13 Freezer-Friendly Healthy Soups Designed for Batch Cooking

Many of us need quick healthy meals that we can prep ahead. These freezer friendly soups are made for batch cooking. They use everyday ingredients and taste good even after freezing. You can find ideas for different flavors in the list below.

Helpful Tips Before You Start

These tips will help your soups freeze well and reheat with good texture and flavor.

Cool Soups Fully Before Freezing

Let cooked soup reach room temperature on the counter or in the fridge first. Adding warm soup to the freezer raises the temperature and creates larger ice crystals.

Portion into Single or Family Servings

Divide soup into the amounts you will actually use later. Smaller portions thaw faster and reduce waste.

Leave Headspace in Containers

Fill jars or containers only three-quarters full. Liquids expand when frozen and can crack glass or push off lids.

Skip or Add Dairy Later

Freeze soups without milk, cream, or cheese. Stir these ingredients in during reheating to avoid separation.

Vegan Lentil Kale Minestrone

This vegan lentil kale minestrone combines protein-rich lentils with nutrient-dense kale in a vegetable-packed broth. It works well for batch cooking because the ingredients hold their texture after freezing and reheating.

The soup tastes savory and herb-forward with a light tomato base. Tender lentils and wilted kale create a hearty yet light meal that feels satisfying without being heavy.

Vegan Lentil Kale Minestrone

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup dried brown lentils, rinsed
• 1 (14 oz) can diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 (15 oz) can cannellini beans, drained and rinsed
• 4 cups chopped kale
• Salt and black pepper to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, then cook for 5 minutes until the vegetables start to soften.
• Stir in the garlic and cook for 1 minute until fragrant.
• Add the lentils, diced tomatoes, vegetable broth, oregano, and basil. Bring the mixture to a boil, then reduce to a simmer and cook for 25 minutes until the lentils are tender.
• Stir in the cannellini beans and kale. Cook for 5 more minutes until the kale wilts and the beans are heated through.
• Season with salt and black pepper to taste before serving.

Notes

Let the soup cool fully before dividing it into freezer containers so the kale stays bright. When reheating, add a splash of broth if the lentils have absorbed too much liquid. Skip the beans if you want a lighter version, or swap in spinach for the kale if that is what you have on hand.

Course: Soup
Cuisine: Italian
Equipment: Large Pot, Cutting Board, Knife

Thai Coconut Curry Vegetable Soup

This Thai Coconut Curry Vegetable Soup combines creamy coconut milk with fragrant curry paste and a mix of fresh vegetables. It freezes well in portions, making it easy to pull out a healthy meal on busy days. The result is a lightly spiced broth with tender vegetables and a bright finish from lime.

The soup delivers a smooth texture with just enough chew from the vegetables. It works as a complete meal on its own or paired with rice for extra heartiness.

Thai Coconut Curry Vegetable Soup

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Course Soup

Cuisine Thai

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife
• Wooden spoon
• Ladle

Ingredients

  

• 1 tablespoon coconut oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons Thai red curry paste
• 4 cups vegetable broth
• 1 (14 oz) can full-fat coconut milk
• 2 carrots, sliced
• 1 red bell pepper, sliced
• 2 cups broccoli florets
• 1 zucchini, chopped
• 2 cups baby spinach
• Juice of 1 lime
• Salt and pepper, to taste
• Fresh cilantro, for serving

Instructions

 

• Heat the coconut oil in a large pot over medium heat. Add the onion, garlic, and ginger, and cook for 3 minutes until the onion softens.
• Stir in the Thai red curry paste and cook for 1 minute to release its aroma.
• Pour in the vegetable broth and coconut milk. Bring the mixture to a gentle simmer.
• Add the carrots, red bell pepper, and broccoli. Simmer for 8 minutes until the vegetables begin to soften.
• Add the zucchini and cook for another 4 minutes.
• Stir in the baby spinach and lime juice. Cook for 1 minute until the spinach wilts. Season with salt and pepper.
• Ladle into bowls and top with fresh cilantro before serving.

Notes

Cool the soup completely before dividing it into freezer-safe containers. When reheating, warm it slowly over low heat and stir well to keep the coconut milk smooth. If the curry tastes too mild after freezing, add a small spoonful of fresh curry paste while reheating.

