The dice of colorful vegetables and the mix of flavors and textures is like confetti, making this easy soup a celebration of the season. If you have pesto in the refrigerator already, go with the pesto in lieu of the basil leaf shreds as it will reduce the workload. If you wish to make this a more substantial soup, think about adding beans or some pasta.
INGREDIENTS:
1 onion, cut into medium dice 4-5 carrots, peeled and cut into medium dice 2 bell peppers, (different colors if possible), seeded and de-ribbed, cut into medium dice 3 medium tomatoes 4 ribs of celery, rinsed and cut into medium dice 3-4 summer squash, rinsed and cut into medium dice 2-3 cloves garlic, minced 10 leaves basil (or to taste), sliced into fine chiffonade (or 2-3 tablespoons pesto) 1 teaspoon each fresh thyme and oregano, minced Salt and pepper to taste Olive oil as needed 1 quart vegetable stock or water, or as much as neededMETHOD:
Seed the tomatoes over a bowl fitted with a fine mesh sieve. Discard the seeds and save the juices. Cut the tomatoes into medium dice and toss into the sieve over the bowl. Allow tomatoes to drain and collect the juices.
Heat a large soup pot over medium-high heat. Film with oil, and when hot, add the squash and cook just to heat the sides, adding a little color and crispness. Use a slotted spoon to transfer the squash to a bowl. If the squash is piled onto itself, cook it in batches so it does not steam and get soft.
Sear the bell pepper dice, caramelizing just a little. If some of the skin blisters, that’s fine. Transfer to a separate bowl from the squash.
Add the carrots and cook to color a little. Lower the heat to medium-low, film the pan with oil if needed, add onions and cook until soft.
Add the garlic, thyme, and oregano, and cook until fragrant.
Season with salt and pepper, add the tomato liquid and half the tomato dice, along with half the basil. Stir to combine ingredients. Cook until tomatoes lose shape.
Add the peppers and celery into the pot. Add liquid to cover the ingredients by 1 inch. Bring to a simmer and cook until the celery is no longer raw, but is still crunchy.
Add the rest of the tomatoes and the summer squash and cook until heated through. Scatter with the rest of the basil and stir in. Taste for seasoning and adjust if needed.
Serve with a little olive oil drizzled on the surface.
Chef’s Notes:
Some options; add a can of well-rinsed garbanzo beans or kidney beans when you add the liquid, or add some pasta. Use small shapes such as mini-penne or even riso pasta. If you have a small bit of parmesan cheese rind you could add that to the broth for flavor, being sure to pull it before serving. If you do use this, avoid adding salt until just before serving as the cheese rinds can add salt to the soup. If you choose to use pesto, allow the soup to cool a little so it is warm, but not scalding hot, and add it just before serving, or pass it and let diners add it themselves.
Serves: 4
Source: Chef Andrew E Cohen
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