Herbed Zucchini Soup
Smooth and cheesy, using fresh in season zucchini and shredded cheddar cheese, quick and easy to make.
Yield
4 servingsPrep
5 minCook
10 minReady
18 minLow 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 |
|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
stock
vegetable, or you can use chicken stock |
|
| 680.4 | g |
zucchini
cut into 1-inch pieces |
*
|
| 15 | ml |
dill weed
freshly chopped, or tarragon, or 1 teaspoon dried |
*
|
| 177 | ml |
cheddar cheese, reduced-fat
or whole fat |
* |
| 1.3 | ml |
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.
