Herbed Zucchini Soup
- cal. (kcal) 115
- Makes: 4 servings
- Prep: 15 mins
- Start to Finish: 20 mins
- Carb Grams Per Serving: 7
reduced-sodium chicken broth
zucchini, (about 3 medium), cut into 1-inch pieces
chopped fresh tarragon, or dill or 1 teaspoon dried
shredded reduced-fat Cheddar cheese, (3 ounces)
freshly ground pepper
- Place broth, zucchini and tarragon (or dill) in a medium saucepan; bring to a boil over high heat. Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7 to 10 minutes. Puree in a blender (see Tip), in batches if necessary, until smooth. Return the soup to the pan and heat over medium-high, slowly stirring in cheese until it is incorporated. Remove from heat and season with salt and pepper. Serve hot or chilled.
- Tips: Hot liquids can splatter out of a blender when it's turned on. To avoid this, remove the center piece of the lid. Loosely cover the hole with a folded kitchen towel and turn the blender on. Better airflow will keep the contents from spewing all over the kitchen.
- MAKE AHEAD TIP: Cover and refrigerate for up to 3 days. Serve chilled or reheat.
Nutrition InformationServings Per Recipe: 4
PER SERVING: 115 cal., 5 g total fat (3 g sat. fat), 19 mg chol., 448 mg sodium, 7 g carb. (2 g fiber), 10 g pro.