Easy Summer Vegetable Soup

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

5 from 5 votes

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!

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American

Servings:

Calories: 190kcal

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

Coat the bottom of a large pot with olive oil and place it over medium heat.
When the oil is hot, add the onion and sauté for about 5 minutes, until soft and translucent.
Add the garlic and continue to sauté for about 1 minute more, until very fragrant.
Stir in the wine, rosemary, and thyme. Raise the heat and bring the liquid to a simmer.
Lower the heat and allow the liquid to simmer for about 4 minutes, until reduced by about half.
Stir in the tomatoes, tomato paste, broth, potatoes and corn. Allow the mixture to simmer for about 10 minutes, stirring occasionally.
Stir in the green beans and allow the mixture to continue simmering for 5 minutes.
Stir in the zucchini and allow the mixture to simmer for about 5 minutes more, until the veggies are tender.
Remove the pot from heat and season with salt and pepper to taste.
Ladle into bowls and sprinkle with parsley. Serve.

Notes

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

Nutrition