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Herbed Zucchini Soup

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

Your rating: None Average: 4 (133 votes)

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.



READER'S COMMENT:
"This soup was very bland. Followed the recipe as written not looking forward to eating it over the next few days since I don't want to waste food. "
Herbed Zucchini Soup Recipe

32 Reviews for Herbed Zucchini Soup

07/21/2013
Anonymous
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!

Easy
Comments
07/09/2013
Anonymous
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!

Easy to Make
Comments
03/30/2013
Nice & easy

I substituted Parmesan cheese for the cheddar. I like the saltiness of the Parmesan and think it works well with the soup.

Fairly easy and inexpensive. Would make a great starter for a dinner party
Comments
03/06/2013
Anonymous
Love this!

The soup tastes great and is almost a little spicy. I was apprehensive to try this at first but I thought it was great! My mother loved it when I gave her a taste

Taste is great, has a kick to it, very tasty
Comments
11/18/2012
Anonymous
Super easy and delicious!

I usually use fresh basil and it's excellent! Much easier to use a stick blender rather than a standard blender or food processor. I also like to leave some small chunks for texture.

Easy, quick, healthy
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