Can I use frozen vegetables instead of fresh?

Absolutely! While fresh vegetables provide the best summer flavor, frozen corn, carrots, and even zucchini work well in this recipe. Skip the corn cobs if using frozen corn, and consider adding a teaspoon of sugar to replicate that fresh corn sweetness.

How can I make this soup less spicy?

Reduce the red pepper flakes to 1/2 teaspoon or omit them entirely. You can always add a dash of hot sauce to individual bowls for those who prefer more heat. The soup is still flavorful without the spicy component.

What can I substitute for chicken bouillon if I'm vegetarian?

Use vegetable bouillon or 4 cups of vegetable broth plus 4 cups of water instead. For additional savory depth, add a tablespoon of soy sauce or a teaspoon of miso paste.

Can I make this in a slow cooker or Instant Pot?

For slow cooker, sauté the aromatics first, then combine all ingredients and cook on low for 4-6 hours. For Instant Pot, use the sauté function for steps 1-3, then add remaining ingredients and cook on high pressure for 5 minutes with a quick release.

Spicy Summer Vegetable Soup Recipe

Description

This Spicy Summer Vegetable Soup is a vibrant and hearty dish that’s perfect for any day of the year. Packed with seasonal vegetables and flavored with a touch of spice, it’s a light yet satisfying soup that highlights fresh summer produce. Simple to prepare and brimming with wholesome ingredients, it’s ideal for both casual meals and entertaining.

Ingredients

Units Scale

Vegetables
1 medium onion, finely chopped
4 stalks of celery, finely chopped
3 large carrots, peeled and roughly chopped
1 pound potatoes, peeled and chopped into small to medium cubes
2 medium tomatoes, diced
2 zucchinis, chopped and quartered
Corn
2 ears of corn, with kernels removed and cobs broken in half
Oil and Seasoning
2 tablespoons olive oil
1 tablespoon red pepper flakes (or more to taste)
3 cloves garlic, finely chopped
1 chicken bouillon cube
1 to 2 bay leaves
Kosher salt and freshly cracked black pepper, to taste
Broth
8 cups water

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Instructions

Prepare the Base
Heat the olive oil in a large pot over medium heat. Add the onion and celery, cooking for 5 to 6 minutes until they become fragrant and slightly soft.
Add Spices and Garlic
Stir in the red pepper flakes to bloom the spice and enhance its flavor. Then add the garlic and cook for 30 seconds to 1 minute, stirring until it becomes fragrant.
Incorporate Vegetables and Broth
Add the carrots, potatoes, tomatoes, corn kernels, corn cobs, zucchinis, chicken bouillon cube, bay leaf, and water into the pot. Stir well to combine and dissolve the bouillon cube.
Simmer the Soup
Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook until the vegetables are softened, about 25 minutes.
Finish and Serve
Remove the corn cobs and bay leaf from the soup. Season with kosher salt and freshly cracked black pepper to taste. Serve immediately and enjoy this delicious, spicy vegetable-packed soup.

Notes

To adjust the spice level, reduce or increase the amount of red pepper flakes to suit your taste.
Consider adding a splash of fresh lemon juice or a sprinkle of fresh herbs like parsley or cilantro for added brightness.
If you’d like to make the soup heartier, you can add a cup of cooked quinoa, barley, or rice before serving.
For a vegetarian option, substitute the chicken bouillon cube with a vegetable bouillon cube.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 bowl
Calories: 145
Sugar: 6g
Sodium: 240mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 5g
Protein: 3g
Cholesterol: 0mg