Herb-Infused Summer Vegetable Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A light, garden-fresh soup featuring Colorado-grown zucchini, yellow squash, and heirloom tomatoes, simmered with fragrant herbs for a perfect spring-summer bowl. This american-inspired vegetarian (vegetarian) ready in about 40 minutes pairs olive oil, medium, diced yellow onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 2 cloves, minced garlic
• 2 medium, diced 1/2 inch zucchini
• 2 medium, diced 1/2 inch yellow squash
• 1 cup, halved cherry tomatoes
• 4 cups vegetable broth
• 1/4 cup, chopped fresh basil
• 1/4 cup, chopped fresh dill
• 1 tbsp lemon juice
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat olive oil in large pot over medium heat. Add diced onion and sauté 5 minutes until translucent and fragrant, then add minced garlic and cook 1 minute until aromatic.
2. Step 2: Add diced zucchini, yellow squash, and halved cherry tomatoes. Stir to coat, then pour in vegetable broth. Bring to gentle simmer and cook covered for 15 minutes until vegetables are tender.
3. Step 3: Remove from heat. Stir in chopped basil, dill, lemon juice, salt, and pepper. Let sit 5 minutes for flavors to meld before serving.