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Herbed Zucchini Soup
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: EatingWell.com
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1. Ingredients
- 3 cups reduced-sodium chicken broth
- 1 1/2 pounds zucchini, cut into 1-inch pieces
- 1 tablespoon chopped fresh tarragon or dill
- 3/4 cup shredded reduced-fat Cheddar cheese
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Nutrition Info
Per Serving
- Calories: 84 kcal
- Carbohydrates: 6 g
- Dietary Fiber: 2 g
- Fat: 2 g
- Protein: 9 g
- Sugars: 3 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- 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.
Yield: 4 servings
3. Still Hungry?
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.
Notes:
Tip
Hot liquids can splatter out of a blender when it's turned on. To avoid this, remove the center piece of the lid. Loosely cover the hole with a folded kitchen towel and turn the blender on. Better airflow will keep the contents from spewing all over the kitchen.
To make ahead
Cover and refrigerate for up to 3 days. Serve chilled or reheat.
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Great Soup!!!
Kathryn H - July 11, 2009 11:27:08 PM PSTI have so many zucchinis from one plant. I saw this recipe , so I tried it. It was GREAT!!!!! I added some cayenne pepper, to spice it up some. and I used dill.My husband loved it.
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we call is Herb Zoup!
G. W - August 6, 2007 11:03:04 AM PSTWe had this for dinner last night. We loved it! It is so easy to make with ingredients that are staples in my kitchen. It\'s super simple to make and will be a regular during zucchini season.
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