2 red potatoes, chopped
1 small onion, chopped
2 ribs celery, chopped
1 15-oz.can tomatoes, diced
1 zucchini, grated
1/4 cup butter
3 cups beef broth
1 clove garlic, minced
1/2 tsp. tarragon
1/2 tsp. marjoram
Salt and pepper to taste
2 Tbsp. cream sherry
1/2 cup light cream
Parsley sprigs for garnish
Croutons for garnish

In a large saucepan, saute vegetables in butter for several minutes. Add beef broth, garlic, tarragon, marjoram and salt and pepper to vegetables and simmer for 30 - 40 minutes over low heat until vegetables are tender but not mushy. Place mixture in a blender and puree. Return to saucepan; stir in sherry and cream and heat through. Garnish with parsley and croutons and serve.

The Skinny: Use fat free beef broth and fat free Half and Half in place of the cream.