Cream of Zucchini Soup

This a lightened up version of a Cream of Zucchini Soup from the Cook's Encyclopedia of Vegetarian Cooking. 

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

1. 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. 
2. 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. 
3. 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. 
4. 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. 
5. Serve warm and enjoy!