Name: Garden Veggie Zucchini Soup
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Chicken stock - 8 cups; Potatoes, cut into 1-inch cubes - 4; Zucchini, cut into 1-inch cubes - 3; Onions, cut into 1-inch cubes - 2 small; Carrots, cut into 1-inch chunks - 2; Chopped fresh dill - ¾ cup; Chopped fresh basil - 1 ½ tablespoons; Garlic, minced - or more to taste - 5 cloves; Chopped fresh thyme - 1 teaspoon; Chopped fresh rosemary - 1 teaspoon; Shredded Cheddar cheese - 1 (8 ounce) package; Salt and ground black pepper to taste - 1 (8 ounce) package

Ingredients for - Garden Veggie Zucchini Soup

1. Chicken stock 8 cups

2. Potatoes, cut into 1-inch cubes 4

3. Zucchini, cut into 1-inch cubes 3

4. Onions, cut into 1-inch cubes 2 small

5. Carrots, cut into 1-inch chunks 2

6. Chopped fresh dill ¾ cup

7. Chopped fresh basil 1 ½ tablespoons

8. Garlic, minced - or more to taste 5 cloves

9. Chopped fresh thyme 1 teaspoon

10. Chopped fresh rosemary 1 teaspoon

11. Shredded Cheddar cheese 1 (8 ounce) package

12. Salt and ground black pepper to taste 1 (8 ounce) package

How to cook deliciously - Garden Veggie Zucchini Soup

1 . Stage

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 . Stage

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.