakes or a dash of hot sauce during cooking. You can also add diced jalapeños or a pinch of cayenne pepper to enhance the flavor profile with some spice.
Can I freeze this soup?
Yes, this zucchini soup can be frozen. Allow it to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to three months. When ready to enjoy, thaw in the refrigerator overnight and reheat on the stovetop.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).