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.
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!
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!
This is creamy and comforting, and my immersion blender helped to bring it together in no time. I used a combination of zucchini and broccoli. I also used the plain Swiss flavor of Laughing Cow cheese so I found the soup a little bland at first, but it perked right up with an extra dash of salt and some garlic powder. I'm looking forward to trying this again with the flavored cheeses. Thank you so much for posting!
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!
I made this today and it turned out great.<br/><br/>Suspecting it may be bland for my liking, I stir fried the onion and zucchinis in a little oil with a squirt of garlic paste and a good squirt of Italian herb paste. (I left out the cumin as I wasn't sure it would go well with the Italian herbs.) Once the veggies had softened I added vegetable stock and simmered them a bit longer. I used plain Philadelphia cream cheese. Couldn't find the one suggested or I'd have used that instead and would have left out the garlic and herbs. I added lots of pepper and very little salt as the stock contained it.<br/><br/>I won't leave a star rating due to the changes I made. Suffice it to say the soup turned out to be tasty with a nice texture and appealing creaminess. <br/><br/>Thanks for sharing!
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!
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.
Just made this, using fresh courgettes from our garden and garlic/herb cream cheese and homemade chicken stock. It is a bit bland - can't really taste the cheese, but after adjusting the seasoning, it's a pretty good soup. Don't know how I'd change it, other than to use a strong cheese as opposed to cream cheese/laughing cow one.