summer soup

<p>Clean Eating Instant Pot Summer Soup! The perfect blend of comforting and fresh for the season. Packed with all the fresh summer produce and super customizable to whatever you have on hand!</p>

Instant Pot Summer Soup

chicken breasts

tomatoes

carrots,

celery,

garlic

farro (you can also use brown rice

chicken broth

olive oil

basil and oregano

garlic and onion powder

salt

zucchini,

sweet corn kernels,

Toppings: Parmesan, lemon juice, plain yogurt, fresh herbs, freshly ground pepper, etc.

Place everything except the zucchini and sweet corn in the Instant Pot or pressure cooker. Set to high pressure for 20 minutes. Release the steam.

Shred the chicken. Stir in the zucchini and sweet corn. Set to high pressure for another 5 minutes. Release the steam.

Let the soup rest for a few minutes &#8211; it thickens up a bit as it cools. Season with more salt and pepper and whatever toppings you like. Aaand devour!

I'm a soup lover and I'm loving this recipe flavors. Question- the basil &amp; Oregano is dry or fresh?

I plan on making this soup.  Sounds delicious.  I love both soup and the Instant Pot!

this is like my fave soup ever. winter spring fall summer. all the time. thank you!!!

I'm enjoying soups more than I used to and am already eating a lot of these ingredients in a lot of my recipes, so love the slow cook or instant pot (I have a slow cooker) no hassle option of throwing them all into one protein rich soup, thank you!

So I’ve made this soup twice in my Instant Pot, it took me close to an 1-1.5 hrs from start to finish. It is annoying to add the zucchini and corn after the initial cook time and then wait for it to reach pressure again etc (which added close to 25 Mins for it to reach pressure, cook for 5 mins and then release.) Next time I plan to sauté the Zucchini while the IP is going and then adding it when it is done as to avoid the second IP cook step.

I can’t wait to try this soup! Lindsay - was wondering what your favorite brand of chicken broth is to use for your soups. Still trying to find a good one!

I have an instant pot and now I have your recipe in hand. I am gonna prepare it right now for dinner. I am sure my foody hubby will love it:-)

https://www.youtube.com/watch?v=qp-FIvWn5Yo

The perfect blend of comforting and fresh for the season. Packed with all the fresh summer produce and super customizable to whatever you have on hand! 

Full recipe: https://pinchofyum.com/instant-pot-summer-soup

PRODUCTS (Amazon affiliate links):
Crushed tomatoes: https://amzn.to/2NvpiEg
Farro: https://amzn.to/2tXA6TA
Olive oil: https://amzn.to/2lX2kco
Garlic powder: https://amzn.to/2tZOzhA
Onion powder: https://amzn.to/2IY9PsU

Clean Eating Instant Pot Summer Soup

Hearty Instant Pot Vegetable Soup made with pesto, white beans, and delicious vegetables.

Instant Pot Vegetable Soup with Pesto

onion, diced

carrots, diced

red bell pepper, diced

yellow squash, diced

celery, chopped

tomato, diced

oz white beans,

vegetable broth, fat free

tomato paste

tsp black pepper

tsp salt

bay leaf

pesto

Parmesan,

Set the Instant Pot to sauté and add...

Set the Instant Pot to sauté and add one tablespoon of olive oil.

Add the diced onion, celery, and carrots.

Add the diced red pepper, yellow squash, and...

Add the diced red pepper, yellow squash, and zucchini.

Press Cancel.

Add the tomato paste, diced tomato, and the...

Add the tomato paste, diced tomato, and the rinsed small white beans.

Pour the vegetable broth into the pot and...

Pour the vegetable broth into the pot and top with the bay leaf.

Close the lid and set the timer to...

Close the lid and set the timer to 10 minutes on HIGH PRESSURE/MANUAL.

Once the time is up, perform a controlled...

Once the time is up, perform a controlled quick release.*

Remove the lid, discard the bay leaf, and...

