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