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
Ingredients
- 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
Instructions
- 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)
