29+ Flavorful Summer Vegetable Soup Recipes to Keep You Cool

When the sun is high and the temperature soars, there’s no better way to enjoy fresh summer produce than with a bowl of vibrant, cooling vegetable soup.

But don’t think of soup as just a winter dish—summer soups can be just as light, refreshing, and full of flavor!

Whether you’re looking for a chilled gazpacho to beat the heat, a creamy zucchini soup, or a hearty minestrone packed with seasonal veggies, there’s something for every taste and occasion.

In this collection, we’ve rounded up over 29+ summer vegetable soup recipes that are perfect for the warm weather.

These soups are packed with fresh ingredients and offer a variety of textures, from smooth and creamy to chunky and hearty.

29+ Flavorful Summer Vegetable Soup Recipes to Keep You Cool

Summer is the perfect time to embrace fresh vegetables and experiment with new flavors in your kitchen.

These 29+ summer vegetable soup recipes offer something for everyone—whether you’re in the mood for something light and refreshing or a soup that’s filling enough to serve as a main dish.

From cooling cucumber soups to vibrant vegetable minestrones, each recipe is designed to showcase the best that summer’s bounty has to offer.

So grab your favorite summer produce, fire up the blender or stove, and enjoy these satisfying and healthy soups all season long.

Garden Fresh Summer Minestrone

Nothing celebrates summer’s bounty quite like a big pot of garden-fresh minestrone. This Italian-inspired soup is light yet hearty, brimming with zucchini, green beans, tomatoes, and fresh herbs.

Unlike its winter counterpart, this version skips the heavier pasta and beans for a more refreshing, broth-forward finish. It’s perfect for using up your farmer’s market haul or your own garden veggies.

Ingredients:

• 2 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 cup green beans, trimmed and chopped
• 2 large tomatoes, diced (or 1 can diced tomatoes)
• 4 cups vegetable broth
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp dried oregano
• ½ tsp dried thyme
• 1 handful fresh basil, chopped
• Parmesan cheese (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook until softened, about 5-6 minutes.
2. Stir in zucchini, squash, and green beans. Cook for 3 more minutes.
3. Add tomatoes, broth, salt, pepper, oregano, and thyme. Bring to a simmer.
4. Reduce heat and simmer uncovered for 15-20 minutes, until vegetables are tender.
5. Stir in fresh basil just before serving.
6. Serve hot, with a sprinkle of Parmesan if desired.

This soup brings the sunny flavors of summer straight to your bowl. It’s light yet satisfying, making it ideal for a lunch or dinner that won’t weigh you down.

Plus, it tastes even better the next day, making it great for meal prep or make-ahead gatherings.

Chilled Cucumber and Avocado Soup

Cool and creamy, this chilled cucumber and avocado soup is your ticket to surviving hot summer days. It’s hydrating, refreshing, and loaded with healthy fats and fiber.

With no cooking involved, it’s also incredibly quick to prepare, making it a go-to on days when you can’t bear to turn on the stove.

Ingredients:

• 2 large cucumbers, peeled and chopped
• 1 ripe avocado, peeled and pitted
• 1 garlic clove
• 1 cup plain Greek yogurt
• 2 tbsp fresh lime juice
• 1 tbsp chopped fresh dill or mint
• 1 cup cold water (adjust for desired consistency)
• Salt and pepper to taste
• Olive oil and diced cucumber (for garnish)

Instructions:

1. In a blender, combine cucumbers, avocado, garlic, yogurt, lime juice, dill (or mint), and cold water.
2. Blend until smooth and creamy. Add more water if a thinner consistency is desired.
3. Season with salt and pepper to taste.
4. Chill in the refrigerator for at least 1 hour.
5. Serve cold, garnished with a drizzle of olive oil and a few diced cucumber pieces.

This vibrant green soup is a healthful, elegant addition to any summer menu. It’s perfect as a starter for a garden party or as a light lunch on its own.

