Summer Vegetable Soup

Kristina DeRobertis
Jun 14
2 min read

Updated: Jun 14

If sunshine had a flavor… this would be it. 🌞

This Summer Vegetable Soup is cozy and fresh—light enough for warm days, but hearty enough to fill you up. And the best part? We’re bringing it full circle by using homemade vegetable stock made from the scraps of the last week’s vegetable prep. If you saw my prep video last week on Instagram, you know exactly what I’m talking about.

Yup—those leftover carrot tops, onion ends, and celery trimmings? They’ve been simmered down into the rich, golden base for this soup. Zero waste, full flavor. If you want to learn how to make your own, I’ve got a full Stock Making Guide that takes out all the guesswork.

Ingredients

1 Leek, chopped
2 Carrots, sliced into rounds
1 Stalk of Celery, diced
2 Cloves of Garlic
1 (14oz) Can of Diced Tomatoes (with juices)
1 Zucchini, diced
1 Yellow Squash, diced
3 Yukon Gold Potatoes, diced
6–8 Stalks of Asparagus, chopped
6 Cups of Homemade Vegetable Stock (or store-bought)
2 tsp Salt
½ tsp Cracked Black Pepper
1 Tbsp Dried Oregano
½ tsp Dried Basil

Optional Flavor Boosts

Want to turn the volume up a bit? Try adding:

1 tsp Smoked Paprika – for a gentle smoky depth
1 tsp Fennel Seeds – gives a subtle sweetness and pairs well with the leek
Red Pepper Flakes – if you want a little summer heat 🌶️
Fresh Thyme or Parsley – stirred in at the end for a bright, herby finish
Parmesan rind – toss one in while it simmers (optional if you’re not vegan)
A squeeze of lemon at the end for brightness.

Instructions

In a large Dutch oven, drizzle a bit of olive oil over medium heat. Add chopped leeks, carrots, and celery. Sauté for 5–7 minutes until softened. Then add in the minced garlic and stir for 30 seconds.
Stir in diced tomatoes with their juices, zucchini, squash, potatoes, and asparagus.
Pour in vegetable stock and bring to a gentle boil.
Add salt, pepper, oregano, basil, and any additional spices you’re using. Reduce heat to a simmer and cook uncovered for 20–25 minutes, or until the potatoes are fork-tender.
Finish with a squeeze of lemon juice for brightness.
Taste and adjust seasoning if needed. Serve hot with crusty bread or grilled cheese.

Why This Soup Hits Different

This isn’t just a good-for-you soup—it’s a good-for-the-earth soup. Using homemade stock made from veggie scraps is one of my favorite kitchen habits. It’s sustainable, flavorful, and kind of magical. What starts as “trash” ends up being the thing that brings the whole soup together.

Make this on a Sunday and enjoy it all week—just store it in the fridge and reheat as needed.

Let me know if you try it, and don’t forget to check out my Stock Making Cheat Sheet!