Yesterday's caramel cupcakes brought me close to my sugar max. So I decided to take a break from the sweets and post a savory recipe. This recipe is perfect for a quick, weeknight meal. It's hearty, with just the right amount of heat. You won't have leftovers with this soup!
Ingredients:
1 small onion, chopped
1 jalapeno, diced
2-3 cloves of garlic, diced
4 small to medium zucchinis (I used yellow, but any variety would work), chopped
2 teaspoons thyme (fresh or dried)
3 cups vegetable or chicken broth
1 tablespoon Worcestershire sauce
3 wedges of Laughing Cow cheese
2 tablespoons of vegetable oil
Directions:
Place oil in a stock pot and heat over medium-low heat. Saute the onion, jalapeno, garlic and thyme in the oil until the onions are translucent, 3-4 minutes.
Add the zucchinis and saute for another 3-4 minutes. Add the stock and Worcestershire sauce and bring the contents to a boil. Simmer until the zucchinis are tender. Remove from heat and add the cheese wedges. The cheese won't break down and incorporate until you blend the soup, so don't worry if it looks less than appetizing at this step.
In small batches, blend the soup in a blender until smooth. Since you're working with a warm liquid, it's really important to do small batches. The first time I made this, I was impatient, did big a big batch, and ended up with soup all over my kitchen!
Serve and enjoy! Makes 4 servings.
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