Herbed Zucchini Soup Recipe
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
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 361g | |
| Recipe makes 4 servings | |
| Calories 125 | |
| Calories from Fat 66 | 53% |
| Total Fat 7.53g | 9% |
| Saturated Fat 4.6g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 574mg | 24% |
| Potassium 601mg | 17% |
| Total Carbs 6.71g | 2% |
| Dietary Fiber 2.6g | 9% |
| Sugars 2.91g | 2% |
| Protein 9.12g | 15% |
