8 Easy Summer Soup Recipes with Bouillon
Soup is tasty, nourishing, and comforting at any time of the year.
Unfortunately, too many people categorize soup as autumn or winter food only. We have some news for you: those people are missing out on enjoying soup throughout all four seasons.
In fact, soup is perhaps at its very best in the summertime because of the wide variety and vast quantities of vegetables available to home chefs like you.
Soup is a quick and easy addition to any meal; it’s also great on its own.
If you're looking for simple summer recipes, you came to the right place. Discover here eight fantastic summer soup ideas that you can throw together in minutes.
Read on to learn all about the wonders of summer soups.
Soup in the Summertime
When we think of soup, we most often think of a hot, hearty, thick concoction that warms us from the inside out.
However, that idea is very limiting. We all know that there is so much more to soup. Soup experts will tell you that there are two different categories of soup: clear soups and thick soups.
These two main types of soup can be divided further into three categories which include the following:
- Clear soups: bouillon soups, broth soups, consommés
- Thick soups: bisques, cream soups, potages.
All of these soups can be made and enjoyed in the summertime. If you live in an area where the climate is warm, you may be concerned about soup making you hotter than you already are. Don't be.
The great thing about summer soups is that they can be served hot or cold.
If you wish to eat your summer soup chilled, it will likely have a cooling effect on your body. You'll be able to enjoy the fresh summer flavors and you'll be able to taste their intensity. It's beneficial to enjoy soup in this way, and it's so nutritious, too.
On the other hand, there's nothing wrong with enjoying hot soup in the summertime. In fact, many experts suggest that eating hot foods in hot weather can also have a cooling effect on your body. Studies have shown that drinking a hot beverage - or eating hot soup - that is warmer than your body temperature can actually cool you off.
No matter which way you eat your soup, summertime is the perfect time for it. Stop banishing soup to the colder months; you may soon find that you love it in the summer best of all.
Bouillon Makes It Easy
Bouillon is a wonderful soup shortcut and makes enjoying hot or cold soups in the summer easy.
Many people believe that making soup entails a long and drawn-out process, but that's not the case at all. Bouillon turns water into broth or stock in an instant, and that’s the foundation for a perfect soup.
Soups made from bouillon have a bold flavor, offering a rich and delicious taste. You can use vegetable, chicken, or beef bouillon to make any summer soup a success and you don't have to spend hours over a hot stove in July or August making a broth or stock from scratch.
Cooking summer soup with bouillon is what makes summer soups possible. Using bouillon for all types of soup will make the soup process easy and enjoyable.
8 Easy Summer Soup Recipes with Bouillon
This summer, dive into the world of summer soups. These summer soup recipes will get you started, but there are so many others to try as well. Get creative and get motivated, and try at least one new soup per week this summer. You'll be glad that you did.
1. Vegetable Bean Soup
Vegetable soup gives you the opportunity to enjoy many of the summer's best offerings.
First, chop a small onion and saute it with one tablespoon of olive oil in a large saucepan. Dissolve two chicken-flavored bouillon cubes in four cups of hot water and add them to the pan.
Then, add one cup of sliced zucchini, one can of drained and rinsed navy beans, 1/2 cup of diced red potato, 1/2 cup of green beans cut into two-inch pieces, and 1/2 cup chopped tomatoes. Bring to a boil and let it simmer for twenty to thirty minutes.
To finish, add salt and pepper and two tablespoons of tomato paste. Serve hot or cold.
2. Chicken Noodle Soup
Everyone loves a nice bowl of chicken soup.
Cut a half-pound of chicken breast into one-inch chunks. Saute in oil with salt and pepper until golden and set aside.
Dice a small onion, a carrot, and a stalk of celery and saute in oil until tender. Add one chopped zucchini, two chopped cloves of garlic, 1/4 teaspoon dried thyme, and 1/4 teaspoon dried oregano, and cook until soft. Dissolve two vegetable or chicken bouillon cubes in four cups of hot water and add them to the pot.
Next, add one cup of egg noodles, half a can of rinsed and drained cannellini beans, and 1/4 cup of corn along with the chicken and bring the soup to a boil. Reduce heat and simmer for ten minutes. Sprinkle chopped parsley, rosemary, and salt and pepper on top and serve hot.
3. Summer Corn Soup
Corn is wonderful and plentiful in the summer, so you might as well make a soup with it.
Dissolve one vegetable bouillon cube in two cups of water. Add 1/2 cup diced onion, one cup diced green pepper, and 1/4 of the bouillon broth you made to a stockpot. Warm over medium heat and simmer for eight minutes or until the broth has evaporated.
