Summer Vegetable Soup

Top view of a bowl full of summer soup full of vegetables.

5 from 1 vote

This fresh and flavorful summer soup packs beautiful vegetables simmered in a herby broth brightened with zesty lemon flavor. It's thick and amazingly delicious.

The recipe yields 6 servings (1 cup each)

Prep Time10

Cook Time15

Resting time5

Total Time25

Course: Soup

Cuisine: vegan

Keyword: Summer soup

Servings:

Calories: 131kcal

Author: Katia

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 add more for a 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 Basil leaves, shredded
1-2 tablespoons lemon juice, to taste
½ to 1 teaspoon granulated onion (optional)

Instructions

Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the onion, and cook (stirring occasionally) until softened, about 3 minutes.
Stir in the garlic and the tomatoes, sprinkle with salt and pepper, and cook for a few minutes. To keep the tomatoes bright, remove them with a slotted spoon and set them aside (you'll be returning them to the soup later). You can skip this step and cook the tomatoes with the rest of the soup if you wish.
Next, add the carrots, potatoes, zucchini, green beans, 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 veggies are tender (about 8-10 minutes).
Turn the heat off, let it cool slightly, then transfer about 2 cups of the soup to a blender, puree until smooth, and return it to the pot. When you do so, try to pick up mainly the potatoes if you can. This step is optional, but it will thicken the broth nicely.
Once the blended soup is back in the pot, return to a simmer and stir in the peas, corn, and tomatoes. Cook for about 3-4 minutes until the peas are tender.
Turn the heat off, and stir in the basil and lemon juice to taste. Add more seasoning, add extra salt, pepper, or lemon juice if desired until the flavors pop. I love to stir in some granulated onion at the last minute of cooking time. But it's optional.
It's delicious served warm or at room temperature, with a drizzle of extra virgin olive oil, grated parmesan cheese (if not vegan), and crusty bread!

Notes

Nutrition facts: The nutrition values are for one serving and are based on an online nutrition calculator. They are estimates only and should not be considered a substitute for a professional nutritionist’s advice. Extra olive oil and parmesan cheese are not included. Please see my disclosure policies.

Nutrition