It might seem a little strange to be posting soup recipes in the middle of summer, especially considering the fact that most of the country has been suffering through unbearable heat, but here in California it has been unseasonably cold. Yeah, I know, it’s rough.
If you think about it though, vegetable soup is a great thing to make during the summer since you will get the best produce this time of year. I also like this soup, because it’s perfect for using up vegetables before they go off. There is also no real set recipe to vegetable soup, you can just use up whatever fresh, frozen, canned vegetables you have on hand!
- 2 tbsp. EVOO
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, chopped
- 1 medium potato, diced into cubes
- 2 – 14.5 oz. cans diced tomatoes
- 32 oz. low sodium vegetable broth (or broth of choice)
- 1 tsp. dried thyme
- 1 zucchini, chopped
- 1 small head broccoli, cut into bite sized pieces
- Fresh grated parmesan