I know Summer isn’t here quite yet, but it’s not too early to have some light, healthy soup recipes ready. I don’t know about you, but when we lived in Florida, cooking in the summer months was something I tried to avoid! Here in Oregon, it’s not like that because we don’t typically get very many hot days.
Anyway, I was thumbing through my Pinterest board, “My Journey to a Healthier Me” for some healthy soups that are easy to make, don’t call for complicated ingredients and that are light for those warmer days. Here’s my round-up of five soups below and be sure to check my board for more soup recipes!
Cold Yogurt Cucumber Soup
Original recipe >> CookingLsL.com
- 1 large English cucumber — (peeled and finely diced)
- 1 garlic clove — (pressed)
- 1/2 tsp salt — (or more to taste)
- 2 tbsp. olive or sunflower oil — (optional)
- 2-3 tbsp. chopped fresh dill
- 2 cups plain Greek yogurt
- 2 cups cold water
- 2 tbsp. chopped walnuts — (optional)
- In a large deep bowl combine cucumber, garlic, salt, oil and dill.
- Add yogurt and stir to combine. Dilute with cold water, mixing well, making sure there are no lumps from the yogurt. Add more salt if needed. Top with chopped walnuts (optional)
- Refrigerate for at least 30 minutes, this way the soup is even more refreshing.
Copycat Panera Bread Summer Corn Chowder
Original recipe >> Fast Food Menu Prices
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 large onion, cut into 1/4-inch pieces
- 3 tbsp flour
- 5 cups vegetable broth
- 2 russet potatoes, cut into 1/4-inch pieces
- 4 cups fresh corn kernels
- 1/2 cup red bell pepper, cut into 1/4 inch pieces
- 1/2 cup green bell pepper, cut into 1/4 inch pieces
- salt, to taste
- 1/4 tsp freshly ground black pepper
- 1 cup half-and-half
- 2 ripe plum tomatoes, seeded and cut into 1/4-inch pieces, for garnish
- 1/2 cup thinly sliced fresh basil leaves, for garnish
- Add the olive oil and butter to a pot over low heat. Saute the diced onion for about 10 minutes over low heat until the onion becomes transparent.
- Sprinkle the flour over the onion, and cook for an additional 5 minutes stirring occasionally.
- Next, add the vegetable broth and potatoes to the pot and bring to a boil. Reduce heat to medium, cover the pot with a lid, and allow it to simmer until the potatoes are tender, for about 10 minutes.
- Add the corn, bell peppers, salt, pepper and half and half. Continue to simmer the chowder over low heat for about 10 minutes, stirring frequently.
- Ladle the soup into a serving bowl, and garnish with the tomato and basil.
- Make sure that your potatoes and bell peppers are diced into small pieces, 1/4 inches or smaller. This ensures that each piece is cooked thoroughly in the least amount of time, and gives you a full bite without being too big to chew.
- You can choose any garnish you like. If you don’t have fresh basil, you can use green onion slices or even parsley.
- This is a vegetarian dish, but for meat lovers, you can add pieces of bacon to the top.
- This soup can be stored in the refrigerator in an air-tight container for 4 to 5 days. Be sure to omit the garnish if you’re storing the soup, and add it just before serving.
Watermelon Tomato Gazpacho
Original recipe >> Eatwell 101
- 2 cups (300 g) diced seedless watermelon, keep a few dices for garnish
- 2 ripe tomatoes, peeled and diced
- 1/4 red onion, diced + slices for garnish
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil + garnish
- 1 teaspoon honey
- 3/4 teaspoon salt
- 1 oz. (30 g) feta cheese, crumbled, for garnish
- Fresh cilantro, for garnish
1. In a blender or food processor, puree the tomatoes and watermelon. Pour in the red wine vinegar, honey and olive oil and pulse. Add the onion and season with salt and pepper. Puree until smooth.
2. Pour into a pitcher and refrigerate the soup for 1 hour.
3. Stir before serving and pour into chilled bowls and sprinkle with remaining watermelon, red onion slices, feta, and cilantro. Drizzle with olive oil and serve.
Broccoli Cauliflower Soup
Original recipe >> Eatwell101
- 2 cups broccoli florets, chopped small, and rinsed
- 3 cups cauliflower florets, chopped small, and rinsed
- 1 cup carrot, diced ( optional for low-carb, keto diet)
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3-4 cloves garlic, minced
- 6 cups (1,5l) vegetable broth
- 1 (15oz – 420g) can diced tomatoes, drained (or 4 tomatoes, diced)
- 1 tablespoon Italian dried herbs
- A pinch of crushed red pepper flakes, or to taste
- Salt and fresh cracked black pepper
- Fresh grated Parmesan cheese, for serving (optional)
- Chopped fresh flat-leaf parsley, for serving
1. To make the broccoli cauliflower soup: In a large pot or dutch oven, heat olive oil over medium-high heat. Add onion and garlic; cook until onions are translucent and garlic is fragrant for about 2 minutes. Add carrot and cook stirring occasionally for 2 – 3 minutes. Add the broth, tomatoes, Italian herbs, red pepper flakes, salt, and pepper.
2. Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavors together.
3. Stir in the rinsed broccoli and cauliflower florets, and continue to simmer gently until cooked through but still crunchy, approx. 5 minutes.
4. Adjust seasoning with salt and pepper, garnish with parmesan and fresh parsley and serve the broccoli cauliflower soup immediately. Enjoy!
- If you want to thicken the soup a little, mix 1 tablespoon coconut flour or cornstarch with 1/4 cup (125ml) cold water then add to the soup 5 minute before the end of cooking time.
- If you like a smoother texture, blend the broccoli cauliflower soup with an immersion blender.
Summer Vegetable Soup
Original recipe >> Cozy Peach Kitchen
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 3 sprigs fresh rosemary
- 3 cloves garlic minced
- 0.5 pounds zucchini sliced into half moons
- 0.5 pounds summer squash sliced into half moons
- 2 ears sweet corn husked and silks removed and corn sliced from cob
- 1/2 pound green beans ends removed
- 1/2 pound fresh tomatoes diced
- 1 pound red potatoes cut into 1-inch cubes
- 12 ounces frozen lima beans
- 1 can (15 ounces) white beans drained and rinsed
- 7 cups vegetable broth
- 1/4 cup fresh chopped parsley plus more for topping
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice
- In a large soup pot or dutch oven, heat 1 tablespoon olive oil over medium heat. Once hot, add the diced onion and fresh rosemary sprigs. Saute for 5 minutes, or until onion is translucent. Add the garlic and saute a minute more.
- Carefully remove rosemary sprigs. Add all vegetables: zucchini, squash, sweet corn, green beans, tomatoes, frozen lima beans, red potatoes, white beans. Cover in vegetable broth. Stir in salt, pepper, and fresh parsley. If extra liquid is needed to fully cover the vegetables, add ½ cup water at a time until vegetables are fully submerged.
- Cover with a lid. Bring to a boil over high heat. Once boiling, uncover and reduce heat to low. Simmer uncovered until potato is softened, about 12-15 minutes.
- When the potatoes and vegetables are tender, stir in fresh lemon juice. Taste for salt and pepper. Serve topped with fresh parmesan and additional fresh chopped parsley.
- Vegetable broth is important in this recipe, so choose a broth with a flavor that you love or use a homemade broth. Vegetable bouillon cubes mixed with water will also work; just follow package instructions for the bouillon to water ratio.
- All vegetables can be substituted with the same amount of frozen or canned. If using canned, drain extra liquid before adding to the soup.