Full of nutrition and totally delicious, these easy Summer Soup Recipes make a great light lunch or dinner. Made from garden fresh vegetables, they are perfect for the warmer months of spring and summer! Enjoy them by themselves or pair them with a salad or sandwich as part of a heartier meal.
Pictured Soups: 1) Quinoa Vegetable 2) Vegan Carrot 3) Corn Chowder 4) Cold Cucumber 5) Creamy Summer Squash 6) Velvety Green Vegetable 7) Summer Bean Stew 8) Tomato Gazpacho 9)Garden Veggie Beanless Chili
I love soup and eat it all year long, even the filling comfort food varieties meant to be winter soups. It is an easy way to pack a lot of healthy ingredients into one bowl.
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Summer is the perfect time to serve a bowl of soup! Gardens are overflowing with vegetables and herbs. Using fresh produce allows their best flavors to shine which means less ingredients needed to make them taste super delicious.
If you just can’t stand the thought of a hearty, hot bowl in the middle of August, you’re in luck. These summer soup recipes are light and delicate and many of them are meant to served chilled.
Technically, most varieties can be served cold, if desired, but there are many traditional recipes that are meant to be served chilled. You might be familiar with Spanish Gazpacho, a chilled tomato based dish. You’ve probably also heard of French Vichyssoise, a cold potato leek recipe. There are plenty of other cold soup varieties from other cultures as well.
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These soup recipes can easily stand on their own, but if you’re looking for a heartier meal try serving one of these tasty options alongside or topping off your bowl with some healthy extras.
I hope you love these recipes as much as we do! If you tried any of them, please leave a comment below with your feedback. Snap a photo and share on Instagram! Be sure to mention @veggie_inspired and tag # so I’m sure to see it!
This cool and creamy soup is made easily in a blender and served chilled, making it the perfect light meal for hot summer months.
Light & Fresh Vegetable Detox Soup (low Fodmap + Vegan)
Full of leafy greens, broccoli, aromatics, creamy white beans, and fresh herbs, this healthy soup has the perfect balance of flavors that even the kids enjoy!
There is nothing better than fresh sweet corn in the summer! Combined with a few other garden veggies, broth, and spices, this soup is a go-to the whole family loves.
Using the best of your summer garden or farmer's market, this soup comes together in just 30 minutes and can easily be made ahead.
Best Vegan Summer Recipes |vegansandra
Chunky and meaty from fresh garden produce like zucchini and eggplant, this lightened up version of chili has all of the flavor and not a bean in sight!There are plenty of great options for summer soups, including some you probably know and a few you might not have heard of yet.
After browsing this article, you’ll have at least 20 excellent options for tasty summer soups to test out when the weather is warm.
I know gazpacho isn’t for everyone, but I firmly believe people who don’t like it have just never had a good batch.
Easy Summer Vegetable Soup
It’s very tomato-y, but the onions, cucumbers, peppers, basil, and garlic add yummy, herby layers that give the soup a full-bodied taste.
Whether you’re eating it at the Olive Garden, from a Campbell’s soup can, or fresh off your own stove, minestrone is one soup that never goes out of style.
If you’re anything like me, this recipe had you at the word “corn.” In case you need a little more convincing, though, allow me to elaborate.
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The soup takes 45 minutes to make and requires only eight ingredients, most of which are pantry staples – butter, chicken broth, salt, and pepper.
The herbs add a delightful, clean, earthy taste, but the flavor that comes through most strongly is corn, corn, and more corn.
The addition of apples, almonds, and lime gives it a hint of sweetness, as well. It only takes 15 minutes to make, but be sure you let it chill before serving it.
Vegan Curry Summer Vegetable Soup
Although I enjoy the taste of this soup, the thing I love most about it is the beautiful pinkish-purple color. It brightens up any summer table.
Its unique flavor is complex and hard to describe, but the soup is cold, healthy, and naturally vegetarian-friendly, so it’s a winner in my book.
The ingredients list for this soup is like a game of “What can I make with the five last items in my fridge?”
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Even so, I’m glad it was. With no actual cooking required, you can make this tasty chilled dish in 10 minutes flat.
Simply follow the instructions for preparing the ingredients – almonds, dried bread, garlic, sherry vinegar, apples, water, ice, salt, and olive oil – then add them, in order, to a blender.
This soup is basically creamy tomato soup, but you’ll add some diced zucchini to make it chunky and sprinkle parmesan cheese on top for some extra pizazz.
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The recipe recommends serving it with cheese sticks, but I prefer pairing it with a good grilled cheese sandwich any day of the week.
The yogurt helps dampen the natural peppery taste of the watercress, leaving you with a chilled soup that’s both earthy and mild.
The soup is thick, more like a stew or even a chili than traditional soup, and it’s packed with all your garden favorites – corn, zucchini, onions, celery, and more.
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The consistency of this soup is very similar to that of tomato basil soup, but this one is a lovely mint green color.
As for the flavor, the asparagus is bold in this one, so if you’re not a fan of asparagus, this might not be the soup for you.
Made with orange juice, a cantaloupe, yogurt, honey, white wine vinegar, and salt, it’s mildly sweet and acts almost as a palate cleanser.
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I’m not a huge fan of cantaloupe, but I enjoy this soup, especially with a spinach fruit salad or a slice of warm, rich bread.
If the dish isn’t quite sweet enough to suit your tastes, add a teaspoon or so of maple syrup and mix it well.
These summer soup recipes are light, refreshing, and so delicious! From summer minestrone to Greek yogurt soup, just because it’s warm outside doesn’t mean you can’t have soup.
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Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)
I’m Kim. I love running, cooking, and curling up with a good book! Here you’ll find simple and delicious recipes that you can make in 30 minutes or less.This light and healthy summer vegetable soup is packed with juicy tomatoes, sweet summer corn, green beans, and zucchini simmered in a savory herbed white wine broth. Totally vegan and naturally gluten-free!
Vegetable Soup With Pesto
So, how's everyone's summer veggie gardens coming along? Mine was doing fine until about a week ago when, as far as I can tell, a
Baby bunny completely decimated most of it. I've still got my tomato plants, but he made off with the first of my bell peppers, an entire Italian kale plant, and snagged all of the leaves and pod off of my six edamame plants.
And this is all just one little baby bunny! At least I think so. I haven't seen any other critters munching on my plants, and I've caught him chowing down multiple times.
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I guess maybe it's sort of my fault for not doing anything to stop it. Because how could I, with all that cuteness? Chasing baby bunnies out of one's yard takes a tougher woman than me.
So anyway, none of the veggies in this soup came from my garden. Oh, except for the parsley on top! That counts, right?
Whether you've had better luck with your garden than me, are overrun with CSA veggies, or just got a little excited in the produce aisle, this soup is a great way to use up those summer veggies.
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And yeah, it's soup and this is summer. Fortunately, we've had some cool and rainy days over the last few weeks where I live. Those days make me so happy, and they're a perfect excuse to cook up some veggie-packed soup!
So simple I was reluctant to even post a recipe for it. But I really enjoyed it, so I figured I'd post it and hope some of you guys do too.
The trick to mixed veggie soups like this is to add the vegetables in stages based on how long they take to cook.
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First, in with tomatoes (which can simmer away forever without overcooking, so throw 'em in now), corn, and potatoes, which take a while. After a bit, add the green beans. Finally, in with the zucchini.
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