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SideChef
Recipes
Dairy-Free
Spicy Summer Squash and Tomato Soup

9 INGREDIENTS • 5 STEPS • 29MINS

Spicy Summer Squash and Tomato Soup

Recipe

4.0

4 ratings
Summer isn’t usually the time of year that people are busting out the soup recipes. But, it is the time of year for squash and tomatoes, so let’s make an exception.
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Summer isn’t usually the time of year that people are busting out the soup recipes. But, it is the time of year for squash and tomatoes, so let’s make an exception.
author_avatar
De Ma Cuisine
Hi I'm Rachel. I love to cook and eat. I find joy in empowering people to eat well.
http://www.de-ma-cuisine.com

29MINS

Total Time

$3.94

Cost Per Serving

Ingredients

Servings
2
us / metric
Olive Oil
1 Tbsp
Olive Oil
Summer Squash
2 cups
Summer Squash, roughly chopped
Salt
to taste
Salt
Chili Pepper
1/2
Chili Pepper, deseeded, chopped
Garlic
3 cloves
Garlic, chopped
Canned Crushed Tomatoes
2 cups
Canned Crushed Tomatoes
or Tomato Puree
Water
3 cups
Water
or Stock
Maple Syrup
1 Tbsp
Maple Syrup
Fresh Basil
1/2 cup
Fresh Basil

Nutrition Per Serving

VIEW ALL
Calories
205
Fat
8.1 g
Protein
6.6 g
Carbs
32.7 g
Love This Recipe?
Add to plan
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Spicy Summer Squash and Tomato Soup
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author_avatar
De Ma Cuisine
Hi I'm Rachel. I love to cook and eat. I find joy in empowering people to eat well.
http://www.de-ma-cuisine.com

Cooking Instructions

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step 1
Roughly chop the Summer Squash (2 cups). Heat a soup pot over medium-low. Add Olive Oil (1 Tbsp). Add squash and Salt (to taste). Cook for 5 minutes, stirring occasionally.
step 1 Roughly chop the Summer Squash (2 cups). Heat a soup pot over medium-low. Add Olive Oil (1 Tbsp). Add squash and Salt (to taste). Cook for 5 minutes, stirring occasionally.
step 2
Add Chili Pepper (1/2) and cook for 2 minutes. Add Garlic (3 cloves) and cook for 1 minute more. Add Canned Crushed Tomatoes (2 cups), Water (3 cups), and Maple Syrup (1 Tbsp). Bring to a boil, then reduce to a simmer and cook for about 10 minutes.
step 2 Add Chili Pepper (1/2) and cook for 2 minutes. Add Garlic (3 cloves) and cook for 1 minute more. Add Canned Crushed Tomatoes (2 cups), Water (3 cups), and Maple Syrup (1 Tbsp). Bring to a boil, then reduce to a simmer and cook for about 10 minutes.
step 3
Remove from heat and add Fresh Basil (1/2 cup).
step 3 Remove from heat and add Fresh Basil (1/2 cup).
step 4
Blend with a hand blender (or in batches in a regular blender, with the lid's plug removed and the hole covered with a clean tea towel) for 1 minute. Taste and adjust seasoning if needed.
step 4 Blend with a hand blender (or in batches in a regular blender, with the lid's plug removed and the hole covered with a clean tea towel) for 1 minute. Taste and adjust seasoning if needed.
step 5
Serve and enjoy.
step 5 Serve and enjoy.

Tags

Dairy-Free
American
Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Summer
Vegetables
Soups & Stews
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