Late Summer Vegetable Soup with Basil Pistou
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 5-6 Roma tomatoes (peeled and chopped) *
  • ½ cup pistou sauce **
  • 1 onion (chopped)
  • 2 carrots (chopped)
  • 2 celery stalks (chopped)
  • 2 large zucchini (quartered and chopped)
  • 2 ears fresh corn shucked
  • 3 cups low sodium vegetable broth
  • 2 bay leaves
  • 2 tbsp extra virgin olive oil
  • coarse salt
  • pepper
  1. Heat olive oil in a medium sized soup pot.
  2. Saute onions, carrots and celery with a pinch of salt for about 3-4 minutes until they begin to break down and soften.
  3. Add in the zucchini and corn and saute another 2 minutes.
  4. Stir in tomatoes, broth, bay leaves and bring to a boil.
  5. Turn down heat and simmer for about 15-20 minutes.
  6. Season to taste with salt and pepper and serve in soup bowls.
  7. Top each bowl with about a tablespoon of basil pistou,
  8. Serve with additional parmesan cheese if desired.
Recipe by The Hanging Spoon at