28+ Flavorful Summer Vegetable Soup Recipes to Enjoy All Season Long

Summer is the time for fresh, vibrant vegetables, and what better way to enjoy them than in a warm, comforting bowl of soup?

While summer might not always be the first season that comes to mind for soup, a well-made vegetable soup can be the perfect way to celebrate the season’s harvest.

Whether you’re looking for light and refreshing chilled soups or hearty, satisfying warm bowls to enjoy on cooler evenings, we’ve gathered over 28 summer vegetable soup recipes that are as healthy as they are delicious.

These soups use the best of summer’s bounty, from juicy tomatoes and fresh corn to zesty peppers and aromatic herbs, allowing you to enjoy seasonal produce in a whole new way.

From simple one-pot dishes to more creative combinations, these recipes are perfect for easy weeknight meals, light lunches, or even as a starter to a summer gathering.

Whether you’re a seasoned cook or a beginner in the kitchen, you’ll find something here to suit your tastes.

These soups are versatile, customizable, and easy to make, so you can enjoy the flavors of summer any time.

28+ Flavorful Summer Vegetable Soup Recipes to Enjoy All Season Long

As the temperatures rise, there’s no better way to embrace the season than by indulging in a bowl of summer vegetable soup.

These 28+ recipes offer endless possibilities to enjoy fresh, in-season vegetables in a light yet satisfying way.

Whether you prefer your soup served hot or cold, chunky or smooth, each recipe brings out the best of summer’s flavors, providing you with a nourishing and delicious dish to enjoy with family and friends.

So, next time you find yourself with a bounty of fresh summer produce, turn to one of these recipes for a comforting meal that perfectly captures the essence of the season.

Summer Vegetable Medley Soup

This vibrant Summer Vegetable Medley Soup combines a variety of seasonal vegetables like zucchini, tomatoes, and bell peppers in a savory broth. It’s a light yet filling soup that’s perfect for the warmer months, offering a refreshing and nutritious option for lunch or dinner. The natural sweetness of the vegetables, paired with aromatic herbs, creates a well-balanced and wholesome dish that can be enjoyed by the whole family.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 large zucchini, chopped
• 1 bell pepper, chopped
• 2 medium tomatoes, diced
• 1 carrot, peeled and diced
• 1 cup corn kernels (fresh or frozen)
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves, for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 3-4 minutes until the onion becomes translucent.
2. Add the zucchini, bell pepper, and carrot to the pot. Cook for an additional 5 minutes, stirring occasionally, until the vegetables begin to soften.
3. Stir in the diced tomatoes, corn, vegetable broth, basil, and oregano. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until all the vegetables are tender.
4. Season the soup with salt and pepper to taste. Adjust the seasoning as needed.
5. Serve hot, garnished with fresh basil leaves for an added touch of flavor.

This Summer Vegetable Medley Soup is a wonderful way to enjoy the season’s bounty. The combination of fresh vegetables and aromatic herbs creates a comforting yet light meal that’s packed with vitamins and fiber. Whether served as a starter or a main dish, it offers a satisfying and healthy option for any summer meal. You can even customize the soup by adding your favorite seasonal vegetables or protein for an extra twist.

Chilled Cucumber and Tomato Soup

This chilled cucumber and tomato soup is the ultimate summer refresher. With its cool and tangy base, it’s the perfect soup to enjoy on a hot day. The bright flavors of cucumbers and tomatoes blend seamlessly, making it a light yet satisfying choice for those looking for a quick and easy summer dish. The soup is garnished with fresh herbs and a hint of lemon, adding a zesty and aromatic touch.

Ingredients:

• 2 large cucumbers, peeled and chopped
• 3 ripe tomatoes, chopped
• 1/2 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint leaves, chopped
• 1 tablespoon lemon juice
• 2 cups cold water
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions:

1. In a blender, combine the cucumbers, tomatoes, red onion, parsley, mint, lemon juice, and cold water. Blend until smooth and creamy. If you prefer a chunkier texture, pulse the ingredients a few times instead of blending until fully smooth.
2. Season the soup with salt and black pepper, adjusting the seasoning to taste.
3. Chill the soup in the refrigerator for at least 1 hour before serving.
4. Drizzle olive oil over the chilled soup just before serving, and garnish with additional mint or parsley for a fresh, aromatic finish.

