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

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 (foodtv.ca) 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.

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 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)

Directions:

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. Bring to a boil then lower heat and simmer until vegetables are tender, approximately 10 to 15 minutes.
3. Remove from heat, add cheese and puree. (An immersion blender works well and keeps dishes to a minimum.).
4. Gently reheat to serve.
5. NOTE: A herbed cream cheese, such as Kraft Philadelphia Cream Cheese with Garlic and Herbs, makes this soup really delicious!

Reviews

[Balance_is_essential]

LOVE this soup!!! It is so yummy and uses a lot of that ever-present summer zucchini. It's totally easy to make and healthy to boot! Thanks for sharing! I do recommend doubling the recipe though, because it tastes so good you'll want extra!

[Salesgirl]

Very nice soup with the benefit of a very limited ingredient list. I added two cloves of garlic to the soup and would definately make it again. Thank you J. Ko!

[Sweet Baboo]

Everyone in my family loves this soup, and it seems to be to adapt well to variations depending on what I have on hand, and also is delicious when made with vegetarian broth.