I learned this excellent cream of zucchini soup recipe while living in Spain from a 75-year old woman in Madrid. It's excellent, easy, low-fat, and cheap, as well as a wonderful comfort food. Vary recipe by adding carrots or spinach or other vegetables. Increase potato volume for thicker soup. Garnish with croutons, paprika and chives. Delish!

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Recipe Summary

prep:
25 mins
cook:
20 mins
total:
45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

113 calories; protein 7.1g; carbohydrates 16.6g; fat 2.8g; cholesterol 8.4mg; sodium 832.1mg. Full Nutrition
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Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/11/2008
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. Read More
(8)

Most helpful critical review

Rating: 1 stars
07/15/2003
blah yuck... i wouldnt make this. next time i want some good soup i'll make some cream of broccoli. this pales in comparison. sorry. Read More
(3)
40 Ratings
  • 5 star values: 28
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
07/11/2008
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. Read More
(8)
Rating: 5 stars
08/31/2010
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. Read More
(6)
Rating: 5 stars
09/10/2008
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. Read More
(5)
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Rating: 5 stars
07/15/2003
This is a delicious and extremely low fat soup good on a cold winter day but fancy enough for entertaining. Great way to use up all that zucchini. I made with zucchini I froze 2 years ago. Highly recommended. Read More
(4)
Rating: 4 stars
12/21/2009
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. Read More
(3)
Rating: 5 stars
07/10/2005
This recipe is terrific and really enjoyable. Easily adjustable for personal preferences hardy and healthy. Can't recommend it enough! Read More
(3)
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Rating: 5 stars
03/16/2009
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! Read More
(3)
Rating: 1 stars
07/15/2003
blah yuck... i wouldnt make this. next time i want some good soup i'll make some cream of broccoli. this pales in comparison. sorry. Read More
(3)
Rating: 5 stars
10/17/2005
It's addictive filling and so EASY to make. It comes in handy for a dinner that needs an added touch of warmth. Read More
(2)
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