Remove the lid, discard the bay leaf, and serve.

Serve with 1-2 tbsp of pesto per bowl...

Serve with 1-2 tbsp of pesto per bowl and garnish with Parmesan.

This cucumber melon gazpacho is light, fresh and the perfect soup for summer. The cooling soup is balanced with warming ginger shrimp for a flavorful bite.

Cucumber Melon Gazpacho with Ginger Shrimp

shrimp

lemon juice

tbsp white wine vinegar

tbsp fresh ginger (finely chopped)

tsp honey

large cucumbers (peeled

honeydew melon (diced)

scallions (white and green parts, chopped)

mint leaves

basil leaves

ginger

garlic (chopped)

avocado (peeled)

tsp sea salt

chives (finely chopped (for garnish))

tbsp hemp hearts (for garnish)

In a glass mixing bowl make the ginger shrimp marinade by whisking together the oil, lemon juice, vinegar, ginger and honey. Set aside.

Bring a medium pot of water to a boil, then reduce to a simmer. Add the shrimp and cook 2-3 minutes or until just cooked through. Strain the shrimp in a colander.

Add the shrimp to your marinade and cover or place both the shrimp and marinade in a plastic bag and marinate in the refrigerator for 3-4 hours.

Place all gazpacho ingredients into a high-powered blender and blend on high for 1 minute. Transfer gazpacho to sealed container and refrigerate 3-4 hours.

Once the shrimp has marinated, remove the shrimp and dice into small pieces. Combine the shrimp in a bowl with the 1/2 small diced cucumber and stir.

To serve, divide the gazpacho between 4 bowls. Add a few spoonfuls of the shrimp and cucumber to each bowl. Garnish with chives and hemp hearts.

Packed with summertime flavours, this soup is courtesy of Rodney Dunn from the Agrarian Kitchen.

Sweetcorn soup with basil, garlic and chilli butter

unsalted butter, chopped

onions, thinly sliced

thinly sliced prosciutto, finely chopped

1.5L (6 cups) chicken stock

red chillies,

basil

unsalted butter, softened

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981828251001&=domain=del

5348771529001-5981828251001

Recipe video above. Corn Soup is one of those rare soups best served cold. For all those days when it&#039;s too hot to even contemplate eating hot food!Sweet summer corn is the star here that makes a simple corn stock that drives home the corn flavour. If you can&#039;t get good fresh corn where you are, use frozen corn instead but prop the flavour up with chicken or vegetable stock.Serve cold as a canape in shot glasses, tea cups as a starter, or bowls as a meal. Serves 6 as a meal.

Cold Corn Soup for Summer

corn

water

100 grams/ 7 tbsp unsalted butter

garlic (, chopped)

onion (, finely sliced)

celery (, sliced)

leek (, white part only, finely sliced (sub 1/2 onion))

salt (, cooking/kosher salt, plus more as needed)

cream (, full fat)

thyme

bay leaf (, preferably fresh otherwise dried)

tsp black peppercorns

coriander seeds

corn kernels (, sautéed in butter until golden

onion

Cut off kernels: Cut the corn kernels off the cobs and transfer to a bowl.

Corn stock: Cut the cobs in half. Place in a large pot with the water. Bring to a boil, then reduce to medium low and simmer for 30 minutes. Strain - it should be 2 litres. If it&#039;s much more , simmer to reduce. If less, top up with water.

Sachet: Bundle the bay leaf, thyme, black peppercorns and coriander seeds loosely in a small piece of cheesecloth to create a sachet. Tie with cooking twine to secure.

Sauté aromatics: Melt butter in a pot over medium high heat. Add onion, celery, leek and garlic. Cook for 4 - 5 minutes until soft.

Cook corn: Add corn kernels then cook for 6 to 7 minutes.

Simmer: Add the corn stock and the sachet. Bring it to a boil and let it simmer for 20 minutes.

Cream: Add the cream and cook for 3 minutes.

