Zucchini Pepper-Jack Cheese Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 onion (chopped)
  • 1 large carrot (chopped)
  • 5 cloves garlic (chopped)
  • 2 large zucchini (peeled and chopped)
  • 2 tsp thyme
  • salt and pepper (to taste)
  • 4 cups vegetable/chicken stock
  • 1½ cup pepper jack cheese (or desired cheese)
  • ½ cup low-fat milk
  1. Heat olive oil in a large saucepan over medium heat. Add the carrot, onion and celery and sauté until soft (about 5-10 minutes).
  2. Add the garlic and thyme, then season with salt and pepper.
  3. Add the zucchini, sautee for a few more minutes. Add the broth and let the soup simmer for about 15 minutes.
  4. Puree the soup with an immersion blender (or in a regular blender) until smooth.
  5. Turn the heat to low, add the cheese and milk and stir until melted (about 5 minutes)
Recipe by Savour the Senses at http://savourthesensesblog.com/zucchini-pepper-jack-cheese-soup/