Fresh California Tomato Summer Soup

This Fresh California Tomato Summer Soup is a comforting yet light meal that celebrates seasonal produce. Packed with diced zucchini, celery, onions, and garlic, it offers a rich vegetable base simmered in low-salt chicken broth. The addition of pasta shells makes it a filling one-pot dish, while dried basil and fresh tomatoes provide that classic Italian summer flavor profile. Its perfect for casual weeknight dinners, potlucks, or meal prep. The texture is hearty with tender vegetables and soft pasta, balanced by a savory, aromatic broth. Simple to prepare with pantry staples, this soup delivers warm, home-style satisfaction without being too heavy. Serve it topped with a sprinkle of Parmesan for an extra touch of richness.

Cooking Method: Boiling

Cuisine: Italian

Courses: Soups

Difficulty: Intermediate

Servings: 24

Calories: 2952.2

Description

This Fresh California Tomato Summer Soup is a comforting yet light meal that celebrates seasonal produce. Packed with diced zucchini, celery, onions, and garlic, it offers a rich vegetable base simmered in low-salt chicken broth. The addition of pasta shells makes it a filling one-pot dish, while dried basil and fresh tomatoes provide that classic Italian summer flavor profile. Its perfect for casual weeknight dinners, potlucks, or meal prep. The texture is hearty with tender vegetables and soft pasta, balanced by a savory, aromatic broth. Simple to prepare with pantry staples, this soup delivers warm, home-style satisfaction without being too heavy. Serve it topped with a sprinkle of Parmesan for an extra touch of richness.

Ingredients

3 cup Finely chopped onions
3 cup Diced celery
6 tablespoon Olive oil
3 tablespoon Minced garlic
3 cup Diced zucchini
6 cup Chicken broth -- low salt
4 1/2 quart Pasta shells
4 1/2 quart Diced tomatoes
6 tablespoon Dried basil
2 1/2 teaspoon Salt
1 1/2 teaspoon Black pepper
1/2 cup Grated Parmesan cheese

Directions

1
Heat olive oil in a large stockpot over medium-high heat.
2
Add finely chopped onions and diced celery; saut for 5 minutes, or until tender.
3
Stir in minced garlic and diced zucchini; saut for 2 minutes.
4
Add chicken broth and bring to a boil.
5
Stir in pasta shells, diced tomatoes, dried basil, salt, and black pepper.
6
Cook until pasta is tender, about 10 minutes.
7
Ladle soup into bowls, filling each about 1-1/2 cups.
8
Top each bowl with 1 teaspoon of grated Parmesan cheese.

Nutrition Facts

Servings 24

Amount Per Serving
Calories 2952.2kcal

% Daily Value *
Total Fat 89.8g139%
Saturated Fat 22.8g115%
Cholesterol 346.8mg116%
Sodium 1310.0mg55%
Total Carbohydrate 346.6g116%
Dietary Fiber 41.2g165%
Sugars 47.7g
Protein 178.5g357%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original recipe mentioned corn in the directions but did not list it in the ingredients. If you wish to include corn, add 1-2 cups of frozen or fresh corn kernels when adding the zucchini.

For a vegetarian version, substitute chicken broth with vegetable broth.

This soup is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Note that the pasta may continue to absorb liquid, so you may need to add a splash of water or broth when reheating.

If using fresh basil instead of dried, add chopped fresh basil leaves at the very end of cooking to preserve their bright flavor and color.

Keywords: basil, black pepper, boiling, broth, california, celery, chicken, chopped onions, diced celery, diced tomatoes, dried basil, fresh, garlic, italian, low salt, minced garlic, olive oil, pasta shells, soup, summer, tomato

Read it online: https://www.chefs-mate.com/recipe/fresh-california-tomato-summer-soup/