The Best Summer Soup
+3 photos

The Best Summer Soup

4 servings
Packed with tomatoes, zucchini, squash, sweet peppers, and orzo, this light, brothy soup celebrates the best of summer produce with a bright finish of fresh basil pesto. Get the recipe for the Best Summer Soup.

Ingredients

  • extra-virgin olive oil
    1 tbsp
  • leek

    from 1 medium [8 oz.] leek; white and light green parts only

    1 c
  • celery

    from 1 medium [2 oz.] celery stalk

    ½ c
  • red bell pepper

    from 1 small [6 oz.] pepper

    ¼ c
  • garlic

    from 3 garlic cloves

    1 tbsp
  • chicken stock
    4 c
  • fresh thyme
    2 tsp
  • kosher salt
    1 tsp
  • zucchini

    from 1 small [4 oz.] zucchini

    1 c
  • yellow squash

    from 1 small [4 oz.] yellow squash

    1 c
  • tomato

    from 1 large [10 oz.] tomato

    1 c
  • uncooked orzo
    ½ c
  • fresh basil
    1 tbsp
  • refrigerated basil pesto
    ¼ c
  • Grated Parmesan cheese

Directions

  1. 1

    Heat oil in a large saucepan over medium, until shimmering, about 1 minute. Add leek, celery, and bell pepper; cook, stirring occasionally, until beginning to soften, 5 to 6 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute.

    Step 1
  2. 2

    Stir in stock, thyme, and salt. Bring to a simmer over medium. Add zucchini, yellow squash, tomatoes, and orzo; return to a simmer over medium. Simmer, stirring occasionally, until orzo and vegetables are tender, 12 to 14 minutes.

    Step 2
  3. 3

    Remove saucepan from heat; stir in basil until combined. Ladle soup evenly into 4 bowls. Top each bowl with 1 tablespoon pesto and Parmesan cheese.

    Step 3
The Best Summer Soup
+3

The Best Summer Soup

40 min4 servings

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