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.

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

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