Light & Refreshing Summer Soup Ideas for Dinner

Between all the grilling (my husband commandeers the grill every weekend he’s home from construction jobs) and the endless parade of cold pasta salads (which my kid is now “totally over”), I’ve been craving something different but still light for dinner.

Don’t get me wrong, I love a good burger and potato salad as much as anyone!

But after weeks of heavy cookout food, I’ve been turning to refreshing summer soups that don’t weigh you down but still feel like a real meal.

The best part?

Most of these soups require minimal cooking time (or none at all!), which means I’m not standing over a hot stove when it’s already 95 degrees in my kitchen.

I’ve been serving these with some good crusty bread or a simple side salad, and even my husband who initially gave me the “soup in summer?” look has become a convert.

So if you’re also in a summer dinner rut and looking for something beyond the typical BBQ fare, here are my favorite light and refreshing summer soups that have been saving our weeknight dinners,

Cold Soups for Summer

When the temperature climbs and even the thought of turning on the stove makes me break into a sweat, cold soups become my dinnertime heroes.

That’s why I’ve been leaning towards cold summer soups for dinner.

These chilled soups are not only incredibly simple to make (most just need a quick whirl in the blender), but they’re also perfect for those hot summer nights.

1. Classic Tomato Gazpacho

If you’ve never made gazpacho before, this is the one to start with because it actually tastes like summer in a bowl.

I love whipping this up when I’m drowning in ripe tomatoes from the farmer’s market and need something cold, easy, and kinda fancy-feeling (without turning on the stove while the kids are running around).

Here’s how to make it:

You’ll need:

• 2 pounds ripe quality tomatoes, cored and roughly chopped (about 3 large)
• 1/2 medium cucumber, peeled and roughly chopped
• 1/2 red bell pepper, roughly chopped
• 1 tablespoon minced shallot
• 1 small garlic clove, peeled
• ¼ cup olive oil
• 2 tablespoons sherry vinegar (or red wine vinegar)
• ¾ teaspoon kosher salt
• ¼ teaspoon smoked paprika (pimentón)

How to make it:

• Just toss everything into a blender and blend until totally smooth. Give it a taste and add a little more salt if needed.
• Then pop it in the fridge for at least 2 hours to chill—longer if you’re making it ahead (up to 3 days!).
• When it’s time to serve, top it with extra chopped veggies, a drizzle of olive oil, and some crusty toasted bread on the side.

It’s super refreshing, no cooking required, and perfect for busy days when you want something light but satisfying.

2. Watermelon Gazpacho

This watermelon gazpacho is my go-to when I want something light, refreshing, and a little fancy-looking without the extra effort.

It’s sweet, spicy, and savory all in one bite, and it’s totally make-ahead.

You’ll need:

• 1 medium English cucumber, peeled and seeded
• 2 cups diced tomatoes
• 2 cups diced watermelon, plus more for garnish
• 1/2 red bell pepper, seeds and ribs removed, finely chopped
• 1/4 cup olive oil, plus more for drizzling
• 1 tablespoon apple cider vinegar
• 1 small jalapeño pepper, seeds removed, finely minced
• 1/2 shallot, finely minced
• 1 teaspoon coarse salt
• 1/4 teaspoon black pepper
• Sour cream, torn basil, and crusty bread for serving (optional but so good)

How to make it:

1. Finely dice the cucumber and set a little aside for garnish. Toss the rest into a blender.
2. Add the tomatoes, watermelon, bell pepper, olive oil, vinegar, jalapeño, shallot, salt, and pepper to the blender.
3. Blend it all up until it’s as smooth (or chunky) as you like.
4. Taste and adjust seasoning—add more salt, pepper, vinegar, or oil if needed.
5. Chill in an airtight container for at least 2 hours (or overnight for even more flavor).
6. To serve, divide into bowls and top with a swirl of sour cream, a few torn basil leaves, a drizzle of olive oil, and the diced cucumber and watermelon you saved. Don’t skip the crusty bread—trust me.

It’s bright, bold, and cooling and the perfect no-cook dinner or starter when you’re over the stove and just want something fresh.

