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Corn, Tomato And Summer Squash Soup

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A light, easily made soup that is a perfect marriage of summer flavors.

  • 1 Tbsp olive oil
  • 2 cloves garlic, finely chopped
  • 1 large onion, chopped
  • 5 cups chicken broth
  • 4 medium tomatoes, chopped
  • 2 cups fresh corn kernels
  • 1 Anaheim chile, roasted, peeled, seeded and chopped, or 1 Tbsp canned chopped mild chile pepper
  • 4 medium zucchini, sliced
  • 1/2 cup chopped fresh basil
  • Salt and freshly ground pepper to taste

Garnishes:

In a large deep pot, heat oil, add garlic and onion and sauté until softened. Add chicken broth, tomatoes, corn and chile and simmer for 15 minutes. Add zucchini and basil and simmer for 5 minutes longer. Add salt and pepper to taste. Serve hot, passing sour cream and cilantro or basil for garnish.

Serves 8

 

 

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In a large deep pot, heat oil, add garlic and onion and sauté until softened. Add chicken broth, tomatoes, corn and chile and simmer for 15 minutes. Add zucchini and basil and simmer for 5 minutes longer. Add salt and pepper to taste. Serve hot, passing sour cream and cilantro or basil for garnish.

Serves 8

 

 

Find more great garden-inspired recipes in Renee's Cookbooks

To purchase Renee's Garden Seeds, click here

View Recipe Archive