Chilled Summer Vegetable Soup

Campbell's Chilled Summer Vegetable Soup Recipe

Bountiful vegetables from the garden or local farm stand surface in this chilled soup to refresh and replenish.

At a glance


15 min.


4 hr. 25 min.



Servings: 1 cup each

Cook: 10 min.

Chill: 4 hr.

Made With

  • V8® 100% Vegetable Juice

    V8® 100% Vegetable Juice

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What You'll Need

1 tablespoon vegetable oil
1 medium zucchini, coarsely chopped (about 1 1/2 cups)
1 medium carrot, chopped (about 1/3 cup)
2 green onions, sliced (about 1/4 cup)
1/2 teaspoon dried basil leaves, crushed
1/4 teaspoon garlic powder or 1 clove garlic, minced
3 cups V8® 100% Vegetable Juice
1 can (about 8 ounces) canned whole kernel corn, drained
1 large tomato, chopped (about 1 1/2 cups)

How to Make It

  • 1

    Heat the oil in a 3-quart saucepan over medium heat. Add the zucchini, carrot, onion, basil and garlic powder and cook until the vegetables are tender-crisp.

  • 2

    Remove the saucepan from the heat. Stir in the vegetable juice, corn and tomato. Pour the mixture into a serving bowl. Cover the bowl and refrigerate for at least 4 hours.

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  • Dietary Exchange: 1/2 Starch, 1 Vegetable, 1/2 Fat
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