Instructions: In a large soup pot, heat the oil over medium-low heat. Add the zucchini and onion; cover and cook for 20 minutes, stirring occasionally.

Add the broth, oregano, salt, and pepper; cover and cook for 30 minutes.

In a small bowl, whisk together the cornstarch and water until smooth and thoroughly combined; slowly stir into the soup. Increase the heat to medium-high and continue to stir until the soup thickens.

Reduce the heat to low and slowly stir in the cream. Simmer for 5 minutes; do not allow to boil. Serve immediately.

This recipe yields 4 to 6 servings.

Comments: If you want a totally smooth zucchini soup, after Step 2, process the soup in a food processor or blender, then pour it back into the pot and continue with Step 3.

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