When sweat drips down your back but you still crave a hot meal, these no-cook, blender, and slow cooker soup recipes let you enjoy flavorful bowls of goodness without heating up the kitchen. Loaded with garden vegetables and lean proteins like chicken and shrimp, they make summertime soups downright irresistible.
Many can be made ahead and enjoyed chilled, ideal for scorching days when cooking loses all appeal. Or keep preparation minimal using handy appliances, so you spend less time laboring over the stove. Purees, gazpachos, and blender soups help you beat the summer heat, one nutritious chilled spoonful at a time!
Lean and Mean Turkey Burger Soup
Piling veggies atop a juicy burger satisfies without weighing you down, so why not transform that winning strategy into a lively soup? This clever version stars lean ground turkey kicked up with chili powder, garlic and paprika.
Start with an aromatic base of diced onion, carrots and celery sautéed in olive oil. Sprinkle on spices once vegetables soften then let flavors bloom briefly. Splash in some wine or broth to scrape up any browned bits stuck on pan bottom. Tomato paste adds rich sweetness that simmers until thickened, with beans and greens stirred in last minute for some color contrast. Dollop a bit of Greek yogurt over each serving for a fresh tangy finish.
15-Minute Stovetop Tortellini and Chicken Soup
You may not expect a speedy stovetop soup recipe during sweltering summer days. But small stuffed pasta like tortellini cook lightning fast, clocking in at just 15 minutes for this satisfying chicken noodle version. Rotisserie chicken eliminates lengthy prep work too in this streamlined one-pot wonder.
Melt butter in a soup pot until bubbling and browned for an irresistible nutty aroma. Cook onion, carrot and celery before adding broth then whisking flour to thicken. Drop spoonfuls of fresh three-cheese tortellini directly into the simmering broth so the edges become irresistibly silky. Shred leftover chicken and stir into piping hot soup right before serving for the quickest protein boost ever. Sprinkle Parmesan or shredded mozzarella to finish.
Tex-Mex Chicken Tortilla Soup from the Slow Cooker
With zero sautéing required, this hands-off chicken tortilla soup delivers incredible Southwestern flavor, yet keeps your kitchen cool since the actual cooking happens inside the slow cooker. Dicing lots of garden vegetables means you can take advantage of summer’s bounty while scarcely lifting a knife.
Combine cubed chicken thighs, black beans, diced tomato, and frozen corn in the stoneware crock. Top with homemade taco seasoning then cover with chicken stock. Eight hours later, use two forks to shred the succulent poached chicken right in the pot. Top each bowl with crunchy tortilla strips, cilantro and lime wedges for a zesty finish that highlights summer’s best sunny flavors.
Sweet and Smoky Chicken Corn Chowder
When farmstands burst with sweet corn, transform perfect golden kernels into this irresistible chowder with bacon adding a smoky contrast. Tangy Greek yogurt swirled in at the end cools things off with a bright protein punch.
Dice potatoes small so they break down into a velvety lush base. Char corn cobs first over open flame for irresistible caramelized kernels with exotic grilled flavor. Crisp chopped bacon in the rendered corn drippings for max efficiency, then make a savory base with garlic, stock and corn milk. Top creamy bowls with crispy bacon bits, fresh green onions and parsley for irresistible texture and color.
No Cook Watermelon Gazpacho with Burrata
Skeptics scoff at icy cold fruit soup, but one spoonful of this vibrant watermelon gazpacho may win over even passionate hot soup loyalists. No tedious simmering or sweating over a stove required – just the magic of your blender and juicy ripe melons starred during their fleeting season.
Cube watery watermelon flesh and lime juice then whirl into velvety pink puree speckled with emerald green flecks of cilantro and basil. Top each glass with milky fresh burrata cheese balls that eventually melt into the sweet and herby melon soup below for an incredible interplay of temperatures and textures in one refreshing summer starter.
15-Minute Stovetop Yellow Squash Soup
This velvety vitamin-packed soup highlights summer’s most prolific veggie yet comes together in a mere 15 minutes stovetop start to finish. Taking advantage of peak season ingredients like vibrant zucchini-family squash means you effortlessly enjoy their treasured nutrients before the short season ends.
