Zucchini Soup With Herbed Cream

A smooth and creamy zucchini soup, served with a dollop of herbed cream. Dish is a Swanson Broth recipe.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1⁄2 cup sour cream (light if preferred)
• 4  teaspoons basil leaves, fresh and chopped
• 4  teaspoons oregano leaves, fresh and chopped
• 2  tablespoons  oil
• 1  onion, finely chopped (large)
• 1  garlic clove, minced
• 4  zucchini, thinly sliced (medium)
• 1⁄4 teaspoon pepper
• 3  cups vegetable broth

Directions

1. Stir the sour cream, 1 teaspoons of the basil and 1 teaspoons of the oregano in a small bowl. Cover and refrigerate.
2. Heat the oil in a 4-qt. saucepan over medium heat. Add the onion and garlic and cook until tender. Add the zucchini and pepper. Cook for 5 minutes or until the zucchini is tender.
3. Add the broth, remaining basil and oregano. Heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
4. Place one-third of the zucchini mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a large bowl. Repeat the process twice more with the remaining zucchini mixture. Return all of the pureed mixture to the saucepan. Cook over medium heat for 5 minutes or until hot. Place one tablespoons of the sour cream mixture on top of each bowl of soup.