Herbed Zucchini Soup

Herbed Zucchini Soup

  • Prep: 10 min
  • Cook Time: 15 min
  • Total: 25 min
  • Serving:

This soup can be served either warm or chilled; the perfect light meal for a warm summer night.


  • 3 cups reduced-sodium chicken broth
  • 1-1/2 pounds zucchini (about 3 medium), cut into 1-inch pieces
  • 1 tablespoon chopped fresh tarragon or dill or 1 teaspoon dried
  • 3/4 cup shredded Cheddar cheese (3 ounces)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper


  1. Put the broth, zucchini and tarragon in a large sauce pan and bring to a boil.
  2. Once boiling, reduce the heat to a simmer and cook for 10 minutes.
  3. Using a handheld immersion blender, blend the mixture until smooth and then stir in the cheese and a sprinkle of salt and pepper to taste.
  4. Heat the soup until the cheese has melted and then ladle into bowls and serve.

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