This delightful French Summer Vegetable Soup is a vibrant celebration of seasonal produce, offering a light yet incredibly satisfying meal perfect for warm days. Its inherent simplicity makes it an accessible and rewarding recipe for home cooks seeking authentic French flavors.
Key Ingredients for French Summer Vegetable Soup
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 medium zucchini, diced
- 2 medium yellow squash, diced
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 1.5 liters (about 6 cups) vegetable broth
- 400g (14 oz) can of diced tomatoes, undrained
- 1 bay leaf
- 1 teaspoon dried Herbes de Provence
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 cup fresh green beans, trimmed and cut into 1-inch pieces
- 1 cup fresh peas (shelled)
- 1/2 cup fresh corn kernels (from 1-2 ears)
- Fresh parsley, chopped, for garnish
- Crusty bread, for serving (optional)
How to Make French Summer Vegetable Soup
This French Summer Vegetable Soup is refreshingly simple to prepare, bursting with the pure, unadulterated flavors of summer. Its beauty lies in the effortless combination of fresh vegetables, creating a light, satisfying, and incredibly healthy dish that’s perfect for quick lunches or a light supper. With a preparation time of just 20 minutes and a cooking time of around 30 minutes, you’ll be enjoying this taste of summer in no time.
Step-by-Step Instructions
Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Add the Mirepoix: Add the diced carrots and celery to the pot. Cook for about 5 minutes, stirring occasionally, until they begin to soften slightly. This initial sauté builds a foundational layer of flavor.
Incorporate the Summer Squash and Peppers: Stir in the diced zucchini, yellow squash, red bell pepper, and yellow bell pepper. Cook for another 5-7 minutes, allowing the vegetables to soften slightly and release their moisture.
Add Liquids and Seasonings: Pour in the vegetable broth and add the can of diced tomatoes (with their juice). Stir in the bay leaf and Herbes de Provence. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, allowing the flavors to meld.
Introduce the Tender Vegetables: Add the trimmed green beans, fresh peas, and corn kernels to the simmering soup. Continue to simmer, uncovered, for another 5-7 minutes, or until the green beans are tender-crisp and the peas and corn are cooked through.
Season and Serve: Remove the bay leaf. Season the soup generously with salt and freshly ground black pepper to taste. Ladle the hot French Summer Vegetable Soup into bowls. Garnish with fresh chopped parsley and serve immediately with crusty bread for dipping, if desired.
Why You’ll Love This French Summer Vegetable Soup
This French Summer Vegetable Soup is a true taste of sunshine in a bowl, brimming with the vibrant colors and delicate flavors of peak-season produce. Unlike heartier, heavier soups, its light and refreshing profile makes it incredibly versatile, perfect for a light lunch, a side dish, or even a starter for a more elaborate meal. The beauty of this soup also lies in its incredible affordability; by utilizing fresh, in-season vegetables, you can create a gourmet-quality dish without breaking the bank, a significant advantage over store-bought or restaurant versions. Imagine the taste of crisp zucchini, sweet corn, and tender green beans all harmonizing beautifully, with a hint of aromatic Herbes de Provence.
It’s a delightful alternative to richer, creamier vegetable soups, offering a cleaner, brighter flavor experience that truly celebrates the natural sweetness of the vegetables. Whether you’re a seasoned cook or just starting your culinary journey, the simplicity of this recipe will make you feel like a true chef. So why not bring the taste of a French summer to your own kitchen? Give this French Summer Vegetable Soup a try today; your taste buds (and your wallet) will thank you!
Storing and Reheating Tips
Leftover French Summer Vegetable Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure the soup has cooled completely before transferring it to the container to prevent condensation from affecting its texture.
To reheat, gently simmer the soup on the stovetop over low heat until heated through. You can also reheat it in the microwave at 50% power, stirring occasionally, until warm. Avoid boiling the soup vigorously after it’s been cooked and stored, as this can make the vegetables mushy.
For longer storage, you can freeze the soup. Allow it to cool completely, then transfer it to freezer-safe containers or bags, leaving a little headspace for expansion. Frozen French Summer Vegetable Soup will maintain its quality for up to 2-3 months. Thaw frozen soup overnight in the refrigerator before reheating.
Final Thoughts
This French Summer Vegetable Soup is a testament to the beauty of simple, fresh ingredients. Encourage yourself to whip up a batch and savor the light, delicious, and wholesome flavors of a true French summer.
French Summer Vegetable Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.2 tablespoons olive oil, 1 large onion, 2 cloves garlic
- Add the diced carrots and celery to the pot. Cook for about 5 minutes, stirring occasionally, until they begin to soften slightly. This initial sauté builds a foundational layer of flavor.2 medium carrots, 2 stalks celery
- Stir in the diced zucchini, yellow squash, red bell pepper, and yellow bell pepper. Cook for another 5-7 minutes, allowing the vegetables to soften slightly and release their moisture.2 medium zucchini, 2 medium yellow squash, 1 red bell pepper, 1 yellow bell pepper
- Pour in the vegetable broth and add the can of diced tomatoes (with their juice). Stir in the bay leaf and Herbes de Provence. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, allowing the flavors to meld.1.5 liters vegetable broth, 1 can diced tomatoes, 1 bay leaf, 1 teaspoon dried Herbes de Provence
- Add the trimmed green beans, fresh peas, and corn kernels to the simmering soup. Continue to simmer, uncovered, for another 5-7 minutes, or until the green beans are tender-crisp and the peas and corn are cooked through.1 cup fresh green beans, 1 cup fresh peas, 1/2 cup fresh corn kernels
- Remove the bay leaf. Season the soup generously with salt and freshly ground black pepper to taste. Ladle the hot French Summer Vegetable Soup into bowls. Garnish with fresh chopped parsley and serve immediately with crusty bread for dipping, if desired.1 bay leaf, salt, freshly ground black pepper, fresh parsley, crusty bread