Chunky Zucchini & Cheese Soup

Place a large lidded Dutch oven over medium heat. Add vegetable stock, stewed tomatoes, salt and pepper. Stir well. Bring up to temperature, then add diced onion and diced zucchini. Cook, covered, for 20 minutes. Remove lid, add 1-1/2 cups of grated cheese and stir into mixture. Reduce heat to low, replace cover, and cook an additional 10 minutes, stirring while cooking.

Ladle into bowls. Add remaining cheese and any additional optional garnishes you like!

To freeze, allow to completely cool down before transferring to freezer safe containers.