Zucchini Pepper-Jack Cheese Soup

BRR!! I never thought I would see the day that I would want to get away from the cold. This snow in Boulder has dropped the temperature in my house to below 60 and I am freezing! If you are feeling the cold of the winter coming, this is the perfect recipe for you. I saw a recipe for zucchini cheese soup a while back on Cinnamon Girl Recipes and was so excited to find another clever way to use up my zucchini.

The zucchini I used for this recipe weighed in at 9 pounds! As you can see, it was taller than a wine bottle and bigger than my thigh around!

If you are like me and love broccoli cheese soup, then you will love this! I decided to go with pepper jack cheese for this recipe to switch things up a bit; I loved the added kick. This soup is easy to make and will warm you up on any cold day.

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)


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13 Responses to Zucchini Pepper-Jack Cheese Soup

  1. You complaining about the cold? You used to ride in just a t-shirt with your coat open even though it was 20 degrees on the mountain. I guess you’re really going to love this winter break in Hawaii!

  2. claudia says:

    I just posted one of Reeni’s soups. I don’t know how I missed this one – I always have a few zucchini “clubs” to use up. Love pairing the mellow zucchini with the pepperjack. Am bookmarking this one! The photo entices – bring some “green” back into my kitchen. Below 60 degrees? That’s swimming weather in Minnesota!

  3. Karen says:

    Yum! Love the pepper-jack here…must give it a nice spice. And that zucchini is insane!

  4. Stephanie says:

    i love that you used pepper jack! This soup looks just delicious!

  5. Oh I am so curious to how zucchini soup tastes… That was one huge zucchini you had there!

  6. Ann says:

    The soup looks delicious – and I’m not a fan of the cold, so I feel your pain!

  7. I can’t really complani about the cold because I live in Georgia, but it feels like it should be sop season mentally! It’s a great way to use up leftover veggies.

  8. kita says:

    That was one heck of a zucchini! I love the sound of this soup – and I would not be able to handle the snow and cold in Boulder! We’ve already gotten a sprinkle here and I was ready to cry.

  9. Curt says:

    All the right ingredients. I would say pepper jack was a good choice. Sounds delicious!

  10. Great idea on this combination. I love broccoli cheese soup and I think this would be a great alternative! That zucchini is impressive!

  11. mjskit says:

    What a great way to use that huge zucchini! Love all of the garlic and the use of jack cheese. What a great dish for cold weather.

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  13. Grundall says:

    This recipe is fantastic I just made it and I have to say wow Perfect.