Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Summer Veggie Zucchini Soup

4.8
Save
Rate
Tap to rate
PREP TIME
30 min
COOKING TIME
45 min
TOTAL TIME
75 min
SERVINGS
10 servings
Soup
Summer Veggie Zucchini Soup
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
  • 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
Instructions
1
Combine the rich flavors of chicken stock, potatoes, zucchini, onions, carrots, fragrant herbs like dill and basil, pungent garlic, and the earthy tones of thyme and rosemary in a large pot. Heat it up to a rolling boil, then gradually decrease the heat to a low simmer, allowing the vegetables to become tender and fall-apart after approximately 40 minutes of gentle cooking.
2
Once the heat is turned off, but the pot remains on the stovetop, stir in a generous helping of Cheddar cheese until it has fully incorporated and melted. Finally, add a pinch of salt and pepper to enhance the overall flavor profile.