Crema de Calabazines

  • Recipe By
  • Published Aug 14th
  • Ready In45m
  • Servings8
  • Calories113

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!

Crema de Calabazines Ingredients

The following are the ingredients needed to make delicious Crema de Calabazines for 8 servings:

  • 5 medium zucchini
  • 2 potatoes
  • 1 large onion
  • 1 (6 ounce) package Laughing Cow® Light Creamy Swiss wedges
  • 2 tablespoons chicken bouillon powder
  • salt and pepper to taste

Crema de Calabazines Cooking Instructions

  • Prep25m
  • Cook20m
  • Ready In45m

To cook Crema de Calabazines, you need about 25 minutes of preparation time. The time needed to cook this Crema de Calabazines is about 20 minutes , and you can serve your Crema de Calabazines within 45 minutes . The following are the steps to cook Crema de Calabazines easily:

  1. 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. 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. 3 Pour mixture back into large pot and bring to a boil. Salt and pepper to taste.

Nutrition Facts

Per Serving: 113 calories; 2.8 grams of fat; 16.6 grams of carbohydrates; 7.1 grams of protein; 8 milligrams of cholesterol; 832 milligrams of sodium.

  1. Jun 19th 2011

    I was nervous, but this recipe is awesome and only about 4PPTs for about 1 1/2C!

  2. Aug 30th 2010

    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.

  3. Dec 18th 2009

    Used soft cream cheese instead of velveeta and it was super tasty and made a fast cream of zucchini soup on a busy week night.The other change was adding a Tbsp of beef bovril bouillon since ...

  4. Mar 15th 2009

    Very good! I just made this to go with Adobo Chicken and this soup has tons of flavor. I did add a little garlic and a bit of cumin. definately a keeper!

  5. Sep 10th 2008

    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 man ...

  6. Jul 11th 2008

    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 on ...

  7. Jul 10th 2005

    This recipe is terrific and really enjoyable. Easily adjustable for personal preferences, hardy, and healthy.Can't recommend it enough!

  8. Aug 1st 2002

    blah, yuck... i wouldnt make this. next time i want some good soup i'll make some cream of broccoli. this pales in comparison. sorry.

  9. Dec 19th 2000

    This is a delicious and extremely low fat soup good on a cold winter day but fancy enough for entertaining. Great way to use up all that zucchini. I made with zucchini I froze 2 years ago. ...