Go Back

Slow Cooker Creamy Zucchini Soup

Author: Phyllis Pellman Good

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!)