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

READY IN: 20mins
Recipe by J. Ko

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.

Top Review by sherrycooks2012

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.

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!

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