Reviewed: Nov. 4, 2009

This is a very tasty soup:) And incredibly easy and fast. Instead of the cheese, I used 6 fluid oz milk with 2 tablespoons cornstarch. I will definitely make it again!

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Cook aus Deutschland

Cooking Level: Beginning

Home Town: Oakland, Maryland, USA

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Reviewed: Mar. 15, 2009

Very good! I just made this to go with Adobo Chicken and this soup has tons of flavor. I did add a little garlic and a bit of cumin. definately a keeper!

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acejarvis

Cooking Level: Expert

Home Town: Parma, Ohio, USA

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Reviewed: Nov. 2, 2008

Excellent recipe! I substituted Neufchâtel cheese (8 oz) for the processed cheese food, then added an extra small potato since my zucchini were a little small.

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Cancoillotte

Cooking Level: Expert

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Reviewed: Sep. 10, 2008

I would give this recipe 10 stars if I could! I used Philidelphia creme cheese and everyone raved about it, even people who usually won't eat zucchini. It was a hit at a dinner party and many compared it to soup from high end resturants. I agree with that assessment and will definitely make again. It is a creamy but not heavy soup with a nice, not over powering flavor. I served it with croutons sprinkled on top. No one even touched crackers with this one.

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Abbie A

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Reviewed: Jul. 11, 2008

I went to Spain the Summer of 2007 for a 6 week study abroad program. I am a Spanish major wanting to become a high school Spanish teacher. I stayed with a young host family and this is one of the recipes they gave me at the end of the trip. This is totally authentic and an amazing recipe. When I went to Spain I highly disliked soups of all kinds. When I came back I was in love with soups. This recipe is one of the ones that turned me from a soup hater to a soup lover. Also do not use any yellow cheese. Authentically it is a white soft processed cheese, the texture and consistancy of cream cheese though I am not actually sure if that is the type of cheese used. When made properly the flavor of the cheese is barely noticed.

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IxziRose

Cooking Level: Intermediate

Living In: Ames, Iowa, USA

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Reviewed: Jun. 18, 2008

I lived in Spain for 10 years and make this all the time. My kids love it. I would recommend using La Vache qui Rie style cheese or just plain Philadelphia. Certainly not Kraft singles or anything like that.

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sarahg

Cooking Level: Intermediate

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Reviewed: Nov. 3, 2006

This is one of those dishes common in every Spanish household that never makes into cookbooks. My mother serves this soup cold in summer, and it's so refreshing after a day in the beach!

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MCALPENA

Cooking Level: Intermediate

Living In: Barcelona, Cataluna, Spain

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Reviewed: Jul. 30, 2006

I liked this soup a lot, very rich and creamy. I used shredded sharp cheddar, which gave the soup a really pretty golden color. It would probably taste great with crumbled bacon or parsley to garnish it.

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K_ONION

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Reviewed: Oct. 17, 2005

It's addictive, filling and so EASY to make. It comes in handy for a dinner that needs an added touch of warmth.

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Lori

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Reviewed: Jul. 10, 2005

This recipe is terrific and really enjoyable. Easily adjustable for personal preferences, hardy, and healthy. Can't recommend it enough!

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Jason

Cooking Level: Beginning

Living In: Nashville, Tennessee, USA

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Reviewed: Dec. 31, 2004

This is such a healhty and alternative way to serve zuchinni and potatoes. It is pretty tasty too. Fast and simple to make.

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REBECCA70111

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Reviewed: Sep. 28, 2004

This soup is wonderful hot or cold! It was so good I had it for breakfast on a cold rainy morning. Real comforting.

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CIDITHA

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Reviewed: Aug. 1, 2002

blah, yuck... i wouldnt make this. next time i want some good soup i'll make some cream of broccoli. this pales in comparison. sorry.

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Jessica

Cooking Level: Expert

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Reviewed: Dec. 19, 2000

This is a delicious and extremely low fat soup good on a cold winter day but fancy enough for entertaining. Great way to use up all that zucchini. I made with zucchini I froze 2 years ago. Highly recommended.

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