3. Cucumber Avocado Soup

This healthy creamy green gazpacho is what you whip up when it’s way too hot to cook and you want something fresh, filling, and just a little fancy.

The avocado makes it super smooth, the herbs give it a bright pop, and the jalapeño adds just the right amount of kick.

No stove, no stress, just toss everything in a blender and boom, dinner (or lunch) is done.

You’ll need:

• ½ cup diced yellow onion (rinsed in hot water for 30 seconds)
• 2 cups diced cucumber (peeled or unpeeled)
• ½ ripe avocado
• ½ cup diced celery
• 2 tbsp diced jalapeño, seeds removed
• 1 ½ tsp salt
• 1 tbsp chopped cilantro
• 2 tbsp chopped dill
• 2 tbsp chopped parsley
• 1 ½ tbsp white wine or champagne vinegar
• 1 large garlic clove
• ¼ cup plain Greek yogurt or sour cream (or a vegan sub)
• ¼ cup olive oil
• 1 tsp honey

How to make it:

1. Dice the onion and rinse it under hot water for 30 seconds to mellow the flavor (you can skip this step if you don’t mind the raw bite).
2. Throw all the ingredients into a high-speed blender and blend until smooth and creamy.
3. Taste and adjust the seasoning—add more salt, vinegar, or herbs if you want.
4. Chill in the fridge or serve right away if you’re hungry now.
5. Top with a swirl of yogurt, drizzle of olive oil, some fresh herbs, and a sprinkle of salt and pepper.

4. Chilled Corn Soup

This golden gazpacho is exactly what you need to use it all up in the most delicious way.

It’s naturally sweet, a little spicy from the jalapeño, and super refreshing. Bonus? You don’t even have to turn on the stove.

You’ll need:

• 5 ears of corn, kernels cut off (or use frozen/canned if that’s what you’ve got)
• 2 yellow bell peppers, chopped
• 3 cloves garlic, chopped
• Two 10.5 oz containers yellow cherry tomatoes, halved (to make it more aesthetically pleasing but can use red cherry tomatoes)
• 1 cup diced onion
• 1 jalapeño, seeded and sliced
• 3 to 4 sprigs fresh cilantro
• 1 tablespoon salt
• Olive oil, for drizzling
• Salt and pepper, to taste

How to make it:

1. Add all the ingredients (except olive oil for garnish) to a large bowl and toss well with the salt.
2. Let everything sit on the counter for 1 to 3 hours to marinate and deepen the flavor.
3. Transfer to a blender in batches and blend until smooth.
4. Taste and adjust the seasoning—add a pinch more salt or pepper if it needs it.
5. Serve with a drizzle of olive oil, a sprinkle of fresh corn kernels, and chopped cilantro on top.

It’s sweet, savory, and super light—and your blender basically does all the work. Perfect for those no-cook dinner nights!

5. Chilled Pea and Mint Soup

Such a simple soup to make and very tasty too!

This minty pea soup is light, velvety, and comes together in minutes with frozen peas and a handful of mint leaves.

Plus, you can serve it hot or cold depending on your mood (or the weather or the chaos level at dinner time).

You’ll need:

• ½ tablespoon butter
• 1 large shallot, peeled and minced
• 2 cups chicken stock or vegetable stock
• 10 fresh mint leaves
• 1 lb (500 g) frozen baby peas (also called petite peas)
• Salt and freshly ground pepper, to taste

How to make it:

1. Melt the butter in a medium pot over medium-high heat. Add the shallots and cook for about 1 minute.
2. Pour in the stock and add the mint leaves. Bring to a boil.
3. Add the frozen peas and bring everything back to a boil. Lower the heat and simmer for about 4 minutes, until the peas are tender.
4. Season with salt and pepper, then let the soup cool slightly.
5. Remove the mint leaves and blend the soup until smooth—either using a blender or an immersion blender.
6. Chill in the fridge to serve cold (it’s so refreshing this way), or reheat gently to enjoy it warm.

6. Chilled Beet Soup (Cold Borscht)

This is called the prettist pink soup there is.

It’s creamy, tangy, a little crunchy, and honestly one of the most refreshing meals you’ll make all season.

