Shelley's Zucchini Soup
"You would never guess that only 4 ingredients go into this soup! You can serve it pureed or chunky or a little of both and it can be served warm or chilled! You also have the option of using low-fat cream cheese but I have never tried the fat-free version. I'ts delicious! Serve with a good crusty bread and you're ready to go."
- Ready In:
- 35mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 1 quart chicken broth
- 1 large yellow onion, diced
- 8 ounces cream cheese
- 4 cups sliced zucchini
- salt and pepper
directions
- Add about a cup of chicken broth and the chopped vegetables to a pot and cook, covered, until vegetables are tender.
- Add cream cheese and stir until melted.
- Puree in blender (or puree 1/2 of mixture if more texture is desired), return to pot and stir in the rest of the chicken broth.
- Add salt and pepper to taste.
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Reviews
-
This is very tasty. Try using Laughing Cow cheese instead of cream cheese.. or use both to complete the 8 ounces required. It gives it a very nice flavor. :) Great recipe!! -
I tinkered with this to cut the carbs. I used 3 medium-size zucchini and cut the onion to 3 tablespoons. I also sprinkled a dash of italian seasoning in. The rest stayed as-is. Lots of flavor. -
This was quick, easy and very tasty! I reduced the amounts to make just two servings because I had just over a cup of chicken broth to use up. I minced a clove of garlic and added it, and seasoned the soup with pepper. Between the broth and the cream cheese it didn't need any more salt. Even my zucchini-hating four-year-old liked this soup. I wish I'd made the full amount so we'd have some leftovers. -
I made this for my dinner tonight, and YUM! I did make some changes (I'm a tinkerer, sorry)... firstly, I cooked it in a crockpot - cooked on low for about 4 hours. I used all the same ingredients, added 1 tsp of minced garlic. In the last 30 minutes I added the cream cheese (softened or at room temp is best, to get it to incorporate more easily), 1 chopped scallion, and about 1/4 cup white wine. Also, instead of slicing the zucchini I grated it - I cut the zucchinis in half so that the grated pieces were about 2 inches long, and it produced a very nice texture; I did not puree any of the soup. I used about 1 1/2 cups chopped onion. This is a very tasty soup! Thanks, crispychick (and Shelley!). :) -
An excellent basis for the soup i made today! I added orange bell peppers, garlic, and lots of oregano. YUMMY!
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RECIPE SUBMITTED BY
<p>I live in athens, ga and have a seasonal peanut brittle making business. I also do some catering and personal chefing. For fun i like gardening, listening to music, reading magazines and cookbooks, playing tennis, playing with my dogs (2 labs, 1 yorkie)and cooking. My favorite cookbook is Joy of Cooking and I am addicted to watching the food network. I love Jamie Oliver's style. A pet peeve in the kitchen is my husband picking at the food before it's ready. (Maybe I should take that as a compliment!)</p>
