Total Time
35mins
Prep 5 mins
Cook 30 mins

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.

Ingredients Nutrition

Directions

  1. Add about a cup of chicken broth and the chopped vegetables to a pot and cook, covered, until vegetables are tender.
  2. Add cream cheese and stir until melted.
  3. 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.
  4. Add salt and pepper to taste.
Most Helpful

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!!

laraylise April 04, 2007

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.

hikerrecycler October 10, 2006

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.

Sonata August 08, 2005