Herbed Zucchini Soup

By ROBandSEAN

This is one of the few soups that make the cut in summer. Serve it chilled to take the edge off a hot August night.

Ingredients

• 3 cups vegetable 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 reduced-fat Cheddar cheese, (3 ounces)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

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 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.