Name: Summer Vegetable Soup
Total time: 35 min
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

Ready In: 35 minutes
Serves 6
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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, Sep 28, 2016

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

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.

tags:

summer

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13 Comments

Comments (13)

(4.77 from 13 votes)

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Cinnamon9 months ago

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 DeSerio9 months ago

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

JEANNE10 months ago

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.

JEANNE10 months ago

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.

Izabela11 months ago

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

Betsy11 months ago

Just made the soup it’s incredible

Steve11 months ago

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).

Jennifer2 years ago

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

Valerie Jessica2 years ago

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.

Amy1 year ago

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

Angela2 years ago

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!

Noemi2 years ago

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.

Terri2 years ago

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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