Ingredients
- 3 cups reduced-sodium chicken 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
Cooking Directions
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.
Nutrition Info
- Serving: Per serving
- Calories: 115
- Carbohydrates: 7g
- Fat: 5g
- Protein: 10g
- Dietary Fiber: 2g
- Saturated Fat: 3g
- Monounsaturated Fat: 0g
- Cholesterol: 19mg
- Potassium: 452mg
- Sodium: 448mg
- Exchanges: 1 1/2 vegetable, 1 medium-fat meat
- Carbohydrate Servings: 1/2