Tomato Summer Squash Soup

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Recipe by Chef Zephyr

This is a great recipe to use food from the summer garden. Although the recipe calls for canned tomatoes, one could add 2 cups fresh tomatoes. I used canned tomatoes with basil, oregano & garlic seasoning. I also sauteed the vegetables in olive oil instead of the broth. DH said this is great! This is from 500 More Fat-Free Recipes by Sarah Schlesinger.

Ingredients Nutrition


  1. 1. Heat 1/2 cup broth in large pot over medium heat.
  2. 2. Add carrot, onion, celery, and squash.
  3. 3. Simmer gently for 5 minutes.
  4. 4. Add garlic and basil.
  5. 5. Gradually stir in flour and cook for 5 minutes.
  6. 6. Gradually add remaining broth and tomatoes.
  7. 7. Bring to a boil, then reduce heat and simmer for 30 minutes.
  8. 8. Add black pepper and milk.
  9. 9. Heat through and serve hot.

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