Course: Soup
Cuisine: Thai
Equipment: Large pot, Cutting board, Knife, Wooden spoon, Ladle

Moroccan Spiced Chickpea and Sweet Potato Stew

This stew brings together sweet potatoes and chickpeas in a broth spiced with cumin, cinnamon, and paprika. It works well for batch cooking because the flavors hold up after freezing and reheating. The texture stays hearty without becoming mushy.

The dish suits weeknight meals or make-ahead lunches. Warm spices give it depth while the sweet potatoes add creaminess. It freezes cleanly and reheats without losing character.

Moroccan Spiced Chickpea and Sweet Potato Stew

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Course Soup

Cuisine Moroccan

Servings 4 people

Equipment

• Large Pot
• Knife
• Cutting Board

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Juice of 1 lemon
• 2 tablespoons chopped fresh cilantro

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
• Add the sweet potato cubes, chickpeas, and diced tomatoes to the pot. Sprinkle in the cumin, coriander, cinnamon, smoked paprika, ginger, salt, and black pepper. Stir to coat everything evenly.
• Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 20 minutes until the sweet potatoes are tender.
• Remove the pot from the heat. Stir in the lemon juice. Taste and adjust salt if needed. Ladle into bowls and top with the chopped cilantro.

Notes

Let the stew cool completely before dividing it into freezer-safe containers for batch cooking. Reheat portions on the stove with a splash of broth to loosen the texture. Skip the cilantro until serving if you plan to freeze the full batch.

Course: Soup
Cuisine: Moroccan
Equipment: Large Pot, Knife, Cutting Board

Turkey and White Bean Chili

This turkey and white bean chili combines lean ground turkey with creamy white beans in a lightly spiced broth. It is a practical choice for batch cooking since the flavors hold up well after freezing and reheating. The result is a hearty soup with a thick texture and savory notes from cumin and oregano.

It works well for weeknight meals or meal prep because it comes together in one pot and scales easily. The mild chili taste appeals to a range of palates while still feeling satisfying on cold days.

Turkey and White Bean Chili

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Can opener

Ingredients

  

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 4 cups low-sodium chicken broth
• 2 cans (15 oz each) white beans, drained and rinsed
• Salt and black pepper to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the ground turkey and cook until it is browned, breaking it apart with a spoon as it cooks.
• Add the diced onion and minced garlic to the pot. Cook for 3 to 4 minutes until the onion softens.
• Stir in the cumin, chili powder, oregano, salt, and black pepper. Cook for 1 minute to toast the spices.
• Pour in the chicken broth and add the drained white beans. Bring the mixture to a simmer.
• Reduce the heat to low and let the chili simmer for 20 minutes, stirring occasionally, until the flavors blend and the soup thickens slightly.

Notes

Cool the chili fully before dividing it into freezer containers so it freezes evenly. When reheating, add a splash of broth if the texture becomes too thick. For a brighter finish, serve with a squeeze of lime juice if you have it on hand.

Course: Soup
Cuisine: American
Equipment: Large pot, Wooden spoon, Can opener

Roasted Butternut Squash and Apple Bisque

This soup combines roasted butternut squash with sweet apples for a smooth, lightly spiced bisque that feels cozy without being heavy. It works well for fall batch cooking and freezes cleanly, so you can pull out portions for quick lunches or dinners later in the week.

The flavor is balanced with natural sweetness from the squash and apple, warm notes from cinnamon and nutmeg, and a silky texture once blended.

Roasted Butternut Squash and Apple Bisque

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Baking Sheet
• Large Pot
• Immersion Blender

Ingredients

  

• 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
• 2 medium apples, peeled, cored, and chopped
• 1 yellow onion, chopped
• 4 cloves garlic, peeled
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 4 cups vegetable broth
• 1/2 cup full-fat coconut milk
• Salt and black pepper to taste
• Fresh thyme leaves, for garnish

Instructions

 

• Preheat the oven to 400°F. Toss the cubed squash, chopped apples, onion, and garlic cloves with olive oil, cinnamon, nutmeg, salt, and pepper on a baking sheet. Spread in a single layer.
• Roast for 25 to 30 minutes until the squash is tender and lightly browned at the edges.
• Transfer the roasted vegetables to a large pot. Add the vegetable broth and bring to a simmer over medium heat. Cook for 5 minutes to let the flavors combine.
• Remove from heat. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
• Stir in the coconut milk. Taste and adjust salt and pepper if needed. Serve hot, topped with a few fresh thyme leaves.

