Summer Vegetable Soup

Summer Vegetable Soup

I was in the mood for some soup the other day, and found a delightful recipe for Summer Vegetable Soup in the Forks Over Knives cookbook. With a couple of minor modifications, I ended up with a delicious, healthy, and flavorful cup of soup that has “summer” written all over it. If you’re in the mood for a cup of summer soup, give this a shot. You’ll be glad you did.

Bon Appétit!


  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 medium tomatoes, chopped
  • 1 large zucchini, diced
  • 1 yellow squash, diced
  • 2 c. sweet corn
  • 4 c. vegetable broth
  • 1 tbsp. dried basil
  • Zest and juice of 1 lemon
  • 1-2 tbsp. Olive oil
  • Salt and pepper, to taste


  1. In a soup pot, sauté the onion and garlic with the olive oil over medium heat for 6-8 minutes, or until softened.
  2. Add the tomatoes and cook for 8-10 minutes, or until the tomatoes start to break down slightly.
  3. Ad the zucchini, yellow squash, corn, vegetable stock, basil, salt, and pepper.
  4. Bring the pot to a boil over high heat, then reduce heat to medium and cook until the vegetables are tender, about 15 minutes.
  5. Add the lemon zest and juice, and additional salt and pepper, to taste.


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