Crema de calabazines

    40 min

    I learnt this excellent recipe for creamy courgette soup while living with a 75-year old woman in Madrid. There is nothing to this recipe - it is easy, cheap and low in fat. If you like thicker soups, simply add another potato. Enjoy!

    39 people made this

    Serves: 8 

    • 5 courgettes
    • 2 potatoes
    • 1 large onion
    • 170g cheese triangles, such as Laughing Cow
    • 2 tablespoons chicken stock granules
    • salt and pepper to taste

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Clean and quarter courgette and potatoes. Peel and chop onion. In a large pot boil courgette, potatoes and onion in water (just covering them) until very tender. Drain vegetables, but retain stock.
    2. In a blender, or with an immersion blender, puree the cheese, courgette, potatoes, onion and stock granules while adding stock, until desired consistency is reached. This may need to be done in two batches if using a blender.
    3. Pour mixture back into large pot and bring to the boil. Salt and pepper to taste. If desired, garnish with croutons, paprika and chives. Delish!

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    Reviews in English (28)


    I went to Spain the Summer of 2007 for a 6 week study abroad program. I am a Spanish major wanting to become a high school Spanish teacher. I stayed with a young host family and this is one of the recipes they gave me at the end of the trip. This is totally authentic and an amazing recipe. When I went to Spain I highly disliked soups of all kinds. When I came back I was in love with soups. This recipe is one of the ones that turned me from a soup hater to a soup lover. Also do not use any yellow cheese. Authentically it is a white soft processed cheese, the texture and consistancy of cream cheese though I am not actually sure if that is the type of cheese used. When made properly the flavor of the cheese is barely noticed.  -  11 Jul 2008  (Review from Allrecipes US | Canada)


    I only had one zucchini so I used a small potato, a small onion, one bouillon cube, and about 1 1/2 oz of cream cheese. It was fantastic. I will be making this again.  -  30 Aug 2010  (Review from Allrecipes US | Canada)


    I would give this recipe 10 stars if I could! I used Philidelphia creme cheese and everyone raved about it, even people who usually won't eat zucchini. It was a hit at a dinner party and many compared it to soup from high end resturants. I agree with that assessment and will definitely make again. It is a creamy but not heavy soup with a nice, not over powering flavor. I served it with croutons sprinkled on top. No one even touched crackers with this one.  -  10 Sep 2008  (Review from Allrecipes US | Canada)