This time of year, I’m not quite ready to say goodbye to summer produce — the heirloom tomatoes, sweet corn, squash, peppers and fresh herbs — but I’m absolutely ready for cozy dinners on the couch.
So these are my favorite kinds of soups for that funny little in-between season: all the comfort of fall, with ingredients that still taste like summer.
From a fresh heirloom tomato and corn soup to my cheesy tomato basil tortellini, here are seven soups to carry you straight from summer into fall.
1. Heirloom Tomato & Corn Soup
This is where I’d start soup season. Fresh heirloom tomatoes, sweet corn and cilantro keep it tasting like late summer, while cannellini beans and Parmesan make it cozy enough for September.
Ingredients
1 tablespoon olive oil, plus 1/4 cup
1 yellow onion, chopped
2 green onions, sliced
Kosher salt and freshly cracked black pepper
4 garlic cloves, minced
1/2 teaspoon red pepper flakes
3 large heirloom tomatoes, chopped
Kernels from 2 ears corn
1 (14-ounce) can cannellini beans, drained and rinsed
2–3 cups vegetable stock
1 large bunch cilantro, chopped
Parmesan cheese, for serving
Instructions
Heat 1 tablespoon olive oil in a soup pot over medium-low heat. Add the yellow onion and green onions with a generous dash of salt and pepper. Sauté until soft and translucent.
Add the garlic and red pepper flakes and sauté for 1 minute.
Add the tomatoes, corn, cannellini beans and stock, along with another generous dash of salt and pepper. Bring to a light boil, then reduce the heat and simmer for at least 30 minutes.
Stir in the cilantro, a couple handfuls of Parmesan and the remaining 1/4 cup olive oil. Taste and adjust the salt and pepper as needed.
Serve with additional Parmesan.
2. Summer Squash & Parmesan Chowder
Summer squash and corn meet bacon, Parmesan and a creamy broth. This one is basically summer produce dressed for fall.
Ingredients
3 slices bacon, chopped
1 tablespoon butter
1 onion, diced
4 garlic cloves, minced
3 chipotle peppers in adobo sauce, minced
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried), plus more for serving
Kosher salt and freshly cracked black pepper
1 pound yellow squash, cubed
Kernels from 2 ears corn
1/3 cup all-purpose flour
4 cups chicken or vegetable stock
1 cup milk or half-and-half
1 1/2 cups shredded Parmesan, plus more for serving
Instructions
In a large soup pot, cook the bacon until crispy. Remove and set aside.
Over medium-low heat, add the butter to the bacon drippings. Add the onion, garlic, chipotle peppers and thyme with a generous dash of salt and pepper. Cook until the onions are translucent.
Add the squash and corn with another generous dash of salt. Cook until the squash begins to soften, about 10 minutes.
Add the flour and cook for another 2 minutes to remove the raw flour taste.
Add the stock and milk and bring to a boil. Reduce to a simmer, then stir in the Parmesan. Taste and adjust the seasoning.
Ladle into bowls and garnish with crispy bacon, additional Parmesan and thyme.
3. Italian Okra & Tomato Soup
If your garden or farmers market is still overflowing with okra and tomatoes, this is what you make. Cannellini beans, pasta and Parmesan turn those late-summer vegetables into a cozy Italian-inspired soup.
Ingredients
1/4 cup extra-virgin olive oil, plus more for drizzling
1 onion, diced
4 garlic cloves, chopped
2 teaspoons Italian seasoning
1/2–1 teaspoon red pepper flakes, to taste
Kosher salt and freshly cracked black pepper
1/2 pound okra, thinly sliced
1 pint cherry tomatoes, chopped
6–8 cups vegetable broth, depending on desired consistency
1 can cannellini beans, drained and rinsed
2 cups short pasta, such as shells
1/2 cup chopped fresh basil
Parmesan shavings, for serving
Instructions
Heat the olive oil over medium-low heat in a Dutch oven or heavy-bottomed soup pot.
Add the onion, garlic, Italian seasoning, red pepper flakes and a generous dash of salt and pepper. Sauté until the onions are translucent.
Add the okra, tomatoes and vegetable broth with another generous dash of salt and pepper. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, or until the okra is tender.
Add the cannellini beans and pasta. Simmer for another 10–15 minutes, or until the pasta is al dente.
Stir in the basil. Spoon into bowls, top with Parmesan and finish with a drizzle of olive oil.
4. Roasted Cherry Tomato Soup with Smoked Mozzarella Grilled Cheese
Tomato soup and grilled cheese — but make it a little fabulous. Roasted cherry tomatoes add sweetness and depth, while smoked mozzarella takes the grilled cheese completely over the top.
Ingredients
For the soup:
1 tablespoon extra-virgin olive oil, plus 1/4 cup
2 tablespoons butter
2 onions, chopped
6 garlic cloves, minced
1 tablespoon Italian seasoning
1 teaspoon red pepper flakes
Kosher salt and freshly cracked black pepper
1 large can San Marzano tomatoes
4 cups vegetable or chicken stock
1 cup chopped fresh basil
1 pint cherry tomatoes
For the grilled cheese:
8 slices bread of your choice
Butter, for toasting
1 block smoked mozzarella, grated
Instructions
Preheat the oven to 450°F.
Heat 1 tablespoon olive oil and the butter in a soup pot over medium heat. Add the onions, garlic, Italian seasoning, red pepper flakes and a generous dash of salt and pepper. Cook until the onions are translucent, about 5 minutes.
Add the San Marzano tomatoes, stock and basil. Carefully transfer to a blender and pulse until you reach your desired consistency. I like mine fairly chunky.
