Fast and Easy Zucchini Soup

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


  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.

05/10/2018
Fast and Easy Zucchini Soup, recipe PT15M PT1H 5 455 calories

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