Herbed Zucchini Soup

Name: Herbed Zucchini Soup
Yield: 4
Ingredients: 3 cups reduced-sodium chicken 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; 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

Herbed Zucchini Soup was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/Herbed-Zucchini-Soup-recipe-9407.aspx" target="_blank">www.cooking.com.</a>

"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. Make Ahead Tip: Cover and refrigerate for up to 3 days. Serve chilled or reheat...."

INGREDIENTS

•

3 cups reduced-sodium chicken 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

•

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

Go To Recipe

review