Slurp Up Seasonal Produce With These 7 Late-Summer Soups
Summer is seeing its way out, and fall is ushering itself in, and with that transition, we have a whole new slew of seasonal fruits and vegetables to look forward to. Soon, fresh corn, peaches, and strawberries will be a thing of the past, while root veggies will be the new popular produce in town. But before we turn our full attention to the gourds, let’s use up what harvest we have left with these late-summer soup recipes found all over the web.
Admittedly, hot soup is not something everyone is craving while the temperatures are still warm; however, some consumers have been experiencing unseasonably cool temperatures as of late, and others are eager to stash some soothing soups for the cold months ahead. So if you happen to fit into one of those two categories, these soups are for you. Grab your seasonal produce and get to it. Soup’s on!
1. Simple Summer Corn Soup
Our first highlighted recipe comes from Minimalist Baker, and this is one late-summer soup recipe you don’t want to miss out on. Loaded with fresh corn, potatoes, and seasonings, this dish is delicious just as it is nutritious. Oh, and it’s also vegan.
Whether you like your soup blended or chunky, this dish that enlists almond milk and broth instead of cream will be sure to soothe your anxiety over the season turning. It doesn’t call for any cheese, but if you need that flavor, try nutritional yeast. Warning: Your mind may be blown.
- 2-3 tablespoons Olive oil
- 1/2 large white onion, chopped (about 1 cup)
- 2 cloves garlic, minced
- 4 small red potatoes (or 1 small russet), quartered (peeling, optional)
- Sea salt and ground black pepper
- 3 ears corn (or 1.5 cans), kernels sliced off
- 2 cups low sodium veggie broth
- 2 cups unsweetened plain almond milk (or regular milk)
- 2-3 green onions (garnish), chopped
- Optional: 1-2 tablespoons nutritional yeast for a cheesy flavor
Directions: To a large saucepan over medium heat, add olive oil, onion and garlic and sauté for 3-4 minutes. Add potato, season with a little salt and pepper, and cover to steam for 4-5 minutes. Add most of the corn, reserving a little for garnish, and stir.
Add broth and almond milk, cover, and bring to a low boil. Reduce heat to low. Cook until the potatoes are soft and slide off of a knife when pierced — about 5 minutes. If blending, add 3/4 of the soup to a blender and blend until creamy and smooth. If using nutritional yeast, add now. Transfer soup back to the saucepan and bring back to a simmer. Taste and adjust seasonings as needed. Cook for at least 10 minutes to let thicken. The longer it simmers, the more flavorful it will be. To serve, top with chopped green onion, remaining corn, and black pepper. Add a sprinkle of paprika for color.
2. Late Summer Vegetable Soup
If you want fresh corn in your soup, and other summer produce, too, try this Late Summer Vegetable Soup from Martha Stewart. Tomatoes, zucchini, green beans, corn, and orzo are thrown into this dinner that can be made with either chicken or vegetable broth, and as long as you have some olive oil, a medium onion, and some salt and pepper, then you can make this tonight. Load your belly with vegetables for dinner and then have ice cream for dessert. It’s still summer, after all.
- 4 ears corn, husks and silks removed
- 2 tablespoons olive oil
- 1 medium onion, chopped
- Coarse salt and ground pepper
- 2 cans (14.5 ounces each) reduced-sodium vegetable or chicken broth
- 2 large zucchini, halved lengthwise and thinly sliced
- 8 ounces green beans (stem ends removed), cut into thirds
Directions: Cut off tip of each ear of corn. One at a time, stand ears in a wide bowl. With a sharp knife, carefully slice downward to release kernels. Discard cobs; set kernels aside. In a Dutch oven or 5-quart pot, heat oil over medium. Add onion; season with salt and pepper. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes. Add broth and 2 cups water; bring to a boil. Add zucchini, green beans, corn, tomatoes (with juice), and orzo; cook, uncovered, until orzo is tender, 8 to 11 minutes. Season with salt and pepper.
