Summer vegetable soup

Name: Summer vegetable soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Cluster tomatoes 0.9 lb; White zucchini long 2.2 lbs; Potatoes 2.2 lbs; Red Tropea onions 0.9 lb; Basil 16 leaves; Extra virgin olive oil 6 spoonfuls; Fine salt to taste; Celery 2 cups; Garlic 1 clove; Black pepper to taste; Water 2.1 cups

363

Calories per serving

Gluten Free
Lactose Free
Vegetarian
Vegan

Energy Kcal 363
Carbohydrates g 48.6
of which sugars g 12.7
Protein g 9.9
Fats g 14.3
of which saturated fat g 2.21
Fiber g 8.8
Sodium mg 563

Difficulty: Very easy
Prep time: 15 min
Cook time: 30 min
Serving: 4
Cost: Low
Note + cooling time

PRESENTATION

Bright color and fresh aroma always show up in a bowl of summer vegetable soup, bringing together everything we love about warm weather eating. This family-favorite easy vegetable soup recipe highlights all the nice flavors from farmers' market vegetables—those little pops of sweet corn, chunks of juicy tomato, green beans, and smooth zucchini create a look that is both inviting and cheerful. The herbed white wine broth brings out the best in every veggie, making each spoonful full of great summer taste, all while sticking to a vegan-friendly menu. Even just set out as lunch after a morning at the market (kids peeking over to see what’s in every scoop) or as a light choice for family dinner—everyone pretty much finds something to enjoy. Weekend get-togethers, picnics, or dinners with pals work REALLY well with this vegan vegetable soup, since it gives you a meal that everyone—from picky eaters to older relatives—can get behind. Colorful, good-looking, and always a cheerful sight in the middle of the table...it’s a winner every time.

Simple routines work better when this veggie-packed summer vegetable soup is on the menu. Whether you want it hot on a cozy evening or cold as a refreshing shortcut after a busy day, this vegan vegetable soup fits almost any plan. Thanks to the quick cooking vegetable medley, it always saves precious time but still turns out good flavor—because seasonal fresh produce just delivers more. Home cooks appreciate how this easy vegetable soup recipe can serve as a make-ahead meal—leftovers store easily and reheat without any loss in taste or color, keeping dinners NO STRESS even on your busiest calendar days. Even better, that last touch of fresh herbs on top or a wedge of bread nearby means the family really gets a FULL meal that feels special. Simple swaps—try different veggies, seasonal changes—keep it fun for regular meal planning. It's a dish that brings people together and checks off almost every box for busy families: healthy, bright, delicious, and super reliable. Pretty soon, it ends up as the go-to soup that sees the table week after week, filling bellies and making home time feel just a little more special.

INGREDIENTS: Cluster tomatoes 0.9 lb (400 g); White zucchini 2.2 lbs (1 kg) - long; Potatoes 2.2 lbs (1 kg); Red Tropea onions 0.9 lb (400 g); Basil 16 leaves; Extra virgin olive oil 6 spoonfuls; Fine salt to taste; Celery 2 cups (200 g); Garlic 1 clove; Black pepper to taste; Water 2.1 cups (500 ml)

Preparation

How to prepare Summer vegetable soup

To prepare the summer vegetable soup, cut the zucchini into cylindrical pieces, peel them, and cut them in half lengthwise 2. Remove the inner pulp of the zucchini with a spoon 3, cut the zucchini into slices about 1/2 inch thick, they should not be too thin otherwise they will fall apart during cooking.

Peel the potatoes and cut them into wedges 4; do the same with the onions, after peeling them, cut them into wedges 5; now take care of the tomatoes: cut the tomatoes in half, remove the seeds with a spoon 6

and then cut them into wedges too 7. Remove any strings from the celery ribs with a vegetable peeler 8, then cut them into pieces about 3/4 inch long;

Now that all the vegetables are ready 10, place a large pot on the stove, add the cut vegetables: the potatoes 11, the zucchini 12,

the celery 13, the tomatoes 14, the onions 15.

Add the whole garlic clove 16 and the basil leaves to flavor the soup, pour in a tablespoon of olive oil 17, add salt, and finally cover the vegetables with water 18.

Cover the pot with a lid 19 and cook for 30 minutes over low heat (after which check that all the vegetables are well cooked). It's very important not to stir the vegetables with a ladle to avoid breaking them; if necessary, gently shake the pot. After about 20 minutes of cooking, check the condition of the vegetables; adjust the salt and add hot water if needed, keeping in mind that at the end of cooking the cooking liquid should be partially absorbed by the vegetables.
At the end of cooking, add the remaining oil, pepper, remove the whole garlic with kitchen tongs 20, and let cool to room temperature. Serve the summer vegetable soup at room temperature or cold from the refrigerator, adding a drizzle of raw olive oil 21 and fresh basil leaves.

Storage

You can store the summer vegetable soup in an airtight container, in the refrigerator, for 2-3 days maximum. If you used fresh vegetables, you can freeze the soup once cooked.

Advice

If you couldn't find long white zucchini, you can replace them with green zucchini, and you can also enrich the soup with other vegetables of your choice such as green beans, peas, or carrots.

For the translation of some texts, artificial intelligence tools may have been used.

Summer vegetable soup

PRESENTATION

How to prepare Summer vegetable soup

Storage

Advice

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