Makes: 4 servings, 1 1/4 cups each

Active Time: 15 minutes

Total Time: 20 minutes

INGREDIENTS

• 3 cups reduced-sodium chicken broth
• 1 1/2 pounds zucchini, (about 3 medium), cut into 1-inch pieces
• 1 tablespoon chopped fresh tarragon, or dill or 1 teaspoon dried
• 3/4 cup shredded reduced-fat Cheddar cheese, (3 ounces)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

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.