Rating: 4 stars
16 Ratings
  • 5 star values: 6
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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.


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

1 1/4 cups
110 calories; protein 9.9g; carbohydrates 6.9g; dietary fiber 1.5g; sugars 4.2g; fat 5.1g; saturated fat 3.2g; cholesterol 15.2mg; vitamin a iu 578.2IU; vitamin c 31.2mg; folate 46.3mcg; calcium 182.4mg; iron 0.9mg; magnesium 33.4mg; potassium 605.6mg; sodium 757.2mg; thiamin 0.1mg.

1 1/2 vegetable, 1 medium-fat meat