Zucchini Cream Soup

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 4 medium zucchini, finely chopped
• 1 small onion, finely chopped
• 2 (14 ounce) cans ready-to-use chicken broth
• 2 teaspoons dried oregano
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons cornstarch
• 1/4 cup water
• 1 cup heavy cream

Recipe

• 1 in a large soup pot, heat the oil over medium-low heat.
• 2 add the zucchini and onion; cover and cook for 20 minutes, stirring occasionally.
• 3 add the broth, oregano, salt, and pepper; cover and cook for 30 minutes.
• 4 in a small bowl, whisk together the cornstarch and water until smooth and thoroughly combined; slowly stir into the soup. increase the heat to medium-high and continue to stir until the soup thickens.
• 5 reduce the heat to low and slowly stir in the cream.
• 6 simmer for 5 minutes; do not allow to boil. serve immediately.