This Chilled Cucumber and Tomato Soup is the perfect summer soup, offering a refreshing and light meal option when the temperatures rise. The cucumber and tomato combination is not only hydrating but also full of flavor, while the fresh herbs bring brightness and a cooling effect. Ideal for serving as a starter or a light lunch, this soup is sure to become a favorite during the summer months. Pair it with a simple salad or crusty bread for a complete, satisfying meal.

Summer Corn and Potato Chowder

This hearty Summer Corn and Potato Chowder brings together sweet summer corn and creamy potatoes in a rich, velvety broth. Perfect for cooler summer evenings, this chowder has a comforting, rustic feel with the sweetness of corn and the creaminess of potatoes. It’s a satisfying and filling option, made lighter by using fresh, seasonal ingredients and a touch of thyme for added fragrance.

Ingredients:

• 4 cups fresh corn kernels (or 3 cups frozen)
• 2 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1 cup whole milk
• 2 tablespoons butter
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• 1 tablespoon chopped green onions, for garnish

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, cooking for about 4 minutes until fragrant and soft.
2. Add the diced potatoes, corn, vegetable broth, and thyme to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
3. Stir in the milk and continue cooking for another 5 minutes. Season with salt and pepper to taste.
4. Use an immersion blender to blend the chowder slightly, creating a creamy texture while leaving some chunks of corn and potatoes for texture. If you prefer a smoother chowder, you can blend the entire soup.
5. Serve the chowder hot, garnished with chopped green onions for an extra touch of flavor.

This Summer Corn and Potato Chowder is a perfect balance of comfort and lightness, showcasing the sweetness of fresh corn and the richness of potatoes. The creamy texture makes it a satisfying dish, while the seasonal ingredients keep it light enough for summer dining. This chowder pairs well with a simple salad or warm bread for a complete meal. Whether enjoyed as a cozy dinner or a special weekend treat, it’s a great way to make the most of summer’s produce while still satisfying your taste buds.

Roasted Tomato and Bell Pepper Soup

this Roasted Tomato and Bell Pepper Soup combines the sweetness of roasted tomatoes and bell peppers with the savory depth of garlic and onions, creating a rich and flavorful soup perfect for summer. The roasting process intensifies the natural flavors of the vegetables, giving the soup a warm, smoky finish. Paired with fresh basil, this soup is an ideal choice for a light yet satisfying meal.

Ingredients:

• 6 large ripe tomatoes, quartered
• 2 red bell peppers, seeded and quartered
• 1 medium onion, quartered
• 4 cloves garlic, unpeeled
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup fresh basil leaves, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Arrange the tomatoes, bell peppers, onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 25-30 minutes, or until the vegetables are soft and lightly caramelized.
2. Remove the vegetables from the oven and allow them to cool slightly. Peel the skins off the garlic cloves.
3. Transfer the roasted vegetables into a blender and add the vegetable broth and oregano. Blend until smooth.
4. Pour the soup into a pot and heat over medium heat for 5-10 minutes, allowing the flavors to meld together. Adjust seasoning with salt and pepper to taste.
5. Serve the soup hot, garnished with fresh basil for a burst of color and flavor.

Conclusion: This Roasted Tomato and Bell Pepper Soup is a fantastic summer dish, with the roasting process enhancing the natural sweetness and depth of the vegetables. The smoky flavor and velvety texture make it a comforting choice that’s not too heavy for the warmer months. The soup is perfect served on its own or paired with a fresh salad and crusty bread for a simple yet delightful meal.

Summer Squash and Chickpea Soup

This Summer Squash and Chickpea Soup is a hearty yet refreshing option, combining the mild flavor of yellow squash with the protein-packed goodness of chickpeas. The addition of fresh herbs and a touch of lemon gives the soup a zesty, bright flavor, while the chickpeas add texture and substance. It’s a wholesome, plant-based soup that’s perfect for enjoying during the summer months.

