Who said soup was only for cold weather? These 5 delicious summer soup recipes prove that soup can be served all year long!

Check out how products like Souper Cubes and Prepdeck streamline your cooking process and make storing leftovers easy and simple!

Texas Chicken Chowder 


This hearty Texas Chicken Chowder is a crowd pleaser and even better as a leftover! Its flavors are bright and toppings are refreshing, making it the perfect soup for the summer. 

*Pro tip: Freeze & store your soupy leftovers easier than ever before with Souper Cubes!


  • 2 tbsp. Olive Oil

  • 2 Yellow Onions, Chopped

  • 2 tbsp. Butter

  • 2 cans (4 Oz. Size) Chopped Green Chiles

  • 3 tbsp. Flour

  • 2 tsp. Kosher Salt

  • 2 1/2 tsp. Chile Powder, Such As Ancho

  • 1 1/2 tsp. Cumin

  • 1/2 tsp. Ground Red Pepper

  • 6 c. Chicken Stock Or Bone Broth

  • 3 lb. (Or More) Russet Potatoes, Peeled And Cut Into Bite-sized Chunks

  • 4 c. Shredded Rotisserie Chicken

  • 2 cans (15 Oz. Size) Black Beans, Rinsed And Drained

  • 2 c. Frozen Corn Kernels

  • 8 oz. weight Sharp Cheddar Cheese, Grated

  • Freshly Cracked Black Pepper

  • Avocado, Sour Cream, Sliced Jalapenos, Fresh Pico De Gallo, And Limes, For Serving


In a large Dutch oven or stockpot, heat olive oil until shimmering. Add chopped onion and cook until softened, about 8–10 minutes. Stir in butter and green chiles. Once butter has melted, add flour plus the salt and spices. Stir constantly until flour is absorbed and spices are fragrant, about 2 minutes.

Add chicken broth and potatoes. Bring to a boil, then lower heat and simmer for 15 minutes, or until potatoes are tender and can be pierced easily with a fork.

Use a slotted spoon to remove about 3 cups of the potatoes from the soup. It’s ok if you get some onions and chiles, too. Set aside. Use an immersion blender to puree the soup in the pot. Alternatively, blend soup in batches using a blender.

Add reserved potatoes back to the soup, along with chicken, beans, and corn. Cook until heated through. Add cheese, stirring until melted. Season with freshly ground pepper and more salt, if needed.

The soup is even better the day after it was made! Serve with all of the toppings and a squeeze of lime.

Spicy Cioppino


This Spicy Cioppino is the ideal meal after a long day at the beach or lake. You really can’t go wrong with fresh, local seafood. This recipe calls for tilapia and scallops, but feel free to experiment with whatever is fresh.


  • 4 small red potatoes, (1- to 2-inch diameter), quartered

  • 2 tablespoons extra-virgin olive oil, divided

  • 1 tilapia fillet, diced (about 5 ounces)

  • 4 ounces dry bay scallops,patted dry

  • 1 small sweet onion, sliced 

  • 2 teaspoons Italian seasoning blend or poultry seasoning

  • 1-2 teaspoons hot paprika

  • ¼ teaspoon salt

  • ¼ teaspoon freshly ground pepper

  • 1 cup dry white wine

  • ½ cup water

  • 3 plum tomatoes, diced

  • 2 tablespoons capers, rinsed (optional)

  • 2 tablespoon minced fresh parsley, (optional)


Place potatoes in a saucepan, cover with water and bring to a boil over high heat. Reduce heat and simmer until tender, 10 to 12 minutes. Drain.

Meanwhile, heat 1 tablespoon of oil in a large saucepan over medium-high heat. Add tilapia and scallops; cook, stirring once or twice, until just opaque, about 2 minutes. Transfer to a plate and cover with foil to keep warm.

Add the remaining 1 tablespoon oil and onion to the pan and stir to coat. Cover, reduce heat to medium-low and cook, stirring often, until lightly browned, 5 to 7 minutes. Uncover, increase heat to medium-high, add Italian (or poultry) seasoning, paprika to taste, salt and pepper; cook, stirring, until fragrant, about 30 seconds. Add wine, water and tomatoes; bring to a simmer.

Reduce heat to maintain a simmer and cook, stirring often, until the onion is tender, 6 to 8 minutes. Add the fish, scallops, potatoes and capers (if using), return to a simmer and cook until heated through, about 2 minutes. Garnish with parsley, if desired.

*Tip: Be sure to request “dry” scallops (i.e., not treated with sodium tripolyphosphate, or STP) from your fish store. Sea scallops that have been subjected to a chemical bath are not only mushy and less flavorful, but will not brown properly.

Summer Creamy Vegetable Soup 


This luscious, creamy vegetable soup is truly an ode to summer vegetables. It's made with some of the best summer vegetables found at your local farmers market: tomatoes, corn, and summer squash.


