This delicious garden vegetable soup recipe tastes like a garden in a bowl. The layers of delicious flavor are what really sets this soup apart from others. Onion and garlic provide a rich, earthy flavor that’s the perfect contrast to the freshness of zucchini, pepper and basil. Tomatoes and vinegar add just a hint of sharpness while a little sprinkle of shredded Parmesan brings the whole dish together.
cost per recipe: $3.43
The price is determined by the national average.
tablespoon olive oil
medium onion, finely chopped (about 1/2 cup)
cloves garlic, minced
medium zucchini, coarsely chopped (about 1 1/2 cups)
large red bell pepper, chopped (about 1 cup)
cups Swanson® Natural Goodness® Chicken Broth or Swanson® Vegetable Broth
cup canned crushed tomatoes
teaspoons red wine vinegar
cup thinly sliced fresh basil leaves
teaspoons shredded Parmesan cheese (optional)
Heat the oil in a 4-quart saucepan over medium-high heat. Add the onion and garlic and cook for 2 minutes or until tender-crisp, stirring often. Add the zucchini and red pepper and cook until tender-crisp.
Stir the broth, tomatoes and vinegar in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the vegetables are tender. Season to taste. Sprinkle with the basil. Top with the cheese, if desired.