How to Make Rosemary's Garden

Garden Veggie Zucchini Soup

Rosemarys garden | rosemary's garden ~ antiques, vintage and handmade.

Recipe Summary Garden Veggie Zucchini Soup

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.

Ingredients | Rosemary's Garden

8 cups chicken stock

4 potatoes, cut into 1-inch cubes

3 zucchini, cut into 1-inch cubes

2 small onions, cut into 1-inch cubes

2 carrots, cut into 1-inch chunks

¾ cup chopped fresh dill

1 ½ tablespoons chopped fresh basil

5 cloves garlic, minced - or more to taste

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh rosemary

1 (8 ounce) package shredded Cheddar cheese

salt and ground black pepper to taste

Directions

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.

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.

Info | Rosemary's Garden

prep: 20 mins cook: 40 mins total: 1 hr Servings: 10 Yield: 10 servings

TAG : Garden Veggie Zucchini Soup

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Squash Soup Recipes, Zucchini Soup Recipes,