1tablespoonchopped thyme leavesor 0.5 teaspoon dried - or herbs of your choice, plus more to garnish
1teaspoonsea saltor more to taste
.25teaspoonground black pepper
.75cupheavy creammore or less to achieve desired consistency
Instructions
Heat oil in a Dutch oven or large pot over medium heat. Add the onion and cook until softened, about 4 to 5 minutes. Stir in the minced garlic and cook for one additional minute.
Add the chopped zucchini and stock. Increase heat and bring to a boil. Reduce heat, cover and and simmer for 15 to 20 minutes, until vegetables are tender.
Stir in the thyme leaves, salt and pepper. Puree with an immersion blender until smooth. You can also puree in in two batches in a high-speed blender.
Stir in the cream and heat just until heated through. Adjust seasoning as needed.
Ladle soup into bowls and garnish with a drizzle of cream or olive oil and fresh herbs.
Notes
Zucchini soup with coconut milk is the closest to using cream (the kind in a can, not the refrigerator section), you will however have a coconut taste that may or may not trigger a reaction in your family members.
Unsweetened Cashewmilk and Oatmilk are other good options that are thicker than almond or rice milks.
Store in an airtight container in the refrigerator for up to 4 days. Serve chilled or carefully reheat in the microwave or on the stove just until heated. Do not bring to a boil once the cream has been added.If you know that you will not be serving all of your soup at once, do not add the cream to the soup until ready to serve. Reheat the soup and then stir in the cream just before serving.