You’ll love how easy it is to throw together, and how it keeps in the fridge for days, making lunch or dinner basically a no-brainer.

Plus, it’s pink. Like, gorgeously pink.

You’ll need:

• 2–3 beets, peeled and coarsely grated
• Chicken or vegetable stock (or water)
• ½ large cucumber (or 2 small), finely chopped or grated
• 1 dill pickle, finely chopped or grated
• A few radishes, finely chopped
• A few green onions, finely chopped
• 1 cup buttermilk
• ½ cup sour cream
• Salt and pepper, to taste
• Vegata (optional), to taste
• Chopped fresh dill and/or chives
• Hard boiled eggs, halved, for serving

How to make it:

1. Add the grated beets (and chopped beet greens/stems if you’ve got them) to a medium pot or Dutch oven. Cover with water or stock and bring to a simmer. Cook until the beets are tender, then let it cool completely.
2. Once cool, stir in the cucumbers, pickle, radishes, green onions, buttermilk, and sour cream. Add more stock or water if it’s too thick.
3. Season with salt, pepper, and Vegata (if using). Stir in some fresh dill and/or chives—save a little for garnish.
4. Chill in the fridge for at least an hour (or up to a few days).
5. Serve cold with halved hard boiled eggs and extra herbs sprinkled on top.

It’s light, it’s filling, and you’ll feel like the coolest mom on the block serving up something this pretty and flavorful.

7. Strawberry Basil Soup

If you’ve never had a sweet soup before, you’re in for such a treat.

This chilled strawberry soup is like dessert in a bowl, creamy, fruity, and just the right amount of fancy with a hint of basil.

You’ll need:

• 2 cups frozen strawberries
• ¼ cup sour cream
• ½ cup half and half
• 1 cup milk
• ¼ teaspoon basil extract (or chopped basil leaves to taste)
• Sugar, to taste (about 2–4 tablespoons, depending on sweetness of strawberries)

How to make it:

1. Blend the strawberries, sour cream, half and half, and milk until smooth.
2. Add sugar, starting with 2 tablespoons, and adjust to taste.
3. Mix in ¼ teaspoon basil extract (or a few chopped basil leaves). Add more if you want a stronger basil flavor.
4. Chill in the refrigerator overnight or for about 8 hours so it’s nice and cold.

It’s refreshing, creamy, and feels like the perfect summer dessert—but you can totally serve it as a starter to wow your guests.

8. Chilled Mango Soup

If you’re in the mood for something bold, sweet, and smoky, this chilled mango soup is going to hit the spot.

It’s totally vegan, packed with roasted pineapple and peppers, and finished with a kick of Tajín for that citrusy-spicy magic.

The best part?

You get all the cozy flavor of roasted veggies without the heat of a full-on hot soup—perfect for warm days when you want something unique but refreshing.

You’ll need:

• 1 medium red bell pepper (about 1½ cups, chopped)
• 1 cup pineapple chunks
• 2 garlic cloves, peeled
• 1 small red onion (about ¾ cup, chopped)
• 1 Tbsp olive oil
• ½ tsp smoked paprika
• ½ English cucumber (about 1½ cups, chopped)
• 2 small mangoes, peeled and diced (about 2½ cups)
• ¼ cup blanched slivered almonds
• ½ tsp salt
• Tajín seasoning, to top

How to make it:

1. Preheat your grill to 400ºF or your oven to 450ºF. Line a grill-proof pan with non-stick foil.
2. In a bowl, toss the bell pepper, pineapple, garlic, onion, olive oil, smoked paprika, and a pinch of salt.
3. Spread everything onto the pan and grill (or roast) for about 8–10 minutes, until slightly charred. Let it cool completely.
4. Once cooled, toss the cucumber, mango, almonds, salt, and roasted mix into a high-speed blender. Blend until silky smooth.
5. Taste and adjust seasonings—more salt, paprika, or even a little squeeze of lime if you’re feeling it.
6. Serve chilled or at room temp, topped with a generous shake of Tajín.

