Summer Soup

Summer soup came into my life on a warm afternoon when I was craving something light yet flavorful. I gathered fresh vegetables from the market including zucchini, tomatoes, and sweet corn then simmered them together with herbs. The result was a colorful and refreshing bowl that perfectly captured the taste of the season.

Since then I make this soup whenever I want a healthy and vibrant meal that doesn’t feel heavy. The mix of tender vegetables and fragrant broth makes it ideal for enjoying even on sunny days when hot soup usually feels too much.

Ingredients

Here’s what I use for this recipe. You can always adjust it depending on the vegetables you have!

• Zucchini – Brings a mild flavor and soft texture to the soup.
• Corn – Adds a touch of sweetness and a bit of crunch.
• Carrots – Give the soup color and natural sweetness.
• Tomatoes – Provide acidity and richness to the broth.
• Onion – Creates a flavorful base.
• Garlic – Enhances the aroma with a savory depth.
• Vegetable broth – Serves as the foundation for all the flavors.
• Olive oil – Helps sauté the vegetables and enriches the soup.
• Fresh herbs – Parsley or basil give the soup a bright finish.
• Salt and pepper – Balance all the flavors perfectly.
• Tools You’ll Need
• Large pot – To simmer the soup evenly.
• Cutting board – For chopping vegetables safely.
• Sharp knife – Makes prepping ingredients easy.
• Wooden spoon – Perfect for stirring the soup.
• Ladle – Helps serve it without spilling.

Instructions

Step 1

I start by heating olive oil in a large pot over medium heat and adding chopped onion and garlic, sautéing until fragrant.

Step 2

I add diced carrots and zucchini, cooking them for a few minutes to release their flavors.

Step 3

Next, I pour in the vegetable broth along with chopped tomatoes and bring the mixture to a gentle boil.

Step 4

I add sweet corn to the pot, lower the heat, and let everything simmer for about 15 minutes until the vegetables are tender.

Step 5

I season the soup with salt and pepper to taste, giving it a final stir.

Step 6

Just before serving, I sprinkle in freshly chopped parsley or basil to brighten up the flavors.

Tips

I sometimes add a splash of lemon juice for extra freshness. You can also toss in some cooked pasta or quinoa to make it heartier. If you like a bit of spice, a pinch of red pepper flakes works beautifully.

Ways to Serve

This summer soup pairs perfectly with a slice of crusty bread or a light sandwich. It also makes a great starter for grilled meals or barbecues.

Frequently Asked Questions

Can I use frozen vegetables for this summer soup?

Yes, frozen veggies work fine and make the soup even quicker to prepare.

How long does this soup last in the fridge?

It keeps well for up to three days in an airtight container.

Can I make this soup ahead of time?

Absolutely, it reheats beautifully and tastes even better as the flavors meld.

See You in the Kitchen

I hope you give this summer soup a try soon. It’s easy to make, full of fresh flavors, and perfect for warm weather meals. Let me know how you enjoy it and share your own twist on it.

Happy Cooking!

Print