Fast and Easy Zucchini Soup

Ingredients

• 5 zucchini, sliced
• 5 cups water
• 7 cubes chicken bouillon
• 1 (8 ounce) package cream cheese, softened and cut into 4 sections

Directions

Stir zucchini, water, and chicken bouillon cubes together in a stock pot; bring to a boil. Reduce heat to medium, place a cover on the pot, and simmer the mixture, stirring occasionally, until the zucchini is tender, about 20 minutes.

Drop cream cheese into the soup; cook and stir until the cheese melts, about 5 minutes.

Blend the soup with an immersion blender until smooth.