Garden Veggie Zucchini Soup

Garden Veggie Zucchini Soup
  • 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


  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.
  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.

05/16/2018
Garden Veggie Zucchini Soup, recipe PT15M PT1H 5 455 calories

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