Cheesy Cauliflower Zucchini Soup with Potato Recipe

Make my Cauliflower Zucchini Soup Recipe with hidden superfoods, including red potato, yellow zucchini, onion, and cottage cheese. It’s made in one pot and then pureed silky smooth with cheddar cheese. It’s a healthier, gluten-free spin on Zupa’s Wisconsin Cauliflower soup and is perfect for a rainy or chilly day or a delicious weeknight meal.

A bowl of cauliflower zucchini soup with bacon, cheese, and green onion.

Make my Cheesy Cauliflower Zucchini Soup with Potato Recipe with a few hidden superfoods including, red potato, yellow zucchini, and cottage cheese. This easy cauliflower soup recipe is made in one pot and then pureed silky smooth with an incredible depth of flavor from onion, cottage cheese, and cheddar cheese. It’s a healthier, gluten-free spin on the Zupa’s Wisconsin Cauliflower soup and is perfect for a rainy or chilly day or a delicious weeknight meal. Everyone will love this soup with hidden vegetables, including picky eaters and those with gluten allergies.

YouTube video

Why You’ll Love This Creamy Cauliflower Potato Zucchini Soup Recipe

  • You only need a few simple ingredients.
  • It is super easy to make for an impressive result.
  • The flavor-rich ingredients make it taste amazing!
  • All the ingredients are easily digestible for a gentle tummy.
A bowl of cauliflower zucchini soup with bacon, cheese, and green onion.

Ingredients & Substitutions

Here is everything you need to make the best-tasting healthier Zupa’s cauliflower soup copycat recipe:

Butter: Substitute with olive oil, coconut oil, or vegetable oil for a healthier option. Use margarine or a plant-based butter alternative for a dairy-free version.

White Onion: Replace with yellow onion, red onion, or shallots for a slightly different flavor. If you don’t have fresh onions, you can use onion powder or dried onion flakes.

Red Potato: You can replace with sweet potato, russet potatoes, or yukon gold potatoes.

Garlic Cloves: Substitute with garlic powder or granulated garlic if fresh garlic is not available. Minced or crushed garlic from a jar is also a convenient alternative.

Yellow Zucchini: Replace with green zucchini or any summer squash if yellow zucchini is not available. You can also use a combination of zucchini and yellow squash or your favorite fresh vegetables.

Head of Cauliflower: Broccoli can be a good alternative for fresh cauliflower for a different taste.

Vegetable Stock: You can use bouillon cubes or a vegetable bouillon base. Chicken stock can be used if a vegetarian option is not required.

Cottage Cheese: Greek yogurt, sour cream, or heavy cream can provide a similar creamy texture. Silken tofu blended until smooth can be a dairy-free alternative. You can also replace them with white beans, such as cannellini beans, for creamy flavor and extra protein.

White Cheddar Cheese: Sharp cheddar or any other melting cheese like Gruyere can be used. For a milder flavor, mozzarella or Monterey Jack can be alternatives.

Parmesan Cheese: Pecorino Romano or Asiago can substitute for Parmesan. Nutritional yeast is a dairy-free option that provides a cheesy flavor.

A pot of cauliflower zucchini soup.

How to Make My Creamy Cauliflower Zucchini Soup with Potato Cottage Cheese Recipe

Step 1: Prepare the Vegetables

Chop the white onion, mince the garlic, dice the yellow zucchini, and chop the cauliflower into small florets.

Chopping onions on cutting board.

Step 2: Cook the Soup

In a large pot, melt the butter over medium heat. Add the chopped onion, chopped zucchini and minced garlic. Sauté for 4-5 minutes until the onion becomes translucent and the garlic is fragrant.

Add the vegetable stock, salt, chopped potato and cauliflower florets. Bring the mixture to a simmer and let it cook for 15-20 minutes until the cauliflower is fork tender.

Carefully transfer the pureed cauliflower mixture to a blender and add the cottage cheese. Puree the mixture until smooth. 

Return the soup to the pot over medium heat.

Stir in the shredded cheese and stir until melted. 

Chopped yellow zucchini and white onion in pot.
Stirring cauliflower florets into soup.
Mixed soup in upright blender.

Step 3: Assemble the Soup

Ladle the cheesy cauliflower zucchini potato soup into bowls.

Optionally, garnish with additional paprika, shredded parmesan cheese, bacon bits, fresh parsley, fresh chives or green onion.

A bowl of cauliflower zucchini soup with bacon, cheese, and green onion.

Healthy Zupas Cauliflower Soup Copycat Recipe Notes

Blending the Soup: You can use an immersion blender or stick blender and blend the soup in the pot instead of pouring it into an upright blender or food processor. But it will not be as smooth and creamy.

