Summer Vegetable Soup with Yellow Squash and Zucchini

Ladling summer vegetable soup from a pot.

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A perfect and easy summer vegetable soup with zucchini and yellow squash. This light soup gets its robust flavor from red wine and a long simmer.


Units Scale
  • 2 tablespoons olive oil
  • 2 sweet onions, peeled and diced
  • 4 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 large bell pepper, seeded and diced (any color)
  • 3 cloves of garlic, peeled and minced
  • 1 cup red wine
  • 1 28ounce can crushed tomatoes
  • 8 cups chicken broth vegetable broth
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 2 zucchini, cut into cubes
  • 2 yellow squash, cut into cubes
  • salt and pepper to taste


  1. Heat the olive oil over medium heat in a large Dutch oven or stockpot.
  2. Add the onions, carrots, celery, and bell pepper. Sauté until translucent, about 5 minutes. Add the garlic and continue cooking for 1 minute. 
  3. Add the red wine and cook for 1 minute.
  4. Add the tomatoes, broth, oregano, and basil. Turn the burner to high and bring to a boil. Then reduce heat to medium and simmer for 1 hour. 
  5. Add the zucchini and squash. Stir it and simmer for 20 more minutes.
  6. Salt and pepper to taste and serve.


  • Use ½ a cup of red wine vinegar and ½ a cup of water to replace the red wine.
  • Use vegetable broth to make it vegan.
  • Use ½ teaspoon of garlic powder if you don’t have fresh garlic.
  • See the post for instructions on using fresh or home-canned tomatoes.