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20 minute dinner recipes

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Herbed Zucchini Soup

http://www.eatingwell.com/recipes/herbed_zucchini_soup.html

From EatingWell:  August/September 2005, EatingWell for a Healthy Heart Cookbook (2008)

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.

4 servings, 1 1/4 cups each | Active Time: 15 minutes | Total Time: 20 minutes

Ingredients

Preparation

  1. 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.

Nutrition

Per serving : 115 Calories; 5 g Fat; 3 g Sat; 0 g Mono; 19 mg Cholesterol; 7 g Carbohydrates; 10 g Protein; 2 g Fiber; 448 mg Sodium; 452 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 1/2 vegetable, 1 medium-fat meat

Tips & Notes