By Mark Bittman
Updated Feb. 29, 2024
- Total Time
- About 15 minutes
- Rating
- 4(653)
- Notes
- Read community notes
Featured in: Vegetable Soup
Learn: How to Make Soup
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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
Ingredient Substitution Guide
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.
Ratings
4
out of 5
653
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Private Notes
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Cooking Notes
Lynn
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!
Kate
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!
Brian
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
Nancy h
Did it on stove top. Added broth from corn cobs cooked several days ago and stored in fridge....probably scant cup. Did 2 ear corn, 3 med. Zucchini, and probably 3 tomatoes (combo of sizes), all from farmers market today. Was very good. Dont know how it would be if ingredients were not so fresh and good. Served with garnish of fresh basil, and some garlic aoili, also from farmers market.
Cristie
Should be called ‘August Farm Stand Soup.’ I couldn’t possibly gush enough to describe how much I love this recipe.
very good
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.
lucy
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.
Gisele
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.
Matilde
This was too garlicky for me. I had to take out garlic and add a lot more broth. Once I did it was delicious :)
Nancy h
Did it on stove top. Added broth from corn cobs cooked several days ago and stored in fridge....probably scant cup. Did 2 ear corn, 3 med. Zucchini, and probably 3 tomatoes (combo of sizes), all from farmers market today. Was very good. Dont know how it would be if ingredients were not so fresh and good. Served with garnish of fresh basil, and some garlic aoili, also from farmers market.
sheila
Does this freeze well?
Figaro
Sheila, in my over 60 years of cooking experience, I can't think of a soup that 'doesn't' freeze well.
Cristie
Should be called ‘August Farm Stand Soup.’ I couldn’t possibly gush enough to describe how much I love this recipe.
Podi
Sometimes I add a bit of pesto and grated Parmesan.
Brian
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
Gale
Would it help to use the corn cobs and allow them to simmer a while after removing the corn (as was written in a prior recipe) Corn is now so delicious, I might try this. I appreciate these simple soup recipes that are not so involved or heavy at this time of year.
Meredith
I used corn stock from a few weeks ago that I froze (about two cups) and doubled all the ingredients. Added an entire head of garlic and it was fabulous! Going to serve with pesto swirled in or just olive oil and parmesan. Will add fresh chopped parsley too. My corn wasn't even very good (starchy) and it tastes incredible.
Joan
It was a perfect summer soup. I am making it again tonight.
microwaveable
Quick.
Kate
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!
Gale
the tomatoes make the recipe!And when you have good ones, the recipe is great!
Lynn
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!
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