Creamy Cauliflower & Zucchini Soup

This cauliflower and zucchini soup gets its silky texture from blending mellow-flavored cauliflower and zucchini together. Just a touch of milk and cream combine with sharp Cheddar cheese to add additional creaminess and savory flavors to this warming vegetarian soup.

a recipe photo of the Creamy Cauliflower & Zucchini Soup served in a bowl with a spoon in it and a towel under it
Photo: Photographer: Jennifer Causey, Food stylist: Ali Ramee, Prop stylist: Clairen Spollen
Active Time:
1 hr
Total Time:
1 hr


  • 2 tablespoons unsalted butter

  • 2 cups chopped leek

  • 1 cup chopped yellow onion

  • 3 cups chopped zucchini

  • 8 cups chopped cauliflower

  • 3 ½ cups lower-sodium vegetable broth

  • 1 cup reduced-fat milk

  • 2 large cloves garlic

  • ¾ teaspoon onion powder

  • ½ teaspoon salt

  • ½ teaspoon ground pepper

  • teaspoon crushed red pepper

  • Pinch of ground nutmeg

  • 1 cup grated sharp Cheddar cheese

  • ½ cup half-and-half

  • 5 cup crispy fried shallots (see Tip)

  • ¼ cup chopped fresh flat-leaf parsley

  • 2 tablespoons chopped fresh chives


  1. Melt butter in a large saucepan or Dutch oven over medium-high heat. Add leek and onion; cook, stirring occasionally, until tender and starting to brown, 6 to 8 minutes. Stir in zucchini; cook, stirring occasionally, until tender and starting to brown, about 4 minutes. Add cauliflower, broth, milk, garlic, onion powder, salt, pepper, crushed red pepper and nutmeg; bring to a boil over high heat. Reduce heat to medium-low to maintain a simmer and cook, uncovered and stirring occasionally, until the vegetables are tender, about 15 minutes.

  2. Working in 2 batches, transfer the mixture to a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute. (Use caution when blending hot liquids.) Pour into a large bowl. Add Cheddar; stir until melted, about 1 minute. Stir in half-and-half.

  3. Divide the soup among 6 bowls. Top with fried shallots, parsley and chives.

To make ahead

Cover and refrigerate for up to 2 days.


Like crispy fried onions, fried shallots are a sweet and crunchy addition to soups and salads. You can find them at Asian food markets or online. If you can't find crispy fried shallots, use crispy fried onions in their place.

Nutrition Facts (per serving)

275 Calories
17g Fat
20g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size 1 1/3 cups
Calories 275
% Daily Value *
Total Carbohydrate 20g 7%
Dietary Fiber 4g 14%
Total Sugars 10g
Protein 11g 22%
Total Fat 17g 22%
Saturated Fat 9g 45%
Cholesterol 39mg 13%
Vitamin A 1605IU 32%
Vitamin C 69mg 77%
Vitamin D 24IU 6%
Vitamin E 1mg 4%
Folate 108mcg 27%
Vitamin K 77mcg 64%
Sodium 475mg 21%
Calcium 269mg 21%
Iron 2mg 11%
Magnesium 51mg 12%
Potassium 673mg 14%
Zinc 2mg 18%
Vitamin B12 1mcg 42%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Related Articles