Summer soup might not be the first thing that comes to mind when temperatures rise, but these refreshing recipes are here to change that. 15 summer soup recipes offer a flavorful escape from heavy meals, delivering all the satisfaction of a well-made dish without weighing you down. Bursting with seasonal produce, chilled textures, and vibrant colors, these soups are designed to cool you off and wake up your palate on even the hottest days.
Think gazpacho made with sun-ripened tomatoes, cucumber and avocado blends that taste like garden-fresh smoothies, or tangy fruit-based soups with a surprising twist. These recipes bring the best of summer’s bounty straight to your bowl, with ingredients like corn, watermelon, basil, and citrus playing starring roles. And it’s not just about what’s cold—light, brothy options that can be served warm or at room temperature also make an appearance, proving that soup doesn’t have to be relegated to winter’s comfort food category.
Perfect for easy lunches, starters at weekend barbecues, or light dinners on the patio, these soups are big on flavor and low on effort. Many are no-cook, ready in minutes, and make excellent use of leftovers or garden surplus. Whether you’re craving something creamy, zesty, savory, or sweet, there’s a soup here to match your mood and help you stay cool, nourished, and totally satisfied.
Tomato Gazpacho with Avocado
Tomato gazpacho is a refreshing cold soup perfect for hot summer days. This simple recipe blends ripe tomatoes, cucumbers, bell peppers, and onions into a vibrant and flavorful dish that bursts with the taste of summer. The smooth texture and zesty flavors make it not just cool and light, but also incredibly satisfying.
Adding avocado on top not only enhances the dish’s Creaminess but also packs in healthy fats, making it a delightful choice for lunch or a light dinner. Plus, it’s super easy to whip up—just blend, chill, and serve!
Ingredients
- 4 ripe tomatoes, chopped
- 1 cucumber, peeled and chopped
- 1 bell pepper, seeded and chopped
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- 1 avocado, diced
- Fresh cilantro for garnish
Instructions
- In a blender, combine the tomatoes, cucumber, bell pepper, onion, garlic, vegetable broth, olive oil, and red wine vinegar. Blend until smooth.
- Season with salt and pepper to taste. If you prefer a thinner consistency, add more vegetable broth.
- Chill the gazpacho in the refrigerator for at least 2 hours to let the flavors meld.
- Serve in bowls garnished with diced avocado and fresh cilantro.
Chilled Cucumber Yogurt Soup
Chilled cucumber yogurt soup is a refreshing dish perfect for warm days. Its light, creamy texture combined with the coolness of cucumbers makes it a delightful choice to keep you satisfied without feeling heavy. This soup is not only simple to whip up, but it also packs in flavor with herbs like dill and mint, making it a great way to showcase seasonal ingredients.
Get ready to enjoy a velvety bowl of goodness that can be served as a starter or a light lunch. This soup is quick to prepare and can even be made ahead of time, allowing the flavors to meld beautifully. Serve it with a sprinkle of fresh herbs for an extra pop of taste.
Ingredients
- 2 large cucumbers, peeled and diced
- 2 cups plain yogurt
- 1 garlic clove, minced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh mint, chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 2 cups vegetable broth
Instructions
- In a blender, combine the diced cucumbers, yogurt, garlic, dill, mint, lemon juice, and vegetable broth. Blend until smooth.
- Season the mixture with salt and pepper to taste.
- Chill the soup in the refrigerator for at least one hour to let the flavors develop.
- Serve cold, garnished with extra dill or mint if desired.
Spicy Gazpacho with Cilantro
Spicy gazpacho is a refreshing summer soup that packs a flavorful punch. This chilled tomato-based soup combines crisp vegetables and spices, making it a light yet satisfying dish perfect for warm days. With a hint of heat from jalapeños and the freshness of cilantro, it’s both invigorating and easy to prepare.
