In a large soup pot, melt butter; add onion, celery, and carrots.

Cook, stirring occasionally, until onion is soft and translucent.

Add the potato, tomatoes, broth, and basil.

Bring to a boil and then reduce heat, cover, and simmer for 15 minutes.

Add the cauliflower or broccoli and zucchini and simmer, covered, for 10 minutes.

Add the peas and simmer until tender.

(This won’t take but a few minutes.

)

Season to taste with salt and pepper, and serve.

A bit of Parmesan cheese sprinkled on top of the soup adds a nice garnish if desired.