When the thermometer climbs past 85 degrees, nobody wants to stand over a simmering pot for an hour. Summer soup recipes solve that problem by leaning on what the season already hands you: ripe tomatoes, sweet corn, crisp cucumbers, and juicy melon that need little more than a blender or a quick simmer.
A good roster of summer soup recipes mixes chilled, no-cook options like gazpacho with lighter hot soups such as corn chowder, so you’ve got something for a sweltering afternoon and something for a cooler summer evening. Some recipes come together in ten minutes flat, others simmer briefly on the stove, but all of them lean on produce that’s at its peak right now.
Quick picks:
- Best no-cook starter: Classic Tomato Gazpacho, ready in minutes with ripe tomatoes
- Best creamy chilled option: Chilled Avocado-Lime Soup, rich without any dairy
- Best for a light dinner: Zucchini-Basil Soup, mild and vegetable-forward
- Best sweet surprise: Watermelon-Feta Gazpacho, balances fruit with briny cheese
1. Classic Tomato Gazpacho
Ripe summer tomatoes make this Spanish classic sing, and you won’t touch the stove at all. Blend tomatoes, cucumber, bell pepper, garlic, and good olive oil, then chill for at least two hours so the flavors meld.
Classic Tomato Gazpacho Serves 4 | Prep: 15 minutes | Chill: 2 hours
- 2 pounds ripe tomatoes, cored and chopped
- 1 cucumber, peeled and chopped
- 1 red bell pepper, chopped
- 2 garlic cloves
- 3 tablespoons olive oil
- 2 tablespoons sherry vinegar
- Salt to taste
Blend everything smooth, strain if desired, chill, and serve cold. Try pairing it with ideas from our best cherry tomato recipes when tomatoes are overflowing in your garden.
2. Chilled Cucumber-Dill Yogurt Soup
This cool, tangy soup tastes like a garden in a bowl. Blend cucumber, plain yogurt, fresh dill, and a splash of lemon juice for a soup that’s silky and bright.
Chilled Cucumber-Dill Yogurt Soup Serves 4 | Prep: 10 minutes | Chill: 1 hour
- 2 large cucumbers, peeled and seeded
- 2 cups plain yogurt
- 1/4 cup fresh dill
- 1 garlic clove
- 1 tablespoon lemon juice
- Salt and pepper to taste
Blend until smooth and chill before serving. Browse our best cucumber recipes for more ways to use a garden full of cucumbers.
3. Fresh Sweet Corn Chowder
Sweet summer corn turns creamy and rich in this chowder without feeling heavy. Simmer corn kernels, potatoes, onion, and a little cream until the potatoes turn tender.
Fresh Sweet Corn Chowder Serves 6 | Prep: 15 minutes | Cook: 30 minutes
- 5 ears corn, kernels removed
- 2 medium potatoes, diced
- 1 onion, chopped
- 3 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
Sauté onion in butter, add broth, corn, and potatoes, simmer 20 minutes, stir in cream. Check our best corn recipes for more ways to use a fresh haul.
4. Zucchini-Basil Soup
Garden zucchini turns velvety here without any cream at all. Simmer sliced zucchini with onion and broth, then blend with fresh basil leaves for a soup that tastes green and herby.
Zucchini-Basil Soup Serves 4 | Prep: 10 minutes | Cook: 20 minutes
- 4 medium zucchini, sliced
- 1 onion, chopped
- 3 cups vegetable broth
- 1 cup fresh basil leaves
- 2 tablespoons olive oil
Sauté onion, add zucchini and broth, simmer 15 minutes, blend with basil. Pair leftover zucchini with fresh zucchini noodles with basil pesto recipe for another use.
5. Watermelon-Feta Gazpacho
Sweet watermelon and salty feta make an unexpected but winning pair in this chilled soup. Blend watermelon, cucumber, and lime juice, then top bowls with crumbled feta and mint.
Watermelon-Feta Gazpacho Serves 4 | Prep: 15 minutes | Chill: 1 hour
- 4 cups cubed watermelon
- 1 cucumber, chopped
- 2 tablespoons lime juice
- 1/2 cup crumbled feta
- Fresh mint for garnish
Blend watermelon, cucumber, and lime, chill, then top with feta and mint before serving.
6. Chilled Avocado-Lime Soup
Creamy avocado gives this soup a rich texture with zero cream involved. Blend ripe avocados with lime juice, vegetable broth, and a touch of cilantro for a cooling, tangy bowl.
Chilled Avocado-Lime Soup Serves 4 | Prep: 10 minutes | Chill: 1 hour
- 3 ripe avocados
- 2 cups vegetable broth
- 2 tablespoons lime juice
- 1/4 cup cilantro
- Salt to taste
Blend all ingredients until smooth, chill, and serve with a lime wedge.
