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summer veggie soup

Summer Vegetable Soup

Course: Soup
Cuisine: Mediterranean
Prep Time: 10 minutes
Cook Time: 20 minutes
Calories: 103kcal
Author: Mama the Passionate Gardener
Print Recipe


  • 1 sping onion bundle
  • 1 lb summer squash
  • 1/2 lb sweet peppers
  • 1/2 lb tomatoes
  • 1 potato optional
  • 2 big carrots optional
  • springs of thyme
  • basil leaves
  • 3 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp cinnamon
  • 1 1/2 pint chicken stock or water
  • 1 cup heavy cream


  • Clean the vegetables well and peel the potato if using any.
    summer veggie soup
  • Roughly chop the veggies, then transfer them to a soup pot.
  • Add in two tablespoons of olive oil or butter, then turn on the fire and saute.
    summer vegetable soup
  • Season with salt, pepper, and cinnamon.
  • Add in the herbs. Either chop them up or add them as a bundle (boouquet garnis).
  • Pour in the stock or water. Make sure to submerge the veggies.
  • Bring the soup to a quick boil, then reduce the fire to a simmer. Cook for 20 minutes.
  • After 20 minutes, blend the soup to a smooth texture. Don't forget to remove the herb bundle.
    summer veggie soup
  • Add in the cream. Stir to incorporate.


  • Serve the soup with some popovers or a quiche. 
  • Carrots and potatoes give the soup a heavier consistency, which is more filling. Omit them, if you desire a lighter soup.


Calories: 103kcal | Carbohydrates: 12g