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Garden Veggie Zucchini Soup Recipe

Recipe by: Shannon Dyck

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook40 m
  • Ready In1 h
  • 1Combine 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.
  • 2Leaving 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.
Ingredients
  • 10 servings
  • 185 cals
  • 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
  • 3/4 cup chopped fresh dill
  • 1 1/2 tablespoons chopped fresh basil
  • 5 cloves garlic, minced - or more to taste
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 1 (8 ounce) package shredded Cheddar cheese
  • salt and ground black pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    185
    9%
  • Fat:
    8.1
    13%
  • Carbs:
    20.6
    7%
  • Protein:
    8.7
    17%
  • Cholesterol:
    24
    8%

Based on a 2,000 calorie diet

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