This light and healthy summer vegetable soup is packed with juicy tomatoes, sweet summer corn, green beans, and zucchini simmered in a savory herbed white wine broth. Totally vegan and naturally gluten-free!
So, how's everyone's summer veggie gardens coming along? Mine was doing fine until about a week ago when, as far as I can tell, a single baby bunny completely decimated most of it. I've still got my tomato plants, but he made off with the first of my bell peppers, an entire Italian kale plant, and snagged all of the leaves and pod off of my six edamame plants.
And this is all just one little baby bunny! At least I think so. I haven't seen any other critters munching on my plants, and I've caught him chowing down multiple times.
I guess maybe it's sort of my fault for not doing anything to stop it. Because how could I, with all that cuteness? Chasing baby bunnies out of one's yard takes a tougher woman than me.
So anyway, none of the veggies in this soup came from my garden. Oh, except for the parsley on top! That counts, right?
Whether you've had better luck with your garden than me, are overrun with CSA veggies, or just got a little excited in the produce aisle, this soup is a great way to use up those summer veggies.
And yeah, it's soup and this is summer. Fortunately, we've had some cool and rainy days over the last few weeks where I live. Those days make me so happy, and they're a perfect excuse to cook up some veggie-packed soup!
As the title hopefully indicates, this soup is pretty simple. So simple I was reluctant to even post a recipe for it. But I really enjoyed it, so I figured I'd post it and hope some of you guys do too.
The trick to mixed veggie soups like this is to add the vegetables in stages based on how long they take to cook.
First, in with tomatoes (which can simmer away forever without overcooking, so throw 'em in now), corn, and potatoes, which take a while. After a bit, add the green beans. Finally, in with the zucchini.
Tips for Making Awesome Summer Vegetable Soup
- The recipe calls for white wine, which adds a lot of flavor to this soup. If you're not into cooking with wine, replace it with an equal amount of vegetable broth.
- And if you are into cooking with wine, check Barnivore to make sure the wine you're cooking with is vegan.
- Feel free to switch up the veggies with your favorites (even non-summer veggies work!) but make sure to add them at the right time. Rule of thumb: the harder the veggie, the longer it takes to cook. So firmer veggies like carrots and broccoli can go in early, add softer veggies or delicate greens like spinach later.
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!
📖 Recipe
Easy Summer Vegetable Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 cup dry white wine
- 1 tablespoon finely chopped fresh rosemary (or 1 teaspoon dried)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 4 cups vegetable broth
- 1 (14 ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 2 cups diced red potatoes (1 inch pieces)
- 1 ½ cups fresh corn kernels (can sub frozen)
- 1 ½ cups fresh green beans, cut into 1-inch pieces
- 1 ½ cups chopped zucchini (about 1 medium zucchini)
- Salt and pepper to taste
- Fresh parsley, for serving (optional)
Instructions
- Coat the bottom of a large pot with olive oil and place it over medium heat.
- When the oil is hot, add the onion and sauté for about 5 minutes, until soft and translucent.
- Add the garlic and continue to sauté for about 1 minute more, until very fragrant.
- Stir in the wine, rosemary, and thyme. Raise the heat and bring the liquid to a simmer.
- Lower the heat and allow the liquid to simmer for about 4 minutes, until reduced by about half.
- Stir in the tomatoes, tomato paste, broth, potatoes and corn. Allow the mixture to simmer for about 10 minutes, stirring occasionally.
- Stir in the green beans and allow the mixture to continue simmering for 5 minutes.
- Stir in the zucchini and allow the mixture to simmer for about 5 minutes more, until the veggies are tender.
- Remove the pot from heat and season with salt and pepper to taste.
- Ladle into bowls and sprinkle with parsley. Serve.
Notes
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Can you freeze this?
You can! I find it best to freeze it in small portions, since soup takes forever to thaw out. It should be good for about 3 months once frozen.
Thank you for the quick response!
Made this with Salpica Urban Cowgirl mango & grilled tomato salsa (to reduce the amount of tomato in the recipe), and added chopped carrot and celery at the same time as the potato. Loved it!! This recipe is a keeper. Thanks for sharing it.
This is an excellent recipe. I added Shallots, a few sweet potatoes, some delicate asparagus, and used more fresh herbs and fresh tomatoes. I think it turned out really well. It will be one my favorites. I really appreciate you making vegan recipes great, available and easy.
That sounds wonderful! I'm so glad you enjoyed it! Thanks Marcia!
Vegan son loved it. I added carrots and doubled the herbs and wine :)
Wonderful! I'm so happy he enjoyed it!
Terrific, versatile recipe. I added about a 1/2 cup of Bob's Red Mill lentil/alphabet noodle blend for heft... and served it with zucchini muffins to use up the rest of the zucchini. It was wonderful.
Great idea! I'm glad you enjoyed it!
I made this soup and it’s amazing. I substituted carrots for potatoes and spinach for zucchini. I also added a can of pink beans for protein.
Yay!! I'm so glad you enjoyed it! And a can of pinto beans sounds like a delicious addition! Thanks Karen!
I LOVE putting my summer veggies in a nice soup. This version looks amazing!!
I'm all about soup, all year long!
I LOVE SOUP, I don't care what time of year it is...Thanks!
Agreed!!