Cream of Golden Zucchini & Roasted Garlic Soup
|Category:||Soups and Salads|
2 large onions, cut into 1/2-inch dice
|Preparation - Directions:||
In a heavy-bottomed soup pot, sauté the onions in the butter over medium heat until they begin to brown. Add zucchini slices, roasted garlic and stock. Simmer until slices are completely soft, about 25 minutes. Allow mixture to cool slightly, then puree in a blender. Put pureed soup back into pot and add the half-and-half or milk. Season to taste with salt and pepper. Add corn to soup and heat but do not let it boil. Serve hot with fresh tomatoes and basil on top of each bowl. Serves 4 to 6.