Cream of Zucchini Soup Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 8, 2010
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.
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Photo by Carmen

Cooking Level: Intermediate

Home Town: Puerto Ordaz, BolĂ­var, Venezuela
Living In: Barcelona, Cataluna, Spain

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Reviewed: Jan. 9, 2011
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.
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Photo by Vestalia

Cooking Level: Expert

Living In: Boalsburg, Pennsylvania, USA

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Reviewed: Dec. 8, 2011
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!
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Photo by Brooke Laurel

Cooking Level: Intermediate

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Reviewed: Aug. 17, 2011
Amazing!
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Reviewed: Apr. 8, 2013
I made this as written except I used whole milk and chicken bouillon. Very cheap and easy to make. Thank you.
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Reviewed: Sep. 27, 2012
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!
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Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA
Living In: New York, New York, USA

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Reviewed: Feb. 9, 2013
Absolutely love it! Yummi. If you havent try it, try it! ;)
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