Comprised of a variety of fresh seasonal ingredients, these soups are a perfect starter for any backyard barbecue, picnic in the park, or beach bash. Simply prepare them at home, throw them in the cooler, and serve them up in small disposable cups when you’re ready to eat!
If the idea of a melon soup seems like too much for you, you haven’t tried this easy watermelon gazpacho. It’s easy to prepare, and you don’t need to use the stovetop. Simply take 2 cups cubed watermelon, 1 nice summer tomato, a small onion, and a clove of garlic and put it in your blender. Puree until smooth and drizzle in a tablespoon or two of good quality olive oil. Thin it out with water if necessary (although it will thicken up when chilled) and season with salt and pepper. Put it in the fridge for a few hours until nice and cold. Serve it topped with some fresh chopped basil or mint leaves, and some crumbled feta cheese.
Creamy Corn Soup
Nothing beats summer sweet corn and this creamy soup really showcases its full flavor. Take 3 ears of corn and cut the kernels off with a knife. Make sure to scrape down the cob so you get all the juice. Put about half of it in a blender with a small onion, a yellow bell pepper, a clove of garlic, and a small bunch of dill. Add about a tablespoon of olive oil and a little water. Blend until smooth and season with salt and pepper. Transfer to a bowl and stir in the remaining corn kernels. Chill for a few hours. Serve topped with more dill.
Avocado and Raw Broccoli Soup
The avocado gives this soup its creaminess, and raw broccoli gives it just the right crunch. Take 1 bunch of broccoli, half an avocado, the juice of 1 lemon, a small bunch of green onions, a clove of garlic, and 1 cup of water and blend it in a blender. Puree, season with salt and pepper and stir in 2 tablespoons of olive oil. Chill for several hours, and serve topped with a few finely chopped broccoli florets, some sprouts, and chopped green onions. You’ll be amazed at the difference in flavor of this soup.
Chilled Cucumber Mint Soup
This is one of the most refreshing soups you’ll eat, and it’s perfect as a summer starter on the back patio. Take 2 cucumbers, ½ cup of plain yogurt, juice of 1 lemon, ½ a small onion roughly chopped, one clove of garlic, and a small bunch of mint and blend it in a blender. Add 1/4 cup of water and a tablespoon of olive oil. Blend until smooth, and season with salt and pepper. Chill for a few hours, and serve topped with additional chopped cucumbers and chopped mint leaves. This one will definitely become a summer favorite.
Raspberry Jalapeño Soup
This sweet and spicy soup is a great soup for a brunch, or light lunch. It’s sweet, spicy, and creamy, and will make you question everything you know about soup. Take 4 cups of fresh raspberries, 1 ripe banana, a cup of orange juice, ½ cup of plain yogurt and 1 tablespoon of honey and puree it in a blender. Add 2 chopped jalapeños and continue blending. Add ½ cup of orange juice. Season with salt and pepper and chill for a few hours. Serve topped with additional raspberries and jalapeño slices.
This soup requires a bit of cooking, but it’s so worth the effort. Heat a chopped onion in a saucepan with 2 tablespoons olive oil. Add 3 cups chopped asparagus and cook until soft. Season with salt and pepper. Stir in 1 cup baby spinach leaves and 3 cups chicken broth. Simmer until the vegetables are tender, and then puree in a blender. Transfer to a bowl and let cool. Chill for several hours before serving cold. Make sure you taste the soup when it’s hot versus cold so you can see the difference in flavor the temperature makes. You’ll be amazed!
Sweet Pea and Basil
This bright green soup not only looks great, it tastes great too! To make it, put 4 cups of chicken stock and 2 cups of shelled green peas in a pot with half an onion that has not been chopped. Bring to a boil. Simmer for 5 minutes, remove the onion and season with salt and pepper. Transfer to a blender and blend with 1/2 cup plain yogurt and a small bunch of basil leaves. Chill well and serve topped with more basil.
Creamy Carrot Soup
Sweet carrots make a bright orange soup that is earthy, tasty, and hearty. To make it, take a pound of peeled and chopped carrots (a bag of baby carrots makes it super easy) and steam them in the microwave until tender. Combine them in a blender with 1/2 small onion, 1 clove garlic, a dash of cumin and the juice of 1 lime. Stir in 2 tablespoons plain yogurt, and continue blending until smooth. Season with salt and pepper and transfer the soup to a bowl. Cover and chill for several hours before serving. Serve with lime wedges, chopped cilantro and extra yogurt.
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