My friend Kelly shared this great recipe. I tweaked it a bit to fit our tastes and it is absolutely delicious. I use home-grown zucchini, onion, pepper, garlic and herbs to use up some of our garden bounty. It's so easy, but the finished product could pass for gourmet restaurant fare.
Zucchini Soup

Put a couple of tablespoons of olive oil in a large stockpot. Coarsely chop several large zucchini (I use giants I find hidden in the garden), 2 large onions, a sweet red bell pepper, and a couple of cloves of garlic. Add them to the pot. Toss in a handful of baby carrots. Saute everything for a few minutes, until the onion starts to turn translucent.

Remove any tough stems from a handful of herbs and toss them in. I use a big batch of sweet basil, English thyme, and rosemary. The house smells so good!

Add 3 cups of chicken broth and simmer until everything is soft. Remove from heat and add 4 ounces of cream cheese. Add salt and pepper to taste. I love to use fresh ground pepper.

Puree in a blender until completely smooth. I have an ancient hand-held blender stick gadget, so I puree it right in the pot so I don't have to wash the blender.

Garnish with a sprig of rosemary. Super simple and delish!