Can I use frozen zucchini?

Yes, but thaw and squeeze out excess water first to avoid a watery soup.

Why won't the cheese melt?

The broth may not be hot enough or the cheese was grated too coarsely. Use a fine grater and add to simmering broth, stirring constantly.

How long should I cook the zucchini?

Cook the zucchini for 15 minutes after boiling until tender. Time may vary depending on the variety.

Can I add other vegetables?

Yes, bell pepper, celery, or cauliflower are great additions.

Cheese soup with zucchini

Name: Cheese soup with zucchini
Total time: 20 min
Yield: 4 порции
Cuisine: International
Ingredients: Water — 2000 g; Zucchini — 300 g; Onion — 30 g; Carrot — 30 g; Sausage "Doctor" — 150 g; Processed cheese — 200 g; Salt — 2 g; Spice — 2 g

30min

2714g

Nutrition per 100g

117

This cheesy zucchini soup is the perfect choice for a light yet satisfying lunch. Tender zucchini chunks, flavorful sausage, and sautéed onion and carrot, all brought together with creamy melted cheese, create a cozy, rich flavor. Quick to make with simple ingredients. At just 59 calories per serving, it's light and wholesome.

DietLunchCheeseVegetablesSoups

WHAT YOU WILL NEED

From ingredients

8 products

Base

Sauté

Sausage "Doctor"150 g

Cheese

Processed cheese200 g

Spices

Salt2 g

Spice2 g

SIMPLE PROCESS

Step by step recipe

The key is the right sequence: boil the zucchini for 15 minutes until tender, then add the sautéed onion, carrot, and sausage. Stir in the melted cheese at the very end until fully dissolved, giving the soup a velvety texture. Make sure the cheese melts completely for a smooth finish.

Step 1

Prep the Zucchini

Peel and dice the zucchini. In a pot, bring 2 liters (8 cups) of water to a boil, add the zucchini, and cook for 15 minutes until tender.

Step 2

Sauté Vegetables and Sausage

Finely chop the onion, grate the carrot, and slice the sausage into strips. Sauté the onion and carrot in a skillet until soft, then add the sausage and cook for 2-3 minutes.

Step 3

Add the Sauté

When the zucchini is cooked, add the sautéed vegetables and sausage to the pot. Bring to a simmer.

Step 4

Add the Cheese

Grate the processed cheese finely and add to the soup, stirring constantly until fully melted. Season with salt and pepper.

Step 5

Serve

Ladle the soup into bowls, garnish with fresh herbs if desired, and serve hot. Enjoy!

CHEF'S TIP

Dice Zucchini Small

Small dice helps the zucchini cook faster and creates a more even soup texture.

Sauté Veggies Until Soft

Sauté onion and carrot until golden — this brings out their sweetness and aroma.

Use Quality Processed Cheese

Choose a processed cheese that melts well in hot broth (like Karat or Hochland) for a smooth, creamy soup.

Add Sausage at the End

Sauté the sausage with the vegetables to release its flavor without drying it out.

SUBSTITUTIONS

Add your taste

With Chicken Instead of Sausage Replace sausage with cooked or sautéed chicken breast for a lighter option.
With Zucchini and Mushrooms Add 100g of sautéed mushrooms instead of sausage for an earthy twist.
With Cream Instead of Cheese Pour in 150ml of 20% cream instead of melted cheese for a lighter cream soup.
Add Rice or Noodles Add 50g of rice or noodles with the vegetables for a heartier soup.

HOW TO STORE

How to Store Cheesy Zucchini Soup

Cool the soup, transfer to an airtight container, and refrigerate for up to 3 days. Add a little water or broth when reheating if it's thickened. Freezing is possible, but the cheese may affect the texture upon thawing.

GOOD TO KNOW