Creamy from the avocado and tangy from the yogurt and lime, each spoonful cools and delights with minimal effort.

Sweet Corn and Tomato Soup with Basil

This sweet corn and tomato soup is a summer classic with a bright, garden-fresh twist.

Juicy tomatoes and crisp summer corn are the stars here, blending beautifully with a touch of onion, garlic, and aromatic basil. Slightly sweet and lightly acidic, this soup captures peak summer flavor in every bite.

Ingredients:

• 1 tbsp butter or olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 4 ears fresh corn, kernels removed (or 3 cups frozen corn)
• 4 ripe tomatoes, chopped
• 1½ cups vegetable broth
• Salt and pepper to taste
• ½ tsp smoked paprika (optional)
• ¼ cup fresh basil, chopped
• Splash of cream or coconut milk (optional, for richness)

Instructions:

1. In a large pot, heat butter or oil over medium heat. Add onion and garlic; sauté until fragrant, about 5 minutes.
2. Stir in corn and tomatoes. Cook for another 5-6 minutes.
3. Pour in vegetable broth and season with salt, pepper, and paprika if using.
4. Simmer for 10-15 minutes until vegetables are soft.
5. Blend half the soup for a creamy texture, or leave it chunky if preferred.
6. Stir in fresh basil and a splash of cream or coconut milk before serving.

This sweet and savory soup highlights the best of midsummer produce.

The corn adds a natural sweetness while the tomatoes offer a fresh tang, balanced beautifully by the herbaceous finish of basil. Serve it warm or room temperature, with crusty bread or a green salad on the side for the ultimate summer meal.

Roasted Red Pepper and Tomato Soup

A perfect way to enjoy the flavors of summer, this roasted red pepper and tomato soup is smoky, sweet, and comforting.

Roasting the peppers and tomatoes intensifies their natural flavors, adding a depth that transforms the soup into something extraordinary. It’s a light yet satisfying dish, ideal for summer nights when you crave something hearty but not too heavy.

Ingredients:

• 4 large ripe tomatoes, halved
• 2 red bell peppers, halved and seeded
• 1 onion, quartered
• 4 cloves garlic, unpeeled
• 2 tbsp olive oil
• 4 cups vegetable broth
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp balsamic vinegar
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Arrange tomatoes, bell peppers, onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper.
2. Roast for 25-30 minutes, until vegetables are tender and slightly charred.
3. Let the vegetables cool slightly, then peel the garlic and remove the skin from the peppers.
4. In a blender or food processor, combine the roasted vegetables, smoked paprika, and balsamic vinegar. Add vegetable broth and blend until smooth.
5. Pour the soup into a pot and heat over medium heat until warm. Adjust seasoning if necessary.
6. Serve garnished with fresh basil leaves.

The smoky, caramelized flavor of the roasted peppers pairs wonderfully with the sweet, juicy tomatoes, creating a soup that’s rich in flavor but light in texture.

This soup is perfect for a light dinner or paired with a grilled cheese sandwich for an elevated take on a classic comfort food.

Chilled Summer Gazpacho

Gazpacho is the ultimate summer soup, especially when served chilled. This Spanish classic is refreshing and packed with fresh vegetables, making it an ideal choice for a hot day.

The combination of tomatoes, cucumbers, and peppers in a tangy, garlicky base creates a crisp and flavorful experience. It’s a no-cook soup that comes together quickly and can be enjoyed straight from the fridge.

Ingredients:

• 4 large tomatoes, peeled and chopped
• 1 cucumber, peeled and chopped
• 1 red bell pepper, chopped
• 1 small red onion, chopped
• 1 garlic clove, minced
• 2 tbsp red wine vinegar
• 3 tbsp olive oil
• 1 cup tomato juice
• 1 tsp ground cumin
• Salt and pepper to taste
• Fresh parsley or cilantro, for garnish

Instructions:

1. In a blender, combine tomatoes, cucumber, red pepper, onion, and garlic. Add red wine vinegar, olive oil, tomato juice, and cumin.
2. Blend until smooth. If the soup is too thick, add a little more tomato juice or cold water to reach your desired consistency.
3. Season with salt and pepper to taste.
4. Refrigerate for at least 2 hours before serving to let the flavors meld.
5. Serve chilled, garnished with fresh parsley or cilantro.

This vibrant soup is as easy to make as it is refreshing.

The cooling effect of the cucumber and the tang from the vinegar balance the richness of the tomatoes, creating a soup that’s light, healthy, and perfect for those sweltering summer days. Serve it with crusty bread for an authentic Spanish meal experience.

Spicy Summer Squash and Corn Soup

Zucchini and yellow squash are summer staples, and when combined with sweet corn, they create a bright, flavorful soup that’s both spicy and satisfying.

The addition of fresh chili peppers gives this dish a bold kick, while the natural sweetness of the corn balances the heat. It’s a fun and flavorful way to enjoy those summer veggies.

Ingredients:

• 2 medium zucchinis, diced
• 2 medium yellow squash, diced
• 3 cups fresh corn kernels (from about 4 ears of corn)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1-2 fresh chilies (jalapeño or serrano), chopped
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp lime juice
• Fresh cilantro for garnish

Instructions:

1. Heat a large pot over medium heat and add a drizzle of olive oil. Add onion, garlic, and chilies, sautéing until fragrant and softened, about 5 minutes.
2. Add the zucchini and yellow squash, and cook for another 5 minutes, stirring occasionally.
3. Stir in the corn, cumin, smoked paprika, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, until the vegetables are tender.
4. Using an immersion blender or transferring the soup to a blender in batches, puree the soup until smooth.
5. Stir in lime juice and season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

The combination of spicy chilies and sweet corn creates a fantastic contrast in this soup, and the creamy texture is perfectly balanced by the brightness of lime.

This soup makes for a hearty meal on its own or pairs wonderfully with a simple green salad or a piece of grilled fish for a more filling dinner.

Hearty Summer Vegetable and Bean Soup

This summer vegetable and bean soup is a wholesome dish that combines the bright flavors of seasonal veggies with protein-packed beans, making it both nourishing and refreshing.

The combination of zucchini, tomatoes, and green beans offers a balance of lightness and heartiness, while the beans provide a satisfying, filling base.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 zucchinis, chopped
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 2 large tomatoes, chopped
• 1 cup fresh corn kernels (or frozen corn)
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 tsp dried oregano
• Salt and pepper to taste
• ½ tsp red pepper flakes (optional for heat)
• Fresh parsley or basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the zucchini, green beans, and tomatoes to the pot. Stir and cook for another 5 minutes.
3. Add the corn, cannellini beans, vegetable broth, oregano, and red pepper flakes (if using).
4. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until the vegetables are tender.
5. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh parsley or basil.

This soup is perfect for summer lunches or a light dinner. It’s full of fresh, vibrant vegetables and offers a lovely balance of flavors.

The beans provide just the right amount of substance, making this a satisfying yet light meal.

Sweet Potato and Kale Summer Soup

This sweet potato and kale soup is comforting yet light, offering the sweetness of roasted sweet potatoes and the earthy depth of kale.

It’s a vibrant, nutrient-packed soup that is full of antioxidants, making it a great way to boost your health while enjoying the flavors of summer. The addition of coconut milk creates a creamy, velvety texture.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 3 cups kale, chopped
• 1 tsp ground ginger
• ½ tsp ground cinnamon
• Salt and pepper to taste
• 1 tbsp fresh lemon juice
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes in olive oil and spread them out on a baking sheet. Roast for 25-30 minutes, until tender and caramelized.
2. In a large pot, heat olive oil over medium heat. Add onion and garlic, sautéing until softened, about 5 minutes.
3. Add the roasted sweet potatoes, vegetable broth, coconut milk, ginger, and cinnamon to the pot. Bring to a simmer.
4. Cook for 10 minutes, allowing the flavors to meld.
5. Add the chopped kale and cook for another 5 minutes, until the kale is wilted.
6. Stir in lemon juice, and season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

This soup is creamy and rich without being too heavy, with a perfect balance of savory and slightly sweet notes.

