People always talk about how delicious and belly-warming soup is in the colder months of fall and winter.
But these summer soup recipes prove that soup can be perfect any time of year.
The trick is finding the right soups for the season.
Summer soups are usually lighter, cooler, and less hearty and filling or made with plenty of garden-fresh vegetables.
They almost always pair well with a side salad full of leafy greens and zesty dressing or a nice, cold sandwich.
There are plenty of great options for summer soups, including some you probably know and a few you might not have heard of yet.
After browsing this article, you’ll have at least 20 excellent options for tasty summer soups to test out when the weather is warm.
I decided to start this list out with one of my all-time favorite summer soups.
I know gazpacho isn’t for everyone, but I firmly believe people who don’t like it have just never had a good batch.
This chilled soup is refreshing and full of garden-fresh veggies with perfect, garden-fresh flavors.
It’s very tomato-y, but the onions, cucumbers, peppers, basil, and garlic add yummy, herby layers that give the soup a full-bodied taste.
It’s an incredible, cold summer soup that I make every year when my garden starts yielding fresh veggies.
Whether you’re eating it at the Olive Garden, from a Campbell’s soup can, or fresh off your own stove, minestrone is one soup that never goes out of style.
Plus, it’s the ideal way to use up extra vegetables in the months when everything starts growing at once.
Use the ingredients listed here, or fill the soup with whatever vegetables you have in excess in your garden.
Either way, it’s sure to be delicious.
Although they may not be popular in the Western world, cold yogurt soups are a staple in Middle Eastern countries.
They’re remarkably good and only take about 10 minutes to make, which certainly adds to their appeal.
This one is rich and creamy, with a garlic, herb, and cucumber flavor that’s fresh and mild.
Serve it with lean protein or thick, crusty bread for a complete meal.
If you’re anything like me, this recipe had you at the word “corn.” In case you need a little more convincing, though, allow me to elaborate.
The soup takes 45 minutes to make and requires only eight ingredients, most of which are pantry staples – butter, chicken broth, salt, and pepper.
The other four ingredients are corn, shallots, fresh basil, and fresh thyme.
The herbs add a delightful, clean, earthy taste, but the flavor that comes through most strongly is corn, corn, and more corn.
And that is A-okay with me!
If you’ve ever had English cucumber sandwiches, then you already have an idea of what this soup tastes like.
That distinct flavor comes from the onions, garlic, and cucumbers.
The addition of apples, almonds, and lime gives it a hint of sweetness, as well. It only takes 15 minutes to make, but be sure you let it chill before serving it.
It just tastes better cold.
Although I enjoy the taste of this soup, the thing I love most about it is the beautiful pinkish-purple color. It brightens up any summer table.
Its unique flavor is complex and hard to describe, but the soup is cold, healthy, and naturally vegetarian-friendly, so it’s a winner in my book.
Chicken noodle soup is a wintertime favorite of mine, and I love chicken vegetable soup just as much in the summer.
Like minestrone, it’s the perfect way to use up extra veggies before they rot.
But this 30-minute soup is much more than just a way to use up vegetables.
It’s nutritious, simple to make, and full of so many of our favorite summer goodies.
In addition to chicken and chicken broth, there’s also corn, zucchini, onions, fresh dill, green beans, kidney beans, and more!
Then, you’ll top it off with sour cream (or yogurt) and Monterey Jack cheese. Soup doesn’t get much better than that.
This soup is creamy, tomato-y, and garlic-y – three of most soup lovers’ favorite things.
It takes 40 minutes to make and uses fresh, simple ingredients.
There’s really not much to it, but you’d never know it by tasting it. It’s phenomenal.
I love gazpacho, but I was a little hesitant to try watermelon gazpacho; that just sounded weird.
A friend convinced me to give it a shot, and I was pleasantly surprised.
The watermelon taste doesn’t come through.
Instead, it tastes a lot like regular gazpacho, but it has a slight tanginess to it that’s different and nice.
Like minestrone, this is another Olive Garden favorite; only I took this recipe straight from Olive Garden. Well, sort of.