Soup Consistency: You can add more vegetable broth or milk if you would like a thinner creamy cauliflower potato soup.

Serving Suggestions:

Add in some shredded chicken, crumbled bacon or other protein of your choice, to make it heartier. Shredded sharp cheddar will give it some tang.

Refrigeration: Store any leftover Cheesy Cauliflower Zucchini Soup with Potato in airtight containers in the refrigerator. It can be kept for up to 3-4 days.

Cool Completely: Before refrigerating, allow the soup to cool completely. 

Portioning: Consider dividing the soup into smaller portions before refrigerating. This makes it easier to reheat only the amount you need.

Freezing: Use freezer-safe containers or resealable bags. Leave some space for expansion to prevent containers from cracking.

Adjust Consistency: If the soup thickens upon refrigeration, adjust the consistency by adding a bit of vegetable stock or water while reheating.

Can I make this creamy cauliflower soup ahead of time?

Yes, you can make and allow it to cool completely before storing it in the refrigerator. Reheat on the stovetop or in the microwave when ready to serve.

Can I freeze the soup?
Absolutely! This soup freezes well. Store it in freezer-safe air-tight containers or resealable bags.

How can I make this comforting soup spicier?
To add heat, consider incorporating a pinch of red pepper flakes or cayenne pepper. Adjust the amount according to your spice preference.

Do I need to add flour or a roux to this recipe?

No, you will not need a roux as the soup base. The creamy potatoes in this soup add a natural creaminess and thicken the consistency for a delicious main dish.

A bowl of cauliflower zucchini soup with bacon, cheese, and green onion.

Cheesy Cauliflower Zucchini Soup with Potato Recipe

Gluten-Free diet-friendly recipe
Make my Cauliflower Zucchini Soup Recipe with hidden superfoods, including red potato, yellow zucchini, onion, and cottage cheese. It's made in one pot and then pureed silky smooth with cheddar cheese. It's a healthier, gluten-free spin on Zupa's Wisconsin Cauliflower soup and is perfect for a rainy or chilly day or a delicious weeknight meal. 
5 from 5 votes
Servings 6
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients
  

  • 1/4 cup butter
  • 1/2 white onion
  • 4 cloves garlic
  • 1 yellow zucchini
  • 1 head cauliflower
  • 2 cups vegetable stock
  • 1 cup cottage cheese
  • 2 teaspoons salt
  • 1/8 teaspoon pepper
  • 1 cup white cheddar cheese
  • 1/2 cup parmesan cheese

Instructions
 

  • Chop the white onion, mince the garlic, dice the yellow zucchini, and chop the cauliflower into small florets.
  • In a large pot, melt the butter over medium heat. Add the chopped onion, chopped zucchini and minced garlic. Sauté for 4-5 minutes until the onion becomes translucent and the garlic is fragrant.
    Add the vegetable stock, salt, chopped potato and cauliflower florets. Bring the mixture to a simmer and let it cook for 15-20 minutes until the cauliflower is fork tender.
    Carefully transfer the pureed cauliflower mixture to a blender and add the cottage cheese. Puree the mixture until smooth. 
    Return the soup to the pot over medium heat. Stir in the shredded cheese and stir until melted.
  • Ladle the cheesy cauliflower zucchini potato soup into bowls.
    Optionally, garnish with additional paprika, shredded parmesan cheese, bacon bits, fresh parsley, fresh chives or green onion.

Video

YouTube video

Notes

Blending the Soup: You can use an immersion blender or stick blender and blend the soup in the pot instead of pouring it into an upright blender or food processor. But it will not be as smooth and creamy.
Soup Consistency: You can add more vegetable broth or milk if you would like a thinner creamy cauliflower potato soup.

Nutrition

Calories: 235kcalCarbohydrates: 10gProtein: 12gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 48mgSodium: 1482mgPotassium: 451mgFiber: 2gSugar: 5gVitamin A: 739IUVitamin C: 53mgCalcium: 247mgIron: 1mg
Keyword cauliflower, cottage cheese, homemade soup, red potato, yellow zucchini
Did you make this recipe?Please let me know in the comments below how it turned out 🙂

6 Comments

    1. Hi Barb, thank you for giving this recipe a go! I was skeptical at first, too, about using cottage cheese. Now, I’m hooked 🙂

  1. Perfect weekend meal ….. made it last weekend!!!! So delicious!!!! Can’t wait to make it again!!! Making extra so I can have it during the week for lunches too !!!!
    Thank you for sharing!!!!
    So delicious!!!!

  2. 5 stars
    I was amazed at how creamy this soup is!! My kids had no idea it had zucchini in it. My husband liked it too. Thank you for helping my family eat healthier 🙂

5 from 5 votes (3 ratings without comment)

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