Directions

• Step 1

  Heat olive oil in a large heavy stockpot over medium heat. Add the onion and shallots and cook until tender, about 10 minutes.

• Step 2

  Add the stock, broccoli, zucchini and dried thyme.

• Step 3

  Bring to a boil, reduce heat to low and simmer for 15 minutes or until vegetables are soft.

• Step 4

  Stir in Silk.

• Step 5

  In 2-3 separate batches, puree the soup in a blender or food processor until smooth and creamy.

• Step 6

  Return pureed soup to the pot and reheat.

• Step 7

  To serve, ladle into warm bowls and top with basil and Parmesan cheese, if desired.