A bright and colorful soup with vegetables like tomato, zucchini and potato. Perfect for a warm summer night or even a chilly fall day.
Summer Vegetable Soup
Ingredients
- 2 Cans Italian Stewed Tomato
- 8 Oz Yellow Tomatoes
- 3 Tbs olive oil
- 1 Large Onion
- 2 Zucchini Chopped
- 3 Potatoes Diced
- 2 Garlic Cloves
- 5 Cups Vegetable Stock
- 4 Tbs Fresh Basil
- To Taste Sea Salt
- To Taste Black Pepper
Notes
Heat the oil and saute the onion for 5 minutes.
Combine tomatoes, zucchini, potatoes and garlic cook at medium heat for 10 minutes.
Pour the stock into the pan and bring the soup to a boil.
Once at a boil, cover and lower temperature simmer. Cook until vegetables are tender.
Remove from the heat and stir in basil. Add salt and pepper to taste.
Serve hot.
Combine tomatoes, zucchini, potatoes and garlic cook at medium heat for 10 minutes.
Pour the stock into the pan and bring the soup to a boil.
Once at a boil, cover and lower temperature simmer. Cook until vegetables are tender.
Remove from the heat and stir in basil. Add salt and pepper to taste.
Serve hot.
