Recipe by alexy
"Vegetarian zucchini soup with Gorgonzola. You can use real cream, but I use a vegan mimic cream to keep the calories down, the Gorgonzola adds enough richness that I don't think it's needed."
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salt and pepper to taste
2 1/2 teaspoons
vegetable bouillon powder
2 1/2 cups
crumbled Gorgonzola cheese
non-dairy creamer (such as MimicCreme®)
Very good! I used butter instead of oil and margarine. Added garlic and unpeeled potato slices. Substituted evaporated milk and cream for the gorgonzola. And the best was a pinch of anise at the end.
This soup is phantastic! I omitted the margarine and used only olive oil and used chicken stock instead of the water and bouillon powder. I also used light cream instead of the creamer. I made a larger batch and froze several portions, and they came out great when thawed and heated. Tastes also great with chunks of ham and potatoes in it, for a light lunch, perhaps topped with croutons or toasted almonds. This soup can also be made with Dolcelatte cheese instead of the Gorgonzola, but I prefer the spicier taste of the Gorgonzola.
This was very easy and quick to make. Next time I would put a little less gorgonzola in, I found it a little bit too rich. Maybe 2/3 the quantity just to let the flavour of the zucchini come through. A great flavour base though, I'll make it again for sure!
I made this as written except I used whole milk and chicken bouillon. Very cheap and easy to make. Thank you.
OMG!!! This is the best soup I've ever had, hands down! I used butter instead of margarine, used Silk brand creamer and added a good amount of pepper.
I thought I'd have enough for lunch tomorrow, but my family gobbled it right up, no leftovers! Thank you Alexy!
Absolutely love it! Yummi. If you havent try it, try it! ;)
* Percent Daily Values are based on a 2,000 calorie diet.
Cream of Zucchini Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 167
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