Fast and Easy Zucchini Soup recipe

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Ingredients

5 zucchini, sliced
5 cups water
7 cubes chicken bouillon
1 (8 ounce) package cream cheese, softened and cut into 4 sections

Nutrition Info

235.7 calories
carbohydrate: 8.4 g
cholesterol: 62.7 mg
fat: 20.2 g
fiber: 1.6 g
protein: 7.2 g
saturatedFat: 12.5 g
servingSize: -
sodium: 2205.4 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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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