View Full Version : Herbed Zucchini Soup

08-27-2011, 01:08 PM
Herbed Zucchini Soup

http://images.agoramedia.com/diabeticliving/cms/recipesSharedPlanner/Large_198x198/SP4884.JPG Quick Info: http://www.everydayhealth.com/images/v1/icons/ico_serving_size-4.gif Servings
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http://www.everydayhealth.com/images/v1/Members/Icons/small/icn_dairy.gifContains Dairy

Nutritional Info (Per serving): Calories: 115, Saturated Fat: 3g, Sodium: 450mg, Dietary Fiber: 2g, Total Fat: 5g, Carbs: 7g, Cholesterol: 19mg, Protein: 10g
Carb Choices: 0.5

Recipe Source:

http://images.agoramedia.com/everydayhealth/sponsor/sponsor_eating_well_recipe.gif (http://www.eatingwell.com/recipes)

Prep Time: 10 mins
Cook Time: 15 mins

Total Time: 25 mins


3 cup(s) broth, reduced-sodium chicken
1 1/2 pounds zucchini
1 tablespoon tarragon, fresh
3/4 cup(s) cheese, cheddar, reduced-fat
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, 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.

08-29-2011, 06:26 PM
I made it for our lunch, and it was absolutely delicious. I varied it a bit, as didnt have the low fat shredded cheddar. I used a 1/4 cup of pieces of cheddar with 1/2 cup shredded low fat mozzarella, also added a couple large cloves of garlic. The garlic probbly made the difference.