Ingredients:

• 2 medium yellow squash, sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 2 tablespoons fresh cilantro, chopped (for garnish)

Instructions:

1. In a large pot, heat a little olive oil over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the sliced yellow squash, chickpeas, cumin, turmeric, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the squash is tender.
3. Stir in the lemon juice, and season with salt and pepper to taste.
4. Use an immersion blender to blend the soup until smooth, or leave it chunky if you prefer some texture. If blending fully, return the soup to the pot and heat through.
5. Serve hot, garnished with fresh cilantro for a burst of color and fresh flavor.

This Summer Squash and Chickpea Soup is a nourishing and vibrant dish that highlights the flavors of the season’s produce. The combination of mild squash and hearty chickpeas makes it filling yet light, and the fresh herbs and lemon add an uplifting zest. It’s an excellent vegetarian option for a summer lunch or dinner, and can easily be adapted by adding other vegetables or spices to suit your preferences.

Sweet Corn and Basil Soup

this Sweet Corn and Basil Soup celebrates the natural sweetness of fresh summer corn, paired with aromatic basil for a fragrant, light, and slightly creamy soup. It’s the perfect dish to showcase peak-season corn, offering a satisfying meal that feels indulgent without being too heavy. This soup can be enjoyed hot or chilled, making it versatile for any summer occasion.

Ingredients:

• 4 cups fresh corn kernels (about 4 ears of corn)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup coconut milk or cream (optional for a creamy texture)
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 4-5 minutes until softened and fragrant.
2. Add the corn kernels and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, or until the corn is tender and the flavors meld together.
3. If you prefer a creamy soup, stir in the coconut milk or cream at this point. For a lighter version, skip this step.
4. Use an immersion blender to blend the soup to your desired consistency. You can blend it completely smooth, or leave some corn kernels intact for texture.
5. Season the soup with salt and pepper to taste, and stir in the fresh basil just before serving.
6. Serve hot or chilled, garnished with more fresh basil for an extra burst of flavor.

The Sweet Corn and Basil Soup is a delightful summer dish that highlights the natural sweetness of corn and the fresh, aromatic notes of basil. The creamy texture, enhanced by the optional coconut milk, offers a smooth and satisfying experience while still feeling light. Whether served hot for a cozy evening or chilled for a refreshing meal, this soup is perfect for showcasing the best of summer’s produce. Pair it with a simple green salad or some crusty bread for a complete, delicious meal.

Fresh Tomato and Basil Soup

This Fresh Tomato and Basil Soup is a classic summer favorite that brings together the best of ripe, juicy tomatoes and aromatic basil. It’s a light yet flavorful soup that’s perfect for a warm day. The natural sweetness of the tomatoes shines through in this simple yet comforting dish, while the basil adds a refreshing herbal note. Whether served hot or chilled, this soup captures the essence of summer in every spoonful.

Ingredients:

• 8 ripe tomatoes, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon sugar (optional, to enhance sweetness)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh basil leaves, chopped (plus more for garnish)
• 1 tablespoon balsamic vinegar (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
2. Add the chopped tomatoes to the pot and cook for 5-7 minutes, allowing the tomatoes to release their juices and break down.
3. Stir in the vegetable broth, sugar (if using), salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, allowing the flavors to meld together.
4. Using an immersion blender, blend the soup until smooth and creamy. If you prefer a chunkier texture, blend partially or leave it as is.
5. Stir in fresh basil and balsamic vinegar (if using), then adjust the seasoning with salt and pepper to taste.
6. Serve hot, garnished with extra basil leaves for a fragrant touch.

This Fresh Tomato and Basil Soup is the perfect way to enjoy ripe, summer tomatoes in their peak season. The simplicity of the ingredients allows the natural sweetness of the tomatoes to shine, while the basil adds an aromatic depth. Whether you enjoy it hot on a cool evening or chilled on a hot day, this soup is a comforting and refreshing way to savor the flavors of summer. Serve it with a crusty loaf of bread for a full meal or as a light starter.

