Fresh Vegetable Basil Soup

"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."
photo by ChefLee photo by ChefLee
photo by ChefLee
Ready In:
1hr 15mins




  • 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.

Questions & Replies

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  1. Yum! Needed more seasoning. Used garlic, thyme, and a little cayenne. Felt free to add garden vegetable like zucchini and yellow summer squash.
  2. 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.
  3. 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!!
  4. 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!!
  5. Great recipe! Lots of yummy veggies. Easy to make. It just takes time to chop, but no big deal. Makes a big pot of wonderful soup.


Single Mom changing lifestyles and jobs AND raising two children. Wants to get back into making better food choices for her family and wants to collect one-pot receipes that save time in the kitchen and are healthy to boot.
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