2 tablespoon olive oil
1 medium sized onion, diced
2 pounds zucchini, trimmed and sliced
1 teaspoon dried oregano
2 1/2 cups vegetable broth
4 ounces light cream cheese
1 1/4 cups half and half
- Heat the oil in a large sauce pan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the zucchini and dried oregano. Cook over medium heat for about 10 minutes, stirring frequently. Add the stock and bring to a boil, stirring.
- Lower the heat, half-cover the pan and simmer gently stirring occasionally for 30 minutes. Remove from the heat and add the cream cheese, stirring constantly until the cheese is fully melted.
- Process the soup in small batches in a blender or food processor. Allow the soup to cool a bit or use extreme caution when processing the soup as warm liquids tend to erupt when pureed.
- Return the soup to a cleaned saucepan and warm up again slowly over a low heat. Add the cream and keep the soup warm, but do not allow it to boil.
- Serve warm and enjoy!