Notes

For the smoothest texture, make sure the squash is fully soft before blending. If the soup thickens too much after freezing, add a splash of broth or water when reheating. You can swap the coconut milk for an equal amount of unsweetened almond milk if you prefer a lighter finish, though the bisque will be slightly less rich.

Course: Soup
Cuisine: American
Equipment: Baking Sheet, Large Pot, Immersion Blender

Beef Barley and Root Vegetable Soup

This soup combines tender beef with chewy barley and sweet root vegetables for a filling meal. It holds up well in the freezer, making it a smart choice for batch cooking on weekends when you want ready meals later in the week.

The flavors are savory and earthy, with the barley adding a pleasant bite that stands up to reheating. Root vegetables like carrots, parsnips, and turnip bring natural sweetness that balances the beef broth.

Beef Barley and Root Vegetable Soup

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1 pound beef stew meat, cut into bite-sized pieces
• ¾ cup pearl barley
• 3 carrots, peeled and diced
• 2 parsnips, peeled and diced
• 1 small turnip, peeled and diced
• 1 onion, diced
• 3 cloves garlic, minced
• 8 cups beef broth
• 1 teaspoon dried thyme
• 2 bay leaves
• 2 tablespoons olive oil
• Salt and black pepper to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the beef stew meat and cook until browned on all sides, about 5 minutes.
• Add the diced onion and minced garlic to the pot. Cook for 3 minutes until the onion softens.
• Stir in the carrots, parsnips, and turnip. Cook for another 3 minutes to start softening the vegetables.
• Add the pearl barley, dried thyme, bay leaves, and beef broth. Season with salt and black pepper.
• Bring the soup to a boil, then reduce to a simmer. Cover and cook for 45 minutes until the beef is tender and the barley is cooked through.
• Remove the bay leaves before serving.

Notes

If the soup thickens too much after freezing and reheating, add a splash of water or broth while warming it on the stove. The barley continues to absorb liquid in storage, so this adjustment keeps the texture right.

Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Knife

Red Lentil Dahl with Spinach

This red lentil dahl with spinach combines warming spices and hearty lentils into a simple soup that freezes well. It works especially well for batch cooking, so you can prepare several portions ahead and store them for quick weeknight meals.

The lentils soften into a thick base while the spinach wilts in at the end for color and freshness. Cumin, turmeric, and curry powder give the soup a steady savory flavor that holds up after reheating.

Red Lentil Dahl with Spinach

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Course Soup

Cuisine Indian

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon curry powder
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 4 cups fresh spinach
• Salt and pepper to taste
• Juice of 1 lemon

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens.
• Stir in the garlic and ginger. Cook for one minute until fragrant.
• Add the cumin, turmeric, and curry powder. Stir for 30 seconds to toast the spices.
• Pour in the red lentils, vegetable broth, and diced tomatoes. Bring the mixture to a boil.
• Reduce the heat and simmer for 20 minutes, stirring occasionally, until the lentils are tender.
• Stir in the spinach and cook until it wilts. Season with salt and pepper.
• Remove the pot from the heat and stir in the lemon juice before serving.

Notes

Simmer the soup a few minutes longer if you prefer a thicker texture before freezing. When reheating from frozen, add a splash of broth or water to loosen it. The lemon juice brightens the spices, so add it only after cooking to keep the flavor fresh.

Course: Soup
Cuisine: Indian
Equipment: Large pot, Cutting board, Knife

Creamy Broccoli and White Bean Soup

This soup gets its creamy texture from blending white beans with broccoli, so there is no need for dairy. It works well for weekend batch cooking because the flavors hold up after freezing and reheating.

The taste is mild and savory with a light herb note. Broccoli stays tender but not mushy, and the beans add body without weighing the soup down.

