25 Summer Soup Recipes That Will Make You Forget It’s Hot Outside

I’ve attached a video for every recipe below from my favorite home cooks.

Summer Soup Recipes

Summer is the perfect time to enjoy light, refreshing soups. You might think soup is only for cold weather, but there are many tasty options for warm days too. From chilled gazpachos to hot vegetable soups, summer recipes use fresh, seasonal ingredients to create delicious meals.

These soups are easy to make and great for outdoor gatherings or quiet nights at home. You can try cold soups like watermelon gazpacho for a cool treat, or hot soups like chicken vegetable to use up extra produce. With so many choices, you’re sure to find a new favorite summer soup recipe to enjoy.

Gazpacho

You’ll need:

  • 4 ripe tomatoes
  • 1 cucumber
  • 1 red bell pepper
  • 1/2 red onion
  • 2 garlic cloves
  • 1/4 cup olive oil
  • 2 tbsp sherry vinegar
  • Salt and pepper to taste

Instructions:


  1. Roughly chop the veggies.



  2. Blend tomatoes, cucumber, pepper, onion, and garlic until smooth.



  3. Add olive oil and vinegar. Blend again.



  4. Season with salt and pepper.



  5. Chill for at least 2 hours.



  6. Serve cold with a drizzle of olive oil on top.


For extra flavor, try adding a pinch of cumin or cayenne pepper. You can also garnish with diced cucumber and cherry tomatoes.

Chilled Cucumber Soup

Ingredients:

  • 2 cucumbers, peeled and chopped
  • 1 cup Greek yogurt
  • 1/4 cup red onion, diced
  • 2 tablespoons fresh dill
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 2 tablespoons lemon juice
  • Salt and pepper to taste

Instructions:


  1. Toss cucumbers, yogurt, onion, dill, olive oil, garlic, and lemon juice into your blender.



  2. Blend until smooth and creamy.



  3. Add salt and pepper to taste.



  4. Pop it in the fridge for at least 4 hours or overnight.



  5. Give it a stir before serving. Garnish with cucumber slices and fresh dill if you like.


Pea And Mint Soup

You’ll need:

  • 3 cups frozen peas
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 cups vegetable broth
  • 1/4 cup fresh mint leaves
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Optional: dollop of cream for serving

Instructions:


  1. Heat olive oil in a pot over medium heat. Add onion and garlic, cooking until soft.



  2. Pour in broth and peas. Bring to a simmer and cook for 5 minutes.



  3. Remove from heat. Add mint leaves.



  4. Blend until smooth using an immersion blender or regular blender.



  5. Season with salt and pepper.



  6. Serve hot or chilled with a swirl of cream if desired.


Tomato And Red Pepper Soup

Ingredients:

  • 4 large tomatoes, halved
  • 2 red bell peppers, quartered
  • 1 onion, sliced
  • 4 garlic cloves, peeled
  • 2 tbsp olive oil
  • 4 cups vegetable broth
  • Salt and pepper to taste
  • Fresh basil for garnish

Instructions:


  1. Preheat your oven to 425°F (220°C).



  2. Place tomatoes, peppers, onion, and garlic on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.



  3. Roast vegetables for 35-45 minutes until they’re soft and slightly charred.



  4. Let the veggies cool a bit, then blend them in a food processor until smooth.



  5. Pour the mixture into a pot and add vegetable broth. Simmer for 10-15 minutes.



  6. Taste and adjust seasoning if needed.



  7. Serve hot with fresh basil on top. Enjoy your homemade soup!


Cream Of Asparagus Soup

Ingredients:

  • 1 pound fresh asparagus
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 4 cups chicken broth
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup heavy cream
  • Salt and pepper to taste

Instructions:


  1. Chop asparagus into 1-inch pieces.



  2. Melt butter in a large pot. Add onion and garlic, cook until soft.



  3. Add asparagus and cook for 5 minutes.



  4. Pour in chicken broth. Simmer until asparagus is tender.



  5. Blend the soup until smooth.



  6. In a small bowl, mix flour with a bit of cream to make a paste.



  7. Stir the paste into the soup. Add remaining cream.



  8. Simmer for 5 minutes until thickened.



  9. Season with salt and pepper.



  10. Serve hot and enjoy your creamy asparagus soup!


Watermelon Gazpacho

Ingredients:

  • 4 cups cubed watermelon
  • 1 cucumber, chopped
  • 1 red bell pepper, chopped
  • 1/2 red onion, diced
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • Salt and pepper to taste
  • Optional: jalapeño, basil leaves

Instructions:


  1. Add watermelon, cucumber, bell pepper, onion, and garlic to a blender.



  2. Pour in olive oil and vinegar. Blend until smooth.



  3. Season with salt and pepper. Add jalapeño if you want some heat.



  4. Chill the soup for 3-4 hours or overnight.



  5. Before serving, stir in some finely chopped cucumber and bell pepper for texture.



  6. Garnish with basil leaves if desired. Enjoy your refreshing summer soup!


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Lobster Bisque

Ingredients:

  • 2 lobster tails
  • 4 cups seafood stock
  • 1 cup white wine
  • 1 onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1/4 cup flour
  • 1 cup heavy cream
  • Salt and pepper to taste

Instructions:


  1. Boil lobster tails for 5 minutes. Remove meat and chop.



  2. Sauté onion, carrots, and celery in butter until soft.



  3. Add garlic and tomato paste, cook for 1 minute.



  4. Sprinkle in flour, stir for 1 minute.



  5. Pour in stock and wine. Simmer for 15 minutes.



  6. Blend mixture until smooth.



  7. Stir in cream and lobster meat. Heat through.



  8. Season with salt and pepper. Serve hot.


Clam Chowder

You’ll need:

  • 2 cans of clams with juice
  • 2 potatoes, diced
  • 1 onion, chopped
  • 2 celery stalks, sliced
  • 2 cups corn kernels
  • 4 slices bacon, cooked and crumbled
  • 2 cups milk
  • 1 cup cream
  • 2 tbsp butter
  • 2 tbsp flour
  • Salt and pepper to taste

Instructions:


  1. Cook bacon until crispy. Set aside.



  2. Melt butter in a pot. Add onions and celery. Cook until soft.



  3. Sprinkle flour over veggies. Stir for 1 minute.



  4. Pour in milk, cream, and clam juice. Add potatoes. Simmer until potatoes are tender.



  5. Stir in corn and clams. Cook for 5 minutes.



  6. Add bacon. Season with salt and pepper.



  7. Serve hot and enjoy your summer clam chowder!


Courgette And Mint Soup

Ingredients:

  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 3 courgettes, sliced
  • 1 liter vegetable stock
  • 1 cup frozen peas
  • 1 bunch fresh mint leaves
  • Salt and pepper to taste
  • Optional: 1/2 cup cream

Instructions:


  1. Heat olive oil in a large pot. Add onion and cook until soft, about 5 minutes.



  2. Add garlic and cook for 1 minute. Toss in sliced courgettes and cook for 10 minutes.



  3. Pour in stock and bring to a boil. Reduce heat and simmer for 15 minutes.



  4. Add peas and most of the mint leaves. Simmer for 2 more minutes.



  5. Remove from heat. Blend until smooth using an immersion blender.



  6. Season with salt and pepper. Stir in cream if using.



  7. Serve hot or chilled, garnished with remaining mint leaves.


Summer Vegetable Soup

You’ll need:

  • 1 onion, diced
  • 2 carrots, chopped
  • 2 zucchini, sliced
  • 2 cups corn kernels
  • 4 cups vegetable broth
  • 1 can diced tomatoes
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh herbs (basil, parsley)

Instructions:


  1. Heat olive oil in a large pot. Add onion and carrots, cooking until soft.



  2. Toss in garlic and sauté for a minute.



  3. Add zucchini, corn, broth, and tomatoes. Bring to a boil.



  4. Reduce heat and simmer for 15 minutes.



  5. Season with salt and pepper. Stir in fresh herbs.



  6. Serve hot and enjoy your summer veggie soup!


Vichyssoise

You’ll need:

  • 4 leeks, white parts only
  • 1 onion
  • 2 tablespoons butter
  • 4 potatoes, peeled and diced
  • 4 cups chicken stock
  • 1 cup heavy cream
  • Salt and white pepper to taste
  • Chives for garnish

Instructions:


  1. Chop leeks and onion. Melt butter in a pot and sauté them until soft.



  2. Add potatoes and chicken stock. Bring to a boil, then simmer for 15 minutes.



  3. Blend the soup until smooth. Stir in cream and season with salt and white pepper.



  4. Chill for at least 2 hours. Serve cold, garnished with chopped chives.


Cold Avocado And Cucumber Soup

Ingredients:

  • 1 large cucumber, peeled and chopped
  • 1 ripe avocado
  • 1 garlic clove
  • 1/2 cup buttermilk
  • 1/4 cup fresh dill
  • 2 tablespoons lemon juice
  • Salt and pepper to taste
  • Optional: pinch of cayenne pepper

Instructions:


  1. Put cucumber, avocado, and garlic in a blender.



  2. Add buttermilk, dill, lemon juice, salt, and pepper.



  3. Blend until smooth. Add water if needed for desired thickness.



  4. Taste and adjust seasoning as needed.



  5. Chill in the fridge for at least 1 hour before serving.



  6. Pour into bowls and enjoy your refreshing cold soup!


Thai Peanut Noodle Soup

Ingredients:

  • 8 oz rice noodles
  • 4 cups chicken broth
  • 1 can coconut milk
  • 1/4 cup peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp red curry paste
  • 1 tbsp lime juice
  • 1 cup cooked chicken, shredded
  • 1 cup mixed vegetables (bell peppers, carrots, snap peas)
  • Chopped peanuts and cilantro for garnish
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Instructions:


  1. Cook rice noodles according to package directions. Drain and set aside.



  2. In a large pot, mix chicken broth, coconut milk, peanut butter, soy sauce, and red curry paste. Bring to a boil, then reduce heat and simmer for 5 minutes.



  3. Add chicken and vegetables to the pot. Cook for another 5 minutes until veggies are tender-crisp.



  4. Stir in lime juice and cooked noodles.



  5. Serve hot, topped with chopped peanuts and cilantro.


Mexican Charred Sweetcorn Soup

Ingredients:

  • 4 ears of fresh corn
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeño, charred and chopped
  • 4 cups vegetable stock
  • 1 cup milk
  • 1 tsp cumin
  • Salt and pepper to taste
  • Cilantro, queso fresco, and lime wedges for garnish

Instructions:


  1. Char the corn on a grill or stovetop. Cut kernels off the cob.



  2. Sauté onion in a pot until soft. Add garlic and cook for 1 minute.



  3. Add corn, jalapeño, stock, milk, and cumin. Simmer for 15 minutes.



  4. Blend half the soup until smooth. Return to pot and stir.



  5. Season with salt and pepper.



  6. Serve hot, topped with cilantro, queso fresco, and a squeeze of lime.


Spicy Pepper And Tomato Soup

Ingredients:

  • 4 red bell peppers
  • 4 tomatoes
  • 1 onion
  • 3 garlic cloves
  • 1 jalapeño pepper
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • Salt to taste

Instructions:


  1. Preheat your oven to 200°C (400°F).



  2. Cut the peppers and tomatoes in half. Chop the onion and mince the garlic.



  3. Place all veggies on a baking sheet. Drizzle with olive oil and sprinkle with salt.



  4. Roast for 30-35 minutes until tender and slightly charred.



  5. Let the veggies cool, then peel the peppers.



  6. Blend everything in a food processor until smooth.



  7. Transfer to a pot and heat. Add paprika and cayenne.



  8. Simmer for 10 minutes, stirring often.



  9. Taste and adjust seasoning if needed.



  10. Serve hot and enjoy your spicy soup!


Fresh Pea And Lovage Soup

Ingredients:

  • 2 cups fresh peas
  • 1/4 cup chopped lovage leaves
  • 1 small onion, diced
  • 2 tablespoons butter
  • 4 cups vegetable stock
  • Salt and pepper to taste
  • 1/4 cup sour cream (optional)

Instructions:


  1. Melt butter in a pot over medium heat. Add onion and cook until soft.



  2. Add peas, lovage, and stock. Bring to a boil, then simmer for 5-7 minutes until peas are tender.



  3. Remove from heat and let cool slightly. Blend until smooth.



  4. Season with salt and pepper to taste.



  5. If using, stir sour cream into a small amount of hot soup, then mix back into the pot.



  6. Serve warm and enjoy your fresh pea and lovage soup!


Creamy Tortellini Soup

Ingredients:

  • 4 cups vegetable broth
  • 1 package cheese tortellini (9 oz)
  • 1 cup frozen mixed vegetables
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • Shaved Parmesan and croutons for topping

Instructions:


  1. Bring the broth to a gentle boil in a medium pot over medium-high heat.



  2. Add the frozen veggies and return to a gentle boil.



  3. Toss in the tortellini and cook for 3-5 minutes until almost tender.



  4. Pour in the cream and cook for 2 more minutes.



  5. Season with salt and pepper to taste.



  6. Ladle into bowls and top with Parmesan and croutons.


Your creamy tortellini soup is ready to enjoy!

Red Thai Curry Noodle Soup

Ingredients:

  • 8 oz rice noodles
  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 red bell pepper, sliced
  • 2 cloves garlic, minced
  • 2 tbsp red curry paste
  • 1 can coconut milk
  • 4 cups chicken broth
  • 2 cups cooked chicken, shredded
  • 1 lime, juiced
  • Fresh basil leaves

Instructions:


  1. Cook rice noodles according to package directions. Set aside.



  2. Heat oil in a large pot over medium heat. Add onion and bell pepper, cooking until soft.



  3. Stir in garlic and curry paste. Cook for 1 minute until fragrant.



  4. Pour in coconut milk and chicken broth. Bring to a simmer.



  5. Add cooked chicken and noodles. Heat through for 2-3 minutes.



  6. Remove from heat. Stir in lime juice.



  7. Serve hot, topped with fresh basil leaves.


Summer Bean And Bulgur Soup

Ingredients:

  • 1 can mixed beans, drained
  • 1 tablespoon olive oil
  • 1 squash, diced
  • 1 leek, sliced
  • 2 garlic cloves, minced
  • 2 cans water
  • 1 teaspoon dried thyme
  • 2 tablespoons tomato purée
  • 1 vegetable bouillon cube
  • 1 courgette, sliced
  • 1 cup cherry tomatoes
  • 1/2 cup bulgur wheat
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Instructions:


  1. Heat oil in a large pan. Add squash and fry for 3 minutes.



  2. Add leek and garlic. Cook for 2 more minutes.



  3. Pour in water. Stir in thyme, tomato purée, and bouillon.



  4. Add courgette, cherry tomatoes, bulgur, and beans.



  5. Bring to a boil, then simmer for 15-20 minutes until bulgur is cooked.



  6. Serve hot and enjoy your summer bean and bulgur soup!


Ajo Blanco (White Gazpacho)

Ingredients:

  • 1 cup blanched almonds
  • 2 slices stale bread, crusts removed
  • 2 garlic cloves
  • 2 cups cold water
  • 2 tablespoons sherry vinegar
  • 1/2 cup olive oil
  • Salt to taste
  • Grapes and mint for garnish

Instructions:


  1. Add almonds, bread, garlic, water, vinegar, and salt to a blender.



  2. Blend on high for 2-3 minutes until very smooth.



  3. With the blender running, slowly pour in the olive oil.



  4. Taste and adjust seasoning if needed.



  5. Chill the soup in the refrigerator for at least 1 hour.



  6. Before serving, stir well and thin with cold water if desired.



  7. Pour into chilled bowls and garnish with sliced grapes and fresh mint.


Elote Corn Soup

Ingredients:

  • 4 cups frozen corn kernels
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup cotija cheese, crumbled
  • 1 lime, juiced
  • 1 tsp chili powder
  • Salt and pepper to taste
  • Cilantro for garnish

Instructions:


  1. Sauté onion and garlic in a large pot until soft.



  2. Add corn and chicken broth. Simmer for 10 minutes.



  3. Blend half the soup until smooth. Return to pot.



  4. Stir in cream, mayo, and sour cream. Heat through.



  5. Add lime juice, chili powder, salt, and pepper.



  6. Serve topped with cotija cheese and cilantro.


Shredded Veg Miso Soup

Ingredients:

  • 4 cups water
  • 2 tbsp miso paste
  • 1 cup shredded carrots
  • 1 cup shredded cabbage
  • 1/2 cup sliced mushrooms
  • 2 green onions, chopped
  • 1 tbsp grated ginger
  • 1 clove garlic, minced
  • 1 tbsp soy sauce
  • 1 tsp sesame oil

Instructions:


  1. Bring water to a boil in a pot.



  2. Reduce heat and add carrots, cabbage, and mushrooms. Simmer for 5 minutes.



  3. Stir in ginger, garlic, soy sauce, and sesame oil. Cook for 2 more minutes.



  4. Remove from heat. Add miso paste and stir until dissolved.



  5. Pour into bowls and top with green onions. Enjoy your tasty soup!


Cambodian Samlor Prahal (Fish Soup)

Ingredients:

  • 1 pound white fish fillets
  • 4 cups water
  • 1 lemongrass stalk, bruised
  • 2 kaffir lime leaves
  • 1 cup pineapple chunks
  • 1 cup green papaya, julienned
  • 2 tablespoons fish sauce
  • 1 tablespoon tamarind paste
  • 1 teaspoon palm sugar
  • Fresh herbs (cilantro, Thai basil)
  • Lime wedges for serving

Instructions:


  1. Bring water to a boil in a pot. Add lemongrass and lime leaves.



  2. Cut fish into bite-sized pieces. Add to the pot and simmer for 5 minutes.



  3. Add pineapple and green papaya. Cook for 3 minutes.



  4. Stir in fish sauce, tamarind paste, and palm sugar.



  5. Simmer for 2 more minutes until fish is cooked through.



  6. Remove lemongrass and lime leaves.



  7. Serve hot, garnished with fresh herbs and lime wedges.


Macedonian Tarrator (Chilled Cucumber Soup)

Ingredients:

  • 2 cucumbers, peeled and diced
  • 2 cups plain yogurt
  • 2 cloves garlic, minced
  • 1/4 cup chopped dill
  • 1/4 cup chopped walnuts
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Cold water (as needed)

Instructions:


  1. Mix diced cucumbers, yogurt, garlic, dill, and walnuts in a large bowl.



  2. Add olive oil, salt, and pepper. Stir well.



  3. Thin the soup with cold water to your desired consistency.



  4. Chill in the fridge for at least 30 minutes.



  5. Serve cold, garnished with extra dill and walnuts if you like.


Melon Gazpacho

You’ll need:

  • 1 ripe cantaloupe melon, cubed
  • 2 ripe tomatoes, chopped
  • 1 cucumber, peeled and chopped
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • Salt and pepper to taste
  • Optional: Prosciutto and crème fraîche for topping

Instructions:


  1. Blend melon, tomatoes, cucumber, and garlic in a blender until smooth.



  2. While blending, slowly add olive oil and vinegar.



  3. Season with salt and pepper to your liking.



  4. Chill the soup in the fridge for at least 30 minutes.



  5. If desired, crisp up some prosciutto under the broiler.



  6. Serve the chilled soup in bowls. Top with crispy prosciutto and a dollop of crème fraîche if you like.