If you have leftover zucchini and are tired of zucchini bread and are wondering what to do with it, why not puree it into a soup?

That's what I did this weekend.

I tried a new recipe over the weekend using up the last of the zucchini my Mom gave me.

I've already made zucchini fries, salsa and even grilled them so why not make soup?

Susan Tyler; Townsquaremedia
  • 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
  • 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 (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.
  • Tips:
  • 1.Hot liquids can splatter out of a blender when it's turned on. To avoid this, remove the center piece of the lid. Loosely cover the hole with a folded kitchen towel and turn the blender on. Better airflow will keep the contents from spewing all over the kitchen.
  • 2.MAKE AHEAD TIP: Cover and refrigerate for up to 3 days. Serve chilled or reheat.
  • **I used regular (full fat cheese) not the low fat cheese it calls for. Personally I think it needed the fat. **

This recipe is really easy and it tastes pretty good.

On a side note, if the green color bothers you add more cheese and crackers. I also, thought if you pureed in boiled potatoes it would be just like a potato soup.