Vegetable Soup with Sweet Basil

Really, the title of this soup does not do it justice at all.  It should actually be called "Amazingly Delicious Vegetable Soup with Sweet Lovely Basil that Makes my Husband Gladly Eat Zucchini Without Complaining."  But that seems a little excessive, so let's just stick with the original title of "Vegetable Soup with Sweet Basil."  I think you'll agree that it doesn't quite have the same ring to it, but it fits.


This is a such fabulous soup to make for when you are overloaded with tomatoes, basil, and a little bit of everything else from all that planting you did.  (Or when you benefit from having nice neighbors who share their garden bounty, like I do).  This soup takes advantage of all those fresh vegetables you have lying around in the most flavorful way.  And do not be frightened by the 30 basil leaves the recipe calls for.  You may think it will be overwhelming, but, on the contrary, it is what makes this soup shine.

Vegetable Soup with Sweet Basil
(adapted from Simply Recipes)
Printable Version
Serves 8


Ingredients

6 tablespoons olive oil, divided

3 tablespoons water
1/2 large red onion, chopped
2 leeks, white part only, sliced
1 large Russet or sweet potato, peeled and cubed 
2 stalks celery, sliced
2 medium carrots, peeled and sliced into rounds
1 medium-sized zucchini, cubed
12 fresh green beans, cut into 1 inch pieces
2 quarts vegetable or chicken stock
4-6 ripe tomatoes, seeded
4 garlic cloves
30 fresh basil leaves, washed and dried
1/2 teaspoon black pepper
salt to taste
hot sauce to taste


Directions
1) In a large stockpot, combine 3 tablespoons of the olive oil with the water. 
2) Add the onion, leeks, potato, celery, carrots, zucchini and green beans; sauté over medium-low heat until all the water evaporates. Do not brown the vegetables.

3) Add the stock and bring to a boil. Cook at a gentle boil for 30 minutes.

4) Meanwhile, put the tomatoes, basil, garlic, and remaining 3 tablespoons of olive oil in a food processor or blender. Pulse until pureed.

5) Stir the tomato-basil puree into the cooked soup. Allow soup to warm, but do not return to a boil. Season with 1/2 teaspoon pepper, and salt and hot sauce to taste. Enjoy!

* Vegetable Bean Soup with Sweet Basil Variation: To make the soup a bit heartier (and to please my husband), add 1 can (15 ounces) drained and rinsed white beans in Step 5 when adding the tomato puree.  Follow all other directions as written.