While residing in Spain, I picked up this fantastic cream of zucchini soup recipe from a 75-year-old woman in Madrid. It’s a great comfort food that is also terrific, simple, inexpensive, and low in fat. Add carrots, spinach, or other veggies to the dish to change it up. For a soup that is thicker, add more potatoes. Add croutons, paprika, and chives as garnish. Delish!
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 5 medium zucchini
- 2 potatoes
- 1 large onion
- 1 (6 ounce) package Laughing Cow® Light Creamy Swiss wedges
- 2 tablespoons chicken bouillon powder
- salt and pepper to taste
Instructions
- Clean and quarter zucchini and potatoes. Peel and chop onion. In a large pot boil zucchini, potatoes and onion in water (just covering them) until very tender. Drain vegetables, but retain stock.
- In a blender, or with a hand blender, puree the cheese, zucchini, potatoes, onion and bouillon while adding stock, until desired consistency is reached. (If you’re using a blender, do this in two batches.)
- Pour mixture back into large pot and bring to a boil. Salt and pepper to taste.
Nutrition Facts
| Calories | 113 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 2 g |
| Sodium | 832 mg |
| Sugars | 5 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
I honestly loved using the laughing cow cheese! It tasted like my time in Madrid.
It was fantastic! hearty but light, good flavor, it tastes creamy but it is low calorie.
Roasted the zucchini instead and used chicken stock. Very good and able to be altered to the taste of the group. Will be making again soon with more small tweaks.
I used Philadelphia cream cheese and added bacon and some asparagus and it was very good I will be making this again.
I made this when my students did a country report. We made dishes from all the countries they wrote about. Not only was this easy and delicious, my students raved about eating zucchini!
We just made this and it was delicious! Instead of all of the cream cheese, we added about 4 oz and substituted the rest with low fat milk. We also put about a tablespoon of onion soup mix, and the recipe came out very delicious! Would highly recommend these changes. 😀 Enjoy!
I really liked this soup… only change was to use a salt that had thyme and lemon flavors in it.. delish hot and cold
Correction: “Crema de Calabacín” or “Calabacines” This is an authentic Spanish recipe, although instead of onion I usually use a leek. To give the soup more flavor, I sauté the onion or leek in about 2T of olive oil until golden-brown, then add in the remaining ingredients. My mother-in-law adds the cheese, as you do, but my kids don’t like cheese and I leave it out. Some milk may also be added instead. ¡Gracias por subir una auténtica receta española!
Really enjoyed this soup. I used 6 oz of neufchatel, plus 2 slices of AMerican cheese as my zucchini were quite large. May add a carrot to the mix next time to add a little color.
I was nervous, but this recipe is awesome and only about 4PPTs for about 1 1/2C!
simple, yet elegant and creamy. My husband loved it, thought it tasted like it was from a gourmet restaurant.
I only had one zucchini so I used a small potato, a small onion, one bouillon cube, and about 1 1/2 oz of cream cheese. It was fantastic. I will be making this again.
Easy and quick recipe. Also a good way to use up zucchini. Thanks for the post, will make again!
I just loved this. I made mine with cream cheese and also did add just a small amount of velvetta.
This recipe was delicious. My husband who isn’t really a fan of zucchini loved it; he said it tasted like a cross between a potato chowder and a broccoli cheese soup. I made a few modifications…had no onion on hand so I used onion and garlic powder in addition to the other seasonings called for. I also used half yellow squash/half zucchini as our garden is overflowing with both. I used 1/3 less fat cream cheese and it tasted great! So creamy and satisfying for so few ingredients.
Used soft cream cheese instead of velveeta and it was super tasty and made a fast cream of zucchini soup on a busy week night.The other change was adding a Tbsp of beef bovril bouillon since i had no chicken bouillon powder. My 2.5yr old son and I enjoyed it.
This is a very tasty soup:) And incredibly easy and fast. Instead of the cheese, I used 6 fluid oz milk with 2 tablespoons cornstarch. I will definitely make it again!
Very good! I just made this to go with Adobo Chicken and this soup has tons of flavor. I did add a little garlic and a bit of cumin. definately a keeper!
Excellent recipe! I substituted Neufchâtel cheese (8 oz) for the processed cheese food, then added an extra small potato since my zucchini were a little small.
I would give this recipe 10 stars if I could! I used Philidelphia creme cheese and everyone raved about it, even people who usually won’t eat zucchini. It was a hit at a dinner party and many compared it to soup from high end resturants. I agree with that assessment and will definitely make again. It is a creamy but not heavy soup with a nice, not over powering flavor. I served it with croutons sprinkled on top. No one even touched crackers with this one.
I went to Spain the Summer of 2007 for a 6 week study abroad program. I am a Spanish major wanting to become a high school Spanish teacher. I stayed with a young host family and this is one of the recipes they gave me at the end of the trip. This is totally authentic and an amazing recipe. When I went to Spain I highly disliked soups of all kinds. When I came back I was in love with soups. This recipe is one of the ones that turned me from a soup hater to a soup lover. Also do not use any yellow cheese. Authentically it is a white soft processed cheese, the texture and consistancy of cream cheese though I am not actually sure if that is the type of cheese used. When made properly the flavor of the cheese is barely noticed.