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.