Ingredients:

  • 3 tbsp extra-virgin olive oil
  • 1 medium (110g) yellow onion, diced
  • 3 cloves (9g) garlic, minced
  • 2 medium (120g) carrots, sliced into rounds
  • 2 medium (400g) zucchini, chopped
  • 2 medium (400g) yellow squash, chopped
  • 3 large (450g) ripe tomatoes, diced
  • 4 cups (950ml) low-sodium vegetable broth
  • 1 tsp (5g) sea salt
  • 1/2 tsp (3g) cracked black pepper
  • 2 tbsp (30ml) fresh lemon juice
  • 1/4 cup (15g) fresh basil leaves, packed
  • 2 tbsp (30ml) extra-virgin olive oil

Instructions:

  1. Heat 3 tbsp of olive oil over medium heat in a Dutch oven or large pot. Add the diced onion and carrots, stirring frequently until onions are translucent and carrots soften.
  2. Add minced garlic and sauté for 60 seconds until fragrant.
  3. Stir in the zucchini, yellow squash, and diced tomatoes until coated in oil. Pour in the vegetable broth and bring to a gentle boil.
  4. Reduce heat to low and simmer for 10–12 minutes until vegetables are tender but still bright in color.
  5. Remove from heat. Stir in fresh basil and lemon juice.
  6. Using an immersion blender or countertop blender, process the mixture until smooth and velvety.
  7. Serve immediately or chilled, drizzling the final 2 tbsp of extra-virgin olive oil over each portion.