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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Squash soup
  • Courgette soup

This is a Mexican inspired soup, made with tomatoes, courgettes, yellow squash, sweetcorn, processed cheese and chillies. It's the perfect winter warming soup.

182 people made this

IngredientsServes: 6

  • 1 tablespoon olive oil
  • 160g chopped onion
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon dried oregano
  • 825ml chicken stock
  • 1 (400g) tin whole plum peeled tomatoes
  • 2 medium courgettes, halved lengthways and cut in 5mm slices
  • 2 medium yellow squash, halved lengthways and cut in 5mm slices
  • 3/4 (340g) tin sweetcorn, drained
  • 1 (130g) tin diced green chillies
  • 350g processed cheese, such as Kraft singles, unwrapped and chopped
  • 1/2 teaspoon freshly ground black pepper
  • 4 tablespoons chopped fresh coriander

MethodPrep:20min ›Cook:25min ›Ready in:45min

  1. Heat the olive oil in a large pot and saute the onion and garlic until tender. Season with oregano.
  2. Mix in the chicken stock and tomatoes. Bring to the boil. Mix in the courgettes, yellow squash, sweetcorn and chillies. Reduce heat to low and simmer 10 minutes or until the vegetables are tender.
  3. Mix the processed cheese into the soup. Continue to cook and stir until cheese is melted. Season with pepper. Mix in the coriander just before serving.


Yellow squash looks like yellow courgettes. If these are unavailable, use ordinary courgettes instead.
Tinned diced green chillies can be purchased online. Alternatively, you can use fresh chillies to taste.

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Reviews & ratingsAverage global rating:(243)

Reviews in English (191)

by SIR911

Good stuff! I get rave reviews anytime I make this dish. I like use to 8 oz of the cubed cheese and real tomatoes to make the soup a little healthier. I also use vegetable broth to make this vegetarian-friendly.-14 Sep 2005

by Professormom

This is fast becoming my favorite soup recipe. To cut way down on the sodium I use fresh tomatoes rather than canned, fresh corn off the cob, and one fresh hot pepper with my own sodium free chicken broth. With all fresh veggies from my garden, this soup is both super tasty and healthy.-31 Aug 2005

by Clarissa Esther

I thought this soup was pretty good but my husband told me not to make it again. It was way too spicy for my kids. I really did enjoy it though, since i like all thinks super hot i used rotel tomatoes with chili pepers it was the hottest one. i than added some jalapeno peppers. I served in bowls with shredded cheese and a dolop of sour cream. great-22 Feb 2007

15 Cheesy Soups That Will Melt Your Heart (And Warm Your Stomach)

Once sweater weather hits, it's officially soup season. We're working our way through all 50+ of these soup recipes, but when we want something extra comforting (and cheesy!), we lean on these cheesy soups. Get your fix with these deliciously creamy recipes!

Creamy, Parmesan-loaded tortellini in a chicken broth soup might be better than the pasta.

The meatball sub is arguably one of the best sandwiches of all time. This gloriously cheesy tomato-based soup perfectly mimics the sandwich's flavor profile.

Dig into the Italian favorite with a spoon.

If you're not pouring cheese allll over your chili, you're doing it wrong.

Recipe Summary

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • ½ teaspoon dried oregano
  • 2 (14.5 ounce) cans chicken broth
  • 1 (14.5 ounce) can Mexican-style stewed tomatoes
  • 2 medium zucchini, halved lengthwise and cut in 1/4 inch slices
  • 2 medium yellow squash, halved lengthwise and cut in 1/4 inch slices
  • 1 (8.75 ounce) can whole kernel corn, drained
  • 1 (4.5 ounce) can diced green chile peppers
  • 12 ounces processed cheese food, cubed
  • ½ teaspoon freshly ground black pepper
  • ¼ cup chopped fresh cilantro

Heat the olive oil in a large pot, and saute the onion and garlic until tender. Season with oregano.

Mix in the chicken broth and tomatoes. Bring to a boil. Mix in the zucchini, yellow squash, corn, and chile peppers. Reduce heat to low, and simmer 10 minutes, or until the squash is tender.

Mix the cubed processed cheese into the soup. Continue to cook and stir until cheese is melted. Season with pepper. Mix in the cilantro just before serving.

Steps to make Courgette, Potato and Cheddar Soup

Boil potatoes

In a large pan, place the potatoes with just enough water to cover them and crumble the stock cubes into the water. Bring to the boil, cover and cook for 5 minutes.

Add courgettes

Add courgettes, cover again and cook for another 5 minutes.

Add spring onions

Add spring onions, cover and cook again for a further 5 minutes.

Season soup

Remove from heat, stir in the cheese and season your soup with nutmeg, salt and pepper.


Using a hand blender, blend your soup to a thick and smooth texture. Add more hot water until you get the preferred consistency.


Serve hot with grated cheddar cheese, spring onions, nutmeg and pepper scatter on top.


Allow to cool and freeze for up to 3 months.

Enjoy this very filling Courgette, Potato and Cheddar Soup in your own home this winter. Make it extra cheesy or replace it with a vegetarian option. Let us know what you think of this recipe and tag #cookmerecipes in your own picture and posts, online.

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

The Key to the Best Zucchini Casserole Recipe

The key to the best zucchini casserole recipe is making sure that it isn’t too watery. Zucchini is a very “wet” vegetable, and baking it in a casserole dish releases a lot of moisture. This is even more true when you are not using a starch, like flour. So, it’s important to take that into account when making gluten-free zucchini casserole recipes.

