Fresh Vegetable Basil Soup
Bursting with vibrant flavors and wholesome ingredients, Fresh Vegetable Basil Soup is the perfect recipe for a light and nourishing meal. This hearty, plant-based soup is packed with garden-fresh vegetables like carrots, zucchini, celery, and red bell peppers, all simmered in a fragrant vegetable broth infused with garlic and diced tomatoes. The addition of fresh basil and baby spinach lends this dish a refreshing herbal aroma, while a splash of lemon juice brightens each spoonful. Ready in under an hour, this comforting soup is simple to make and can be topped with Parmesan cheese for a touch of indulgence. Whether you're craving a cozy lunch or a flavorful starter, this soup is as versatile as it is delicious—a true celebration of seasonal produce. Perfect for vegetarians, easy to customize, and guaranteed to delight your taste buds!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 1 medium zucchini, diced
- 1 medium red bell pepper, diced
- 6 cups vegetable broth
- 1 cup diced tomatoes (canned or fresh)
- 1 cup fresh basil leaves, chopped
- 2 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon lemon juice
- 0.25 cup parmesan cheese (optional)
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the diced carrots and celery to the pot, cooking for 5 minutes and stirring occasionally.
Mix in the diced zucchini and red bell pepper, cooking for another 3-4 minutes.
Pour in the vegetable broth and stir in the diced tomatoes. Bring the mixture to a boil.
Reduce the heat to low and let the soup simmer for 15 minutes to allow the flavors to meld.
Stir in the chopped fresh basil, baby spinach, salt, and black pepper. Cook for another 2 minutes, until the spinach is wilted.
Turn off the heat and add the lemon juice for a fresh, bright flavor.
Taste and adjust seasoning if needed. Serve hot, garnished with optional Parmesan cheese if desired.
Nutrition Facts
Calories |
1337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.4 g | 74% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 6812 mg | 296% | |
| Total Carbohydrate | 151.6 g | 55% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 50.6 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1405 mg | 108% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 5182 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
