Serves 4
30 min
Summer Harvest Veggie Soup
Recipe GLPR49de1dd6ab56a5
A vibrant, light soup bursting with fresh summer vegetables. Corn kernels, tender zucchini, ripe tomatoes, and aromatic basil come together in a savory chicken broth base, creating a refreshing dish that celebrates the season's bounty. Naturally gluten-free and dairy-free, this quick-cooking soup is perfect as a starter or light meal.
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Ingredients
4 ears of corn, kernels cut off the cob
1 tablespoon extra virgin olive oil
½ cup fresh basil, chopped
2 cloves garlic, minced
4 cups low-sodium chicken broth
1 medium onion, chopped
2 cups peeled and diced tomatoes (fresh or canned)
2 medium zucchini, chopped
Directions
Heat the olive oil in a large pot over medium-high heat until shimmering.
Add the chopped onion with a pinch of salt and sauté for about 5 minutes, stirring occasionally, until the onion becomes fragrant and translucent.
Stir in the diced tomatoes, chopped zucchini, minced garlic, and another pinch of salt along with fresh black pepper to taste. Cook for 5 minutes, stirring gently.
Pour in the chicken broth and increase the heat to bring the soup to a rolling boil.
Once boiling, reduce the heat to a gentle simmer. Stir in the corn kernels and chopped fresh basil.
Simmer for 3-5 minutes more until the zucchini is tender enough to pierce easily with a fork while the corn retains its bright, fresh flavor.
Taste and adjust seasoning as needed. Ladle the soup into bowls and serve hot.
