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.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

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)

Directions

Step 1

Heat the olive oil in a large soup pot over medium heat.

Step 2

Add the diced yellow onion and sauté for 3–4 minutes, or until softened.

Step 3

Stir in the minced garlic and cook for 1 more minute until fragrant.

Step 4

Add the diced zucchini, yellow squash, and corn kernels. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5

Stir in the diced tomatoes and cook for another 2–3 minutes.

Step 6

Pour in the vegetable broth and bring the soup to a gentle boil.

Step 7

Reduce the heat to low and let the soup simmer for 10–12 minutes, or until all the vegetables are tender.

Step 8

Add the baby spinach and fresh basil to the pot. Cook for 2 more minutes, or until the spinach wilts.

Step 9

Stir in the lemon juice, salt, and black pepper. Adjust seasoning to taste.

Step 10

Ladle the soup into bowls and serve hot. Garnish with grated parmesan cheese, if desired.

Nutrition Facts

Serving size	(2225.7g)

Amount per serving	% Daily Value*
Calories	1255.9

Total Fat 59.1g	0%
Saturated Fat 17.9g	0%
Polyunsaturated Fat 7.5g
Cholesterol 47.6mg	0%
Sodium 8003.1mg	0%
Total Carbohydrate 135.9g	0%
Dietary Fiber 24.3g	0%
Total Sugars 56.9g
Protein 54.9g	0%

Vitamin D 0IU	0%
Calcium 966.7mg	0%
Iron 9.4mg	0%
Potassium 4181.3mg	0%

*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.

Source of Calories

Fat: 41.1%

Protein: 17.0%

Carbs: 42.0%