Chilled Zucchini Soup and a Martha Stewart Review

Servings 6 servings


  • 1 or 2 medium zucchini
  • 4 cups chicken broth
  • 8 oz cream cheese cut into cubes
  • 1/2 tsp ground cumin
  • Salt and pepper to taste


  1. Cut zucchini into 1/2 inch pieces.
  2. Combine zucchini and broth in large stockpot and bring to a boil. Reduce heat and simmer until zucchini is tender, about 10 to 15 minutes
  3. Add cream cheese and stir to melt.
  4. Puree mixture with immersion blender or in a stand blender or food processor.
  5. Season with cumin, salt and pepper to taste.
  6. Refrigerate until chilled, at least 2 hours.

Recipe Notes

Serves 6. Each serving has approximately 4 g of carbs.