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Summer Squash and Tomato Soup (Simple Recipe)

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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Summer Squash and Tomato Soup topped with turkey bacon, arugala and black pepper

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 from Trader Toe’s in the fridge and my neighbor who has a healthy garden full of veggies gifted me with some yellow squash! And a favorite way of mine to enjoy squash and tomatoes is in soup form.

Ingredients you will need for Summer Squash and Tomato Soup

Summer Squash and Tomato Soup

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 with a toasted bagel, turkey bacon and arugula

Summer Squash and Tomato Soup

3-4 servings

Ingredients

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 slightly (about 5 minutes or so) 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 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)

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

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

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Hannah

I am a creative, self taught, home cook who loves to create yummy recipes

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