Roasted Zucchini and Cheddar Soup
3 medium zucchini (about 1 1/2 pounds)
1 TBS olive oil for seasoning zucchini
Salt and pepper
2 cloves garlic, chopped
1/2 cup chopped onion
2 TBS olive oil
1 potato, cubed (about 1 heaping cup full)
Zucchini chunks (from above)
48 ounces chicken broth, plus 8-16 ounces of chicken broth
Salt and pepper
1 cup shredded cheddar cheese
1/4 cup heavy cream or half and half
Preheat your oven to 400 degrees, slice the tops of your zucchini off then cut them down the middle lengthwise. Drizzle them with a bit of olive oil and massage it around to cover the surface areas of the zucchini's. Season them with salt and pepper and roast for about 30 minutes or until fork tender.
Remove zucchini from the oven, cut them into 1 inch chunks and set them aside. In a good sized pot, saute your garlic and onion in 2 TBS olive oil for 4 minutes over medium heat, stirring often to avoid burning the garlic. Add in your potatoes and roasted zucchini, stir around for 1 minute then add in 48 ounces of chicken stock. Bring to a boil, reduce to a simmer and simmer for 20-25 minutes or until potatoes are cooked through. Remove from heat and allow it to cool a bit. Transfer soup to a blender and puree (be careful if it is hot - the hotter the soup at this stage the more likely the energy from the heat will burst open the top part of your blender when you pulse it). Rinse out your pot, then return the soup to it. Depending on how thick your soup is and how thick you want it add anywhere between 8-16 ounces of chicken broth to it. Season with salt and pepper as well as a few dashes of Tabasco. Add in the shredded cheese and warm the soup over medium heat until it melts into the soup. Add in your cream, give it a good stir and serve.
Colleen's Notes: Depending on how starchy your potato was as well as just how long you simmered the soup and the heat of your stove will dictate how thick or thin the outcome of your soup will be. Every time I make this soup, it changes a bit, but I find adding the additional stock towards the end gets me the results I seek every time. I like the addition of a little cream - however because of the potato, you may find you don't need it. If you're not counting calories, I say go for it! If you do add the cream - never bring the soup to the boiling point again - just heat it through.