Ingredients
Vegetables
- 1 medium-sized onion, chopped
- 2-3 large garlic cloves, minced
- ¾ cup (100 grams) cherry tomatoes, halved
- ½ lb (220 grams) carrots, peeled and diced
- ½ lb (220 grams) zucchini, diced
- ½ lb (220 grams) potatoes, peeled and diced
- ¾ cup (100 grams) green beans, diced
- ¾ scant cup (120 grams) peas (fresh or frozen)
- ¾ scant cup (120 grams) corn (fresh or frozen)
- ¼ cup basil leaves, shredded
Liquids & Seasonings
- 1 tablespoon extra virgin olive oil, plus more for drizzling
- 3 cups (720 ml) low-sodium vegetable broth, or more for a thinner soup
- ½ teaspoon dried basil
- 1 teaspoon salt, or to taste
- ⅙ teaspoon black pepper
- 1-2 tablespoons lemon juice, to taste
- ½ to 1 teaspoon granulated onion (optional)
Instructions
- Prepare the vegetables. Chop the onion, mince the garlic, halve the cherry tomatoes, peel and dice the carrots, zucchini, and potatoes, and dice the green beans carefully to ensure even cooking.
- Sauté onion and garlic. Heat 1 tablespoon of extra virgin olive oil in a large pot over medium heat. Add the chopped onion and minced garlic and cook until softened and fragrant, about 3-4 minutes, stirring occasionally to prevent burning.
- Add vegetables and season. To the pot, add the cherry tomatoes, carrots, zucchini, potatoes, green beans, dried basil, salt, black pepper, and granulated onion if using. Stir to combine and cook for 2-3 minutes to start melding the flavors.
- Pour in broth and simmer. Add the low-sodium vegetable broth to the pot. Bring the soup to a boil, then reduce heat to low and let it simmer gently for about 25-30 minutes, or until the vegetables are tender when pierced with a fork.
- Add peas, corn, and basil. Stir in the peas, corn, and shredded basil leaves. Cook for an additional 5 minutes to heat through and allow the flavors to meld.
- Finish with lemon juice and adjust seasoning. Remove the soup from heat and stir in 1-2 tablespoons of lemon juice to brighten the flavors. Taste and adjust salt and pepper if needed. Drizzle extra virgin olive oil on top before serving if desired.
Notes
- For a thinner soup consistency, add extra vegetable broth or water during simmering.
- Fresh and frozen peas and corn can be used interchangeably.
- Adjust salt according to dietary requirements or use salt substitute as preferred.
- This soup stores well in the refrigerator for up to 3 days and can be frozen for longer storage.
- To make it vegan and vegetarian, ensure the vegetable broth used is free from animal products.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
