Garden Veggie Zucchini Soup - cooking recipe
Ingredients
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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
3/4 cup chopped fresh dill
1 1/2 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
Preparation
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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.
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