3. Fresh Tomato Soup
Here’s another soup recipe you have to make before the summer is up: fresh tomato soup from All Recipes. Slurp it while the tomatoes are still ripe. Milk, butter, broth, basil, tomatoes, and carrots are what you’ll throw in the stock pot for this soup, and it doesn’t get much more difficult than that. Don’t pay for velvety tomato soup when you can simply stop at the farmer’s market and make your own. A dinner always tastes better when it’s homemade, and, with this recipe, you know exactly what you’re eating.
- 7 cups peeled, seeded, and chopped tomato
- 1 cup finely chopped carrots
- 3/4 cup finely chopped onion
- 1 (13.75 ounce) can chicken broth
- 1 tablespoon white sugar
- 2 teaspoons sea salt
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup 2% milk 2% milk
- 2 teaspoons dried basil
- 1/2 teaspoon celery salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
Directions: Bring the tomatoes, carrots, and onion to a boil over medium-high heat in a stockpot, then reduce heat to medium-low. Simmer for 30 minutes. Stir in the chicken broth, sugar, and salt. Melt the butter over medium-low heat in a small saucepan. Whisk in the flour, stirring until thick. Slowly whisk in the milk until smooth. Cook and stir, whisking constantly until thickened, about 5 minutes, then stir milk mixture in to the stockpot. Season with basil, celery salt, black pepper, and garlic powder. Continue to simmer the soup on low to reduce and thicken, about 1 hour.
4. Late Summer Minestrone with Butternut Squash and Fresh Corn
Or, if you’re craving a colorful minestrone, we have a recipe for that too from Vegetarian Times. You won’t even miss meat when it comes to this recipe thanks to its abundance of produce including leeks, celery, bell peppers, tomatoes, squash, beans, corn, and more. Top that with a couple tablespoons of chopped fresh mint, and you really won’t know what hit you.
- 2 tablespoons olive oil
- 1 cup sliced leeks
- 1 cup chopped celery
- 1 cup chopped red bell pepper
- 1 teaspoon salt, optional
- 4 cloves garlic, minced (4 tsp.)
- 1 tablespoon chopped fresh sage, or 2 tsp. dried sage
- ½ teaspoon Italian seasoning
- 1 bay leaf
- 2 large tomatoes, peeled and coarsely chopped (1 cup)
- 2 cups cubed peeled butternut squash (¾- to 1-inch cubes)
- 2 cups green beans or flat beans, cut into 1-inch pieces
- 1 (15-ounce) can or 1½ cups cooked white beans, rinsed and drained
- 1 cup fresh or frozen corn kernels
- ½ teaspoon balsamic vinegar
- 2–3 tablespoons chopped fresh mint, plus more for garnish, optional
Directions: Heat oil in 5-quart. Dutch oven or other large soup pot over medium heat. Add leeks, celery, bell pepper, and salt, if using. Cover, and cook 6 to 8 minutes, or until veggies are softened, stirring occasionally. Uncover, and continue cooking 5 to 6 minutes more, or until celery is somewhat shrunken and leeks are browned.
Add garlic, sage, Italian seasoning, and bay leaf. Stir 30 seconds, or until fragrant. Add tomatoes and 8 cups water, and bring to a boil. Season with salt and pepper, if desired. Reduce heat to medium-low, and simmer 20 minutes. Add squash, cover, and simmer 10 minutes. Add green beans, white beans, and corn; simmer 10 minutes more, stirring occasionally. Just before serving, stir in vinegar and mint.
5. Late-Summer Squash Soup
Speaking of squash, if you are a gardener, you inevitably have an abundance of that summer veggie, too, so whip up this late summer squash soup from Food By Bri. You’re sure to be consuming a lot of butternut and kabocha squash within the upcoming months, but you should still take advantage of summer squash while it’s still available because it won’t last for long. This soup is the perfect transition dish from summer to fall, and it’s packed with all the right ingredients and seasonings. Have a serving now and then freeze the rest until you start craving summer again mid-winter. We promise this soothing soup will get you through the cold.
