![](https://cdn.statically.io/img/www.allrecipes.com/thmb/u77wEtUtAWenIhMcGglgYIBoJeE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2732098-b451d499a32d47b4b53e4d4319c7548b.jpg)
Ingredients
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6 small yellow summer squash, trimmed and coarsely chopped
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1 large zucchini, trimmed and coarsely chopped
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2 cups vegetable stock
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1 cup half-and-half cream
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2 tablespoons chopped fresh tarragon
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1 cup shredded Cheddar cheese
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ground white pepper to taste
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coarse sea salt to taste
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2 tablespoons lemon juice, or more to taste
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1 teaspoon chopped fresh tarragon
Directions
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Place the summer squash, zucchini, vegetable stock, half-and-half, and tarragon into a large soup pot; bring to a boil, reduce heat to a simmer, and cook until the vegetables are tender, about 10 minutes.
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Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until nearly smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
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Sprinkle the Cheddar cheese into the hot soup, and allow to melt; stir until thoroughly mixed. Stir in the lemon juice, and top with a sprinkling of tarragon to serve.
Nutrition Facts (per serving)
163 | Calories |
11g | Fat |
9g | Carbs |
8g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 163 | |
% Daily Value * | |
Total Fat 11g | 15% |
Saturated Fat 7g | 35% |
Cholesterol 35mg | 12% |
Sodium 286mg | 12% |
Total Carbohydrate 9g | 3% |
Dietary Fiber 2g | 7% |
Total Sugars 4g | |
Protein 8g | 16% |
Vitamin C 32mg | 36% |
Calcium 211mg | 16% |
Iron 1mg | 8% |
Potassium 549mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.