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Late Summer Soup

Here in New Hampshire, fall comes early in the form of cool September nights. That means soup season starts gloriously here-with late-summer vegetables still available and the requisite chill in the air to make warm soup just the perfect food. When a late-summer night has you closing a window to keep the chill out, try this delicious, gluten-free, late-summer soup.

Ready in: Level: Easy
Prep: Cook: Yields: 8 Servings


  • 3 T olive oil

  • 3 large shallots (chopped)

  • 1 sprig rosemary (3' long)

  • 1 medium zucchini (cut into 1/2' chunks)

  • 1/2 lb green beans (cleaned, picked, and chopped)

  • 2 c fresh corn (6 ears, removed from cob)

  • 3/4 lb potatoes (scrubbed, unpeeled, and cut into 1/4' pieces)

  • 3 cloves garlic (chopped)

  • 5 c vegetable stock
  • 1 c Stonyfield Organic Low Fat Plain Yogurt

  • 1 pinch kosher salt

  • 1 pinch crushed red pepper

  • toasted almonds for garnish (optional)

  • fresh herbs for garnish (optional)

  • drizzled olive oil for garnish (optional)

  • 1 medium summer squash (cut into 1/2' chunks)

Calories: 160, Calories from Fat: 60, Total Fat: 6g, Saturated Fat: 1g, Sodium: 135mg, Total Carbohydrate: 21g, Dietary Fiber: 3g, Sugars: 7g, Protein: 4g, Vitamin A: 6%, Vitamin C: 35%, Calcium: 8%, Iron: 6%


Step 1

Heat olive oil in large heavy bottomed soup pot, over medium heat. Add shallots, salt, red pepper flakes and stir. And rosemary sprig. Sauté until shallots are tender, about 2-3 minutes. Stir in zucchini, summer squash, green beans, corn, and potatoes. Cook until squash becomes tender, about 5 minutes. Stir in garlic and remove rosemary sprig. Then add stock and bring to a boil. Reduce heat and simmer until potatoes are tender, 15-17 minutes.

Step 2

Let the soup cool a bit and purée with hand blender or in batches in food processor. Return to soup pot and whisk in yogurt. Garnish and serve.