Zucchini Soup

Winter is a great season for hot, thick soups and this soup - a recipe from a dear aunt - is so simple and so good it continues to be a favorite of ours. This particular aunt was not a very good cook except she made excellent soup.  Of course, I have altered her recipe to make it my own.  One of the changes that I made was to add herbed Bourson cheese.  Today one of my favorite bloggers (Go Gingham) had a recipe for herbed soft cheese which will be a great alternative to a store bought, additive-rich cheese.   Here is the link to the recipe http://tinyurl.com/m82fnew

And here is my recipe for zucchini soup for two (this recipe is easily increased to serve a multitude):

1 small onion, roughly chopped
2 tsp oil
2 medium zucchini, roughly chopped
1 15-oz can low-fat, low-sodium chicken broth
2-4 TBSP herbed cheese spread

Heat oil in a medium size saucepan.  Saute onion over medium heat until translucent, do not let the onion brown.  Add the chopped zucchini and the chicken broth.  Simmer over medium heat until the zucchini is soft.

Puree soup in a blender in small batches.  Return blended soup to the saucepan.  Add 2 TBSP of the herbed cheese spread and reheat until the cheese has melted.

Divide soup into two bowls and add 1 TBSP of the cheese into each dish.