Spring Vegetable Soup Recipe

Name: Spring Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 cup onion, chopped (1 large); 1/2 cup fresh fennel, chopped; 3 garlic cloves, minced; 3 (14 1/2 ounce) cans vegetable broth (5 1/4 cups) or (14 1/2 ounce) cans reduced-sodium chicken broth (5 1/4 cups); 1 1/2 lbs fresh asparagus spears, trimmed and cut into 1-inch pieces (4 cups); 2 medium zucchini, halved lengthwise and cut into 1/4-inch-thick slices (2 1/2 cups); 1 medium roma tomatoes, chopped (1 cup) or (14 ounce) can diced tomatoes, with juice; 2 tablespoons fresh basil, snipped; salt, to taste; fresh ground black pepper, to taste; parmesan cheese, shredded, for garnish (optional); snipped fresh basil, for garnish (optional)

Servings: persons

3 tablespoons olive oil
1 cup onion, chopped (1 large)
1/2 cup fresh fennel, chopped
3 garlic cloves, minced
3 (14 1/2 ounce) cans vegetable broth (5 1/4 cups) or (14 1/2 ounce) cans reduced-sodium chicken broth (5 1/4 cups)
1 1/2 lbs fresh asparagus spears, trimmed and cut into 1-inch pieces (4 cups)
2 medium zucchini, halved lengthwise and cut into 1/4-inch-thick slices (2 1/2 cups)
1 medium roma tomatoes, chopped (1 cup) or (14 ounce) can diced tomatoes, with juice
2 tablespoons fresh basil, snipped
salt, to taste
fresh ground black pepper, to taste
parmesan cheese, shredded, for garnish (optional)
snipped fresh basil, for garnish (optional)

1
(To prep fennel, carefully cut off and discard stalks. Remove any wilted outer layers and cut a thin slice from the base of the bulb. Cut out and discard the tough core. Cut the fennel bulb into quarters. Chop quarters into 1/2-inch pieces.).
2
(To prep asparagus, start at the base end of each spear and bend the spear until you find a place where it breaks easily. Break off the woody base and discard. If desired, use a knife or vegetable peeler to remove the tiny scales from the stalk.).
3
In a 4-quart Dutch oven over medium heat, heat oil. Add onion, fennel, and garlic; cook for 8-10 minutes or until onion is tender and starts to caramelize, stirring frequently.
4
Stir in broth. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.
5
Stir in asparagus, zucchini and tomatoes. Return to boiling; reduce heat. Simmer, covered, about 5 minutes or more or just until zucchini is tender.
6
Stir in the 2 tablespoons snipped basil. Season to taste with salt and pepper.
7
Serve in soup bowls. If desired, sprinkle with shredded Parmesan cheese and additional fresh basil.

405

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 cup onion, chopped (1 large), 1/2 cup fresh fennel, chopped, 3 garlic cloves, minced, and more.

Yes, Spring Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spring Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions