Herbed Zucchini Soup
169
Smooth and cheesy, using fresh in season zucchini and shredded cheddar cheese, quick and easy to make.
Ingredients
| 3 | cups |
stock
vegetable, or you can use chicken stock |
|
| 1 ½ | pounds |
zucchini
cut into 1-inch pieces |
* |
| 1 | tablespoon |
dill weed
freshly chopped, or tarragon, or 1 teaspoon dried |
* |
| ¾ | cup |
cheddar cheese, reduced-fat
or whole fat |
* |
| ¼ | teaspoon |
salt and black pepper
or to taste |
* |
Directions
Place broth, zucchini and dill in a big saucepan, bring to a boil over high heat.
Reduce to a simmer and cook, uncovered, until the zucchini is tender, 10 minutes.
Purée in a blender, in batches if necessary, until smooth.
Return the soup to the saucepan and heat over medium-high, slowly stirring in cheese until incorporated.
Remove from heat and season with salt and pepper.
Serve hot or chilled.
Soup can be refrigerated for up to 3 days.
Nutrition Facts
Serving Size 183g (6.5 oz)Amount per Serving
Calories 2932% of calories from fat
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 582mg
24%
Total Carbohydrate
0g
0%
Dietary Fiber 0g
0%
Sugars g
Protein
7g
Vitamin A 0%
•
Vitamin C 0%
Calcium 1%
•
Iron 2%
* based on a 2,000 calorie diet
How is this calculated?
