2.5poundszucchini, unpeeled, cut lengthwise and then sliced
½ cupfresh basil leaves
2 ½ouncessoft goat cheese, broken into several pieces
Additional herbs or flavored oil for garnish
Heat a large pot or Dutch oven over medium heat. Add the oil and swirl to cover the pan. Add the onions and soften about 5 - 6 minutes, stirring frequently. Add the garlic, salt and pepper and cook about 1 minute.
Add the zucchini and the broth. Adjust the heat so the soup reaches a soft boil, cover and continue 10 minutes.
Remove the pot from the heat. Add the basil and the goat cheese. Using an immersion blender, puree the soup until smooth but thick. Taste and adjust salt and pepper. Garnish with thyme, additional basil or the herb of your choice. If you have some, drizzle little chili pepper oil on each serving.
No worries if you don't have an immersion blender - though I'd sure hate to be without mine. You can also puree the soup in a traditional blender. Do it in batches, and be very careful transferring hot liquids.