Veggie Soup with Basil Sauce8 Reviews
- Prep: 5 min
- Cook: 25 min
- Ready In: 30 min
“A delicious stock soup with a robust basil tomato sauce. Wonderful any time of year! This is a great soup because you can vary the vegetables according to your taste or whatever is in season. And, of course, the flavors are even better on the second and third day!” - by Emily Idlewild
Original recipe yields 8 servings
- In a large pot over high heat, combine the potatoes, onion, carrot, beans, tamari OR soy sauce, bay leaf and water. Bring to a boil and reduce heat to low. Simmer for 20 minutes, or until vegetables are tender. (Note: Add water as necessary to cover vegetables.)
- When the soup is done, add the beans and corn and simmer for an additional 5 minutes. To make sauce, in a blender or food processor, combine the basil, pureed tomatoes, garlic, oil, Parmesan cheese and salt and pepper to taste. Blend until smooth, stir this sauce into the soup and serve.
Amount Per Serving (8 total)
- 182 cal
- 10.4 g
- 17.4 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"This is a good recipe for late summer when many of the ingredients are fresh and in season. I added a chopped green pepper and a banana pepper. I sauteed the onions and peppers in a small amount of ol..." See moreive oil for a few minutes, before adding the stock and other ingredients.I substituted frozen baby lima beans for green beans. I had fresh basil from the garden available and used about 1/2 cup of chopped basil along with about 4 medium sized roma/plum tomatoes (chopped) and added that to the corn. I did not bother with pesto sauce since I added the ingredients directly into the soup at the end."
"I have a large family and few of them tend to like any given dinner. My most finicky eater pronounced this a very good soup and even had seconds! Thanks for a simple and fabulous soup!..." See more"
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