7. Summer Vegetable Minestrone
This lighter minestrone swaps winter roots for zucchini, green beans, and fresh tomatoes. Simmer vegetables in broth with small pasta for a warm bowl that still feels like summer.
Summer Vegetable Minestrone Serves 6 | Prep: 20 minutes | Cook: 35 minutes
- 2 zucchini, diced
- 1 cup green beans, trimmed
- 2 cups chopped tomatoes
- 1 cup small pasta
- 6 cups vegetable broth
- 2 tablespoons olive oil
Sauté vegetables, add broth and pasta, simmer until tender. See our best vegetable recipes for more seasonal inspiration.
8. Chilled Pea and Mint Soup
Sweet peas and fresh mint make this soup taste like early summer. Simmer peas briefly, blend with mint and a little cream, then chill for a soup that’s bright green and refreshing.
Chilled Pea and Mint Soup Serves 4 | Prep: 10 minutes | Chill: 1 hour
- 3 cups fresh or frozen peas
- 1/4 cup fresh mint leaves
- 2 cups vegetable broth
- 1/2 cup heavy cream
- Salt to taste
Simmer peas in broth 5 minutes, blend with mint and cream, chill before serving.
9. Chilled Beet Borscht
Earthy roasted beets give this Eastern European classic its deep ruby color. Blend roasted beets with broth, a splash of vinegar, and a dollop of sour cream for a tangy, cooling soup.
Chilled Beet Borscht Serves 4 | Prep: 15 minutes | Chill: 2 hours
- 4 medium beets, roasted and peeled
- 3 cups vegetable broth
- 1 tablespoon vinegar
- 1/2 cup sour cream
- Fresh dill for garnish
Blend beets with broth and vinegar, chill, top with sour cream and dill.
10. Roasted Red Pepper and White Bean Soup
Roasted red peppers bring smoky sweetness to this hearty, protein-packed soup. Blend roasted peppers with white beans and broth for a soup that’s thick, warm, and satisfying without feeling heavy.
Roasted Red Pepper and White Bean Soup Serves 4 | Prep: 15 minutes | Cook: 25 minutes
- 3 red bell peppers, roasted
- 2 cans white beans, drained
- 4 cups vegetable broth
- 2 garlic cloves
- 2 tablespoons olive oil
Sauté garlic, add peppers, beans, and broth, simmer 15 minutes, blend partially. Explore our best vegan soup recipes for similar plant-based bowls.
11. Vichyssoise
This French classic turns humble leeks and potatoes into something elegant when served cold. Simmer leeks and potatoes in broth, blend with cream, and chill until silky.
Vichyssoise Serves 4 | Prep: 15 minutes | Chill: 2 hours
- 3 leeks, white parts only, sliced
- 2 potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
Sauté leeks in butter, add potatoes and broth, simmer 25 minutes, blend, stir in cream, chill.
12. Shrimp and Tomato Broth
Quick-cooking shrimp and juicy tomatoes make a light broth that still feels substantial. Simmer tomatoes and garlic in broth, then poach shrimp briefly right in the pot.
Shrimp and Tomato Broth Serves 4 | Prep: 10 minutes | Cook: 15 minutes
- 1 pound shrimp, peeled
- 3 cups chopped tomatoes
- 4 cups seafood or chicken broth
- 2 garlic cloves, minced
- 2 tablespoons olive oil
Simmer tomatoes and garlic in broth 10 minutes, add shrimp, cook 3 minutes. See our best seafood boil recipes for more shellfish ideas.
13. Chilled Carrot-Ginger Soup
Sweet carrots and spicy ginger balance each other in this bright orange soup. Simmer carrots with ginger and broth, blend smooth, then chill for a soup with a little kick.
Chilled Carrot-Ginger Soup Serves 4 | Prep: 15 minutes | Chill: 1 hour
- 6 large carrots, chopped
- 1 tablespoon fresh ginger, grated
- 4 cups vegetable broth
- 1/2 cup coconut milk
- 1 tablespoon olive oil
Simmer carrots and ginger in broth 20 minutes, blend with coconut milk, chill before serving.
14. Lemon Chicken Orzo Soup
Bright lemon and tender orzo make this chicken soup feel lighter than its winter cousin. Simmer chicken and orzo in broth, then finish with fresh lemon juice and zest.
