As we welcome summer and the warmer weather, it’s important to remember that soup is a versatile and delightful dish that can be enjoyed year-round. There are plenty of delicious soup options still available, even as the temperature rises. I’ve compiled a diverse list of delectable soups that are ideally suited for the summer season. With a variety of options, you’ll always have an inspiring selection of soups to prepare and enjoy.
Raspberry Gazpacho
Here’s another vegan soup perfect for spring and summer! Frozen raspberries add sweetness and tartness that complement the other ingredients—there’s no need to buy them fresh. This variation of gazpacho almost has the consistency of a smoothie!
You need: 400 g raspberries, 1 cucumber, 1 red pepper, 2 tbsp olive oil, 1 tbsp vinegar, mint.
- Blend all ingredients.
- Season.
- Chill 2 hours.
Chicken Stellini Soup
Looking for an Italian soup with ingredients that are easy to find? Don’t spend forever wandering around your grocery store! Instead, make this chicken pastina soup. Use a high-quality chicken stock or whip up your own homemade broth as the base for this delicious dish.
You need: 1.5 litres chicken stock, 150 g stellini pasta, 200 g chicken, 2 carrots, parsley.
- Simmer carrots in stock 8 min.
- Add pasta and chicken.
- Cook 8 min and add parsley.
Courgette and Avocado Pear Soup
Avocado soup is rich, creamy, and healthy. Perfect for lunchtime, this vegan recipe can be part of a healthy meal plan, even though avocados are high in fat. Since avocados are comprised of healthy fats, they’ll help you feel fuller for longer, helping you go longer without snacking between meals.
You need: 3 courgettes, 1 avocado, 1 onion, 500 ml stock, 1 tbsp olive oil, lemon.
- Cook onion and courgettes in oil.
- Add stock, simmer 10 min.
- Blend with avocado and lemon.
Easy Ramen Noodle Soup
Indulge in a comforting bowl of homemade ramen with this easy-to-follow recipe. In just 25 minutes, you can create a delicious meal packed with flavors and nutrients. Perfect for a quick lunch or a cozy dinner for two
Get the Recipe: Easy Ramen Noodle Soup
Ginger Carrot Sweet Potato Soup
This sweet and spicy soup can be paired with charred pineapple skewers to elevate your creation. You can use fresh or ground ginger, but if you use ground ginger, you’ll want to use more than what the recipe calls for. It stores well in the fridge for 4-5 days, making it perfect for meal prepping!
You need: 3 carrots, 2 sweet potatoes, 1 onion, 2 tbsp ginger, 1 litre stock, 1 tbsp oil.
- Fry onion and ginger.
- Add vegetables and stock, simmer 25 min.
- Blend smooth.
Escarole Soup
You may notice that some soup recipes call for equipment you might not have in your home, either rendering the dish unmakeable or requiring you to buy what you need. All you’ll need to prepare this vegan soup is a stock pot or Dutch oven. How convenient is that?!
You need: 1 escarole, 1 onion, 2 garlic cloves, 1 litre stock, 400 g white beans, parmesan rind.
- Fry onion and garlic.
- Add stock, beans and rind 15 min.
- Stir in chopped escarole 5 min.
Soto Ayam
Soto Ayam is an Indonesian chicken noodle soup. It makes a great appetizer; you can find most of the ingredients at any food store. If you’re not serving it as the main course, you don’t need to pair it with anything - soto ayam is a complete starter dish all on its own.
You need: 4 chicken thighs, 1.5 litres water, 3 lemongrass stalks, 3 tbsp turmeric paste, 200 g glass noodles, boiled eggs.
- Simmer chicken with lemongrass and turmeric 30 min.
- Shred chicken.
- Serve with noodles and egg.
Gnocchi Pesto Soup
The dietitian behind this recipe describes it as comforting yet light. It works well as a springtime dinner on weekdays when you don’t want to cook something fancy but still crave a quality meal.
You need: 400 g gnocchi, 1 litre stock, 3 tbsp pesto, 100 g spinach, 100 g cherry tomatoes, parmesan.
- Simmer stock with tomatoes.
- Add gnocchi 3 min.
- Stir in pesto, spinach and parmesan.
Curry Coconut Chickpea Stew
This colorful curry calls for coconut milk, making it easier to digest for those who are lactose intolerant. For the best flavor, use full-fat coconut milk. Besides the ingredients for the broth, everything else is optional, so if you don’t like an ingredient, don’t use it!
You need: 1 onion, 2 garlic cloves, 2 tbsp curry paste, 400 ml coconut milk, 400 g chickpeas, 400 g tomatoes, spinach.
- Fry onion, garlic and paste.
- Add coconut milk, tomatoes and chickpeas, simmer 15 min.
- Stir in spinach.
Broccoli Pea Leek Soup
Make this broccoli and pea soup if you’re looking for a light, fresh, and veggie-filled treat. With just three main ingredients, it’s more affordable than other dishes. To thicken the soup, you could add cream or flour and water.
