Garden Vegetable Soup

This delicious garden vegetable soup recipe tastes like a garden in a bowl.  The layers of delicious flavor are what really sets this soup apart from others.  Onion and garlic provide a rich, earthy flavor that’s the perfect contrast to the freshness of zucchini, pepper and basil.  Tomatoes and vinegar add just a hint of sharpness while a little sprinkle of shredded Parmesan brings the whole dish together.


1 tablespoon olive oil
1 medium onion, finely chopped (about 1/2 cup)
2 cloves garlic, minced
1 medium zucchini, coarsely chopped (about 1 1/2 cups)
1 large red bell pepper, chopped (about 1 cup)
2 cups Swanson® Natural Goodness® Chicken Broth
1 cup canned crushed tomatoes
2 teaspoons red wine vinegar
0.25 cup thinly sliced fresh basil leaves
4 teaspoons shredded Parmesan cheese (optional)


Heat the oil in a 4-quart saucepan over medium-high heat. Add the onion and garlic and cook for 2 minutes or until tender-crisp, stirring often. Add the zucchini and red pepper and cook until tender-crisp.
Stir the broth, tomatoes and vinegar in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the vegetables are tender. Season to taste. Sprinkle with the basil.  Top with the cheese, if desired.