Not only is this recipe simple, but it also allows for a lot of versatility. You can adjust the spice level to your liking and even add your favorite toppings. Serve it as a starter or a light meal, and enjoy every spoonful!
Ingredients
- 6 ripe tomatoes, diced
- 1 cucumber, peeled and diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 1-2 jalapeños, seeded and chopped
- 3 cups tomato juice
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- In a large mixing bowl, combine the diced tomatoes, cucumber, bell peppers, onion, garlic, and jalapeños.
- Add the tomato juice, olive oil, red wine vinegar, cumin, salt, and pepper to the bowl. Mix well.
- Using a blender, puree half of the mixture to achieve a smooth consistency, then mix it back with the chunky vegetables.
- Chill the gazpacho in the refrigerator for at least two hours to let the flavors meld.
- Serve the gazpacho in bowls, garnished with fresh cilantro. Enjoy your cool and spicy treat!
Cold Melon Soup with Ginger
This Cold Melon Soup with Ginger is a refreshing treat that brings together the sweetness of melon and the zing of ginger. Perfect for hot summer days, this soup is not only light but also incredibly satisfying. It’s super easy to whip up, blending the fresh flavors into a smooth, cool delight that’s sure to impress your guests.
The combination of juicy melon and spicy ginger creates a unique flavor profile that’s both refreshing and invigorating. Serve it chilled for a refreshing appetizer or a light lunch. You won’t believe how simple it is to make!
Ingredients
- 4 cups cantaloupe, cubed
- 1 cup Greek yogurt
- 1 tablespoon fresh ginger, grated
- 1 tablespoon honey (optional)
- 1 tablespoon lime juice
- Salt, to taste
- Fresh mint leaves, for garnish
Instructions
- Blend the Melon: In a blender, combine the cubed cantaloupe and Greek yogurt. Blend until smooth.
- Add Flavors: Add the grated ginger, honey (if using), lime juice, and a pinch of salt. Blend again until everything is well combined.
- Chill: Transfer the mixture to a bowl and refrigerate for at least 1 hour to let the flavors meld and to chill.
- Serve: Pour the soup into bowls or cups, garnish with fresh mint leaves, and enjoy your cool summer soup!
Chilled Beet and Apple Soup
This chilled beet and apple soup is the perfect dish to cool you down during warm summer days. It combines the earthy sweetness of beets with the fresh crunch of apples, creating a refreshing and light meal that’s easy to prepare. With a vibrant color and delightful flavor, this soup is sure to impress.
Making this soup is simple and requires minimal cooking, perfect for those lazy summer afternoons. Just blend the ingredients, chill, and you’re ready to serve a unique dish that’s both satisfying and delicious.
Ingredients
- 2 cups cooked beets, peeled and diced
- 1 large apple, cored and chopped
- 2 cups vegetable broth
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh herbs for garnish (like dill or parsley)
Instructions
- Combine the beets, apple, and vegetable broth in a blender. Blend until smooth.
- Add the yogurt and lemon juice, then blend again until well mixed.
- Season with salt and pepper to taste.
- Chill the soup in the refrigerator for at least 2 hours before serving.
- Garnish with fresh herbs before serving.
Chilled Avocado and Lime Soup
This chilled avocado and lime soup is the perfect dish to beat the heat. It’s creamy, refreshing, and has a zesty kick from the lime, making it a delightful choice for warm summer days. Plus, it’s super simple to whip up, requiring just a few ingredients and minimal prep time.
The combination of ripe avocados and bright lime juice creates a smooth and velvety texture that is both satisfying and light. Whether enjoyed as a starter or a light lunch, this soup will surely impress your taste buds!
Ingredients
- 3 ripe avocados, peeled and pitted
- 2 cups vegetable broth
- 1/2 cup plain yogurt (or coconut yogurt for a vegan option)
- 1/4 cup lime juice
- 1 clove garlic, minced
- Salt and pepper to taste
- Fresh cilantro or mint for garnish
Instructions
- In a blender, combine the avocados, vegetable broth, yogurt, lime juice, and minced garlic. Blend until smooth and creamy.
