Herbed Zucchini Soup

From EatingWell, August/September 2005 A good soup for a hot summer night when you have a zucchini glut. Be sure to increase seasoning if serving cold.

• Ready In: 20 mins
• Serves: 4
• Yields: 5 cups

Ingredients

• 3  cups reduced-sodium chicken broth
• 1 1⁄2 lbs zucchini (about 3 medium)
• 1  tablespoon  chopped fresh tarragon or 1  tablespoon dill
• 3⁄4 cup  shredded reduced-fat cheddar cheese (3 ounces)
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon fresh 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, 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.
2. Cover and refrigerate for up to 3 days. Serve chilled or reheat.