Light Cream of Zucchini Soup

A lightened-up version of a delicious cream soup. Perfect for summertime when zucchini is readily available

• Ready In: 30 mins
• Serves: 4
• Yields: 4 cups

Ingredients

• 4  cups vegetable broth
• 2  tablespoons fat free sour cream
• 1⁄2 small onion, quartered
• 2  garlic cloves
• 3  small zucchini, skin on, cut into large chunks

Directions

1. Combine all ingredients in medium pot over medium heat.
2. Bring to a boil; reduce heat, cover, and simmer until tender, about 20 minutes.
3. Remove from heat. Puree using an immersion blender or a full-size blender.
4. Stir in sour cream, and salt and pepper if desired. Serve hot.