Zucchini and Roasted Garlic Soup

Ingredients

Fresh parsley

2 tablespoons, chopped

Salt and pepper

to taste

Olive oil

2 tablespoons

Heavy cream

1/2 cup

Vegetable broth

4 cups

Onion

1 large, chopped

Garlic

6 cloves, roasted and minced

Zucchini

4 medium, diced

Instructions

1. Preheat your oven to 400°F (200°C). Wrap the garlic cloves in aluminum foil and roast for about 30 minutes, or until soft and golden.
2. Heat the olive oil in a large pot over medium heat. Add the roasted garlic and chopped onion. Sauté for about 5 minutes, or until the onions become translucent and the garlic aroma is released.
3. Add the diced zucchini to the pot and cook for another 5 minutes, stirring occasionally.
4. Pour in the vegetable broth. Increase the heat to bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the zucchini is tender.
5. Use an immersion blender or a regular blender to puree the soup until it's smooth. If using a regular blender, be sure to let the soup cool a bit before blending, and do not fill the blender more than half full.
6. Return the pureed soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
7. Let the soup simmer for an additional 5 minutes to heat through.
8. Serve the soup hot, garnished with the chopped fresh parsley.