Imagine a warm bowl of summer vegetable soup, brimming with vibrant colors and fresh aromas that transport you to a sunlit garden.
This comforting dish is a breeze to make, offering a simple yet indulgent experience perfect for any day.
As the fresh vegetables meld with fragrant herbs and zesty lemon, each spoonful becomes a delightful transformation of flavors.
Let’s bring this dish to life and savor the essence of summer in every bite.
Kitchen Tools Required
- 1 Large pot
- 1 Cutting board
- 1 Chef’s knife
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 red bell pepper, diced
- 4 cups vegetable broth
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup corn kernels, fresh or frozen
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh basil, chopped
- 1 tablespoon lemon juice
Cook & Prep Time
Here’s a timeline to efficiently manage your time for preparing and cooking the Summer Vegetable Soup:
- Reading Time (5 minutes):
- Review the recipe and gather all necessary ingredients and equipment.
- Prep Work (15 minutes):
- 0:00 to 2:00 – Dice the large onion and mince the garlic.
- 2:00 to 6:00 – Slice the medium carrots and dice the medium zucchini, yellow squash, and red bell pepper.
- 6:00 to 10:00 – Trim and cut the green beans into 1-inch pieces.
- 10:00 to 12:00 – Prepare the corn kernels if using fresh corn.
- 12:00 to 15:00 – Chop the fresh basil and measure out the lemon juice.
- Cooking Time (30 minutes):
- 15:00 to 17:00 – Heat olive oil in a large pot over medium heat.
- 17:00 to 20:00 – Sauté diced onion and minced garlic until the onion is translucent.
- 20:00 to 25:00 – Stir in carrots, zucchini, yellow squash, and red bell pepper, cooking for 5 minutes.
- 25:00 to 30:00 – Pour in vegetable broth and bring to a boil.
- 30:00 to 35:00 – Add green beans, corn kernels, salt, and black pepper.
- 35:00 to 50:00 – Reduce heat to simmer and cook for 15-20 minutes until vegetables are tender.
- 50:00 to 52:00 – Stir in fresh basil and lemon juice.
- 52:00 to 55:00 – Remove from heat and let the soup rest for 5 minutes before serving.
- Serving Time:
- Ladle the soup into bowls and serve warm.
This timeline keeps you organized and helps guarantee the soup is ready in a timely manner.
Adjust the preparation steps as needed based on your personal pace and efficiency.
Recipe Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and minced garlic, sauté until the onion is translucent.
Stir in the sliced carrots, diced zucchini, diced yellow squash, and diced red bell pepper, cooking for 5 minutes.
Pour in the vegetable broth and bring to a boil.
Add the green beans and corn kernels, then season with salt and black pepper.
Reduce heat to a simmer and cook for 15-20 minutes until all vegetables are tender.
Stir in the chopped fresh basil and lemon juice.
Remove from heat and let the soup rest for 5 minutes before serving.
Ladle the soup into bowls and serve warm.
Serving Tips
- Crusty Bread: Pair with a slice of warm, crusty bread for a satisfying and hearty meal.
- Grilled Cheese Sandwich: Serve alongside a gooey grilled cheese sandwich for a comforting classic combo.
- Simple Green Salad: Complement the soup with a light green salad for a fresh and balanced meal.
- Herb-Infused Rice: Add a scoop of herb-infused rice on the side for an extra flavor boost and filling addition.
- Cheese Toast: Enjoy with a slice of toasted bread topped with melted cheese for a delicious, cheesy contrast.
Storage
To store summer vegetable soup, let it cool to room temperature.
Then transfer it to an airtight container.
Refrigerate for up to 3 days.
Freeze for up to 3 months.
Freezing
To freeze Summer Vegetable Soup, allow it to cool completely.
Then, transfer to airtight containers or freezer bags, leaving space for expansion.
Label with the date.
Freeze for up to 3 months.
Reheating
When reheating Summer Vegetable Soup, use low heat on the stove to avoid overcooking vegetables.
Stir occasionally, and add a splash of broth if the soup thickens too much.
Final Thoughts
This Summer Vegetable Soup is a delightful way to enjoy the vibrant flavors of the season.
Packed with fresh vegetables and aromatic herbs, it offers a light yet satisfying meal.
The recipe is versatile, allowing you to use any seasonal vegetables you have on hand.
For added nutrition, consider incorporating a can of white beans.
Remember to adjust the seasoning to your taste and enjoy the soup garnished with additional fresh herbs if desired.
By following these simple steps, you can create a nourishing and delicious soup that showcases the best of summer produce.
Serve it warm, and savor the medley of flavors in each spoonful.
Frequently Asked Questions
Can I Make This Soup in a Slow Cooker?
Yes, you can. Sauté onions and garlic first, then transfer all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add basil and lemon juice before serving.
Is This Recipe Suitable for a Vegan Diet?
Yes, you can enjoy this soup on a vegan diet. Verify all ingredients, especially broth, are plant-based. The fresh basil and lemon juice enhance flavor, while seasonal vegetables provide a delightful, nutritious, and satisfying meal.
What Can I Substitute for Fresh Basil?
You can substitute fresh basil with fresh parsley or cilantro for a different flavor profile. For a more robust herbaceous taste, try using fresh oregano or thyme. Adjust the amount based on your taste preference.
How Can I Make the Soup Spicier?
To spice up the soup, add diced jalapeños or crushed red pepper flakes during the sautéing stage. Pair with a hint of cayenne for depth. Balance the heat with a splash of lime juice before serving.
Does This Soup Pair Well With Any Specific Breads?
You should pair this soup with a crusty baguette or sourdough for delightful texture contrast. The bread’s mild tang complements the soup’s fresh flavors. Toast slices with garlic butter for an enhanced aromatic experience.
Summer Vegetable Soup
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 2 tablespoon olive oil
- 1 large onion diced
- 2 clove garlic minced
- 2 medium carrot sliced
- 1 medium zucchini diced
- 1 medium yellow squash diced
- 1 red bell pepper diced
- 4 cup vegetable broth
- 1 cup green beans trimmed and cut into 1-inch pieces
- 1 cup corn kernels fresh or frozen
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh basil chopped
- 1 tablespoon lemon juice
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic, sauté until the onion is translucent.
- Stir in the sliced carrots, diced zucchini, diced yellow squash, and diced red bell pepper, cooking for 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Add the green beans and corn kernels, then season with salt and black pepper.
- Reduce heat to a simmer and cook for 15-20 minutes until all vegetables are tender.
- Stir in the chopped fresh basil and lemon juice.
- Remove from heat and let the soup rest for 5 minutes before serving.
- Ladle the soup into bowls and serve warm.
Notes