- Taste and season with salt and pepper as needed.
- Transfer the soup to a bowl and chill in the refrigerator for at least 30 minutes.
- Before serving, give the soup a quick stir and garnish with fresh cilantro or mint leaves.
- Serve chilled and enjoy the refreshing flavors!
Corn and Coconut Chowder
Corn and coconut chowder is the perfect dish for those warm summer days. This delicious soup combines sweet corn with creamy coconut milk, creating a light and refreshing meal that’s bursting with flavor. It’s simple to whip up and can easily be customized with herbs or spices to suit your taste.
The taste is a delightful balance of sweetness from the corn and richness from the coconut, making it satisfying yet light. This chowder is not only easy to make but also a great way to enjoy seasonal ingredients. Grab your ingredients, and let’s get cooking!
Ingredients
- 4 cups fresh corn (or frozen)
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Chopped chives for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Add garlic and cumin, cooking for another minute until fragrant.
- Stir in the corn, coconut milk, and vegetable broth. Bring to a simmer and cook for 15-20 minutes.
- Using an immersion blender, blend the soup to your desired consistency, leaving some chunks for texture if preferred.
- Season with salt and pepper, then serve hot, garnished with chopped chives.
Zesty Watermelon and Mint Soup
This refreshing watermelon and mint soup brings the essence of summer right into your bowl. It’s light, hydrating, and has a zesty kick that’s perfect for those hot days. The sweetness of the watermelon pairs beautifully with the coolness of mint, creating a delightful balance that’s both satisfying and invigorating.
What’s great about this soup is how simple it is to make. Just blend, chill, and serve! It’s a fantastic appetizer or a light meal on a warm afternoon, and you can always impress your guests with its vibrant color and fresh flavors.
Ingredients
- 4 cups watermelon, cubed
- 1/2 cup fresh mint leaves
- 1 tablespoon lime juice
- 1 tablespoon honey (optional)
- 1/2 cup coconut water or plain water
- Pinch of salt
- Mint sprigs for garnish
Instructions
- In a blender, add the cubed watermelon, fresh mint leaves, lime juice, honey (if using), coconut water, and a pinch of salt.
- Blend on high until the mixture is smooth and well combined.
- Taste and adjust sweetness with more honey or lime juice if needed.
- Chill the soup in the refrigerator for at least 30 minutes before serving.
- Serve chilled, garnished with mint sprigs for an extra touch of freshness.
Chilled Spinach and Avocado Soup
This chilled spinach and avocado soup is the perfect blend of refreshing and creamy, making it an ideal dish for hot summer days. With vibrant green colors and a smooth texture, the soup offers a delightful combination of flavors that are light yet satisfying.
Not only is this recipe easy to whip up, but it also uses minimal ingredients that you likely already have at home. The hint of garlic and the creaminess of the avocado complement the fresh spinach beautifully, creating a nutrient-packed bowl that you can enjoy as an appetizer or a light lunch.
Ingredients
- 4 cups fresh spinach leaves
- 1 ripe avocado, peeled and pitted
- 1 cup vegetable broth
- 1 clove garlic, minced
- 1/2 cup plain yogurt or sour cream
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Fresh herbs for garnish (like mint or basil)
Instructions
- Blend the Spinach: In a blender, combine the fresh spinach, avocado, vegetable broth, minced garlic, and olive oil. Blend until smooth and creamy.
- Season: Add salt and black pepper to taste, adjusting according to your preference.
- Chill: Transfer the soup to a bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld and the soup to chill.
- Serve: Ladle into bowls and top with a swirl of yogurt or sour cream and fresh herbs for a garnish. Enjoy!
Thai Coconut Soup with Shrimp
This Thai Coconut Soup with shrimp is a delightful dish that perfectly balances sweetness and spice. The creamy coconut milk combined with fresh herbs and spices creates a refreshing flavor that makes each spoonful satisfying. Plus, it’s simple to whip up, making it a great option for a light summer meal.
Whether you’re hosting friends or enjoying a quiet dinner at home, this soup is sure to impress. The shrimp adds a nice protein boost while the fragrant lemongrass and lime juice keep it light and invigorating.
Ingredients
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 stalks lemongrass, chopped
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 1 pound shrimp, peeled and deveined
- 1 red bell pepper, sliced
- 2 tablespoons fish sauce
- Juice of 1 lime
- Fresh cilantro, for garnish
- Sliced chilies, for garnish (optional)
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
- Stir in minced garlic, ginger, and chopped lemongrass, cooking for another 2-3 minutes until fragrant.
- Pour in the chicken broth and bring to a boil. Reduce heat and simmer for about 10 minutes.
- Add the coconut milk, shrimp, and bell pepper. Cook until the shrimp turn pink, about 5 minutes.
- Stir in fish sauce and lime juice, adjusting seasoning as needed.
- Serve hot, garnished with fresh cilantro and sliced chilies if desired.
Creamy Avocado and Pea Soup
This creamy avocado and pea soup is a refreshing delight perfect for summer days. Its smooth texture combined with the fresh taste of avocado and sweet peas makes it a light yet satisfying dish. Plus, it’s super easy to whip up, making it a great choice for a quick lunch or a light dinner.
The vibrant green color is not just pleasing to the eye; it also packs a nutritional punch. Avocados provide healthy fats, while peas add fiber and protein, making this soup both healthy and delicious. Serve it chilled for a refreshing treat, garnished with a drizzle of olive oil or a dollop of yogurt.
Ingredients
- 2 ripe avocados, halved and pitted
- 2 cups frozen peas
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1/2 cup plain yogurt or sour cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh mint leaves for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, cooking until softened.
- Add the frozen peas and vegetable broth, bringing to a boil. Reduce heat and simmer for about 5-7 minutes.
- Remove from heat and let cool slightly. Then, scoop the avocado flesh into the pot.
- Using an immersion blender, puree the mixture until smooth. If you don’t have an immersion blender, carefully transfer to a regular blender in batches.
- Stir in the yogurt or sour cream, and season with salt and pepper to taste. Chill in the refrigerator for at least 30 minutes before serving.
- Garnish with fresh mint leaves and extra peas if desired. Enjoy your creamy, cool soup!
Roasted Red Pepper and Tomato Soup
This roasted red pepper and tomato soup is a delightful summer dish that’s both refreshing and satisfying. The sweetness of roasted peppers combines perfectly with the acidity of ripe tomatoes, creating a delicious balance of flavors that is sure to please your palate.
With simple ingredients and straightforward steps, this soup is easy to prepare. It’s perfect for a light lunch or as a starter for dinner, and you can enjoy it warm or chilled. Pair it with some crusty bread or a fresh salad for a complete meal!
Ingredients
- 4 large red bell peppers
- 6 ripe tomatoes, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Roast the Peppers: Preheat your oven to 400°F (200°C). Cut the red bell peppers in half, remove seeds, and place them on a baking sheet. Drizzle with olive oil and roast for about 25-30 minutes until skins are charred.
- Sauté the Vegetables: In a large pot, heat the remaining olive oil over medium heat. Add the diced onion and garlic, cooking until softened and fragrant, about 5 minutes.
- Add Tomatoes: Stir in the chopped tomatoes and dried basil. Cook for about 10 minutes, allowing the tomatoes to break down and release their juices.
- Blend the Soup: Once the peppers are done roasting, remove the skins and add them to the pot. Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for 10 minutes. Use an immersion blender to blend until smooth.
- Season and Serve: Adjust seasoning with salt and pepper as needed. Garnish with fresh basil leaves before serving. Enjoy warm or chilled!
