Crema de Calabazines Recipe - Allrecipes.com
Crema de Calabazines Recipe
  • READY IN 45 mins

Crema de Calabazines

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    25 mins
  • COOK

    20 mins
  • READY IN

    45 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
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.

 
Most Helpful Critical Review
Jul 15, 2003

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.

 

33 Ratings

Aug 31, 2010

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.

 
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.

 
Jul 15, 2003

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.

 
Dec 21, 2009

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 had no chicken bouillon powder. My 2.5yr old son and I enjoyed it.

 
Mar 16, 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!

 
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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Nutrition

  • Calories
  • 113 kcal
  • 6%
  • Carbohydrates
  • 16.6 g
  • 5%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 2.8 g
  • 4%
  • Fiber
  • 2.9 g
  • 11%
  • Protein
  • 7.1 g
  • 14%
  • Sodium
  • 832 mg
  • 33%

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

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