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Herbed Zucchini Soup

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  20 Minutes
  4 servings, 1 1/4 cups each
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.

Make Ahead Tip: Cover and refrigerate for up to 3 days. Serve chilled or reheat.
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

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.
Herbed Zucchini Soup Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Creamy Comfort Soups
 Summer Squash Sides
Nutrition Facts per Serving
Yield:   4 servings, 1 1/4 cups each
Calories: 115
Fat. Total: 5g
Protein: 10g
Carbohydrates, Total: 7g
Fat, Saturated: 3g
Fiber: 2g
Cholesterol: 19mg
Sodium: 450mg
% Cal. from Fat: 39%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Antonio, CA Reviewed: 03/11/2013
So good, and so easy to make
I had no fresh tarragon or dill weed so I used dried tarragon instead. This recipe was so simple that I did not expect it to turn out this good. Out of curiosity I made a second batch using ricotta cheese instead of cheddar and, in my opinion, it was even better. My immersion hand blender made the work even easier—purée everything in the same pot.
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