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Zucchini Pepper-Jack Cheese Soup

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Servings 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
  • 1 1/2 cup pepper jack cheese or desired cheese
  • 1/2 cup low-fat milk


  • Heat olive oil in a large saucepan over medium heat. Add the carrot, onion and celery and sauté until soft (about 5-10 minutes).
  • Add the garlic and thyme, then season with salt and pepper.
  • Add the zucchini, sautee for a few more minutes. Add the broth and let the soup simmer for about 15 minutes.
  • Puree the soup with an immersion blender (or in a regular blender) until smooth.
  • Turn the heat to low, add the cheese and milk and stir until melted (about 5 minutes)
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