Fast and Easy Zucchini Soup Recipe - Allrecipes.com
Fast and Easy Zucchini Soup Recipe
  • READY IN 30 mins

Fast and Easy Zucchini Soup

Recipe by  

"This is a fast and easy soup that I keep on hand at all times. Great for when an unexpected guest comes over. Inexpensive and freezes well, too. Warms your belly on those chilly days of winter."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    5 mins
  • COOK

    25 mins
  • READY IN

    30 mins

Directions

  1. 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.
  2. Drop cream cheese into the soup; cook and stir until the cheese melts, about 5 minutes.
  3. Blend the soup with an immersion blender until smooth.
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Reviews More Reviews

Oct 20, 2014

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 easy with only a few ingredients. Very impressive flavor. I haven't made a recipe this good with so few ingredients in quite a while. The only thing I might suggest is using less chicken bouillon because I found it slightly salty. I didn't have bouillon cubes, so I used the equivalent of 7 cubes in Better Than Bouillon chicken base (7 teaspoons), which may be the culprit, although from what I've heard, the cubes are more salty anyway. Next time I will try 5. And there will definitely be a next time. Oh, and one more thing....this makes a lot of soup, like 4 gigantic servings or 6 "normal" size servings. Thanks for the amazing recipe Jilly Bean!

 
Feb 08, 2015

Made it without changes- was excellent, my teenagers and husband loved it! Will def make again and again. Simple and delicious recipe.

 
Jan 18, 2015

Fast, easy, delicious

 
Jul 07, 2015

Excellent! I did change it just to lighten it up a little, I used 4 oz. reduced fat cream cheese and added a little cayenne pepper. Great recipe!

 

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Nutrition

  • Calories
  • 236 kcal
  • 12%
  • Carbohydrates
  • 8.4 g
  • 3%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 20.2 g
  • 31%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 7.2 g
  • 14%
  • Sodium
  • 2205 mg
  • 88%

* Percent Daily Values are based on a 2,000 calorie diet.

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