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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

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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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!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (36)
Gluten-free (3)
Paleo (11)
Vegetarian (8)

30 reviews

This soup was amazing! My 5 year old had 3 bowls! I did the sauté steps 1 and 2 in the Instant Pot, then added the remaining ingredients including the pasta (upped to 3 Oz because my boys like macaroni) and put under high pressure for 4 minutes. It was perfect! Super quick and easy. We will make this again this summer when we have lots of zucchini to use!

By: Stephanie
Posted: Apr 25, 2019
Diet: Original
0 Helpful

Good way to clean out the fridge and use lots of CSA veggies -- I used the wide variety I had rather than those in the recipe. The flavoring felt heavy on the Italian seasoning -- maybe with some different seasoning I could love it.

By: Caroline
Posted: Sep 10, 2018
Diet: Vegetarian
0 Helpful

simple. delicious. great leftovers.

By: Whitney
Posted: Sep 10, 2018
Diet: Original
0 Helpful

This was an easy, unexpected delight. Loved it.

By: Carri
Posted: Sep 05, 2018
Diet: Original
0 Helpful

Super flavorful!

By: Jenna
Posted: Aug 27, 2018
Diet: Original
0 Helpful

Put everything into the slow cooker, except the pasta. Added the uncooked pasta 30 minutes before we wanted to eat. So easy!!

By: Karrie
Posted: Aug 25, 2018
Diet: Gluten-free
0 Helpful