Melt cream cheese into zucchini soup, then blend with an immersion blender for a creamy, delicious soup that will hit the spot on a cold winter day.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
236 Calories
Recipe Instructions
Step 1
Stir water, zucchini, and bouillon cubes together in a stockpot; bring to a boil. Reduce the heat to medium, then cover and simmer, stirring occasionally, until zucchini is tender, about 20 minutes.
Step 2
Carefully drop cream cheese into the stockpot. Cook and stir until melted, about 5 minutes. Blend soup with an immersion blender until smooth.
Ingredients
5 cups water
7 cubes chicken bouillon
5 zucchini, sliced
1 (8 ounce) package cream cheese, softened and cut into 4 sections
