Crema de Calabazines

Rating: 4.6 stars
40 Ratings
  • 5 star values: 28
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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!

By Rebecca

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Recipe Summary

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

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

Directions

  • 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

Per Serving:
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

IxziRose
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
Helpful
(8)

Most helpful critical review

Jessica
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
Helpful
(3)
40 Ratings
  • 5 star values: 28
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
IxziRose
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
Helpful
(8)
J Clark
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
Helpful
(6)
Abbie A
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
Helpful
(5)
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MONZIEBABY
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
Helpful
(4)
Lisa Civitillo Blok
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
Helpful
(3)
Jason
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
Helpful
(3)
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acejarvis
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
Helpful
(3)
Jessica
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
Helpful
(3)
Lori
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
Helpful
(2)
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