Looking for a cozy, creamy, and flavorful fall soup recipe?
This Creamy Zucchini Soup with Blue Cheese is smooth, rich, and full of comforting flavors. Roasted zucchini, caramelized onions, garlic, and melted blue cheese create a velvety texture and an irresistible taste. Perfect for chilly evenings when you want something both healthy and satisfying.
Ingredients
- 800 g zucchini (about 1.7 lb)
- 1 medium onion
- 3 garlic cloves
- 20 ml olive oil (about 1½ tbsp)
- 400 ml chicken or vegetable broth (about 1¾ cups)
- 100 g blue cheese (Dorblu, Gorgonzola, or any favorite blue cheese)
- A small bunch of fresh basil
- Salt and black pepper to taste
Tip: You can substitute basil with fresh thyme or parsley for a different flavor profile.
How to Make Creamy Zucchini Soup with Blue Cheese
Step 1 — Prepare the veggies.
Cut the zucchini into large chunks. Peel and chop the onion, and crush the garlic cloves.
Step 2 — Roast for extra flavor.
Combine zucchini, onion, and garlic in a baking dish. Drizzle with olive oil, season with salt and black pepper, and bake for about 30 minutes at 180 °C (360 °F) until the vegetables are soft and slightly golden.
Step 3 — Blend it all.
Transfer the roasted vegetables to a blender, add the hot broth, blue cheese, and fresh basil, then blend until smooth and creamy. Adjust salt and pepper if needed.
Serving Ideas
Serve the soup warm, topped with:
- Crumbled blue cheese for extra creaminess
- Fresh basil leaves
- A drizzle of olive oil or a sprinkle of chili flakes for heat
Why You’ll Love This Recipe
- Creamy and comforting – smooth texture and rich cheesy flavor
- Quick and easy – just roast, blend, and serve
- Healthy and light – packed with vegetables and protein
- Perfect for fall and winter – warming, aromatic, and cozy
