Zucchini Cream Soup

Submitted by Mercy

"From Mr. Food"

 

• Ready In: 1hr
• Ingredients: 10
• Serves: 4

ingredients

• 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

directions

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.