Creamy Zucchini Soup

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

Victoire
Victoire
5 minutesPrep time
15 minutesCook time
181 cal.Per serving

Utensils

Stovetop, Pot (small), Immersion blender

recipe

Shallot

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.

Zucchini

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.
Fat12g
Carbohydrates12g
Protein7g
Fiber5g

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.

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Creamy Zucchini Soup
Very easy