Blend the season's best garden-fresh veggies (and fruits!) into bowlfuls of chilled gazpacho or warm summer soups.
30 Easy Breezy Summer Soups
Updated on Mar. 20, 2025
1/30
Corn Chowder
Total Time
35 min
Servings
8 servings (about 2 quarts)
From the Recipe Creator:
Chowder is a classic comfort food here in the Northeast, at any time of the year. Whenever I make a trip home to Pittsburgh, Mom has this simmering on the stove for me. —Kristy Knight, Bayside, New York
Nutrition Facts:
1 cup: 271 calories, 14g fat (8g saturated fat), 39mg cholesterol, 889mg sodium, 35g carbohydrate (8g sugars, 3g fiber), 5g protein.
2/30
Easy Gazpacho
Total Time
15 min
Servings
5 servings
From the Recipe Creator:
My daughter got this gazpacho recipe from a college friend and shared it with me. Now I serve it often as an appetizer. It certainly is the talk of any party. —Lorna Sirtoli, Cortland, New York
Nutrition Facts:
1 cup: 146 calories, 11g fat (2g saturated fat), 0 cholesterol, 387mg sodium, 11g carbohydrate (8g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 2 fat.
3/30
Cucumber Soup
Total Time
15 min
Servings
5 servings
From the Recipe Creator:
This chilled soup makes a wonderful appetizer or side on a hot summer day. Bright bursts of dill provide pleasant contrasts to the milder flavor of the cucumber. —Deirdre Cox, Kansas City, Missouri
Nutrition Facts:
2/3 cup: 40 calories, 0 fat (0 saturated fat), 2mg cholesterol, 279mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1/2 fat-free milk.
4/30
Zucchini Soup
Total Time
35 min
Servings
4 servings
From the Recipe Creator:
Easy and flavorful, this Parmesan zucchini soup is perfect for those chillier end-of-summer days when you still have a few zucchini left in your garden. Half-and-half cream gives the soup a creamy broth, while the zucchini adds nutritional value. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Nutrition Facts:
1 cup: 242 calories, 18g fat (11g saturated fat), 60mg cholesterol, 1050mg sodium, 11g carbohydrate (4g sugars, 1g fiber), 8g protein.
5/30
Tomato Soup
Total Time
50 min
Servings
16 servings (4 quarts)
From the Recipe Creator:
Creamy, rich and bursting with brightness, this soup is the ultimate sidekick to a grilled cheese sandwich. —Josh Rink, Milwaukee, Wisconsin
Nutrition Facts:
1 cup: 104 calories, 5g fat (2g saturated fat), 6mg cholesterol, 572mg sodium, 15g carbohydrate (10g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.
6/30
Cream of Asparagus Soup
Total Time
35 min
Servings
6 servings
From the Recipe Creator:
We have a large asparagus patch and are able to freeze a lot for the year. My recipe highlights the flavor of the vegetable and is very easy to make. —Sherri Melotik, Oak Creek, Wisconsin
Nutrition Facts:
1 cup: 154 calories, 7g fat (4g saturated fat), 22mg cholesterol, 585mg sodium, 15g carbohydrate (8g sugars, 2g fiber), 8g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 fat-free milk.
7/30
Avgolemono Soup
Total Time
2 hours 50 min
Servings
4 servings
From the Recipe Creator:
While “avgolemono” may be tricky to pronounce if you didn’t grow up eating traditional Greek food, the recipe itself couldn’t be simpler. A quintessential Greek dish, this avgolemono soup is made using pantry staples and results in a meal that’s pure comfort food. —Lauren Habermehl, Pewaukee, Wisconsin
Nutrition Facts:
1 cup: 392 calories, 22g fat (7g saturated fat), 245mg cholesterol, 701mg sodium, 12g carbohydrate (1g sugars, 0 fiber), 34g protein.
8/30
Thai Chicken Noodle Soup
Total Time
6 hours 20 min
Servings
8 servings (5 quarts)
From the Recipe Creator:
This slow-cooker soup is a semi-homemade version that coaxes all the flavor out of a rotisserie chicken. You can do the prep work for this the day before and then toss it into the slow cooker with ease. —Beth Jacobson, Milwaukee, Wisconsin
Nutrition Facts:
2-1/2 cups (calculated without optional toppings): 398 calories, 15g fat (4g saturated fat), 78mg cholesterol, 1321mg sodium, 32g carbohydrate (6g sugars, 1g fiber), 32g protein.
