We all know summertime is dedicated to barbecues and outside cooking in general. However, there is such a variety of summer vegetables available that I could not resist making soups. They are a good way to eat vegetables if you don’t like them in other forms. I don’t normally follow a recipe. I mix and taste as I go along. My main ingredient is common sense.
Summer squash comes in different types and colors. They vary from pale green and yellow to dark green. Their skin is very thin comparable with the winter squash. You can grow them very fast in your garden or containers on your patio or deck. They don’t require anything else than full sun, warm temperatures, fertile soil, and steady moisture. It takes about 50 days for them to mature. I used zucchini or courgette for my soup. I like to combine different colors of squash. It makes the soup more appealing to the eye and taste. There are 10 steps at most to make this soup.
Step 1: Cut 3 medium size zucchini in half slices, chop 2 medium onions, 3-4 cloves of garlic in small pieces, and 3 small to medium size carrots in small quarters
Step 2: Place about 4 tablespoons of extra virgin olive oil in a pot at medium heat. When the oil becomes hot sauté the onions until they become brownish. Then add the garlic and continue to sauté both until the garlic also becomes brownish.
Step 3: Place the slices of zucchini in the pot and stir continuously until they change color and become soft. You may want to add a tablespoon of olive oil if you think it is needed.
Step 4: Add 32 oz. of low sodium or regular Chicken Broth to the mixture. When it gets warm mash the zucchini in the pot just enough to get a creamy consistency. You don’t need to mash them all.
Step 5: When the mixture gets hot add a 10.5 – oz. can of low fat or regular Condensed Cream of Chicken Soup and water as the size of the can. Whisk everything in the pot until they mix well. You can add fresh or dry dill, salt, pepper, and other spices you may like.
Step 6: Now you will have enough liquid to boil the carrots.
Step 7: Cover the pot and continue cooking at medium heat until the carrots are getting soft. Reduce the heat if needed. Taste the soup as everything boils to see if you need to add more spices.
Step 8: Add some chopped fresh parsley and stir it inside the pot when the soup is almost cooked. Let it boil for another 5-7 minutes for the parsley to release their flavor.
Step 9: I like to add sour cream to vegetable soups either to the entire mixture, when it is completely done, or separate servings. It makes the soup taste a bit creamier.
Step 10: Serve with croutons or crackers. Makes 6 servings.
The preparation and cooking take about an hour. I usually make this soup when I have a craving for soup because it is so easy and fast to make. If you don’t grow squash yourself you can always buy them. Sometimes I make this soup in the cold season, too.
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