Quick Summer Vegetable Soup



Hummus was the inspiration for my summer soup aha moment. It was lunchtime, and I was going to make a meal for two people. I had a little less than a cup of hummus in the refrigerator. Without bread or crackers it wasn't enough to make a meal. I looked into the refrigerator five or six times and was underwhelmed by my options. Baby squash, endive, a few mini bell peppers, some basil, a handful of cherry tomatoes, and a half a portion of rice noodles. Aha - the hummus would make a sort of thickened stock ...

Yield 2 to 4 servings depending on portion size



  1. Heat a small stockpot over medium high heat. When hot add the oil and peppers. Stir occasionally until a few peppers begin to brown, about 3 minutes. Add the squash and stir occasionally for 3 or 4 minutes longer.
  2. While the squash and peppers cook place the endive and noodles into the serving bowls. When the squash shows a bit of brown transfer the squash and peppers to the serving bowls.
  3. Off the heat, add the sherry to the pan. Return the pan to the burner and stir to dissolve the brown bits. Add the tomatoes and herbs. Stir occasionally for 2 to 3 minutes. Add the water and hummus and whisk to combine. Increase heat to high and bring to a boil.
  4. Season to taste with salt and pepper. Transfer to the serving bowls. Stir gently and then allow the ingredients to sit for about 3 minutes before serving.


Summertime Soup with Baby Squash, Peppers & Tomatoes – Thickened with Humus


Andy Broder - KitchenThink

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