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1
Prepare all your vegetables. Mince the garlic; slice the onions, carrots, mushrooms, red bell peppers, and tomatoes. Spiralize or cut the zucchini and summer squash.
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2
When all the ingredients are ready, add vegetable oil to a medium to large pot over low heat. Allow the vegetable oil to heat for about a minute before adding the minced garlic. Stir the garlic with a spatula to prevent them from becoming burnt. Cook the garlic until it becomes golden brown and aromatic.
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3
Once the garlic starts to turn brown, add the sliced onions. Cook the onions until they've softened and appear caramelized. Then add about a 1/4 cup broth. Next, add the carrots, mushrooms, and red bell peppers. Cook these ingredients until they've softened. If the pot starts to smoke a little because it's overheating, add a little bit more broth to the pot.
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4
Now, add the tomatoes, corn, and the rest of the broth. You want to stir the pot a little. The tomato juice will turn the soup a slightly red color.
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5
Add the zucchini noodles and summer squash noodles at the end since they're thin and will cook fast. You don't want the squashes to become overcooked.
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6
Season the soup with dried thyme, oregano and a little bit of salt.
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7
Garnish with chopped parsley.
