Dana Rene Bowler / Star staff Jessica Fox of Camarillo, known to friends as the "soup queen," displays a pot of Zucchini Soup, one of many she enjoys making.

Name: Jessica Fox.

City: Camarillo.

Specialty: Soups.

Secret: Super quality ingredients.

Soup for the soul: Jessica Fox has about 20 soups that she can prepare at a glance, so it's no wonder she is known as the "soup queen."

Interestingly, when she taught her grandson Aaron to prepare vegetable soup, the article was later included in the popular book "Chicken Soup for the Soul."

"Aaron told me all the vegetables he didn't like, especially tomatoes, because he didn't want to put tomatoes in the soup," Fox recalled. "I talked him into using tomatoes and when you puree the soup you can't tell what it is. It's a great way for Aaron to have vegetables, even those he didn't think he liked, because he ended up liking tomatoes."

Creative outlet: Fox generally keeps a tight watch on her diet, preparing most of her meals at home.

She likes to stop by Gelson's or the farmers market for inspiration, then chooses the freshest ingredients for her daily meals.

Her Zucchini Soup not only is fat-free, but it's also light, high in fiber and low in sodium and it looks like a cream soup. It can be consumed either hot or cold, and with a little cream the flavors become even richer.

The soup is pureed, which provides a creamy, smooth texture, and it is both simple to make and inexpensive. For luncheons it can be served as an easy first course, and its freshness "just hits the spot," Fox said.

"I love the creative process that cooking allows me," she added. "It's my true creative outlet."

Finest moments: Fox is retired after 40 years in the banking industry and enjoys the freedom that retirement allows.

She does some consulting work on occasion but has discovered that her finest moments come from her creative efforts in the kitchen.

One of her best is a pork tenderloin with a bourbon marinade that includes garlic, Dijon mustard, Worcestershire sauce, soy sauce and brown sugar.

When her friend recently joined her for breakfast, Fox decorated the table with fresh flowers and served English poached eggs, applewood-smoked bacon, fresh strawberries and yogurt, toasted bagels, and coffee with fresh cream.

"People don't make that for themselves, and it was fun to do that for her," Fox said.

Zucchini Soup

2 medium yellow onions, finely diced

2 tablespoons canola oil

6-8 medium to large or 12 small zucchinis, finely diced (same size as onions)

1 can of low-sodium chicken stock (49.5-ounces)

6-8 sprigs of fresh thyme

1 small to medium bay leaf

Salt and finely ground white pepper, to taste

Cream, to taste (optional)

In a heavy-bottomed pot, saute onions in canola oil until opaque.

Add zucchini to the oil and onion mixture and put the lid on the pot. (Sweating the zucchini a little bit over medium heat brings out the flavor.)

Use enough chicken stock to just cover the zucchini and onions — about 5 cups. Toss in thyme sprigs, then add the bay leaf, salt and pepper.

Simmer the soup for about 45 minutes; while it is simmering, taste it. Add more salt or pepper if needed.

Remove from heat, take off the lid and let it cool.

Remove bay leaf and any woody remnants of the sprigs of thyme.

Transfer the liquid and vegetables in batches from the pot and puree in a blender, then pour it into another pot. Taste again and adjust seasonings if desired.

After the soup is completely blended, you can add a little cream to taste, if desired.

Can store up to three days in a refrigerator, or it can be frozen.

— To nominate an amateur chef to be a Cook du Jour, e-mail jprice@VenturaCountyStar.com.