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.
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.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.