Rating: 5 stars
22 Ratings
  • 5 star values: 20
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

236 calories; protein 7.2g; carbohydrates 8.4g; fat 20.2g; cholesterol 62.7mg; sodium 2205.4mg. Full Nutrition