13 Refreshing Summer Soup Recipes to Beat the Heat

When the heat of summer rolls in, there’s nothing quite like a bowl of refreshing soup to keep you cool and satisfied. These summer soup recipes are light, flavorful, and perfect for using up those fresh seasonal vegetables. Get ready to whip up some chilled delights that will make your warm days feel even more enjoyable!

Chilled Watermelon Gazpacho

Chilled Watermelon Gazpacho is a refreshing summer soup that perfectly balances sweet and savory flavors. It’s light, vibrant, and incredibly easy to whip up, making it a delightful dish for hot days.

With fresh ingredients and a hint of spice, this gazpacho is not only visually appealing but also packed with hydration. Serve it as a starter at your summer gatherings or enjoy it as a light lunch!

Ingredients

• 4 cups ripe watermelon, diced
• 1 cup cucumber, peeled and diced
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, chopped
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh mint or cilantro for garnish

Instructions

1. Blend the Ingredients: In a blender, combine the diced watermelon, cucumber, red bell pepper, red onion, lime juice, and olive oil. Blend until smooth.
2. Season: Taste the mixture and add salt and pepper as needed. Blend again briefly to mix.
3. Chill: Transfer the gazpacho to a bowl, cover, and refrigerate for at least 1 hour to allow the flavors to meld and to chill.
4. Serve: Before serving, stir the gazpacho and garnish with fresh mint or cilantro. Enjoy it chilled!

Sweet Corn And Crab Chowder

Sweet Corn and Crab Chowder is a delightful summer dish that brings the flavors of the season into a comforting bowl. The combination of fresh corn and tender crab meat creates a rich, creamy texture that’s both satisfying and refreshing. This chowder is simple to prepare, making it an excellent choice for those warm evenings when you want something light yet filling.

The sweetness of the corn blends beautifully with the savory notes of the crab, enhanced by a hint of herbs. This chowder is perfect for a casual dinner or a special gathering, and it pairs wonderfully with crusty bread. Get ready to enjoy a bowl of sunshine!

Ingredients

• 4 cups fresh corn kernels (or frozen)
• 2 cups crab meat, cooked and shredded
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 tablespoons butter
• 1 teaspoon thyme
• Salt and pepper, to taste
• Chopped parsley, for garnish

Instructions

1. In a large pot, melt the butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
2. Add the corn kernels and broth to the pot. Bring the mixture to a simmer and let cook for about 10 minutes, allowing the flavors to meld.
3. Stir in the heavy cream, thyme, and crab meat. Season with salt and pepper. Continue to cook for another 5 minutes, ensuring everything is heated through.
4. Serve hot, garnished with chopped parsley.

Iced Cucumber-Avocado Soup With Mint

This refreshing iced cucumber-avocado soup is a delightful way to beat the heat during the summer months. With its cool, creamy texture and a burst of fresh mint, it offers both flavor and nourishment in a light dish that’s easy to prepare.

The combination of cucumber and avocado creates a smooth, velvety base, while the mint adds a refreshing twist that brightens every spoonful. This recipe is not only simple to make, but it also requires minimal cooking, making it perfect for warm days when you want to spend more time outdoors.

Ingredients

• 2 large cucumbers, peeled and chopped
• 1 ripe avocado, pitted and peeled
• 1 cup vegetable broth
• 1/2 cup plain yogurt
• 1/4 cup fresh mint leaves, plus extra for garnish
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions

1. Blend the Ingredients: In a blender, combine the chopped cucumbers, avocado, vegetable broth, yogurt, mint leaves, and lime juice. Blend until smooth and creamy.
2. Season: Taste the mixture and season with salt and pepper as desired. Blend again to mix the seasonings.
3. Chill: Transfer the soup to a bowl or an airtight container and refrigerate for at least 1 hour to chill.
4. Serve: Ladle the chilled soup into bowls, garnish with a dollop of yogurt and a few mint leaves, and enjoy!

Tomato Basil Bisque With Garden Herbs

This Tomato Basil Bisque is a delightful summer soup that captures the essence of garden-fresh flavors. Rich and creamy, it offers a perfect balance of sweet tomatoes and aromatic basil, making it a refreshing choice for warm days. Plus, it’s simple to prepare, which is a bonus for busy cooks seeking a quick meal that feels special.

