Herbed Zucchini Soup

By blum099

Ingredients

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

Details

Adapted from jovinacooksitalian.com

Preparation

Step 1

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 with an immersion blender until smooth. Reheat over medium-high, slowly stirring in cheese until it is incorporated. Remove fromthe heat and season with salt and pepper. Chill and serve with garnishes.

MAKE AHEAD TIP: Cover and refrigerate for up to 3 days.