Garden Veggie Zucchini Soup

Name: Garden Veggie Zucchini Soup
Total time: 75
Yield: 10
Ingredients: 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; 0.75 cup chopped fresh dill; 1.5 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

Recipe by Shannon Dyck from allrecipes.com

Soup 1 Hr. 15 Mins.

Ingredients

10 servings

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8 cups chicken stock
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4 potatoes, cut into 1-inch cubes
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3 zucchini, cut into 1-inch cubes
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2 small onions, cut into 1-inch cubes
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2 carrots, cut into 1-inch chunks
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0.75 cup chopped fresh dill

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1.5 tablespoons chopped fresh basil
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5 cloves garlic, minced - or more to taste
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1 teaspoon chopped fresh thyme
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1 teaspoon chopped fresh rosemary
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1 (8 ounce) package shredded Cheddar cheese
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salt and ground black pepper to taste

Instructions

Combine chicken stock, potatoes, zucchini, onions, carrots, dill, basil, garlic, thyme, and rosemary in a large pot. Bring to a boil, then reduce the heat to medium-low and simmer until vegetables are completely tender, about 40 minutes.
Turn the heat off, but leave the pot on the stove. Stir in Cheddar until melted, then season with salt and pepper.