Vegetable Soup with Sweet Basil
Warm up with a comforting bowl of Vegetable Soup with Sweet Basil, a vibrant medley of seasonal veggies simmered in a flavorful broth and elevated by the delicate aroma of fresh basil. This wholesome recipe is packed with classic ingredients like carrots, zucchini, potatoes, and baby spinach, all brought together with a savory blend of oregano, thyme, and a splash of zesty lemon juice. Perfect for weeknight dinners or meal prepping, this hearty soup comes together in just 50 minutes and offers six generous servings. Serve it with a sprinkle of parmesan for an extra layer of richness or enjoy it as is for a satisfying vegetarian and nutrient-packed dish. Ideal for cozy nights, this one-pot wonder is a celebration of fresh, simple flavors that everyone will love.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 2 medium, sliced carrots
- 2 medium, sliced celery stalks
- 1 medium, diced zucchini
- 2 medium, peeled and diced potatoes
- 1 14-ounce can canned diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cups baby spinach
- 0.5 cup, fresh, chopped sweet basil leaves
- 0.25 cup, grated (optional) parmesan cheese
- 1 tablespoon lemon juice
Instructions
Heat olive oil in a large soup pot over medium heat.
Add the diced onion and sauté until translucent, about 4-5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the carrots, celery, zucchini, and potatoes to the pot. Stir well to coat the vegetables in the oil.
Pour in the canned diced tomatoes (including their juice) and vegetable broth.
Stir in the dried oregano, dried thyme, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the vegetables are tender.
Stir in the baby spinach and chopped basil leaves. Simmer for another 2-3 minutes, or until the spinach is wilted.
Add the lemon juice and adjust the salt and pepper to taste.
Serve hot, optionally garnished with grated parmesan cheese.
Nutrition Facts
Calories |
1762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.1 g | 80% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 8852 mg | 385% | |
| Total Carbohydrate | 250.4 g | 91% | |
| Dietary Fiber | 55.7 g | 199% | |
| Total Sugars | 70.7 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1198 mg | 92% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 8045 mg | 171% | |
*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.
