Herbed Zucchini Soup

Herbed Zucchini Soup

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.

From EatingWell: August/September 2005, EatingWell for a Healthy Heart Cookbook (2008)
Yield: 4 servings, 1 1/4 cups each
Active Time: 15 minutes
Total Time: 20 minutes

Ingredients

  1. 3 cups reduced-sodium chicken broth
  2. 1 1/2 pounds zucchini, (about 3 medium), cut into 1-inch pieces
  3. 1 tablespoon chopped fresh tarragon, or dill or 1 teaspoon dried
  4. 3/4 cup shredded reduced-fat Cheddar cheese, (3 ounces)
  5. 1/4 teaspoon salt
  6. 1/4 teaspoon freshly ground pepper

Preparation

  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.

Tips & Notes

Nutrition

Nutrition Per Serving: 115 calories; 5 g fat (3 g sat, 0 g mono); 19 mg cholesterol; 7 g carbohydrates; 10 g protein; 2 g fiber; 448 mg sodium; 452 mg potassium.

Nutrition Bonus:

1/2 Carbohydrate Serving

Exchanges: 1 1/2 vegetable, 1 medium-fat meat