21 Ultimate Summer Soup Recipes to Beat the Heat

Discover 21 delicious summer soup recipes, perfect for hot weather! From chilled fruit soups to warm vegetable broths, find your new favorite summer dish.

Summer’s here, and what better way to cool down or warm up in the evening than with a delicious bowl of soup? Whether you’re a fan of chilled, fruit-based soups or hearty vegetable broths, we’ve got you covered.

Here are 21 summer soup recipes that are sure to please every palate. These recipes highlight seasonal ingredients, making them not only tasty but also incredibly fresh.

1. Chilled Cucumber and Mint Soup: A Cool, Creamy Hug for Hot Days

There’s nothing quite like a bowl of chilled cucumber and mint soup on a sticky summer afternoon. It’s crisp, it’s creamy, it’s like a breath of fresh air for your tastebuds.

This soup tastes like what sitting in the shade feels like—cooling, calming, and a little bit fancy. It’s also absurdly easy to make, which means more time lounging and less time cooking.

Whether you’re hosting a patio lunch or just trying to survive the August heat, this soup is your refreshing secret weapon.

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Ingredients:

• 2 large cucumbers, peeled and diced
• 1 cup Greek yogurt
• 1/4 cup fresh mint leaves
• 2 garlic cloves, minced
• Salt and pepper to taste

Instructions:

1. Toss the cucumbers, yogurt, mint, and garlic into a blender.
2. Blend until smooth and creamy.
3. Season with salt and pepper to taste.
4. Chill in the fridge for at least one hour (or up to overnight). Serve cold and enjoy the chill factor.

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Variations & Substitutions

No Greek yogurt? Try sour cream or a dairy-free yogurt if you’re going plant-based.

Amp up the herbs: Add a few sprigs of dill or a handful of parsley for extra green flavor.

Add some crunch: Top with toasted pumpkin seeds, a swirl of olive oil, or a few chopped cucumbers for texture.

Spice it up: A pinch of cayenne or a few slices of jalapeño add gentle heat if you like a bit of contrast.

2. Gazpacho: The Ultimate Summer Sipper Straight from Spain

If summer had a flavor, it just might be gazpacho. This chilled Spanish soup is sunshine in a bowl—bright, tangy, garden-fresh, and incredibly satisfying without ever feeling heavy. Think of it as salad’s cooler, smoother cousin.

It’s perfect when tomatoes are at their peak and the very idea of turning on the stove makes you break into a sweat.

Bonus: it’s dead simple to make, and even better the next day.

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Ingredients:

• 4 ripe tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1 red bell pepper, chopped
• 1/4 red onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Instructions:

1. In a blender, combine all the vegetables and garlic.
2. Add olive oil and vinegar.
3. Blend until smooth—or leave a little texture if you like it rustic.
4. Season with salt and pepper to taste.
5. Chill for at least 2 hours before serving (overnight is even better).

Serve cold, with a drizzle of olive oil or a handful of croutons if you’re feeling fancy.

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Variations & Substitutions

No red wine vinegar? Try sherry vinegar or a splash of lemon juice for a similar tang.

Bread boost: Add a chunk of day-old bread while blending for a thicker, traditional Andalusian-style gazpacho.

Heat it up (just a little): Add a few dashes of hot sauce or a sliver of jalapeño.

Chunky style: Set aside a spoonful of chopped veggies before blending, then stir them back in for texture.

3. Strawberry Soup: Summer’s Sweetest (and Coolest) Dessert in a Bowl

Imagine this: a spoonful of chilled strawberry soup on a balmy evening, the sun setting, and you’re officially done cooking for the day. It’s velvety, fruity, and just the right amount of indulgent—like a smoothie that grew up, put on a sundress, and decided to become dessert.

This no-cook recipe is as easy as it gets, and it’s the kind of treat that wows guests and sneaks in fruit without trying too hard.

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Ingredients:

• 4 cups fresh strawberries, hulled
• 1/2 cup orange juice
• 1/4 cup sugar (or to taste)
• 1/2 cup Greek yogurt

Instructions:

1. In a blender, combine strawberries, orange juice, and sugar.
2. Blend until silky smooth.
3. Stir in Greek yogurt until fully incorporated and creamy.
4. Chill in the fridge for at least 1 hour before serving.

Serve cold, with a dollop of yogurt or a mint sprig if you’re feeling fancy.

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Variations & Substitutions

Swap the sweetener: Use honey, agave, or maple syrup instead of sugar.

Go dairy-free: Coconut yogurt or almond-based alternatives work beautifully.

Berry mix-up: Try a blend of strawberries with raspberries or blueberries.

Add a hint of spice: A pinch of cinnamon or fresh basil adds depth and surprise.

4. Sweet Corn Soup: Sunshine in a Bowl with a Cozy Twist

Sweet corn soup is that magical dish that manages to feel like a hug and a breeze at the same time. It’s warm, silky, and just buttery enough to feel indulgent, but still light and fresh enough to work on those golden summer nights when the sun lingers and you’re not quite ready to say goodbye to the day.

This version is simple, sweet-savory, and comfortingly creamy—perfect with a slice of crusty bread or a crisp salad.

