Creamy Cheesy Zucchini Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 2 medium zucchini, chopped
• 1/2 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 cups low-sodium chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese

Directions

1. Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and cook, stirring occasionally, for about 5 minutes, or until the onion is softened.
2. Add the zucchini, oregano, salt, and pepper and cook, stirring occasionally, for about 5 minutes, or until the zucchini is softened.
3. Add the chicken broth and bring to a boil. Reduce the heat to low and simmer for about 10 minutes, or until the zucchini is tender.
4. Add the cream and Parmesan cheese and stir until the cheese is melted. Remove from the heat and let cool slightly.
5. Transfer the soup to a blender and blend until smooth. Return the soup to the pot and reheat over low heat.
6. Serve warm.

Interesting Facts

• This soup freezes beautifully, so it's great for meal prepping.
• You can also make this soup with other vegetables like carrots, cauliflower, or broccoli.
• If you're looking for a vegan option, you can substitute the cream for coconut milk.