What are good summer soups??

Question

I need to cook dinner today so I thought I'd make a soup aswell

Does anyone have a good recipe for a summer vegetarian soups??

Thanks for any help

xoxo

Answer 1

Gazpacho - tomato based with chopped raw vegies, beans and avacado on top! This is a cold uncooked soup you can make and keep in the fridge. Yum!

Answer 2

Gazpacho is wonderful .....You can "cheat" and just use a giant can of V-8 juice and chop up alot of tomatoes, red & green bell peppers, onions, celery, and whatever else you like.  Put half of them in the blender with the juice;  and sprinkle the other half on top of the soup.  You might want to add a little vinegar and some herbs, if the V-8 isn't spicy enough - or use some cans of Snap-E-Tom instead .......

Answer 3

i had really yummy tomato soup for breakfast this morning...

cold soups are really good for summer

here are a couple good ones...

Cold Tomato Basil Soup

Ingredients:

2 pounds tomatoes

1 bunch fresh basil, chopped

2 cups vegetable broth

2 cloves garlic

2 tsp olive oil

2 tbsp balsamic vinegar

salt and pepper to taste

Preparation:

Place all ingredients in a food processor or blender and process until almost smooth, or until desired consistency is reached.

Transfer to a large saucepan and simmer over low heat for 10 minutes.

Serve chilled.

Watermelon Gazpacho

Ingredients:

approx 3 cups of watermelon, chopped

1 cucumber, diced

1 red or yellow bell pepper, diced

1 small onion, chopped

2 tbsp lemon juice

1 tbsp olive oil

1 jalapeno

2 tbsp fresh chopped parsley

dash salt and pepper to taste

Preparation:

In a blender or food processor, place about half of the watermelon, cucumber, pepper, and onion and all of the jalapeno. Add olive oil and lemon juice and puree until smooth.

Combine the remaining ingredients in a large bowl and mix well. Add to pureed ingredients and stir to combine. Add more salt and pepper, to taste.

Chill for at least one hour, to allow flavors to combine, and stir well before serving.

Serve chilled and enjoy!

Answer 4

I love me some french onion soup...yumyum

Answer 5

As I'm typing this I'm eating very spicy chicken gumbo. It's great.

Answer 6

Tomato and celery is light and tasty.  Put some chopped fresh basil in too near the end.

Answer 7

Butternut squash! .... maybe thats more an autumn soup though... problem is, i never think of soup as a summer thing. Maybe you should make some gaspacho!  Or asparagus soup! mmmm...

Answer 8

Can't help with a recipe, but if you ever get the chance to try 9 legumes (French veg soup) it won't disappoint.

Answer 9

Well..two kind of soups come to mind..when i read summer!!

1. Gazpacho

2. Italian minestrone

Enjoy your soup!!

Answer 10

Gazpacho Recipe

INGREDIENTS

6 ripe tomatoes, peeled and chopped

1 purple onion, finely chopped

1 cucumber, peeled, seeded, chopped

1 sweet red bell pepper (or green) seeded and chopped

2 stalks celery, chopped

1-2 Tbsp chopped fresh parsley

2 Tbsp chopped fresh chives

1 clove garlic, minced

1/4 cup red wine vinegar

1/4 cup olive oil

2 Tbsp freshly squeezed lemon juice

2 teaspoons sugar

Salt and fresh ground pepper to taste

6 or more drops of Tabasco sauce to taste

4 cups tomato juice

METHOD

Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.

Serves 8.

Gazpacho

Ingredients:

1 cucumber, sliced into chunks

4 large ripe tomatoes

1/2 bell pepper, any color

2 cloves garlic

1 celery rib, chopped

1 tbsp lemon juice

1/2 sweet onion, quartered

3 tbsp red wine or balsamic vinegar

1/2 tsp salt

dash black pepper

1 tsp chopped fresh parsley

1 tsp chopped fresh basil

1/4 tsp cayenne pepper (optional)

Preparation:

Simply combine all the ingredients in a blender or food processor, except the fresh herbs and process until smooth. Stir in the herbs, refrigerate until cool and serve with bread.

Vegan Cream of Asparagus

Ingredients:

2 1/2 cups vegetable broth

1 pound fresh asparagus, chopped

1 potato, thinly sliced

1/2 onion, diced

3 ribs celery, chopped

2 tbsp flour

2 cups soy milk

1/4 tsp dried tarragon

salt and pepper to taste

Preparation:

In a large saucepan, bring the vegetable broth to a boil. Add the asparagus, potato, onion and celery and reduce heat to medium low.

Allow to cook for 25-30 minutes.

Pour the soup into a blender or food processor and blend until almost smooth. Return soup to saucepan and add remaining ingredients.

Allow to simmer until thick, approximately another 8-10 minutes.

Cool Cucumber Soup

Ingredients:

2 tsp vegetable oil

5 cucumbers, chopped

3 cloves garlic

2 onions, diced

2 1/2 cups vegetable broth

1/4 cup chopped fresh dill

pepper to taste

1 cup soy milk

Preparation:

In a large saucepan, heat the oil over medium heat and sautee the cucumbers, garlic, and onions until onions are transparent, about 6 minutes. Add the broth and simmer until the cucumber is soft, about 15 to 20 minutes.

Remove the soup from the heat and transfer to a blender or food processor and blend until smooth. While the mixture is still warm, stir in the dill and season with pepper.

Chill. Stir in the soy milk just before serving.

Pumpkin Soup

Ingredients:

1 tablespoon vegan margarine

1 onion, diced

1 16 oz can of pumpkin puree

1 1/3 cups vegetable broth

3 cups soy milk

1/2 tsp nutmeg

1/2 tsp sugar

salt and pepper to taste

Preparation:

In a large saucepan, cook the onion in the margarine for 3-5 minutes, until onion turns clear. Add remaining ingredients, stirring to combine. Cook over medium heat for another 10-15 minutes. Enjoy!

Vegetarian and Vegan Cream of Carrot Soup Recipe

Ingredients:

2 tbsp vegan margarine

1 onion, chopped

12 carrots, sliced

1 potato, diced

4 cups vegetable broth

1/2 cup soy milk

salt and pepper to taste

dash of nutmeg

1/4 tsp ginger

1/4 tsp dried rosemary

1 tbsp orange juice

Preparation:

Heat the vegan margarine in a large saucepan. Cook the onion for 5 minutes over low heat, or until soft. Add the carrots and potato, cover, and simmer for 5 to 10 minutes.

Add the broth, cover and simmer about 20 minutes, or until the vegetables are tender.

Puree the soup in a blender or food processor and return to the saucepan. Add the soy milk and remaining ingredients and heat until warm. Enjoy!

Answer 11

Try Campbell's Chicken Noodle, possibilities.

just take out the chicken...(if u want, i looovvvvve MEAT!)

Answer 12

vegetabe -x