By Lisa Esile, MS,
We love vegan summer soup! Packed with just-picked veggies, fruits, and herbs, summer soups are deliciously satisfying and simple to prepare. Cool down a hot day with a chilled bowl of fruity gazpacho or creamy vichyssoise, or enjoy a light yet satisfying soup for lunch or dinner. Don’t forget to make extra, as these soups taste even better the next day. Here are some of our favorite vegan summer soups to dig into while the weather is warm.
For more stunning vegan summer meal ideas, check out our collection of Summer Grill Recipes.
Garden Chickpea Tomato Soup
Bursting with the grassy aroma of ripe tomatoes, you’ll savor every spoonful of this delectable soup. Blended raw tomatoes, garlic, onion, and bell pepper get a quick spell on the stove to draw out the flavors, while whole chickpeas add a nutty contrast. Writes one commenter, “Delicious! Was even more flavorful the next day.”
Summer Harvest Soup
Bathed in a flavor-packed broth, tender bites of fresh veggies do the talking in this scrumptious savory soup. Note: If you can’t find asparagus, leave it out or substitute other summer veggies such as green beans or peas.
Chipotle-Watermelon Gazpacho
In this fruity twist on the classic summer soup, watermelon combines with traditional gazpacho ingredients such as tomato, cucumber, and red onion to create a sweet-tart flavor that’s instantly refreshing. Chipotle chile powder gives a smoky heat to the soup, perfectly stimulating the palate. No cooking required: Just blend, chill, and serve.
Zucchini, Corn, and Black Bean Soup
This cheerful stew will leave you feeling nourished any time of the year. Tender melt-in-your-mouth zucchini pairs with soft chunks of potato, sweet kernels of corn, and earthy black beans. A garlic- and onion-infused almond milk broth ties it all together, adding a light and creamy twist.
15-Minute Watermelon Gazpacho
Almost instant, this spicy watermelon gazpacho is ready in just 15 minutes. Fresh jalapeños and chili powder bring the heat in this soup, and diced cucumber and jicama make every bite a crisp one. Writes a reviewer, “This is a great recipe, really good cold for hot summer days! Very easy to make.”
Chilled Blueberry Soup
This luscious soup celebrates the candy-sweet goodness of juicy blueberries in one vibrant bowl. Intense and subtly complex flavors are achieved by cooking blueberries with apple juice, orange zest and juice, and a pinch of cloves. Serve with a swirl of vegan yogurt. Easy, peasy, blueberry squeezy!
Quick Summer Tomato Soup with Pesto Breadsticks
Using a mix of fresh and canned tomatoes, this toothsome summer soup also features navy beans and fresh corn for extra body. A little cooked sweet potato mellows the tomato tang—a great trick to remember with any tomato soup or stew. Shares a reader: “My family love this recipe and we make it every week. Simple and easy but super tasty!”
Sunshine Gazpacho
The combination of apples and yellow heirloom tomatoes gives this golden gazpacho a tangy fruitiness that tickles the taste buds. The peppery, minty flavor of fresh basil adds a herbaceous lift, while Anaheim chile pepper and/or tabasco sauce rev up the heat for those who like it spicy. Notes a fan, “Refreshing and delicious. What a creative way to enjoy fresh raw veggies and gazpacho!”
Minted Vegan Vichyssoise
Vichyssoise—named after the Vichy region in France—is a creamy leek and potato soup that’s typically served chilled, though it’s also good warm. This vegan vichyssoise gets its creaminess from unsweetened plant milk, while fresh mint lends an extra hint of cool. A reviewer writes, “I wasn’t sure how this was going to taste but the flavors work and are delicious and refreshing.”
Roasted Tomato and Red Pepper Soup
The success of this tomato soup comes from roasting tomatoes, onion, and red bell pepper first before blending and cooking. Green beans, carrots, and pasta are added, creating a chunky soup with a sophisticated blended tomato base. Yum! “A good hearty soup and fairly easy to make,” shares a reader.
Summer Squash Soup with White Beans and Kale
Summer squash takes center stage in this stellar soup that also features leeks, white beans and kale. Everyday flavor enhancers such as garlic, lemon juice, salt, and pepper, are all you need to make this one a winner. Writes a reviewer: “Everyone loves it! It’s clean, light, and so flavorful.”
Strawberry Gazpacho
Transform a pound of strawberries into a cool meal to revitalize the whole family with this rosy strawberry gazpacho. Garnish with fresh herbs, such as chives, basil, or thyme. You’ll have this one on the table in 20 minutes. Says one fan, ”Everyone loved it! Making it again and again—perfect for summer,” notes one reviewer.
Asparagus, Potato, and Butter Bean Soup
In this heart-warming stew, the winning combination of leek and potato gets a boost with the earthy-sweet flavor of asparagus. Throw in some white beans for extra body, and season with fresh dill, mustard seeds, and cayenne pepper. Writes a reviewer, “Delicious soup! I wasn’t too sure if I’d have to doctor it up, because it was simply seasoned, but it’s really fabulous just like it is.”
Rhubarb and Red Quinoa Soup
Not just for pies and jellies, rhubarb tastes delicious in clear soup, too. The earthy tones of red quinoa, plus a touch of brown sugar, balance out the tart rhubarb flavor. Fresh spinach adds a flourish of green, and ginger, cinnamon, and turmeric lend a subtle warmth. A reviewer shares, “This was easy to make and my husband, who cooks for a living, said it’s excellent! The mix of tastes was complex and yummy!”
Spring Greens Soup
Packed with salad greens, this sprightly soup is a feast for the eyes as well as the taste buds. Cucumber, peas, plant milk, and avocado soften the bitterness of the greens, allowing the flavors to roll languidly off your palate. No cooking required, but don’t forget to allow four hours of chill time—for the soup that is! Notes a fan, “I absolutely loved the flavor and what a great way to eat a ton of greens!”
Chayote Soup with Roasted Hominy
Sick of the same old flavors? Try this chayote squash soup. In a blended base of potato and chayote squash—which is like a cross between cucumber and zucchini—lime-infused roasted hominy adds a pop of tangy flavor and an exciting textural contrast. Note: Hominy is a common Mexican ingredient and consists of dried maize kernels that have been soaked in alkali.
About the Author
About the Author
Lisa Esile, MS
Lisa Esile is an author, illustrator, blogger, vegetable gardener, and whole-food enthusiast with a special fondness for potatoes. She has a master’s degree in human nutrition and is passionate about showing people how to live happier, healthier lives. She is the author of Reach Your Big Calm and the co-author of Whose Mind Is It Anyway? Find her on Facebook.
See More from this AuthorMORE FROM FORKS OVER KNIVES
Join our mailing list
Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.
By providing your email address, you consent to receive newsletter emails from Forks Over Knives. We value your privacy and will keep your email address safe. You may unsubscribe from our emails at any time.
Comments (0)
(0 from 0 votes)