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Herbed Zucchini Soup

From Madison GA

<p>This is one of the few soups that make the cut in summer. Serve it chilled to take the edge off a hot August night.<br /> Serves: 4 Edit<br /> Total Time: 20 min<br /> Prep Time: 5 min<br /> Cook Time: 15 min</p>
Source: (Entered by Crystal Johnson)
Serves: 4

3 cap(s) reduced-sodium chicken broth
1 /1/2 pound (s) zucchini, (about 3 medium), cut into 1-inch pieces
1 tablespoon(s) chopped fresh dill
3/4 cups • 3/4 cup(s) shredded reduced-fat Cheddar cheese
1/4 tsp salt
1/4 tsp freshly ground pepper

Step by Step Instructions
  1. Place broth, zucchini and 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.