Description
Cool down with this vibrant summer soup recipe—easy, fresh, and perfect for a light lunch. Try it today and taste the sunshine!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, seeded and chopped
- 1 yellow bell pepper, seeded and chopped
- 1 cup cherry tomatoes, halved
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- 1 avocado, diced (optional, for topping)
Instructions
- Heat the oil. In a large pot, warm the olive oil over medium heat until shimmering.
- Sauté aromatics. Add the diced onion and cook until translucent, about 4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Introduce the peppers. Toss in the chopped red and yellow bell peppers. Cook, stirring occasionally, until they soften slightly, about 5 minutes.
- Add tomatoes. Stir in the cherry tomato halves and cook for 2 minutes, letting them release a bit of juice.
- Pour in liquids. Add the vegetable broth and coconut milk. Bring the mixture to a gentle simmer.
- Season. Sprinkle in the ground cumin, smoked paprika, salt, and pepper. Stir well.
- Simmer. Let the soup simmer for 15 minutes, allowing the flavors to meld.
- Blend. Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half the soup and leave the rest as is.
- Finish. Stir in the fresh lemon juice. Taste and adjust seasoning if needed.
- Serve. Ladle the soup into bowls. Garnish with chopped cilantro and, if you like, diced avocado for a creamy contrast.
- Enjoy. Sip hot, let it cool to room temperature, or chill in the fridge for a refreshing cold soup.
Notes
- Use fresh, ripe tomatoes. They add natural sweetness and depth.
- Don’t over‑blend. Leaving some texture keeps the soup interesting.
- Adjust acidity. If the soup feels flat, add a splash more lemon juice.
- Serve with crusty bread. A slice of warm baguette makes it a complete meal.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Lunch
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: summer soup recipe