Summer Soup


soup bannerI love soup.
I love making soup.
Soups make a quick and easy meal.  A few vegetables, maybe some left-over meat, maybe some noodles or left-over rice if you want to add some bulk, an herb or two; and in very little time you can make a delicious and healthy soup.  I like soup so much that I sometimes even make soup for breakfast (I’m not a fan of sweet bakery type breakfast foods).  With a kitchen full of vegetables from the garden and the Farmer’s Market, I recently created a tasty and beautiful soup for our lunch last week. Here it is in all it’s glory.


Summer Lunch Vegetable Soup


Summer Vegetable Soup

1 small onion, chopped
1 stalk celery, chopped
4 small carrots (or 1 large) carrot, copped
1 Tbs. olive oil
4 small (like baby) yellow summer squash, halved length-wise
2 small (also like baby) patty pan squash, scalloped edges only, cut into bite-sized pieces
1/2 C. fresh mushrooms, chopped (chicken-of-the-woods, shiitake, lobster or other firm mushroom)
1/1 C. dry white wine
1 C. chicken broth
1/2 tsp. thyme
1/2 tsp. summer savory
8-10 small cherry tomatoes, whole
1/2 C. shelled peas (frozen are fine)
3 radishes, sliced
Salt and pepper to taste

Sweat the onion, celery and carrots in the olive oil for 10 minutes – do not allow to brown.

Add the squashes and mushrooms and saute for 5 minutes.

Add the wine, broth and herbs and simmer 15 minutes.

Add the peas and radishes and simmer just until the peas are tender.

Divide the soup between two shallow bowls.  Place a roasted tomato (see below) in the center of each bowl.  Drizzle with the olive oil and any accumulated juices from the tomatoes.  Serve with crusty bread.  Serves 2

Roast Tomatoes

2 baseball sized fresh tomatoes
4 small garlic cloves, peeled
olive oil

Preheat oven to 400˚ F.  Remove the stem core from the tomatoes.  Poke a small garlic clove into the center of each of the tomatoes.  Place the tomatoes in an oven-proof dish, lightly drizzle the tomatoes with olive oil and place additional garlic in the pan.  Lightly sprinkle with coarse salt.  Roast for 15 minutes, until the the skin is blistered and the tomatoes are tender.


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