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Summer vegetable soup — Fresh homemade recipe photo

Summer vegetable soup

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I learned to like summer vegetables after buying a too-big haul of zucchini from the farmer's market one June and discovering they tasted better when you let them sweat. I've made this soup countless times since, usually when produce at the grocery store is loud about being ripe — tomatoes with no firmness left, basil going past fragrant into overwhelming, peppers that still have some give. It's become a go-to when I want something substantial without feeling heavy.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 145
Ingredients Method Nutrition Notes

Ingredients
  

For the soup
  • 2 tbsp olive oil
  • 1 medium yellow onion diced (about 1 cup)
  • 3 cloves garlic minced
  • 1 lb zucchini chopped into ½-inch pieces
  • 4 medium tomatoes cored and roughly chopped (about 6 cups)
  • 1 red bell pepper seeded and diced
  • 1 large russet potato peeled and cut into ¾-inch cubes
  • 2 cups fresh basil leaves roughly torn
  • 1 tsp kosher salt plus more to taste
  • ½ tsp black pepper
  • 4 cups vegetable broth
For finishing
  • 2 tbsp butter or extra olive oil
  • Fresh basil for garnish
  • Grated Parmesan cheese optional

Method
 

  1. Heat the olive oil in a large Dutch oven or heavy pot over medium heat until it shimmers but doesn't smoke — about 60 seconds.
  2. Add the diced onion and cook undisturbed for 3 minutes, then stir and continue cooking until the edges turn translucent golden (about 5 more minutes). The onions should smell sweet when you lean in close.
  3. Stir in the garlic and cook just until fragrant — about 45 seconds. Watch carefully; garlic burns fast at this stage. It should look pale gold, not browned.
  4. Add the zucchini, tomatoes, bell pepper, potato, salt, and pepper. Stir everything together so it's evenly distributed, then reduce heat to medium-low. Cook covered for 12 minutes until the vegetables have softened and released their juices. The zucchini should yield easily when pressed with a fork.
  5. Carefully pour in the vegetable broth. Bring to a simmer — small bubbles breaking gently at the surface — and cook uncovered for another 8 minutes until the potatoes are tender (test with a knife; it should slide through without resistance).
  6. Remove from heat. Using an immersion blender, blend directly in the pot until smooth but not completely pureed — you still want some texture. Alternatively, transfer to a regular blender in batches, being careful with hot liquid.
  7. Stir in 2 tablespoons of butter (or olive oil) and half of the torn basil leaves. Taste and add more salt if needed — summer tomatoes vary widely in sweetness.
  8. Ladle into bowls, garnish with remaining fresh basil and Parmesan if using. Serve immediately while hot.

Nutrition

Serving: 375gCalories: 145kcalCarbohydrates: 18gProtein: 4gFat: 7gSaturated Fat: 2gCholesterol: 6mgSodium: 390mgPotassium: 580mgFiber: 4gSugar: 10gVitamin A: 18IUVitamin C: 28mgCalcium: 65mgIron: 1mg

Notes

The trick I keep coming back to is letting the vegetables soften before blending. Most people rush this step and end up with soup that tastes like raw produce boiled together, but if you cook them long enough for the edges to start caramelizing, you get sweetness without adding sugar. The garlic should smell toasted rather than sharp when it hits the pan — that's your cue to add the tomatoes.
I serve this with crusty bread and a drizzle of olive oil on top, but I've also spooned it over poached eggs for breakfast, which isn't the most traditional move but works beautifully. Keep extra in the fridge and it thickens into something closer to a stew by day three.

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