9/30
Roasted Red Pepper Soup
Total Time
35 min
Servings
6 servings
From the Recipe Creator:
If you like cream of tomato soup, try making it with purchased roasted red peppers instead of tomatoes. Using jarred roasted red peppers makes it extra easy, and pureeing the soup in a blender gives it a nice smooth texture. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Nutrition Facts:
1 cup: 135 calories, 6g fat (3g saturated fat), 23mg cholesterol, 753mg sodium, 21g carbohydrate (9g sugars, 1g fiber), 2g protein.
10/30
Strawberry Soup
Total Time
15 min
Servings
6 servings
From the Recipe Creator:
Laden with strawberries, this chilled soup is certain to become a new hot-weather favorite. —Verna Bollin, Powell, Tennessee
Nutrition Facts:
1 cup: 192 calories, 1g fat (1g saturated fat), 4mg cholesterol, 55mg sodium, 42g carbohydrate (37g sugars, 3g fiber), 5g protein.
11/30
Chicken Curry Soup
Total Time
1 hour 10 min
Servings
8 servings (2-1/2 quarts)
From the Recipe Creator:
My German mother would occasionally cook dishes that were not traditional German recipes. One of my favorites was her curry chicken soup. I've added my own touches to it, such as the chickpeas, coconut milk and fresh cilantro. —Deanna Hindenach, Paw Paw, Michigan
Nutrition Facts:
1-1/4 cups: 270 calories, 16g fat (10g saturated fat), 32mg cholesterol, 555mg sodium, 17g carbohydrate (5g sugars, 5g fiber), 16g protein.
12/30
Italian Vegetable Soup
Total Time
1 hour 25 min
Servings
8 servings (2 qts.)
From the Recipe Creator:
My neighbor gave me this Italian zucchini soup recipe. Nice and simple, it's a good way to use a lot of your zucchini and other garden vegetables. It freezes well and is great to have on hand. —Clara Mae Chambers, Superior, Nebraska
Nutrition Facts:
1 cup: 156 calories, 8g fat (3g saturated fat), 23mg cholesterol, 1046mg sodium, 15g carbohydrate (10g sugars, 4g fiber), 8g protein.
13/30
Lauren’s Bouillabaisse
Total Time
50 min
Servings
12 servings (5 quarts)
From the Recipe Creator:
This golden-colored soup is brimming with an assortment of seafood and is paired with savory, colorful sourdough toast with spread. —Lauren Covas, New Brunswick, New Jersey
Nutrition Facts:
1-2/3 cups with 2 teaspoons spread on 1/2 slice of bread: 239 calories, 5g fat (1g saturated fat), 70mg cholesterol, 684mg sodium, 23g carbohydrate (3g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1/2 fat.
14/30
Corn Soup
Total Time
1 hour 10 min
Servings
2 quarts
From the Recipe Creator:
Corn steals the show in this vegetable soup. Corn's naturally sweet taste is enhanced with butter, milk and lemon juice, while potatoes and carrots balance it out. —Megan Taylor, Greenfield, Wisconsin
Nutrition Facts:
1 cup: 171 calories, 5g fat (3g saturated fat), 11mg cholesterol, 786mg sodium, 28g carbohydrate (10g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 0.500 fat.
15/30
Cream of Carrot Soup
Total Time
55 min
Servings
10 servings (2-1/2 quarts)
From the Recipe Creator:
Both the bright orange color and the deliciously different flavor of this soup delight guests. A hint of rosemary adds a nice spark to a slightly sweet soup. —Grace Yaskovic, Lake Hiawatha, New Jersey
Nutrition Facts:
1 cup: 267 calories, 22g fat (14g saturated fat), 77mg cholesterol, 367mg sodium, 15g carbohydrate (7g sugars, 3g fiber), 3g protein.
16/30
Grilled Watermelon Gazpacho
Total Time
20 min
Servings
4 servings
From the Recipe Creator:
This is the perfect starter for a summer dinner or a lunch. It's cool and tangy with a whole lot of great grilled flavor. If you like a little more spice, just add more jalapenos. —George Levinthal, Goleta, California
Nutrition Facts:
1 cup: 181 calories, 12g fat (2g saturated fat), 0 cholesterol, 248mg sodium, 19g carbohydrate (13g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 2 fat, 1 fruit, 1 vegetable.
