Green Summer Soup Recipes
SUMMER VEGETABLE SOUP
This vegetable soup is loaded with garden goodness, from zucchini and green beans to celery and potato, but it's the turmeric that gives it a tasty new twist. It's one of our favorite summer soups!-Edith Ruth Muldoon, Baldwin, New York
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in oil until tender. Add the next eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender. , Stir in celery leaves and tomato paste. Cover and let stand for 5 minutes before serving.
Nutrition Facts : Calories 210 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1128mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 8g fiber), Protein 13g protein.
SUMMER GREEN SOUPS
This soup is perfect for summer and can be made in so many variations. See our versions below, one with asparagus and one with peas.
Provided by nocrumbsleft
Categories Soup
Time 20m
Number Of Ingredients 20
Steps:
- Make the asparagus version:
- In a wide-bottomed pan preheated on medium-high, add the 2 swigs of olive oil. When the oil is hot, add in the asparagus and leek pieces plus the salt. Stir periodically as it cooks for 8 to 10 minutes, until just tender, adding the garlic clove and black pepper about a minute before done.
- While the vegetables cook, warm your chicken stock.
- In your high speed blender, start with the broth at the bottom, then add the cooked vegetables. Put the lid on and begin to blend on Low, increasing the speed a bit as it blends. When well blended, add the lemon juice and the red pepper flakes. Quickly blend in on low.
- Taste for salt and serve!
- The Smoky Pepitas from the book make a lovely garnish to add a bit of crunch!
- Make the pea version:
- In a wide-bottomed pan preheated on medium-high, add the 2 swigs of olive oil. When the oil is hot, add the leeks and salt. Stir periodically, cooking until done, about 7-8 minutes. Add 2 cups of warm chicken stock and the peas, stirring to bring back to heat. Transfer to a high-speed blender.
- Start blending the soup on low, increasing the speed a bit as it blends. When well blended, add the lemon juice, garlic powder, white pepper, and optional red pepper flakes. Quickly blend on low to combine.
- Taste for salt and serve!
- The Smoky Pepitas from the book make a lovely garnish to add a bit of crunch!
SUPER SIMPLE VERY GREEN SOUP
This super simple, very green soup is a warming, cozy way to get your greens in! It can be made with any greens that you have at home. It's easy to make and so healthful.
Provided by Gena Hamshaw
Categories Soup
Time 40m
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large stock or soup pot over medium heat. Add the onion. Saute onion for 5 minutes, or until it's clear and soft. Add the garlic and ginger and cook for another minute, or until the garlic is very fragrant.
- Add the potatoes, salt, and broth to the pot. Bring to a boil. Reduce to a simmer. Simmer, covered, for 10 minutes, or until the potatoes are fork tender. Add the broccoli (or other vegetable). Simmer for 5-10 minutes, or until the vegetables are tender. Stir in the kale or other leafy greens, cover, and simmer for 5 minutes, or until the kale is bright green and wilted.
- Transfer the soup to a blender in batches to puree thoroughly, adding water as needed if the soup is too thick (remember that you'll also add some soy or almond milk after blending). Return the soup to the pot and stir in the plant milk and black pepper to taste, as well as a pinch of salt if desired. Serve with toppings of choice.
- Soup will keep in an airtight container for up to three days and can be frozen for 2-3 weeks.
GREEN SUMMER SOUP WITH DILL
Steps:
- Cut zucchinis into smaller pieces and sauté them on coconut oil for about 5 minutes. Add green peas and cook for an other 2 minutes (if you use frozen peas this could take about 5 minutes).
- Add sautéed veggies, arugula, herbs, garlic, nutritional yeast, water and seasoning to a blender and blend until smooth. Adjust consistency with water. Serve cold or warm. Enjoy!
GREEN SUMMER SOUP
Here's a recipe for green soup. It's the easiest thing ever.
Provided by Zooey Deschanel
Yield Makes
Number Of Ingredients 3
Steps:
- Combine peas, stock and mint in a blender or food processor. You can adjust the proportion of peas to stock depending on your taste for viscosity. Heat in a pot. Season with salt and pepper. Serve in bowls. (This is important; soup should not be served on a plate!) Makes 4 cups
CHILLED GREEN SUMMER SOUP (GRAIN-FREE & VEGAN)
Provided by Hana, Nirvana Cakery
Number Of Ingredients 10
Steps:
- Wash all of the veggies.
