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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.
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.
JEN says
Oh, YUM. Can’t wait to try this! Looks fabulous! Thanks Dani!
Cara M says
This soup was spectacular! I am vegan and gluten free and participate in an organic CSA bag. It contained every ingredient this recipe required! The entire recipe took only 30 minutes to make. I paired it with some roasted eggplant chips and was very pleased with the results. I highly recommend this recipe.
Thanks Dani!!!
Dani says
Awesome! so glad to hear it. Now I want to hear more about those zucchini chips:)
Maureen says
Summertime and happiness in a bowl! I made this as written and it was fabulous. All ingredients right out of the garden. Yum!
Amy says
Bought everything to make this tomorrow!! Can’t wait to try it…
Alec says
Can this be frozen after it is made?
Dani says
I imagine it could – but I’ve never tried it myself.
lee says
this soup sounds like it could be made vegan, but as it is, there is chicken stock in it!? wrong category…
Melanie A Giles says
I am making it right now! Added some carrots and spinach for extra deliciousness. Can’t wait to dig in.
Dani says
yum! enjoy…
Kristen says
This was delicious! I added some pasta to entice the kids to eat it and bulk it up. So sad all the leftovers are gone! Thanks for the recipe.
Dani says
So glad you liked it! My kids like it with a little pasta too:)
Paul says
Great recipe, Dani. One other vegan substitution for the cheese is nutritional yeast. It has a nice cheesy consistency, albeit a different flavor from parmesan.
wayne says
i do not cook as a rule but I just made this soup and it is with-out-a-doubt the best soup I have ever had. (the local market did not have basil so I used basil paste and worked very good.) thanks
Dani says
Haha! So glad to hear that Wayne:) And thanks for sharing the tip about the basil paste!!
sherry says
can you add ginger or tumeric? quantity??
Dani says
Sure! I would start small… 1/2 teaspoon or so and then taste and adjust.
Suzanne says
This looks so good! What a great way to use all the garden veggies that are ready!
Vanessa says
Thanks for sharing! Does it keep long?