Creamy Broccoli and White Bean Soup

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large Pot
• Immersion Blender
• Cutting Board

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 5 cups broccoli florets
• 2 (15-ounce) cans white beans, drained and rinsed
• 4 cups low-sodium vegetable broth
• 1 teaspoon dried thyme
• Salt and black pepper, to taste
• 1 tablespoon lemon juice

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 4 minutes until the onion turns soft.
• Add the broccoli florets, white beans, vegetable broth, and thyme. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes until the broccoli is tender.
• Use an immersion blender to partially blend the soup until it reaches a creamy consistency with some small pieces of broccoli and beans remaining.
• Stir in the lemon juice, then season with salt and black pepper to taste.

Notes

Portion the cooled soup into freezer-safe containers with a little extra broth to keep the texture smooth after thawing. Reheat gently on the stove while stirring to restore creaminess. If the broccoli is very thick-stemmed, peel the stems lightly before chopping so they blend evenly.

Course: Soup
Cuisine: American
Equipment: Large Pot, Immersion Blender, Cutting Board

Spicy Black Bean and Corn Tortilla Soup

This soup brings together hearty black beans and sweet corn in a smoky, spicy broth that feels satisfying without being heavy. It works well for weekend batch cooking because the base freezes cleanly and reheats without losing texture. The finished bowl has tender beans, plump corn, and crisp tortilla strips that add crunch right before serving.

Spicy Black Bean and Corn Tortilla Soup

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Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Large pot
• Baking sheet

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 4 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (14.5 oz) diced tomatoes
• 4 corn tortillas, cut into thin strips
• Salt and black pepper to taste
• Chopped cilantro, lime wedges, and sliced avocado for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
• Stir in the minced garlic, chili powder, cumin, and cayenne pepper. Cook for 1 minute until the spices smell fragrant.
• Pour in the vegetable broth, then add the black beans, corn, and diced tomatoes. Season with salt and black pepper.
• Bring the soup to a simmer and cook for 15 minutes to let the flavors blend.
• While the soup simmers, spread the tortilla strips on a baking sheet and bake at 400°F for 8 to 10 minutes until crisp.
• Ladle the soup into bowls and top with the baked tortilla strips, cilantro, lime wedges, and avocado slices.

Notes

Freeze the soup base without the tortilla strips and toppings. Portion it into containers, cool completely, and store up to three months. When reheating, add fresh baked tortilla strips so they stay crisp. Adjust the cayenne if you want less heat, or add an extra pinch for more spice once the soup is done.

Course: Soup
Cuisine: Mexican
Equipment: Large pot, Baking sheet

Ginger Carrot and Coconut Milk Soup

This soup brings together sweet carrots, fresh ginger, and rich coconut milk for a smooth and warming bowl. It fits well into batch cooking plans because the flavors hold up after freezing and reheating. The result is a creamy texture with a gentle spicy note that feels comforting on cooler days.

It works nicely for weekday lunches or simple dinners when you want something nourishing without much effort. The balance of sweet and savory makes it easy to enjoy on its own or with a side of bread.

Ginger Carrot and Coconut Milk Soup

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Course Soup

Cuisine Asian

Servings 4 people

Equipment

• Large pot
• Immersion blender
• Cutting board
• Knife

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 pound carrots, peeled and sliced
• 4 cups vegetable broth
• 1 can (14 ounces) coconut milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh cilantro, for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and ginger and cook for 3 to 4 minutes until the onion softens.
• Add the sliced carrots and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 15 to 20 minutes until the carrots are tender.
• Remove the pot from the heat and blend the soup until smooth using an immersion blender or by transferring it in batches to a countertop blender.
• Return the soup to low heat. Stir in the coconut milk, salt, and black pepper. Heat for another 3 to 5 minutes until warmed through.
• Ladle into bowls and top with fresh cilantro before serving.

Notes

Cool the soup fully before freezing so it stores evenly in containers. When reheating, add a little extra broth if it thickens after thawing. Start with less ginger and taste as you go if you want a milder version.

Course: Soup
Cuisine: Asian
Equipment: Large pot, Immersion blender, Cutting board, Knife

Mushroom Farro and Herb Soup

This soup pairs hearty farro with earthy mushrooms and a mix of fresh herbs. It makes a filling option for batch cooking since the grain stays firm after freezing and reheating. The result is a savory bowl with chewy texture and bright herbal notes that feels nourishing without being heavy.

