Roasted Zucchini and Garlic Soup

By patticakes

Great use for summer zucchini glut!

Ingredients

• 2 small heads of garlic
• 2 Lbs zucchini, cut into 1 inch chunks
• 1 large yellow onion, cut into 1 inch chunks
• 2 TBS extra virgin olive oil
• salt and pepper
• 5 cups chicken or vegetable oil
• 1 5 oz package Boursin Herb and Garlic Cheese

Preparation

Step 1

Heat oven to 425. Separate and peel the garlic into cloves. Toss the zucchinin, onion and garlice with the oil, salt and pepper. Roast on a large baking sheet, about 45 minutes, stirring every 15 minutes.

Add the roasted vegetables to a large pot and add the stock. Bring to a boil, then reduce the heat and simmer 5 minutes. Turn off the heat. Add half the Boursin, then puree with an immersion blender. Add more stock if it's too thick. Taste and adjust the seasoning. Garnish with the remaining Boursin and serve.