Chilled Carrot and Ginger Soup
Chilled Carrot and Ginger Soup is a refreshing and vibrant dish that’s perfect for hot summer days. This soup combines the natural sweetness of carrots with the zing of fresh ginger, creating a light yet satisfying meal. It’s incredibly simple to prepare, making it a go-to recipe for those looking to whip up something quick and delicious.
The soup is not only colorful but also packed with nutrients, making it a healthy choice for lunch or dinner. Served cold, it’s a delightful blend of flavors that can be garnished with herbs or a splash of citrus for added brightness. Enjoy this cool treat as an appetizer or light main course!
Ingredients
- 6 large carrots, peeled and chopped
- 1 tablespoon fresh ginger, minced
- 1 medium onion, chopped
- 2 cups vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon lemon juice
- Fresh herbs for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Add the carrots and ginger, stirring well. Cook for about 5 minutes to soften the vegetables.
- Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for about 20 minutes until the carrots are tender.
- Remove from heat and allow to cool slightly. Blend the soup until smooth, then stir in lemon juice.
- Chill in the refrigerator for at least an hour before serving. Garnish with fresh herbs if desired.
Chilled Tomato Basil Soup
Chilled tomato basil soup is a refreshing treat perfect for hot summer days. This vibrant soup is packed with the rich flavors of ripe tomatoes and fragrant basil, making it both light and satisfying. With just a few simple ingredients, you can whip it up in no time, making it a fantastic option for a quick lunch or a light dinner.
The combination of sweet tomatoes and fresh basil creates a delightful balance that’s sure to please your taste buds. This soup can be enjoyed on its own or paired with crusty bread for a complete meal. Plus, it’s a great way to use up those summer tomatoes!
Ingredients
- 4 cups ripe tomatoes, chopped
- 1 cup vegetable broth
- 1/2 cup fresh basil leaves
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar (optional)
Instructions
- In a pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until the onion is translucent.
- Add the chopped tomatoes and vegetable broth. Simmer for about 15 minutes, allowing flavors to meld.
- Remove from heat and let cool slightly. Add fresh basil leaves and blend the mixture until smooth.
- Season with salt, pepper, and balsamic vinegar if desired. Chill in the refrigerator for at least 2 hours before serving.
- Serve cold, garnished with extra basil leaves.
Refreshing Peach and Basil Soup
Peach and basil soup is a delightful and light summer dish that perfectly blends sweet and savory flavors. This refreshing recipe is simple to prepare, making it ideal for warm days when you want something cool and satisfying. The combination of juicy peaches and aromatic basil creates a vibrant soup that’s both unique and delicious.
This soup can be served chilled or at room temperature, allowing the flavors to shine through. It pairs well with crusty bread or can be enjoyed on its own as a light lunch or appetizer. Plus, it’s a great way to use fresh summer peaches!
Ingredients
- 4 ripe peaches, peeled and diced
- 1 cup vegetable broth
- 1/4 cup fresh basil leaves, chopped
- 1 tablespoon olive oil
- 1 tablespoon honey (optional)
- Salt and pepper to taste
- Juice of 1 lime
Instructions
- In a saucepan, heat olive oil over medium heat. Add the diced peaches and cook for about 5 minutes until softened.
- Pour in the vegetable broth and bring to a simmer. Cook for an additional 10 minutes, allowing the flavors to meld.
- Remove from heat and let cool slightly. Blend the mixture until smooth using an immersion blender or a regular blender.
- Stir in the lime juice, honey (if using), and chopped basil. Season with salt and pepper to taste.
- Chill in the refrigerator for at least an hour before serving. Garnish with additional basil leaves if desired.
Final Thoughts
Soup in summer might be unexpected, but once you try these fresh, flavorful recipes, it just might become your warm-weather go-to. Each of these 15 summer soup recipes captures the carefree, colorful spirit of the season—cool, light, and endlessly satisfying. Dive in and discover your new summer staple.
