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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.

From Forks Over Knives—The Cookbook

By Del Sroufe,

Ingredients

  • 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

Instructions

  1. 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.
  2. Add the tomatoes and cook for 10 minutes, or until the tomatoes start to break down slightly.
  3. 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.
  4. Add the basil and lemon zest and juice. Season with salt and pepper.
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Jennifer9 months ago
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This is one of the best soups I’ve ever had. It’s very refreshing and full of flavor.

Valerie Jessica10 months ago
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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.

Angela12 months ago
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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!

Noemi1 year ago
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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.

Terri9 months ago
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This soup has definitely become a favorite! We loved it! Used our home-grown tomatoes and zucchini. Thank you FOK!

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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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