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  • Herbed Zucchini Soup

    1 vote
    Herbed Zucchini Soup
    Prep time:
    Cook time:
    Servings: 4
    by Wendy Saxena-Smith
    139 recipes
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    This is one of the few soups that make the cut in summer. Serve it chilled to take the edge off a hot August night.

    Ingredients

    • 3 cups reduced-sodium chicken broth
    • 1 1/2 pounds zucchini, (about 3 medium), cut into 1-inch pieces
    • 1 tablespoon chopped fresh tarragon, or dill or 1 teaspoon dried
    • 3/4 cup shredded reduced-fat Cheddar cheese, (3 ounces)
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground pepper

    Directions

    1. Place broth, zucchini and tarragon (or dill) in a medium saucepan; bring to a boil over high heat. Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7 to 10 minutes. Puree in a blender (see Tip), in batches if necessary, until smooth. Return the soup to the pan and heat over medium-high, slowly stirring in cheese until it is incorporated. Remove from heat and season with salt and pepper. Serve hot or chilled.

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