It was just me for dinner, and I was in the mood for soup. Tomato soup. I had zucchini in the refrigerator so I picked this soup, a favorite of mine that I’ve made before. I lightened up the soup quite a bit by subbing in olive oil for half the butter, and using 3/4 cup of 1% milk plus a quarter cup of cream – instead of a full cup of cream. I don’t think I could tell the difference, and next time I’ll probably use all olive oil and all milk. Of course, then I balanced out the lightening up with garlic bread.