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 (3 ounces) shredded reduced-fat cheddar cheese
- 1/4 teaspoon salt
- 1/4 teaspoon 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 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.
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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
115 calories; 5g total fat; 3g total saturated fat; 19mg cholesterol; 450mg sodium; 7g carbohydrates; 2g fiber; 10g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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