Summer Vegetable Soup is the garden in a bowl. Zucchini, yellow squash, ripe tomatoes, sweet corn—all the vegetables that overflow from summer gardens come together in a light, vibrant broth. Fresh basil added at the end perfumes each spoonful. It's the best way to enjoy produce at its peak, warm or chilled on a hot afternoon.
Why This Recipe Works
Summer vegetables are naturally flavorful and require minimal cooking. Ripe tomatoes provide sweetness and acidity. Zucchini and squash add substance without heaviness. Fresh corn brings pops of sweetness. The key is short cooking times—these vegetables should retain their texture and bright colors.
Peak Season Cooking
This soup celebrates the bounty of July and August. Visit your farmers market for the best ingredients—mass-produced tomatoes can't compare to vine-ripened ones. Freshly picked corn is so sweet you could eat it raw. Zucchini from the garden has firm flesh and true flavor.
Step-by-Step Guide
Keep cooking times short. The vegetables go in according to their density—green beans first, then squash, then tomatoes and corn. Ten minutes of simmering is plenty. The tomatoes break down slightly to create a flavorful broth.
Fresh basil goes in at the end, off the heat. Heat destroys basil's volatile oils, so add it just before serving for maximum aroma. Torn leaves are traditional; they release more flavor than sliced.
Serving Suggestions
This soup works warm or cold. Serve hot with crusty bread and Parmesan cheese. Chilled, it's perfect for summer lunches—garnish with a drizzle of olive oil and more fresh basil. A splash of balsamic vinegar adds sophisticated depth.
Variations to Try
- With pesto: Swirl in basil pesto instead of fresh basil
- With pasta: Add small pasta like ditalini for minestrone-style
- Smoky: Add grilled vegetables for smoky depth
- With shrimp: Add sautéed shrimp for protein
Summer Vegetable Soup
Nutrition (per serving)
Ingredients
Instructions
- Sauté aromatics. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 4 minutes. Add garlic and cook 1 minute.
- Add vegetables. Add zucchini, yellow squash, and green beans. Cook for 3 minutes.
- Simmer. Add tomatoes, corn, broth, and oregano. Bring to a simmer and cook 10 minutes until vegetables are tender but not mushy.
- Season. Season with salt and pepper. Remove from heat and stir in fresh basil.
- Serve. Ladle into bowls. Top with Parmesan and a drizzle of olive oil.
Recipe Notes
- Use the ripest tomatoes you can find
- Add basil off the heat to preserve flavor
- Also delicious served chilled
Frequently Asked Questions
Can I eat this soup cold?
Yes! This soup is delicious chilled on hot summer days. Refrigerate until cold and adjust seasoning before serving, as cold food needs more salt. Add fresh basil right before serving.
What if my tomatoes aren't very ripe?
Add a teaspoon of sugar or use canned San Marzano tomatoes instead. Underripe tomatoes can be acidic and bland. If using fresh, choose the ripest you can find for the best flavor.
Can I add other summer vegetables?
Absolutely! Add bell peppers, summer squash varieties, okra, or fresh shell beans. Summer gardens overflow with options—use what you have. Just cut everything to similar sizes for even cooking.
How long does this soup keep?
Refrigerate for up to 4 days. The vegetables will soften over time. This soup doesn't freeze well—the high water content in summer vegetables makes them mushy after thawing.
Should I peel the tomatoes?
Peeling is optional. The skins will curl up in the soup but aren't unpleasant. If you prefer, score an X on the bottom, blanch 30 seconds, and the skins slip right off.