2garlic clovespeeled and minced (or 1 Tbsp freeze-dried garlic)
2cupschicken or vegetable broth
salt and pepperto taste
1cupfresh basilloosely chopped
1/4cupheavy whipping cream
3TbspsGarlic and Fine Herbs Boursin cheese(or preferred flavour cream cheese)
Instructions
Add all the ingredients except basil, cream and cheese into a large sauce pan over medium high heat. Bring to a simmer, then reduce heat to medium-low, cover the pot and cook for 20-25 minutes, or until zucchini are fully cooked and very tender. Add basil and cook for another 5 minutes.
Remove the soup from heat, and blend until smooth either with an immersion blender in the pot, or by transferring to a blender in batches. Return the blended soup to the pot and place over low heat, stirring in the cream and cheese until the cheese has fully melted into the soup. Serve immediately.