Photo of Creamy zucchini-tarragon soup by Daphne Oz by WW

Creamy zucchini-tarragon soup by Daphne Oz

Points® value
Total Time
50 min
15 min
35 min


Extra virgin olive oil

2 tbsp(s)


2 clove(s), large, peeled and chopped

Sweet onions

1 medium, yellow, chopped (about 1 1/2 cups)


4 medium, chopped (about 5 cups)

Fresh tarragon

2 tbsp(s), leaves, divided

Fat free reduced sodium vegetable broth

2 cup(s), or water, divided

Sea salt

1 pinch(es), or to taste

White wine

¼ cup(s)

Black pepper

1 pinch(es), freshly cracked, or to taste

Blanched almonds

cup(s), chopped


  1. In a large soup pot, heat the oil over medium heat. Add the garlic and onion and saute until the onion is translucent, 2 to 3 minutes. Add the zucchini, 1 tablespoon of the tarragon leaves, 1 cup of the broth, and a pinch of salt. Bring to a boil, then reduce the heat to low and simmer, covered, for 15 to 20 minutes, or until the zucchini is soft.
  2. Transfer the soup to a blender and puree until smooth, or use an immersion blender. Return the soup to the pot, add the remaining cup of broth (or water) and the wine, and return to a simmer. Cook, uncovered, for 5 minutes. Season as desired with salt and pepper and garnish with the remaining tbsp of tarragon leaves and the blanched almonds.
  3. Serving size: 1/6 of soup and about 2 tsp almonds


This recipe is originally from Relish by Daphne Oz. It has been modified and printed here with permission. Photo credit: Ellen Silverman Photography