Cooking Directions

• Stir the sour cream, 1 teaspoon of the basil and 1 teaspoon of the oregano in a small bowl. Cover and refrigerate.
• Heat the oil in a 4-quart saucepan over medium heat. Add the onion and garlic and cook until they're tender. Add the zucchini and black pepper. Cook for 5 minutes or until the zucchini is tender.
• Add the broth, remaining basil and remaining oregano. Heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
• Place one third of the zucchini mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a large bowl. Repeat the blending process twice more with the remaining zucchini mixture. Return all of the puréed mixture to the saucepan. Cook over medium heat for 5 minutes or until hot.
• Divide the soup among 6 serving bowls and top with about 1 tablespoon of the sour cream mixture, using a spoon to swirl the cream in a decorative pattern on the soup surface.

Ingredients

• 0.5 cup sour cream
• 4 teaspoons chopped fresh basil leaves
• 4 teaspoons chopped fresh oregano leaves
• 2 tablespoons olive oil
• 1 large onion, finely chopped (about 1 cup)
• 1 clove garlic, minced
• 4 medium zucchini, thinly sliced (about 6 cups)
• 0.25 teaspoon ground black pepper
• 3 cups Swanson® Vegetable Broth