Lemon Chicken Orzo Soup Serves 6 | Prep: 10 minutes | Cook: 25 minutes
- 2 cups cooked, shredded chicken
- 1 cup orzo pasta
- 6 cups chicken broth
- 2 lemons, juiced and zested
- 2 tablespoons fresh dill
Simmer broth, add orzo, cook 10 minutes, stir in chicken, lemon, and dill. Try lemon chicken orzo soup recipe using leftover rotisserie chicken for a shortcut.
15. Thai Coconut-Lemongrass Mushroom Soup
Fragrant lemongrass and rich coconut milk make this soup taste like a trip to Thailand. Simmer mushrooms in coconut milk with lemongrass, lime leaves, and a splash of fish sauce.
Thai Coconut-Lemongrass Mushroom Soup Serves 4 | Prep: 15 minutes | Cook: 20 minutes
- 8 ounces mushrooms, sliced
- 2 stalks lemongrass, bruised
- 2 cans coconut milk
- 2 tablespoons fish sauce
- 1 lime, juiced
Simmer coconut milk with lemongrass, add mushrooms, cook 10 minutes, finish with fish sauce and lime. Browse 25 Asian soup recipes for more bowls like this one.
16. Pappa al Pomodoro
This rustic Tuscan soup turns stale bread and ripe tomatoes into something deeply comforting. Simmer tomatoes with garlic and torn bread until thick, then finish with a drizzle of good olive oil.
Pappa al Pomodoro Serves 4 | Prep: 10 minutes | Cook: 25 minutes
- 2 pounds ripe tomatoes, chopped
- 3 cups stale bread, torn
- 3 garlic cloves
- 4 cups vegetable broth
- 1/4 cup fresh basil
Simmer tomatoes and garlic, add bread and broth, cook until thick, stir in basil. Check our best Italian soup recipes for more rustic favorites.
17. Chilled Cantaloupe Soup
Ripe cantaloupe blends into a soup that’s almost like a dessert course. Puree cantaloupe with a little honey and lime juice, then chill until icy cold.
Chilled Cantaloupe Soup Serves 4 | Prep: 10 minutes | Chill: 1 hour
- 1 large ripe cantaloupe, cubed
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1/4 cup plain yogurt
- Fresh mint for garnish
Blend cantaloupe, honey, and lime, chill, swirl in yogurt before serving. Find more uses in our best refreshing cantaloupe recipes.
18. Green Bean and Potato Soup
Tender green beans and soft potatoes make a soup that’s simple but satisfying. Simmer green beans and potatoes in broth with garlic until both are fork-tender.
Green Bean and Potato Soup Serves 4 | Prep: 15 minutes | Cook: 30 minutes
- 1 pound green beans, trimmed
- 3 potatoes, diced
- 4 cups vegetable broth
- 2 garlic cloves
- 2 tablespoons olive oil
Sauté garlic, add potatoes and broth, simmer 15 minutes, add beans, cook 10 more minutes.
19. Chilled Sour Cherry Soup
Tart sour cherries make this Hungarian-style soup pucker in the best way. Simmer cherries with a little sugar and cinnamon, blend with sour cream, then chill until cold.
Chilled Sour Cherry Soup Serves 4 | Prep: 15 minutes | Chill: 2 hours
- 3 cups pitted sour cherries
- 1/4 cup sugar
- 1 cinnamon stick
- 1 cup sour cream
- 1 cup water
Simmer cherries, sugar, cinnamon, and water 10 minutes, remove cinnamon, blend with sour cream, chill.
Choosing Seasonal Produce for Summer Soup
The best summer soup recipes start at the farmers market, not the pantry. Tomatoes, corn, zucchini, and melon hit peak sweetness from July through early September, which means less added sugar or salt is needed to make them taste good.
Look for tomatoes that feel heavy for their size and smell faintly sweet at the stem. Corn should have bright green, tightly wrapped husks with moist silk. Soft spots or dull skin on zucchini signal it’s past its prime.
Buying in bulk during peak season pays off. Roast extra red peppers or blanch extra corn and freeze them so you can make a batch of chowder or gazpacho in October, too.
Serving and Storing Summer Soups
Chilled soups taste best served in bowls that have been in the fridge, not straight from the cabinet. A cold bowl keeps gazpacho or cucumber soup from warming up too fast at the table.
Most of these soups keep well in an airtight container in the fridge for three to four days. Flavors in gazpacho and borscht often deepen overnight, so leftovers can taste even better the next day.
Freezing works for broth-based soups like minestrone or corn chowder, though cream-based soups can separate when thawed. Blended fruit soups like cantaloupe or watermelon gazpacho are best made fresh and eaten within a day or two, since the texture turns watery after freezing.
Set out toppings like torn basil, crumbled feta, or a swirl of olive oil so everyone can finish their own bowl at the table.