The sweet potato adds a natural sweetness, while the kale gives it a hearty, healthy touch. It’s perfect for a cozy summer evening.

Chilled Tomato Basil Soup

Tomato basil soup is a classic, and when served chilled, it becomes the ultimate summer refresher.

This version is silky smooth, with ripe summer tomatoes and fresh basil that create a flavor-packed soup that you’ll want to keep coming back to. Perfect for a light lunch or a refreshing start to a summer meal.

Ingredients:

• 6 ripe tomatoes, chopped
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 cup tomato juice
• 1 tbsp olive oil
• 1 tsp sugar (optional, depending on tomato sweetness)
• 1 tsp balsamic vinegar
• ½ cup fresh basil leaves, chopped
• Salt and pepper to taste
• ½ cup chilled water or ice cubes (to cool it down faster)
• Fresh basil leaves for garnish

Instructions:

1. In a large bowl, combine the chopped tomatoes, onion, garlic, and tomato juice.
2. Blend the mixture in a blender or food processor until smooth.
3. Pour the soup into a large bowl, add sugar and balsamic vinegar, and stir to combine.
4. Chill in the refrigerator for at least 1 hour, or serve immediately over ice cubes if in a rush.
5. Season with salt and pepper to taste before serving.
6. Serve cold, garnished with fresh basil leaves.

This chilled soup is light and tangy with the fresh essence of summer tomatoes.

The sweetness from the sugar (optional) and the tang from balsamic vinegar create a depth of flavor, while the basil adds a refreshing herbal note. It’s an incredibly simple yet delicious summer starter or snack.

Cabbage and Carrot Soup with Lemon

This cabbage and carrot soup is a light and tangy dish that’s perfect for summer. The slight sweetness of the carrots complements the earthiness of the cabbage, while a splash of lemon brightens the flavors.

The soup is simple, quick, and full of nutrients, making it ideal for those warm days when you want something satisfying but light.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups carrots, peeled and sliced
• 4 cups cabbage, shredded
• 4 cups vegetable broth
• 1 tbsp lemon juice
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Stir in the carrots and cabbage, cooking for another 5 minutes to allow the vegetables to soften slightly.
3. Add vegetable broth, thyme, salt, and pepper. Bring the soup to a boil, then reduce the heat to a simmer.
4. Cook for 15-20 minutes, until the vegetables are tender.
5. Stir in the lemon juice, and adjust seasoning to taste.
6. Serve the soup hot, garnished with fresh parsley.

This cabbage and carrot soup is an easy-to-make, healthy option for a light summer meal.

The freshness of lemon and the savory flavor from the thyme create a balanced, satisfying dish that pairs wonderfully with a slice of whole-grain bread.

Summer Corn and Bell Pepper Soup

A hearty and colorful summer soup, this sweet corn and bell pepper soup is vibrant and packed with fresh vegetables.

The natural sweetness of the corn combines beautifully with the slightly smoky bell peppers, creating a well-rounded flavor profile. It’s a great soup to serve during a summer dinner party or enjoy as a light lunch.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 red bell peppers, chopped
• 1 cup fresh corn kernels (or frozen corn)
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 1 tsp cumin
• Salt and pepper to taste
• 1 tbsp lime juice
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Add the chopped red bell peppers and cook for another 5 minutes until they soften slightly.
3. Stir in the corn, vegetable broth, smoked paprika, cumin, salt, and pepper. Bring the soup to a boil.
4. Lower the heat and let it simmer for 15 minutes, allowing the flavors to meld.
5. Stir in lime juice and adjust seasoning if needed.
6. Serve the soup warm, garnished with fresh cilantro.

