Summer is the longest season in Central Texas. Lucky for us, that means we can still find some of summer’s vegetable bounty at our local farmers market in October.
This soup is a great way to make the most out of your late summer vegetables. Feel free to add in some diced tomatoes, leafy greens or your favorite protein.
Late Summer Vegetable Soup with Peppery Croutons
3 tablespoons extra virgin olive oil
2 shallots, thinly sliced
1/2 red bell pepper, diced
1 clove garlic, minced
1 carrot, diced
3 teaspoons fresh thyme
2 teaspoons fresh oregano
1 teaspoon Kosher salt
1 cup fresh green beans, cut into bite size pieces
1 zucchini, cut into bite size pieces
1 yellow squash, cut into bite size pieces
1 ear of fresh corn, kernels removed
6 cups vegetable or chicken broth
pinch of cayenne pepper
Freshly grated Parmesan cheese
Heat the oil in a 6 quart stockpot over medium heat. When the oil is hot, add the shallots, red bell pepper, garlic and carrot. Saute for 4 minutes. Next, add the herbs and season with salt. Finally, add in the green beans, zucchini, squash and corn. Cook for 3 or 4 minutes. Season again with salt and a pinch of cayenne. Finally, add in the broth. Bring to a simmer for 5 minutes and serve with peppery croutons and Parmesan cheese.
1/4 cup (1/2 stick) butter
3 cups 1/2-inch cubes crust-less sourdough bread (about 8 ounces)
1/2 teaspoon kosher salt or sea salt
1 teaspoon coarsely cracked black pepper
Heat the butter in pan over medium heat until bubbly. Add the bread and cook until browned on all sides, about 6 minutes. Remove and immediately sprinkle with salt and pepper. Serve atop vegetable soup.