End Of Summer Soup Recipes

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END OF SUMMER SOUP



End of Summer Soup image

Our goal was to make a wonderful tasting vegetable soup using all-natural and wholesome ingredients! Enjoy!

Provided by Jon Brumfield

Categories     Butternut Squash Soup

Time 2h

Yield 4

Number Of Ingredients 14

½ buttercup squash, halved and seeded
1 small yellow squash, peeled and cubed
1 sweet potato, peeled and cubed
1 nectarine, pitted and chopped
½ orange bell pepper, cubed
½ cucumber, peeled and cubed
⅓ cup chopped yellow onion
1 teaspoon salt
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground black pepper
½ cup low-sodium chicken broth
½ cup nonfat plain Greek yogurt
⅓ cup shredded Pecorino Romano cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place butternut squash face-down in a baking dish; pour water into dish around squash.
  • Bake in the preheated oven until tender, about 45 minutes.
  • While butternut squash bakes, place yellow squash, sweet potato, nectarine, orange bell pepper, cucumber, and onion into a large pot with enough water to cover. Stir in salt, cinnamon, nutmeg, and pepper to vegetable mixture. Bring to a boil. Cover, reduce heat, and simmer for 10 minutes.
  • Remove butternut squash from the oven. Let cool 10 minutes.
  • Scoop out the inner pulp of squash half; add to the simmering soup. Continue to let simmer to meld flavors for at least 15 minutes. Remove from heat; drain liquid.
  • Place cooked vegetables into a food processor and puree until smooth.
  • Transfer puree to a large saucepan over low heat. Stir chicken broth and yogurt into puree until well blended. Cover and let simmer until incorporated, about 15 minutes. Remove from heat; sprinkle with Pecorino Romano cheese. Serve.

Nutrition Facts : Calories 216.5 calories, Carbohydrate 40.9 g, Cholesterol 12.5 mg, Fat 3.2 g, Fiber 6.7 g, Protein 9.5 g, SaturatedFat 1.9 g, Sodium 774.1 mg, Sugar 12.5 g

SUMMER GARDEN SOUP



Summer Garden Soup image

This soup is very tasty, and the best part is that all of the main ingredients come straight from my garden. It's even good when served chilled.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

1 cup chopped onion
2 tablespoons olive oil
4 to 6 garlic cloves, minced
3 cups chopped fresh tomatoes
1 cup fresh or frozen cut green beans
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
1/2 teaspoon minced fresh dill or pinch dill weed
1/4 teaspoon salt, optional
1/4 teaspoon pepper
3-1/2 cups chicken broth
1 cup fresh or frozen peas
1 cup sliced zucchini or yellow summer squash

Steps:

  • In large saucepan, saute onion in oil until onion is tender. Add garlic; cook 1 minute longer. Add the tomatoes, beans, basil, tarragon, dill, salt if desired and pepper. , Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the broth, peas and zucchini; simmer for 5-10 minutes or until vegetables are crisp-tender.

Nutrition Facts : Calories 86 calories, Fat 5g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 77mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

LATE-SUMMER VEGETABLE SOUP



Late-Summer Vegetable Soup image

This produce-packed soup is cooked quickly to preserve the fresh flavor of the vegetables. The orzo simmers right in the pot.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 35m

Number Of Ingredients 9

4 ears corn, husks and silks removed
2 tablespoons olive oil
1 medium onion, chopped
Coarse salt and ground pepper
2 cans (14.5 ounces each) reduced-sodium vegetable or chicken broth
2 large zucchini, halved lengthwise and thinly sliced
8 ounces green beans (stem ends removed), cut into thirds
1 can (14.5 ounces) diced tomatoes, in juice
1/2 cup orzo

Steps:

  • Cut off tip of each ear of corn. One at a time, stand ears in a wide bowl. With a sharp knife, carefully slice downward to release kernels. Discard cobs; set kernels aside.
  • In a Dutch oven or 5-quart pot, heat oil over medium. Add onion; season with salt and pepper. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.
  • Add broth and 2 cups water; bring to a boil. Add zucchini, green beans, corn, tomatoes (with juice), and orzo; cook, uncovered, until orzo is tender, 8 to 11 minutes. Season with salt and pepper.

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