One of the best things about summer is the abundance of fresh fruit and vegetables that become available. A great way to enjoy the delicious variety of seasonal produce is to make an easy, healthy soup. Although some might say that summertime is too hot for soup, it can actually make a great light meal when you don't want to be weighed down by heavy food in the heat. Here are some different soup recipes that will satisfy your taste buds while keeping you full and satisfied.
First, we have a scrumptious recipe that uses roasted corn and peppers. The char from the roasted corn and peppers adds the perfect smoky flavor.
- 16 oz (2 cups) roasted sweet corn*
- 32 oz vegetable broth
- 16 oz unsweetened coconut milk
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 roasted red bell pepper**
- 1 tsp chili powder
- 1/2 tsp cayenne
- 1 tbls smoked paprika
- 1/2 tsp liquid smoke, optional (I used hickory)
- Salt and pepper to taste
- Heat olive oil in large stock pan and sauté onion, bell pepper, corn, and garlic until soft.
- Add chili powder, cayenne, smoked paprika, and salt and pepper
- De glaze pan with vegetable stock, add liquid smoke and bring to a boil
- Turn off heat and separate half of the vegetable mixture in the pot in a separate bowl
- Pour the broth and other half of vegetables into a blender and blend until smooth
- Return the blended mixture back into the pot on the stove, add the separated vegetables, and pour coconut milk into the pot
- Bring back to a boil and adjust for salt, pepper, and smokiness
This delicious summer minestrone is packed with tons of summer vegetables as well as zucchini, peppers, and beans.
- 1 Tbsp olive oil
- 1/2 cup diced onion (about 1/2 onion)
- 1/2 cup sliced leeks, white and light green parts only (see How to Clean Leeks), about 1/2 leek
- 1/2 cup diced celery (about one celery rib)
- 1/4 cup diced red bell pepper (about 1/4 of one bell pepper)
- 3 cloves garlic, minced (about 1 Tbsp)
- 6 cups chicken stock (can use good quality vegetable stock for vegetarian option)
- 1 bay leaf
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 teaspoon kosher salt (add more salt if using unsalted stock)
- 2 cups large dice zucchini (or other summer squash such as crookneck or pattypan)
- 1 cup fresh green beans, trimmed and cut into 1-inch lengths
- 2 roma tomatoes, diced
- 1/2 cup cooked small white beans
- 1/2 cup dry ditalini or any small pasta (omit for gluten-free option)
- Fresh basil for garnish
- Grated Parmesan cheese for garnish (optional)
1 Sauté onions, leeks, celery, bell pepper, garlic, in olive oil: Heat 1 Tbsp of olive oil in a large, thick-bottomed pot on medium high. Add the diced onion, leeks, celery, and bell pepper. Cook for 8 to 10 minutes until softened, lowering the heat to medium to prevent browning.
Add the minced garlic and cook for a minute more, until fragrant.
2 Add stock, seasonings, beans, pasta, vegetables, then simmer: Add the chicken stock, bay leaf, thyme, and salt to the pot. Increase heat to bring to a simmer, then add the zucchini, green beans, tomatoes, white beans, and pasta.
Heat to a simmer again and lower the heat to maintain a steady simmer. Cook for 10 minutes until the vegetables and the pasta are cooked through.
3 Garnish with basil and Parmesan: Garnish with thinly sliced fresh basil and grated Parmesan cheese to serve.
What's a better combination than grilled cheese with tomato soup? This simple recipe is the perfect way to fulfill your craving for fresh summer tomatos!