Late Summer Soup Recipe

Name: Late Summer Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 Tbsp. olive oil; 3 c. water; 1 1/2 tsp. salt; 1/4 tsp. ground pepper; 2 (12 oz.) summer squash, chopped; 2 large tomatoes, coarsely chopped; 1 each red and yellow pepper, chopped; 1 large onion, chopped; 1 (6 oz.) zucchini, chopped; 1/2 tsp. fennel seed; 3 large cloves garlic

Servings: persons

2 Tbsp. olive oil
3 c. water
1 1/2 tsp. salt
1/4 tsp. ground pepper
2 (12 oz.) summer squash, chopped
2 large tomatoes, coarsely chopped
1 each red and yellow pepper, chopped
1 large onion, chopped
1 (6 oz.) zucchini, chopped
1/2 tsp. fennel seed
3 large cloves garlic

1
The secret to the rich flavor of this low calorie vegetable soup is to saute the onions just enough to bring out its natural sweetness and not to overcook the other vegetables.
2
Heat oil over medium heat; add onions.
3
Saute 5 minutes or until softened.
4
Add remaining ingredients.
5
Heat to boiling; reduce heat.
6
Simmer soup 15 minutes or until vegetables are tender.
7
In food processor, puree 2 1/2 cups soup.
8
Pour into pan and heat.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 Tbsp. olive oil, 3 c. water, 1 1/2 tsp. salt, 1/4 tsp. ground pepper, and more.

Yes, Late Summer 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.

Late Summer Soup

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