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Summer Harvest Soup - Clean & Delicious
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4.72 from 25 votes

Summer Harvest Veggie Soup

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: DIET, LUNCH, soup + stew + chili
Cuisine: American, gluten free, vegan, vegetarian
Calories: 560kcal
Author: Dani Spies


  • 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


  • 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.



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