Zucchini Cream Soup

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SERVES: 4

COOK TIME: 1 Hr

This one uses the "cream of the crop", 'cause garden-fresh zucchini and heavy cream turn out to be one "souper" combo!

What You'll Need

2 tablespoons olive oil
4 medium-sized zucchini, finely chopped
1 small onion, finely chopped
2 (14-ounce) cans ready-to-use chicken broth
2 teaspoons dried oregano
3/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons cornstarch
1/4 cup water
1 cup (½ pint) heavy cream

What to Do

In a large soup pot, heat the oil over medium-low heat. Add the zucchini and onion; cover and cook for 20 minutes, stirring occasionally. Add the broth, oregano, salt, and pepper. Cover and cook for 30 minutes.
In a small bowl, whisk together the cornstarch and water until smooth and thoroughly combined. Increase the heat to medium-high and slowly stir into the soup, continuing to stir until the soup thickens.
Reduce the heat to low and slowly stir in the cream. Simmer for 5 minutes; do not allow to boil. Serve immediately.

Notes

If you want a totally smooth zucchini soup, before adding the cornstarch and water mixture, process the soup in a food processor or blender, then continue as above.