Description
A light and fresh summer vegetable soup packed with zucchini, sweet corn, tomatoes, and basil in a simple savory broth.
Ingredients
- 1 tbsp extra virgin olive oil
- 1 onion, chopped
- 2 cups peeled diced tomatoes (fresh or canned)
- 2 medium zucchini, chopped
- 2 cloves garlic, minced
- 4 cups organic low sodium chicken broth
- 4 ears corn, kernels cut off the cob
- 1/2 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese (optional)
Instructions
1. Heat olive oil in a large pot over medium-high heat. Add chopped onion with a pinch of salt and sauté for about 5 minutes until fragrant and translucent.
2. Stir in tomatoes, zucchini, and garlic with another pinch of salt and black pepper. Cook for 5 minutes.
3. Add chicken broth and increase heat until the soup comes to a boil.
4. Reduce heat to a simmer and stir in corn, basil, and Parmesan cheese if using.
5. Cook for 3–5 minutes until zucchini is fork tender and the corn remains bright and crisp. Serve and enjoy.
Notes
For a vegetarian version, use vegetable broth instead of chicken broth.
Parmesan cheese is optional and can be omitted to keep the soup dairy-free.
This soup tastes even better with very fresh summer corn and basil.