Herbed Zucchini Soup

33 Reviews
From the EatingWell Kitchen

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 4 servings

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  • 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

Preparation

  • Active

  • Ready In

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

Nutrition information

  • Serving size: 1 1/4 cups
  • Per serving: 110 calories; 5 g fat(3 g sat); 2 g fiber; 7 g carbohydrates; 10 g protein; 46 mcg folate; 15 mg cholesterol; 4 g sugars; 0 g added sugars; 578 IU vitamin A; 31 mg vitamin C; 182 mg calcium; 1 mg iron; 757 mg sodium; 606 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 1/2 vegetable, 1 medium-fat meat

Reviews 33

May 06, 2015
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By: EatingWell User
what herbs? yuk. had to add kitchen bouquet, dill, cheddar cheese, parmesan, thyme, marscapone, and it still is not great. palatable but what do you expect with chicken broth and nothing else really. yuk. Pros: none Cons: lots, no flavor
January 24, 2014
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By: EatingWell User
Delicious taste of summer I make this soup often, in fact I crave it:) Pros: It's light but satisfying Cons: Recipe doesn't call for enough tarragon or dill
November 20, 2013
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By: EatingWell User
I hate Zucchini but I LOVE this soup I did not have a blender, so I just ate it as is. I think it is better when it is not blended because the zucchini adds texture. Yum-o! Pros: Butter Favor, tasty, easy to make Cons: a little salty
September 30, 2013
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By: EatingWell User
Not Bland tatse I saw the comment the soup is bland, So I added garlic 1/2t since I love garlic and 1/8t of sage while the zucchini was cooking to tender. I substitute reduce fat cheddar cheese with a white cheese, shredded reduce fat Parmesan, since that was the only cheese in my frig. IT WAS AMAZING!!! The cheese, garlic, and zucchini mixed so well. Next time I am gonna add 1/2t of onion. Hope this is helpful. Pros: Easy, Fast, Tasty, Easy to substitute ingredients. Cons: Cleaning the blender!!
September 08, 2013
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By: EatingWell User
This soup was lovely. I added mixed herbs and parsley instead as I don't like tarragon or dill and didn't want to ruin it by adding them. I found I didn't need to add pepper as I found it quite peppery as it was. But full of flavour, will definitely be making this over over again.
July 24, 2013
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By: EatingWell User
This is a keeper! I used two large Italian zuccini's and tarragon and it turned out great. My 2 year old daughter liked it too which is a bonus! This one is definitely a keeper! Pros: Easy and quick to make
July 21, 2013
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By: EatingWell User
Surprisingly good! I don't even like zucchini and I loved this soup! I used veggie broth instead of chicken and used both tarragon and dill. Immersion blender worked great, and added a little dollop of plain yogurt on top.. perfect! Pros: Easy
July 09, 2013
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By: EatingWell User
Easy and tasty! This soup was very easy to make! I used tarragon and needed 4 zucchinis. It has a very creamy texture and seems like there is cream or milk in it! Pros: Easy to Make
March 30, 2013
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By: mem70
Nice & easy I substituted Parmesan cheese for the cheddar. I like the saltiness of the Parmesan and think it works well with the soup. Pros: Fairly easy and inexpensive. Would make a great starter for a dinner party Cons: A little thin and not very filling as a main course