Summer Vegetable Soup

A bright and colorful soup with vegetables like tomato, zucchini and potato. Perfect for a warm summer night or even a chilly fall day.

Summer Vegetable Soup

Yields4 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr

Ingredients

 2 Cans Italian Stewed Tomato
 8 oz Yellow Tomatoes
 3 tbsp Olive Oil
 1 Large Onion
 2 Zucchini Chopped
 3 Potatoes Diced
 2 Garlic Cloves
 5 cups Vegetable Stock
 4 tbsp Fresh Basil
 Sea Salt
 Black Pepper

Nutrition Facts

Servings 4


Amount Per Serving
Calories 441
% Daily Value *
Total Fat 12g19%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 0mg
Sodium 900mg38%
Potassium 2872mg83%
Total Carbohydrate 77g26%
Dietary Fiber 12g48%
Sugars 7g
Protein 13g26%

Vitamin A 185%
Niacin 68%
Vitamin B6 100%
Folate 63%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Instructions

1

Heat the oil and saute the onion for 5 minutes.

2

Combine tomatoes, zucchini, potatoes and garlic cook at medium heat for 10 minutes.

3

Pour the stock into the pan and bring the soup to a boil. Once at a boil, cover and lower temperature simmer. Cook until vegetables are tender.

4

Remove from the heat and stir in basil. Add salt and pepper to taste. Serve hot.

Ingredients

 2 Cans Italian Stewed Tomato
 8 oz Yellow Tomatoes
 3 tbsp Olive Oil
 1 Large Onion
 2 Zucchini Chopped
 3 Potatoes Diced
 2 Garlic Cloves
 5 cups Vegetable Stock
 4 tbsp Fresh Basil
 Sea Salt
 Black Pepper

Directions

1

Heat the oil and saute the onion for 5 minutes.

2

Combine tomatoes, zucchini, potatoes and garlic cook at medium heat for 10 minutes.

3

Pour the stock into the pan and bring the soup to a boil. Once at a boil, cover and lower temperature simmer. Cook until vegetables are tender.

4

Remove from the heat and stir in basil. Add salt and pepper to taste. Serve hot.

Summer Vegetable Soup