Soup is primarily considered a winter dish meant to warm the bones and be a nourishing companion for watching the snowfall. But in summer, it’s all about salads and wraps and meals that cool and travel well while we combat the sweltering heat.

So what options are there for those who still crave the comfort of a bowl and a spoon at meal time? The solution is simple: summer soups. Light and refreshing in nature and filled with the flavors of the season, summer soups, are often served cold or are made from summer vegetables. These soups are just as nourishing and flavorful as any salad. Besides, who wants to dip a cracker into a salad?

Pumpkin Flower Soup (Sopa de Flor de Calabaza)

Ingredients

• 1 poblano chile, or more to taste
• 1 cup butter
• 2 large onions, minced
• 1 head garlic, minced, or to taste
• 4 cups diced zucchini
• 2 cups fresh corn kernels
• 1 cup diced carrots
• 2 cups tomato puree
• 6 cups water
• 1 sprig epazote (found in Hispanic markets)
• 4 cubes chicken bouillon
• 4 cups fresh pumpkin flowers, washed and coarsely chopped
• 1 1/2 cups heavy cream
• salt and pepper to taste

Directions

1. Preheat the oven’s broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the poblano pepper in half from top to bottom; remove the stem and seeds, and place the pepper, cut side down, onto the prepared baking sheet. Cook under the preheated broiler until the skin of the pepper has blackened and blistered, about 5 minutes. Place the blackened pepper into a bowl, and tightly seal with plastic wrap. Allow the pepper to steam as it cools, about 10 minutes. Once cool, peel the skin from the pepper.

2. Melt the butter in a large sauce pan over medium-low heat, and cook and stir the onions until translucent, 3 to 5 minutes. Stir in the garlic, cook and stir for another 2 to 3 minutes until cooked but not browned, and add the zucchini, corn, and carrots. Cook and stir the vegetables until tender, about 15 minutes. Pour in the tomato puree and water, and add the epazote, chicken bouillon cubes, and peeled poblano pepper. Bring the mixture to a boil, reduce heat, and simmer for about 10 minutes.

3. Working in batches if necessary, pour the soup into a blender and blend until smooth. Pour the blended soup into a large saucepan, and bring to a simmer over medium-low heat. Stir in the chopped pumpkin flowers, and simmer until cooked and tender, 5 to 10 minutes. Stir in the cream, mix well, and add salt and pepper to taste.

Courtesy of allrecipes.com

The Ultimate Summer Fruit Soup

Ingredients

• 1 1/2 cups fresh blueberries
• 1 cup diced fresh pineapple
• 3 oranges – peeled, segmented, and chopped
• 1 honeydew melon – peeled, seeded and cubed
• 3 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1/4 cup white sugar
• 1 (16 ounce) can pineapple juice
• 1/4 cup vanilla low-fat yogurt (optional)
• 4 sprigs fresh mint leaves for garnish

Directions

1. Combine the blueberries, pineapple, oranges, melon, lemon juice, lemon zest, sugar, and pineapple juice in a large skillet. If desired, stir in the yogurt to make the mixture more creamy. Cook and stir over medium-high heat until the sugar dissolves and the fruit softens, 3 to 5 minutes.

2. Place fruit mixture into a blender or the bowl of a food processor; blend or pulse until smooth. Spoon into a freezer dish. Chill until mixture becomes slushy, about 20 to 25 minutes, or until desired consistency. Serve garnished with fresh mint leaves.

Courtesy of allrecipes.com

Organic Pea Soup with Mint

Ingredients

• 1 cup leek, minced
• 2 tablespoons unsalted butter
• 3 cups hot vegetable stock
• 3 cups fresh peas (about 3 pounds unshelled)
• 1/2 teaspoon sugar
• salt to taste
• 1 cup heavy cream
• 1/2 cup fresh mint, minced, or to taste
• Mint sprigs for garnish

Directions

In a large saucepan, cook the leek in the butter over moderate heat for 3 minutes, or until softened. Add the broth, peas and seasonings and simmer, covered, for 25 minutes, or until the peas are very tender. In a food processor, blend the mixture in batches until combined well. Let it cool. Chill the soup, covered, for at least 2 hours. Before serving, stir in cream and fresh mint. Garnish with mint sprigs. Correct the seasoning.

Courtesy of greatcoldsoups.com

Garlic, Spinach and Chickpea Soup

Ingredients

• 2 tablespoons olive oil
• 4 cloves garlic, peeled and crushed
• 1 medium onion, coarsely chopped
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 1/3 quarts vegetable stock
• 3 medium potatoes, peeled and chopped
• 1 (15 ounce) can garbanzo beans, drained
• 1 cup heavy cream
• 2 tablespoons tahini
• 2 tablespoons corn meal
• 1/2 pound spinach, rinsed and chopped
• ground cayenne pepper to taste
• salt to taste

Directions

1. Heat olive oil in a large pot over medium heat, and stir in garlic and onion. Cook until tender. Season with cumin and coriander.

2. Mix vegetable stock and potatoes into the pot, and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in the garbanzo beans, and continue to cook until potatoes are tender.

3. In a small bowl, blend the heavy cream, tahini, and corn meal. Mix into the soup.

4. Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.

Courtesy of allrecipes.com

Watermelon Soup

Ingredients

• 6 pounds seedless watermelon, diced
• 2 tablespoons chopped fresh mint
• 1 tablespoon sugar
• 2 tablespoons fresh lemon juice
• 1 cup lightly sweet white wine (such as Riesling)
• 1 teaspoon chopped ginger
• 8 teaspoons crumbled feta
• 1/4 cup sparkling wine (or sparkling water)

Directions

Combine 1 cup of the watermelon with mint and sugar in a bowl. Set aside. Blend remaining watermelon, lemon juice, wine, and ginger in a blender until smooth. Let sit 1/2 hour. Strain soup; divide among 8 bowls. Enjoy.

Cold potato-leek soup (vichyssoise)

Ingredients

• 4 leeks
• 1 medium onion
• 1 tablespoon olive oil
• 4 medium potatoes, peeled and finely sliced
• 4 cups unsalted chicken broth
• 1/4 teaspoon mace
• 2 cups evaporated skim milk, chilled
• 6 tablespoons chopped chives
• Ground black pepper, to taste

Directions

In a blender or food processor, process the leeks and onion until finely chopped. In a large saucepan, heat the olive oil over medium heat. Add the chopped leeks and onion, and saute until browned, about 5 to 7 minutes. Add the potatoes, chicken broth and mace. Cook over medium heat until the potatoes are tender. Pour the mixture into the blender or food processor. Blend until smooth. Pour into a large bowl and refrigerate. Before serving, stir in the evaporated milk. Ladle into individual bowls. Top each with 1 tablespoon chives and pepper to taste. Serve cold.

Courtesy of mayoclinic.com