This is, by far, my family's favorite soup. It can be served either hot or cold. We love to make huge batches when the zucchini in our garden is in season and then we freeze the extra. Awesome with a loaf of crusty bread for dipping!

Gallery

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

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

Directions

Instructions Checklist
  • Melt butter in a saucepan over medium heat. Cook and stir onion and green onion in hot butter until softened, about 5 minutes. Add chicken broth, zucchini, vinegar, and dill to the saucepan; bring to a boil. Gradually pour farina into the broth mixture while stirring. Reduce heat to low, loosely cover saucepan, and cook broth mixture at a simmer until the zucchini is tender, about 15 minutes more.

    Advertisement
  • Blend soup with an immersion blender until smooth. Add cream cheese and blend again until the cheese is fully incorporated.

Nutrition Facts

251 calories; protein 5.7g 11% DV; carbohydrates 17g 6% DV; fat 18.9g 29% DV; cholesterol 54mg 18% DV; sodium 164.2mg 7% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/09/2013
I thought this was very tasty... a mild soup so if you like a little zip add a dash of spice. Only change I made was to use cream of rice instead of cream of wheat as I had a box of that in the cupboard Read More
(2)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/09/2013
I thought this was very tasty... a mild soup so if you like a little zip add a dash of spice. Only change I made was to use cream of rice instead of cream of wheat as I had a box of that in the cupboard Read More
(2)
Rating: 5 stars
10/27/2013
OMG I just tasted the finished recipe and it is delicious.thanks timnlia. Read More