Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
4
Ingredients
Directions
Stir water, zucchini, and bouillon cubes together in a stockpot; bring to a boil. Reduce the heat to medium, then cover and simmer, stirring occasionally, until zucchini is tender, about 20 minutes.
Carefully drop cream cheese into the stockpot. Cook and stir until melted, about 5 minutes. Blend soup with an immersion blender until smooth.
Nutrition Facts (per serving)
| 236 | Calories |
| 20g | Fat |
| 8g | Carbs |
| 7g | Protein |
