Cashew-Zucchini Soup

Cashews make this soup thick and creamy and provide a serving of heart-healthy fat.

Serves: 4Hands-on: 20 minutesTotal: 35 minutesDifficulty: Medium

Serves: 4


  • 4 medium zucchinis
  • 1 large Vidalia onion, peeled and chopped
  • 4 cloves garlic, peeled and chopped
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 3 cups vegetable broth
  • ½ cup raw cashews
  • ½ tsp. dried tarragon


  • Coarsely chop zucchinis.
  • Spray a large saucepan with nonstick cooking spray and heat over medium heat. Add onion to the pan and cook for 5 minutes, until soft and translucent. Add garlic and cook for 1 minute. Stir in chopped zucchini, salt, and pepper and cook, covered, occasionally stirring, for 5 minutes.
  • Add the broth and bring to a boil. Reduce heat to low and simmer for 15 minutes.
  • Add cashews and tarragon. Pulse soup in blender in 1 to 2 batches, blending until uniform in texture, but not smooth.
  • Serve hot.