Garlic and Zucchini Soup with Parmesan

Ingredients

• Parmesan cheese - 1/2 cup, grated
• Heavy cream - 1/2 cup
• Salt and pepper - To taste
• Fresh thyme - 1 teaspoon
• Vegetable broth - 4 cups
• Zucchini - 4 medium, diced
• Garlic - 4 cloves, minced
• Olive oil - 2 tablespoons

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the minced garlic and cook until fragrant, about 1 minute.
3. Add the diced zucchini and cook until tender, about 5 minutes.
4. Pour in the vegetable broth and add the fresh thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15 minutes.
5. Using an immersion blender or regular blender, puree the soup until smooth.
6. Stir in the heavy cream and cook for an additional 2 minutes.
7. Serve the soup hot, topped with grated Parmesan cheese.