Garden Vegetable Soup with Corn and Zucchini
In short: A bright broth-based soup of sweet corn, zucchini, green beans and ripe tomatoes, simmered briefly and finished with torn basil. It takes about 50 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 185 kcal
This is a late-summer soup for the days when the market stall is overflowing with corn, zucchini and tomatoes. The broth is light and quick, built on a tomato base cooked down with onion, carrot and garlic. The vegetables are added in stages so each one keeps its shape, and basil goes in last. Serve it hot, warm or at room temperature, with bread for dunking.
Instructions
- Heat the oil in a large pot over medium heat. Cook the onion, carrots and celery for 7 minutes, stirring, until the onion is soft.
- Add the garlic and cook for 30 seconds, then add the tomatoes. Cook for 5 minutes, crushing the pieces with a spoon, until they break down and the mixture looks jammy.
- Pour in the stock, add the thyme and salt, and bring to a boil. Simmer for 8 minutes, until the carrots are nearly tender.
- Add the green beans and cook for 4 minutes. Stir in the zucchini and corn and cook for 5 minutes more, until the zucchini is just tender.
- Season with pepper and more salt if needed, stir in the basil and serve.
Tips
- Simmer the bare corn cobs in the stock for the first 10 minutes, then fish them out. They give up a surprising amount of sweetness.
- Out of season, use canned tomatoes and frozen corn and green beans. Frozen vegetables can go in straight from the freezer with 2 extra minutes of cooking.
Questions and answers
How do I keep zucchini from turning mushy in soup?
Add it late and take the pot off the heat as soon as the zucchini is just tender. It keeps cooking in hot broth, so stop early if you plan to reheat the soup.
Can I serve garden vegetable soup cold?
Yes, it tastes good at room temperature or chilled. Add a little extra salt and a squeeze of lemon juice just before serving, because cold food tastes less seasoned.
Can I add beans or pasta to this soup?
Yes. A drained can of white beans or a handful of small gluten-free pasta shapes makes it a fuller meal. Add the pasta with the green beans and top up with a little extra stock.
How long does it take to make Garden Vegetable Soup with Corn and Zucchini?
About 50 min in total: 20 min of preparation and 30 min of cooking.
How many calories are in Garden Vegetable Soup with Corn and Zucchini?
About 185 kcal per serving, with 6 g of protein, 31 g of carbohydrates and 5 g of fat. These values are estimates.
Nutrition per serving
| Calories | 185 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 31 g |
| Fat | 5 g |
| Fiber | 6 g |
| Sugar | 14 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
