Description
A warm and simple vegetable soup, perfect for weeknight dinners or a light lunch, built on aromatic soffritto and loaded with fresh vegetables.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped (yellow or sweet)
- 2 carrots, sliced (about 1 cup)
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, chopped (any color)
- 1 (14.5 oz) can diced tomatoes (with juices)
- 4 cups vegetable broth (low-sodium if preferred)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, sliced carrots, and sliced celery. Cook until softened, about 5 minutes.
- Stir in minced garlic and cook for another 30–60 seconds until fragrant.
- Add diced zucchini, chopped bell pepper, can of diced tomatoes (with juices), and vegetable broth. Stir in dried thyme and basil. Season with salt and pepper.
- Bring to a boil, then reduce heat to low and simmer uncovered for 20–25 minutes until vegetables are tender.
- Taste and adjust seasoning, then serve hot garnished with fresh parsley.
Notes
For a thicker soup, mash some pieces against the pot; for a silky finish, blend half the soup and return it to the pot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American