Best Golden Summer Soup Recipes

Golden Summer Squash & Corn Soup Recipe - (4.4/5) image

Provided by lovemygolden

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil
1 medium shallot, chopped
2 medium summer squash (about 1-pound), diced
3 teaspoons chopped fresh herbs, such as thyme or oregano, divided
1 (14-ounce) can reduced-sodium chicken broth, or vegetable broth
1/4 teaspoon salt
1 cup fresh corn kernels (about 1 large ear)
1 teaspoon lemon juice
1/4 cup crumbled feta cheese

Steps:

Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, 1 minute. Add squash and 1 teaspoon herbs and cook, stirring occasionally, until the squash starts to soften, 3 to 5 minutes. Add broth and salt; bring to a boil. Reduce heat to a simmer and cook until the squash is soft and mostly translucent, about 5 minutes more. Transfer to a blender and purée until smooth. (Use caution when puréeing hot liquids.) Return the soup to the pan and stir in corn. Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3 to 5 minutes more. Remove from heat; stir in lemon juice. Serve garnished with the remaining 2 teaspoons herbs and feta. Cover and refrigerate for up to 2 days. Tip: To remove corn from the cob, stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin bladed knife. When making soup, after cutting off the kernels, you can reverse the knife and use the dull side to press down the length of the ear to push out the rest of the corn and its milk.

Golden Summer Squash & Corn Soup image

Provided by @MakeItYours

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil
1 medium shallot, chopped
2 medium summer squash, (about 1 pound), diced
3 teaspoons chopped fresh herbs, such as thyme or oregano, divided
1 14-ounce can reduced-sodium chicken broth, or vegetable broth
1/4 teaspoon salt
1 cup fresh corn kernels, (from 1 large ear; see Tip)
1 teaspoon lemon juice
1/4 cup crumbled feta cheese

Steps:

Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, 1 minute. Add squash and 1 teaspoon herbs and cook, stirring occasionally, until the squash starts to soften, 3 to 5 minutes.
Add broth and salt; bring to a boil. Reduce heat to a simmer and cook until the squash is soft and mostly translucent, about 5 minutes more. Transfer to a blender and puree until smooth. (Use caution when pureeing hot liquids.) Return the soup to the pan and stir in corn. Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3 to 5 minutes more. Remove from the heat; stir in lemon juice. Serve garnished with the remaining 2 teaspoons herbs and feta.

Golden Summer Soup image

Provided by ratherbeswimmin

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 1/2 cups chopped onions
2 tablespoons canola oil
1 cup peeled and diced carrot
2 1/2 cups peeled and diced sweet potatoes, divided
3 cups water, divided
3 cups vegetable stock or 3 cups vegetable broth, divided (I use homemade)
4 cups diced summer squash
2 cups fresh corn kernels or 2 cups frozen corn kernels
1/2 teaspoon turmeric
4 teaspoons fresh lemon juice
2 teaspoons salt, to taste
1 tablespoon chopped fresh sage
fresh ground pepper, to taste
grated monterey jack cheese or low-fat sour cream
chopped fresh parsley

Steps:

In a big soup pot, saute/stir the onions in hot oil, over medium-high heat for 2 mintues.
Add in the carrots and 1 3/4 cups sweet potatoes; saute/stir for 1-2 minutes.
Add in 1 1/2 cups water and 1 1/2 cups vegetable stock; cover and bring to a boil.
Reduce the heat and simmer for 10 minutes or until potatoes are soft.
Puree the mixture in a blender (or use an immersion blender) until mixture is smooth; set aside.
Bring the remaining water and vegetable stock to a boil.
Add in the remaining sweet potatoes; let simmer for 5 minutes.
Add in the yellow squash, corn, turmeric, lemon juice and salt to taste; cover and simmer for 10 minutes.
Add in the sage and reserved puree; stir to combine.
Add in pepper to taste.
Continue simmering until well heated.
To serve, ladle into individual serving bowls; sprinkle grated Monterey Jack cheese on top or spoon a dollop of sour cream on top.
Sprinkle with chopped fresh parsley.