Rating: 3.6 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 2
  • 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 test

20 mins

Nutrition Profile:



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

105 calories; protein 8.7g; carbohydrates 8.9g; dietary fiber 2.3g; sugars 5.4g; fat 4.5g; saturated fat 2.6g; cholesterol 11.9mg; vitamin a iu 484.9IU; vitamin c 30.5mg; folate 45.1mcg; calcium 222.9mg; iron 0.7mg; magnesium 39.1mg; potassium 472.4mg; sodium 793.3mg; thiamin 0.1mg.

1 1/2 vegetable, 1 medium-fat meat | 1/2 Carbohydrate Serving