A simple summer squash and tomato soup using fresh tomatoes, yellow squash, a shallot and garlic. Simmered in a broth and then blended to perfection. Soup season can be all year long!

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Yellow Squash and Tomatoes are truly delightful together. This simple recipe uses only a handful of ingredients that you may already have at home. I had a vine of tomatoes in the fridge and my neighbor gifted me with some yellow squash! My favorite way of mine to enjoy squash and tomatoes is in soup form.

Ingredients you will need for Summer Squash and Tomato Soup

• 3 Tbsp unsalted butter
• 1 shallot
• 4 garlic cloves
• 4-5 vine tomatoes
• 1 large yellow squash
• 1/2 tsp dried thyme
• 1/2 tsp kosher salt or to taste
• 1/4 tsp black pepper or to taste
• 1 Tbsp sugar
• 2 cups broth
• 1/4 cup half and half
• Salt and Pepper to taste

How to make Summer Squash and Tomato Soup

Melt the butter in a large heavy bottomed soup pot over medium heat. Add shallots and garlic and sauté for 5 minutes, until the shallots softened. Stirring often. Add tomatoes, squash, thyme, 1/4 tsp black pepper and 1/2 tsp salt and stir. and Cook for 10 minutes, stirring occasionally.

Pour in the broth and increase the heat to high until the liquid boils, then reduce heat to low. Simmer for 30 minutes, stirring periodically. Use a hand blender to blend the soup or remove from heat and add contents to a blender. Let the soup cool slightly( about 5 minutes or so) before adding the top and blending until smooth.

Add the soup back to the soup pot(warm up the soup on medium if needed). Add in the half and half, sugar and season with salt and pepper to taste. Top with your favorite soup toppings (I use more black pepper, chopped Turkey bacon and arugula).

Summer Squash and Tomato Soup

3-4 servings

Ingredients

• 3 Tbsp unsalted butter
• 1 shallot, remove skin and mince
• 4 garlic cloves chopped
• 4-5 vine tomatoes, de-stemmed, sliced into chunks with juices
• 1 large yellow squash ends removed and chopped into 1/2 inch chunks
• 1/2 tsp dried thyme
• 1/4 tsp black pepper
• 1/2 tsp kosher salt or to taste
• 1 Tbsp sugar
• 2 cups vegetable broth (If you don’t have broth, season water with salt and herbs/seasonings like thyme, garlic/onion powder and rosemary) 
• 1/4 cup half and half
• Salt and Pepper to taste

Instructions

• Prep produce according to the ingredient list above.
• Melt butter in a large heavy bottomed soup pot over medium heat. Add shallots and garlic and sauté for 5 minutes, stirring often
• Add tomatoes, squash, thyme, 1/2 teaspoon kosher salt or to taste, 1/4 tsp black pepper and stir. Continue to cook for 10 minutes, stirring occasionally.
• Pour in the broth and increase the heat to high until the liquid boils, then reduce heat to low. Simmer for 30 minutes, stirring periodically.
• Use a hand blender to blend the soup OR remove from heat and add contents to a blender. Let the soup cool before adding the top to the blender and blending until smooth.
• Add the soup back the soup pot (warm up the soup over medium heat). Add in the half and half, sugar and season with salt and pepper to taste.
• Top with your favorite soup toppings (I use more black pepper, chopped Turkey bacon and arugula).

If you love a healthy but delicious soup, try this Loaded Chickpea Soup, Recipe Here