Wow, was this soup good. Easy to make, and I liked the little chunks of zucchini in it. It could be lightened up by cutting the cream in half, I think.
What made this so good was the garlic bread that we made to go with it. I wanted more soup so I could have more bread to dip in it. I wanted to eat about eight more pieces of bread. I’ve been using Jana Valley butter (from New Zealand) for baking lately, and that’s all I had in the refrigerator so I used it to make the garlic butter. I’m not sure if that’s what made the garlic bread so good, or if it’s just because we haven’t had it lately.