Crema de Calabazines

Crema de Calabazines

25 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    20 m
  • Ready In

    45 m
Rebecca
Recipe by  Rebecca

“I learned this excellent cream of zucchini soup recipe while living in Spain from a 75-year old woman in Madrid. It's excellent, easy, low-fat, and cheap, as well as a wonderful comfort food. Vary recipe by adding carrots or spinach or other vegetables. Increase potato volume for thicker soup. Garnish with croutons, paprika and chives. Delish!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Clean and quarter zucchini and potatoes. Peel and chop onion. In a large pot boil zucchini, potatoes and onion in water (just covering them) until very tender. Drain vegetables, but retain stock.
  2. In a blender, or with a hand blender, puree the cheese, zucchini, potatoes, onion and bouillon while adding stock, until desired consistency is reached. (If you're using a blender, do this in two batches.)
  3. Pour mixture back into large pot and bring to a boil. Salt and pepper to taste.

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Reviews (25)

Rate This Recipe
IxziRose
7

IxziRose

I went to Spain the Summer of 2007 for a 6 week study abroad program. I am a Spanish major wanting to become a high school Spanish teacher. I stayed with a young host family and this is one of the recipes they gave me at the end of the trip. This is totally authentic and an amazing recipe. When I went to Spain I highly disliked soups of all kinds. When I came back I was in love with soups. This recipe is one of the ones that turned me from a soup hater to a soup lover. Also do not use any yellow cheese. Authentically it is a white soft processed cheese, the texture and consistancy of cream cheese though I am not actually sure if that is the type of cheese used. When made properly the flavor of the cheese is barely noticed.

J Clark
5

J Clark

I only had one zucchini so I used a small potato, a small onion, one bouillon cube, and about 1 1/2 oz of cream cheese. It was fantastic. I will be making this again.

Abbie A
5

Abbie A

I would give this recipe 10 stars if I could! I used Philidelphia creme cheese and everyone raved about it, even people who usually won't eat zucchini. It was a hit at a dinner party and many compared it to soup from high end resturants. I agree with that assessment and will definitely make again. It is a creamy but not heavy soup with a nice, not over powering flavor. I served it with croutons sprinkled on top. No one even touched crackers with this one.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 113 cal
  • 6%
  • Fat
  • 2.8 g
  • 4%
  • Carbs
  • 16.6 g
  • 5%
  • Protein
  • 7.1 g
  • 14%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 832 mg
  • 33%

Based on a 2,000 calorie diet

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