Recipe by Emily Idlewild
"A delicious stock soup with a robust basil tomato sauce. Wonderful any time of year! This is a great soup because you can vary the vegetables according to your taste or whatever is in season. And, of course, the flavors are even better on the second and third day!"
Watch video tips and tricks
1 (15 ounce) can
fresh green beans, cut into 2 inch pieces
fresh corn kernels
coarsely chopped fresh basil
grated Parmesan cheese
salt and pepper to taste
This is a good recipe for late summer when many of the ingredients are fresh and in season. I added a chopped green pepper and a banana pepper. I sauteed the onions and peppers in a small amount of olive oil for a few minutes, before adding the stock and other ingredients.I substituted frozen baby lima beans for green beans. I had fresh basil from the garden available and used about 1/2 cup of chopped basil along with about 4 medium sized roma/plum tomatoes (chopped) and added that to the corn. I did not bother with pesto sauce since I added the ingredients directly into the soup at the end.
This soup was just okay. It wasn't as flavorful as I like my soups to be.
I have a large family and few of them tend to like any given dinner. My most finicky eater pronounced this a very good soup and even had seconds! Thanks for a simple and fabulous soup!
Loved this recipe. I didn't have tomato puree on hand so I used tomato sauce and thickened it with a bit of corn starch. VERY EASY! Served with garlic bread and this was a filling meal. Thanks for the great recipe.
This soup was pretty good, and could have been made with or without the tomato basil sauce, especially if bullion was added. It may have been because I was cooking for 50 girls, but the potatoes took quite a while to cook. A great recipe!
I don't particularly love the soy sauce, but once you add the basil-sauce mixture, this soup is good. I'd suggest using your favorite broth instead of soy sauce, if you don't like a lot of soy sauce in foods. I substituted the vegetables to suit my tastes (more potatoes, no corn, used fresh tomatoes in the sauce), and I will make this again using broth, instead of soy sauce. I do really like how the sauce in step 2 adds a nice flavor!
This soup is delicious. I love the pesto with it.
Very good. Hearty and light at the same time. Definately a keeper.
* Percent Daily Values are based on a 2,000 calorie diet.
Veggie Soup with Basil Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 182
** Calories from Fat: 94
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
This creamy soup is made with fresh tomatoes, cream, and butter.
Make this sour-cream and yogurt cucumber soup with an immersion blender.
A classic chilled spring soup with sugar snap peas.