Stephanie Thompson
@stetho
Creamy Garden Veggie Zucchini Soup
A delightful and hearty soup packed with fresh vegetables and herbs, perfect for a comforting meal. This creamy zucchini soup is enriched with cheddar cheese, making it a delicious choice for any season.
Details
- Meal Type:dinner
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:13
- Views:4
Recipe Information
- Prep time35 min.
- Cook time45 min.
- Total time80 min.
- Servings10
Ingredients
- 8 cups
- 4, cut into 1-inch cubes
- 3, cut into 1-inch cubes
- 2 small, cut into 1-inch cubes
- 2, cut into 1-inch chunks
- 3/4 cup, chopped
- 1 1/2 tablespoons, chopped
- 5 cloves, minced
- 1 teaspoon, chopped
- 1 teaspoon, chopped
- 1 (8 ounce) package
- to taste
- to taste
Cooking Instructions
Follow our step-by-step guide on how to make Creamy Garden Veggie Zucchini Soup.
Step 1
Start by grabbing a large pot and pouring in the chicken stock.
Step 2
Next, toss in the diced potatoes, zucchini, chopped onions, sliced carrots, and a delightful mix of fresh dill, basil, minced garlic, thyme, and rosemary.
Step 3
Bring this vibrant mixture to a lively boil over high heat, letting the aromas fill your kitchen.
Step 4
Once it’s bubbling away, reduce the heat to medium-low and let it simmer gently for about 40 minutes, or until all the vegetables are tender and bursting with flavor.
Step 5
When the veggies are perfectly cooked, turn off the heat but keep the pot on the stove.
Step 6
Now, it’s time to add a generous handful of shredded Cheddar cheese, stirring it in until it melts into a creamy, cheesy goodness.
Step 7
Finally, taste your delicious creation and season it with salt and freshly ground black pepper to your liking.
Step 8
Serve it warm and enjoy a comforting bowl of homemade soup that’s sure to warm your heart!.