You need: 2 leeks, 300 g broccoli, 200 g peas, 1 potato, 1 litre stock, 1 tbsp butter.
- Cook leeks in butter.
- Add potato, broccoli and stock for 15 min, then peas.
- Blend.
Chilled Strawberry Soup
As the weather gets warmer, you’ll probably start craving colder food. Soup is usually served warm or hot, but this one is served chilled, making it perfect for the upcoming seasons. Prepare it as an appetizer, snack, or dessert, depending on your craving. This soup is comparable to a strawberry gazpacho, but in many ways, it’s unique.
You need: 400 g strawberries, 200 g yoghurt, 2 tbsp honey, 1 tbsp lemon juice, mint.
- Blend all ingredients.
- Chill 1 hour.
- Serve with mint.
Key West Crab and Lobster Bisque
It’s time to bring out the slow cooker! Prepare this dish by using premade lobster outside of its shell or cooking it on its own. Save the shell for the broth since it gives the soup a more robust seafood flavor. Remember to discard the shell after cooking so you don’t accidentally eat it.
You need: 200 g crab meat, 200 g lobster, 1 onion, 2 tbsp butter, 500 ml stock, 250 ml cream, 2 tbsp sherry.
- Fry onion in butter.
- Add stock and simmer 10 min, blend.
- Add cream, shellfish and sherry for 5 min.
Potato and Spinach Sausage Soup
Based on Olive Garden’s Zuppa Tuscana soup, this plant-based version uses vegan Italian sausage, cashew cream, and vegetable broth instead of meaty ingredients. It’s cholesterol-free and low in saturated fats, making it an excellent choice for those on a healthy streak.
You need: 3 potatoes, 200 g spinach, 300 g sausage, 1 onion, 1 litre stock, 150 ml cream.
- Brown sliced sausage with onion.
- Add potatoes and stock 15 min.
- Stir in spinach and cream.
Vegan Cream of Broccoli Soup
Forget about the canned cream of broccoli you’re probably used to. This recipe uses fresh ingredients to take the classic to a whole new level. Even though it’s creamy, you can still make it vegan by replacing butter with a dairy-free alternative.
Authentic Greek Lemon Chicken Soup (Eggless Avgolemono)
Avgolemono is a Greek lemon chicken soup. It usually contains eggs, but this recipe leaves them out. The flavor is rich, authentic, and comforting, even without the eggs. You can even make it in your slow cooker if you’d prefer to make it that way. Simply throw the ingredients in and let it cook!
You need: 1.5 litres chicken stock, 150 g rice, 300 g cooked chicken, 2 lemons, dill, 2 carrots.
- Simmer stock, carrots and rice 15 min.
- Add chicken.
- Stir in lemon juice and dill.
Thai Pea Soup
This Thai pea soup relies solely on your blender—no need to cook! It can be served at any temperature you’d like, but the chef behind this recipe prefers it cold or at room temperature. It is quick and easy, taking just ten minutes to make.
You need: 400 g peas, 1 onion, 1 tbsp green curry paste, 400 ml coconut milk, 300 ml stock, coriander.
- Fry onion and paste.
- Add peas, coconut milk and stock for 10 min.
- Blend and top with coriander.
Asparagus Soup
This recipe isn’t just vegan - it’s also paleo and gluten-free, so long as your coconut milk’s only ingredients are water and coconut. Asparagus is an excellent addition to any springtime meal, and so are the rest of the contents of this soup.
You need: 500 g asparagus, 1 onion, 1 potato, 1 litre stock, 2 tbsp butter, 100 ml cream.
- Fry onion in butter.
- Add chopped asparagus, potato and stock 15 min.
- Blend and stir in cream.
Soto Betawi
Soto Betawi is a beef soup from the Jakarta region of Indonesia. Herbs and spices add fragrance to this dish, and milk makes it a bit creamy. If you’re watching your dairy intake, you can opt for coconut milk instead of regular milk—it won’t make this soup any less tasty.
You need: 500 g beef, 1 litre water, 400 ml coconut milk, 3 tbsp spice paste, potatoes, tomatoes, fried shallots.
- Simmer beef with paste in water 1 hour.
- Add coconut milk and potatoes 15 min.
- Top with tomatoes and shallots.
Canh Chua
Also known as Canh Cua, this sweet and sour Vietnamese soup is made from scratch without being overly complicated. You can add in your choice of protein - usually fish or chicken. If you’re trying to cook a vegetarian soup, you can swap out that ingredient for tofu.
You need: 300 g fish or shrimp, 1 litre stock, 2 tomatoes, 100 g pineapple, 2 tbsp tamarind, herbs, bean sprouts.
- Simmer stock with tamarind and pineapple.
- Add tomatoes and fish 5 min.
- Finish with herbs and sprouts.
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Read: 11 Tomato Recipes to Celebrate Summer in Style
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