Zucchini Soup

This is a great late summer soup when it starts to cool off and you have zucchini coming out your ears. This soup freezes beautifully. You can add chicken for a hearty soup. I got this recipe from The Dining Diva.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 4  cups chicken broth
• 5  zucchini, sliced
• 2  carrots, peeled and grated
• 1  medium onion, diced
• 8  ounces cream cheese, cubed
• 1  garlic clove, minced
•  seasoning salt, to taste
•  salt, to taste
•  pepper
•  shredded zucchini
•  onion, carmelized

Directions

1. In a large saucepan or stockpot, cook zucchini, carrots, onions in chicken broth about 20 minutes or until vegetables are tender. Transfer to a blender or food processor in small batches; blend well.
2. Add cream cheese a little at a time and continue blending until cream cheese is melted.
3. Adjust seasonings to taste and serve hot or cold. Garnish with shredded zucchini and caramelized onions.