Reviewed: Jun. 12, 2011

This soup was very good, although I messed up the recipe and had to fix it. I read the comments about using less red pepper flakes, so, luckily, I only used 1/2 tsp of *ground* red pepper! Oops, apparently it's not a 1:1 substitute for flakes, who knew?!? It was very spicy, so I added more zucchini, about 5 carrots, more than double the cottage cheese, more broth and a large chunk of Velveeta. I cooked it all up and blended it with my immersion blender and it's really good and very creamy!

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Reviewer:

Michele

Reviewed: Jun. 11, 2011

i exchanged the zucchini for asparagus, and it was delicious

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Reviewer:

mdauteri

Reviewed: Oct. 11, 2010

Love this soup exactly as written! We made it twice in a row using up our summer zucchini, and found it savory enough that we are going to serve it at our annual holiday dinner.

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Reviewer:

dgper

Reviewed: Mar. 14, 2010

Delicious! I also only used half the red pepper. Sour cream on top is nice but good without it too. I used 4 zucchini's - seemed to be the right amount. This is great with cheese and crackers for a light meal. Even my 1 year old enjoyed it with chunks of tofu.

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Reviewer:

JenTrend

Reviewed: Oct. 9, 2009

If your garden over produced zucchini you need to make this great tasting soup. Even my husband, who doesn't like green things, liked it very much. Maybe because it is a little spicy.

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Reviewer:

Lori

Reviewed: Nov. 9, 2008

I loved this soup. It can be a meal all on its own. I did add a chicken thigh and carrot to it with the broth and blended it altogether at the end.

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Reviewer:

Billie

Cooking Level: Expert

Living In: Jupiter, Florida, USA

Reviewed: Oct. 29, 2008

I was expecting great things from this recipe because I LOVE succhini. This recipe is ok.

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Reviewer:

Bridget

Home Town: Milwaukee, Wisconsin, USA

Reviewed: Jul. 22, 2008

This is really good. I just added more spice and grated zucchini to put in the soup and make it thicker. But nice and low cal.

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Reviewer:

MAYNIE36

Reviewed: Jul. 21, 2008

I just tried it yesterday, really good. I used chicken stock instead of vegetable and in the beginning fried some bacon strips and then fried the onion and the rest in the oil that came out of the bacon. Will definately do it again!

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Reviewer:

Polarmist

Cooking Level: Expert

Reviewed: Apr. 26, 2008

Fabulous recipe! I love spicy food so the red pepper flakes were just my style. Anybody sensitive to spicy foods should leave the pepper flakes out. It's a great soup! I added a dollop of sour cream with the cottage cheese. I plan to thicken it up to drizzle over steamed or cold veggies! I forgot...I'm on a diet, so I used Pam instead of butter. I also used just 1/4 cup of low fat cottage cheese and a small dollop of low fat sour cream.

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