Recipe by 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
potatoes, cut into 1-inch cubes
zucchini, cut into 1-inch cubes
onions, cut into 1-inch cubes
carrots, cut into 1-inch chunks
chopped fresh dill
1 1/2 tablespoons
chopped fresh basil
garlic, minced - or more to taste
chopped fresh thyme
chopped fresh rosemary
1 (8 ounce) package
shredded Cheddar cheese
salt and ground black pepper to taste
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 HEAVY WHIPPING CREAM BUT COULDN'T FIND IT ON MY COMPUTER SO I COMBINED THE 2 RECIPES.
* Percent Daily Values are based on a 2,000 calorie diet.
Garden Veggie Zucchini Soup
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 185
** Calories from Fat: 73
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make quick tomato soup from scratch.
A hearty soup with Italian sausage and vegetables made in a slow cooker.
Follow these simple shortcuts for delicious butternut squash soup.