This is why the draining step is so important. Please, please don’t skip it! It prevents the low carb zucchini casserole from becoming a watery mess. Sprinkling the slices with salt first helps them drain better, so that is why we do that first.

While the zucchini drains over the sink, you can use the passive time to make your main dish. I think it goes very well with pesto stuffed chicken. Both are filled with Italian flavors. (Or, get out of the kitchen and spend some time outside!)

Once the zucchini is done draining, the rest of the steps are quick and easy. Just ten minutes prep, remember?

Super Cheesy Recipes That Will Make You Melt

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Ricotta-Stuffed Rigatoni Pie with Meat Sauce

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Broccoli Cheese Mac 'n' Cheese

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Marcela Valladolid adds chile powder to her macaroni's breadcrumb topping for a smoky spicy flavor.

Chile-Cheese Rolls

Store-bought French bread dough makes this cheesy side dish a breeze. Top each with a pickled jalapeno for additional spice.

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This Tex-Mex take on macaroni and cheese showcases all the flavors of your favorite queso dip.

Fried Manicotti Dippers

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Ditch Dogs

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Cheesy Zucchini Noodles with Bacon

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Easy Cheesy Zucchini Casserole

The best zucchini recipe around is this Easy Cheesy Zucchini Casserole which makes a great side dish and can use fresh or frozen zucchini.


  • 4 cups Zucchini, Diced Into 1 Inch Pieces
  • 1 cup Mayonnaise
  • 1 cup Shredded Cheddar Cheese
  • 2 Eggs, Slightly Beaten
  • 1 teaspoon Pepper
  • 1 teaspoon Garlic Powder
  • ¼ cups Panko Breadcrumbs
  • 1 Tablespoon Butter, Melted


To a pot of boiling water, add diced zucchini and cook for 3 minutes. Drain and cool.

In a bowl, combine parboiled zucchini, mayonnaise, cheddar cheese, eggs, pepper, and garlic powder. Pour into a greased 1 1/2 quart baking dish. Combine panko and butter, distribute on top.

Bake, uncovered, at 350°F for 35 minutes, or until zucchini is fork tender.

• If freezing the zucchini for this recipe, take the diced zucchini boil in the water for 3 minutes and then place into a bowl of ice water to stop the cooking. Drain the cooled zucchini and place on a parchment lined baking sheet. Place baking sheet into freezer. The next day bag the zucchini in a couple labeled freezer bags. Then at a later date, thaw the zucchini. Drain any excess water. Then continue with the recipe as listed above.
• You can make this recipe without parboiling the zucchini first, but you will need to add more baking time to the casserole.

Recipe: Sophie Gray's Lasagne soup with cheesy garlic melts

The ricotta and parmesan topping really fulfils the “lasagne” promise, but if you don’t want to bother, you can just top it with grated cheese and it’ll still be a winner.

The super-cheesy garlicky toasties are a good addition to any tomatoey soup – or just eat them on their own!


Ready in 45 minutes. Serves 6


3–4 cloves garlic, crushed (around 1 tbsp)

1 courgette, chopped (or use another green vegetable – see tips)

1 carrot, peeled and chopped

400g can chopped tomatoes

1 tsp extra beef stock powder

¼ cup tomato paste (around 4 tbsp)

2 tbsp chopped fresh parsley

2 cups broken-up lasagne sheets, the crinkly kind, or other pasta such as macaroni

For the cheesy garlic melts

2 tbsp finely chopped parsley

4 slices cheese – cheddar, Edam (whatever you have)

1/3 cup grated mozzarella (optional)

For the topping

1 tbsp chopped parsley, plus extra to garnish

2 tbsp chopped basil (optional)


Heat the oil in a large saucepan. Add the mince and cook, stirring and pressing with a fork or masher to break up any lumps. When crumbly and browned, add the onion, garlic, courgette and carrot to the pan and cook gently, stirring occasionally, until the onion is soft.

Add all the remaining soup ingredients, except the lasagne. Bring just to the boil and simmer the soup for 30 minutes.

Add the uncooked lasagne directly to the soup, simmer for 10 minutes until cooked, then add some extra water to thin.

Make the cheesy garlic melts. Combine the butter, oil and garlic in a small microwave-safe bowl and melt in the microwave (or melt in a small saucepan). Add the chopped parsley, then brush over one side of each piece of bread. Place the cheese on the uncoated sides of 4 slices, then top with the remaining bread, with the buttery sides on the outsides. Heat the remaining butter mixture in a frying pan and gently cook the sandwiches on both sides till golden and the cheese has melted. Slice into quarters to serve.

Make the topping, if using, by mixing all the ingredients together. Serve the soup topped with a dollop of the ricotta mixture and a sprinkle of chopped parsley, with a cheesy melt on the side for dunking.

Tips: Mix and match the vegetables according to what you have: capsicum, finely shredded spinach, broccoli.

If your jar of passata is a bit larger, just use it all – a little more won’t hurt

Extracted with permission from Destitute Gourmet by Sophie Gray (Random House NZ, RRP $35.00).

Easy Chocolate Zucchini Cake

The Spruce / Diana Rattray

This chocolate zucchini cake couldn't be easier, since it's made with a cake mix. It's also loaded with sweet chocolate chips, moist shredded zucchini, and crunchy nuts. What's not to love?

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