Garden Veggie Zucchini Soup

Garden Veggie Zucchini Soup

2
Shannon Dyck 0

"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."

Ingredients

1 h servings 185 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 185 kcal
  • 9%
  • Fat:
  • 8.1 g
  • 13%
  • Carbs:
  • 20.6g
  • 7%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 708 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

2
  1. 2 Ratings

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This was a very nice soup. Didn't have access to the fresh herbs so I used dried.. still very good. I also pureed this and tried it cold.. tasty that way too

I LOVE THIS RECIPE IT TASTES SO GOOD BECAUSE AFTER I ADDED THE BROTH I WAITED 5 MINUTES AND ADDED A PINT OF HEAVY WHIPPING CREAM.I PLANNED TO MAKE ANOTHER RECIPE FOR ZUCCHINI SOUP THAT HAD HEAV...