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Vegetarian, Northern, Eastern and Western France

Zucchini and cream cheese soup with toasts

Zucchini and cream cheese soup is a creamy blended soup for 4 people, ready in 30 minutes, with very easy difficulty, for about €1.30 per person. Its success comes from keeping the zucchini skin on for color and flavor, and adding the cream cheese off the heat so it stays smooth.

Tonight, a fresh zucchini soup with a creamy twist that even picky kids will eat.

Zucchini and cream cheese soup with toasts
Total time
30 min
Difficulty
Very easy
Cost per person
€1.30
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring
The kids
They generally like it

This soup has the smooth, silky texture of a classic blended vegetable soup, but with a twist that changes everything, cream cheese spread. It adds a creamy roundness without masking the fresh vegetable flavor of the zucchini. The potato thickens it just enough without making it pasty, and fresh basil wakes everything up with a herbal note right before serving.

This is the kind of dish to make on a weeknight when you want something comforting without spending hours in the kitchen. Picky eaters often come around to it, precisely because the cream cheese softens the taste of the green vegetables. Served with toasted bread to dip in, it turns into a full, simple, and reassuring dinner.

The ingredients

4 people

Fruits and vegetables

  • Zucchini 900 g
  • Onion 1
  • Potato 1
  • Basil 1 sprigs

Dairy

  • Cream cheese spread 150 g

Pantry

  • Vegetable stock cubeoften in the pantry 1
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Country bread 4 slices

Allergens Gluten, Lactose

The step by step recipe

  1. Slice the zucchini into rounds, finely chop the onion, and dice the potato.

    Thin rounds cook faster.

  2. Sweat the onion in the oil, add the zucchini and potato, then cover with water along with the stock cube. 15 min

    Cook the vegetables covered to keep their bright color.

  3. Blend with the cream cheese, then season with salt and pepper.

    Add the cream cheese off the heat so it stays smooth and creamy.

  4. Toast the bread slices and spread them with a little cream cheese. 3 min

    A drizzle of olive oil on the toasted bread makes it even better.

  5. Serve the soup with chopped fresh basil.

    Chop the basil at the last moment, it turns dark quickly.

Our tips to get it right

  • Blend the soup while it's hot but off the heat, this keeps the cream cheese from turning grainy or stringy.
  • For a thicker soup, add a second potato, for a lighter version, add a bit more water.
  • Taste before adding more salt, the stock cube and cream cheese already bring plenty.

The variations

  • Swap the cream cheese spread for fresh goat cheese for a stronger flavor.
  • Add a handful of spinach with the zucchini for a greener, more vegetable packed version.
  • For kids, serve the soup with small bread croutons instead of toasts, they're more fun to dip.

What to serve it with

  • A crisp green salad
  • Diced cured ham on top
  • Cold lemon water

Storage

The soup keeps for 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months, ideally without the cream cheese, which you can stir in when reheating instead. Reheat gently in a pot, stirring, to keep the texture smooth.

Questions about this dish

Can you replace the cream cheese spread with something else?

Yes, you can use fresh goat cheese, thick sour cream, or even a bit of mascarpone. The result will be richer or more pronounced in flavor depending on what you choose.

Do you need to peel the zucchini before cooking?

No, keep the skin on, it gives the soup a nice green color and extra flavor. Just wash the zucchini well before slicing.

Can this soup be made ahead of time?

Yes, you can cook and blend the vegetables the day before, then reheat gently the next day. Add the cream cheese only when serving to keep the texture creamy.

Is this soup good for picky kids?

Yes, that's actually one of its strengths. The cream cheese softens the taste of the zucchini and gives a smooth texture that many kids enjoy.

How long does it take to make a zucchini and cream cheese soup with toasts?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a zucchini and cream cheese soup with toasts?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a zucchini and cream cheese soup with toasts cost?

About €1.30 per serving, or €5.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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