Ingredients30 m servings 236
- 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 8.4 7.2 63 2205 Full nutrition
ReviewsRead all reviews 12
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.
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...
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...
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 ...