Skip to main content New this month
Get the Allrecipes magazine

Garden Veggie Zucchini Soup

Rated as 4.5 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 185 cals
Original recipe yields 10 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

Nutrition Facts


Per Serving: 185 calories; 8.1 g fat; 20.6 g carbohydrates; 8.7 g protein; 24 mg cholesterol; 708 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 2
Most helpful
Most positive
Least positive
Newest

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...