Creamy Zucchini Soup With Mixed Herbs

• 1 tablespoon olive oil, divided
• 1 1/2 cups chopped onion
• 2 garlic cloves, minced
• 9 cups (1-inch) sliced zucchini (about 2 1/2 pounds)
• 5 cups fat-free, less-sodium chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 16 (1/4-inch-thick) slices French bread baguette (about 4 ounces)
• Cooking spray
• 1 garlic clove, halved
• 3/4 cup fresh flat-leaf parsley leaves
• 3 tablespoons fresh tarragon leaves
• 3 tablespoons chopped fresh chives
• 1 teaspoon fresh lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

1. Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Add onion and minced garlic; saute 5 minutes or until tender. Add zucchini, broth, 1/2 teaspoon salt, and 1/2 teaspoon pepper; bring to a boil. Reduce heat, and simmer 25 minutes or until zucchini is very tender. Let stand 5 minutes.
2. Place half of the zucchini mixture in a blender; cover tightly, and process until smooth. Pour pureed zucchini mixture into a large bowl. Repeat procedure with remaining zucchini mixture. Place pureed zucchini mixture in pan. Cook over low heat 5 minutes or until thoroughly heated. Keep warm.
3. Preheat oven to 400u0b0.
4. Place bread slices in a single layer on a baking sheet. Coat bread with cooking spray. Bake at 400u0b0 for 5 minutes or until toasted. Rub bread with cut sides of garlic clove.
5. Place parsley, tarragon, and chives in a small bowl. Combine 1 1/2 teaspoons oil, juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Pour over parsley mixture; toss well.
6. Spoon 1 cup soup into each of 8 bowls. Divide parsley mixture evenly over toasted bread slices. Top each serving with 2 bread slices. Serve immediately.

olive oil, onion, garlic, zucchini, chicken broth, salt, freshly ground black pepper, bread, cooking spray, garlic, parsley, tarragon, fresh chives, lemon juice, salt, black pepper

Taken from www.myrecipes.com/recipe/creamy-zucchini-soup-with-mixed-herbs (may not work)