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Garden Veggie Zucchini Soup

Garden Veggie Zucchini Soup

  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Shannon Dyck

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 185 kcal
  • 9%
  • Fat:
  • 8.1 g
  • 13%
  • Carbs:
  • 20.6g
  • 7%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 747 mg
  • 30%

Based on a 2,000 calorie diet


  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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