- Chop cucumber and spring onions.
- Place all of the ingredients into high speed blender and blend until smooth.
- Add more water to achieve the consistency that you like.
- Check for seasoning and serve right away or chill until ready to serve.
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Author Bon Appétit
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- Cucumber-Tomatillo Gazpacho. A cool green zingy soup; pack it in a thermos on ice and take it picnicking or to the beach. View Recipe.
- Instant Pot Split Pea Soup. Split pea soup is a lot like your favorite pair of slippers—it might not look like much, but boy does it make you feel all warm and fuzzy inside.
- Beans and Green Soup with Salted Yogurt and Sizzled Mint. This soup is inspired by Ash Reshteh, a thick Iranian soup made with chickpeas, a boatload of herbs, and noodles, with one big exception: We omitted the noodles.
- Chickpea and Celery Soup with Chile-Garlic Oil. You know the soup and salad deal? Well, this is our take on combining the two into one dish. View Recipe.
- Chicken Brodo with Spring Vegetables and Fried Bread. If chicken noodle soup is a winter blanket, then this brodo is a light spring sweater. View Recipe.
- Wilted Greens Soup with Crème Fraîche. When things in the crisper drawer aren’t looking so crisp anymore, make this soup. View Recipe.
- Cream of Cashew Pea Soup. Cashews lend body, creaminess, and richness to this pea soup and also make it vegan; sub almonds if you prefer. View Recipe.
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- Green Garlic and Pea Soup with Whipped Cream. The key to a vibrant green (not khaki) soup: Bring the water up to a boil quickly over high heat, and err on undercooking the peas to preserve their color.
- Celery Soup. "I love this creamy soup so much, I'd bathe in it." – Brad Leone, test kitchen manager. View Recipe.
EASY SUMMER VEGETABLE SOUP - CONNOISSEURUS VEG
From connoisseurusveg.com
5/5 (5)
Total Time 45 mins
Category Soup
Calories 190 per serving
EASY AND HEALTHY GREEN SUMMER SOUP (VEGAN) - MUNCHYESTA
From munchyesta.com
Reviews 2
Category Dinner
Cuisine American
Estimated Reading Time 5 mins
- Heat olive oil in a large pot and add the chopped onions and leeks. Allow them to cook at medium high heat for a few minutes while stirring occasionally. Next, ad the minced garlic and oregano and let them cook for 30 seconds.
- Next, ad the red lentils and potatoes and bring to a boil. Once the soup begins to bubble, turn the heat down to medium and let the soup simmer for 10 minutes.
- After 10 minutes, add edamame beans, green beans and peas. Season with salt, Tamari sauce, sweet and sour chilli sauce and plenty of ground pepper.
CHILLED GREEN GAZPACHO SOUP - A SIDE OF SWEET
From asideofsweet.com
5/5 (1)
Total Time 30 mins
Category Soup
Calories 370 per serving
- Make the marinade by combining the Greek yogurt, white wine, olive oil, lemon juice, garlic, salt and pepper
- Combine the bread and chopped vegetables in a large bowl and toss with the marinade. Cover with plastic wrap and refrigerate overnight.
- Transfer ingredients to a blender, add water and blend on low for 30 seconds. Taste for salt and add as needed. Increase blender speed to high and blend for one minute until mixture is a smooth puree. Repeat as needed depending on the size of your blender.
GREEN SUMMER SOUP WITH PARSLEY AND ALMOND PESTO - TIN AND ...
From tinandthyme.uk
5/5 (1)
Total Time 40 mins
Category Lunch, Main Course, Supper
Calories 314 per serving
20 BEST SUMMER SOUP RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)
Published 2021-06-22
Category Recipe Roundup, Soup
- Gazpacho. I decided to start this list out with one of my all-time favorite summer soups. I know gazpacho isn’t for everyone, but I firmly believe people who don’t like it have just never had a good batch.
- Summer Minestrone. 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.
- Cold Greek Yogurt Soup. Although they may not be popular in the Western world, cold yogurt soups are a staple in Middle Eastern countries. They’re remarkably good and only take about 10 minutes to make, which certainly adds to their appeal.
- Summer Corn Soup with Fresh Herbs. 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.
- Cold Cucumber Soup. If you’ve ever had English cucumber sandwiches, then you already have an idea of what this soup tastes like. That distinct flavor comes from the onions, garlic, and cucumbers.
