Zucchini Soup


1 C. chopped onion                        

2 medium tomatoes, chopped

1 C. thinly sliced celery                  

3 C. chicken broth

1 garlic clove, minced                    

˝ tsp. dried basil

1/4 C. chopped green pepper       

1/4 tsp.  dried thyme

1 T. vegetable oil                             

1 C half-and-half or milk

2 LB zucchini, chopped



In large saucepan, sauté onion, celery, garlic and green pepper in oil until tender. 

Add zucchini, tomatoes, broth, basil, and thyme;  bring to a coil.  Reduce heat; simmer, uncovered for 20-30 minutes or until the vegetables are tender.  Stir in cream, heat through.   (Yield 2 quarts)