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| 4 | Cups | Chicken Broth | | 5 | | Zucchini, sliced | | 2 | | Carrots, peeled and grated | | 1 | | Medium Onion, diced | | 8 | oz. | Cream Cheese, cubed | | | | Salt and Pepper to taste | | | | Shredded zucchini & caramelized onions (to garnish |
| directions | | In a large saucepan or stockpot, cook zucchini, carrots and onions in chicken broth about 20 minutes or until vegetables are tender. Transfer in small batches to blender or food processor. Blend well. Add cream cheese, a little at a time, and continue blending until cream cheese is melted. Adjust seasonings and serve hot or cold garnished with shredded zucchini and caramelized onions. This soup freezes beautifully! Add cooked diced chicken for a hearty soup. To caramelize onions, slowly saute 1 thinly sliced yellow onion in 3 Tbsp butter over medium heat until golden, stirring often. |
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