sweet onions, chopped
garlic cloves, minced
fresh basil, chopped
zucchini, scrubbed well and chopped
( about 8 cups)
- In a large saucepan combine the onion, garlic, basil, thyme, and the butter and cook the mixture over moderately low heat, stirring, until the onion was softened.
- Add the broth and the zucchini, bring the mixture to a boil, and stir in the rice. Simmer the mixture, covered, stirring occasionally, for 30 minutes, or until the rice is tener and stire in the cream cheese.
- In a blender or food processor puree the soup in batches, transferring it as it is pureed to a tureen, and season it with salt.