Herbed Zucchini Soup [Vegetarian, Low Carb]
Ingredients for 4 Servings:
- 3 cups of chicken broth BUY NOW
- 1-1/2 pounds of zucchini BUY NOW
- 1 tablespoon of chopped tarragon BUY NOW
- 3/4 cups of shredded reduced-fat cheddar cheese
- 1/4 teaspoon of salt BUY NOW
- 1/4 teaspoon of pepper BUY NOW
To make this tasty zucchini soup, start by cutting the zucchini into about 1 inch pieces. Once the zucchini is cut, place the zucchini, broth, and tarragon in a saucepan and bring to a boil. When the broth begins to boil, reduce the heat to a simmer and cook until the zucchini is tender. This should be 7 to 10 minutes in the uncovered saucepan.
Afterwards, remove the saucepan from heat and puree in the soup mixture in a blender until smooth. Return the soup to the saucepan and place over medium-high heat. Then add the cheddar cheese and stir until cheese melts into the soup. When that’s done, remove from heat and season with the salt and pepper.
Now you are ready to enjoy some hot (and cheesy) zucchini soup!
Nutritional Value per Serving (1-1/4 cup):
Calories: 110 cal
Fat: 5 g
Cholesterol: 15 mg
Carbohydrates: 7 g
Fiber: 2 g
Protein: 10 g