Herbed Zucchini Soup
Recipe from EatingWell

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.


Herbed Zucchini Soup

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Ingredients
  • 3  cups
    reduced-sodium chicken broth
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  • 1 1/2  pounds
    zucchini, (about 3 medium), cut into 1-inch pieces
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  • 1  tablespoon
    chopped fresh tarragon, or dill or 1 teaspoon dried
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  • 3/4  cup
    shredded reduced-fat Cheddar cheese, (3 ounces)
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  • 1/4  teaspoon
    salt
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  • 1/4  teaspoon
    freshly ground pepper
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Directions
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.

Tips:
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.
MAKE AHEAD TIP: Cover and refrigerate for up to 3 days. Serve chilled or reheat.

Nutrition information
Calories 115, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 19 mg, Sodium 448 mg, Carbohydrate 7 g, Fiber 2 g, Protein 10 g, Potassium 452 mg. Exchanges: Vegetable 1.5,Medium-Fat Meat 1. Percent Daily Values are based on a 2,000 calorie diet
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