Summer Vegetable Soup

A refreshing and vibrant summer vegetable soup packed with seasonal produce, perfect for a light meal or appetizer.

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Course: Appetizer, Soup

Cuisine: Mediterranean

Keyword: healthy, summer soup, vegetable soup

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 150kcal

Ingredients

For the Soup Base

2 tablespoons olive oil extra virgin for best flavor
1 medium onion finely chopped
2 cloves garlic minced
1 medium carrot diced
1 medium zucchini diced
1 medium bell pepper diced, any color
1 cup green beans trimmed and cut into 1-inch pieces
4 cups vegetable broth low-sodium recommended
1 teaspoon dried thyme or 1 tablespoon fresh thyme
1 teaspoon salt adjust to taste
1/2 teaspoon black pepper freshly ground

For the Garnish

1/4 cup fresh basil chopped
1/4 cup parmesan cheese grated, optional

Instructions

Prepare the Vegetables

Wash and chop all vegetables as specified in the ingredients list. This ensures even cooking and a pleasant texture in the soup.
Set aside the chopped vegetables in separate bowls to streamline the cooking process.

Cook the Base

In a large pot, heat the olive oil over medium heat. This helps to release the flavors of the oil.
Add the chopped onion and sauté for about 5 minutes, or until translucent. Stir occasionally to prevent burning.
Add the minced garlic and cook for an additional minute until fragrant. Garlic can burn quickly, so keep an eye on it.

Add Vegetables and Broth

Stir in the diced carrot, zucchini, bell pepper, and green beans. Cook for another 5 minutes, allowing the vegetables to soften slightly.
Pour in the vegetable broth and add the dried thyme, salt, and black pepper. Bring the mixture to a boil.

Simmer the Soup

Once boiling, reduce the heat to low and let the soup simmer for 20 minutes. This allows the flavors to meld and the vegetables to become tender.

Blend the Soup (Optional)

If you prefer a smoother texture, use an immersion blender to blend the soup to your desired consistency. Alternatively, you can carefully transfer the soup in batches to a regular blender.

Serve and Garnish

Ladle the soup into bowls and garnish with fresh basil and grated parmesan cheese if desired. The basil adds a fresh aroma, while the cheese provides a savory depth.
Serve hot and enjoy your refreshing summer vegetable soup!

Notes

This soup can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months. Reheat gently on the stove before serving.

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