Microwave Summer Vegetable Soup
Updated June 11, 2024
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound chopped zucchini
- 1ear of corn
- 2tomatoes, chopped
- 1tablespoon garlic, slivered
- Splash of stock
- Salt and pepper
- Olive oil, for garnish
- Basil, for garnish
Nutritional analysis per serving (4 servings)
106 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 4 grams protein; 559 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put zucchini, kernels from corn, tomatoes, slivered garlic, stock, salt and pepper in a microwave-safe bowl.
- Step 2
Cover, and microwave, stopping and stirring halfway, until the vegetables are tender and the tomatoes have created a broth, 8 to 10 minutes.
- Step 3
Garnish: Olive oil and basil.
Private Notes
Comments
Of course, use freshest summer ingredients. Followed recipe up to end where I sprinkled shaved Parmesan R. instead of basil/oil. Fabulous, easy, healthy, delicious!
My tomatoes were out of season, but I found that I needed a bit more than a splash of stock and an extra tomato for the nice broth pictured here. The soup is delightful garnished with fresh basil and grated parmesan. I will be making this often!
Nice simple soup but ... (1) takes way more than 15 mins to prepare (2) you need to add stock - microwaving veggies doesn’t make a broth, it makes microwaved veggies
Used two heirloom tomatoes, one zuke, and two small corn cobs (one large would suffice). Added spinach bc I had it. Was impressed by how much liquid came out. Expected to add much more broth but didn’t need to. Added more garlic, a little crushed red, and parm cheese. Fresh basil is a nonnegotiable. Made the soup.
I keep making this and keep deciding to pimp it one way or another. The first time out, I made the recipe as written. The second time, I used vegetable stock and this time, turkey stock — but for the latest incarnation, also grated parmesan and lots of fresh parsley. It always needs something. But I will continue to make this and fuss with possible improvements because the base recipe is so fresh and clean.
I love the vegetables soup. I make it on the stove top. I add a little chopped onion that I sauté in a little olive oil. I use 2 corns, 1 pound zucchini and pint of very ripe grape tomatoes sliced in half. It is very delicious and easy to make. Do not forget the basil.