Herbed Zucchini Soup
Smooth and cheesy, using fresh in season zucchini and shredded cheddar cheese, quick and easy to make.
vegetable, or you can use chicken stock
cut into 1-inch pieces
freshly chopped, or tarragon, or 1 teaspoon dried
cheddar cheese, reduced-fat
or whole fat
salt and black pepper
or to taste
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.