Cream of Zucchini Soup
  1. Combine zucchini, onion, garlic, vegetable broth, basil, thyme, salt and pepper in a 3-quart saucepan.
  2. Bring to a boil; reduce heat and simmer about 10 minutes.
  3. Remove from heat. Slowly whisk cheese and half-and-half into mixture.
  4. Pour into a large bowl to cool slightly.
  5. Place half of mixture into blender; purée. Return to saucepan.
  6. Add second half of mixture; purée.
  7. Return to saucepan. Simmer until heated.
  8. Remove from heat. Garnish with sprinkle of lemon rind.
Recipe Notes

Recipe by: Cindy Kerschner