Herbed Zucchini Soup

Herbed Zucchini Soup

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  • Prep Time


  • Total Time


  • Servings



  • 3

    cups reduced-sodium chicken broth or vegetable broth

  • pounds zucchini, (about 3 medium), cut into 1-inch pieces

  • 1

    tablespoon chopped fresh tarragon or dill

  • ¾

    cup shredded Cheddar cheese, (3 ounces)

  • ¼

    teaspoon salt

  • ¼

    teaspoon freshly ground pepper

  • Garnish with fresh herbs and zucchini strips


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.


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