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

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

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.