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Summer Vegetable Soup with Yellow Squash and Zucchini

This summer vegetable soup with zucchini and yellow squash is loaded with seasonal veggies and absolutely scrumptious. 

A bowl of summer vegetable soup with zucchini, yellow squash, and red wine.

I love making this soup in the summer when gardens are loaded with zucchini and yellow squash. Even if you don’t grow a garden, someone you know is trying to give away squash.

It’s a running joke in the South that you can’t leave your car unlocked during zucchini season. Someone will put a bag of zucchini in it!

This summer vegetable soup gets its robust flavor from seasonal veggies, a long simmer, plenty of herbs, and a bit of red wine. It’s flavorful and filling yet still very light. 

Enjoy it as a light lunch or dinner on a hot day. Or serve it as a first course. Pair it with a green salad and fresh bread for a hearty meal.

Ingredients

Carrots, onions, bell pepper, celery, zucchini, yellow squash, garlic, crushed tomatoes, red wine, chicken broth, olive oil, basil, and oregano arranged for soup making.

Sauté onions, carrots, celery, bell peppers, and garlic in olive oil to add flavor and depth to this light and healthy soup. 

Add red wine, crushed tomatoes, chicken broth, oregano, and basil to create a flavorful broth. 

Add fresh zucchini and yellow summer squash (crookneck squash) to simmer at the end. This abundant summer squash shines in this fresh and aromatic summer soup.

Variations

Make it vegan: Use vegetable broth instead of chicken broth to make it vegan.

If you don’t have red wine: Use ½ cup of red wine vinegar instead of red wine.

If you don’t have fresh garlic: Use ½ teaspoon of garlic powder instead of fresh garlic cloves.

Use fresh or home-canned tomatoes.

How to Make it with Fresh Tomatoes

Do you grow tomatoes in your garden? You can use a quart of home-canned tomatoes instead of store-bought crushed tomatoes. 

I like to pulse home-canned tomatoes in a food processor before adding them to the soup. If you don’t have a food processor, dump the jar into a mixing bowl and use a potato masher to crush them.

Or, use 2 pounds of fresh tomatoes. Blanch them in boiling water and place them in an ice water bath. Slip off the skins and discard or compost them. Then, chop the tomatoes.

Instructions

Heat the olive oil over medium heat in a large Dutch oven or stockpot. Then, add the onions, carrots, celery, and bell pepper.

Sauté the veggies until the become translucent and aromatic.

Then, add the garlic and cook for 1 more minute.

Go ahead and add the red wine and turn the heat to high. Let it cook for about a minute.

Then, add the crushed tomatoes, broth, basil, and oregano.

Bring it to a boil. Then, turn the heat to medium and let it simmer uncovered for 1 hour.

A mesh splashguard will help contain the mess.

Next, add the zucchini and yellow summer squash. Give it a stir and let it simmer for 20 more minutes.

Ladling summer vegetable soup from a pot.

Looks delicious!

A bowl of summer vegetable soup with zucchini, yellow squash, and red wine.

Ladle it into bowls and serve.

A spoonful of summer vegetable soup with zucchini, yellow squash, and red wine.

Yum!

Storage, Reheating, and Freezing

Store in the fridge in a covered container for up to 4 days.

Reheat in a microwave-safe bowl or gently warm in a small pot on the stovetop.

Freeze in a freezer-safe container or vacuum seal for up to 4 months. Thaw in the fridge, then reheat and serve.

Serving Tips

  • Serve this flavorful soup as a light lunch or dinner on a summer day. 
  • Or serve it as a first course or appetizer. 
  • Serve it with a salad and bread for a heartier meal. Try it with 5 minute arugula salad and cheddar bay biscuits!
  • Make this in the summer when there is a surplus of squash and zucchini. If you live in the South, you know what I mean!
Ladling summer vegetable soup from a pot.

More Summer Veggies to Try

Did you try this easy summer vegetable soup? Let me know in the comments!

Full Recipe

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Summer Vegetable Soup with Yellow Squash and Zucchini

Ladling summer vegetable soup from a pot.

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A perfect and easy summer vegetable soup with zucchini and yellow squash. This light soup gets its robust flavor from red wine and a long simmer.

  • Author: Mandi
  • Prep Time: 20 minutes
  • Cook Time: 1 hour, 26 minutes
  • Total Time: 1 hour 46 minutes
  • Yield: about 14 cups 1x
  • Category: Soup
  • Method: Simmer
  • Cuisine: American

Ingredients

Units Scale
  • 2 tablespoons olive oil
  • 2 sweet onions, peeled and diced
  • 4 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 large bell pepper, seeded and diced (any color)
  • 3 cloves of garlic, peeled and minced
  • 1 cup red wine
  • 1 28ounce can crushed tomatoes
  • 8 cups chicken broth vegetable broth
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 2 zucchini, cut into cubes
  • 2 yellow squash, cut into cubes
  • salt and pepper to taste

Instructions

  1. Heat the olive oil over medium heat in a large Dutch oven or stockpot.
  2. Add the onions, carrots, celery, and bell pepper. Sauté until translucent, about 5 minutes. Add the garlic and continue cooking for 1 minute. 
  3. Add the red wine and cook for 1 minute.
  4. Add the tomatoes, broth, oregano, and basil. Turn the burner to high and bring to a boil. Then reduce heat to medium and simmer for 1 hour. 
  5. Add the zucchini and squash. Stir it and simmer for 20 more minutes.
  6. Salt and pepper to taste and serve.

Notes

  • Use ½ a cup of red wine vinegar and ½ a cup of water to replace the red wine.
  • Use vegetable broth to make it vegan.
  • Use ½ teaspoon of garlic powder if you don’t have fresh garlic.
  • See the post for instructions on using fresh or home-canned tomatoes.

Nutrition

  • Serving Size: 1 cup
  • Calories: 79
  • Sugar: 5.6 g
  • Sodium: 655.1 mg
  • Fat: 2.6 g
  • Carbohydrates: 9.9 g
  • Fiber: 2.3 g
  • Protein: 2.5 g
  • Cholesterol: 2.8 mg

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