Vegetable Basil Soup
A hearty vegetable basil soup bursting with fresh flavors, perfect for a comforting meal. It combines tender vegetables, aromatic basil, and Parmesan for richness.
Ingredients
- 1 medium onion, chopped ⓘ
- 1 large stalk celery, thinly sliced ⓘ
- 1 large carrot, thinly sliced ⓘ
- 3 Tbsp. butter or margarine ⓘ
- 1 large potato, peeled and cubed ⓘ
- 2 large tomatoes, peeled, seeded, and diced ⓘ
- 2 (14 1/2 oz.) cans chicken broth
- 1 tsp. dry basil ⓘ
- 1/2 small head cauliflower, broken into flowerets ⓘ
- 2 small zucchini, sliced 1/4-inch thick
- 1/2 (10 oz.) pkg. frozen peas ⓘ
- salt ⓘ
- pepper ⓘ
Instructions
- In a 5-quart pan over medium heat, cook onion, celery, and carrot in butter, stirring occasionally, until the onion is soft but not browned.
- Add potato, tomatoes, chicken broth, and basil.
- Bring to a boil; cover and reduce heat to simmer for 15 minutes.
- Add cauliflower and zucchini; simmer for an additional 10 minutes.
- Add peas and simmer until tender, about 5 minutes.
- Season with salt and pepper to taste.
- Serve the soup topped with grated Parmesan cheese.
Tips & Substitutions
For added flavor, consider sautéing a few cloves of minced garlic with the onion, celery, and carrot. You can also substitute fresh basil for dry if available, using about three times the amount. If you prefer a creamier texture, blend part of the soup before adding the peas. This soup pairs wonderfully with a side of crusty bread.
Serving Suggestions
Serve the Vegetable Basil Soup hot, garnished with freshly grated Parmesan cheese for an extra touch of flavor. It pairs beautifully with a simple green salad or a slice of garlic bread. For a heartier meal, consider serving alongside Chicken Marco Polo Casserole, which complements the soup's flavors.
Storage & Reheating
Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. To reheat, gently warm on the stove over low heat, adding a splash of water or broth if the soup appears too thick.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Basil Soup contains roughly 245 calories, with 4g protein, 17g carbohydrates, and 18g fat. It is an excellent source of vitamin A (26% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 809mg per serving (35% 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 make this soup vegan?
Yes, you can easily make this soup vegan by substituting the butter with olive oil or vegan margarine and using vegetable broth instead of chicken broth. The resulting flavors will still be delicious and satisfying.
How can I make this soup spicier?
To add some heat, consider incorporating a pinch of red pepper flakes or a dash of hot sauce when you add the broth. Alternatively, you can serve the soup with a side of hot sauce for individual preference.
Can I use canned vegetables instead of fresh?
Yes, you can substitute canned vegetables for fresh ones if you're short on time. However, be mindful of the sodium content in canned vegetables. Rinse them before adding to the soup to reduce saltiness, and adjust the seasoning accordingly.
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).