17/30
Tomato Green Bean Soup
Total Time
45 min
Servings
9 servings (2-1/4 quarts)
From the Recipe Creator:
This colorful soup is delicious any time of year. When I can't get homegrown tomatoes and green beans, I've found that frozen beans and canned tomatoes (or even stewed tomatoes) work just fine. Served with warm breadsticks, this soup is a complete meal. —Bernice Nolan, Granite City, Illinois
Nutrition Facts:
1 cup: 58 calories, 1g fat (1g saturated fat), 2mg cholesterol, 535mg sodium, 10g carbohydrate (5g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2 vegetable.
18/30
Lemony Turkey Rice Soup
Total Time
30 min
Servings
8 servings (2 quarts)
From the Recipe Creator:
While growing up in Texas, I spent a lot of time helping my grandma cook. Lemon and cilantro add a deliciously different twist to turkey soup.
—Margarita Cuellar, East Chicago, Indiana
Nutrition Facts:
1 cup: 166 calories, 4g fat (1g saturated fat), 42mg cholesterol, 1047mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 13g protein.
19/30
Spicy Kielbasa Soup
Total Time
8 hours 15 min
Servings
5 servings (about 2 quarts)
From the Recipe Creator:
Red pepper flakes bring a little zip to this hearty soup that's full of good-for-you ingredients. Should you have any leftovers, this soup is fantastic reheated after the flavors have had time to blend. I like to serve steaming bowls with rye bread. —Carol Custer, Clifton Park, New York
Nutrition Facts:
1-1/2 cups: 192 calories, 3g fat (1g saturated fat), 28mg cholesterol, 1210mg sodium, 27g carbohydrate (8g sugars, 7g fiber), 16g protein.
20/30
Sopa Ajoblanco
Total Time
25 min
Servings
4 servings
From the Recipe Creator:
This white gazpacho was a staple when I was young; I remember slurping it directly from the bowl. It’s made from stale bread and on-hand seasonings, and topped with grapes for a traditional touch. —Francine Lizotte, Langley, British Columbia
Nutrition Facts:
1 cup with 2 tablespoons topping: 660 calories, 62g fat (11g saturated fat), 23mg cholesterol, 677mg sodium, 19g carbohydrate (6g sugars, 5g fiber), 14g protein.
21/30
Shrimp Gazpacho
Total Time
15 min
Servings
12 servings (3 quarts)
From the Recipe Creator:
Here’s a refreshing take on the classic chilled tomato soup. Our twist features shrimp, lime and plenty of avocado. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Nutrition Facts:
1 cup: 112 calories, 4g fat (1g saturated fat), 57mg cholesterol, 399mg sodium, 9g carbohydrate (5g sugars, 3g fiber), 10g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat, 1 fat.
22/30
Taco Soup
Total Time
25 min
Servings
8 servings (about 2 quarts)
From the Recipe Creator:
We first sampled this chili-like taco soup recipe at a church dinner. What a fabulous dish. And because it uses packaged seasonings with several cans of vegetables, it's a snap to prepare. —Glenda Taylor, Sand Springs, Oklahoma
Nutrition Facts:
1 cup: 370 calories, 14g fat (5g saturated fat), 70mg cholesterol, 1369mg sodium, 35g carbohydrate (7g sugars, 7g fiber), 27g protein.
23/30
Seafood Soup
Total Time
1 hour 10 min
Servings
6 servings
From the Recipe Creator:
Salmon, shrimp and loads of chopped veggies make this chowder a hearty, herby meal-in-a-bowl. It's just the perfect homemade fish soup. —Valerie Bradley, Beaverton, Oregon
Nutrition Facts:
1 cup: 213 calories, 9g fat (1g saturated fat), 74mg cholesterol, 525mg sodium, 12g carbohydrate (5g sugars, 3g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1/2 fat.
24/30
Golden Beet and Peach Soup with Tarragon
Total Time
1 hour
Servings
6 servings
From the Recipe Creator:
During one summer, we had a bumper crop of peaches from our two trees, so I had fun experimenting with different recipes. After seeing a beet soup recipe in a cookbook, I changed it a bit to include our homegrown golden beets and sweet peaches. —Sue Gronholz, Beaver Dam, Wisconsin
Nutrition Facts:
2/3 cup: 159 calories, 4g fat (1g saturated fat), 3mg cholesterol, 129mg sodium, 31g carbohydrate (26g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1 fruit, 1/2 fat.
