![](https://cdn.statically.io/img/www.allrecipes.com/thmb/JWtIxaioenyEWTTjXDSGUmDA0e0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1575341-85c8007857244d9a88ee27fdc2b45e7a.jpg)
Ingredients
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5 cups water
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5 zucchini, sliced
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7 cubes chicken bouillon
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1 (8 ounce) package cream cheese, softened and cut into 4 sections
Directions
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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.
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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 |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 236 | |
% Daily Value * | |
Total Fat 20g | 26% |
Saturated Fat 13g | 63% |
Cholesterol 63mg | 21% |
Sodium 2205mg | 96% |
Total Carbohydrate 8g | 3% |
Dietary Fiber 2g | 6% |
Total Sugars 3g | |
Protein 7g | 14% |
Vitamin C 25mg | 28% |
Calcium 92mg | 7% |
Iron 1mg | 7% |
Potassium 488mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.