Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

I found this recipe online and it turned out pretty good. I have a fondness for fresh peas so I haven't tried it yet with frozen.

Ingredients Nutrition


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


Most Helpful

I have been making this recipe for about 15 years from a recipe in a Sunset cookbook I had. It is healthy and flavorful and a stable in my household. I follow the recipe exactly.

Shelly Morton January 07, 2016

This was amazing!!! I happened to have homemade stock in the freezer so I used that. I left out the potato & added 1 cup egg noodles to make it a little heartier. I also used 5 cups stock instead of 4. Delicious & healthy-thanks!!

AmyZ January 21, 2010

Delicious soup!! I love the basil and the cauliflower, they give the soup a unique flavor!! I love all the chunky vegetables!!! I left off the cheese but I am going to use it for the leftovers tomorrow night!! Loved this wonderful soup, thanks!!

Chef*Lee July 06, 2009

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