This soup is a wonderful way to enjoy the sweetness of corn and the smoky flavor of bell peppers.

It’s light, flavorful, and perfect for summer dining. Pair it with a simple green salad or enjoy it on its own as a refreshing meal.

Pea and Mint Soup

This bright and refreshing pea and mint soup is perfect for hot summer days.

It combines the natural sweetness of peas with the cool, crisp flavor of fresh mint, creating a smooth, velvety soup that’s perfect as a starter or light lunch. It’s an incredibly refreshing dish that embodies the essence of summer.

Ingredients:

• 2 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 4 cups fresh or frozen peas
• 4 cups vegetable broth
• ½ cup fresh mint leaves, chopped
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh mint for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the peas and vegetable broth, bringing the soup to a boil.
3. Lower the heat and simmer for 10 minutes, allowing the peas to become tender.
4. Add the fresh mint leaves and blend the soup using an immersion blender or by transferring it to a blender in batches.
5. Stir in lemon juice, and season with salt and pepper to taste.
6. Serve the soup warm or chilled, garnished with fresh mint leaves.

The combination of sweet peas and aromatic mint gives this soup a fresh, light flavor that’s perfect for a summer appetizer or light meal.

Whether served warm or cold, it’s a delightful dish that refreshes and satisfies.

Carrot and Ginger Summer Soup

This carrot and ginger soup is light, zesty, and packed with flavor.

The sweetness of the carrots is perfectly balanced by the spicy warmth of ginger, creating a vibrant and refreshing dish. It’s the ideal soup for summer, offering both comfort and a little kick.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, chopped
• 3 large carrots, peeled and chopped
• 1-inch piece of fresh ginger, peeled and minced
• 4 cups vegetable broth
• 1 tsp ground cumin
• ½ tsp ground coriander
• Salt and pepper to taste
• 1 tbsp fresh lemon juice
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Stir in the chopped carrots and cook for another 5 minutes.
3. Add the ginger, cumin, and coriander, cooking for 1 minute to release the spices’ flavors.
4. Pour in the vegetable broth, bring to a boil, and then reduce the heat to simmer. Let it cook for about 20 minutes until the carrots are tender.
5. Use an immersion blender or regular blender to puree the soup until smooth.
6. Stir in the lemon juice, and season with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh cilantro.

This soup is both refreshing and warm with its bright flavors from ginger and a touch of citrus.

It’s perfect for a light, healthy meal and will surely refresh you on a summer day.

Spinach and Sweet Corn Soup

This simple yet delicious spinach and sweet corn soup is a celebration of fresh greens and the natural sweetness of summer corn.

The soup is light, healthy, and offers a great balance of textures. It’s perfect for a summer lunch or as a side dish for any summer gathering.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 4 cups fresh spinach, chopped
• 1 cup fresh corn kernels (or frozen corn)
• 4 cups vegetable broth
• 1 medium potato, peeled and diced
• Salt and pepper to taste
• 1 tsp dried thyme
• 1 tbsp fresh lemon juice

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté for about 5 minutes, until softened.
2. Add the chopped spinach and corn to the pot and cook for another 3 minutes.
3. Add the vegetable broth and diced potato, bring the mixture to a boil, and then reduce to a simmer.
4. Cook for 15-20 minutes, until the potatoes are tender.
5. Use an immersion blender to blend the soup until smooth. If you prefer a chunky texture, blend only part of the soup.
6. Stir in lemon juice and season with salt, pepper, and thyme to taste.
7. Serve hot or chilled, garnished with a squeeze of lemon or a sprinkle of fresh herbs.

This soup is light, earthy, and slightly sweet, with the spinach and corn bringing vibrant colors and flavors to the dish.

It’s an excellent option for a healthy, quick summer meal.