Transform 2 pounds fresh yellow squash and chopped Vidalia onions into a flavorful base by roasting quickly under the broiler. The high dry heat concentrates natural sugars and develops irresistible caramelized flavor in minutes without heating your kitchen. Puree the sweet browned veggies with broth, nutmeg and garlic into a lush creamy soup faster than most can peel and chop squash to start a recipe!
Chilled Avocado Cucumber Soup with Crab
On steamy days when cooking loses all appeal, chill out with this no-cook soup that simply whirls up pantry ingredients in the blender. Avocado imparts lush texture and subtle flavor as the base while cucumbers offer a juicy fresh contrast. Plump crab meat folded in at the end provides easy lean protein too.
Core-seeded cucumbers and cube firm Hass avocados before adding to your powerful blender or food processor. The consistency should resemble a loose guacamole. Thin with cold vegetable or chicken broth to desired creaminess and acidity. Chill for at least 2 hours so flavors marry in the fridge. Finally, mix in flaked crab or shrimp gently to retain the delicate texture. Swirl in Greek yogurt for a tangy finish if desired.
Sweet Corn and Poblano Pepper Gazpacho
This vibrant yellow gazpacho celebrates summer’s most beloved vegetable transformed into a silky puree bursting with natural corn sweetness. Balance the corn’s sunny sweetness with charred poblano peppers, zesty lime, and cilantro. The bright flavors and colors energize like summer’s first ear enjoyed on the porch swing.
Working in batches helps ensure proper blender function for the smoothest, silkiest texture. Roast poblanos directly over a gas flame until skin blisters, about 5 minutes. Core, seed, and chop chunks small. Add corn cut from the cob along with broth, cumin, and garlic to blend each batch for 1-2 minutes until completely smooth. Stir roasted poblanos in the last to retain texture. Chill at least 2 hours for flavors to meld.
Classic New England Clam Chowder with Bacon
This creamy seafood chowder brimming with tender clams and potatoes lets you pretend you’re beachside at the shore, even when enjoying it lakeside from your own backyard. Splashes of white wine add complex flavor minus the extra calories of more cream. Bittter greens balance the richness for a lighter take on the indulgent classic.
Sear chopped bacon first. Saute aromatics like onion and celery in the rendered drippings before deglazing with wine. Briefly simmer bay scallops or diced white fish for delicate texture. Add diced potato, clam juice, and just enough light cream to coat a spoon. Top each bowl with freshly shucked clams right before serving. Swirl Dijon mustard or hot sauce to brighten flavors. Sprinkle fresh thyme over creamy bowls for an irresistible aroma and flecks of green.
Chilled Zucchini Soup with Toasted Almonds
This easy Vitamix soup highlights summer’s most bountiful vegetable in just minutes with no actual cooking on blazing hot days. Taking advantage of peak season zucchini and basil means effortlessly reaping their treasured nutrients before the short season ends.
Simply trim and chop fresh young zucchini before whirling it into a stunning light green puree with cold vegetable broth, olive oil and lemon juice. Blitz in the powerful blender for just 60 seconds for a refreshingly drinkable chilled soup. Dust each bowl with minced chives and chopped toasted almonds for contrasting flavor and welcome crunch. Both ingredients can be made ahead and stored in the freezer too for ultimate convenience.
Mexican Street Corn Soup with Lime Crema
Transport your whole family straight to sunny Oaxacan Mercado del Carmen food stall adventures without needing to pull out your passport for this lively Mexican street corn soup tasting like a favorite beach resort vacation. The contrast of cool tangy lime crema tames any spicy chili kick.
Fire roast poblano peppers first for irresistible char flavor. Simmer juicy corn kernels scraped from the cob with broth and diced potatoes. Toast whole cumin seeds, then grind and add to a shimmering pool of summer’s gold elixir along with smoked paprika and chili powder. Blend half the base for lush creaminess and bright yellow visual punch if desired. Swirl in crema and cilantro for a beautiful study in summer contrasts.