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Ingredients:

• 4 ears of corn, kernels removed
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions:

1. In a large pot, sauté the chopped onion and garlic over medium heat until softened and fragrant—about 5 minutes.
2. Add the corn kernels and vegetable broth. Bring to a boil, then reduce to a simmer. Cook for about 20 minutes.
3. Blend the soup until smooth using an immersion blender (or transfer to a blender in batches).
4. Stir in the cream, then season with salt and pepper to taste.
5. Serve warm, garnished with extra corn, fresh herbs, or a swirl of cream if desired.

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Variations & Substitutions

No fresh corn? Use 3 cups frozen corn (no need to thaw first).

Make it vegan: Swap heavy cream for coconut cream or cashew cream.

Add heat: A pinch of cayenne or sliced jalapeño takes it up a notch.

Herb it up: Fresh thyme or basil stirred in at the end makes this feel gourmet.

Cheesy twist: Top with grated Parmesan or crumbled feta for extra richness.

5. Chilled Avocado Soup: Summer’s Creamiest (Green) Dream

If guacamole and gazpacho had a baby, it might just be this velvety chilled avocado soup. It’s everything you want on a sweltering day—cool, creamy, and somehow both light and filling.

This soup has that buttery avocado richness balanced by tangy yogurt and a splash of lime, giving it a fresh zip that wakes up your taste buds.

It’s the kind of dish that feels fancy but comes together in five minutes flat. No stove, no sweat—literally.

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Ingredients:

• 2 ripe avocados, peeled and pitted
• 1 cup vegetable broth
• 1/2 cup Greek yogurt
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Add the avocados, broth, yogurt, and lime juice to a blender.
2. Blend until silky smooth.
3. Season with salt and pepper to taste.
4. Chill for at least 1 hour before serving. Serve cold, garnished with a drizzle of olive oil or a few crunchy toppings if you’re feeling extra.

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Variations & Substitutions

No Greek yogurt? Try sour cream, crème fraîche, or a dairy-free yogurt alternative.

Add herbs: Fresh cilantro or basil can take this in a new (delicious) direction.

Spicy twist: Add a little jalapeño or a few dashes of hot sauce for a gentle kick.

Extra brightness: Zest the lime before juicing and blend in the zest for an extra citrusy note.

Make it heartier: Top with grilled shrimp, diced cucumber, or toasted pepitas.

6. Watermelon Gazpacho: Sweet, Savory, and Seriously Refreshing

Watermelon in soup? Trust the process. This vibrant twist on classic gazpacho is what summer dreams are made of—cool, juicy watermelon meets crunchy cucumber, sweet bell pepper, and a splash of tangy red wine vinegar.

It’s sweet-meets-savory in the most balanced way, and honestly, the blender does all the work.

Perfect for poolside sipping, picnic packing, or just those evenings when turning on the stove feels like a betrayal.

Ingredients:

• 4 cups watermelon, cubed (seedless if possible)
• 1 cucumber, peeled and chopped
• 1 red bell pepper, chopped
• 1/4 red onion, chopped
• 2 tablespoons red wine vinegar
• Salt and pepper to taste

Instructions:

1. Toss the watermelon, cucumber, bell pepper, onion, and vinegar into a blender.
2. Blend until smooth and soup-like.
3. Season with salt and pepper to taste.
4. Chill for at least 2 hours before serving. Serve cold—preferably in a chilled bowl or glass.

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Variations & Substitutions

Make it spicy: Add a few slices of jalapeño or a dash of hot sauce before blending.

Add herbs: A handful of fresh mint or basil gives a summery, aromatic finish.

More tomato-y: Add 1–2 chopped ripe tomatoes for a more traditional gazpacho base with watermelon flair.

Texture lovers: Reserve a small handful of chopped watermelon and cucumber to stir in after blending.

7. Pea and Mint Soup

A vibrant, green soup that’s both fresh and light.

Ingredients:

• 4 cups fresh or frozen peas
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1/4 cup fresh mint leaves
• Salt and pepper to taste

Instructions:

1. Sauté onion and garlic until soft.
2. Add peas and vegetable broth, then simmer for 10 minutes.
3. Blend with mint leaves until smooth, and season with salt and pepper.

8. Chilled Melon Soup

Sweet and refreshing, ideal for a light dessert.

Ingredients:

• 1 cantaloupe, peeled and cubed
• 1/2 cup orange juice
• 1 tablespoon honey
• Mint leaves for garnish

Instructions:

1. Blend cantaloupe, orange juice, and honey until smooth.
2. Chill for an hour before serving.
3. Garnish with mint leaves.

9. Tomato Basil Soup

A classic soup with a summer twist.

Ingredients:

• 6 ripe tomatoes, chopped
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1/4 cup fresh basil leaves
• Salt and pepper to taste

Instructions:

1. Sauté onion and garlic until soft.
2. Add tomatoes and vegetable broth, then simmer for 20 minutes.
3. Blend with basil leaves until smooth, and season with salt and pepper.

