Zucchini Soup

Ingredients

• Salt and pepper - To taste
• Fresh thyme - 1 teaspoon
• Butter - 2 tablespoons
• Heavy cream - 1/2 cup
• Vegetable broth - 4 cups
• Garlic - 2 cloves, minced
• Onion - 1 medium, chopped
• Zucchini - 4 medium, diced

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
3. Add the diced zucchini and cook for another 5 minutes, until slightly softened.
4. Pour in the vegetable broth and add the fresh thyme. Season with salt and pepper.
5. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes, until the zucchini is tender.
6. Using an immersion blender or a regular blender, puree the soup until smooth.
7. Stir in the heavy cream and heat the soup for another 2-3 minutes.
8. Taste and adjust the seasoning if needed.
9. Serve hot and garnish with fresh thyme leaves, if desired.