Five Best Summer Soup Recipes

Following my article from last week which is all about how to make your soup taste better (if you haven’t read that click here then come back to this post), we are now going to look at some great summer soups. I hope you try these out because they are very good!

Creamy Tomato and Orange Soup

From A Wandering Foodie

This soup is great both warm and cold. The coldness of the soup makes it both creamy but also feel very light. Also, unlike gazpacho, this soup is clean. It doesn’t have a lot of oil and is gluten-free. The creamy texture comes from the oven-roasted tomatoes and the carrots and the orange juice gives it a nice fresh zesty taste. I hope you enjoy!

INGREDIENTS: (4-6 Servings)

  • 1 Kg of fresh tomatoes, halved
  • 2-3 garlic cloves, finely chopped
  • 4 Tbsp of olive oil
  • 2 leeks, chopped
  • 2 carrots, grated and chopped
  • 2 celery stems, chopped
  • 1/4 tsp of cumin
  • 1l of vegetable stock
  • 120 ml of freshly squeezed orange juice
  • Orange zest and seed mix to sprinkle on the soup (optional)

DIRECTIONS:

  1. Pre-heat oven to 350°F.
  2. Put tomatoes halves on a baking tray, drizzle with 2 Tbsp of olive oil, sea salt, pepper and garlic. Bake in oven for 40 minutes.
  3. Add the remaining olive oil to a saucepan. Over medium heat, sauté the carrots, leeks, celery and cumin. After a couple of minutes add the vegetable stock then cover the saucepan with a lid. Cook for 20 minutes or until the carrots are tender.
  4. Add the cooked tomatoes and the orange juice to the saucepan and bring to a boil for a minute.
  5. Remove from heat and let the soup cool a bit before putting in a blender.
  6. Can be served with orange zest or a mix of seeds. (Top with pumpkin seeds to add more crunch.)
A Wandering Foodie

 

Tomato Mint Gazpacho

More From

YummyBeetThis soup is a perfect combination of ingredients to electrify your senses. The rich tomatoes and powerful mint, topped off with a cool avocado and tangy chive make this dish very impressive. I hope you try this one out, and tell me your experience with it in the comments below!

INGREDIENTS: (4-6 Servings)

  • 2 pounds plum or roma tomatoes, halved
  • 3 Persian (baby) cucumbers, diced, 
  • ½ cup chopped fresh mint
  • 2 tablespoons diced fresh chives, (get more for a garnish)
  • 2 tablespoons extra-virgin olive oil, (more for a garnish)
  • 1 tablespoon sherry vinegar or red wine vinegar
  • ½ teaspoon salt, 
  • Ground black pepper, to taste

DIRECTIONS:

  1. In a blender, blend tomatoes until roughly pureed, leaving a little texture (no big pieces).
  2. Add to a large mixing bowl or pot along with remaining ingredients, reserving a bit of cucumber for garnish. Try to use a glass or ceramic bowl.
  3. Cover and chill for at least 4 hours, or overnight if you have time.
  4. Taste and season with more salt if needed. Ladle into bowls and garnish with additional diced cucumber, chives, and a little olive oil. Serve chilled.
YummyBeet

 

Spinach and Yogurt Soup

More From All Recipes

This soup is great for a weekend picnic to go along with a good sandwich and some chips. Try this one out cold! 

INGREDIENTS: (4 Servings)

DIRECTIONS:

  1. Melt butter in a large saucepan over medium heat. Add the onion, and cook until tender, stirring occasionally.
  2. Stir in the flour, salt, tarragon, nutmeg and cayenne, and heat until fragrant.
  3. Stir in spinach (undrained) and chicken broth. Bring to a boil, then reduce heat to low, and simmer for about 15 minutes.
  4. Remove the soup from the heat, and puree in a food processor or blender in batches.
  5. Return to the saucepan, and whisk in yogurt. Heat through, but do not boil.
  6. Taste and adjust seasonings if necessary. Ladle into bowls, and float a lemon slice on top of each serving.
All Recipes

 

Pea and Mint Soup

 

More From BBCGoodFood

 

This soup is quick, easy, filling and very delicious. It can be both warm and cold, choose which way you want based on season. Enjoy!

INGREDIENTS: (4 Servings)

  • 450 g bag frozen peas
  • 800 ml hot water (straight from the pot)
  • 1 tbsp vegetable bouillon powder
  • Small handful of chopped fresh mint, to serve
  • Cream, to serve

DIRECTIONS:

  1. Tip the frozen peas into a blender and pour over the hot water from a kettle. Leave the peas to defrost, then reserve 1 tbsp peas.
  2. Add a handful mint and the vegetable bouillon powder to the rest. Blitz until smooth, then chill.
  3. Serve with cream and scattered with some chopped mint, the reserved peas, and pepper to taste.
BBCGoodFood

 

Cool Cantaloupe Soup

More From

CountryLivingSaving the best for last, this refreshing cantaloupe soup is a cool menu change. Instead of using soup plates, try a mix of pilsner glasses and champagne flutes. This is great for a warm summer day.

INGREDIENTS: (4 Servings)

Soup

  • 1 cantaloupe
  • 2 tbsp. fresh lemon juice
  • ¼ tsp. fresh lemon zest
  • 2 tbsp. mint leaves
  • Pinch of salt

Cream

  • 1 cup heavy cream
  • 2 tbsp. superfine sugar
  • ½ cup basil leaves
  • ¾ cup Champagne (optional)

DIRECTIONS:

Soup

  1. Place the cantaloupe, lemon juice, and zest in a food processor fitted with a metal blade and pulse until roughly chopped.
  2. Add the mint leaves and salt and pulse to combine.
  3. Transfer to a large bowl, cover, and chill for at least 30 minutes.

Basil Cream

  1. Place the cream and sugar in the bowl of a food processor fitted with a metal blade and process until slightly thickened.
  2. Add the basil and process until thick — about 20 seconds — and set aside.
  3. Add the champagne to the soup right before serving. Divide evenly among four bowls (or pilsner glasses/champagne flutes) and top with the cream.
CountryLiving

I hope you found some recipes that you wanted to try. These are all great for a hot summer day, but you can make them anytime of year. Tell me your experience with these recipes and any changes you would make in the comments below. Enjoy!

 

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