Zucchini and Basil Soup

This zucchini and basil soup is a smooth and creamy dish that perfectly captures the flavors of summer.

Zucchini, with its mild taste and tender texture, pairs beautifully with fragrant basil, making for a refreshing and light meal. It’s great as a starter or as a main dish served with some crusty bread.

Ingredients:

• 2 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 medium zucchinis, sliced
• 4 cups vegetable broth
• ½ cup fresh basil leaves, chopped
• 1 tsp dried oregano
• Salt and pepper to taste
• ¼ cup Greek yogurt (optional, for creaminess)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the zucchini slices and cook for another 5 minutes until slightly tender.
3. Pour in the vegetable broth and bring to a simmer. Let it cook for 10-15 minutes, until the zucchini is completely soft.
4. Remove the pot from heat and blend the soup until smooth using an immersion blender or regular blender.
5. Stir in the fresh basil, oregano, and season with salt and pepper.
6. For extra creaminess, add Greek yogurt and blend again.
7. Serve hot or chilled, garnished with a few basil leaves.

This zucchini and basil soup is aromatic and creamy, with the fresh basil adding a wonderful herby note.

It’s a simple yet delicious way to enjoy summer vegetables, making it perfect for a quick, healthy meal.

Chilled Avocado and Cucumber Soup

This avocado and cucumber soup is a creamy, refreshing, and cool option perfect for hot summer days. With its smooth texture and subtle flavor, this soup is ideal for a light appetizer or a healthy lunch.

The cooling cucumber pairs wonderfully with the rich avocado, and the touch of lime adds a zingy twist.

Ingredients:

• 1 ripe avocado, peeled and pitted
• 1 large cucumber, peeled and chopped
• 1 cup plain Greek yogurt
• 1 cup vegetable broth
• 2 tbsp fresh lime juice
• 1 garlic clove, minced
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a blender, combine the avocado, cucumber, Greek yogurt, vegetable broth, lime juice, and garlic.
2. Blend until smooth and creamy.
3. Season with salt and pepper to taste.
4. Chill the soup in the refrigerator for at least 1 hour before serving.
5. Serve chilled, garnished with fresh cilantro and a lime wedge.

This soup is wonderfully light and creamy with a hint of tang from the lime, making it incredibly refreshing.

It’s a great way to enjoy avocado in a savory dish and makes for a delicious, cool meal during the summer.

Roasted Butternut Squash and Leek Soup

A comforting yet light summer soup, this roasted butternut squash and leek soup offers a velvety texture with a hint of sweetness from the squash.

Roasting the butternut squash intensifies its natural flavors, while leeks add a gentle, savory depth. It’s a hearty soup that isn’t too heavy, making it perfect for a summer evening.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tbsp olive oil
• 2 leeks, cleaned and chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp ground ginger
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes in olive oil, salt, and pepper, then roast on a baking sheet for 25-30 minutes until tender and lightly browned.
2. In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped leeks and garlic, and sauté for 5-7 minutes, until softened.
3. Add the roasted butternut squash and vegetable broth to the pot. Stir in ground ginger, and season with salt and pepper.
4. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes.
5. Use an immersion blender to puree the soup until smooth, or blend in batches.
6. Serve hot, garnished with fresh thyme.

The roasted butternut squash gives this soup a natural sweetness, while the leeks bring an aromatic depth.

It’s a comforting, creamy soup that’s light enough for a summer dinner but rich enough to feel satisfying.

Chilled Carrot, Apple, and Parsnip Soup

A sweet and savory chilled soup, this carrot, apple, and parsnip combo offers a delightful balance of flavors.

The carrots and parsnips add a mild earthiness, while the apple introduces a touch of sweetness and tang, making this soup incredibly refreshing for summer. It’s great as a light starter or an afternoon snack.

