Herbed Zucchini Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
3 cup(s) broth, reduced-sodium chicken 1 1/2 pounds zucchini, (about 3 medium) cut into 1-inch pieces 1 tablespoon tarragon, fresh, or fresh dill, chopped (or 1 tsp dried) 3/4 cup(s) cheese, cheddar, reduced-fat, shredded 1/4 teaspoon salt 1/4 teaspoon pepper, black ground
1. Place broth, zucchini and tarragon (or dill) in a medium saucepan; bring to a boil over high heat.
2. Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7 to 10 minutes.
3. Puree in a blender (see Tip), in batches if necessary, until smooth.
4. Return the soup to the pan and heat over medium-high, slowly stirring in cheese until it is incorporated.
5. Remove from heat and season with salt and pepper. Serve hot or chilled.
Number of Servings: 1
Recipe submitted by SparkPeople user KLBRZE.
2. Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7 to 10 minutes.
3. Puree in a blender (see Tip), in batches if necessary, until smooth.
4. Return the soup to the pan and heat over medium-high, slowly stirring in cheese until it is incorporated.
5. Remove from heat and season with salt and pepper. Serve hot or chilled.
Number of Servings: 1
Recipe submitted by SparkPeople user KLBRZE.
Nutritional Info Amount Per Serving
- Calories: 310.8
- Total Fat: 7.8 g
- Cholesterol: 20.8 mg
- Sodium: 2,455.1 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 7.9 g
- Protein: 36.2 g
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