Summer Vegetable Soup
Embrace the vibrant flavors of the season with this Summer Vegetable Soup, a light and refreshing dish packed with garden-fresh produce. Perfect for showcasing zucchini, yellow squash, sweet corn, and ripe tomatoes, this soup brings together colorful ingredients in a comforting yet healthy broth. Enhanced with aromatic garlic, onion, and fresh basil, and brightened with a splash of lemon juice, it strikes a perfect balance between earthy and zesty. Ready in under 40 minutes, this easy-to-make recipe is ideal for weeknight meals or as a starter for summer gatherings. Serve it with a sprinkle of Parmesan cheese for a touch of indulgence or enjoy it as is for a dairy-free option. Whether you’re looking for a wholesome vegetarian dish or a way to highlight seasonal produce, this soup is a delicious celebration of summer’s bounty.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 2 medium, diced zucchini
- 2 medium, diced yellow squash
- 1.5 cups (fresh or frozen) corn kernels
- 2 large, diced tomatoes
- 6 cups vegetable broth
- 2 cups (packed) baby spinach
- 0.5 cup (chopped) fresh basil
- 2 tablespoons lemon juice
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 0.25 cup (grated) parmesan cheese (optional, for topping)
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced yellow onion and sauté for 3–4 minutes, or until softened.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the diced zucchini, yellow squash, and corn kernels. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the diced tomatoes and cook for another 2–3 minutes.
Pour in the vegetable broth and bring the soup to a gentle boil.
Reduce the heat to low and let the soup simmer for 10–12 minutes, or until all the vegetables are tender.
Add the baby spinach and fresh basil to the pot. Cook for 2 more minutes, or until the spinach wilts.
Stir in the lemon juice, salt, and black pepper. Adjust seasoning to taste.
Ladle the soup into bowls and serve hot. Garnish with grated parmesan cheese, if desired.
Nutrition Facts
Calories |
1256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 8003 mg | 348% | |
| Total Carbohydrate | 135.9 g | 49% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 56.9 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 967 mg | 74% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 4181 mg | 89% | |
*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.
