Late Summer Soups You Need to Try
If you’re a fan of soup but think you have to wait until cold weather rolls around to enjoy a bowl of your favorite stew or chowder, then these late summer soup recipes are for you!
Summer Harvest Soup
You’ll love this summer harvest soup if you’re looking for a vegetarian or vegan option. Start by heating one tablespoon of olive oil in a large pot over medium heat. Add in one chopped onion and cook until the onion is translucent. Next, add two cups of canned diced tomatoes, two chopped zucchinis, and one clove of minced garlic. Cook the vegetables for about five minutes, and then add four cups of low-sodium chicken broth. Turn the heat up to high and bring it to a boil.
Reduce the soup’s heat to a simmer and add one can of drained whole kernel corn. Continue cooking until the zucchini is tender, which should take about five minutes. Once you cook the soup, you can serve it with a sprinkle of parmesan cheese and fresh basil on top!
Garden Minestrone
Garden minestrone is an excellent vegetarian option if you’re looking for a more hearty or filling soup. Start by heating two tablespoons of olive oil in a large pot over medium heat. Add one chopped onion, two peeled and chopped carrots, two chopped zucchinis, one cup of chopped celery, and four cloves of minced garlic. Cook the vegetables for about five minutes or until the zucchini and carrots are tender.
Next, add one can of whole kernel corn and one cup of trimmed green beans. Stir for about two minutes. Slowly pour two cans of diced tomatoes, six cups of chicken broth, and one cup of water. Stir and bring to a boil.
Once the soup starts to boil, reduce the heat to a simmer and add two cups of small shell pasta noodles. Let the soup continue to simmer until the noodles cook. Complete the soup with one teaspoon of basil and 1 teaspoon of rosemary. Let simmer for a few more moments before serving.
Corn Chowder
Late summer is the perfect time for corn, and corn chowder is a fun way to use any ears of corn you may have left in your fridge. If you’re using fresh corn, start by shucking five to six ears of corn and cutting the kernels off the ear. You can also use three cups of canned whole kernel corn. Whatever corn you choose, set aside in a bowl.
Melt two tablespoons of unsalted butter in a large pot over medium heat. Add one finely chopped onion, 2 chopped stalks of celery, and three minced cloves of garlic. Cook until the onion and celery are tender. Sprinkle ¼ cup of all-purpose flour over the vegetables and cook for two minutes. Add five cups of chicken broth, two chopped potatoes, the bowl of corn, one tablespoon of honey, ¼ teaspoon of thyme, and ½ teaspoon of basil. Cook the chowder until the potatoes are tender.
Add one cup of heavy cream, then use an immersion blender to bring the soup to the desired consistency. If you don’t have an immersion blender, you can let the soup cool and pour it into a food processor or blender. Serve with a bit of cheddar cheese, and enjoy!
How Visiting Angels Can Help
If you’re an older adult who needs kitchen assistance, the Visiting Angels team can help! Our Ravenna office provides at-home care services to those in Portage, Geauga, and Southern Cuyahoga counties. If you’d like to learn more about how our caregivers can help you live independently at home, call us at 330.297.2000 or send us a message online!