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    You are here: Home / Soups / Easy Summer Vegetable Soup

    LAST UPDATED: July 27, 2018 • FIRST PUBLISHED: July 27, 2018

    Easy Summer Vegetable Soup

    Jump to Recipe Print Recipe

    This light and healthy summer vegetable soup is packed with juicy tomatoes, sweet summer corn, green beans, and zucchini simmered in a savory herbed white wine broth. Totally vegan and naturally gluten-free!

    Pot of Summer Vegetable Soup with Spoon and Bunch of Parsley in the Background

    So, how's everyone's summer veggie gardens coming along? Mine was doing fine until about a week ago when, as far as I can tell, a single baby bunny completely decimated most of it. I've still got my tomato plants, but he made off with the first of my bell peppers, an entire Italian kale plant, and snagged all of the leaves and pod off of my six edamame plants.

    And this is all just one little baby bunny! At least I think so. I haven't seen any other critters munching on my plants, and I've caught him chowing down multiple times.

    I guess maybe it's sort of my fault for not doing anything to stop it. Because how could I, with all that cuteness? Chasing baby bunnies out of one's yard takes a tougher woman than me.

    So anyway, none of the veggies in this soup came from my garden. Oh, except for the parsley on top! That counts, right?

    Overhead View of a Bowl of Summer Vegetable Soup with Spoon

    Whether you've had better luck with your garden than me, are overrun with CSA veggies, or just got a little excited in the produce aisle, this soup is a great way to use up those summer veggies.

    And yeah, it's soup and this is summer. Fortunately, we've had some cool and rainy days over the last few weeks where I live. Those days make me so happy, and they're a perfect excuse to cook up some veggie-packed soup!

    As the title hopefully indicates, this soup is pretty simple. So simple I was reluctant to even post a recipe for it. But I really enjoyed it, so I figured I'd post it and hope some of you guys do too.

    The trick to mixed veggie soups like this is to add the vegetables in stages based on how long they take to cook.

    First, in with tomatoes (which can simmer away forever without overcooking, so throw 'em in now), corn, and potatoes, which take a while. After a bit, add the green beans. Finally, in with the zucchini.

    Collage Showing Steps For Making Summer Vegetable Soup: Simmer Tomatoes, Corn and Potatoes in Broth, Add Green Beans, and Add Zucchini

    Tips for Making Awesome Summer Vegetable Soup

    • The recipe calls for white wine, which adds a lot of flavor to this soup. If you're not into cooking with wine, replace it with an equal amount of vegetable broth.
    • And if you are into cooking with wine, check Barnivore to make sure the wine you're cooking with is vegan.
    • Feel free to switch up the veggies with your favorites (even non-summer veggies work!) but make sure to add them at the right time. Rule of thumb: the harder the veggie, the longer it takes to cook. So firmer veggies like carrots and broccoli can go in early, add softer veggies or delicate greens like spinach later.

    Close Up of Summer Vegetable Soup with Spoon

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Pot of Summer Vegetable Soup with Spoon and Bunch of Parsley in the Background
    5 from 5 votes
    Print

    Easy Summer Vegetable Soup

    This light and healthy summer vegetable soup is packed with juicy tomatoes, sweet summer corn, green beans, and zucchini simmered in a savory herbed white wine broth. Totally vegan and naturally gluten-free!

    Course Soup
    Cuisine American
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 6
    Calories 190 kcal
    Author Alissa Saenz

    Ingredients

    • 1 tablespoon olive oil
    • 1 medium onion, diced
    • 3 garlic cloves, minced
    • 1 cup dry white wine
    • 1 tablespoon finely chopped fresh rosemary (or 1 teaspoon dried)
    • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
    • 4 cups vegetable broth
    • 1 (14 ounce) can diced tomatoes
    • 2 tablespoons tomato paste
    • 2 cups diced red potatoes (1 inch pieces)
    • 1 ½ cups fresh corn kernels (can sub frozen)
    • 1 ½ cups fresh green beans, cut into 1-inch pieces
    • 1 ½ cups chopped zucchini (about 1 medium zucchini)
    • Salt and pepper to taste
    • Fresh parsley, for serving (optional)

    Instructions

    1. Coat the bottom of a large pot with olive oil and place it over medium heat.

    2. When the oil is hot, add the onion and sauté for about 5 minutes, until soft and translucent.

    3. Add the garlic and continue to sauté for about 1 minute more, until very fragrant.

    4. Stir in the wine, rosemary, and thyme. Raise the heat and bring the liquid to a simmer.

    5. Lower the heat and allow the liquid to simmer for about 4 minutes, until reduced by about half.

    6. Stir in the tomatoes, tomato paste, broth, potatoes and corn. Allow the mixture to simmer for about 10 minutes, stirring occasionally.