Blend and sieve: Remove the Sachet. Blend in batches in a blender on high speed until smooth. CAUTION! Hot liquid + tightly sealed blender lid = soup explosion! To avoid this, either cool before blending. OR remove the lid of the feeding tube in the blender lid. Cover the exposed hole with a folded tea towel as you blend hot liquid. You will see me do this in the recipe video.

Strain: Pass through a fine sieve.

Adjust salt: Taste and add more salt if needed.

Chill and serve: Cool, then transfer to the fridge to chill completely. Intended to be served chilled or cool, but also great at room temperture or warm!

How to serve: In shot glasses as a canape, tea cups as a small starter, or bowls as a meal with hunks of crusty bread. Garnish with kernels sauteed in butter with green onion slices and a drizzle of extra virgin olive oil (basil oil would be even more incredible!).

A rich, creamy and refreshing cucumber, yougurt and herb soup

Cucumber, Yogurt, and Herb Soup

dill

chives

parsley (about 15 sprigs)

English cucumbers (about 8 ounces each)

lemon

low fat yogurt

olive oil,

tahini

white pepper

rice vinegar

Flaky salt (optional)

Storage: The soup can be refrigerated in an airtight container for up to 4 days. Stir before serving.

The Kitchn

Amelia Rampe

Step 1

Prepare the following, adding each to a blender as you complete it: Pick fresh dill fronds until you have 2 tablespoons. Coarsely chop fresh chives until you have 1/4 cup. Pick the leaves from about 10 fresh parsley sprigs and coarsely chop until you have 2 tablespoons.

Step 2

Trim the ends from 2 medium English cucumbers. Cut in half crosswise, then cut each piece in half lengthwise. Scoop out the watery centers with a small spoon and discard. Finely chop the cucumber until you have 1/2 cup and refrigerate for garnish. Coarsely chop the remaining cucumbers and add it to the blender. 

Step 3

Juice 1 medium lemon until you have 2 tablespoons. Add the juice, 1 garlic clove, 1 1/4 cups plain Greek yogurt, 1/4 cup olive oil, 2 tablespoons tahini, 1/2 teaspoon kosher salt, and 1/4 teaspoon white pepper to the blender. Blend until the mixture is creamy and smooth, 45 seconds to 1 minute. Place the blender in the refrigerator (or you can transfer the soup to a bowl) and chill for at least 4 hours and up to overnight.

Step 4

When  ready to serve, pick and coarsely chop fresh dill fronds, parsley leaves, and chives until you have 1 tablespoon. Add 1 tablespoon rice vinegar to the soup and stir the soup to combine. Pour into serving bowls and garnish with a swirl of olive oil, the reserved cucumber, herbs, and a pinch of flaky salt.

The refreshing cucumber soup is served cold, so it will go down well on a summer’s day. Ladle it into bowls for a smaller gathering, or pour into small cups for an amuse-bouche.

Cucumber soup

cucumbers (about 675 grams)

Greek yogurt

limes, juiced

tarragon,

mint sprigs, leaves picked

chives,

Finely chop a third of one of the cucumbers and set aside for when you’re ready to serve later. Roughly chop the remaining cucumbers and tip into a blender or food processor along with the yogurt and lime juice. Add the tarragon, most of the mint leaves and most of the chives. Blitz until the mixture is smooth.

Pour the soup into bowls or small cups, scatter over the finely chopped cucumber, remaining mint leaves and the rest of the chives. Drizzle with a little rapeseed oil just before serving.

Homemade Tomato Soup from Fresh Ripe tomatoes is our favorite Summer soup recipe! Make this soup in just 15 minutes using fresh ingredients.

Tomato Soup from Fresh Ripe Tomatoes

carrot

vegetable stock (see notes)

bay leaves

salt, pepper

balsamic vinegar

tbsp plant-based cream

Wash and dry the tomatoes, then chop them...

Wash and dry the tomatoes, then chop them roughly. Try to squeeze out excess water and seeds. Peel onion, garlic and carrot. Finely slice onion and garlic cloves and grate the carrot.

