How to Make Garden Veggie Zucchini Soup - A Step-by-Step Guide

Garden Veggie Zucchini Soup is a delightful and healthy way to incorporate an abundance of summer vegetables into your diet. This simple and delicious recipe is perfect for utilizing fresh zucchini, tomatoes, and herbs straight from your garden or local farmers market. It’s a great way to savor the flavors of the season and nourish your body with a nutrient-dense, plant-based meal.

With its vibrant colors and rich flavors, this soup is a great way to celebrate the bounty of the summer ...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 15 mins
  • Servings: 10

  • 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.
  • Turn the heat off, but leave the pot on the stove. Stir in Cheddar until melted, then season with salt and pepper.
  • Nutrition

    185 cal.

    • Total Fat: 8g
    • Saturated Fat: 5g
    • Cholesterol: 24mg
    • Sodium: 708mg
    • Total Carbohydrate: 21g
    • Dietary Fiber: 3g
    • Total Sugars: 3g
    • Protein: 9g
    • Vitamin C: 27mg
    • Calcium: 199mg
    • Iron: 1mg
    • Potassium: 571mg