Herbed Zucchini Soup

5 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 vegetable 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

  • Per serving: 105 calories; 4 g fat(3 g sat); 2 g fiber; 9 g carbohydrates; 9 g protein; 45 mcg folate; 12 mg cholesterol; 5 g sugars; g added sugars; 485 IU vitamin A; 30 mg vitamin C; 223 mg calcium; 1 mg iron; 793 mg sodium; 472 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1 1/2 vegetable, 1 medium-fat meat | 1/2 Carbohydrate Serving

Reviews 5

July 19, 2015
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By: bubblesn.caviar
Cheese did not incorporate what did I do wrong? cheese was all stringy and sank to bottom of bowl Pros: very easy Cons: will see when it cools
August 29, 2013
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By: haffastrider
Super easy and satisfying! This is a lovely soup, one that I've made over and over. I make it with whatever veg I have in the fridge and have used different cheeses as well. I prefer it with the dill, and I use a LOT more than called for, but that's the only change I've made. Family loves it. Pros: Quick, easy, delicious, feels like you're cheating. Cons: None
February 16, 2013
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By: EatingWell User
Easy on the Tarragon I used dried tarragon and it was a bit overpowering. Would reduce qty. or try dill next time. Pros: Really easy and quick for a non-cook Cons: NULL
August 04, 2012
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By: EatingWell User
Easy to make and very tasty Loved it! It's really easy to make and tastes great - and is freezable, too. I make it every now and again, it's a perfect choice for lunch. Pros: Quick preparation Cons: NULL
April 11, 2012
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By: EatingWell User
Delicious, better than it sounds! I used frash tarragon instead of dill. The only adjustments I made were to add minced garlic, and I used 2 zucchini and 1 squash. I was surprised at how much flavor this had. I'm eating it now for lunch and it's so delicious with whole wheat pita bread dipped in it. I think next time I'll use fresh dill for a change, and I'll add fresh diced tomatoes and about a 1/2 cup of corn. I think it needs a little more texture. The flavor is really quite good, though! Pros: very quick preparation Cons: Needed garlic and perhaps more chunks