Garlic and Zucchini Soup with Parmesan

Ingredients

Parmesan cheese

1/2 cup, grated

Heavy cream

1/2 cup

Salt and pepper

to taste

Fresh thyme

1 tablespoon, finely chopped

Vegetable broth

4 cups

Zucchini

2 medium, diced

Garlic

4 cloves, minced

Olive oil

2 tablespoons

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the minced garlic and sauté until the aroma of the garlic fills your kitchen, about 1 minute.
3. Add the diced zucchini to the pot and sauté until it becomes tender, about 5 minutes.
4. Pour in the vegetable broth, and add the fresh thyme, salt, and pepper. Stir well.
5. Bring the broth to a boil. Once boiling, reduce the heat and let it simmer for 15 minutes, allowing the flavors to meld together.
6. After 15 minutes, use an immersion blender or a regular blender to puree the soup until it's smooth and creamy.
7. Stir in the heavy cream and let the soup cook for an additional 2 minutes.
8. Serve the soup hot, topped with a generous sprinkle of grated Parmesan cheese. Enjoy!