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

Total Time
Prep 5 mins
Cook 15 mins

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.

Ingredients Nutrition

  • 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. 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!
Most Helpful

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.

sherrycooks2012 August 25, 2012

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!

Lucky in Bayview July 20, 2013

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!

Chef Want 2 Be September 16, 2010