Crema de Calabazines

Crema de Calabazines

25

"I learned this excellent cream of zucchini soup recipe while living in Spain from a 75-year old woman in Madrid. It's excellent, easy, low-fat, and cheap, as well as a wonderful comfort food. Vary recipe by adding carrots or spinach or other vegetables. Increase potato volume for thicker soup. Garnish with croutons, paprika and chives. Delish!"
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Ingredients

45 m servings 113 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 113 kcal
  • 6%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 16.6g
  • 5%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 832 mg
  • 33%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Clean and quarter zucchini and potatoes. Peel and chop onion. In a large pot boil zucchini, potatoes and onion in water (just covering them) until very tender. Drain vegetables, but retain stock.
  2. In a blender, or with a hand blender, puree the cheese, zucchini, potatoes, onion and bouillon while adding stock, until desired consistency is reached. (If you're using a blender, do this in two batches.)
  3. Pour mixture back into large pot and bring to a boil. Salt and pepper to taste.

Reviews

25
  1. 33 Ratings

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Most helpful positive review

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...

Most helpful critical review

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.

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...

I only had one zucchini so I used a small potato, a small onion, one bouillon cube, and about 1 1/2 oz of cream cheese. It was fantastic. I will be making this again.

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 co...

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. Hi...

Used soft cream cheese instead of velveeta and it was super tasty and made a fast cream of zucchini soup on a busy week night.The other change was adding a Tbsp of beef bovril bouillon since i h...

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!

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

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.

I was nervous, but this recipe is awesome and only about 4PPTs for about 1 1/2C!