1 T. olive oil

1 onion, chopped

2 large zucchini, about 750 grams, roughly chopped

4 C. chicken broth (or vegetable broth)

1/2 C. basil, fresh, chopped

8 pieces laughing cow cheese, original flavor, unwrapped

salt and pepper, to taste

 

Heat the oil and sauté the onions over low heat until soft (avoid browning).  Add remaining ingredients, except Laughing Cow cheese. Bring to boil over high heat, then reduce and simmer for about 20 minutes.  Remove from heat and add the cheese wedges. Puree until smooth (if you like you can leave it a bit chunky, although I like mine nice and smooth).  Salt & Pepper to taste. Garnish with whole basil leaves, chopped chives, and/or thin slices red bell pepper (capsicum).  If you want to freeze the soup, let it cool completely then freeze in a freezer bag or tupperware. When ready to eat, thaw and heat over a low flame until warm and bubbly (you can also microwave to reheat.