Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Herbed Zucchini Soup

StarStarStarHalf starEmpty star

Your rating

Herbed Zucchini Soup

Smooth and cheesy, using fresh in season zucchini and shredded cheddar cheese, quick and easy to make.

 

Yield

4 servings

Prep

5 min

Cook

10 min

Ready

18 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
3 cups stock
vegetable, or you can use chicken stock
Camera
1 ½ pounds zucchini
cut into 1-inch pieces
* Camera
1 tablespoon dill weed
freshly chopped, or tarragon, or 1 teaspoon dried
* Camera
¾ cup cheddar cheese, reduced-fat
or whole fat
*
¼ teaspoon salt and black pepper
or to taste
* Camera

Ingredients

Amount Measure Ingredient Features
7.1E+2 ml stock
vegetable, or you can use chicken stock
Camera
680.4 g zucchini
cut into 1-inch pieces
* Camera
15 ml dill weed
freshly chopped, or tarragon, or 1 teaspoon dried
* Camera
177 ml cheddar cheese, reduced-fat
or whole fat
*
1.3 ml salt and black pepper
or to taste
* Camera

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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 183g (6.5 oz)
Amount per Serving
Calories 2932% 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?
 

Email this recipe