It might seem a bit strange to whip up a big bowl of soup in the heat of summer. It's hot out, and soup sometimes feels like something hearty that will warm you on the chilliest night. I get it.
But the truth is that there are so many delicious veggies that are in season right now, and cooking a big pot of a bright, zippy and fresh medley of summer flavors will absolutely rejuvenate you. Plus, you can actually serve some of these soups warm or cold, so a few are even appropriate on the most sweltering of evenings.
This lovely tomato and fennel stew calls for clams, cod, shrimp and scallops, but you can mix and match them as you please. Any white fish easily stands in for the cod, while the clams can be replaced with mussels, for example.
I just love slow-cooker soups! They are easy as can be -- perfect for a busy night -- and you don't have to heat up an already warm house just to make dinner. With corn, potatoes, herbs, squash and bacon, you get a hearty yet seasonal meal.
You can customize this versatile recipe to your heart's content. Not in the mood for chicken and white beans? Use any kind of beans you want, and either forget the chicken entirely or swap it out for something like ground turkey (brown it in the pan first) or any leftover pre-cooked protein like pork or cubed sauteed tofu. This would be swell with some chopped summer squash as well.
Tomato soup has cemented itself as a fan-favorite for a number of reasons. Give it a summer makeover by blending in some fresh orange juice, leeks and carrots for some extra freshness.
This healthy sweet-savory soup will fill you right up, and it's easy to customize according to your tastes. All you need is a blender (or lack thereof) and you can give it two different looks: creamy or brothy. It's up to you!
Minestrone soup is a classic, but let's be honest. You've had it countless times in your life, and you could go for something just a little different, a little more exciting, right? Say no more. Grab your favorite seasonal veggies, a few herbs, a scoop of pesto, and let's get cooking.