Garden Veggie Zucchini Soup recipe
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Ingredients
- 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 ¾ cup chopped fresh dill 1 ½ 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 Info
- 185 caloriescarbohydrate: 20.6 gcholesterol: 24.1 mgfat: 8.1 gfiber: 3.1 gprotein: 8.7 gsaturatedFat: 4.9 gservingSize: -sodium: 708.4 mgsugar: 3.1 gtransFat: : -unsaturatedFat: : -
Directions Garden Veggie Zucchini Soup
Directions
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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.
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.