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Summer Vegetable Soup

Summer Vegetable Soup is a vibrant and nourishing dish that celebrates the best of seasonal produce. Bursting with flavors from fresh carrots, zucchini, and bell peppers simmered in a rich vegetable broth, this soup is perfect for warm days or cozy evenings. It’s quick to prepare, customizable with your favorite veggies, and ideal as both an appetizer and main course. Enjoy each bowlful while reminiscing about sunny summer gardens and the joy of home-cooked meals.

  • Total Time: 45 minutes
  • Yield: Serves 6

Ingredients

Scale
  • 2 cups diced carrots
  • 2 cups diced zucchini
  • 1 cup diced bell peppers (mixed colors)
  • 2 cups chopped fresh tomatoes
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 2 tablespoons extra virgin olive oil

Instructions

  1. In a large pot over medium heat, add olive oil, onions, and garlic. Sauté until fragrant and golden, about 3 minutes.
  2. Add carrots and bell peppers; cook for another 5 minutes until softened.
  3. Stir in zucchini and tomatoes; cook until they begin to break down (approximately 5 minutes).
  4. Pour in vegetable broth and bring to a gentle boil while stirring occasionally.
  5. Season with salt, pepper, and fresh herbs if desired. Simmer on low for about 15 minutes.
  6. For a smooth texture, blend the soup; otherwise, serve chunky with crusty bread.
  • Author: Laura Lopez
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main
  • Method: Cooking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 120
  • Sugar: 6g
  • Sodium: 340mg
  • Fat: 5g
  • Saturated Fat: 1g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: Feel free to swap in seasonal vegetables or add beans for protein. A splash of lemon juice or fresh herbs can elevate flavor. Store leftovers in an airtight container for up to five days.