Summer soup recipes don’t have to be cold all the time. You can eat them hot, and the heat of summer days can still go away with the help of refreshing flavors and relaxing colors. For this purpose, there are various options for you to choose from.
However, if you want to save your time and pick the best from the best, this article will be your good friend. I helped you by doing all the search and test work to compile a list of the best dishes you can try in the summer.
Enjoy The Summer Air With These Mouthwatering, Refreshing Soups
Have you got your blender ready? The soup recipes I will introduce to you are extremely simple and easy to make. It should take you no time before you can master these delights.
Total time: 4 hours 5 minutes
When summer comes and the broccoli season hasn’t ended, quickly grab some of this vegetable, cheddar cheese, and carrots, and enjoy this broccoli cheese soup with me.
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Many people use heavy cream for their soup. I like its creaminess, too. But for this specific recipe, cream cheese seems better. You already get a thick, creamy texture from it and cheddar cheese.
If you want to add other vegetables to the soup, feel free to do so. Half broccoli and half cauliflower is a good idea. Other vegetables also work but remember to saute or simmer long enough for them to fully cook.
Total time: 2 hours and 15 minutes.
Tomato Gazpacho soup is a must-have appetizer in the summer. It gives a cool, refreshing flavor that will surely make you take spoon after spoon. Although this soup now belongs to Spanish cuisine, it was first mentioned in Greek and Roman literature.
Remember that peeled tomatoes here are very important because they will help ensure the smoothest texture for your soup.
Apart from that, you may find a few other topping tips useful. For some creamy feel, add a little mascarpone cheese or creme fraiche. For serving at a party, hang some grilled shrimp on the side of the bowl.
Want to see how a Spanish chef makes Tomato Gazpacho? Check out this instruction video!
Total time: 8 hours and 10 minutes (including refrigerating time).
Cold cucumber soup can help you escape the summer heat because it is served cold, but it’s also super fast to make. Don’t let the total time intimidate you. It already includes 8 hours of refrigerating, during which you have to do nothing.
In addition, it is highly nutritious, containing a lot of vitamins, minerals, antioxidants, and dietary fiber from fresh herbs and veggies. Olive oil provides healthy fats to help you avoid the risks of cardiovascular diseases. And Greek yogurt benefits your digestive system.
After chilling the soup overnight, you can happily enjoy a bowl of cold soup featuring the signature thick, creamy taste of Greek yogurt with the cucumber’s refreshment.
4. Corn Soup
Total time: 35 minutes.
This is a light side treat for the summer that you can eat with grilled cheese, veggie sandwiches, or seafood. For vegetarians, you can eat it alone or serve it with other plant-based dishes.
You can serve this soup by partially blending it, fully pureeing it, or no blending. The choice depends on whether you seek a perfectly smooth texture, a thick soup with chunks of vegetables, or a brothy soup.
However, remember to use ripe, seasonal corn, or you will put yourself at risk of eating a bitter, sour soup. Also, when cutting the corn off the cob, using a bundt pan or tube pan will make it a lot easier to keep the kernels stuck together.
5. Avocado Soup
Total time: 25 minutes.
Avocado soup deserves to be the perfect summer delight. Why, you might ask. It’s comfortable to make, delish to taste, and relaxing to the eye. If you have some ripe avocado lying around waiting for a great recipe, here’s your answer.
Avocado offers a great flavor as it’s both refreshing and creamy on its own, making it a summery and cozy ingredient. Plus, its flesh is already smooth, so you don’t have to make any effort to smoothen it like with other fruits and veggies.
For those searching for a dairy-free version, you can simply leave out the heavy cream, and the soup will still be creamy as ever.
Try a different way to make Avocado soup with veggie broth and Greek yogurt.
Total time: 30 minutes.
Zucchini is usually harvested in mid-July, meaning you can still grasp some remaining summer vibe with this vegetarian-friendly summer dish. Even better, you can have this soup hot or cold, so whichever type of eater you are, you’ll be happy.
The recipe I’m introducing here includes Parmesan cheese, but you can omit it to make your soup 100 percent vegetarian. It’s only topping anyway.
To make this soup, you first need to chop the zucchini into equal pieces. Leave the peel on for additional color and good texture. Next, saute the onion and garlic to form the base flavor, add the zucchini chunks and cook until they are slightly brown.
Add the broth and seasonings, then simmer the mixture for about 15 minutes. Lastly, turn off the heat, pour the yogurt into the pot and puree the soup. Here’s where you see the zucchini peel offers a touch of crispiness to a smooth dish.
Total time: 1 hour and 5 minutes.
When cooking this ingredient, you get a mild, earthy flavor with a signature scent that no other greens can offer. While it seems a bowl of hot celery soup does not match summer, enjoying it on a rainy day in this season won’t fail you.
This soup is not as thick as avocado soup due to its ingredients. Yet, the soup has a certain thickness level, thanks to cream and butter. The combination of herbs like bay leaves, parsley, leeks, etc., produces an overall rich flavor for this dish.
