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.

EatingWell Test Kitchen


Recipe Summary

20 mins


Ingredient Checklist


Instructions Checklist
  • 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 Facts

110 calories; protein 9.9g 20% DV; carbohydrates 6.9g 2% DV; dietary fiber 1.5g 6% DV; sugars 4.2g; fat 5.1g 8% DV; saturated fat 3.2g 16% DV; cholesterol 15.2mg 5% DV; vitamin a iu 578.2IU 12% DV; vitamin c 31.2mg 52% DV; folate 46.3mcg 12% DV; calcium 182.4mg 18% DV; iron 0.9mg 5% DV; magnesium 33.4mg 12% DV; potassium 605.6mg 17% DV; sodium 757.2mg 30% DV; thiamin 0.1mg 8% DV.

Reviews (34)

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34 Ratings
  • 5 star values: 21
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
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 Read More
Rating: 5 stars
quick and easy....versatile recipe added low-fat yogart and parsley in stead of cheese and tarragon...have added to my meal plans... Read More
Rating: 5 stars
I was a little skeptical about making soup without sauteeing onion and other vegetables first but just throwing chopped zucchini into broth made a quick nourishing soup. I used a mixture of dried dill and tarragon. Adding some fresh herbs just before pureeing would be better I think. Once I adjusted the seasoning this was quite good. I used a little sharp cheddar then added chopped green onion and a small dollop of light sour cream to my bowl. Read More
Rating: 5 stars
I double this recipe and add a very small fingerling potato and puree the whole mix. I use a tiny bit of cheddar cheese and sometimes add a tablespoon or two of fat-free half & half. EXCELLENT. My husband loves it and my toddler loves it too. Read More
Rating: 5 stars
soo good! I added some garlic will try this with the yogurt I was thinking about doing that but decided to try the original recipe first. Read More
Rating: 5 stars
I absolutely love this soup with vegetable broth low-fat cheese and lots of dill. (I usually add two times as much dill as the recipe calls for.) It's so fast easy tasty and healthy! I will also do as others have suggested here and try it with yogurt instead of cheese. That sounds lovely. Read More
Rating: 5 stars
Easy and delicious Wanted a healthy veggie soup and found this at the top of the Google search I did. The texture is so smooth you'll swear the recipe contains lots of high-fat calorie laden ingredients but it doesn't! One of the best soups I've ever made. My hubbie loved my addition of crispy prosciutto as a topper. The other sub I made was to use chicken broth. Pros: quick easy flavorful and able to be adapted Read More
Rating: 5 stars
This soup was awesome! I didn't have any vegetable broth so I used low sodium condensed mushroom soup(1/2 cup mixed with 2 1/2 cups of water). I also substituted fresh parmesan cheese for cheddar cheese which is lower in calories and sodium. Delicious! Read More
Rating: 4 stars
Easy to make.. I added some peas and thyme to the recipe. Home made broth is essential Read More