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Ingredients
Scale
- 1 tablespoon extra virgin olive oil, plus more for drizzling
- 1 medium onion, chopped
- 2–3 large garlic cloves, minced
- ¾ cup cherry tomatoes, halved
- ½ lb carrots, peeled and diced
- ½ lb zucchini, diced
- ½ lb potatoes, peeled and diced
- ¾ cup green beans, diced
- 3 cups low-sodium vegetable broth (adjust for desired thickness)
- ½ teaspoon dried basil
- 1 teaspoon salt (to taste)
- ⅙ teaspoon black pepper
- ¾ cup peas (fresh or frozen)
- ¾ cup corn (fresh or frozen)
- ¼ cup fresh basil leaves, shredded
- 1–2 tablespoons lemon juice (to taste)
- ½ to 1 teaspoon granulated onion (optional)
Instructions
- Heat olive oil in a pot over medium heat.
- Sauté chopped onion for 3 minutes, then add garlic and cherry tomatoes.
- Remove tomatoes after a couple of minutes, set aside.
- Add carrots, potatoes, zucchini, green beans, broth, and basil. Bring to boil.
- Reduce heat, cover, and simmer for 8-10 minutes.
- Blend about 2 cups of the mixture until smooth, then return to pot.
- Stir in peas, corn, and reserved tomatoes. Cook for another 3-4 minutes.
- Add shredded basil and lemon juice, adjusting seasoning to taste.
Notes
Use seasonal vegetables for the best flavor.
Adjust soup thickness by varying the amount of broth.
Taste and adjust seasonings to suit your preferences.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Calories: 150
- Sugar: 4
- Sodium: 300
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 7
- Protein: 5
- Cholesterol: 0