Return the soup to the pot and simmer for at least 30 minutes. The longer it sits, the more flavorful it becomes.
Meanwhile, toss the cherry tomatoes on a sheet pan with 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Roast for about 15 minutes, or until blistered. Stir the tomatoes and all their juices into the soup.
For the grilled cheese, heat a large skillet or griddle over medium-high heat. Butter one side of each bread slice. Divide the smoked mozzarella among four slices on the unbuttered sides and close the sandwiches, keeping the buttered sides facing outward.
Grill for 2–3 minutes per side, or until golden and melted. A heavy pot lid works beautifully for pressing the sandwiches while they cook.
Ladle the soup into bowls and finish with additional basil and extra-virgin olive oil. Serve with the smoked mozzarella grilled cheese.
Chef’s tip: Taste before serving. If your tomato soup tastes flat, it probably needs more salt. Tomatoes can take quite a bit before their flavor really comes alive.
5. Cheesy Tomato Basil Tortellini Soup
This is where we’ve officially crossed over into cozy fall dinner territory. Tortellini, three cheeses, tomatoes, mushrooms and basil — basically everything I want in one bowl.
Ingredients
2 tablespoons olive oil
1 large onion, diced
Kosher salt and freshly cracked black pepper
5 garlic cloves, minced
1 tablespoon fennel seed
2 teaspoons Italian seasoning
1/2 teaspoon red pepper flakes, or to taste
8 ounces sliced mushrooms
1 pound whole cherry tomatoes or chopped heirloom tomatoes
3 tablespoons tomato paste
1 (28-ounce) can San Marzano whole peeled tomatoes
4 cups vegetable broth
1 pound store-bought tortellini
1/2 cup chopped basil leaves, plus more for serving
6 ounces shredded mozzarella
2 ounces shredded Parmesan, plus more for serving
8 ounces ricotta, plus more for serving
Instructions
Heat the olive oil over medium-low heat. Add the onion with a generous dash of salt and pepper and cook until translucent, about 4 minutes.
Add the garlic, fennel seed, Italian seasoning and red pepper flakes. Cook for 1 minute.
Add the mushrooms with another generous dash of salt and pepper and cook for about 5 minutes.
Add the fresh tomatoes and tomato paste with another dash of salt and pepper. Cook for about 4 minutes.
Add the San Marzano tomatoes, breaking them up with a spoon to your desired consistency. Pour in the broth, bring to a boil, then reduce to a simmer.
Add the tortellini and cook according to package directions, usually about 4–5 minutes.
Stir in the basil, mozzarella, Parmesan and ricotta. Serve immediately topped with additional ricotta and basil, if desired.
6. Stuffed Bell Pepper Soup
Everything you love about stuffed peppers, turned into an easy one-pot soup. The fennel is my little addition that gives the broth even more flavor.
Ingredients
1 tablespoon olive oil
1 pound ground meat of your choice
Kosher salt and freshly cracked black pepper
1 onion, diced
1 red bell pepper, diced
1 orange bell pepper, diced
1 green bell pepper, diced
1 fennel bulb, stalks removed and diced
4 garlic cloves, minced
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes
1 (28-ounce) can San Marzano tomatoes
1 (8-ounce) can tomato sauce
2–3 cups chicken or vegetable stock
1 1/2 cups cooked brown or white rice
3 cups spinach
2 tablespoons minced fresh parsley
1 cup shredded mozzarella and/or Parmesan
Instructions
Heat the olive oil in a soup pot over medium-high heat. Add the ground meat with a dash of salt and pepper. Cook until browned, about 8 minutes.
Add the onion, bell peppers and fennel with a generous dash of salt and pepper. Cook until the vegetables soften, about 5 minutes.
Add the garlic, Italian seasoning and red pepper flakes and cook for 1 minute.
Add the San Marzano tomatoes, breaking them up with the back of a spoon. Stir in the tomato sauce and stock. Bring to a boil, then reduce to a simmer.
Just before serving, stir in the cooked rice, spinach and parsley.
Ladle into bowls and top generously with mozzarella and Parmesan. I use about 1/4 cup cheese per bowl!
7. Shrimp ’n’ Sausage Jambalaya Soup
And finally, we’re fully committed to soup season. Smoky andouille, shrimp, Cajun seasoning and rice make this one hearty enough to call dinner.
Ingredients
1/4 cup extra-virgin olive oil
1 red or orange bell pepper, chopped
1/2 pound fresh tomatoes, chopped
5 scallions, sliced, plus 1 for garnish
4 garlic cloves, minced
2 teaspoons Cajun seasoning
1 teaspoon fresh thyme leaves
1 bay leaf
1/2 pound andouille sausage, sliced
1/4 cup tomato paste
4 cups chicken stock
1/2 cup white rice
1/2 pound shrimp, peeled, deveined and tails removed
2 tablespoons chopped parsley
Kosher salt and freshly cracked black pepper
Instructions
Heat the olive oil in a soup pot over medium-low heat.
Add the bell pepper, tomatoes, scallions, garlic, Cajun seasoning, thyme and bay leaf. Cook until the vegetables soften, about 8 minutes.
Add the sliced sausage and cook for about 5 minutes.
Stir in the tomato paste, chicken stock and rice. Bring to a boil, then reduce to a simmer for about 15 minutes, or until the rice is tender.
Add the shrimp and cook until pink and just cooked through, about 5 minutes.
Stir in the parsley. Taste and adjust the salt and pepper as needed. Spoon into bowls and garnish with additional green onion.