Summer Vegetable and Quinoa Soup

This Summer Vegetable and Quinoa Soup is a hearty, nourishing, and gluten-free soup that combines fresh seasonal vegetables with protein-packed quinoa. The quinoa adds a satisfying texture and a subtle nuttiness, while the vegetables, including zucchini, corn, and carrots, provide vibrant color and a fresh, healthy flavor. With the addition of vegetable broth and herbs, this soup is a wholesome and balanced meal that can be enjoyed on any warm summer day.

Ingredients:

• 1 cup quinoa, rinsed
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 zucchini, chopped
• 1 carrot, peeled and diced
• 1 cup corn kernels (fresh or frozen)
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. In a medium saucepan, cook the quinoa according to package instructions and set aside.
2. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
3. Add the zucchini, carrot, and corn to the pot, and cook for another 5-7 minutes, stirring occasionally.
4. Stir in the vegetable broth, thyme, cumin, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the vegetables are tender.
5. Stir in the cooked quinoa and heat through. Adjust the seasoning with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley for a burst of color and freshness.

This Summer Vegetable and Quinoa Soup is a fantastic way to enjoy the abundance of summer vegetables while also incorporating the nourishing benefits of quinoa. The soup is light yet filling, making it a perfect option for lunch or a light dinner. Packed with protein, fiber, and fresh produce, it’s a wholesome meal that keeps you energized throughout the day. Customize it by adding other vegetables like bell peppers or spinach for even more flavor and nutrition.

Grilled Eggplant and Tomato Soup

This Grilled Eggplant and Tomato Soup brings together the smoky flavor of grilled eggplant with the rich, tangy sweetness of ripe tomatoes. The grilling process enhances the natural flavors of the vegetables, creating a soup that is full of depth and complexity. This rustic soup is a delicious and hearty option for those looking to enjoy the flavors of summer in a satisfying way.

Ingredients:

• 2 medium eggplants, sliced
• 6 ripe tomatoes, halved
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Fresh parsley or basil, for garnish

Instructions:

1. Preheat your grill or grill pan to medium-high heat. Brush the eggplant slices and tomato halves with olive oil, then season with salt and pepper.
2. Grill the eggplant for 4-5 minutes per side until tender and slightly charred. Grill the tomatoes for about 3-4 minutes per side, until soft and slightly caramelized. Remove the vegetables from the grill and set aside.
3. In a large pot, heat the remaining olive oil over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
4. Chop the grilled eggplant and tomatoes into small pieces and add them to the pot. Stir in the smoked paprika, cumin, and vegetable broth. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes.
5. Use an immersion blender to blend the soup to your desired consistency, or leave it chunky if you prefer more texture.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley or basil.

The Grilled Eggplant and Tomato Soup is a smoky, savory dish that celebrates the rich flavors of summer vegetables. The grilling imparts a wonderful depth of flavor to the eggplant and tomatoes, making this soup a comforting yet complex option for any meal. It pairs well with a side of crusty bread or a simple salad, offering a filling yet healthy dish that’s perfect for a summer dinner. This soup is also great for meal prep, as it tastes even better the next day after the flavors have had time to meld together.

Summer Herb and Vegetable Soup

This Summer Herb and Vegetable Soup is an aromatic, fresh, and healthy dish that features an array of summer vegetables such as peas, green beans, and tomatoes. The soup is infused with fragrant herbs like basil, parsley, and thyme, which add depth and brightness to the dish. It’s a perfect way to enjoy the bounty of the season, offering a nourishing and light option that feels both satisfying and refreshing.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup green beans, chopped
• 1 cup peas (fresh or frozen)
• 2 medium tomatoes, chopped
• 1 zucchini, chopped
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the green beans, peas, tomatoes, and zucchini to the pot, and cook for 5-7 minutes, allowing the vegetables to soften and release their flavors.
3. Stir in the vegetable broth, thyme, and basil. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until all the vegetables are tender.
4. Season the soup with salt and pepper to taste.
5. Just before serving, stir in the fresh parsley and garnish with fresh basil leaves.
6. Serve hot, and enjoy the bright, herb-infused flavors of the season.