Ingredients:

• 3 large carrots, peeled and chopped
• 2 medium parsnips, peeled and chopped
• 1 apple, peeled and chopped
• 1 small onion, chopped
• 2 tbsp olive oil
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp cinnamon
• Salt and pepper to taste
• 1 tbsp apple cider vinegar
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes, until softened.
2. Add the carrots, parsnips, and apple to the pot and cook for an additional 5 minutes, stirring occasionally.
3. Pour in the vegetable broth, cumin, cinnamon, and season with salt and pepper. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, until the vegetables are tender.
4. Use an immersion blender to puree the soup until smooth.
5. Stir in apple cider vinegar and adjust seasoning as needed.
6. Let the soup cool and refrigerate for at least 1 hour before serving.
7. Serve chilled, garnished with fresh parsley.

This soup is a beautiful balance of sweet and savory, with the carrot and parsnip giving it a depth of flavor while the apple adds a refreshing twist.

The cinnamon and cumin spice it up just enough, making it an incredibly unique and cooling dish for a warm summer day.

Summer Vegetable Minestrone Soup

A colorful and hearty minestrone, this summer vegetable version is packed with seasonal veggies like zucchini, beans, and tomatoes, all simmered in a flavorful broth.

The fresh ingredients make it a light yet satisfying soup, perfect for a warm summer evening.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 zucchini, chopped
• 2 carrots, chopped
• 1 cup green beans, chopped
• 2 tomatoes, chopped
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• ½ cup small pasta (optional)
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for about 5 minutes until softened.
2. Stir in the zucchini, carrots, green beans, and tomatoes. Cook for another 5 minutes.
3. Add the cannellini beans, vegetable broth, basil, oregano, salt, and pepper to the pot. Bring to a boil.
4. Reduce heat to a simmer and cook for 15-20 minutes, or until the vegetables are tender.
5. If adding pasta, stir it in during the last 10 minutes of cooking, until tender.
6. Serve the soup hot, garnished with fresh parsley.

This vegetable minestrone soup is vibrant, filling, and full of fresh, summer flavors.

It’s a perfect way to showcase a variety of seasonal veggies and enjoy a light yet satisfying meal.

Sweet Corn and Tomato Gazpacho

A chilled, no-cook soup perfect for hot summer days, this gazpacho combines sweet corn and ripe tomatoes for a refreshing, flavor-packed dish.

The soup is pureed to a smooth texture, and the addition of cucumber and bell pepper adds a slight crunch, making it a perfect summer appetizer or light lunch.

Ingredients:

• 2 cups fresh corn kernels (or frozen corn)
• 4 ripe tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1 red bell pepper, chopped
• 1 small onion, chopped
• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tbsp fresh lime juice
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. In a blender or food processor, combine the corn, tomatoes, cucumber, bell pepper, onion, olive oil, red wine vinegar, and lime juice.
2. Blend until smooth, adjusting the consistency by adding water if desired.
3. Season with salt and pepper to taste.
4. Chill the soup in the refrigerator for at least 2 hours before serving.
5. Serve chilled, garnished with fresh basil.

This chilled gazpacho is a refreshing, no-cook summer soup with natural sweetness from the corn and tomatoes.

It’s an ideal dish for staying cool on hot days and offers a vibrant taste of summer.

Roasted Tomato and Red Pepper Soup

This roasted tomato and red pepper soup combines the rich, smoky flavor of roasted vegetables with the freshness of summer herbs.

The roasted tomatoes and peppers provide a depth of flavor, and a touch of cream makes the soup wonderfully smooth and velvety.

Ingredients:

• 4 large tomatoes, halved
• 2 red bell peppers, halved and seeded
• 1 tbsp olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tbsp balsamic vinegar
• 1/2 cup heavy cream (optional)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the tomatoes and red peppers on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes until tender and slightly charred.
2. In a large pot, heat a little olive oil over medium heat. Add the onion and garlic and sauté for 5 minutes until softened.
3. Add the roasted tomatoes and peppers to the pot, scraping off any caramelized bits from the baking sheet.
4. Pour in the vegetable broth, thyme, and balsamic vinegar. Bring to a boil, then simmer for 10 minutes.
5. Use an immersion blender to puree the soup until smooth. If desired, stir in the heavy cream for added richness.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh basil.