    7. Stir in the green beans and allow the mixture to continue simmering for 5 minutes.

    8. Stir in the zucchini and allow the mixture to simmer for about 5 minutes more, until the veggies are tender.

    9. Remove the pot from heat and season with salt and pepper to taste. 

    10. Ladle into bowls and sprinkle with parsley. Serve.

    Recipe Notes

    This soup goes heavy on the veggies and light on the broth. Add more broth if you like.

    Nutrition Facts
    Easy Summer Vegetable Soup
    Amount Per Serving
    Calories 190 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 0.8g4%
    Sodium 672mg28%
    Potassium 735mg21%
    Carbohydrates 27g9%
    Fiber 5.3g21%
    Sugar 7.1g8%
    Protein 7.5g15%
    Calcium 50mg5%
    Iron 3.4mg19%
    * Percent Daily Values are based on a 2000 calorie diet.
    Summer Vegetable Soup
    « Shiitake Mushroom Vegan Bao Buns
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Marcia says

      July 27, 2018 at 8:15 pm

      I LOVE SOUP, I don't care what time of year it is...Thanks!

      Reply
      • Alissa Saenz says

        August 03, 2018 at 3:55 pm

        Agreed!!

        Reply
    2. Sarah | Well and Full says

      August 02, 2018 at 12:58 pm

      I LOVE putting my summer veggies in a nice soup. This version looks amazing!!

      Reply
      • Alissa Saenz says

        August 03, 2018 at 3:41 pm

        I'm all about soup, all year long!

        Reply
    3. Karen says

      August 15, 2018 at 4:40 pm

      5 stars
      I made this soup and it’s amazing. I substituted carrots for potatoes and spinach for zucchini. I also added a can of pink beans for protein.

      Reply
      • Alissa Saenz says

        August 18, 2018 at 9:37 pm

        Yay!! I'm so glad you enjoyed it! And a can of pinto beans sounds like a delicious addition! Thanks Karen!

        Reply
    4. Morgan L says

      June 15, 2019 at 1:53 pm

      5 stars
      Terrific, versatile recipe. I added about a 1/2 cup of Bob's Red Mill lentil/alphabet noodle blend for heft... and served it with zucchini muffins to use up the rest of the zucchini. It was wonderful.

      Reply
      • Alissa Saenz says

        June 16, 2019 at 2:08 pm

        Great idea! I'm glad you enjoyed it!

        Reply
    5. Diane Briggs says

      July 14, 2019 at 6:29 pm

      5 stars
      Vegan son loved it. I added carrots and doubled the herbs and wine :)

      Reply
      • Alissa Saenz says

        July 21, 2019 at 11:08 am

        Wonderful! I'm so happy he enjoyed it!

        Reply
    6. Marcia says

      August 11, 2019 at 4:05 pm

      5 stars
      This is an excellent recipe. I added Shallots, a few sweet potatoes, some delicate asparagus, and used more fresh herbs and fresh tomatoes. I think it turned out really well. It will be one my favorites. I really appreciate you making vegan recipes great, available and easy.

      Reply
      • Alissa Saenz says

        August 18, 2019 at 2:19 pm

        That sounds wonderful! I'm so glad you enjoyed it! Thanks Marcia!

        Reply
    7. El says

      June 09, 2020 at 10:38 pm

      5 stars
      Made this with Salpica Urban Cowgirl mango & grilled tomato salsa (to reduce the amount of tomato in the recipe), and added chopped carrot and celery at the same time as the potato. Loved it!! This recipe is a keeper. Thanks for sharing it.

      Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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