This is my copycat recipe for the Olive Garden’s chicken gnocchi, and it’s every bit as good.
It’s creamy and mouth-wateringly tasty, and the gnocchi puts dumplings to shame!
They’re soft, tender, and perfectly chewy. Plus, there are plenty of fresh garden vegetables in this soup, as well.
This soup is so thick, creamy, and velvety smooth that it’s almost more like a dip than a soup.
The crumbled bacon on top adds texture and flavor, and the whole thing takes 15 minutes to make.
The green onions, bacon, and diced tomatoes make the perfect topping for it, as well.
The ingredients list for this soup is like a game of “What can I make with the five last items in my fridge?”
That may be how this soup was created.
Even so, I’m glad it was. With no actual cooking required, you can make this tasty chilled dish in 10 minutes flat.
Simply follow the instructions for preparing the ingredients – almonds, dried bread, garlic, sherry vinegar, apples, water, ice, salt, and olive oil – then add them, in order, to a blender.
Blend everything until it reaches a smooth, cohesive consistency. Then, add sliced green grapes to the top.
It may sound like a total kitchen disaster waiting to happen, but believe it or not, it’s pretty tasty.
This soup is basically creamy tomato soup, but you’ll add some diced zucchini to make it chunky and sprinkle parmesan cheese on top for some extra pizazz.
The recipe recommends serving it with cheese sticks, but I prefer pairing it with a good grilled cheese sandwich any day of the week.
If you’re looking for something unique, quick, and simple to fix, check out this recipe for cold watercress yogurt soup.
It takes 20 minutes to make, and it tastes unlike any other soup on the list.
The yogurt helps dampen the natural peppery taste of the watercress, leaving you with a chilled soup that’s both earthy and mild.
It’s an interesting combination, but the soup pulls it off nicely.
You have to love a soup that tastes amazing and is naturally vegan-friendly and gluten-free. That’s hard to top.
The soup is thick, more like a stew or even a chili than traditional soup, and it’s packed with all your garden favorites – corn, zucchini, onions, celery, and more.
There is also a crap-ton of herbs and seasonings! That’s why the ingredients list looks so long.
Despite all the ingredients, the soup doesn’t take long to cook, and it’s well worth it in the end.
The consistency of this soup is very similar to that of tomato basil soup, but this one is a lovely mint green color.
It’s served chilled and has a bright, fresh taste that’s hard not to like.
Once you add the homemade garlic croutons, it’s pretty close to being the perfect summer soup.
Did I mention you can have it ready in less than 30 minutes?
No matter when you make this soup, be sure to warm it up and add a pat of butter before serving it.
That gives it an extra thickness and creaminess that makes it so much better.
As for the flavor, the asparagus is bold in this one, so if you’re not a fan of asparagus, this might not be the soup for you.
It’s tasty, though, and it tastes even better on the second day.
I know! I know! How many gazpacho recipes do I have in my repertoire?
(To be fair, I told you guys upfront that gazpacho was one of my favorites!) Plus, this is my last one.
This one is mild-flavored and light, and it tastes primarily of corn.
Although you’ll get a few hints of some of the other vegetables, usually the peppers, now and then.
It’s pretty, too! Its buttery yellow color is perfect for summer.
This soup is thick, cold, creamy, and incredible.
Made with orange juice, a cantaloupe, yogurt, honey, white wine vinegar, and salt, it’s mildly sweet and acts almost as a palate cleanser.
It’s simple to make and has an equally simple flavor.
I’m not a huge fan of cantaloupe, but I enjoy this soup, especially with a spinach fruit salad or a slice of warm, rich bread.
This is another sweet, creamy soup that features hints of cinnamon and ginger.
The taste is… vibrant. I know that’s not a word used to describe flavor, but it’s the only word that fits.
It’s a vibrant, bold taste that’s simply delightful. And of course, me being me, I love that it is a gorgeous purple color.
If the dish isn’t quite sweet enough to suit your tastes, add a teaspoon or so of maple syrup and mix it well.
That should give it the sweetness it needs.
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