There is so much flavor in this bowl. There is enough umami in each spoonful that I would swear there had to be mushrooms or some other secret ingredient - but there isn’t. The slow sweat of the onions and garlic does wonders to the complexity of this soup - plus as a bonus, leaves your kitchen smelling incredible.

Just right for a hot summer day. Make this the night before, sitting in the fridge to let all of the flavor meld really does it right.

Looking for a clean soup that won’t leave you feeling heavy and tired? Look no further. On days when I am not feeling my best, this is one of my go-to bowls of yummy goodness.

I love this soup in the fall. Hearty, yet not heavy. Comes together with very little effort. If you happen upon some delicious mushrooms, sometimes I serve this soup with a garnish of crispy mushrooms on top. I think it’s a fantastic pairing.

In the heat of summer, I find myself reluctant to even turn the stove on. This is my go-to summer soup. Served cold, it is so very refreshing. And to me, it is the perfect celebration of the summer goodies like tomatoes, cucumbers, and peppers.

A 6-hour drive with no air conditioning across the Mohave desert in over 100-degree heat brought us to our new front door. We didn’t even unpack a thing. We were sweaty, dusty, windblown, and exhausted. I grabbed our camping stove, the camping kitchen set, and the soup.

We set up on the back stoop, overlooking our beautiful green backyard as the sun set, and ate this soup. It will remain on my favorite soup list forever.

One of my absolute favorite springtime soups, this bowl of emerald green feeds my soul.