Total Time
35mins
Prep 15 mins
Cook 20 mins

This is a great late summer soup when it starts to cool off and you have zucchini coming out your ears. This soup freezes beautifully. You can add chicken for a hearty soup. I got this recipe from The Dining Diva.

Ingredients Nutrition

Directions

  1. In a large saucepan or stockpot, cook zucchini, carrots, onions in chicken broth about 20 minutes or until vegetables are tender. Transfer to a blender or food processor in small batches; blend well.
  2. Add cream cheese a little at a time and continue blending until cream cheese is melted.
  3. Adjust seasonings to taste and serve hot or cold. Garnish with shredded zucchini and caramelized onions.
Most Helpful

i make almost an identical soup. I omit the cream cheese and put all of it in the food processor. I then can it. When I reheat it in the winter, i add the cream cheese on the stove top. Its the most delicious soup ever. I did find that it is thicker and more like a creamy broccoli soup by decreasing the amount of liquid. Enjoy!

5 5

This was delicious! We got the old "boat motor" out and whipped it up easy as you please! You must try this!