The soup is smooth and velvety, thanks to the blending process, while the fresh herbs add layers of flavor that elevate each spoonful. Serve it warm with a drizzle of cream and a sprig of basil for a lovely presentation. It’s a comforting dish that embodies the joy of summer’s bounty.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups ripe tomatoes, chopped (or canned tomatoes)
• 2 cups vegetable broth
• 1 cup heavy cream
• 1 cup fresh basil leaves, roughly chopped
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and cook for another minute, being careful not to burn it.
3. Add the chopped tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
4. Remove from heat and blend the soup until smooth. You can use an immersion blender or transfer to a regular blender in batches.
5. Return the soup to low heat, stir in the heavy cream and chopped basil, and season with salt and pepper. Simmer for an additional 5 minutes.
6. Serve hot, garnished with a drizzle of cream and a few fresh herbs if desired.

Chilled Strawberry Soup With Basil

Chilled strawberry soup is a refreshing and light dish that perfectly captures the essence of summer. Bursting with natural sweetness from ripe strawberries, this soup is finished with a hint of basil, creating a delightful contrast that elevates its flavors. It’s easy to make and requires minimal effort, making it a fantastic choice for warm days or casual gatherings.

Enjoy this soup as a starter or a light dessert; its vibrant color and unique flavor will impress your guests. Just blend a few simple ingredients, chill, and serve. It’s a delightful way to cool down while enjoying the season’s best produce.

Ingredients

• 4 cups fresh strawberries, hulled and sliced
• 1 cup apple juice or white grape juice
• 1 tablespoon honey (optional, depending on sweetness)
• 1 tablespoon lemon juice
• 1/4 cup fresh basil leaves, plus extra for garnish
• 1 cup Greek yogurt or coconut cream for creaminess (optional)

Instructions

1. Blend the Strawberries: In a blender, combine the sliced strawberries, apple juice, honey, lemon juice, and basil leaves. Blend until smooth.
2. Adjust the Consistency: If desired, add Greek yogurt or coconut cream to the blender to create a creamier texture. Blend again until fully incorporated.
3. Chill: Transfer the soup to a bowl or pitcher and refrigerate for at least 2 hours to let the flavors meld and the soup to chill.
4. Serve: Once chilled, pour the soup into bowls and garnish with additional basil leaves and strawberry slices. Enjoy!

Roasted Summer Squash Soup With Thyme

Roasted Summer Squash Soup is a delightful dish that captures the essence of summer in every spoonful. Its creamy texture and vibrant flavors create a comforting yet refreshing experience, perfect for warm days. The natural sweetness of the summer squash pairs beautifully with the earthy notes of thyme, making this soup a tasty addition to your summer meal rotation.

Best of all, it’s quite simple to prepare! With just a few fresh ingredients and minimal cooking time, you’ll have a delicious soup ready to enjoy. It’s great as an appetizer or a light main course, and it’s even better when served chilled!

Ingredients

• 2 medium summer squash, halved and seeds removed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
• Salt and pepper to taste
• 1/2 cup heavy cream (optional for creaminess)

Instructions

1. Preheat the oven to 400°F (200°C). Place the halved summer squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 25-30 minutes, until tender and slightly caramelized.
2. In a large pot, heat a tablespoon of olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
3. Add the roasted squash, vegetable broth, and thyme to the pot. Bring to a boil, then reduce the heat and let simmer for about 10 minutes.
4. Using an immersion blender, puree the soup until smooth. If you prefer a creamier texture, stir in the heavy cream and heat through.
5. Serve warm or chilled, garnished with a sprig of thyme or a drizzle of olive oil.

Heirloom Tomato Gazpacho With Grilled Shrimp

This heirloom tomato gazpacho topped with grilled shrimp is a light and refreshing dish that captures the essence of summer. The gazpacho is a chilled soup that blends ripe heirloom tomatoes with crunchy vegetables and zesty herbs, creating a burst of flavor in every bite. The grilled shrimp adds a delightful smokiness, making this dish both vibrant and satisfying.

Simple to make, gazpacho is perfect for hot days when you want something cool and nourishing. Just blend everything together, grill the shrimp, and enjoy. It’s a lovely way to celebrate the season’s bounty.