  • 2 tablespoons extra-virgin olive or coconut oil

  • 2 large onions, diced 

  • 2 tablespoons grated ginger

  • 4 cloves garlic, minced

  • 2 teaspoons red curry paste

  • 2 teaspoons kosher salt

  • 1 teaspoon ground coriander

  • 1 stalk lemongrass, chopped into 3-inch sections and bashed 

  • 1 pound tomatoes, diced (about 2 1/2 cups)

  • 1 carrot, diced (about 1 cup)

  • 1 large zucchini, diced 

  • 1 ear of corn, kernels sliced off (save the cob)

  • 1/4 cup coconut milk

  • 2 to 3 tablespoons lime juice

  • Basil leaves for garnish


Begin by heating your soup pot on medium heat for 3 minutes. Once the pot is warmed, add the coconut oil and onions and sauté for about 4 minutes, stirring occasionally. Next, add the ginger and garlic, and cook for another minute.

Add the curry paste, salt, and coriander to the pot and stir to coat the onions with the spices. Transfer the lemongrass and corn cob into the pot. Then, cover them with the tomatoes, carrots, zucchini, and corn kernels. Cover the pot with the lid and cook on low for 1 hour.

Uncover the lid. You’ll notice that a lot of liquid has formed in the pot. Use tongs to remove the corn cob and 3 lemongrass sections. Scoop out about 1 cup of vegetables into a bowl and set them aside.

Transfer all the cooked vegetables and liquid to a blender and purée everything until you get a creamy soup. Pour the soup back into the pot. Stir in the coconut milk and lime juice. Taste and adjust the seasonings to your liking. Add the reserved vegetables back into the soup and stir. 

Serve the soup in bowls and garnish with basil leaves.

Simple Summer Corn Soup 


This Simple Corn Soup is the perfect light summer meal. It’s warm, healthy, satisfying and best of all— super easy to make! With only 9 ingredients that you likely have on hand right now, bringing together this soup is quick and easy so you can spend more time enjoying the summer sunshine. 


  • 2-3 Tbsp olive oil

  • 1/2 large white onion, chopped

  • 2 cloves garlic, minced

  • 4 small red potatoes, quartered

  • Sea salt and ground black pepper

  • 3 ears corn (kernels sliced off)

  • 2 cups low sodium veggie broth

  • 2 cups unsweetened plant-based or regular milk

  • 2-3 stalks green onions, chopped (for garnish) 

  • 1-2 Tbsp nutritional yeast for a cheesy flavor (optional)


To a large saucepan over medium heat, add olive oil, onion, and garlic and sauté for 3-4 minutes.

Add potato, season with a little salt and pepper, and cover to steam for 4-5 minutes.

Add most of the corn, reserving a little for garnish, and stir.

If you plan to blend the soup, add in half broth, half milk for a creamier texture. But if you intend to leave it unblended, forgo the milk and do all vegetable broth (4 cups | 960 ml) for best texture/flavor.

Add broth and almond milk (if using), cover, and bring to a low boil. Reduce heat to low. Cook until the potatoes are soft and slide off of a knife when pierced – about 5-10 minutes.

If blending, add 3/4 of the soup to a blender and blend until creamy and smooth. If using nutritional yeast, add now.

Transfer soup back to the saucepan and bring back to a simmer. Taste and adjust seasonings as needed. Cook for at least 10 minutes to let it thicken. The longer it simmers, the more flavorful it will be.

To serve, top with chopped green onion, remaining fresh (or lightly sauteed) corn, and black pepper. Add a sprinkle of paprika for color.

Thai Chicken Zoodle Soup 


This Thai Chicken Zoodle Soup is packed with flavor and nutrients. The zoodles give it a lighter, more refreshing feel, making this soup and summer a match made in heaven!


  • 1 tablespoon coconut oil

  • 2-3 tablespoons red curry paste, depending on how hot you like it

  • 1 tsp ground coriander 

  • 1 tsp ground turmeric

  • 3 chicken breasts, cut into bite-sized pieces

  • 2 cups chicken stock

  • 3 tablespoons fish sauce

  • 1 tablespoon honey

  • ½ red onion, chopped

  • 15 ounce can of coconut milk

  • 3 large zucchinis, spiralized or cut into zoodles

  • Optional toppings: bean sprouts, cilantro, a squeeze of lime juice


Add the coconut oil and red Thai curry paste to a medium-sized pot over medium-high heat. Let the curry paste cook for 2 minutes then add the coriander and turmeric and cook for 1 minute more.

1 tablespoon coconut oil,2-3 tablespoons red curry paste,1 teaspoon each: ground coriander and ground turmeric

Add the chicken, chicken stock, fish sauce, honey, and red onion and bring the pot to a boil. Reduce the heat and simmer for 15 minutes. Add the coconut milk and heat through.

3 chicken breasts,2 cups chicken stock,3 tablespoons fish sauce,1 tablespoon honey,½ red onion,15 ounce can of coconut milk

Add the zucchini to the pot and let it cook for 2 minutes, or until it is soft enough to twirl around a fork.

Serve immediately and (if using) top with the optional toppings. Optional toppings: bean sprouts, cilantro, a squeeze of lime juice.

With Souper Cubes, you can store, freeze, and bake soups in perfect portions all summer long! Or check out more Prepdeck products that allow you to stress less with less mess in the kitchen.