Recipe: Tomato and Roasted Squash Soup with Shells


To me, there is nothing better when the windchill plummets below zero than a steaming bowl of either soup or pasta. Therefore, this creamy tomato and squash soup with pasta shells could be my new winter go-to. 

To achieve the creaminess in this soup, a must for tomato soup in my opinion, I utilize one of my many methods for doing so… adding the roasted yellow squash. Not only does the squash add creaminess, it brings along a great flavor that you cannot get from the non-dairy milks frequently used in vegan tomato soup recipes.

The pasta shells added to the soup give it the heartiness you want in your meals on freezing days. In addition, I use a chickpea-based pasta called Banza to bump up the protein factor.

This tomato soup my not make the mercury rise outside, but it will warm you from the inside out.


1/2 cup San Marzano canned diced tomatoes

1 large or 2 small yellow squash

1/2 cup chopped celery

1/4 cup chopped red onion

1 large or 2 small garlic cloves

4 basil leaves, torn

2 teaspoons red wine vinegar

1 teaspoon Italian seasoning

1 cup cooked pasta of choice

1 teaspoon garlic powder

2 cups water or vegetable broth

Oil spray

Salt and pepper to taste


Preheat oven to 450 degrees. Peel and cut the yellow squash in half. Place them on a baking sheet lined with aluminum foil. Spray with oil and season lightly with salt, pepper, Italian seasoning and garlic powder. When the oven is ready, roast the squash for 30 minutes or until the edges are golden brown.

While the squash roasts, add the water or broth, celery, red onion, and garlic to a medium-sized soup pot. Season with salt and pepper if you use water. Cook on medium heat for 5-8 minutes or until the celery begins to soften. Then pour in the diced tomatoes and cook an additional two minutes. Stir in the basil.

In another small pot, cook your pasta according to the box’s directions.

When the squash is done, add it to the pot and use an immersion blender to blend smooth. (Or place both the squash and vegetable mixture from the soup pot to a traditional blender and do the same. Then put it back in the soup pot when blended.)

Bring to a low bubble. Stir in red wine vinegar and bubble for another minute. Then toss in the cooked pasta and reduce to a simmer. Let it simmer for a few minutes and then bring it to a bubble right before you serve it so it is nice and steamy.

Makes one big bowl.


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