Fresh Vegetable Basil Soup
A vibrant, flavorful vegetable basil soup featuring fresh peas, zucchini, cauliflower, and tomatoes, perfect for a light, healthy meal packed with aromatic basil.
Ingredients
- 3 Tbsp. butter or margarine ⓘ
- 1 large stalk celery, sliced ⓘ
- 1 large potato, peeled and cubed ⓘ
- 4 c. vegetable stock ⓘ
- 1/2 small head cauliflower, broken into flowerets
- 2 small zucchini, sliced ⓘ
- salt and pepper
- Parmesan cheese ⓘ
- 1 medium onion, chopped ⓘ
- 1 large carrot, sliced
- 2 large tomatoes, peeled and diced ⓘ
- 3 Tbsp. coarsely chopped fresh basil or 1 tsp. dried basil ⓘ
- 1/2 lb. fresh green peas or 8 oz. frozen peas ⓘ
Instructions
- Melt butter in a large pot over medium heat.
- Add chopped onion, sliced celery, and sliced carrot; cook until soft, about 10 minutes.
- Add peeled and cubed potato, peeled and diced tomatoes, vegetable stock, and chopped basil; bring to a boil.
- Cover and simmer for 15 minutes.
- Add cauliflower flowerets and sliced zucchini; simmer for an additional 10 minutes.
- Add green peas and cook for another 5 minutes or until all vegetables are tender.
- Serve hot, garnished with Parmesan cheese.
Tips & Substitutions
For added flavor, consider sautéing garlic with the onions, or include a splash of white wine after the vegetables have softened. If you don't have fresh basil, Italian seasoning can be a good substitute. You can also swap out the vegetables based on what's in season or available; for example, carrots can be replaced with parsnips for a different taste. This recipe is perfect for using leftover vegetables.
Serving Suggestions
This soup is delicious on its own but pairs beautifully with a slice of crusty bread or a simple side salad. For a heartier meal, consider serving it alongside Greek Loaf or Mediterranean recipes. A sprinkle of lemon zest on top can brighten the flavors, and don't forget the Parmesan cheese for a savory finish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stove over medium heat, stirring occasionally. If the soup thickens too much during storage, you can add a little vegetable stock or water to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Fresh Vegetable Basil Soup contains roughly 1497 calories, with 32g protein, 149g carbohydrates, and 93g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (114% of the Daily Value), and calcium (106% of the Daily Value). Note that it is relatively high in sodium, at 2921mg per serving (127% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the Fresh Vegetable Basil Soup?
Yes, this soup freezes well! Allow it to cool completely, then transfer it to freezer-safe containers, leaving some space for expansion. It can be frozen for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stove, adding extra liquid if needed.
What can I use instead of vegetable stock?
If you don't have vegetable stock, water can be used as a substitute, but adding a bit of salt and herbs can enhance the flavor. Alternatively, you can make a quick broth using bouillon cubes or powder mixed with water for a similar effect.
Is this soup suitable for a vegan diet?
Yes, you can easily make this soup vegan by substituting the butter with olive oil or vegan margarine and omitting the Parmesan cheese or replacing it with a vegan alternative. This will keep the soup rich and flavorful while adhering to vegan dietary preferences.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).