Summer might seem like an odd time to crank up the stove for a pot of soup. However, there’s so much amazing seasonal summer produce! There’s sweet corn, juicy tomatoes, spicy peppers, gorgeous summer squash – the options are endless!
But I want you to think outside the pot.
Besides hot soups try a chilled plant-based soup that quickly comes together in the blender. Or, enjoy a creamy soup that highlights one ingredient. Chowder recipes are a great way to use up chunks of those CSA veggies. Experiment with different heirloom varieties of produce – use purple carrots, green tomatoes, and golden summer squash.
Here are some of my Favorite Vegan Summer Soup Recipes:
Raw, Vegan Cold Summer Soup Recipes: Throw it in the Blender
Chilled gazpacho soup is a traditional Spanish recipe. It’s best enjoyed during the hot days of
Light and refreshing, this Cold Cucumber Dill Soup swaps traditional milk and yogurt for plant-based coconut milk. This easy recipe can be made in just minutes. Throw everything in the blender, puree, and done.
This raw recipe, from the Rawtarian, uses cashews to add creamy richness for this healthy soup. I love that she uses celery — one of my favorite (and often underrated) vegetables. Especially in the summer! If you think celery is boring, try some of the organic celery at your farmer’s market. It’s full of sweet, crisp flavor – perfect for a simple, creamy summer soup.
Creamy Oil-Free Vegan Summer Soup Recipes
This easy, fat-free soup recipe is full of flavor from asparagus and tarragon. Besides being delicious, this is a great recipe to use up those asparagus tips. Cook the tips in the broth to impart more intense, natural flavor. Green peas amplify the verdant color. Yet they also add
This smooth, creamy soup from Susan at FatFreeVegan makes great use of summer squash. Her recipe highlights the sweet summer squash flavor. But she balances this with a kick from spicy pepper and savory oregano. Use up your squash and make a big batch. Freeze for future lunches or serve with a Green Bean Salad for a simple dinner.
Chunky Vegan Summer Chowders and Stew Recipes
This hearty quinoa stew comes together in under 30 minutes – perfect for a healthy weeknight dinner. Based on a traditional Peruvian recipe, it uses plant-based ingredients like potatoes and corn for authentic flavor. However, you can add your own summer vegetables. Zucchini and summer squash work well. But you can also use up your CSA veggies with diced kohlrabi, okra, or golden beets.
With simple summer ingredients, this hearty vegan corn chowder is easy to make any night of the week. This recipe uses frozen corn for convenience. But, when fresh corn is in season, use it! Take the extra step to cut the kernels off the cob. With potatoes, bell pepper, and zucchini, this plant-based 30-minute meal will satisfy!
A spicy tomato broth creates the base for this light, healthy soup. It is imparted with flavor from a Mexican sofrito: onions, garlic, jalapeno, and lime zest. This plant-based recipe uses hominy for hearty chunks of texture. However, you could also use fresh corn, chunks of Mexican
This easy, vegan recipe is a celebration of fresh summer vegetables. Authentic Peruvian recipes cook the corncobs in the broth. This secret
Make These? Let me Know!
If you give any of these bean recipes a try, let me know! Leave a comment, or take a picture and tag it @chefkatiesimmons or #plantsule on Instagram.
Peace and chickpeas, Chef Katie