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