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My review
Fast and Easy Zucchini Soup
33
Jilly Bean
"This is a fast and easy soup that I keep on hand at all times. Great for when an unexpected guest comes over. Inexpensive and freezes well, too. Warms your belly on those chilly days of winter."
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Ingredients
30 m servings 236Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 13Most helpful
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10/20/2014
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...
2/8/2015
Made it without changes- was excellent, my teenagers and husband loved it! Will def make again and again. Simple and delicious recipe.
10/29/2018
So delicious! We added some pepper and Italian blend cheese which just put it over the top.
8/5/2018
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 th...
5/31/2018
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...
10/24/2016
Amazing soup, so simple yet so tasty, I'm going to have to make extra next time because everyone wanted seconds and thirds!