Ingredients

• 4 cups ripe heirloom tomatoes, chopped
• 1 cucumber, peeled and diced
• 1 bell pepper, diced
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper to taste
• 1 pound shrimp, peeled and deveined
• 1 teaspoon smoked paprika
• Fresh cilantro for garnish

Instructions

1. Prepare the Gazpacho: In a blender, combine the heirloom tomatoes, cucumber, bell pepper, red onion, garlic, basil, olive oil, red wine vinegar, salt, and pepper. Blend until smooth. Adjust seasoning as needed.
2. Chill the Soup: Transfer the gazpacho to a bowl and refrigerate for at least an hour to allow the flavors to meld.
3. Grill the Shrimp: Preheat your grill. Toss the shrimp with smoked paprika, salt, and pepper. Grill the shrimp for about 2-3 minutes per side until cooked through.
4. Serve: Ladle the chilled gazpacho into bowls, top with grilled shrimp, and garnish with fresh cilantro. Enjoy your refreshing summer dish!

White Peach And Champagne Soup

White Peach and Champagne Soup is a delightful and refreshing dish that perfectly captures the essence of summer. This chilled soup is light, fruity, and has a subtle effervescence from the champagne, making it an elegant choice for warm weather gatherings. It’s simple to prepare, taking only a few minutes to blend together fresh ingredients, and can be served as a starter or a light dessert.

The sweetness of ripe white peaches combined with the bubbly champagne creates a unique flavor profile that is both invigorating and satisfying. This soup pairs well with fresh herbs for garnish and can even be topped with small chunks of peach for added texture. Enjoy this lovely dish at picnics, brunches, or garden parties!

Ingredients

• 4 ripe white peaches, peeled and diced
• 1 cup champagne or sparkling wine
• 1/2 cup plain yogurt
• 2 tablespoons honey (optional)
• 1 tablespoon lemon juice
• Fresh mint leaves for garnish

Instructions

1. Blend the Peaches: In a blender, combine the diced peaches, champagne, yogurt, honey, and lemon juice. Blend until smooth.
2. Chill the Soup: Pour the mixture into a bowl and cover. Refrigerate for at least 1 hour to chill thoroughly.
3. Serve: Once chilled, stir the soup and pour into serving bowls. Garnish with fresh mint leaves and additional diced peaches, if desired.

Green Tomato And Tomatillo Soup

This Green Tomato and Tomatillo Soup is a refreshing dish perfect for summer. With a bright, tangy flavor from the tomatillos and a touch of sweetness from the green tomatoes, it strikes a balance that’s both satisfying and invigorating. It’s also a simple recipe, making it ideal for a quick lunch or a light dinner.

The soup can be enjoyed warm or chilled, making it versatile for different preferences. Topped with a swirl of cream or a sprinkle of fresh herbs, it’s a delightful way to showcase seasonal produce

Ingredients

• 2 cups green tomatoes, chopped
• 1 cup tomatillos, husked and chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 cup heavy cream (optional)
• Fresh cilantro for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent.
2. Add minced garlic, chopped green tomatoes, and tomatillos. Cook for about 5 minutes until softened.
3. Pour in the vegetable broth and stir in cumin, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 20 minutes.
4. Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half the soup.
5. Stir in heavy cream if desired, and heat through. Serve warm, garnished with fresh cilantro.

Chilled Cherry Soup With Cinnamon Crème Fraîche

If you’re looking for a refreshing dish to enjoy during the warm summer months, chilled cherry soup is a delightful option. This unique soup is both sweet and slightly tart, offering a burst of flavor with every spoonful. It’s light yet satisfying, making it a delightful starter or even a dessert.

Making this chilled cherry soup is quite simple and can be prepared in just a few steps. With a blend of fresh cherries, a hint of cinnamon, and a dollop of crème fraîche, it’s a treat that will impress your guests and leave everyone wanting more!

Ingredients

• 4 cups fresh or frozen pitted cherries
• 1/2 cup sugar
• 2 cups water
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1 cup crème fraîche
• Additional cinnamon for garnish

Instructions

1. In a saucepan, combine cherries, sugar, and water. Bring to a boil over medium heat, then reduce to a simmer for about 10 minutes until the cherries soften.
2. Remove from heat and let the mixture cool slightly. Blend until smooth using an immersion blender or in a regular blender.
3. Stir in lemon juice and cinnamon, then chill the soup in the refrigerator for at least 2 hours.
4. To serve, ladle the chilled soup into bowls and add a generous dollop of crème fraîche on top. Sprinkle with additional cinnamon for a lovely finish.

