Summer Squash Soup with Basil Recipe

Name: Summer Squash Soup with Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 1 medium onion, coarsely chopped; 3 large tomatoespeeled, seeded and chopped; 1 garlic clove, minced; 1/4 teaspoon crushed red pepper; 2 pounds cucuzzapeeled, seeded and thinly sliced crosswiseor zucchini, quartered lengthwise and thinly sliced crosswise; 1 large baking potatopeeled, quartered lengthwise and thinly sliced crosswise; 4 cups chicken stock or low-sodium broth; 1/4 cup shredded basil; Salt and freshly ground pepper

Servings: persons

1/4 cup extra-virgin olive oil
1 medium onion, coarsely chopped
3 large tomatoespeeled, seeded and chopped
1 garlic clove, minced
1/4 teaspoon crushed red pepper
2 pounds cucuzzapeeled, seeded and thinly sliced crosswiseor zucchini, quartered lengthwise and thinly sliced crosswise
1 large baking potatopeeled, quartered lengthwise and thinly sliced crosswise
4 cups chicken stock or low-sodium broth
1/4 cup shredded basil
Salt and freshly ground pepper

1
Heat the olive oil in a large soup pot.
2
Add the onion and cook over moderate heat, stirring occasionally, until softened but not browned, about 6 minutes.
3
Increase the heat to moderately high.
4
Add the tomatoes, garlic and crushed red pepper and cook, stirring, until the tomatoes start to break down, about 5 minutes.
5
Add the squash and potato and cook, stirring, for 2 minutes.
6
Stir in the chicken stock and bring to a boil.
7
Add the basil and season with salt and pepper.
8
Cover and cook over low heat until the vegetables are tender, about 25 minutes.

649

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 10 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 1 medium onion, coarsely chopped, 3 large tomatoespeeled, seeded and chopped, 1 garlic clove, minced, and more.

Yes, Summer Squash Soup with Basil 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.

Summer Squash Soup with Basil

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