Recipe: Summer vegetable soup

By Mayo Clinic Staff

Summer vegetable soup

Dietitian's tip:

The midsummer wealth of vegetables and herbs makes it a pleasure to prepare this satisfying soup. Despite the bountiful ingredients, the soup is quick to make.

Number of servings

Serves 8


·        1 tablespoon olive oil

·        1 yellow onion, chopped

·        3 cloves garlic, chopped

·        4 plum (Roma) tomatoes, peeled and seeded, then diced

·        1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano

·        1 teaspoon ground cumin

·        4 cups vegetable stock or broth

·        1 bay leaf

·        1 carrot, peeled, halved lengthwise, and thinly sliced crosswise

·        1 yellow bell pepper, seeded and diced

·        1 zucchini, halved lengthwise and thinly sliced crosswise

·        1 tablespoon grated lemon zest

·        2 tablespoons chopped fresh cilantro (fresh coriander)

·        1/4 teaspoon salt

·        1/4 teaspoon freshly ground black pepper


In a large saucepan, heat the olive oil over medium heat. Add the onion and saute until soft and translucent, about 4 minutes. Add the garlic and saute for 30 seconds; don't let the garlic brown. Add the tomatoes, oregano and cumin and saute until the tomatoes are softened, about 4 minutes.