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Herbed Zucchini Soup

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

Your rating: None Average: 4 (142 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

33 Reviews for Herbed Zucchini Soup

08/08/2010

I was a little nervous to make this soup cause I'm not a huge fan of zucchini and the green color of it makes it look like it wouldn't be great, but I love soup and this seemed easy enough to make so I tried it out tonight. It is actually quite tasty. I would like it with more cheese, which I know adds fat and calories but I think more cheese would make it even better! :)

Comments
08/04/2010
Anonymous

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.

Comments
06/09/2010
Anonymous

Very good soup. I served it warm and dipped 1/2 of a whole wheat pita bread in. Will make again!

Comments
06/07/2010
Anonymous

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.

Comments
05/26/2010
Anonymous

Very good soup. I did as another reviewer suggested and I used non-fat plain yogurt in place of the cheese and the taste was great (thanks for the tip!). I used dill instead of tarragon and have only tried it hot (not chilled). I will be making this on a regular basis.

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