Quick Creamy Zucchini Soup

1. 1

   Heat the water and zucchini slices together in a pan with the tarragon, salt, and pepper. When it starts to bubble, lower the heat, and cook for 8 minutes, until the zucchini is tender.

2. 2

   Blend the zucchini mixture in the blender until smooth, return to the pan on low heat. Add the cheese and stir, allowing to melt. Remove from heat, stir in the sour cream, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.