Creamy Zucchini Cheese Soup

I've been wanting to make this soup for a long time since I have a ton of zucchini I am still dealing with. This soup tasted really good. It wasn't as creamy as I expected. It was more like a chowder type soup.

Zucchini Cheese Soup

                                                                    

Cinnamon Girl

olive oil, for sauteing
1 large yellow onion, diced - I didn't have this
1 large carrot, diced
1 stalk celery, diced - I didn't have this
4 cloves garlic, minced
1 teaspoon dried thyme or basil
sea salt and fresh black pepper
2 large zucchini - Plus 1 summer squash
3 cups vegetable broth -Chicken broth
3/4 cup Parmesan cheese, grated or 1 cup Cheddar, Swiss or Pepper jack, shredded
1/2 cup half & half or heavy cream, optional - I used some milk and butter

1. In a large sauce pan heat a few tablespoons olive oil over medium-low heat. Add onion, carrot and celery, saute until tender 5-10 minutes, stirring often. Add garlic, saute until fragrant, add thyme and season well with salt and pepper.

2. Meanwhile peel and dice 1 and 1/2 of the zucchini (about 5 cups), shred the remaining half on the large holes of a box grater (about 1 and 1/2 cups shredded) and set aside. Add diced zucchini to the pan and toss well, cook 2 to 3 minutes, add broth, bring to a simmer for 15 minutes.

3. Turn off heat, puree soup using an immersion blender or carefully transfer to a stand blender. Hold a dish towel over the lid before turning on so the steam doesn't blow the top off and splash hot soup everywhere! Puree in batches until smooth.

4. Add pureed soup back to pan along with the shredded zucchini, cheese and half & half. Bring to a simmer 5-10 minutes, stirring occasionally.