Zucchini Soup

I got this recipe over the summer from Sisters Cafe, who gives credit to a Julie Badger Jensen for this recipe. It is now one of our all time favorite soups. My boys gobble it down and ask for seconds and thirds. The recipe listed here is doesn't make much so I highly recommend doubling it if you are hoping to feed more then 4 or 5 people. I would say it serves 4 a cup of soup, so if you are wanting it as the main dish take that in to consideration. It is quick and has a wonderful flavor!

1 cups chopped onions

1 Tablespoon butter (original recipe calls for 2 T)

3 cups sliced Zucchini

2 cups chicken broth

1/4 teaspoon salt

1/8 teaspoon pepper

1/2 cup half-and-half (I have always used milk and it taste great to us!)

1 cup grated cheddar cheese (optional)

1/2 cup sour cream (optional)

4 slices bacon, cooked until crisp, the crumbled (I don't usually do this. Real Bacon Bits have come in handy when I have wanted to add this touch)

In a large saucepan cook onions in melted butter until tender. Add sliced zucchini and chicken broth and bring to a boil. Simmer until tender (about 15 minutes). Add salt and pepper. Cool Slightly. Pour mixture into blender and puree it. Stir in half-and-half (or milk). Return to saucepan and reheat, but do not boil. Garnish with cheese, sour cream, and bacon bits.

*We only add a dollop of sour cream if any to individual soup--we don't want to ruin a low-fat and healthy dish by adding unnecessary fats.