The Summer Herb and Vegetable Soup is a vibrant, wholesome dish that highlights the natural flavors of fresh summer produce. The combination of garden-fresh vegetables and aromatic herbs makes this soup both comforting and refreshing. It’s light enough for a warm day yet filling enough to enjoy as a main dish. Perfect as a quick weeknight meal or as part of a larger summer feast, this soup is a great way to savor the bounty of the season.

Spicy Summer Mango and Carrot Soup

This Spicy Summer Mango and Carrot Soup combines the sweetness of ripe mangoes with the earthy richness of carrots, creating a flavor-packed soup with a little kick. The ginger and chili add a spicy warmth, while the smooth texture from blended carrots and mango provides a satisfying base. Ideal for summer days, this soup is a creative twist on traditional summer soups, offering a balanced blend of sweet, spicy, and savory flavors.

Ingredients:

• 2 ripe mangoes, peeled and chopped
• 2 large carrots, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 small red chili, chopped (optional, for heat)
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, ginger, and chili (if using), sautéing for 3-4 minutes until fragrant and softened.
2. Add the carrots and vegetable broth to the pot, bring to a boil, then reduce the heat and simmer for 15-20 minutes until the carrots are tender.
3. Stir in the chopped mango and cumin, and cook for another 5 minutes.
4. Use an immersion blender to blend the soup until smooth and creamy. Add lime juice and season with salt and pepper to taste.
5. Serve hot or chilled, garnished with fresh cilantro for an added burst of flavor.

this Spicy Summer Mango and Carrot Soup offers a bold, vibrant twist on traditional summer soups. The sweetness of the mango is perfectly balanced by the earthy carrots, while the ginger and chili provide a gentle heat that makes this soup uniquely satisfying. Ideal for those who enjoy a bit of spice, it’s a refreshing and tropical soup that can be enjoyed hot or chilled. Serve it as a starter or light meal alongside a crisp salad or grilled chicken for a complete, flavorful experience.

Sweet Potato and Kale Summer Soup

This Sweet Potato and Kale Summer Soup is a wholesome, nourishing dish that’s both hearty and refreshing. The earthy sweetness of the sweet potatoes pairs perfectly with the slightly bitter kale, creating a balanced flavor profile. With the addition of fresh lemon juice and ginger, this soup has a zesty and uplifting note. It’s a nutrient-packed, satisfying meal that’s ideal for cooler summer evenings.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 bunch kale, stems removed and leaves chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth
• 1 teaspoon ground turmeric
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, and ginger, sautéing for 3-4 minutes until softened and fragrant.
2. Add the diced sweet potatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat and let it simmer for 15 minutes, or until the sweet potatoes are tender.
3. Stir in the chopped kale, turmeric, and lemon juice, and simmer for an additional 5-7 minutes until the kale has wilted and is tender.
4. Season with salt and pepper to taste.
5. Use an immersion blender to blend the soup until smooth and creamy, or leave it chunky for added texture.
6. Serve hot, garnished with a slice of lemon or a sprinkle of fresh herbs if desired.

The Sweet Potato and Kale Summer Soup is a deeply satisfying, nutrient-packed meal that is perfect for summer dinners. The combination of sweet potatoes and kale creates a filling yet light soup, while the turmeric and ginger add a warm, earthy depth. The zesty lemon juice gives it a refreshing lift, making it a well-rounded and healthy choice. This soup pairs beautifully with whole-grain bread or a light salad for a complete meal that’s both nourishing and delicious.

Chilled Cucumber and Avocado Soup

This Chilled Cucumber and Avocado Soup is a refreshing and creamy summer dish, perfect for hot days. The combination of cool cucumbers and creamy avocado creates a silky smooth texture, while fresh herbs like mint and dill add a burst of flavor. Served cold, this soup is incredibly light yet satisfying, making it an ideal starter or light meal on a summer afternoon.

