Garden Veggie Zucchini Soup
Description
This zucchini soup with carrots, potatoes, onions, and fresh herbs makes excellent use of a bumper crop from your summer garden.
Ingredients
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8 cups chicken stock
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4 potatoes, cut into 1-inch cubes
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3 zucchini, cut into 1-inch cubes
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2 small onions, cut into 1-inch cubes
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2 carrots, cut into 1-inch chunks
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3/4 cup chopped fresh dill
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1 1/2 tablespoons chopped fresh basil
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5 cloves garlic, minced - or more to taste
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1 teaspoon chopped fresh thyme
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1 teaspoon chopped fresh rosemary
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1 (8 ounce) package shredded Cheddar cheese
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salt and ground black pepper to taste
Directions
1
Combine chicken stock, potatoes, zucchini, onions, carrots, dill, basil, garlic, thyme, and rosemary in a large pot. Bring to a boil, then reduce the heat to medium-low and simmer until vegetables are completely tender, about 40 minutes.
2
Turn the heat off, but leave the pot on the stove. Stir in Cheddar until melted, then season with salt and pepper.