Directions:
- 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
- Make Ahead Tip: Cover and refrigerate for up to 3 days. Serve chilled or reheat.
- Hot liquids can splatter out of a blender when it's turned on. To avoid this, remove the center piece of the lid. Loosely cover the hole with a folded kitchen towel and turn the blender on. Better airflow will keep the contents from spewing all over the kitchen.
- NUTRITION
- Per serving: 115 calories; 5 g fat ( 3 g sat , 0 g mono ); 19 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 10 g protein; 2 g fiber; 448 mg sodium; 452 mg potassium.
- Carbohydrate Servings: 1/2
- Exchanges: 1 1/2 vegetable, 1 medium-fat meat
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 110.11 Kcal (461 kJ) | ||
| Calories from fat | 34.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.87g | 6% | |
|---|---|---|---|
| Cholesterol | 11.87mg | 4% | |
| Sodium | 720.2mg | 30% | |
| Potassium | 971.09mg | 21% | |
| Total Carbs | 5.91g | 2% | |
| Sugars | 0.22g | 1% | |
| Dietary Fiber | 1.8g | 7% | |
| Protein | 12.75g | 26% | |
| Vitamin C | 58.1mg | 97% | |
| Iron | 1.9mg | 10% | |
| Calcium | 247.9mg | 25% | |
| Amount Per 100 g | |||
| Calories | 29.57 Kcal (124 kJ) | ||
| Calories from fat | 9.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.04g | 6% | |
|---|---|---|---|
| Cholesterol | 3.19mg | 4% | |
| Sodium | 193.43mg | 30% | |
| Potassium | 260.81mg | 21% | |
| Total Carbs | 1.59g | 2% | |
| Sugars | 0.06g | 1% | |
| Dietary Fiber | 0.48g | 7% | |
| Protein | 3.43g | 26% | |
| Vitamin C | 15.6mg | 97% | |
| Iron | 0.5mg | 10% | |
| Calcium | 66.6mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Easy Chicken Chasseur
Cornstarch and 12 more.. -
Herbed Zucchini Soup
Chicken broth and 5 more.. -
Potato Harvest Soup
Reduced-sodium chicken broth, Water and 8 more.. -
Vegetable and Barley Pilaf
Zucchini, quartered and sliced, Carrot, chopped, Butter and 6 more.. -
Marinated Pork Loin
Reduced-sodium chicken broth, Ketchup, Cider viengar and 7 more.. -
Zucchini Puree
Zucchini, cut into 1-inch chunks, Butter, Minced onion and 7 more.. -
Cauliflower Zucchini Toss
Cauliflowerets, Sliced zucchini, Sliced green onions and 9 more.. -
Zucchini Frittata
Shredded unpeeled zucchini (about three lb), Olive oil and 11 more.. -
Vegetable Ribbons With Turkey Sausage
Zucchini, Carrots, Chicken stock, Kosher salt, Pepper and 4 more.. -
Zucchini Patties
Zucchini, ends removed, peeled and cubed and 10 more..
Also Try
-
-
-
-
Creamy Zucchini Soup with Mixed Herbs
Olive oil, divided, Chopped onion, Garlic cloves, minced and 13 more.. -
-
-
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
