Creamy Summer Zucchini Soup

Ingredients

Unsalted butter

2 tablespoons

Onion

1, chopped

Garlic

2 cloves, minced

Zucchini

4 cups, diced

Vegetable broth

4 cups

Fresh thyme

1 tablespoon, plus extra for garnish

Salt and pepper

to taste

Heavy cream

1 cup

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and minced garlic. Saute until the onions become translucent, about 5 minutes.
3. Add the diced zucchini to the pot. Cook for another 5 minutes, until the zucchini begins to soften.
4. Pour in the vegetable broth, and add the fresh thyme. Season with salt and pepper.
5. Bring the soup to a boil. Once boiling, reduce the heat to a simmer, and let it cook for 15 minutes, or until the zucchini becomes tender.
6. Use an immersion blender to puree the soup until it is smooth. If you don't have an immersion blender, you can also use a regular blender. Make sure to let the soup cool slightly before blending to avoid any accidents.
7. Stir in the heavy cream. Let the soup heat for another 2-3 minutes.
8. Before serving, taste the soup and adjust the seasoning if needed.
9. Serve hot, garnished with fresh thyme leaves.