25/30
Swiss Chard Bean Soup
Total Time
55 min
Servings
10 servings (2-1/2 quarts)
From the Recipe Creator:
This hearty soup combines nutritious Swiss chard with other garden favorites. Its light broth is surprisingly rich in flavor, and the grated Parmesan packs an additional punch. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Nutrition Facts:
1 cup: 94 calories, 4g fat (1g saturated fat), 2mg cholesterol, 452mg sodium, 12g carbohydrate (3g sugars, 4g fiber), 5g protein.
26/30
Asian Vegetable-Beef Soup
Total Time
2 hours 15 min
Servings
6 servings
From the Recipe Creator:
My husband is Korean American, and I enjoy working Asian flavors into our menus. This tasty soup was something I put together one night with what we had in our fridge. Everyone loved it! —Mollie Lee, Eugene, Oregon
Nutrition Facts:
1 cup soup with 3/4 cup rice: 379 calories, 10g fat (2g saturated fat), 47mg cholesterol, 621mg sodium, 50g carbohydrate (9g sugars, 2g fiber), 20g protein.
27/30
Cream of Lentil Soup
Total Time
55 min
Servings
10 servings (2-1/2 quarts)
From the Recipe Creator:
Lentil lovers will want a second bowl of this nourishing soup with a subtle touch of curry. It looks particularly appealing thanks to the color added by the fresh spinach. —Kim Russell, North Wales, Pennsylvania
Nutrition Facts:
1 cup: 344 calories, 20g fat (13g saturated fat), 60mg cholesterol, 635mg sodium, 30g carbohydrate (4g sugars, 5g fiber), 13g protein.
28/30
Caribbean Potato Soup
Total Time
30 min
Servings
6 servings (2-1/4 quarts)
From the Recipe Creator:
An interesting blend of veggies, including okra, kale and black-eyed peas, goes into this bright and hearty soup. No kale on hand? Use spinach instead. —Crystal Jo Bruns, Iliff, Colorado
Nutrition Facts:
1-1/2 cups: 213 calories, 10g fat (7g saturated fat), 0 cholesterol, 954mg sodium, 28g carbohydrate (9g sugars, 6g fiber), 5g protein.
29/30
Summer Squash & White Bean Soup
Total Time
30 min
Servings
6 servings (2-1/4 quarts)
From the Recipe Creator:
I love using summer squash in soups. This dish is hearty as is, but stir in chopped ham for an extra wallop of flavor. Serve it warm or chilled. —Sara Hornbeck, Knoxville, Tennessee
Nutrition Facts:
1-1/2 cups with 2 tablespoons yogurt: 290 calories, 12g fat (5g saturated fat), 21mg cholesterol, 1187mg sodium, 36g carbohydrate (11g sugars, 8g fiber), 10g protein.
30/30
Roasted Cauliflower & Red Pepper Soup
Total Time
1 hour 15 min
Servings
6 servings
From the Recipe Creator:
On cooler summer days, soup is one of our favorite meals. I developed this recipe for my husband and me. I wanted it to be a healthier version of all the cream-based soups out there. After a bit of trial and error, this is the keeper. —Elizabeth Bramkamp, Gig Harbor, Washington
Nutrition Facts:
1 cup: 193 calories, 10g fat (2g saturated fat), 3mg cholesterol, 601mg sodium, 19g carbohydrate (8g sugars, 4g fiber), 8g protein. Diabetic Exchanges: 2 vegetable, 2 fat, 1/2 starch.
Summer Soups FAQ
What soups are good in the summer?
Soups that are good in the summer use in-season produce, like zucchini, summer squash, tomatoes, eggplant and other summer vegetables. Also, summer is a good time to explore fruity soups using berries, stone fruits and melons.
Prioritize pureed or brothy soups over chowders, as they’re lighter and better suited for summer. Also, rather than using hearty meats like beef, seafood is an excellent protein for summer soups since it is light and fresh.
Is it OK to serve soup in summer?
Yes, it is OK to serve soup in summer. Tons of soups are geared toward the summer season, like tomato soup, bouillabaisse and cream of carrot soup, to name a few. Cold soups, like gazpacho, are a welcome refreshment on a sweltering summer day. Save the hot soups for summer nights hovering around 75°F or under.
Which of these summer soups are chilled?
This list includes chilled summer soups such as easy gazpacho, cucumber soup, strawberry soup, grilled watermelon gazpacho, sopa ajoblanco, shrimp gazpacho, and our golden beet and peach soup. These make wonderful starters for a summer lunch or dinner on the patio.
