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.
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.”
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.
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.
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.
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.”
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!
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!”
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!”
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.”
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 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.”
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.
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.”
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!”
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!”
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.
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. Lisa is the author of Reach your Big Calm and the co-author of Whose Mind Is It Anyway?.