Rating: 4.5 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!

Recipe Summary

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

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.

    Advertisement
  • 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
Advertisement