For a smoother consistency, use an immersion blender to partially or fully purée the soup before adding the cheese. Feel free to experiment with other garden vegetables such as yellow squash, bell peppers, or spinach. For a vegetarian version, substitute vegetable stock for the chicken stock. Garnish with a dollop of sour cream or a sprinkle of fresh herbs before serving for an extra touch of elegance.
Garden Veggie Zucchini Soup
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PREP TIME30 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 15 mins
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SERVING10 People
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VIEWS12
Embrace the bounty of your garden with this vibrant and comforting soup. A medley of zucchini, carrots, potatoes, and aromatic herbs melds harmoniously in a rich broth, finished with a touch of cheddar for a creamy, satisfying experience. A delightful way to celebrate seasonal produce!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate21 g
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Cholesterol24 mg
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Fiber3 g
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Protein9 g
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Saturated Fat5 g
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Sodium708 mg
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Sugar3 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large pot or Dutch oven, combine the chicken stock, potatoes, zucchini, onions, carrots, dill, basil, garlic, thyme, and rosemary. (5 minutes)
02
StepBring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer until the vegetables are completely tender. (40 minutes)
03
StepRemove from heat and stir in the shredded Cheddar cheese until melted and fully incorporated, creating a creamy texture. (3 minutes)
04
StepSeason generously with salt and freshly ground black pepper to taste. Adjust seasonings as needed.
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RECIPE REVIEWS
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Please Rate
Albert Becker
Jun 25, 2025Great way to use up the zucchini from my garden!
Clarabelle Dare
Jun 22, 2025This soup is so versatile! I added some leftover cooked chicken for extra protein.
Rowland Keebler
Jun 21, 2025I didn't have fresh thyme or rosemary, so I used dried. It was still delicious!
Jannie Schmeler
Jun 15, 2025My kids loved this soup! They didn't even realize they were eating so many vegetables.
Giovanna Anderson
Jun 12, 2025A little heavy on the dill for my liking, but overall a great recipe! Will make again with less dill.
Korbin Schroeder
May 31, 2025Freezes well! I made a big batch and froze individual portions for easy lunches.
Erika Pacocha
May 25, 2025This soup is a staple in our house now, especially during the summer months!
Jerrold Breitenberg
May 20, 2025I used vegetable broth instead of chicken stock to make it vegetarian, and it was great.
Ebony Trantow
May 16, 2025I pureed half of the soup before adding the cheese to make it extra creamy.