Imagine a soup so light, refreshing, and bursting with summer flavors that it instantly transports you to a sun-drenched garden. Our Tarragon Lemon Summer Squash Soup is not just another recipe—it's a culinary adventure that transforms humble summer squash into a silky, aromatic masterpiece. With the bright citrus notes of lemon and the delicate, herbal whispers of tarragon, this soup is about to become your new warm-weather obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium summer squash, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 lemon, juiced
- 2 tbsp fresh tarragon, chopped
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Chop the summer squash into bite-sized pieces, dice the onion, and mince the garlic. Set these aside.
- In a large pot, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Next, add the chopped summer squash to the pot. Stir well to combine with the onions and garlic, and cook for about 5 minutes until the squash begins to soften.
- Pour in the vegetable broth, making sure to scrape the bottom of the pot to release any flavorful bits that may have stuck during sautéing. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and let the soup simmer for 20 minutes. This will allow the flavors to meld and the squash to become tender.
- After 20 minutes, remove the pot from the heat. Using an immersion blender, puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.
- Stir in the fresh lemon juice and chopped tarragon, mixing well to incorporate the flavors. Season with salt and pepper to taste, adjusting as needed.
- Let the soup sit for a few minutes to cool slightly before serving. This soup can be enjoyed warm or chilled, making it a versatile dish for summer.
- Serve the Tarragon Lemon Summer Squash Soup in bowls, garnished with additional tarragon leaves or a drizzle of olive oil if desired. Enjoy!
Tips
- Choose fresh, firm summer squash for the best texture and flavor.
- Use an immersion blender for the smoothest consistency, but a regular blender works too.
- Don't rush the sautéing process—letting onions and garlic develop their flavors is key.
- For extra richness, consider adding a splash of cream or a dollop of Greek yogurt.
- Experiment with garnishes like toasted pine nuts or a sprinkle of fresh herbs.
- This soup tastes even better the next day, so don't hesitate to make it in advance.
- For a vegan version, ensure your broth is plant-based and skip any dairy toppings.
Nutrition Facts
Calories: 45kcal
Carbohydrates: 8g
Protein: 2g
Fat: 1g
Saturated Fat: 0g
Cholesterol: 0mg