Ingredients:

• 2 large cucumbers, peeled and chopped
• 1 ripe avocado, peeled and pitted
• 1/2 cup Greek yogurt
• 1 cup cold vegetable broth
• 1/4 cup fresh mint leaves
• 1/4 cup fresh dill, chopped
• 2 tablespoons lemon juice
• Salt and pepper to taste
• Olive oil for drizzling (optional)
• Fresh cucumber slices and dill for garnish

Instructions:

1. In a blender, combine the chopped cucumbers, avocado, Greek yogurt, vegetable broth, mint, dill, and lemon juice. Blend until smooth and creamy.
2. Season with salt and pepper to taste.
3. Transfer the soup to the refrigerator and chill for at least 1 hour before serving.
4. Serve cold, drizzled with olive oil (optional) and garnished with fresh cucumber slices and dill.

The Chilled Cucumber and Avocado Soup is a light, refreshing dish that’s perfect for summer. The creamy avocado blends seamlessly with the cool cucumber, while the fresh herbs and tangy lemon juice add vibrant flavors. This soup is a wonderful way to cool off and hydrate, making it a great choice for a healthy, refreshing meal during the summer months. Pair it with some crunchy pita chips or a light salad for a complete meal.

Summer Corn and Zucchini Soup

This Summer Corn and Zucchini Soup is a bright and flavorful dish that highlights the seasonal goodness of corn and zucchini. The sweet, juicy corn pairs beautifully with tender zucchini, creating a light and satisfying soup. A touch of garlic and fresh basil elevate the flavors, making it the perfect choice for a light lunch or dinner. This soup is easy to make and can be enjoyed hot or cold.

Ingredients:

• 2 cups fresh corn kernels (about 2 ears of corn)
• 2 medium zucchinis, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 teaspoon dried thyme
• 1 teaspoon fresh basil, chopped (plus more for garnish)
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened and fragrant.
2. Add the chopped zucchini and corn to the pot, and cook for 5-7 minutes, stirring occasionally.
3. Pour in the vegetable broth and add the thyme. Bring the soup to a boil, then reduce the heat and simmer for 10-15 minutes, until the vegetables are tender.
4. Stir in the fresh basil and season with salt and pepper to taste.
5. Blend the soup using an immersion blender until smooth and creamy, or leave it chunky for added texture.
6. Serve hot or chilled, garnished with fresh basil for a burst of flavor.

This Summer Corn and Zucchini Soup is a perfect way to enjoy the flavors of the season. The sweetness of the corn and the mildness of the zucchini create a balanced, refreshing soup that is light yet satisfying. It’s versatile, easy to prepare, and can be enjoyed hot or cold, making it a great addition to any summer meal. Serve it with a side of crusty bread for a wholesome and comforting dish.

Roasted Carrot and Tomato Soup

The Roasted Carrot and Tomato Soup brings together the natural sweetness of roasted carrots with the savory depth of ripe tomatoes. Roasting the vegetables enhances their flavors, giving the soup a rich, caramelized taste. The addition of garlic and thyme adds a comforting, herbaceous note, while the smooth texture makes this soup indulgent without being heavy. It’s a perfect dish for cozy summer evenings or to enjoy as a light meal with a side salad.

Ingredients:

• 4 large carrots, peeled and chopped
• 6 ripe tomatoes, quartered
• 1 medium onion, chopped
• 4 cloves garlic, unpeeled
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Olive oil for roasting

Instructions:

1. Preheat the oven to 400°F (200°C). Place the carrots, tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper.
2. Roast in the oven for 25-30 minutes, until the vegetables are tender and slightly caramelized.
3. Remove from the oven and allow the vegetables to cool slightly. Peel the garlic cloves.
4. Transfer the roasted vegetables into a blender and add the vegetable broth and thyme. Blend until smooth.
5. Pour the soup into a pot and heat over medium heat for 5-10 minutes, adjusting seasoning with salt and pepper to taste.
6. Serve hot, garnished with fresh herbs or a drizzle of olive oil if desired.

The Roasted Carrot and Tomato Soup is a comforting yet fresh summer dish, with the roasting process enhancing the flavors of the vegetables and adding a touch of sweetness. The smooth, velvety texture makes it perfect for sipping, and the earthy notes from the garlic and thyme give the soup a warm, satisfying finish. This soup can be enjoyed as a light meal on its own or paired with a fresh salad or crusty bread. It’s a perfect dish for any occasion, whether you’re hosting a summer dinner or enjoying a quiet evening at home.

Note: More recipes are coming soon