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Summer Vegetable Soup
with mushrooms / zucchini / bell peppers

Active: 40 min Total: 40 min
Soups aren't just for cool weather. This one comes together fast and makes great use of summer's bounty of fresh vegetables.
Tags
Cuisines

Ingredients

Metric
Servings:
4
Summer Vegetable Soup:
  • Onions, medium - 1 , chopped
  • Carrots - 6 oz , diced
  • Bell peppers, red - 1/2 , diced
  • Zucchini - 8 oz , diced
  • Garlic - 3 cloves , chopped
  • Mushrooms, any button - 8 oz , chopped
  • Avocados - 1 , cubed
  • Oil, olive - 1 Tbsp
  • Italian seasoning - 2 tsp
  • Paprika, smoked - 1 tsp
  • Tomato paste - 3 Tbsp
  • Stock, any type - 5 cups
  • Tomatoes, diced (14 oz / 397 g) - 1 can
  • Bay leaves - 1
  • Basil - 8 leaves , chiffonade
  • Lemon juice - 1 tsp
  • Pepitas / pumpkin seeds - 1/3 cup

Prep

  1. Onions / Carrots / Bell peppers / Zucchini / Garlic - Prep as directed. Store onions, carrots, and bell peppers in one container. Store zucchini and garlic in their own containers. (Can be done up to 5 days ahead)
  2. Mushrooms - Chop mushrooms. (Can be done 1 day ahead)
  3. Avocados - Cube avocados.

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Make

  1. Heat a Dutch oven with oil over medium heat. Add onions, carrots, and bell peppers and saute until tender and lightly caramelized, 5 to 7 minutes. Season with a pinch of salt.
  2. Add mushrooms, garlic, Italian seasoning, paprika, and tomato paste. Saute for 2 minutes more.
  3. Stir in stock and tomatoes (including liquid).
  4. Add zucchini and bay leaves. Bring soup to a simmer and simmer until zucchini is tender, 5 to 7 minutes.
  5. While soup simmers, chiffonade basil.
  6. Remove soup from heat. Stir in lemon juice and season with some salt and pepper
  7. Divide soup between serving bowls. Top bowls with fresh basil, avocados, and pepitas. Enjoy!

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