Fresh Tomato And Summer Squash Soup Recipe

Name: Fresh Tomato And Summer Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: the stock; Bones leftover from 10 grilled porterhouse steaks; 2 yellow onions, quartered; 2 potatoes, quartered; 2 bay leaves; handful schezuan (or black) peppercorns; handful of available fresh herbs; the soup; 2 quarts roughly chopped tomatoes; 2 quarts roughly chopped green squash; 2 quarts roughly chopped yellow squash; 5 slices thick bacon, cut into lardons; salt, pepper, oilve oil, paprika, cayenne; sour cream; garlic chives

Servings: persons

the stock
Bones leftover from 10 grilled porterhouse steaks
2 yellow onions, quartered
2 potatoes, quartered
2 bay leaves
handful schezuan (or black) peppercorns
handful of available fresh herbs
the soup
2 quarts roughly chopped tomatoes
2 quarts roughly chopped green squash
2 quarts roughly chopped yellow squash
5 slices thick bacon, cut into lardons
salt, pepper, oilve oil, paprika, cayenne
sour cream
garlic chives

1
place everything in a pot, fill the pot with cold water until everything is covered
2
Bring to a boil
3
Reduce to a simmer
4
Ignore the beef stock for a couple hours, it needs time for the flavors to develop
5
Strain stock, reserve the liquid for the soup.
6
Find a large pot, 10 quarts or so
7
Heat up olive oil in the pot, when hot add the lardons of bacon, dump in a heavy tablespoon of paprika and some cayenne. season with salt and pepper
8
cook bacon until the fat is well rendered out.
9
add tomatoes, cook down until you get a lot of water out of them
10
add your strained beef stock, bring up to a boil,
11
reduce heat, season with salt and pepper, simmer for an hour or so.
12
Add both the green and yellow squash, by doing so you've decided you want to serve this soup in about an hour
13
Once you are ready to serve the soup adjust the seasoning to taste, then pour into bowls and top with a dollop of soup cream in the center, then sprinkle with garlic chives.

270

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: the stock, Bones leftover from 10 grilled porterhouse steaks, 2 yellow onions, quartered, 2 potatoes, quartered, and more.

Yes, Fresh Tomato And Summer Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fresh Tomato And Summer Squash Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions