Garden Veggie Zucchini Soup

A great way to make use of your garden veggies. Zucchini, carrot, potato, and onion combined with some herbs and cheese...delicious! Fresh veggies and herbs make a big difference! You can puree the soup if you prefer.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 185 Calories

Ingredients

• salt and ground black pepper to taste
• 1 teaspoon chopped fresh thyme
• 1 ½ tablespoons chopped fresh basil
• 1 (8 ounce) package shredded Cheddar cheese
• 1 teaspoon chopped fresh rosemary
• 8 cups chicken stock
• ¾ cup chopped fresh dill
• 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

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. Reduce heat to medium-low and cook soup at a simmer until the vegetables are completely tender, about 40 minutes.

Step 2

Leaving pot on stove, switch heating element to off. Add Cheddar cheese to soup; stir until the cheese is melted. Season soup with salt and pepper.