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This is a simple, mild soup that would benefit from either some garlic croutons or some grated Parmigiano Reggiano cheese over the top. If you’re going through the effort, make a big batch and freeze some. You’ll be happy you did come mid-winter. For now, enjoy it at room temperature!

Quick Zucchini Soup
Serves 8

1 tablespoon extra virgin olive oil
1 large onion, diced
3 cloves garlic, chopped
8 cups zucchini, roughly chopped
6 cups stock, chicken or vegetable
1 tablespoon fresh thyme, minced
1 cup half and half, optional
salt and pepper, to taste

Heat olive oil in a large stock pot over medium high heat, then add onion and cook until slightly softened, about 3 minutes. Add garlic and zucchini and cook for an additional 5 minutes, stirring occasionally. Add stock and thyme, cover, and bring to a boil. Reduce to simmer and cook until vegetables are all softened, about 20 minutes. Remove from heat and puree using a stick blender or in batches in a traditional blender. Add half and half, if using, then salt and pepper to taste. Notes: For an alternative, grate zucchini and onion on a box grater before cooking and do not puree at the end. Can be served with garlic croutons on top or sprinkled with Parmigiano Reggiano cheese.