- Cold Beet Soup with Yogurt. 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.
- Summer Chicken Vegetable Soup. Chicken noodle soup is a wintertime favorite of mine, and I love chicken vegetable soup just as much in the summer. Like minestrone, it’s the perfect way to use up extra veggies before they rot.
- Chilled Tomato Basil Soup. This soup is creamy, tomato-y, and garlic-y – three of most soup lovers’ favorite things. It takes 40 minutes to make and uses fresh, simple ingredients.
- Watermelon Gazpacho. I love gazpacho, but I was a little hesitant to try watermelon gazpacho; that just sounded weird. A friend convinced me to give it a shot, and I was pleasantly surprised.
- Chicken Gnocchi Soup. Like minestrone, this is another Olive Garden favorite; only I took this recipe straight from Olive Garden. Well, sort of. This is my copycat recipe for the Olive Garden’s chicken gnocchi, and it’s every bit as good.
GREEN SQUASH SOUP WITH BASIL - TRAFFIC LIGHT COOK
From trafficlightcook.com
Reviews 2
Category Soup
Cuisine Gluten-Free, Vegan
Total Time 55 mins
- Heat the oil in a soup pot on medium-low heat. Add the chopped onions and garlic. Cook for 1-2 minutes. Add chopped celery, carrots, and salt and partially cover the pan. Cook for about 5-7 minutes. Add the chopped summer squash and cook for another 3-5 minutes in the partially covered pot.
- Add the vegetable broth and cook partially covered for about 20-25 minutes (until vegetables have thoroughly cooked.) Soup will start to simmer and veggies will disintegrate. Add chopped green onions and basil leaves along with freshly ground black pepper. Simmer the soup for another 5 minutes. Take the soup pot off the stove and bring the soup to room temperature.
- While the soup cools down, toast the pumpkin seeds in a toaster oven or iron skillet over stove top. Seeds will change color in 2-3 minutes. Make sure not to over-toast.
21 EASY SUMMER SOUP RECIPES THAT YOU'LL LOVE | SUMMER RECIPES
From crispyfoodidea.com
- Lemony Lentil Soup. With any kind of lentil and lemon makes this soup so delicious and perfect for summer days. Get the recipe here. If you like this article about summer soup recipes, please share this with your friends on Facebook, Twitter, and Pinterest.
- Vegan Tortilla Soup With Black Beans. This black bean tortilla soup is one of my best summer soup recipes that you will love to make at home in these hot days.
- Zucchini Soup. if you love zucchini, make this zucchini soup in this summer or lazy days. Or you if don’t love zucchini, then you can make this soup with other vegetables and blend it by the mixture grander or any hand mixture.
- Instant Pot Chicken Soup. This instant pot chicken soup is healthy, easy to make with few simple ingredients. You can make this chicken in the instant pot or pressure cooker and put all the ingredients such as potatoes, carrots, celery, onions and other your favorite vegetables.
- Vegan Green Bean Soup. With lots of vegetables and beans make this soup so healthy and flavorful. This soup takes only 20 minutes to prepare at home. This soup is great for lunch or dinner with any dish or takes as the main dish for your whole family.
- Southwest Chicken Corn Chowder Recipe. This great South-Chicken Corn Chowder recipe is perfect if you want restaurant-style chicken soup at home. It can be ready in 1.5 hours, and I can make sure this soup is the best comfort food to fulfill your cravings.
- Lemon Asparagus Soup With Parmesan. I love any kinds of soup makes with parmesan cheese, but this recipe has an extra advantage of asparagus. It’s mostly popular as a spring soup but trusts me, you can also serve in summer without worrying.
- Cold Cucumber Soup. Everybody loves cucumber, and we all know that cucumber is perfect for summer days. If you want to make a soup without cooking and served in chilled condition, this cucumber soup is more than great.
- Ukrainian Mushroom Soup. Check out this Ukrainian mushroom soup which is cozy and perfect for autumn or summer soup. It has full of flavor and also very healthy.
- Roasted Tomato Soup. Roasted tomato soup is delicious., tasty, and easy to make with fresh juicy garden tomatoes. Just takes some tomatoes and roast them in the oven, make it with few ingredients.
