Garden Veggie Zucchini Soup

Garden Veggie Zucchini Soup

This zucchini soup with carrots, potatoes, onions, and fresh herbs makes excellent use of a bumper crop from your summer garden

Preparation Time
30 mins
Cooking Time
45 mins
Total Time
1 hr 15 mins
Calories
185 Calories

Recipe Instructions

Step 1
Combine chicken stock, potatoes, zucchini, onions, carrots, dill, basil, garlic, thyme, and rosemary in a large pot. Bring to a boil, then reduce the heat to medium-low and simmer until vegetables are completely tender, about 40 minutes.
Step 2
Turn the heat off, but leave the pot on the stove. Stir in Cheddar until melted, then season with salt and pepper.
Garden Veggie Zucchini Soup

Ingredients

  • salt and ground black pepper to taste
  • 1 teaspoon chopped fresh thyme
  • 1 (8 ounce) package shredded Cheddar cheese
  • 1 teaspoon chopped fresh rosemary
  • 8 cups chicken stock
  • 4 potatoes, cut into 1-inch cubes
  • 3 zucchini, cut into 1-inch cubes
  • 2 small onions, cut into 1-inch cubes
  • 2 carrots, cut into 1-inch chunks
  • 5 cloves garlic, minced - or more to taste
  • 0.75 cup chopped fresh dill
  • 1.5 tablespoons chopped fresh basil

Categories

Similar Recipes You May Like

Curried Butternut Squash Soup with Lime Cream

Curried Butternut Squash Soup with Lime Cream

Creamy Parsnip With Ginger Soup

Creamy Parsnip With Ginger Soup

Slow Cooker Fresh Vegetable-Beef-Barley Soup

Slow Cooker Fresh Vegetable-Beef-Barley Soup

Asian Chicken and Corn Soup

Asian Chicken and Corn Soup

Broccoli and Leftover Mashed Potato Soup

Broccoli and Leftover Mashed Potato Soup

Shredded Zucchini Tots

Shredded Zucchini Tots

Easy Broccoli Quinoa Soup

Easy Broccoli Quinoa Soup

Veggie Quinoa Burgers

Veggie Quinoa Burgers