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Summer Vegetable Soup Recipe

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4.4 from 2 reviews

A vibrant and wholesome Summer Vegetable Soup packed with fresh seasonal vegetables simmered to tender perfection in a flavorful low-sodium vegetable broth, finished with fresh basil and a splash of lemon juice. This comforting soup is easy to prepare, naturally gluten-free and vegetarian, and perfect for a light lunch or a healthy dinner.

Ingredients

Main Ingredients

  • 1 tablespoon extra virgin olive oil, plus more for drizzling
  • 1 medium-sized onion, chopped
  • 2-3 large garlic cloves, minced
  • ¾ cup (100 grams) cherry tomatoes, halved
  • ½ lb (220 grams) carrots, peeled and diced
  • ½ lb (220 grams) zucchini, diced
  • ½ lb (220 grams) potatoes, peeled and diced
  • ¾ cup (100 grams) green beans, diced
  • 3 cup (720 ml) low-sodium vegetable broth, or more for thinner soup
  • ½ teaspoon dried basil
  • 1 teaspoon salt, or to taste
  • ⅙ teaspoon black pepper
  • ¾ scant cup (120 grams) peas (fresh or frozen)
  • ¾ scant cup (120 grams) corn (fresh or frozen)
  • ¼ cup fresh basil leaves, shredded
  • 1-2 tablespoons lemon juice, to taste
  • ½ to 1 teaspoon granulated onion (optional)

Instructions

  1. Heat the oil and soften the onions: Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 3 minutes.
  2. Add garlic and tomatoes, season and cook: Stir in the minced garlic and halved cherry tomatoes. Sprinkle with salt and pepper, and cook for a few minutes. For vibrant tomato color, remove them with a slotted spoon and set aside to add later, or leave them in the pot if preferred.
  3. Simmer the bulk of the vegetables: Add diced carrots, potatoes, zucchini, green beans, vegetable broth, dried basil, salt, and pepper to the pot. Bring to a boil, then reduce to a simmer, cover with a lid, and cook until the vegetables are tender, about 8-10 minutes.
  4. Puree part of the soup for thickness: Turn off the heat and let the soup cool slightly. Transfer about 2 cups of the soup to a blender and puree until smooth, focusing on blending mostly the potatoes for thickness. Return the pureed soup back to the pot; this step is optional but adds body to the soup.
  5. Add peas, corn, and reserved tomatoes: Return the pot to a simmer and stir in the peas, corn, and the reserved tomatoes. Cook for 3-4 minutes until the peas are tender.
  6. Finish with fresh basil and lemon juice: Remove from heat and stir in shredded fresh basil leaves and lemon juice to taste. Adjust seasoning with extra salt, pepper, or lemon juice as desired. Optionally, stir in granulated onion for additional flavor.
  7. Serve warm or room temperature: Serve the soup warm or at room temperature with a drizzle of extra virgin olive oil, grated parmesan cheese (optional for non-vegans), and crusty bread on the side for a complete meal.

Notes

  • You can skip removing the tomatoes during cooking if you prefer a more blended tomato flavor.
  • Pureeing part of the soup is optional but helps thicken the broth for a creamier texture without cream.
  • Granulated onion adds a subtle depth but is optional and can be omitted if unavailable.
  • Use low-sodium vegetable broth to control saltiness; adjust seasoning at the end.
  • Fresh or frozen veggies can be used for peas and corn depending on availability.
  • For a vegan option, omit parmesan cheese garnish.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.

Find it online: https://yumntasty.com/summer-vegetable-soup-recipe/