Go Back
Bowl of refreshing summer soup with fresh vegetables

Summer Soup

A flavorful and nourishing soup made with seasonal vegetables, perfect for enjoying hot or cold during the summer months.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizers, Soups
Cuisine: American, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cups chopped seasonal vegetables (like carrots, tomatoes, kale, corn) Use a mix of your favorite seasonal produce.
Proteins
  • 1 can chickpeas Optional for added substance.
Creamy Base
  • 4 cups vegetable broth or coconut cream Choose based on your desired soup texture.
Herbs and Spices
  • 1 tbsp fresh herbs (basil or cilantro) For seasoning.
  • to taste salt and pepper Adjust according to your preference.
Optional Toppings
  • croutons, fresh herbs, olive oil Add for garnish and extra flavor.

Method
 

Preparation
  1. Gather all your fresh seasonal vegetables and other ingredients.
  2. Chop the vegetables into small pieces for even cooking.
Cooking
  1. In a large pot, heat some olive oil over medium heat and sauté onions and garlic until fragrant, about 2-3 minutes.
  2. Add the chopped vegetables along with the chickpeas if using and stir to coat them with the oil.
  3. Pour in the vegetable broth, ensuring that the vegetables are fully covered. Season with herbs and spices.
  4. Bring to a boil, then reduce to a gentle simmer. Cook until the vegetables are tender, about 15-20 minutes.
  5. Blend the soup until smooth or leave it chunky, depending on your texture preference.
  6. Serve warm or chilled, garnishing with optional toppings.

Notes

Experiment with different cooking techniques like roasting the vegetables for deeper flavor or adding a splash of lemon juice for brightness. Store leftovers in an airtight container for 3-5 days, and freeze for up to 3 months.