In a soup pot, heat olive oil, then...

In a soup pot, heat olive oil, then add onions and lightly fry them until translucent. Add grated carrots and garlic, stir-fry for about a minute or two, until the carrots tenderize. Then, add in chopped tomatoes and a dash of balsamic vinegar, stir well and let it cook down for a few minutes, stirring regularly.

Add vegetable stock, bay leaves and season to...

Add vegetable stock, bay leaves and season to taste with salt & pepper. Bring to a boil, then lower the heat and cook for about 15 minutes.

When the tomatoes are cooked, remove the pot...

When the tomatoes are cooked, remove the pot from heat, then remove the bay leaves and blend into a smooth soup with a stick blender.

Roughly chop basil leaves and add to the...

Roughly chop basil leaves and add to the soup for taste and garnish, add a teaspoon of cream and serve.

https://www.youtube.com/watch?v=n1DRR31z6_U

Simply Amazing Tomato Soup, made with fresh garden tomatoes. Just 15 minutes and a couple of ingredients to make it, quick & easy!

Full recipe can be found on our blog:
https://www.vibrantplate.com/tomato-soup-fresh-tomatoes/

Follow us: 
https://www.instagram.com/vibrantplate/ 
https://www.pinterest.com/vibrantplate/
https://www.facebook.com/vibrantplate/
https://twitter.com/VibrantPlate

Tomato Soup from Fresh Tomatoes

Okroshka is a refreshing Russian Cold Soup that&#x27;s perfect for a hot summer day. It&#x27;s healthy, delicious, and filling. This simple recipe is very easy to make using budget-friendly ingredients. Perfect for meal-prep.

Okroshka (Russian Cold Soup)

-3 cups kombucha (1/2 cups per portion)

5-6 Tbsp sour cream

cucumbers cucumbers

radishes

potatoes,

eggs,

chicken breast, cooked*

green onions

Bake or boil the potatoes whole with the...

Bake or boil the potatoes whole with the skin on. Make hardboiled eggs, and cook the meat if using. Let everything cool completely. Then peel the potatoes and eggs.

Dice the cucumbers, radishes, potatoes, and eggs and...

Dice the cucumbers, radishes, potatoes, and eggs and place everything into a large bowl.

Slice the chicken into small bite-sized pieces and...

Slice the chicken into small bite-sized pieces and add it to the veggie mixture.

Chop the herbs. Add the herbs to the...

Chop the herbs. Add the herbs to the bowl. Mix to combine. Place into a refrigerator and chill for about 30 minutes or more.

Top 14 summer soup recipes from across the web

The most viewed summer soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Instant Pot Summer Soup

Instant Pot Vegetable Soup with Pes...

Cucumber Melon Gazpacho with Ginger...

Sweetcorn soup with basil, garlic a...

Cold Corn Soup for Summer

Cold Corn Soup for Summer

Cucumber, Yogurt, and Herb Soup

Cucumber soup

Tomato Soup from Fresh Ripe Tomatoe...

Okroshka (Russian Cold Soup)

Instant Pot Summer Soup

Summer Corn Chowder

Summer Chicken Vegetable Soup

Summer Stew (A Vegetable & Whit...

Top 14 summer soup recipes from across the web

The most viewed summer soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Summer Soup

Instant Pot Vegetable Soup with Pes...

Cucumber Melon Gazpacho with Ginger...

Sweetcorn soup with basil, garlic a...

Cold Corn Soup for Summer

Cold Corn Soup for Summer

Cucumber, Yogurt, and Herb Soup

Cucumber soup

Tomato Soup from Fresh Ripe Tomatoe...

Okroshka (Russian Cold Soup)

Instant Pot Summer Soup

Summer Corn Chowder

Summer Chicken Vegetable Soup

Summer Stew (A Vegetable &amp; Whit...

The most viewed summer soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Summer Stew (A Vegetable & Whit...