9. Chilled Cantaloupe and Mint Soup

You probably don’t think cantaloupe when you hear the word “soup”—but once you try this chilled version, you’ll totally change your mind.

It’s sweet, tangy, and lightly spiced with cinnamon, ginger, mint,and a tiny kick of green chili that keeps you coming back for more.

Plus, it’s blended in seconds and served cold, so no stove, no stress, and no sweat in the kitchen.

You’ll need:

• 1 medium cantaloupe, peeled, seeded, and cubed (about 1½ cups)
• ½ cup orange juice
• 1 tbsp orange zest
• 3–4 mint leaves
• 1 tbsp freshly grated ginger
• 1 small green chili, finely minced
• 1 tsp pink salt
• 2 tbsp fresh low-fat yogurt
• ½ tsp cinnamon powder
• 1 tbsp lime juice
• 1 tbsp olive oil

For garnish:

• A few fresh mint leaves
• 1 tbsp orange zest

How to make it:

1. Add all ingredients (except the garnish) to a blender and blend until smooth and creamy.
2. Chill in the fridge until you’re ready to serve—cold is key for this one.
3. Pour into bowls or glasses and top with fresh mint and a sprinkle of orange zest.

10. Carrot Coconut Soup

If your house starts smelling amazing while this is roasting, just know, you’re doing it right.

This roasted carrot and garlic soup is cozy, creamy, and has that perfect balance of sweet, savory, and just a little warmth from the ginger and cumin.

And the coconut milk at the end? Total magic.

It’s the kind of recipe you’ll want to double so you have leftovers for lunch the next day (trust me).

You’ll need:

• 2 pounds carrots
• 2 tbsp olive oil
• 1 yellow onion, chopped
• 1 head garlic (about 10 cloves), halved horizontally
• ½ tsp salt (plus more to taste)
• ½ tsp cumin
• 1 tbsp freshly grated ginger
• 5 cups vegetable broth
• ¼ cup coconut milk

How to make it:

1. Preheat the oven to 375°F.
2. Scrub the carrots and chop them into 2–3 large pieces each. Chop the onion into large chunks. Slice the garlic head in half horizontally (leave the peel on).
3. Place carrots, onion, and garlic on a baking sheet. Drizzle with olive oil and sprinkle with salt. Toss to coat. Place garlic cut side up.
4. Roast for 20 minutes. After 10 minutes, remove garlic and set aside. Toss the carrots and onions and return to oven for remaining 10 minutes.
5. Once veggies are done roasting, pop them (plus the peeled garlic cloves), cumin, ginger, and veggie broth into a blender. Blend until smooth and creamy—keep the lid vented a bit for steam.
6. Pour into a pot and heat on the stove for a few minutes.
7. Remove from heat and stir in the coconut milk. Taste and add more salt if needed.
8. Serve chilled.

More Light Summer Soups

You more refreshing but still satisfying soups when the heat hits hard?

They’re easy to make, packed with seasonal veggies, and perfect for lunch or dinner when you’re not in the mood to cook a full meal.

11. Zucchini Basil Soup

This creamy zucchini basil soup is the perfect way to use up extra zucchini and makes a cozy, healthy meal that comes together in under an hour.

Heat 1½ tablespoons of olive oil in a large pot over medium heat.

Add 8 minced garlic cloves and 2 cups of diced white onion (about 1 large onion), and sauté until fragrant and the onions turn translucent. Stir in 9 cups of diced zucchini (around 5 small zucchinis) and cook for another 2 minutes.

Pour in 4 cups of vegetable broth and 1 teaspoon of salt, bring everything to a boil, then reduce the heat to a gentle simmer.

Cover the pot and let it simmer until the zucchini is fork-tender.

Once cooked, carefully transfer the soup to a blender in two batches, adding half of a packed cup of fresh basil leaves to each batch.

Blend until smooth and creamy, then return the soup to the pot. Simmer uncovered for another 5–10 minutes to let the flavors meld.

Taste and adjust the seasoning with more salt and freshly ground black pepper as needed. Serve hot with a side of your favorite toasted bread.

12. Summer Minestrone

This hearty vegetable soup is everything you want in a cozy bowl—flavorful, filling, and packed with veggies.

