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

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Soup
Cuisine Soup
Servings 4


  • 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


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.