16 Summery Soups for Hot Weather Dining

Soup can make a fast yet satisfying meal any time of year. While winter seems like the prime season for this type of dish, summer gives you access to a plethora of produce so ripe and fresh that they hardly need cooking at all. While winter soups can be comforting and rib-sticking, summer soups have all the freshest, in-season produce to work with. From corn and peppers to cucumbers and tomatoes, most of the year’s best vegetables reach peak ripeness during this season. Be them hot or cold, a light summer soup could be just the right thing to make when you can’t imagine waiting for something to simmer for hours on the stove.

If you have a green thumb you might be looking to use as many of your garden’s vegetables as you can in one dish. This summery minestrone uses green beans, zucchini, summer squash, tomatoes, peppers, and basil to make a light yet filling soup.

Corn chowder is never a bad idea, especially when you have a bushel of farm fresh summer corn to use. A pinch of turmeric boosts the soups color and adds a subtle earthiness, while shredded white cheddar and bacon ensure each bite is satisfying.

With the right seasoning, cantaloupe can make a delicious sweet-meet-savory take on gazpacho. Make sure to choose the ripest cantaloupe and cucumber for maximum flavor.

When corn is at the peak of freshness, it’s totally edible (and delicious!) raw. Enjoy it as a cool soup that’s infused with peppers and fresh summer cherry tomatoes.

It wouldn’t be summer without whipping up a batch of tomato soup using summer ripened tomatoes. This is one of our most-loved recipes of all time and one bite will tell you why.

This twist on a classic soup roasts fresh plum tomatoes before simmering them with onions, garlic, and a generous handful of basil for deep, comforting flavor. It's an Ina Garten favorite that tastes just as good served chilled on a hot summer day.

Some days are too hot to even think about eating something that is also hot. This green cucumber soup is best served cold, topped with tangy yogurt, fresh herbs and a drizzle of olive oil.

The sweet taste of summer watermelon pairs well with savory tomato for a take on classic gazpacho. Seasoned with red wine vinegar and feta cheese, the dish brings the best of Mediterranean flavors— perfect for a warm summer night.

When the weather’s hot, you can’t even think about turning on the oven. Nourish yourself with a cold avocado soup that’s equal parts creamy and satisfying.

Use some leftover chicken (or a rotisserie from the store) to make short work of this veggie-packed soup. White chili beans give the soup heft, while a mixture of fresh corn, bell pepper and summer squash add all the summer produce your heart could desire.

Cool, creamy and vibrantly colored, borscht is a beet soup thickened with yogurt. This summery version is served chilled and topped with fresh dill.

If you’ve had enough of grilled zucchini, turn your bumper crop into a savory soup blended with sautéed onion. Top it with a bright and tangy lemon oil and a few pieces of fried zucchini.

The base soup is just a simple concoction of blended cucumbers, but the added sauce is what sets it off. Hot jalapeño or Scotch bonnet combined with creamy, tangy yogurt adds a fiery kick to this warm-weather recipe.

The French dish ratatouille is all about using peak-season summer vegetables like zucchini, eggplant and tomato. This take on the classic turns the dish into a chunky soup, perfect for slurping up with a side of crusty baguette.

This stew is full of summer vegetables and rich coconut. The temper blooms aromatic spices like black mustard seed and red pepper flakes so they can pack a punch in the finished dish.