Creamy Zucchini Soup

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The secret ingredient to this velvety vegetable soup is...cream cheese!


5 minutes

Prep time

15 minutes

Cook time

181 cal.

Per serving


Make sure you have...

Olive oil (1/2 tbsp), 
Water (3/4 cup)


Stovetop, Pot (small), Immersion blender



Step 1

Peel & mince the shallot. Heat a drizzle of oil in a pot over medium heat. Add the shallot. Cook, stirring for 3 min.


Step 2

Wash & trim the zucchini. Roughly chop the zucchini & add to the pot. Cook for 5 min.

Step 3

Season with salt & pepper. Add 0.75 cup of water (per serving). Stir to combine. Reduce the heat to low, cover & simmer for 10–15 min, or until the zucchini is fork-tender.

Cream cheese

Step 4

Remove the pot from the heat. Add most of the cream cheese & a drizzle of oil. Purée until smooth & creamy using an immersion blender, blender or food processor. Add a bit of water if too thick.

Basil (fresh)

Step 5

Serve the soup garnished with the rest of the cream cheese & fresh basil (optional). Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy181 cal.
Fat12 g
Carbohydrates12 g
Protein7 g
Fiber5 g

On average, one serving of the recipe "Creamy Zucchini Soup" contains 181 Energy, 12 g of Fat, 12 g of Carbohydrates, 7 g of Protein, 5 g of Fiber.

Any feedback you want to share with us on this recipe?

Creamy Zucchini Soup
Very easy