Best Fresh Vegetable Basil Soup Recipes

FRESH VEGETABLE BASIL SOUP

Steps:

• Sometimes I add a hot pepper sauce for some bite.
• In a 5-qt pan over med heat, melt butter.
• Add onion, celery and carrot.
• Cook, stir occasionally, until veggies are soft but not brown (10 min).
• Add potato, tomatoes, stock, basil to pan.
• Bring to boil, then cover and simmer for 15 minutes.
• Add cauliflower and zucchini and simmer for about 10 minutes.
• Add peas and simmer for about 5 minutes or until all veggies are tender.
• Season with salt and pepper.
• Serve with cheese.

LIGURIAN VEGETABLE SOUP WITH FRESH BASIL

Steps:

• Soak cannellini beans in cold water overnight, rinse and drain. Cover beans with water in heavy bottomed pan and add 2 or 3 cloves peeled garlic. Simmer gently until al dente, about 30 minutes. Remove from heat, cool, and strain, removing garlic. Meanwhile, chop leeks and celery very fine. Heat 3 tablespoons olive oil in heavy pot over medium heat, add leeks and celery and saute until soft. Add vegetable stock and water, then potatoes, peeled and diced. Bring to a low boil then reduce heat and simmer gently until potatoes are cooked through. Turn off heat and cool mixture. While the soup mixture cools, slice carrots, if using, and prepare green beans but leave them whole. When the soup mixture is cool enough to handle, puree in batches until smooth, adding fresh basil leaves to the food processor or blender at the end of each batch. The basil leaves should be integrated into the soup and chopped but with visible shreds remaining. Return pureed soup to a clean pot and add green beans, cannellini beans, carrots, and parsley, if using. Simmer gently to cook beans and carrots throughout. Serve warm with grana padano or parmesan cheese grated on top.

FRESH VEGETABLE BASIL SOUP

Steps:

• 1. Chop onion, slice celery, slice carrots 1/8 inch thick.
• 2. Peel and cube potatoes, peel and dice tomatoes.
• 3. Break cauliflower into flowerets.
• 4. Slice zucchini 1/4 inch thick.
• 5. In a 5 quart pan over medium heat, saute, with a small amount of water until tender, onion, celery and carrots.
• 6. Add the other ingredients to the pan: the potatoes, tomatoes additional water, basil, garlic powder, bay leaf, thyme and parsley.
• 7. Bring to a boil, then cover and let simmer for 15 minutes.
• 8. Add cauliflower and zucchini and simmer for 10 more minutes.
• 9. Add peas and simmer for another 5 minutes, or until all vegetables are tender.
• 10. Season to taste with salt if desired.
• 11. Serve.
• 12. Garnish with a small celery heart stalk with the leaves still attached, if desired.