Author Notes
When we think of soup, we don't usually think summer. We're more likely to think snow (which doesn't actually sound too bad given the current heat wave). But summer is the perfect time to use the bounty at farmer's markets and from the garden to make the most wonderful soups. And soup can be a now and later thing, since it freezes so well.
This soup is one of my husband's two favorites (the other is alphabet soup). I make this at the height of the squash and corn harvests, and look forward to having it now and later, when there is snow and cold. —louisez
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Ingredients
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6
medium-size golden or other yellow summer squash, seeded and chopped (you should have about 3 1/2-4 c.)
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1
large fresh sweet onion, chopped
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1
red bell pepper, seeded and chopped
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6
large ears corn, corn cut from cobs (you should have 3 1/2-4 c. corn)
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6
large leaves fresh basil, torn
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1
sprig fresh thyme
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4 cups
vegetable broth
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2 cups
half-and-half (can be fat-free)
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2 cups
grated sharp cheddar
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salt and pepper to taste
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2 tablespoons
butter
Directions
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Melt butter in soup pot. Saute onion and pepper till they just begin to soften. Add squash and saute till crisp-tender.
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Add broth and herbs. Simmer till vegetables are tender (20-30 minutes).
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Remove and discard thyme sprig. Add corn and cook a few minutes.
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Remove from heat and let cool slightly. Puree using immersion blender.
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Bring to a simmer. Add cheese and cream and cook just to melt cheese and heat through.
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