Cream of Zucchini and Carrot Soup

4 cups of vegetable broth
4 medium-sized zucchini, sliced
2 carrots, sliced
1 onion, chopped
8 ounces of cream cheese, at room temperature
Salt to taste
Freshly ground black pepper to taste

Pour the vegetable broth into a large saucepan.

Add the zucchini, the carrots, and the onion. Bring the broth and the vegetables to a boil, lower the heat, cover, and simmer for 20 minutes, until the carrots are tender.

Strain the vegetables, reserving the broth.

Puree the vegetables in a blender with the cream cream cheese and 1/2 cup of the broth.

Be careful not to splatter the hot vegetables.

Stir the puree back into the broth.

Add the salt and pepper to taste.

Heat through and serve.