27 Refreshing Summer Soup Recipes to Keep You Cool
Looking for something light and tasty to eat this summer?
Summer soups are cool, fresh, and super easy to make. In this article, you’ll find yummy soup recipes perfect for hot days.
They’re healthy, fun to try, and great for the whole family.
Let’s get started!
1. Chilled Cucumber Yogurt Soup
This one’s my go-to on sweltering afternoons when turning on the stove feels criminal.
Cool cucumbers, creamy Greek yogurt, and fresh dill come together like they were meant to be.
A splash of lemon juice brightens everything up. Bonus: it’s ready in minutes and feels like a spa treatment in a bowl.
2. Corn and Coconut Chowder
Sweet summer corn and coconut milk are a dreamy duo you didn’t know you needed.
I like to add a little ginger, lime, and chili flakes for some gentle heat. It’s creamy without being heavy—like a beach vacation for your taste buds.
Throw some shrimp on top if you’re feeling fancy.
3. Watermelon Gazpacho
Okay, hear me out—watermelon in soup is everything in summer.
It’s sweet, crisp, and blends beautifully with tomato, cucumber, and red onion. I serve this when I want to impress but don’t want to sweat.
A drizzle of good olive oil seals the deal. It’s colorful, light, and totally refreshing.
4. Chilled Pea and Mint Soup
This soup is basically spring in a bowl that stuck around for summer.
Sweet peas and fresh mint are blended until silky, with a bit of tangy yogurt or buttermilk to make it extra smooth.
I chill it in Mason jars and grab one on the go. It’s bright, breezy, and so green.
5. Roasted Tomato Basil Soup
When the tomatoes are practically bursting off the vine, this is what I make.
Roasting brings out their sweetness, and basil adds that summery perfume we all love.
You can serve it warm or cold, but I always pair it with grilled cheese croutons.
Kids love it. Adults love it. Win-win.
6. Avocado and Lime Soup
Avocados aren’t just for toast, friend.
This chilled soup is rich, smooth, and just a little sassy thanks to lime juice and a hint of jalapeño.
I like to top it with tortilla strips or pepitas for crunch. It’s creamy, cool, and doesn’t require you to lift a single pot.
Recipe:
Ingredients:
- 2 ripe avocados
- 1 cup vegetable broth (cold or room temperature)
- 1/2 cup plain Greek yogurt or coconut yogurt (for dairy-free)
- Juice of 2 limes
- 1 small jalapeño, seeds removed (optional for heat)
- 1 garlic clove
- 1/4 cup chopped fresh cilantro
- Salt and pepper, to taste
- Water, as needed (to adjust consistency)
Toppings (optional but recommended):
- Diced avocado
- Toasted pepitas or tortilla strips
- Extra chopped cilantro
- A drizzle of olive oil
Instructions:
- Cut the avocados in half, remove the pits, and scoop the flesh into a blender.
- Add the vegetable broth, yogurt, lime juice, jalapeño, garlic, and cilantro.
- Blend until smooth. If the mixture is too thick, add a little water or extra broth to reach your desired consistency.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least 30 minutes before serving.
- Serve cold, garnished with your favorite toppings.
7. Thai Shrimp Soup with Lemongrass
A bright, zesty soup that smells like your favorite Thai restaurant.
Lemongrass, coconut milk, and lime make the broth sing, and tender shrimp add just the right touch of indulgence.
It’s light but flavorful and perfect for summer evenings when you want something warm, but not heavy.
8. Chilled Zucchini and Basil Soup
If your garden is exploding with zucchini (or your neighbor’s is), this soup is your answer.
Cook it down with onions and garlic, blend it with basil, and chill it.
I like to add a dollop of ricotta or swirl in a little pesto before serving. It’s silky, herby, and easy.
9. Heirloom Tomato Gazpacho
Use those beautiful, multicolored heirloom tomatoes while they last!
This simple, rustic soup is all about letting those summer flavors shine. A splash of vinegar, some olive oil, and you’re set.
I serve it with crusty grilled bread and flaky salt. It’s pure summer—and no two bowls ever look the same.
10. Cold Carrot Ginger Soup
Sweet carrots and punchy ginger are the stars here.
This soup gets a lift from orange juice and a little yogurt, making it both vibrant and creamy.
It’s the perfect make-ahead dish for parties, picnics, or “I-don’t-feel-like-cooking” days. Bright, smooth, and surprisingly satisfying.
11. Summer Minestrone
Yes, soup can still be cozy in summer! This one’s packed with zucchini, cherry tomatoes, green beans, and corn.
Light broth, lots of herbs, and maybe a little pasta or farro if you’re hungry.
I love it warm or room temp with a grating of Parmesan on top. It’s the garden in a bowl.
12. Melon and Prosciutto Soup
It’s basically a soupified appetizer!
