Best 2 Fresh Vegetable Basil Soup Recipes
Indulge in a symphony of flavors with our collection of fresh vegetable basil soup recipes. From classic to contemporary, these culinary creations are a delectable journey for your taste buds. Dive into the vibrant green goodness of our traditional basil soup, where the aromatic herb blends harmoniously with a medley of vegetables, creating a comforting and wholesome meal. Discover a delightful twist with our roasted vegetable basil soup, where roasted vegetables add a smoky depth of flavor, elevating the soup to a gourmet experience. For a lighter option, our summer vegetable basil soup is a refreshing delight, featuring a colorful array of seasonal vegetables and a hint of lemon zest for a vibrant touch. And for those seeking a touch of spice, our spicy vegetable basil soup is a flavorful adventure, where chili peppers ignite your palate while the soothing embrace of basil brings balance. Each recipe offers a unique culinary experience, ensuring there's a perfect soup for every taste preference.
Here are our top 2 tried and tested recipes!
FRESH VEGETABLE BASIL SOUP
I found this recipe online and it turned out pretty good. I have a fondness for fresh peas so I haven't tried it yet with frozen.
Provided by Mary Hallen
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Sometimes I add a hot pepper sauce for some bite.
- In a 5-qt pan over med heat, melt butter.
- Add onion, celery and carrot.
- Cook, stir occasionally, until veggies are soft but not brown (10 min).
- Add potato, tomatoes, stock, basil to pan.
- Bring to boil, then cover and simmer for 15 minutes.
- Add cauliflower and zucchini and simmer for about 10 minutes.
- Add peas and simmer for about 5 minutes or until all veggies are tender.
- Season with salt and pepper.
- Serve with cheese.
FRESH VEGETABLE BASIL SOUP
Steps:
- 1. Chop onion, slice celery, slice carrots 1/8 inch thick.
- 2. Peel and cube potatoes, peel and dice tomatoes.
- 3. Break cauliflower into flowerets.
- 4. Slice zucchini 1/4 inch thick.
- 5. In a 5 quart pan over medium heat, saute, with a small amount of water until tender, onion, celery and carrots.
- 6. Add the other ingredients to the pan: the potatoes, tomatoes additional water, basil, garlic powder, bay leaf, thyme and parsley.
- 7. Bring to a boil, then cover and let simmer for 15 minutes.
- 8. Add cauliflower and zucchini and simmer for 10 more minutes.
- 9. Add peas and simmer for another 5 minutes, or until all vegetables are tender.
- 10. Season to taste with salt if desired.
- 11. Serve.
- 12. Garnish with a small celery heart stalk with the leaves still attached, if desired.
Tips:
- For a smoother soup, blend it until it reaches your desired consistency. You can use an immersion blender or a regular blender.
- If you don't have vegetable broth, you can use water instead. Just add a little bit of salt and pepper to taste.
- To make the soup ahead of time, cook it according to the recipe and then let it cool completely. Store it in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
- When you're ready to serve the soup, reheat it over medium heat until it's warmed through.
- Garnish the soup with fresh basil leaves, grated Parmesan cheese, or croutons.
Conclusion:
This fresh vegetable basil soup is a delicious and healthy way to enjoy your favorite vegetables. It's perfect for a light lunch or dinner, and it's also a great way to use up leftover vegetables. With its bright flavors and vibrant color, this soup is sure to be a hit with everyone who tries it.
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