Summer Harvest Soup With Corn, Zucchini, & Tomatoes

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I love local, seasonal food.

Sure it’s higher in nutrients, better for our planet and will usually save me some money but those are not reason enough for my selfish self.

For me, the number one driver is FLAVOR.

(I mean don’t get me wrong, the prior reasons are important to me but let’s be honest – if my food met all of that criteria, and then tasted like poop, I wouldn’t be so on board).

There is just nothing like a fresh, local, seasonal ingredient at it’s peak (and if you find yourself having a hard time enjoying fruits and veggies, I challenge you to stop buying your apples from Chili and your zucchini from Mexico and see if that helps).

This soup captures the bounty of summer here in New Jersey.

Corn, tomatoes, zucchini and basil are all at their peak right now which is exactly what makes this soup so easy to pull together.  You see, when you buy these types of high quality ingredients, there’s not much work for you to do.  They come complete with all the flavors and textures in tact, so a simple preparation like this soup is merely providing a place for them all to land.

It’s fresh, clean, delicious and my kids gobbled it up as well.  Definitely a recipe to make before the summer bounty passes by.

Print Recipe

4.75 from 27 votes

Summer Harvest Veggie Soup

Course: DIET, LUNCH, soup + stew + chili

Cuisine: American, gluten free, vegan, vegetarian

Author: Dani Spies

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Calories: 560kcal

Ingredients

• 1 tbsp. extra virgin olive oil
• 1 chopped onion
• 2 cups of peeled diced tomatoes (fresh or canned)
• 2 medium zucchini chopped
• 2 cloves garlic minced
• 4 cups organic low sodium chicken broth
• 4 ears of corn kernels cut off the cob
• 1/2 cup fresh basil chopped
• 1/4 cup grated Parmesan cheese optional

Instructions

• Heat oil in a large pot over a medium high heat. Add in chopped onion along with a kiss of salt and saut for 5 minutes or until onion is fragrant and translucent.
• Stir in tomatoes, zucchini, and garlic with one more kiss of salt and some black pepper and cool for 5 minutes. Add in chicken broth, crank up the heat, and let everything come to a boil.
• Once you have your boil, reduce heat down to a simmer and stir in corn, basil and parmesan cheese (optional). Cook another 3-5 minutes until the zucchini is fork tender and corn still has its fresh pop. Serve and enjoy!!
• Makes 4-6 servings.

Nutrition

Calories: 560kcal | Carbohydrates: 71g | Protein: 22g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 22mg | Sodium: 438mg | Potassium: 1007mg | Fiber: 7g | Sugar: 23g | Vitamin A: 1525IU | Vitamin C: 28.5mg | Calcium: 309mg | Iron: 2.5mg