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

Recipe by J. Ko
READY IN: 20mins
SERVES: 4
UNITS: US

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)
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DIRECTIONS

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