Herbed Zucchini Soup

1. 1

   Place broth, zucchini and dill in a big saucepan, bring to a boil over high heat.

2. 2

   Reduce to a simmer and cook, uncovered, until the zucchini is tender, 10 minutes.

3. 3

   Puree in a blender, in batches if necessary, until smooth.

4. 4

   Return the soup to the saucepan and heat over medium-high, slowly stirring in cheese until incorporated.

5. 5

   Remove from heat and season with salt and pepper.

6. 6

   Serve hot or chilled.

7. 7

   Soup can be refrigerated for up to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.