Zucchini Basil Soup

1. 1

   In a large saucepan combine the onion, garlic, basil, thyme, and the butter and cook the mixture over moderately low heat, stirring, until the onion was softened.

2. 2

   Add the broth and the zucchini, bring the mixture to a boil, and stir in the rice.

3. 3

   Simmer the mixture, covered, stirring occasionally, for 30 minutes, or until the rice is tener and stire in the cream cheese.

4. 4

   In a blender or food processor puree the soup in batches, transferring it as it is pureed to a tureen, and season it with salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.