Summer Soup Recipes

This is a great way to use the abundance of zucchini and summer squash in your garden and makes a lightly sweet, exotic base for fresh vegetable soups or stews.

This also freezes nicely, so it's a good way to enjoy your garden all winter.

If you can't find an Indian store for the Ginger-garlic puree, then buy fresh ginger root and grate about 1 tsp, mix it with 1/2 tsp garlic and make it into a paste with a little salt.
If you're going to use this to supplement a rich, heavy chowder recipe, then you may omit the butter or milk, since you'll get the richness in the dish you add it to.

Great low-cal soup to use up excess summer garden veggies.

What to do with an overabundance of squash?

This is an easy and aromatic summer recipe that won't leave you feeling over-full. The best part is it's made in a crock pot so you don't have to slave over a hot burner!

Delicious use for summer squash! Low fat, low carb, vegan recipe. Slightly spicy

This soup is a party in your mouth! A meld of flavors from all over the world. Think heat with chili peppers, think nutty with tahini, think Asian with miso and nama shoyu.

Created to use some of the zucchini and summer squash from our garden.

This soup combines the heart of summer flavor - corn, peas, green beans, onions, carrots, potatoes and celery - in a creamy soup.

A great summer soup.

Easy and quick to make; Nutritious and Low Calorie; Cool and Refreshing!

A delicious, light soup full of protein and energy.

Gourmet Magazine, August 1998

Wonderful soup from the garden. Best made with freash home grown organic vegtables.

This flavorful soup is best with fresh summer vegetables, but can be made with frozen too. It is very easy to make, packed with protein, low carb and makes a hearty meal on it's own.

Vegetable soup

I made this when I needed a snack but didn't know what I wanted. Turned out I made a yummy soup that I'll eat all week.

A pureed soup of summer squash and bell peppers, with a smoky spiced finish

It's a delicious creamy treat for summer days, tastes great when cold but it is lovely when it's hot, too.

This soup is a great way to use up the extra summer bounty from the farmer's market or garden -- or use canned and frozen ingredients for winter comfort. Kids love this soup, so make a big batch and freeze portions to pack into lunch boxes!

120 calories per serving.