Warm Tomato Squash Soup

Italian kitchens often celebrate late-summer harvests in simple vegetable soups like this one. Ripe tomatoes mingle with yellow squash and zucchini, simmered gently with basil and thyme for a bright, one-pan lunch.

Serves 4 · 12 min prep · 25 min cook

Estimate for one serving

• 165 cal
• 5g protein
• 20g carbs
• 8g fat

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Ingredients

• 1.5 lb ripe late tomatoes
• 2 medium yellow squash
• 1 medium zucchini
• 1 medium yellow onion
• 3 garlic cloves
• 1 cup leaves fresh basil
• 4 fresh thyme sprigs
• 3 cups vegetable broth
• 2 tbsp extra-virgin olive oil
• 1 tbsp tomato paste
• 1/4 tsp red pepper flakes
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/4 cup toasted pepitas
• 1/4 cup crème fraîche or yogurt (optional)

Instructions

1. 1Roughly chop the late tomatoes, yellow squash, zucchini, and onion into similar-sized chunks so they soften at the same pace. Smash and peel the garlic.
2. 2Heat the olive oil in a large Dutch oven or deep saucepan over medium heat. Add the onion and salt; cook 4–5 minutes until translucent and fragrant.
3. 3Stir in the garlic, tomato paste, and red pepper flakes; cook 60 seconds until the paste darkens slightly and smells sweet.
4. 4Add the chopped tomatoes, squash, zucchini, thyme sprigs, remaining salt, and black pepper. Pour in the vegetable broth and bring the mixture to a lively simmer.
5. 5Reduce heat to medium-low, cover partially, and cook 18–20 minutes, stirring once or twice, until the squash is very tender and the tomatoes have collapsed.
6. 6Remove the thyme sprigs. Tear in most of the basil leaves. Use an immersion blender to puree the soup until mostly smooth but still with a little texture, or carefully blend in batches.
7. 7Taste and adjust seasoning; the soup should taste bright and herbaceous. If it seems thick, loosen with a splash more broth. Keep warm over low heat.
8. 8Ladle into bowls, swirl a spoonful of crème fraîche if using, scatter toasted pepitas and the remaining torn basil, and serve immediately with crusty bread if desired.