Summer Vegetable Soup
with mushrooms / zucchini / bell peppers
Soups aren't just for cool weather. This one comes together fast and makes great use of summer's bounty of fresh vegetables.
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Ingredients
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
- 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)
- Mushrooms - Chop mushrooms. (Can be done 1 day ahead)
- Avocados - Cube avocados.
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Make
- 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.
- Add mushrooms, garlic, Italian seasoning, paprika, and tomato paste. Saute for 2 minutes more.
- Stir in stock and tomatoes (including liquid).
- Add zucchini and bay leaves. Bring soup to a simmer and simmer until zucchini is tender, 5 to 7 minutes.
- While soup simmers, chiffonade basil.
- Remove soup from heat. Stir in lemon juice and season with some salt and pepper
- Divide soup between serving bowls. Top bowls with fresh basil, avocados, and pepitas. Enjoy!
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