On a frigid winter day, this cream cheese-infused zucchini soup warms your stomach. It’s perfect for when an unexpected guest drops by because it’s quick, simple, and affordable to cook. I always have it with me. It also freezes well!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
Ingredients
- 5 cups water
- 5 zucchini, sliced
- 7 cubes chicken bouillon
- 1 (8 ounce) package cream cheese, softened and cut into 4 sections
Instructions
- Stir water, zucchini, and bouillon cubes together in a stockpot; bring to a boil. Reduce the heat to medium, then cover and simmer, stirring occasionally, until zucchini is tender, about 20 minutes.
- Carefully drop cream cheese into the stockpot. Cook and stir until melted, about 5 minutes. Blend soup with an immersion blender until smooth.
Nutrition Facts
| Calories | 236 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 13 g |
| Sodium | 2205 mg |
| Sugars | 3 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
I love this. I did google to find out how many cups in 1 zucchini and it says 1-1,25 cups in a medium zucchini. I needed that because I am getting them from my garden and if you miss picking a day, they become as big as thighs! Anyway, this is delish. Once I made it with vegetable broth for a vetetarian and it was fine and another time I added onion and garlic and regretted it. I am going to do as another reviewer said and try adding thyme. I just boil equal amounts of zucchini and broth and then add cream cheese to taste. That way I can make enough for a large group or just for me.
OMG!! I’m a big soup fan and this one has gone to the top of the list! So easy and so yummy!! I did add some fresh thyme & fresh ground pepper but otherwise made as written. Tastes even better the second day. Do yourself a favor and make this soup!
This recipe was so easy and scrumptious. Great for a rainy day.
This is so good. I’ve made it as the recipe reads and it turns out perfectly every time. Tonight I added half of a chopped onion, spinach, and fresh basil from our garden. It was delicious! You can keep it simple or throw in whatever complements the flavors… I don’t think you can screw this up!
Good recipe except I would use chicken stock instead of water and the cubes. I had some yellow squash I needed to use and it did great. I did add a bit of dried parsley for color and some black pepper for our tastes. Easy and delicious!
Used some heavy whipping cream also. Was delicious
Super simple and delicious. Used chicken broth instead of water and bouillon.
This is one of the most awesome recipes ever!! Quick, easy and delicious!! The only change I made was to add onions. Thanks for the great recipe!!
Goodness, this is GOOOOD!!! I had already shredded one of those “the size of a small child” zucchini from the garden, so I ended up using about 7 cups of that (packed). And like another reviewer mentioned, I used 5 cubes. WOW! Added some shredded Parmesan & croutons to the bowl, too! Seriously, WOWZA!
Excellent! I added a little Greek yogurt too. Taste like potato soup.
This recipe checks all the boxes for me! 1) Bumper crop of zucchini from pandemic vegetable garden doesn’t go to waste, 2) can turn on the pot to do other tasks around the house, 3) takes simple ingredients I always have on-hand, 4) tasted amazing!! Definitely will make again and again. P.S. I use an ice cream scoop to take out most of the seeds of my zucchini once I cut it into 4ths lengthwise.
Much better if you use real chicken broth instead of a bunt hint of chemicals in a cube.
I already reviewed stating how FABULOUS this recipe this is, but neglected to say that I used one fewer boullion cube and added a little freshly ground black pepper. It was absolutely PERFECT!!! And it is wonderful warm and cold!
Delicious! This will be my new comfort food.
Great flavor and sooo easy to make. It also works in a keto diet.
Delicious! I added some spinach and of course, crushed red peppers! Yum!!!
This is awesome and so easy! Perfect for zucchini that’s getting a bit soft already!
So delicious! We added some pepper and Italian blend cheese which just put it over the top.
So delicious! We added some pepper and Italian blend cheese which just put it over the top.
I have changed this recipe only in amounts used. It works very well with squash the size of baseball bats [which I used to grate and freeze or give to the chickens] but you do have to adjust the amounts. I have already frozen enough to get us through the winter for easy dinner go-withs. Thank you, thank you for this recipe. GranB
Do not be fooled by the few ingredients and simplicity of the preparation: This recipe is far greater than the sum of its parts. It flew well under the radar of the avowed zucchini loathers in my house, who had multiple servings. Outstanding!