Cantaloupe is blended into a chilled, sweet base with a splash of white wine, and crispy prosciutto goes right on top.
I love the salty-sweet combo—it’s a little fancy without the effort.
Add some mint, and it turns into something out of a Tuscan summer dream.
Recipe:
Ingredients:
- 1 ripe cantaloupe, peeled and cubed
- 1/4 cup dry white wine
- Juice of 1/2 lemon
- 1–2 teaspoons honey (optional)
- Salt and black pepper, to taste
- 4 slices prosciutto
- Fresh mint leaves (for garnish)
Instructions:
- Blend the cantaloupe, wine, lemon juice, honey (if using), and a pinch of salt until smooth.
- Chill in the fridge for at least 30 minutes.
- Crisp the prosciutto in a pan until lightly browned and crispy.
- Serve the soup cold, topped with prosciutto, black pepper, and mint.
13. Spicy Mango Gazpacho
Sweet mango, citrus juice, and a dash of heat? Yes, please.
This chilled soup feels like a tropical cocktail—but healthier. I blend in cucumber for balance, and finish it with chopped red pepper and cilantro.
It’s sunshine in a spoon and great for brunches, BBQs, or solo lunches on the porch.
14. Cold Beet and Apple Soup
Beets and apples together make magic—earthy, sweet, and beautifully pink.
I roast the beets first to bring out their flavor, then blend with crisp apple and a touch of lemon.
Chill it until icy cold, then swirl in sour cream and sprinkle with chives. It’s a showstopper in both flavor and looks.
15. Chicken Tortilla Soup (Summer Style)
I lighten up this Mexican classic with grilled chicken, fresh tomatoes, and a limey broth.
It’s warm but not too rich, and topped with avocado, tortilla strips, and queso fresco.
This one’s great for cool summer nights or anytime you’re craving comfort without the heaviness. It’s a crowd-pleaser every time.
16. Cold Almond Garlic Soup (Ajo Blanco)
Ajo blanco is like gazpacho’s cooler, more mysterious cousin.
Made with almonds, garlic, olive oil, and bread, it’s creamy but totally dairy-free.
I top it with halved grapes or a few slivered almonds for crunch. It’s unexpected, elegant, and super refreshing—perfect for when you want to serve something a little different.
17. Summer Squash and Corn Soup
This soup screams summer comfort. I sauté yellow squash, fresh corn, and onions, then purée it until velvety smooth.
A sprinkle of thyme adds depth, and I like to finish with feta or crème fraîche.
It works warm or chilled, and it’s a smart way to use up all that garden squash.
18. Tomato and Peach Soup
Yes, tomato and peach—it’s a thing, and it’s fantastic.
The tomatoes bring acidity, the peaches add sweetness, and balsamic vinegar ties it all together.
It’s a little tangy, a little juicy, and totally unexpected. Serve cold with a basil garnish.
Trust me, this one’s always the surprise hit of the party.
Recipe:
Ingredients:
- 3 ripe tomatoes, chopped
- 2 ripe peaches, peeled and sliced
- 1 tablespoon balsamic vinegar
- 1 small garlic clove
- Salt and black pepper, to taste
- Fresh basil leaves, for garnish
Instructions:
- Add tomatoes, peaches, balsamic vinegar, and garlic to a blender.
- Blend until smooth. Season with salt and pepper to taste.
- Chill in the fridge for at least 30 minutes.
- Serve cold, topped with basil leaves.
19. Cucumber Avocado Gazpacho
Cool, green, and seriously smooth.
Cucumber and avocado are besties in this chilled soup, and a touch of jalapeño keeps things interesting.
I add lime juice and cilantro for zing. It’s light enough for lunch, but filling enough to hold you over till dinner.
Serve in tiny cups for a party.
20. Chilled Sweet Corn Vichyssoise
A golden twist on the French classic, this version uses sweet corn in place of leeks for a summery upgrade.
Creamy, rich, but surprisingly light when served cold.
Add chopped chives on top and maybe a drizzle of truffle oil if you’re feeling fancy.
It’s soup, but elevated.
Recipe:
Ingredients:
- 4 ears of sweet corn (or 3 cups corn kernels)
- 1 medium potato, peeled and diced
- 1 small onion, chopped
- 2 cups vegetable broth
- 1 cup heavy cream or half-and-half
- Salt and white pepper, to taste
- Chopped chives, for garnish
- Truffle oil (optional)
Instructions:
- In a pot, simmer corn, potato, and onion in vegetable broth until soft (about 15–20 minutes).
- Let cool slightly, then blend until smooth.
- Stir in cream, then season with salt and white pepper.
- Chill in the fridge for at least 1 hour.
- Serve cold with chives on top and a drizzle of truffle oil if desired.