It’s worth noting that you should stay away from bitter celery. Taste your celery before processing it for this soup; bitter celery will ruin the whole recipe.
You can replace heavy cream with milk in making a Cream of Celery soup. See how this chef does it.
Total time: 45 minutes.
The march of creamy soup continues with this yellow squash soup. It’s one of the best dishes for dinner in the summer because it’s rich but light for your stomach. It also offers a delicious way to sneak some veggies into your family’s diet!
Squash is sweeter but less stringy than pumpkin it also has a nutty flavor, and all of these tastes go into the soup. At the same time, cumin and paprika contribute a smoky undertone, and potato adds starch and body to the treat.
You can serve this soup by itself or with some green salad for more refreshment on a summer night.
Total time: 40 minutes.
Extremely simple! Whoever created this soup doesn’t try to impress you with a complication of taste. The dish simply allows you to enjoy the flavor of fresh peas to the fullest. It definitely feels even better if you love the green color as I do.
Another reason why Cream of Pea should be your go-to choice for the summer is because you can easily buy fresh peas during this time. Otherwise, you may have to use frozen peas instead.
In case you forget to buy heavy cream, sour cream is fine. It has a lower fat content but is a good alternative to heavy cream in savory recipes like this one.
Total time: 30 minutes.
There aren’t any traits of cream or creaminess in this summer-inspired chicken dish. It’s a pure sunshine vibe with a touch of refreshment from lemon juice and other seasonings. You can feel the season just by looking at it.
Other than that, if you are craving a summer delight made with pasta, Lemon Chicken Orzo soup is exactly what you need. Besides chicken and pasta, you will feel the earthiness of thyme and tarragon, along with exotic undertones.
The first step in cooking this soup is to saute the onion, carrot, and celery. Then, add the garlic and thyme, followed by the stock, spices, and chicken; cook the mix for 15 minutes. After that, the chicken should be well done. Add the Orzo and simmer until the pasta is done.
Take the chicken out, shred or cut it up, and add it to the soup alongside lemon juice, parsley, salt, and pepper.
If you are unsure what well-done Orzo looks like, check out this Lemon Chicken Orzo soup instruction.
Total time: 35 minutes.
Lentil is a popular ingredient for breakfast recipes in the summer, but it’s often cooked in its original round shape. Today, I will show you how to blend it and make a delicious soup.
Lemon lentil soup is full of bright, zesty tastes. While lentil serves as the base of this dish, you will definitely find the flavors of carrot, corn, as well as other ingredients like garlic, cumin, and onion.
This soup is best served warm, so you may want to make it a while before your meal.
Total time: 3 hours and 30 minutes (including chilling time).
Delights from other cultures always give us exotic experiences, so I want to include a Russian-origin appetizer in this list. Basically, Okroshka is a classic cold summer soup made with raw vegetables, boiled potatoes, eggs, and cooked meat.
All of these traditional ingredients show up in this recipe. With ham, egg, and potato, you can be confident the soup will make you full and ready for any work.
Remember that you will eat this soup cold, and it takes two to three hours to let it sit in the fridge. So, set aside the time for this step.
Total time: 1 hour and 10 minutes.
Do you have children who run away from cauliflower? Change their minds with this summer dish for children. After tasting this yummy soup, they will never object to a cauliflower dish again.
Cauliflower has a mild, almost “invisible” flavor, both a disadvantage and an advantage. Such a plain vegetable doesn’t appeal to kids, but it also means the ingredient can absorb any taste you add to it.
That’s why roasted cauliflower soup calls for a simple ingredient profile but offers an amazing flavor. The dish can be a great part of your meal in any other season of the year, not just in summer.
Total time: 2 hours and 10 minutes (including chilling time).
My advice for you: Pocket this tasty soup from Spanish cuisine for a sunny summer day. It is so mouthwatering that it can cool you off in no time, not just because it’s chilled before serving but also thanks to the cucumber.
No matter how you serve cucumber, it’s always a reliable source of refreshment. To help boost the cool feel of this dish, most of the other ingredients are herby, such as cilantro, mint, parsley, and spinach.
Cucumber Gazpacho soup is a bit sweet and tart and has no hints of creaminess. It is completely light and breezy.
Total time: 1 hour.
Try cooking a soup in Mexican style if you are craving a different touch to your soup. Paprika and pepper will help you recreate the signature Mexican vibe right in your kitchen.
There are a few tips I think you should note down when it comes to the instructions. First of all, you can reduce the amount of cream if you want a brothier soup. Otherwise, add a full cup for creaminess.
Secondly, vegan eaters can replace the cream with 13.5 oz of coconut milk or just pour it in until you get the taste you like. Lastly, the recipe tells you to blend half the corn, but you can blend it all if you want a completely smooth texture.
There is a meat-based topping you can add to Mexican Street Corn soup. Find out what it is here.
