*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.
Not only is this a great soup I have found another good use for this recipe! Use it in a casserole instead of cream of mushroom/celery/ chicken soup. It makes a wonderful base for casserole dishes and you are using less sodium and chemicals from the canned soup stuff! I used it in a rice/chicken casserole bake and it was so much more flavorful than using canned soup.
This is DA BOMB! I could not find half the ingredients so I substituted a lot. First, I used tabel queen squash (from my garden). I took out the seeds, peeled it, and chopped into chunks. Second I could not find tarragon so I used fresh basil from my garden. I could not find vegetable stock so I used chicken stock. I used fresh lemons and squeezed them. I also used garlic salt instead of sea salt. Oh, I used instant potatoes to thicken the soup to my tastes. I am a FAN FOR LIFE! yum! Oh, and the bread I coated with butter and garlic salt and put on the top rack of my oven to toast. Next time I am going to add chicken. I think chicken would finish this recipie nicely.
This soup was fairly easy to make and tasted great. Although the name makes it sound like a summertime soup it definitely tastes like a heavier fall or winter soup. I tried this out on my parents for a dinner party they are having and they loved it! Thanks!
I loved this recipe. I did use fresh basil rather than tarragon because that is what I had in the garden. I am making a few batches to freeze so that I can enjoy this soup during the cooler months. In order to freeze it I omitted the 1/2 and 1/2 and cheese. I will add those ingredients after thawing.
This soup was a delicious way to use up the huge amounts of summer squash I've been getting from my CSA. I made a few changes: I diced half of a small red onion and sauteed in butter before step 1. I replaced the terragon with thai basil and the half and half with hemp milk because that was all I had. Turned out great though. I would give it 5 stars but even with the addition of the onion it was just a bit bland for my taste. Next time I will add celery in with the onion and maybe a tiny bit of either jalapeno or cayenne pepper.
I did like this recipe and I added a few of my own spices to give it more flavor; spinach and herb spice some basil and parsley; It could be even more jazzed up with some curry powder and I will try that next time.
I made lots of changes so it is hard to rate the absolute original recipe but I used it as a base and went from there. My changes: no half and half used full fat plain yogurt instead i no zucchini but had broccoli shreds instead 1 whole yellow onion sauteed in butter combination of veggie stock and chicken stock dried tarragon instead of fresh.using the cheese as garnish rather than in the body of the soup So with those changes it was delish. I pureed most of the veggies left some of them a bit chunky for some mouth feel. I am tempted to use the instant potato flakes like one other reviewer suggested as I added too much yogurt and it came out a bit runny.. but maybe I'll just do that for half. I did not add garlic as I usually would as this stayed lighter and fresher with just the tarragon. I will make this again!!