Zucchini Cheese Soup a K a Vache Qui Rit Soup
Creamy, indulgent, and packed with garden-fresh flavor, Zucchini Cheese Soup, also known as Vache Qui Rit Soup, is the perfect fusion of simplicity and sophistication. This comforting recipe transforms tender zucchini, aromatic garlic, and sweet onion into a luxuriously smooth soup, enriched with the velvety goodness of Laughing Cow cheese wedges. Ready in under 40 minutes, it's an ideal choice for busy weeknights or elegant gatherings alike. Seasoned with a hint of black pepper and topped with fresh parsley or chives, this dish combines wholesome ingredients with a creamy texture that pairs beautifully with crusty bread or crackers. Whether you're searching for a quick vegetarian delight or a creative way to use zucchini, this silky soup brings warmth and a touch of French-inspired flair to your table. Perfect for lovers of cozy, cheesy recipes!
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Recipe Information
Ingredients
- 4 medium Zucchini
- 1 medium Onion
- 3 cloves Garlic cloves
- 2 tablespoons Olive oil
- 4 cups Vegetable broth
- 6 pieces Laughing Cow cheese wedges
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley or chives (optional, for garnish)
Instructions
Wash the zucchini thoroughly and cut off the ends. Slice the zucchini into thin rounds.
Peel and chop the onion into small pieces. Peel and mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and sauté for another 30 seconds until fragrant, being careful not to burn it.
Add the sliced zucchini to the pot and stir to coat with the onion and garlic mixture. Cook for 5 minutes, stirring occasionally, until the zucchini begins to soften.
Pour in the vegetable broth and bring to a gentle boil. Reduce the heat to low, cover the pot, and let the soup simmer for 15 minutes, or until the zucchini is very tender.
Remove the pot from heat. Add the Laughing Cow cheese wedges to the soup.
Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup to a countertop blender in batches and blend until smooth, taking care to avoid hot splashes.
Return the soup to the pot if using a countertop blender. Season with salt and black pepper to taste. Stir well and reheat gently if needed, but do not let it boil.
Ladle the soup into bowls and garnish with freshly chopped parsley or chives, if desired. Serve hot with crusty bread or crackers.
Nutrition Facts
Calories |
1174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 12022 mg | 523% | |
| Total Carbohydrate | 141.0 g | 51% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 81.5 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 905 mg | 70% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 3701 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
