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    You are in: Home / Recipes / Zucchini Cheese Soup (A.k.a. Vache Qui Rit Soup) Recipe
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    Zucchini Cheese Soup (A.k.a. Vache Qui Rit Soup)

    Zucchini Cheese Soup (A.k.a. Vache Qui Rit Soup). Photo by Chef floWer

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    J. Ko's Note:

    This is a children's favourite in France and has quickly become my children's favourite, here in Canada. I saw Laura Calder's "French Food at Home" show on Food Network Canada ( where she prepared this quick and delicious recipe. You can substitute or add any vegetable you wish. I have found it is great made with broccoli or cauliflower and I sometimes add a couple of julienned carrots just to switch it up a bit. A fairly healthy soup because it is not loaded with cream, flour, butter or highly processed cheeses.

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    Units: US | Metric

    • 1 onion, finely sliced
    • 2 lbs zucchini, chopped (if substituting broccoli or cauliflower use 4 generous cups, chopped)
    • 2 cups chicken stock (or water or vegetable stock)
    • salt and pepper (to season)
    • 1 pinch cumin (optional)
    • 4 ounces vache qui rit Laughing Cow cheese (or Boursin or cream cheese)


    1. 1
      Put the zucchini and onion in a medium saucepan and add chicken stock. (The stock will not cover the vegetables.) Add salt and pepper, to taste, and cumin, if using.
    2. 2
      Bring to a boil then lower heat and simmer until vegetables are tender, approximately 10 to 15 minutes.
    3. 3
      Remove from heat, add cheese and puree. (An immersion blender works well and keeps dishes to a minimum.).
    4. 4
      Gently reheat to serve.
    5. 5
      NOTE: A herbed cream cheese, such as Kraft Philadelphia Cream Cheese with Garlic and Herbs, makes this soup really delicious!

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    Ratings & Reviews:

    • on August 25, 2012


      We loved this soup1 I have so much zuccini I decided to increase the recipe 4 times. I used 3 onions, 8 lbs [approx] of zuccini, 8 cups of chicken stock, 1 Tbls of cumin [we like cumin] 1 Tbls of Herbes de Provence [salt and pepper to taste-it can use a lot of salt]- and 24 ounces--3--8 oz pkgs-of neuchafel -low fat cream cheese. It is a very light, creamy, filling soup, I froze 5 portions and we ate diner, from this batch.

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    • on July 20, 2013


      Keeper, keeper, keeper. I love this soup for the simplicity of it's flavor and the texture was like comfort food to me, I added a little white pepper, a small pinch of cumin, a tiny bit of kosher salt. I didn't think there would be enough liquid to make it soup like, but after running through the food processor, it was perfect. Simple, healthy and delicious, doesn't get better than that. I love soup and will be making this often. Thanks for posting the recipe!

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    • on September 16, 2010


      I absolutely LOVED this recipe! It is SO easy, fast and healthy!! It is my new favorite zucchini recipe! I followed the recipe exactly, except for the cumin (because I didn't have any). It is a delicious and creamy soup that my whole family enjoyed. My son finished his entire bowl! I also served biscuits with it and I did add some chopped up ham to it for some protein. I used lunchmeat because that's all I had that wasn't frozen (I didn't think of it until the last minute), and it was a little rubbery. I will use 'real' ham next time, but it really doesn't need it unless you are trying to get some protein in the meal. Thank you so much for this recipe!

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    Read All Reviews (29)


    Nutritional Facts for Zucchini Cheese Soup (A.k.a. Vache Qui Rit Soup)

    Serving Size: 1 (420 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 242.2
    Calories from Fat 120
    Total Fat 13.3 g
    Saturated Fat 7.7 g
    Cholesterol 41.6 mg
    Sodium 495.5 mg
    Total Carbohydrate 14.8 g
    Dietary Fiber 2.7 g
    Sugars 8.7 g
    Protein 17.1 g

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