Garden Veggie Zucchini Soup

Garden Veggie Zucchini Soup

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

1 h servings 185 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 185 kcal
  • 9%
  • Fat:
  • 8.1 g
  • 13%
  • Carbs:
  • 20.6g
  • 7%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 708 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

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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 HEAV...

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