Before starting, wash and dry all produce. Cut zucchini into 1/2-inch pieces. Core, then cut pepper into 1/2-inch pieces. Thinly slice green onions.

Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Break up beef into smaller pieces, then stir in mirepoix. Cook, stirring occasionally, until no pink remains in beef, 4-5 min.** Carefully drain and discard excess fat.

Add zucchini, peppers and seasoned salt to the pot with beef. Season with pepper, then stir to combine.

Add crushed tomatoes, broth concentrate, cream and 1 1/4 cups water (dbl for 4 ppl) to the pot. Stir to combine, then bring to a boil over high. Once boiling, reduce heat to medium. Simmer, stirring occasionally, until soup thickens slightly, 10-12 min. (TIP: If you have time, keep it simmering on the stove for longer. It gets better the longer it cooks!)

Divide soup between bowls. Sprinkle cheddar cheese and green onions over top.