Summer Soup Recipe Variations with Fresh Produce

Soup isn’t just for sweater weather.
When summer rolls in, we crave meals that are light, easy, and full of fresh flavor. These five simple recipe variations give our Homemade in Minutes mixes a seasonal spin—so you can keep enjoying soup all summer long.

From market-fresh asparagus to sweet summer squash, these additions make each bowl taste bright, nourishing, and just a little unexpected. Perfect for weeknight dinners, patio lunches, or even make-ahead meals for busy days.

P.S. Looking for a reliable vegetable broth? We recommend the green 32 oz. boxed Emeril’s Organic Vegetable Broth—it’s a great pantry staple that works with all of these recipes.

Asparagus Spinach Soup - Go Green with this Variation

Recipe Ingredients:

• 4 cups broth (vegetable or chicken)
• 1 package Washington High Plains Potato Leek Soup Mix
• 6 ounce package baby spinach
• 1/2 bunch of fresh asparagus

Directions:

1. In a 4 quart, pot heat broth.
2. Add contents of Potato soup mix package.
3. Add spinach and simmer 20 minutes covered.
4. Cut up asparagus into one-inch pieces and add to the soup pot along with cream.
5. Simmer 5-10 more minutes covered and serve.

Cream of Mushroom Soup

Wild mushrooms come in season in early spring. Try this variation for a luscious cream of mushroom soup.

Recipe Ingredients:

• 1 package Pennsylvania Woodlands Mushroom Barley Soup Mix
• 4 ounce package gourmet wild mushrooms, roughly chopped
• 2 tablespoons butter
• 4 cups chicken broth
• 1 cup heavy cream

Directions:

1. In a 4-quart pot melt butter and saute mushrooms for 3 minutes.
2. Add contents of the Mushroom Barley Soup Mix and stir.
3. Add chicken broth and bring to a simmer.
4. Cover and simmer on low 20 minutes.
5. Add cream and continue on low 10 minutes.
6. Serve as is or use a hand immersion blender in the soup pot for one minute to make the soup even thicker.

Creole Sweet Potato Soup - Sweet and Spicey

Recipe Ingredients:

• 1 large sweet potato, peeled and diced
• 2 tablespoons olive oil
• 1 package New Orleans Front Porch Creole Jambalaya Soup Mix
• 6 cups broth (vegetable or chicken)

Directions:

1. In a 4 quart pot, heat oil and saute sweet potato about 3 minutes.
2. Add contents of the Jambalaya Soup mix and stir.
3. Add broth, bring to a simmer, cover and cook on low 30 minutes until sweet potato softened.

Curried Coconut Cauliflower Soup - Thick and Flavorful

Recipe Ingredients:

• 4 cups broth (vegetable or chicken)
• 1 package Pacific Rim Gingered Carrot & Coconut Soup Mix
• 1 whole head of cauliflower
• 1 tablespoon brown sugar
• 1 14-ounce can coconut milk

Directions:

1. In a 4 quart pot, bring broth to a simmer
2. Cut up cauliflower flowerets and add to pot.
3. Add contents of the Gingered Carrot soup mix and brown sugar.
4. Simmer 25 minutes.
5. Use a hand immersion blender, or a food processor, to puree the soup.
6. Add coconut milk, simmer gently 5 minutes and serve.

Tomato Squash Soup - Thick and Vegetably

Recipe Ingredients:

• 2 yellow summer squash
• 2 tablespoons butter
• 1 package  Mississippi Delta Tomato Basil Soup Mix
• 4 cups broth (vegetable or chicken)
• 1 28-ounce can crushed tomatoes
• 1 cup heavy cream

Directions:

1. In 4 quart pot, saute 2 diced yellow summer squash (or zucchini) in 2 tablespoons of butter for 5 minutes.
   2.Add 4 cups broth, 1 28-ounce can crushed tomatoes.
   3. Bring soup up to a simmer for 20 minutes, covered.
   4. Add 1 cup cream, gently simmer on low, covered 15 minutes, and serve.

Who says soup is just for winter? With a few fresh ingredients and your favorite Homemade in Minutes mixes, you can keep things light, flavorful, and satisfying—even on the hottest days.

Whether you’re cooking from the farmer’s market, your backyard garden, or whatever’s in the fridge, these summer twists make it easy to eat well and feel good.

Tried one of these recipes? Tag us @frontiersoups—we’d love to see your summer soup style!
Want more ideas? Don’t miss our seasonal pairing guides and more inspiration on Pinterest.