To make it, heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add 1 chopped onion, 1 cup chopped celery, 1 cup chopped carrots, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper.

Sauté for about 5 minutes, then stir in 4 minced garlic cloves and cook for another minute. Add one 28-ounce can of diced tomatoes (with liquid), 8 cups of vegetable stock, 1½ cups of corn, and a parmesan rind if you’re using it for extra flavor.

Bring everything to a boil, then reduce the heat to medium-low and let it simmer for 15 minutes.

Next, stir in one 15-ounce can of rinsed and drained red kidney beans, 1 cup of ditalini pasta, and 2 cups of zucchini chopped into ½-inch pieces.

Let the soup simmer for another 10–12 minutes, until the pasta is tender.

Finish it off by stirring in 1 cup of roughly chopped fresh basil, and adjust seasoning with more salt and pepper if needed. Serve hot, topped with a sprinkle of grated parmesan cheese.

13. Roasted Red Pepper and Tomato Soup

To make, preheat your oven to 425°F (218°C). Arrange 3 pounds of halved or quartered tomatoes and 2 large halved red bell peppers (cores and seeds removed) on a baking sheet, cut side up.

Drizzle with 1 tablespoon of olive oil and sprinkle with 1 teaspoon of salt. Place a sprig of fresh basil on top and roast for 45 minutes to 1 hour, until the veggies are soft and slightly charred.

Once roasted, transfer the peppers to a bowl and cover tightly with plastic wrap to steam for 10 minutes—this helps loosen the skins.

Peel and roughly chop the peppers and discard the basil sprig. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat.

Add 1 diced large white onion and sauté until translucent. Stir in 3 roughly chopped garlic cloves and cook for another minute. Add ½ teaspoon smoked paprika and ¼ teaspoon dried chili flakes (if using), then stir in the roasted tomatoes and peeled peppers with all their juices.

Add 2 cups of low-sodium vegetable or chicken broth (or water), ¼ teaspoon baking soda, ½ teaspoon salt (or more to taste), ½ teaspoon black pepper, and 2 teaspoons sugar.

Bring everything to a simmer and cook for 15 minutes to deepen the flavor. Let the soup cool for 10 minutes.

Blend the soup in batches until smooth, then return it to the pot.

Stir in ½ cup of half and half cream or milk (more if you prefer a creamier texture), and adjust the seasoning as needed.

Gently reheat before serving, and garnish with fresh basil or your favorite toppings. This soup pairs beautifully with grilled cheese or crusty bread!

14. Lemon Chicken Orzo Soup

This soup is packed with tender veggies, juicy chicken, and brightened up with fresh lemon juice, making it feel comforting and fresh at the same time.

To make it, heat 1 tablespoon of olive oil in a large pot over medium heat.

Add 1½ cups diced carrots (about 3–4 medium carrots), ½ cup diced celery (around 3 ribs), ½ cup finely diced onion, and 2 cloves of garlic (or ½ teaspoon garlic powder).

Sauté for 5–6 minutes, stirring often, until the onions are soft and translucent. Add 8 cups of low-sodium chicken broth, ¾ cup (about 138 g) of orzo pasta, 1 bay leaf, ½ teaspoon salt, and ¼ teaspoon each of dried oregano, basil, and thyme.

Bring the soup to a simmer and cook for 10–12 minutes, until the orzo is tender.

Once the orzo is cooked, stir in 2 to 3 cups of cooked, chopped chicken and ¼ to ½ cup of fresh lemon juice (adjust to your taste).

Let the soup simmer for another 2–3 minutes, just until everything is heated through. Remove the bay leaf and taste—add more salt or pepper if needed.

For extra flavor, top each bowl with freshly chopped parsley and grated Parmesan cheese (optional but so good).

15. Shrimp and Corn Chowder

To make this soup, start by cooking 6 slices of chopped bacon in a large Dutch oven over medium heat until crispy.

Transfer the cooked bacon to a dish and set aside, leaving about 2 tablespoons of bacon grease in the pot. Add 1 diced yellow onion and 2 chopped celery stalks, cooking for 5 minutes.