This roasted tomato and red pepper soup is rich in flavor and perfect for a cozy summer evening.

The roasting process adds a wonderful depth to the tomatoes and peppers, while the cream gives it a silky finish.

Spicy Roasted Sweet Potato and Red Pepper Soup

This spicy roasted sweet potato and red pepper soup is a flavorful, hearty dish with a smoky and slightly spicy kick.

The roasted sweet potatoes and red peppers give the soup a deep, rich flavor, while the heat from the chili flakes adds a warm, comforting spice. It’s perfect for a summer evening when you want something both comforting and refreshing.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 2 red bell peppers, halved and seeded
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 tsp smoked paprika
• ½ tsp chili flakes (optional)
• Salt and pepper to taste
• 1 tbsp lime juice
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes and red bell pepper halves with olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes, or until the vegetables are tender and lightly browned.
2. In a large pot, heat a little olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
3. Add the roasted sweet potatoes and red peppers to the pot along with the vegetable broth, smoked paprika, and chili flakes.
4. Bring to a boil, then lower the heat and simmer for 10 minutes.
5. Use an immersion blender or regular blender to puree the soup until smooth.
6. Stir in the lime juice and season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

This roasted sweet potato and red pepper soup has a beautiful balance of sweetness, smokiness, and spice.

It’s warming and comforting but light enough to enjoy on a summer evening.

Pea, Asparagus, and Mint Soup

A refreshing, vibrant soup that combines the sweet flavors of fresh peas and asparagus with the cool, aromatic notes of mint.

This soup is perfect for a light and nutritious meal, either served hot or chilled for a cool, satisfying dish on a hot day.

Ingredients:

• 2 tbsp olive oil
• 1 small onion, chopped
• 1 garlic clove, minced
• 2 cups fresh peas (or frozen)
• 1 bunch asparagus, trimmed and chopped
• 4 cups vegetable broth
• ½ cup fresh mint leaves
• 1 tbsp fresh lemon juice
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 5 minutes until softened.
2. Add the peas and asparagus to the pot and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the mixture to a boil. Lower the heat and simmer for about 10 minutes, until the vegetables are tender.
4. Stir in the fresh mint leaves and lemon juice.
5. Use an immersion blender or regular blender to puree the soup until smooth.
6. Season with salt and pepper to taste.
7. Serve hot or chilled, garnished with additional mint leaves.

This pea, asparagus, and mint soup is refreshing and light, with a perfect blend of springtime flavors.

It’s ideal for a light lunch or as a side dish for a summer meal.

Cucumber, Dill, and Yogurt Soup

This cool cucumber and dill soup is a light, creamy, and tangy dish perfect for hot summer days.

The combination of cucumber, dill, and yogurt provides a refreshing and creamy texture, making it an ideal soup to serve chilled for a cool, satisfying meal.

Ingredients:

• 2 large cucumbers, peeled and chopped
• 1 cup plain Greek yogurt
• 1 tbsp olive oil
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh lemon juice
• 1 garlic clove, minced
• 1 tsp white wine vinegar
• Salt and pepper to taste
• Fresh dill for garnish

Instructions:

1. In a blender, combine the chopped cucumbers, Greek yogurt, olive oil, fresh dill, lemon juice, garlic, and white wine vinegar.
2. Blend until smooth and creamy.
3. Season with salt and pepper to taste.
4. Chill the soup in the refrigerator for at least 1 hour before serving.
5. Serve chilled, garnished with fresh dill and a lemon wedge.

This cucumber, dill, and yogurt soup is wonderfully cooling and creamy, with a tangy twist from the lemon and yogurt.

It’s perfect for those hot summer days when you need something light but refreshing.