Summer Garden Soup

posted by 7 years ago


2 Tbs. extra virgin olive oil

1 large onion, chopped

3 c. water

3 medium (8 ounces each) zucchini and/or yellow summer squashes, coarsely chopped

2 red and/or yellow peppers, coarsely chopped

3 large ripe tomatoes, chopped

3 clove(s) garlic, crushed with press

1/2 tsp. fennel seeds

Coarse salt and fresh ground pepper to taste

Sliced basil leaves, for garnish


In 5-quart saucepot, heat oil over medium-high heat. Add onion; cook 10 minutes or until tender and lightly browned. Add water, zucchini, peppers, tomatoes, garlic, fennel seeds, salt, and black pepper; heat to boiling. Reduce heat to medium; cook, uncovered, 20 minutes or until vegetables are tender. Remove 4 c. soup from saucepot. In blender, with center part of cover removed to allow steam to escape, blend the 4 cups soup, in small batches, until pureed. Return pureed soup to saucepot. Reheat soup to serve hot, or refrigerate to serve cold later. Garnish with basil.

tags:  soups, vegetarian, vegetables, summer, Summer Garden Soup
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