21. Smoky Grilled Vegetable Soup
Grill your summer veggies—zucchini, bell peppers, onions, tomatoes—and toss them in a blender with broth and herbs.
The smoky char adds so much depth.
I serve it warm or room temp with grilled bread. It’s rustic, cozy, and has that campfire vibe (without the bugs or dirt).
Recipe:
Ingredients:
- 2 zucchinis, sliced lengthwise
- 2 bell peppers, halved and seeded
- 2 tomatoes, halved
- 1 large onion, sliced into thick rounds
- 2–3 garlic cloves, unpeeled
- 2 cups vegetable broth
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- Fresh herbs (like thyme or basil), for garnish
- Grilled bread, for serving
Instructions:
- Brush all veggies and garlic with olive oil, then grill until nicely charred and tender.
- Peel garlic and add all grilled veggies to a blender with broth.
- Blend until smooth, then season with salt and pepper.
- Serve warm or at room temperature, topped with herbs and grilled bread on the side.
22. Strawberry Balsamic Soup
This one’s basically dessert in disguise.
Blend fresh strawberries with a hint of balsamic vinegar and a crack of black pepper.
Sounds weird, tastes amazing. Chill it until it’s icy, then serve with a dollop of whipped mascarpone or a sprig of basil.
It’s light, lovely, and totally Instagram-worthy.
Recipe:
Ingredients:
- 4 cups fresh strawberries, hulled
- 1 tablespoon balsamic vinegar
- 1–2 teaspoons honey or sugar (optional, to taste)
- A pinch of salt
- Freshly cracked black pepper, to taste
- Whipped mascarpone or Greek yogurt, for serving
- Fresh basil or mint, for garnish
Instructions:
- Blend strawberries with balsamic vinegar, honey (if using), salt, and a little black pepper until smooth.
- Chill in the fridge until very cold or slightly icy.
- Serve cold with a dollop of whipped mascarpone and a sprig of basil or mint.
23. Pineapple and Cucumber Soup
Sweet pineapple meets crisp cucumber in a tropical, spa-day soup that’s both refreshing and playful.
I add lime juice, a touch of honey, and some chopped mint. It’s hydrating, cooling, and a great palate cleanser for hot days.
Try serving it in chilled shot glasses for a fun summer appetizer.
Recipe:
Ingredients:
- 2 cups fresh pineapple, chopped
- 1 large cucumber, peeled and chopped
- Juice of 1 lime
- 1–2 teaspoons honey (optional)
- A few fresh mint leaves
- Pinch of salt
Instructions:
- Blend pineapple, cucumber, lime juice, honey, mint, and salt until smooth.
- Chill for at least 30 minutes.
- Serve cold in bowls or shot glasses, garnished with extra mint if desired.
24. Garden Herb Broth with Farro
Sometimes, simple is best.
I simmer a clear broth with whatever herbs I have on hand—think dill, parsley, basil—and add cooked farro for a little bite.
It’s clean, soothing, and easy on the stomach. I’ll often throw in some shredded chicken or tofu for a heartier version. It’s comfort without the weight.
Recipe:
Ingredients:
- 6 cups vegetable or chicken broth (low-sodium preferred)
- 1 cup cooked farro
- 1 small onion, finely chopped
- 2 garlic cloves, smashed
- 1 tablespoon olive oil
- 1/2 cup chopped fresh herbs (mix of parsley, dill, basil, chives, or whatever you have)
- Salt and black pepper, to taste
- Optional: 1 cup shredded cooked chicken or cubed tofu
- Optional garnish: extra herbs, lemon zest, or a drizzle of olive oil
Instructions:
- Cook the Farro (if not pre-cooked):
- Rinse 1/2 cup dry farro under cold water.
- In a pot, add farro and 1 1/2 cups water or broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes, or until tender but still chewy. Drain any excess liquid and set aside.
- Build the Broth:
- In a large saucepan, heat olive oil over medium heat.
- Add chopped onion and sauté for 3–4 minutes until translucent.
- Add smashed garlic cloves and cook for another minute, stirring often.
- Simmer with Herbs:
- Pour in the broth and bring to a gentle simmer.
- Stir in chopped fresh herbs and let simmer for 10–15 minutes, uncovered, to let the flavors infuse.
- Season with salt and pepper to taste.
- Add Farro and Protein (if using):
- Stir in the cooked farro and optional shredded chicken or tofu.
- Let everything warm through for another 2–3 minutes.
- Serve:
- Ladle into bowls and garnish with extra herbs, lemon zest, or a light drizzle of olive oil for added flavor.
25. Cold Tomato Water Soup
You’ll feel like a fancy chef with this one.
Strain juicy summer tomatoes for their clear, essence-filled water, then season lightly and chill.
It’s delicate, beautiful, and surprisingly rich in flavor. Top with a chiffonade of basil or a tiny basil oil drizzle.
