I started making this soup when I had an abundance of Zucchini & the best part is there is no cream in it. My friends & family love it. I actually got this recipe from a Woman's Country magazine in the late 80s( Can't remember the name).
1Heat oil in a large heavy bottomed pot. Add in onions & saute until translucent, then add in garlic & saute a little longer( be careful not to burn the garlic). Then add in the chopped Zucchini & stir until its all coated with the oil. Slowly add in the chicken stock until it covers all the vegetables in the pot, add in salt & pepper, cover , bring it to a boil & simmer for at least 20 mins or until the Zucchini is soft. Then use your Immersion Blender & blend your soup until it is well blended & creamy.
At this point you can serve with a garnish of: Bacon Bits, Grated Cheese, Croutons, or anything your heart desires.
This soup can be served hot or cold & it freezes well.