Ingredients30 m servings 236 cals
- Stir zucchini, water, and chicken bouillon cubes together in a stock pot; bring to a boil. Reduce heat to medium, place a cover on the pot, and simmer the mixture, stirring occasionally, until the zucchini is tender, about 20 minutes.
- Drop cream cheese into the soup; cook and stir until the cheese melts, about 5 minutes.
- Blend the soup with an immersion blender until smooth.
Per Serving: 236 calories; 20.2 g fat; 8.4 g carbohydrates; 7.2 g protein; 63 mg cholesterol; 2205 mg sodium. Full nutrition
ReviewsRead all reviews 10
Ohhhhhh my goodness this is good! I made up a batch tonight so I'd have some to take for lunch this week. I had to force myself not to eat it tonight! And the crazy part is, it's SO amazingly ea...
Made it without changes- was excellent, my teenagers and husband loved it! Will def make again and again. Simple and delicious recipe.
Amazing soup, so simple yet so tasty, I'm going to have to make extra next time because everyone wanted seconds and thirds!
So simple, so GOOD. Didn't change anything and didn't use any garnish. My husband and I ate it hot; I shared some with a friend who said it was delicious cold! Will definitely make this over ...
I wish there was a better measurement for the size of the zucchini. In my garden I have small to large. Cup measurement would of been helpful.. I did add 1/2 of a sweet onion and a sprig of le...
Followed the instructions to a "T"!! Will absofriggenlutley make this again!!!