10. Cold Avocado and Cucumber Soup

A smooth and creamy delight.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1 cucumber, peeled and chopped
• 1 cup vegetable broth
• 1/2 cup Greek yogurt
• 1 lime, juiced
• Salt and pepper to taste

Instructions:

1. Blend avocados, cucumber, vegetable broth, yogurt, and lime juice until smooth.
2. Season with salt and pepper.
3. Chill for at least an hour before serving.

11. Zucchini and Basil Soup – Summer Soup Recipes

Light and flavorful, a perfect summer soup recipe.

Ingredients:

• 4 zucchinis, chopped
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1/4 cup fresh basil leaves
• Salt and pepper to taste

Instructions:

1. Sauté onion and garlic until soft.
2. Add zucchini and vegetable broth, then simmer for 15 minutes.
3. Blend with basil leaves until smooth, and season with salt and pepper.

12. Chilled Cherry Soup – Summer Soup Recipes

A sweet and tangy treat.

Ingredients:

• 4 cups fresh cherries, pitted
• 1/2 cup red wine
• 1/4 cup sugar
• 1/2 cup Greek yogurt

Instructions:

1. Cook cherries, wine, and sugar over medium heat until cherries are soft.
2. Blend until smooth, then stir in Greek yogurt.
3. Chill before serving.

13. Carrot Ginger Soup

A zesty and nutritious option.

Ingredients:

• 6 carrots, chopped
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, peeled and chopped
• 4 cups vegetable broth
• Salt and pepper to taste

Instructions:

1. Sauté onion, garlic, and ginger until soft.
2. Add carrots and vegetable broth, then simmer for 20 minutes.
3. Blend until smooth, and season with salt and pepper.

14. Mango Coconut Soup

A tropical delight that’s cool and creamy.

Ingredients:

• 2 ripe mangoes, peeled and chopped
• 1 cup coconut milk
• 1/2 cup Greek yogurt
• 1 lime, juiced
• Salt to taste

Instructions:

1. Blend mangoes, coconut milk, yogurt, and lime juice until smooth.
2. Season with salt.
3. Chill before serving.

15. Spinach and Potato Soup

A hearty yet light choice.

Ingredients:

• 4 potatoes, peeled and chopped
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 4 cups fresh spinach
• Salt and pepper to taste

Instructions:

1. Sauté onion and garlic until soft.
2. Add potatoes and vegetable broth, then simmer for 15 minutes.
3. Add spinach and cook until wilted.
4. Blend until smooth, and season with salt and pepper.

16. Chilled Beet Soup

Earthy and vibrant, perfect for summer.

Ingredients:

• 4 medium beets, cooked and chopped
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 cup Greek yogurt
• Salt and pepper to taste

Instructions:

1. Sauté onion and garlic until soft.
2. Add beets and vegetable broth, then simmer for 10 minutes.
3. Blend until smooth, then stir in Greek yogurt.
4. Chill before serving.

17. Pineapple Gazpacho – Summer Soup Recipes

A sweet and savory combination.

Ingredients:

• 4 cups pineapple, chopped
• 1 cucumber, peeled and chopped
• 1 red bell pepper, chopped
• 1/4 red onion, chopped
• 2 tablespoons red wine vinegar
• Salt and pepper to taste

Instructions:

1. Blend all ingredients until smooth.
2. Season with salt and pepper.
3. Chill for 2 hours before serving.

18. Roasted Red Pepper Soup

Smoky and rich, yet light.

Ingredients:

• 4 red bell peppers, roasted and chopped
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• Salt and pepper to taste

Instructions:

1. Sauté onion and garlic until soft.
2. Add roasted peppers and vegetable broth, then simmer for 15 minutes.
3. Blend until smooth, and season with salt and pepper.

19. Chilled Blueberry Soup

A unique, sweet, and tangy treat perfect for hot days.

Ingredients:

• 4 cups fresh blueberries
• 1/2 cup apple juice
• 1/4 cup honey
• 1/2 cup Greek yogurt
• 1 lemon, juiced

Instructions:

1. Blend blueberries, apple juice, honey, and lemon juice until smooth.
2. Stir in Greek yogurt until well combined.
3. Chill for at least an hour before serving.

20. Cucumber Melon Soup

A sweet and refreshing combination.

Ingredients:

• 2 cucumbers, peeled and chopped
• 1 honeydew melon, peeled and cubed
• 1/2 cup Greek yogurt
• 1 lime, juiced
• Salt to taste

Instructions:

1. Blend cucumbers, melon, yogurt, and lime juice until smooth.
2. Season with salt.
3. Chill before serving.

21. Hearty Vegetable Soup

A wholesome and nutritious option.

Ingredients:

• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 can diced tomatoes
• Salt and pepper to taste

Instructions:

1. Sauté onion and garlic until soft.
2. Add carrots, celery, zucchini, and broth.
3. Stir in tomatoes, then simmer for 20 minutes.
4. Season with salt and pepper.

Wrapping Up – Summer Soup Recipes

These 21 summer soup recipes offer a delightful range of flavors and textures, perfect for any summer day. Whether you prefer chilled, fruity options or warm, savory broths, there’s something here for everyone. Enjoy experimenting with these recipes and savor the taste of summer!

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