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.

 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

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.