Cheesy Creamy Parmesan Zucchini Soup

6 cups
30 min

Thick, cheesy and creamy Parmesan Zucchini Soup perfect for a cozy night in! Packed with fresh vegetables and no actual cream, this cream-less creamy zucchini cheese soup is delicious and nutritious at the same time.

Instagram is all about soup season right now, (at least in the Northern Hemisphere) so here's my contribution.

But is it really soup season here? Definitely not! The San Francisco Bay Area is still stuck on the summer heat.

Sometimes we just gotta do it for the gram right?

Well this soup was definitely worth it! I would say "pair it with a crusty bread" but no. This bowl of wonder was perfect as is!

Cheesy Creamy Parmesan Zucchini Soup
Recipe details
  • 6  cups
  • Prep time: 5 Minutes Cook time: 25 Minutes Total time: 30 min
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  • 1 Tbsp Olive Oil
  • 1 small Onion, Chopped, 112g
  • 2 tsp Garlic, Minced
  • 5 cups Chopped Zucchini, 620g
  • 1 cup Chopped Carrots, 128g
  • 2 cups Low Sodium Vegetable or Chicken Broth
  • 1 cup Water
  • 1 tsp Italian Seasoning
  • ½ tsp Salt
  • ½ tsp Black Pepper
  • ½ cup Almond Milk
  • ¾ cup Shredded Parmesan, 60g

Heat a large pot or dutch oven over medium-high heat, pour oil and fry onions and garlic for about 2 minutes until translucent.
Add zucchini, carrots, broth and water. Bring to a boil, reduce heat to medium, cover and simmer until vegetables are soft and cooked, about 20 minutes.
Blend soup with an immersion blender, or transfer to a blender, blend, and return to heat.
Add almond milk, Italian seasoning, salt and pepper, and stir.
Turn off heat, add in shredded Parmesan cheese and stir.
Top with some parsley, more cheese and serve with bread for dipping!
  • Storage: Let soup cool before storing. Fridge: 5 days in an airtight container. Freezer: 3-4 months in freezer-safe zipper bags or containers. (Thaw if frozen) Microwave to reheat.
Haylee Jane Monteiro
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