- 2 tablespoons coconut oil
- 4 cups yellow summer squash, chopped
- 1 cup sweet onion, chopped
- 1 cup carrots, chopped
- 2 cloves garlic, minced
- 2 cups cauliflower, chopped
- ½ teaspoon smoked paprika (+ more for garnish)
- ½ teaspoon coriander
- ½ teaspoon turmeric
- ½ teaspoon cumin
- ¼ teaspoon mustard powder
- ¼ teaspoon cinnamon
- a pinch or two of cayenne
- ⅔ cup white wine
- 4-5 cups vegetable broth
- ⅔ cup full fat coconut milk
- freshly squeezed lemon juice at end
Directions: In a large soup pot, heat coconut oil over medium low heat. Add in onions and sauté for 3-5 minutes, add in garlic and sauté another minute. Next, add in squash, carrots , and cauliflower and sauté another 5 minutes until they begin to soften. Next, add in all of your spices and mix thoroughly. After another 2-3 minutes, add in your white wine to deglaze the pot. Now add in the broth – start with 4 cups (a 1 quart box if using premade). Bring to a boil then turn to a low heat and simmer for about 25 minutes until cauliflower is soft.
Once the vegetables are soft, transfer soup a little bit at a time to a high-speed blender until smooth or conversely, use an immersion blender. Once you return all the soup to the pot, you can add in the coconut milk and stir to combine. If the soup is too thick for you, add in another cup of broth here and stir to combine. Divide between four bowls, add a small squeeze of lemon to each then top with a drizzle of coconut milk and a tiny bit of smoked paprika for garnish.
6. Cold Cucumber Soup With Yogurt and Dill
On the other hand, this cold cucumber soup from Food and Wine is perfect to eat now because, as its name suggests, it’s a chilled soup and is airy and fresh. Some soups might feel like they weigh you down, but this one lifts you up. Healthified by Greek yogurt instead of cream, this dinner will be easy on your wallet and your waisteline, and it’s incredibly refreshing to boot.
- 2 large European cucumbers (2 1/4 pounds), halved and seeded—1/2 cup finely diced, the rest coarsely chopped
- 1 1/2 cups plain Greek yogurt
- 3 tablespoons fresh lemon juice
- 1 small shallot, chopped
- 1 garlic clove
- 1/3 cup loosely packed dill
- 1/4 cup loosely packed flat-leaf parsley leaves
- 2 tablespoons loosely packed tarragon leaves
- 1/4 cup olive oil, plus more for drizzling
- Fresh ground white pepper
- 1/2 red onion, finely chopped
Directions: In a blender, combine the chopped cucumber with the yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon, and the 1/4 cup of olive oil. Blend until smooth. Season with salt and white pepper, cover, and refrigerate for at least 8 hours or overnight.
Season the soup again just before serving. Pour the soup into bowls. Garnish with the finely diced cucumber, red onion, and a drizzle of olive oil and serve.
7. Cream of Zucchini Soup
Last, but not least: (healthy) cream of zucchini soup — because what gardener isn’t loaded down with zucchinis at this point in the season? You can only take so many zucchini muffins or loaves of bread, so we encourage you to put down the carbs and instead pick up this recipe from Skinny Taste. Your skinny jeans will thank you and so will the eaters at your dinner table. Getting kids to eat their veggies was never so easy.
- 1/2 small onion, quartered
- 2 cloves garlic
- 3 medium zucchini, skin on cut in large chunks
- 32 oz reduced sodium Swanson chicken broth (or vegetable)
- 2 tbsp reduced fat sour cream
- kosher salt and black pepper to taste
- fresh grated parmesan cheese if desired for topping (optional)
Directions: Combine chicken broth, onion, garlic and zucchini in a large pot over medium heat and bring to a boil. Lower heat, cover, and simmer until tender, about 20 minutes. Remove from heat and purée with an immersion blender, add the sour cream and purée again until smooth. Taste for salt and pepper and adjust to taste. Serve hot.