Zucchini and poblano cream soup

Español I have a motto: every meal should include veggies, and this zucchini and poblano cream soup, AKA “Shrek soup” for my kids, is my lifesaver!

It’s delicious, easy to make, and the best part… the kids love it. I often eat it for breakfast or a light lunch. For protein, I like to add a hard-boiled egg or fresh cheese. This is definitely one of my favorite Mexican calditos de verduras.

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Ingredients

• 2 large zucchini
• 1 poblano pepper
• 1 garlic clove
• 1 tsp salt
• 1 tbsp chicken bouillon
• 2 cups skim milk
• 1 tsp butter
• Optional: fresh cheese or hard-boiled egg

How to Make Crema de Calabacitas (Mexican Zucchini Cream Soup)

1. Prep the zucchini
Cut 2 zucchinis into three pieces each.

2. Cook
Boil the zucchini in water for about 8 minutes, or until tender.

3. Blend
In a blender, add the cooked zucchini, 1 small garlic clove, salt, ½ tablespoon chicken bouillon, and 2 cups of skim milk.
(I like to use skim milk as part of my weight-loss journey—this soup is a delicious way to enjoy veggies while keeping it light, flavorful, and satisfying.)
Blend until smooth and creamy.

4. Simmer
In a pot, melt 1 teaspoon of butter, then pour in the zucchini mixture. Bring to a gentle boil for 5 minutes.

5. Garnish & enjoy
Top with crumbled queso fresco, lightly grilled queso fresco from the comal, or even a boiled egg—perfect for breakfast or a light dinner.

This Crema de Calabacitas is simple, tasty, and a great way to load up on veggies.

Other Mexican Soups you need to try!

Spinach cream soup

Sopa de lentejas (lentils recipe)

Caldo tlalpeno (chipotle mexican chicken soup)