Summer Minestrone With Fresh Shell Beans

Summer Minestrone is a delightful blend of fresh vegetables and tender shell beans, creating a light yet satisfying dish that’s perfect for warm days. The vibrant colors and flavors make each spoonful refreshing, and it’s a breeze to whip up, even for novice cooks.

This minestrone is not only a feast for the eyes but also packed with nutrition. The combination of seasonal vegetables enhances the taste, while the shell beans provide a hearty texture. It’s a wonderful way to enjoy summer produce and can be served warm or chilled for versatility.

Ingredients

• 1 cup fresh shell beans (such as lima or cannellini)
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 4 cups vegetable broth
• 1 can diced tomatoes (14 oz)
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh herbs (like basil or parsley) for garnish

Instructions

1. Prepare the Beans: If using fresh shell beans, cook them in boiling water for about 5-7 minutes until tender, then drain.
2. Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 3-4 minutes. Stir in the carrot, zucchini, and bell peppers, cooking for another 5 minutes.
3. Add Liquid: Pour in the vegetable broth and diced tomatoes, followed by the oregano. Bring to a simmer.
4. Add Beans: Stir in the cooked shell beans and season with salt and pepper. Let it simmer for about 15-20 minutes, allowing the flavors to meld.
5. Serve: Ladle the minestrone into bowls and garnish with fresh herbs before serving. Enjoy warm or let it cool for a refreshing chilled soup!

Cantaloupe And Ginger Soup With Prosciutto Crisp

This Cantaloupe and Ginger Soup is a delightful blend of sweet and spicy flavors, making it an ideal choice for summer dining. The smooth texture of the cantaloupe is perfectly complemented by the zing of fresh ginger, creating a refreshing dish that’s both light and satisfying.

Plus, it’s incredibly simple to make! Just blend the ingredients, chill, and you’re ready to enjoy a bowl of this luscious soup topped with prosciutto crisp, which adds a savory crunch that balances the sweetness perfectly.

Ingredients

• 2 ripe cantaloupes, peeled and chopped
• 1 tablespoon fresh ginger, grated
• 1 cup vegetable broth
• 1 tablespoon lime juice
• Salt and pepper to taste
• 4 ounces prosciutto
• Fresh mint leaves, for garnish

Instructions

1. Blend: In a blender, combine the chopped cantaloupes, grated ginger, vegetable broth, lime juice, and a pinch of salt and pepper. Blend until smooth.
2. Chill: Transfer the soup to a bowl and refrigerate for at least 1 hour to let the flavors meld.
3. Crisp the Prosciutto: While the soup is chilling, preheat your oven to 400°F (200°C). Place the prosciutto slices on a baking sheet lined with parchment paper and bake for about 10-12 minutes until crispy. Let cool.
4. Serve: Once the soup is chilled, pour it into bowls and top with crumbled prosciutto and fresh mint leaves for garnish. Enjoy!

Chilled Blueberry Soup With Lemon Cream

This chilled blueberry soup is a refreshing treat perfect for warm summer days. It’s light, fruity, and has a delightful tang from the lemon cream that adds a creamy touch to the vibrant soup. Plus, it’s incredibly easy to make, making it a great option for those spontaneous summer gatherings.

Combining fresh blueberries with a hint of citrus creates a unique flavor that is both sweet and slightly tart. You’ll love how quickly this recipe comes together—just blend, chill, and serve! It’s a fun twist on traditional soups and makes for a colorful addition to any summer table.

Ingredients

• 4 cups fresh blueberries
• 1 cup apple juice
• 2 tablespoons honey (or to taste)
• 1 tablespoon lemon juice
• 1 cup plain yogurt
• 1/4 cup heavy cream
• Zest of 1 lemon
• Fresh mint leaves for garnish

Instructions

1. Blend the Blueberries: In a blender, combine the fresh blueberries, apple juice, honey, and lemon juice. Blend until smooth.
2. Chill: Pour the soup into a bowl and refrigerate for at least 1 hour to allow the flavors to meld and the soup to chill.
3. Prepare the Lemon Cream: In a separate bowl, mix the yogurt, heavy cream, and lemon zest until smooth and creamy.
4. Serve: Divide the chilled blueberry soup into bowls, swirl in the lemon cream, and garnish with fresh mint leaves.