Herbed Zucchini Soup


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


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, 7-10 minutes.

Puree in a blender, 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.

Servings: 4
Time:20 Minutes Preparation Time

Source: http://www.Lifescript.com

By LRP from LWL, MA


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