Then stir in 1 bunch of chopped green onions (reserve some for garnish) and 1 tablespoon minced garlic, cooking for 1 minute more.

Pour in ¼ cup of white wine (or broth) to deglaze the pot, scraping up all the flavorful bits stuck to the bottom.

Add 4 tablespoons of butter to the pot, and once melted, sprinkle in 4 tablespoons of all-purpose flour.

Stir continuously and cook the roux for 3–4 minutes until it begins to brown slightly and smell nutty.

Slowly pour in 4 cups of chicken broth, stirring constantly. Bring to a soft boil, then add 1 pound of diced red potatoes. Reduce the heat and simmer for 12–14 minutes until the potatoes are tender.

Next, stir in 1 pound of raw shrimp (peeled and deveined, tails removed), 1 cup of heavy cream, 12 oz of fresh or frozen corn, 1 teaspoon minced fresh thyme (or ½ teaspoon dried), ½ teaspoon paprika, ½ teaspoon sea salt, and ½ teaspoon crushed black pepper.

Bring the chowder back to a simmer and cook for 5 minutes, until the shrimp are pink and cooked through.

Serve hot, garnished with the crispy bacon, extra green onions, and fresh chopped parsley for a beautiful finish.

16. Tortellini Spinach Soup

This hearty sausage tortellini soup is one of those easy one-pot meals that checks every box—flavorful, packed with protein and greens, and ready in under 30 minutes.

It’s perfect for weeknights when you want something satisfying but don’t feel like juggling five different pans.

To make it, heat 2 tablespoons of avocado oil in a large saucepan over medium heat. Add 1 small diced yellow onion and sauté for about 3 minutes, until softened.

Remove the casing from 1 pound of turkey sausage (or chicken sausage) and add it to the pot. Cook, breaking it up into crumbles, until fully browned and no longer pink.

Stir in 4 minced garlic cloves, 2 teaspoons Italian seasoning, and ½ teaspoon black pepper, and sauté for another minute or two until fragrant.

Next, pour in one 14-ounce can of diced tomatoes, 4 cups of chicken broth, 2 tablespoons of balsamic vinegar, and 14 ounces of water (you can just fill the empty tomato can). Bring everything to a boil, then stir in 10 ounces of fresh tortellini.

Cook for 10 minutes, then add ½ cup of unsweetened almond milk or heavy cream and a 5-ounce bag of fresh spinach. Let it simmer for another 5 minutes until the spinach wilts.

Turn off the heat and serve hot with a sprinkle of parmesan cheese and red pepper flakes on top. It’s creamy, comforting, and tastes like you spent way more time on it than you did.

17. White Bean and Summer Veggie Soup

To make this summer soup, heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.

Sauté 1 finely chopped yellow onion until it starts to brown slightly. Add in 4 minced garlic cloves, 2 chopped carrots, and 1 diced celery stalk, and sauté for about 10 minutes to soften the veggies and develop flavor.

Pour in ⅓ cup of white wine (such as Pinot Grigio) and cook for about 5 minutes, until most of the liquid evaporates.

Next, stir in three 15-ounce cans of drained and rinsed cannellini beans, 1 tablespoon tomato paste, 1 teaspoon salt (or to taste), ¼ teaspoon black pepper, ¼ teaspoon red pepper flakes (optional), ¼ teaspoon Italian seasoning, 1 teaspoon dried thyme, ½ teaspoon dried oregano, 2 bay leaves, and 2½ to 4 cups of vegetable or chicken broth (start with 2½ cups and add more later if needed). Bring the soup to a boil, then cover, reduce heat to low, and let it simmer for 15 minutes.

After simmering, discard the bay leaves and transfer about 2½ to 3 cups of the soup to a blender.

Blend until smooth, then return it to the pot and stir to combine. If the soup feels too thick, add more broth to reach your desired consistency.

Add in 2 cups of chopped kale (stems removed and finely chopped) and simmer for a few minutes until wilted. Taste and adjust seasoning—add more salt, pepper, or even a squeeze of lemon juice for brightness.

Serve warm and enjoy with your favorite bread for a filling, feel-good meal.