Summer Vegetable Soup

Summer Vegetable Soup

A light and flavorful summer vegetable soup, packed with seasonal veggies and fresh herbs.

Active Time
30 mins
Total Time
30 mins
Total Servings
8 Serves

How to Make It

1. Step
In a large saucepan, heat the olive oil over medium heat.
2. Step
Add the chopped onion and sauté until soft and translucent, about 4 minutes.
3. Step
Add the garlic and sauté for 30 seconds, being careful not to let it brown.
4. Step
Stir in the diced tomatoes, oregano, and cumin. Sauté until the tomatoes soften, about 4 minutes.
5. Step
Add the vegetable stock and bay leaf. Bring the mixture to a boil, then reduce the heat to medium-low and simmer.
6. Step
Add the carrot and bell pepper. Cook for 2 minutes.
7. Step
Add the zucchini and simmer for another 3 minutes, or until the vegetables are tender.
8. Step
Stir in the lemon zest and chopped cilantro.
9. Step
Season with salt and freshly ground black pepper to taste.
10. Step
Remove the bay leaf and discard it.
11. Step
Ladle the soup into bowls and serve immediately.

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion, chopped (about 1 cup)
  • 3 cloves garlic, chopped
  • 4 plum (Roma) tomatoes, peeled, seeded, and diced
  • 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 4 cups no-salt-added vegetable stock or broth
  • 1 bay leaf
  • 1 carrot, peeled, halved lengthwise, and thinly sliced crosswise (about 1 cup)
  • 1 yellow bell pepper, seeded and diced (about 1 cup)
  • 1 zucchini, halved lengthwise and thinly sliced crosswise (about 1 cup)
  • 1 tablespoon grated lemon zest
  • 2 tablespoons chopped fresh cilantro (fresh coriander)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

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