Cream of Zucchini Soup

By SallySmo

Ingredients

• 1/2 small onion, quartered
• 2 cloves garlic
• 3 medium zucchini, skin on cut in large chunks
• 32 oz reduced sodium Swanson chicken broth (or vegetable)
• 2 tbsp reduced fat sour cream
• kosher salt and black pepper to taste
• fresh grated parmesan cheese if desired for topping (optional)

Preparation

Step 1

Combine chicken broth, onion, garlic and zucchini in a large pot over medium heat and bring to a boil. Lower heat, cover, and simmer until tender, about 20 minutes. Remove from heat and purée with an immersion blender, add the sour cream and purée again until smooth.