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2 cups chopped zucchini
1 cup water
1/2 cup tomato juice
1 tablespoon chopped onions
1 bouillon cube
1 teaspoon basil
8 ounces cream cheese
In a saucepan combine zucchini, water, tomato juice, onion, bouillon cube and basil. Cover; simmer for 20 minutes.
Pour into blender container. Add cream cheese cut into cubes. Process until smooth.
Return to saucepan to heat thoroughly to serve hot.
Alternately, chill thoroughly to serve as a cold soup.