36 COLD SOUP RECIPES TO KEEP YOU COOL THIS SUMMER
From epicurious.com
- Chilled Coconut Corn Soup. Fresh and bright, with the pure flavors of sweet corn and lime juice, this creamy cold soup is exactly what you want for a light meal on a late summer day.
- Cold Pea Soup With Herbed Oil Swirl. Yogurt adds luxurious creaminess and a pleasant tang to this brilliant-green pea soup. A swirl of herbed olive oil makes the presentation fancy (and the flavor more complex).
- Chilled Beet Soup With Buttermilk, Cucumbers, and Dill (Chlodnik) This classic Polish soup is cool, creamy, and gently crunchy from cucumbers, with a gorgeous fuchsia color that's cheering even on the longest, hottest day.
- Grilled Heirloom Tomato and Mozzarella Sandwiches with Green Heirloom Tomato Gazpacho. Green heirloom tomatoes transform the traditional grilled cheese and tomato soup pairing into a zippy, refreshing summer meal.
- Chilled Ramen With Soy Milk and Chili Oil. The homemade Sichuan chili paste and chili oil yield more than you need for this cold ramen recipe, but they will keep for weeks and make for great all-purpose condiments.
- Speedy Summer Gazpacho. All you need to do to make this quick summer soup: Put cucumber, tomatoes, basil, celery, red pepper, garlic, lemon juice, olive oil, and vinegar in a food processor.
- Ajo Blanco. This version of white gazpacho, traditionally made with green grapes, is brightened instead with the addition of green apple. Get This Recipe.
- Chilled and Dilled Avgolemono Soup. Although avgolemono—a lemony Greek rice soup—is traditionally served hot, it's an especially summery starter when chilled and seasoned with lots of dill.
- Lemongrass-Ginger-Carrot Soup. You can eat this soup hot, but we prefer it chilled. Chicken stock (or bone broth) adds deep savory flavor that's enhanced with peeled and minced fresh ginger and lemongrass, plus the most flavorful carrots you can find.
- Chilled Avocado and Yogurt Soup with Tomato Salsa. All the flavors of guacamole meet up in this creamy, avocado-based soup. Get This Recipe.
THE 10 BEST COLD SUMMER SOUP RECIPES
From thespruceeats.com
- Mango and Ginger Soup. Sweet, delicious mangoes are the base of this fantastic cold soup recipe that's so fresh and healthy. Mangoes not only are one of the juiciest, most flavorful fruits you can buy at the market, but they're also great in soup.
- Summer Beet Borscht. Beet borscht is a traditional Eastern European soup that makes the most of the natural sweetness and hearty texture of beetroots. Apple cider vinegar adds a welcome zing to this classic beet borscht recipe that's perfect when served chilled on hot summer days.
- Easy Pea and Mint Soup. You'll be delighted by the simplicity and freshness of this easy pea and mint soup recipe. Sweet summer peas (you can use fresh or frozen) and refreshing mint leaves are a flavorful match made in heaven.
- Chilled Tomato and Basil Soup. The ingredients in this cool summer tomato soup recipe are quite simple: just tomatoes, fresh basil, vegetable broth, and balsamic vinegar, so be sure to use fresh and quality ingredients.
- Raw Vegan Avocado Soup. If you like avocados, you'll love this California-inspired avocado soup recipe for summer, inspired by traditional gazpacho soups.
- Simple Summer Red Pepper Gazpacho. This flavorful raw food soup recipe is surprisingly filling and bursting with fresh flavor. Made from a bounty of fresh produce including tomatoes, cucumber, red bell pepper, garlic, and some chopped fresh herbs, this simple and easy soup recipe is delicious served cold or at room temperature—and tastes even better when eaten the next day.
- Chilled Leek and Potato Soup (Vichyssoise) You may think of vichyssoise (classic leek and potato soup) as a winter recipe. But when served cold, this sophisticated soup is just perfect for a summer lunch or picnic.
- Hungarian Sour Cherry Soup. This wonderful Hungarian recipe for sour cherry soup is traditionally served cold in the summer when cherries are plentiful.
- Cold Watermelon Soup. This creative, gazpacho-style soup makes the most of the refreshing sweetness of watermelon. You'll love our recipe for fruity chilled soup that makes a pretty and delicious starter.
- Cool Vegan Cucumber Soup. Looking for the perfect light and filling vegan meal? Are you craving something cool and refreshing to enjoy on hot summer days?
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