Late-Summer Soup

This is the soup you make when the garden (or the farmer’s market haul) is tipping into chaos. Yellow summer squash, zucchini, red and yellow bell peppers, vine tomatoes, and onion simmer together in water with garlic and a surprising half-teaspoon of fennel seed, which is the secret ingredient that makes this one taste like more than just hot vegetables.

No stock, no broth, no fuss. The vegetables release enough juice and sweetness during the hour-long simmer to build their own light, bright broth. Seasoned with salt and a grind of black pepper, that’s it.

This is vegan by default and naturally gluten-free. Serve it as a light supper with good crusty bread, or alongside a grilled panini for something more substantial. It also refrigerates for several days and often tastes better on day two as flavors settle.

Kitchen Tips

• Chop all vegetables roughly the same size so they cook evenly.
• Use ripe, in-season tomatoes if you can; out-of-season tomatoes make the broth watery.
• The fennel seed is key, don’t skip it. It transforms the flavor from plain to layered.
• For a thicker soup, simmer uncovered the last 15 minutes to reduce.

Variations

• Stir in a handful of fresh basil or parsley at the end for green brightness.
• Add a can of drained white beans or chickpeas to bulk it up into a complete meal.
• Top each bowl with grated Parmesan and a swirl of olive oil if you’re not keeping it vegan.