Roasted Courgette (zucchini) soup

Yield: 4 servings
Time: About 1 hour, partially unattended

2 small heads of garlic
2 pounds zucchini, cut into 1-inch chunks
1 large yellow onion, cut into 1-inch chunks
2 tablespoons extra-virgin olive oil
Salt and black pepper
5 cups chicken or vegetable stock, or more as needed
One 5-ounce package Boursin Herb & Garlic Gournay Cheese

Can be made vegetarian by the use of vegetable stock. Tesco's Le Roule with garlic and herbs makes a good sub for pricier Boursin. WATCH YOUR VEG CLOSELY. i actually prefer to roast this at a much lower temperature so that nothing has a chance to burn. 325F (160 or so C) takes longer but you get a roastier, less likely to be burned result. Caveat Chef!

1. Heat the oven to 425°F. (Please see Tips below!) Separate the heads of garlic into cloves and peel each clove. Toss the garlic, zucchini, and onion with the olive oil and a little salt and pepper on a 13- by 18-inch baking sheet (or two smaller baking sheets). Roast, stirring every 15 minutes or so, until fully tender and golden brown, about 45 minutes.

2. Turn off the oven. Scrape the vegetables into a large pot and add the stock. Bring to a boil over high heat, then reduce the heat to medium and simmer for 5 minutes. Turn off the heat, add about half the Boursin, and purée with an immersion blender (adding a little more stock if the mixture is too thick). Taste and adjust the seasoning, then serve garnished with the remaining Boursin. (Store leftover soup in an airtight container in the refrigerator for up to a few days.)

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user SYNFONY.