During the summer months, all of the vegetables in this soup can (and should!) be found fresh. Tomatoes, squash, and corn will be at their peak, and their fresh flavors will really shine through in this dish.

By Del Sroufe,


  • 1 large yellow onion, peeled and chopped
  • 4 cloves garlic, peeled and minced
  • 6 medium tomatoes, chopped
  • 2 medium zucchinis, diced
  • 1 yellow squash, diced
  • 3 ears corn, kernels removed (about 2 cups)
  • 6 cups vegetable stock or low-sodium vegetable broth
  • ½ cup finely chopped basil
  • Zest and juice of 1 lemon
  • Salt and freshly ground black pepper to taste


  • Sauté the onion over medium heat for 7 to 8 minutes in a medium saucepan. Add water 1 to 2 tablespoons at a time to keep the onion from sticking to the pan. Add the garlic and sauté for another minute.
  • Add the tomatoes and cook for 10 minutes, or until the tomatoes start to break down slightly.
  • Add the zucchini, yellow squash, corn, and vegetable stock. Bring the pot to a boil over high heat, reduce the heat to medium, and cook until the vegetables are tender, about 15 minutes.
  • Add the basil and lemon zest and juice. Season with salt and pepper.

Comments (14)

(5 from 14 votes)

Recipe Rating

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Francisco Gomez-Dossi

I am in agreement with several of the others throughout these recipes that changing of "volume" to weight (in ounces or grams) would make it so much easier to make the recipe. Please consider this for all the recipes.


this soup is absolutely delicious. i would advise using a vegan fish (seaweed/mushroom) broth for a dynamic savoury base to the soup. don't skip the lemon and basil!

Denise DeSerio

So easy to make! The lemon and basil really make it taste like summer!


This was just ok.....because the recipe called for water instead of broth, it didn't really taste like soup but more like you cooked a side of vegetables and forgot to drain the water off. I think if I was to make this again, I would use low sodium vegetable broth instead of water.


The original recipe I have from the FOK website that I printed out clearly states to use "6 cups of water"......it looks like it has been corrected to vegetable stock/broth.


Winner! Simple, light and flavourful. Thank you! ❤


Just made the soup it’s incredible


Light and refreshing, I like this base a bit heartier by adding some chopped spinach, diced bok choy, diced baked potato, and a grain (brown rice/quinoa/ barley).


This is one of the best soups I've ever had. It's very refreshing and full of flavor.

Valerie Jessica

We've made this recipe for 3 summers in a row and this year we look forward to using vegetables we grew. Sometimes we add potatoes to make it more substantial.


My husband and I really enjoyed this. Will be making it again and maybe canning some.


I used to cans of diced tomatoes and frozen corn. Didn't have any fresh lemon or basil. I added dried basil and a few handfuls of spinach. Very good!


If I could rate this higher, I would. This delicious summer soup is so tasty, I've made it many times. The lemon juice and zest really gives it a zing.


This soup has definitely become a favorite! We loved it! Used our home-grown tomatoes and zucchini. Thank you FOK!

About the Author

Headshot of Def Sroufe

About the Author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives - The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.
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