Then, add the rest of the bouillon broth, one cup of milk, 3/4 teaspoon paprika, 1/4 teaspoon chili powder, and one teaspoon of salt. Remove the kernels from six ears of corn and add the corn as well. Simmer for twenty to thirty minutes and add more salt and some pepper to taste. Serve hot or cold and enjoy.
If you like pasta in your soup, then minestrone is a great option.
First, melt a 1/2 tablespoon of butter in a saucepan; add one tablespoon of olive oil. Then, add half a finely chopped onion, 1/2 cup of sliced carrots, 1/2 cup of sliced celery, 1/2 cup of peeled and chopped zucchini, and a 1/4 teaspoon of salt. Cook until tender.
Next, add a 14.5 ounce can of diced tomatoes, a can of drained and rinsed kidney beans, and an 8 ounce can of tomato sauce. Dissolve two vegetable bouillon cubes in four cups of water and add that too. Bring the soup to a boil.
Let the soup simmer for fifteen minutes and then add a 1/2 tablespoon of dried basil, one teaspoon of parsley, and salt and pepper to taste. Toss in a 1/2 cup of chopped spinach and 3/4 cup small shell pasta. Continue to simmer for ten more minutes and serve hot or cold.
5. Super Simple Zucchini Soup
It doesn't get much easier than this simple, tasty vegetarian soup.
Slice five zucchini and add it to a stockpot with five cups of water. Add four chicken-flavored bouillon cubes to a pot and bring everything to a boil. Lower the heat, add a lid, and allow the soup to simmer for twenty minutes.
Next, add an eight-ounce package of cream cheese to the soup and stir until the cheese melts. Then, use an immersion blender to make the soup smooth. Enjoy! This soup is best served hot, but it can be enjoyed cold as well.
6. Red Pepper Gazpacho
Gazpacho is the king of cold soups. This soup is a lovely summer lunch and requires no heat.
Add two red bell peppers, two teaspoons of sugar, one-seeded and chopped jalapeno, two crushed cloves of garlic, and one cup of tomato sauce to a food processor. Pulse until chopped and blended, then add a 28 ounce can of stewed tomatoes and pulse until blended again.
Remove from the food processor and pour into a large bowl. Dissolve half a vegetable-flavored bouillon cube in a cup of hot water; let the water cool in the refrigerator and then add half a cup of bouillon broth to the mixture. Then, add two tablespoons of sherry vinegar or red wine vinegar, and 1/4 cup olive oil and stir.
To serve, add salt to taste and garnish with chopped red onions. Serve cold and with tortilla chips for dipping.
This soup is often served hot, yet it's great as a cold soup in the summertime.
Melt half a stick of butter in a stockpot and add a tablespoon of olive oil. Add eight trimmed, washed, and finely chopped leeks, two chopped stalks of celery, and one chopped carrot to the pot and saute until the vegetables are softened.
Next, add two large peeled and diced baking potatoes. Dissolve three vegetable-flavored bouillon cubes in six cups of water and add that to the pot as well. Cover and simmer for thirty minutes.
Blend soup in a food processor but don't over blend; return the soup to the pot. Add 1/4 pint of single cream and salt and pepper. Mix with a spoon and enjoy cold.
8. Yukgaejang: Spicy Korean Beef Soup
If it's a spicy soup that you crave, then you'll love yukgaejang. Spicy soup in the summertime is a staple of Korean cuisine.
Soak two ounces of mung bean noodles in water for twenty to thirty minutes. Meanwhile, heat two tablespoons of sesame oil, two tablespoons of Korean red pepper flakes, one tablespoon of garlic in a saucepan. Once fragrant, add one cup of cooked short rib meat to the pan and heat through.
Next, dissolve two beef-flavored bouillon cubes in four cups of hot water and combine with one additional cup of water in a saucepan. Bring this mixture to a boil and add two cups of chopped bok choy, four sliced shiitake mushrooms, and the mung bean noodles. Cook for three to four minutes and add the meat mixture to the soup. Add two scallions cut into two-inch lengths. Serve and enjoy.
Enjoy These Summer Soups
Hopefully, these summer soup recipes will get you excited about soup in the summertime. There is a summer soup for every occasion and palate; the possibilities are endless. Try these soups and then try some more and remember, bouillon makes soup quick, easy, and bursts with flavor every single time.
If you're looking for some great bouillon to use for soup and other recipes, check out our online store.