It works well for weekday lunches or quick dinners when you need something ready in the freezer. The mushrooms give depth while the farro adds staying power, so the soup holds up through multiple servings.

Mushroom Farro and Herb Soup

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Course Soup

Cuisine Mediterranean

Servings 4 people

Equipment

• Large Pot
• Wooden Spoon
• Knife

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 12 ounces cremini mushrooms, sliced
• 1 cup uncooked farro, rinsed
• 6 cups low-sodium vegetable broth
• 1 tablespoon fresh thyme leaves
• 2 teaspoons chopped fresh rosemary
• 1/4 cup chopped fresh parsley
• Salt and black pepper, to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4 to 5 minutes until it softens.
• Stir in the garlic and mushrooms. Cook for 6 to 8 minutes until the mushrooms release liquid and begin to brown.
• Add the farro, vegetable broth, thyme, and rosemary. Bring the mixture to a boil.
• Reduce the heat to low and simmer uncovered for 30 minutes, stirring occasionally, until the farro is tender.
• Remove the pot from the heat. Stir in the parsley and season with salt and black pepper.

Notes

Cool the soup fully before portioning into freezer containers, leaving a little room for expansion. When reheating from frozen, add a splash of broth or water because the farro absorbs liquid during storage. Taste and add a pinch more fresh thyme or parsley after warming to refresh the herb flavor.

Course: Soup
Cuisine: Mediterranean
Equipment: Large Pot, Wooden Spoon, Knife

Classic Split Pea and Vegetable Soup

This split pea soup brings together dried peas and everyday vegetables for a thick, hearty bowl that feels filling without being heavy. It works well for batch cooking because the flavors hold up after freezing and reheating, making it easy to portion out for quick lunches or dinners later in the week.

The taste is earthy and savory with a soft, creamy texture once the peas break down. Carrots and celery add a little natural sweetness while potato helps create body.

Classic Split Pea and Vegetable Soup

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 1 cup dried green split peas, rinsed
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 medium potato, peeled and diced
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and black pepper to taste

Instructions

 

• Add the rinsed split peas, diced onion, carrots, celery, potato, and minced garlic to a large pot.
• Pour in the vegetable broth and add the bay leaf and dried thyme.
• Bring the mixture to a boil over medium-high heat, then reduce to a simmer.
• Cover the pot and cook for 45 to 50 minutes, stirring occasionally, until the split peas are soft and the vegetables are tender.
• Remove the bay leaf. Use a potato masher or immersion blender to partially blend the soup for a thicker texture if desired.
• Season with salt and black pepper to taste before serving.

Notes

If the soup thickens too much after cooling, stir in a splash of broth or water when reheating. For a smoother finish, blend the entire batch. Leftovers store well in the freezer for up to three months when cooled completely and packed in airtight containers.

Course: Soup
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife

Zucchini Corn and Basil Tomato Soup

This soup captures the taste of late summer produce in a simple bowl. It works well when you want a light yet filling meal that stores easily for busy weeks. The flavor is fresh and slightly sweet from the corn, with a bright tomato base and herbal notes from the basil.

The texture stays chunky with tender vegetables throughout. It freezes cleanly and reheats without losing much quality.

Zucchini Corn and Basil Tomato Soup

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife
• Immersion Blender

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 medium zucchini, chopped
• 2 cups corn kernels (fresh or frozen)
• 1 can (28 oz) diced tomatoes
• 4 cups vegetable broth
• 1/2 cup fresh basil leaves, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it softens. Stir in the garlic and cook for 1 minute more.
• Add the zucchini and corn. Cook for 5 minutes, stirring now and then. Pour in the diced tomatoes and vegetable broth. Bring the mixture to a boil, then reduce to a simmer.
• Cook for 15 minutes until the zucchini is tender. Stir in the basil, salt, and black pepper. Use an immersion blender to partially puree the soup for a thicker texture while leaving some chunks. Taste and adjust seasoning if needed.

Notes

Freeze the soup in individual portions once it has cooled completely. Reheat gently on the stove and add a few fresh basil leaves right before serving to refresh the flavor. If the corn is very sweet, you can reduce the salt slightly.

Course: Soup
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife, Immersion Blender