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Zucchini Soup


  • 3 cups chicken broth

  • 1 1⁄2 lbs zucchini, cut into 1-inch pieces (about 3 medium)

  • 1 tablespoon chopped fresh tarragon or 1 tablespoon dill or 1 teaspoon dried dill

  • 3⁄4 cup shredded cheddar cheese (3 oz)

  • 1⁄4 teaspoon salt

  • 1⁄4 teaspoon fresh ground black pepper

Total Time: 25 min Prep: 10 min Cook: 15 min
Yield: 4 Level: easy


  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, 7-10 minutes.
  2. Puree in a blender, in batches if necessary, until smooth. Return the soup to the pan and heat over medium-high heat, slowly stirring in cheese until it is incorporated. Remove from heat and season with salt and pepper. Serve hot or chilled.