• 20minutes
  • 115calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 cups reduced-sodium chicken broth

  2. 1 1/2 pounds zucchini, (about 3 medium), cut into 1-inch pieces

  3. 1 tablespoon chopped fresh tarragon, or dill or 1 teaspoon dried

  4. 3/4 cup shredded reduced-fat Cheddar cheese, (3 ounces)

  5. 1/4 teaspoon salt

  6. 1/4 teaspoon freshly ground pepper

Instructions Jump to Ingredients ↑

  1. 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.


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