Total time: 1 hour and 20 minutes (including chilling time).
In this article, you may not find Greece-origin soups, but Greek yogurt plays a role in several recipes here, such as this chilled peach soup.
At first, this soup seems to be an odd combination, including peach, cucumber, vinegar, honey, and yogurt. However, once you taste it, it will make perfect sense. Each ingredient offers a refreshing feel on its own and an overall refreshment when blended.
A clever tip to keep in mind with this recipe involves how easy it is to scale up the number of servings. By adding diced peaches and cucumber, you can serve the soup to six people instead of four like in the original recipe.
Total time: 1 hour and 30 minutes.
I cannot say enough about how glad I am for trying this soup. It’s so delicious, an amazing mix of textures and tastes of different ingredients.
Sweet corn screams summer, so it’s a legit part of this soup. Shrimp is a major addition making this soup my go-to side dish for my summer dinners at the beach house. Adults love it, kids love it, and I can easily make a large batch to serve a crowd!
Total time: 33 minutes.
This soup can be a good friend to Ketosis eaters because it’s low in carbohydrates, with only 6 grams per serving. But it’s the topic for another article.
There are two ways to cook this mushroom soup: an instant pod or the stovetop. However, the process is largely similar.
In general, you need to melt the butter and cook the mushrooms, onions, garlic, and thyme. Then, add chicken broth and work with the cream cheese last.
Total time: 50 minutes.
You can serve spinach potato soup hot, chill, or even cold, the latter two are suitable for hot days. This soup doesn’t involve any cream. It’s light and refreshing, which puts it among my top recipes for peak days in summer.
Looking at the ingredient list for this dish, you may find a strange name, Pistachio. If you have never heard of or worked with this ingredient before, this information may help.
As part of the cashew family, Pistachio is native to Central Asia and the Middle East. Its seeds are widely used in cooking. Thus this recipe exists to give you a delish treat.
Total time: 30 minutes.
If the peach soup recipe satisfies you, I’m sure you will appreciate another fruit-based soup. Blueberries are very common in cooking, and you can quickly find them at the store during summer. Grab some, and I will show you this incredible soup recipe.
Blueberries are fundamentally sweet with a little acidity. Meanwhile, the recipe doesn’t involve any salt or savory ingredients. I think you can guess it, but I’ll be straightforward and say that this soup is refreshing with sweetness, tartness, and peppery tastes.
If you have half an hour and want to eat brunch, this soup meets your needs.
Check out a different approach to Chilled Blueberry soup with orange juice and nutmeg.
Total time: 1 hour and 30 minutes.
Watermelon Gazpacho is a different take on tomato Gazpacho that I introduced at the beginning of this list. It offers the ideal blend of savory and sweet flavors, complete with light and refreshing feels to your stomach.
This Gazpacho tastes the best when you know the best methods to preserve watermelon. And this recipe doesn’t require much effort.
First, puree all the vegetables and watermelon. Next, season the soup with salt, olive oil, and vinegar. Then, add chopped vegetables and stir well. Add more spices until it tastes good to you. Lastly, top the soup with sour cream and some cilantro before serving.
Total time: 50 minutes.
You can make asparagus soup on any summer day because it’s delicious and healthy. It is also great for serving as an appetizer or a simple lunch, depending on how you want to eat it.
Like other dishes, each ingredient makes its own contribution to an overall tasty soup. In this case, asparagus acts as the dish’s core, offering vegetables, while lemon provides refreshment, and parmesan creates a creamy texture for the treat.
Total time: 35 minutes.
Red pepper is fun to eat. Even though its scent makes us cautious about how spicy it may be, the fruit turns out sweet. When you eat it raw, it offers a lot of crunchiness and a little juiciness.
Now, let’s make this Italian-style soup in four easy steps. First, roast the pepper in the oven for 10 minutes. In the meantime, saute the carrot, celery, and onion for 10 minutes.
Then add the garlic, thyme, salt, oregano, and red pepper flakes, saute everything for 2 more minutes. Put this mix and the roasted pepper (peeled) in a blender and process until you get the smoothness you want. Lastly, cook it for 5 minutes and serve.
Summer Is Hot, But Much Less Irritating With Delicious Soups
A bowl of soup is the perfect way to have a meal on a hot day without involving much cooking. Also, it doesn’t call for a lot of tools or effort.
Whether you like hot or cold soup, this article has exactly what you need. All you have to do is note down your favorites and prepare to go shopping for ingredients.
I hope that through this article, you will find your new saviors for peak temperature periods. If that’s the case, share it with other people to spread the spirit of overcoming heat.
6 servings per container
- Amount Per ServingCalories256
- % Daily Value *
- Total Fat
- Saturated Fat 13g 65%
- Cholesterol 62mg 21%
- Sodium 450mg 19%
- Potassium 389mg 12%
- Total Carbohydrate
- Dietary Fiber 2.8g 12%
- Sugars 3.3g
- Protein 10.2g 21%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.