Adapted from jovinacooksitalian.com
cups reduced-sodium chicken broth or vegetable broth
pounds zucchini, (about 3 medium), cut into 1-inch pieces
tablespoon chopped fresh tarragon or dill
cup shredded Cheddar cheese, (3 ounces)
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.