Herbed Zucchini Soup

Ingredients

• 3 cups reduced sodium, natural chicken broth
• 1½ pounds organic zucchini (about 3 medium), cut into 1-inch pieces
• 1 Tbsp chopped fresh tarragon or dill or 1 tsp dried
• ¾ cup shredded reduced-fat organic cheddar cheese (3 ounces)
• ¼ tsp salt
• ¼ tsp freshly ground pepper

Directions

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.
2. 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.

TIP: 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.

MAKE AHEAD TIP: Cover and refrigerate for up to 3 days. Serve chilled or reheat.

Nutrition Facts

Serving size: 1¼ cups each. Per serving: 115 calories; 5 g fat (3 g sat, 0 g mono); 19 mg cholesterol; 7 g carbohydrate; 10 g protein; 2 g fiber; 448 mg sodium. 1/2 Carbohydrate Serving.