A new and delicious way to use up a mountain of zucchini!
Slow Cooker Creamy Zucchini Soup
Ingredients
- 4 cups diced fresh green zucchini
- 2 cups water
- 2 vegetable bouillon cubes
- 1 medium onion chopped fine
- 2 cloves garlic chopped fine
- 1 cup diced fresh mushrooms
- 1 Tbsp. dried basil
- 1 tsp. dried tarragon
- 1/4 tsp. black pepper
- salt to taste
- 8 oz. cream cheese room temperature, cubed
- 1 carrot grated
- 3 Tbsp. fresh chopped parsley
Instructions
- Dice zucchini (unpeeled)
- In slow cooker, combine zucchini, water, bouillon, onion, garlic, mushrooms, basil, tarragon, pepper, and salt.
- Cover and cook on low for 4 hours.
- Remove 2 cups of soup and puree in blender with lid ajar so steam can escape. Return puree to slow cooker.
- Add cream cheese, carrot, and parsley. Stir.
- Cook an additional 30 minutes on Low, until cream cheese is melted and soup is heated through.
- Serve with love (and maybe some croutons on top!)
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Thank you! I love the creamy zucchini! Just made a new batch. Freezing half for later and enjoying half now.
can the creamy Zucchini soup be frozen?
You should be able to freeze it, Marcia. Just be careful not to overcook when reheating since that can change the texture of vegetables.