Ingredients
1 cup chopped onion1 cup thinly sliced celery1 garlic clove, minced1/4 cup chopped green pepper1 tablespoon canola oil2 pounds zucchini, chopped2 medium tomatoes, chopped3 cups chicken or vegetable broth1/2 teaspoon dried basil1/4 teaspoon dried thyme1 cup half-and-half cream or milk
Preparation
In a large saucepan, saute onion, celery, garlic and green pepper in oil until tender. Add zucchini, tomatoes, broth, basil and thyme; bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until the vegetables are tender. Stir in cream; heat through. Serve hot or cold.
