Creamy Summer Squash Soup

A light and creamy summer squash soup features yellow squash and zucchini in starring roles. A hint of lemon at the end adds a sprightly flavor.

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...


Ingredients

  • 6 small yellow summer squash, trimmed and coarsely chopped
  • 1 large zucchini, trimmed and coarsely chopped
  • 2 cups vegetable stock
  • 1 cup half-and-half cream
  • 2 tablespoons chopped fresh tarragon
  • 1 cup shredded Cheddar cheese
  • ground white pepper to taste
  • coarse sea salt to taste
  • 2 tablespoons lemon juice, or more to taste
  • 1 teaspoon chopped fresh tarragon

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