It’s minimalist, but it makes a big impression.
Recipe:
Ingredients:
- 2 ½ to 3 pounds ripe tomatoes (heirloom or vine-ripened work best)
- 1 small shallot, roughly chopped
- 1 small garlic clove, smashed
- 1 teaspoon salt
- Freshly cracked black pepper, to taste
- Optional: 1–2 basil leaves
- Basil chiffonade or basil oil, for garnish
Instructions:
- Prepare the Tomato Mixture:
- Roughly chop the tomatoes and add them to a blender or food processor with shallot, garlic, salt, a few cracks of pepper, and basil leaves (if using).
- Pulse until very well blended, but not foamy.
- Strain the Liquid:
- Line a fine mesh sieve with a few layers of cheesecloth or a clean kitchen towel and place it over a large bowl.
- Pour the blended mixture into the sieve and let it slowly drip through.
- Do not press or stir—the goal is to collect only the clear tomato water. Let it strain in the fridge for 4–6 hours or overnight.
- Chill the Soup:
- Once you’ve collected the clear tomato water (you should get about 2 to 3 cups), season it lightly with more salt or pepper if needed.
- Chill thoroughly before serving.
- Serve:
- Pour into small bowls or glasses.
- Garnish with basil chiffonade or a delicate drizzle of basil oil.
26. Coconut Lemongrass Zucchini Soup
This one’s creamy, zesty, and a little exotic.
I simmer zucchini with lemongrass and coconut milk, then blend it all into a smooth, fragrant bowl of comfort.
A few fresh herbs like cilantro or Thai basil really bring it home. Serve chilled or just warm—either way, it’s a dreamy summer bowl.
Recipe:
Ingredients:
- 2 tablespoons olive oil or coconut oil
- 1 shallot or small onion, chopped
- 2 garlic cloves, minced
- 1 stalk lemongrass, outer layers removed, chopped and smashed
- 3 medium zucchinis, chopped
- 1 (13.5 oz) can coconut milk
- 1 cup vegetable broth or water
- Salt and pepper, to taste
- Fresh cilantro or Thai basil, for garnish
- Optional: 1 teaspoon grated ginger or a splash of lime juice
Instructions:
- Sauté the Aromatics:
- In a large pot, heat oil over medium heat.
- Add chopped shallot and cook for 2–3 minutes until soft.
- Stir in garlic, lemongrass, and ginger (if using), cooking for another minute until fragrant.
- Simmer the Soup:
- Add chopped zucchini, coconut milk, and broth.
- Bring to a gentle boil, then reduce heat and simmer for 10–15 minutes until zucchini is tender.
- Blend Until Smooth:
- Remove lemongrass pieces (or strain after blending if you prefer a silkier texture).
- Use an immersion blender or transfer to a blender to blend until smooth.
- Season with salt, pepper, and lime juice if desired.
- Chill or Serve Warm:
- Chill for at least 30 minutes for a cold version, or serve gently warm—not piping hot—to preserve the freshness of the herbs.
- Garnish:
- Top with fresh cilantro or Thai basil before serving.
27. Green Gazpacho with Herbs and Grapes
This soup looks like a forest and tastes like a garden.
Spinach, cucumber, green grapes, and fresh herbs come together in a cool, savory blend. It’s vibrant, healthy, and just a little sweet.
I love serving it with a swirl of crème fraîche and a sprinkle of toasted almonds for crunch.
Recipe:
Ingredients:
- 1 cup green grapes (seedless)
- 1 cucumber, peeled and chopped
- 1 cup fresh spinach (or a mix of spinach and arugula)
- 1/2 small avocado (optional, for creaminess)
- 1 small garlic clove
- 1/4 cup chopped scallions or green onion
- 1/4 cup fresh herbs (like parsley, basil, or cilantro)
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar or lemon juice
- 1/2 cup cold water (or more to adjust consistency)
- Salt and pepper, to taste
For topping:
- Crème fraîche or plain yogurt
- Toasted sliced almonds
- Extra herbs or olive oil (optional)
Instructions:
- Blend the Base:
- In a blender, combine grapes, cucumber, spinach, avocado (if using), garlic, scallions, herbs, olive oil, vinegar or lemon juice, and cold water.
- Blend until completely smooth. Add more water if needed to thin it out.
- Season with salt and pepper to taste.
- Chill:
- Refrigerate for at least 30 minutes until cold.
- Serve:
- Pour into bowls and swirl in a spoonful of crème fraîche or yogurt.
- Top with toasted almonds and extra herbs if desired.
Wrap Up
Summer soups are cool, fresh, and full of flavor.
From fruity gazpachos to creamy veggie blends, there’s something for everyone. These recipes are easy, fun, and perfect for hot days.
Try one (or more!) and make your summer meals extra special.
Stay cool and happy slurping!
