This homemade tomato soup with yellow squash and fresh basil makes a delicious tomato soup you'll love! The fresh basil and the heat of Dijon mustard create exquisite flavor and deliciousness.
Summer is almost over, and I can only sigh from my side: finally!
It has been a scorching season with most of the time heatwaves going for days!
On a positive note, we enjoyed visiting new places and being with friends and family. I also had a great time enjoying new recipes like this yellow squash-tomato soup.
This tomato soup is super delicious. It takes your classic tomato soup to the next level of haute cuisine!
You're not peeling or throwing away the seeds to make this tomato soup! We want to use whole veggies to create an extraordinary soup rich in flavor and texture.
It's a deliciously tasty soup recipe that calls for just a few ingredients.
Ingredients for tomato-squash soup
To make this tomato soup a luxurious gourmet, you'll need:
- Onions or shallots.
- Olive oil for cooking.
- Well-ripened tomatoes: Choose the best quality possible.
- Yellow squash. Make sure the squashes are young and soft, not mature ones that are hard.
- Smoked paprika (optional).
- Cayenne pepper for a spicy touch.
- A few juniper berries (optional), though I love the flavor they add to dishes.
- Sea salt.
- Fresh basil leaves.
To enjoy this delicious soup, make sure to make it while the ingredients are still in season! Dried basil can not offer you the aromatic flavor of fresh basil!
The same goes with tomatoes: Canned tomatoes will not substitute fresh tomatoes, and expect the same luxurious, flavorful soup, sorry!
Is yellow squash the same as zucchini?
The answer will be yes and no.
- Well, botanically, they're from the same family of squashes. But while all zucchini are squashes, not all squashes are zucchini!
- Yellow squash belongs to the guard family, the same as pumpkins. They are harvested during summer when the squashes are young. After summer, the yellow squash hardens.
- Zucchini are green, soft, and high in water, while yellow squash is yellow and has less water content.
- I tried comparing the two by chewing them raw, and here's my opinion: Yellow squash has a flavorful nutty flavor, while zucchini has a funny taste that I couldn't eat a large piece!
- Zucchini stores well for up to 10 days, but yellow squash spoils quickly!
How to make this yellow squash soup
- This tomato soup is relatively easy to make. You only need to clean and dice the onions, tomatoes, and squash.
- Cook the onions in some olive oils till tender, then bring in the tomatoes, squash, spices, berries, and salt.
- Add some boiled water and simmer for 15 minutes.
For the full recipe, see the recipe card below.
How to store this tomato-squash soup
If you happen to have leftovers, which I highly doubt, pour the remaining soup into an air-tight container and then place it in your fridge. Consume the soup within 4 days.
If the weather is hot, remove the soup from your fridge and leave it on your kitchen counter for about 1 hour before serving.
However, if it's chilly, heat the soup before serving.
With what do you serve this tomato soup?
During the hot days, we loved this soup with baker's bread. The meal remained simple, light, and super delicious.
Make sure that the bread hasn't been overcooked! I talked to you about glycation. Have you read the article?
In cooled/chilly weather, you can opt for this soup as an entrée or serve it with some grains like quinoa, millet, rice, or boiled potatoes.
Yellow squash season ends way ahead of zucchini, so hurry up to make your soup. Happy cooking, and please share this recipe.
My love to you, Githu.
📖 Recipe
You'll love this yellow squash tomato soup.
Equipment
- kitchen knife
- Blender
Ingredients
- 1 tspn cumin seeds
- 2 medium onions
- 2 tablespoon olive oil
- 1 tspn juniper berries (optional)
- 3 medium yellow squash
- 1 tablespoon smoked paprika
- 1 tspn Dijon mustard
- ¾ cup fresh basil
- 1 tspn sea salt
- 1-2 kg 2-4 pounds ripened juicy tomatoes
Instructions
- Clean and roughly chop the vegetables.
- In a heating saucepan, put cumin seeds to roast for 1 minute.
- Add diced onions and stir, then add oil and junipers. Stir and cover to cook for 4 mins stirring now and then.
- Bring in the squash. Stir well, then cover to cook for 2 mins.
- Season with salt, mustard, and paprika. Give a stir and cover for 2 mins.
- Add the tomatoes and some basil leaves. Give a good stir, then simmer for 20 mins, stirring every 5 mins.
- Cut off the heat and leave the soup to cool for 30 mins or so.
- Before blending the soup, add some more basil leaves for more flavor.
- Serve while warm or cold, depending on the weather.
Notes
- You don't need to add any liquid if your tomatoes are juicy. If that isn't the case, add 2 cups of boiling water; however, the texture and flavor will not be the same.
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