Tomato Summer Squash Soup Recipe

Name: Tomato Summer Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 1/2 cups fat-free low-sodium chicken broth; 1 medium carrot, minced; 1 medium onion, minced; 1 stalk celery, minced; 4 cups yellow squash, minced; 4 garlic cloves, minced; 1 tablespoon dried basil; 1/2 cup all-purpose flour; 2 cups low-sodium tomatoes, chopped with juice; 1/2 teaspoon ground black pepper; 1 cup skim milk

Servings: persons

8 1/2 cups fat-free low-sodium chicken broth
1 medium carrot, minced
1 medium onion, minced
1 stalk celery, minced
4 cups yellow squash, minced
4 garlic cloves, minced
1 tablespoon dried basil
1/2 cup all-purpose flour
2 cups low-sodium tomatoes, chopped with juice
1/2 teaspoon ground black pepper
1 cup skim milk

1
1. Heat 1/2 cup broth in large pot over medium heat.
2
2. Add carrot, onion, celery, and squash.
3
3. Simmer gently for 5 minutes.
4
4. Add garlic and basil.
5
5. Gradually stir in flour and cook for 5 minutes.
6
6. Gradually add remaining broth and tomatoes.
7
7. Bring to a boil, then reduce heat and simmer for 30 minutes.
8
8. Add black pepper and milk.
9
9. Heat through and serve hot.

1109

kcal

Calories

Fat

Carbs

169

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 11 ingredients. The key ingredients include: 8 1/2 cups fat-free low-sodium chicken broth, 1 medium carrot, minced, 1 medium onion, minced, 1 stalk celery, minced, and more.

Yes, Tomato 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.

Tomato Summer Squash Soup

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