Southwest Zucchini Tomato Soup

While you may not taste the zucchini in this wonderful soup, that could be a good point for those tired of eating zucchini this and zucchini that. Just don’t tell them it is made with zucchini.
 
INGREDIENTS
1   tablespoon olive oil
1   medium white onion, chopped
3   cloves garlic, minced
½  teaspoon each dried oregano, basil, thyme
2   cups low sodium chicken broth
2   cups diced zucchini
1   can (15 ounces) diced tomatoes or two cups chopped fresh
2   ancho or anaheim chilies, chopped
¼  teaspoon red pepper flakes (optional) or more to taste
1   tablespoon dried cilantro
½  cup sour cream
½   cup shredded Mexican cheese

METHOD

Heat the olive oil in a large sauce pan over medium, heat and add the chopped onion. Cook the onion for 4 to 5 minutes until it becomes transparent and add the garlic. Cook this for 1 minute and add the spices, broth, zucchini, tomatoes, chilies, red pepper flakes and dried cilantro.

Bring to a boil, lower the heat to a simmer, cover and cook for 10 to 12 minutes or until the vegetables are soft. Working in batches if necessary, add to a food processor or blender and process to a rough puree. Mix in the sour cream and place in 6 to 8 individual soup dishes. Sprinkle with a bit of the shredded cheese and serve.