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 14
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.
This is awesome and so easy! Perfect for zucchini that's getting a bit soft already!
So delicious! We added some pepper and Italian blend cheese which just put it over the top.
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...