Basil Topped Garden Vegetable Soup

Basil Topped Garden Vegetable Soup Recipe

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Sharon Colyer


This is a recipe from Sparkle People and submitted by Chef Meg. So, great for using zucchini & yellow squash and whatever other vegetables you have in your garden, at the farmer's market or in season at your grocery. I may decide to add more herbs or some spices to my version. Experiment with what you like and enjoy. If subbing in broth, be sure to use vegetable broth to keep it vegetarian, if that is your desire.


★★★★★ 1 vote

8 with 2 cups each
30 Min
25 Min
Stove Top


  • 1 Tbsp
    olive oil
  • 2
    carrots, diced
  • 1
    leek, white part only, slice & then rinse in a bowl of water, drain & dry off
  • 2 stalk(s)
    celery diced
  • 2 clove
    garlic, minced
  • 1 1/2 tsp
    fresh thyme
  • 3
    red potatoes, quartered
  • 1 c
    baby spinach
  • 1/4 to 1/2 tsp
    seasoning salt
  • 1/4 tsp
    red pepper flakes
  • 1/4 tsp
    black pepper
  • 9 c
    water (can substitute broth, stock, for part of the water)
  • 2 small
    zucchini, chopped
  • 1 c
    green beans
  • 1/2 c
    ditalini pasta (or another small pasta)
  • 2
    plum or italian tomatoes, peeled, deseeded & chopped

  • 1 Tbsp
    olive oil
  • 1 c
    fresh basil leaves
  • 3 Tbsp
    parmesan cheese, grated or vegetarian replacement
  • 1/4 tsp
  • 1/4 tsp
    black pepper

How to Make Basil Topped Garden Vegetable Soup


  1. Tip: Use whatever vegetables you have on hand.

    Place 1 Tb. olive oil, in a heavy bottomed saucepan or stockpot. Once warm, add carrots, leek, and celery. Cook over medium heat for 5 minutes, stirring occasionally.
  2. Add garlic and fresh thyme, and continue to cook, for 5 minutes.
  3. Add potatoes, spinach, salt, red pepper flakes and black pepper; cook 3 minutes.
  4. Add water, zucchini, green beans, pasta and tomatoes, to the saucepan; cook an additional 8 minutes.
  5. While soup is cooking, place basil, remaining oil, and cheese, in a small food processor; blend until smooth. Swirl basil mixture, into the soup, just until combined, and serve.
  6. Recipe makes 8 servings of 2 cups each.
  7. Nutrition: Each 2 cup serving is 159.7 cal., 4.5 g fat, 1.5 mg chol., 96.2 mg sod., 26.3 g carb, 6.4 g fiber, and 5.4 g protein.

Printable Recipe Card

About Basil Topped Garden Vegetable Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy

Show 9 Comments & Reviews

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