3 Simple Summer Soups That Aren’t Gazpacho

While soup is typically thought of as a cold-weather dish, we think it’s something to be enjoyed all year long. Sure, rich bowls of French onion and broccoli cheddar are comforting in the winter. But how about soups that are lighter and brighter in warmer weather?

Now that the temperatures are rising, we’re craving refreshing soups that feel right at home in the summer months. Pacific Foods® Organic Free Range Chicken Broth is a full-flavored base for these kinds of soups. It’s made from organic free range chicken, sea salt, and just the right amount of seasoning, so you can trust it to be a dependable shortcut in the kitchen.

These simple recipe equations feature only 6 ingredients — including Pacific Foods® Organic Free Range Chicken Broth — and serve 4 people. They’re warm-weather soups that won’t weigh you down this summer, and yet still end up feeling totally satisfying.

This twist on corn chowder is inspired by Mexican street corn and delivers all of its classic flavors. The best part is, it ditches the heavy ingredients like cream and potatoes and instead opts for tangy sour cream and tart lime juice to keep things light.

The equation: 2 cloves garlic + 1 (14.4-ounce) bag frozen corn + 1 (32-ounce) carton Pacific Foods® Organic Free Range Chicken Broth + 1/2 cup sour cream + 1/2 cup crumbled cotija cheese + juice of 1 lime

Thinly slice 2 cloves garlic. Heat 1 tablespoon olive oil in a large pot over medium heat until shimmering. Add 1 (14.4-ounce) bag frozen corn and the garlic and sauté until fragrant, 1 to 2 minutes. Pour in 1 (32-ounce) carton Pacific Foods® Organic Free-Range Chicken Broth, bring to a simmer, and cook for 5 minutes. Blend with an immersion blender (or transfer to a regular blender) until almost, but not completely, smooth. Add 1/2 cup sour cream, 1/4 cup crumbled cotija cheese, and juice of 1 lime and whisk to melt cheese. Taste and season with kosher salt and freshly ground black pepper as needed. Transfer to individual bowls and divide another 1/4 cup crumbled cotija cheese over the top of each. Serve garnished with chopped fresh cilantro, if desired.

• Sour cream, try whole-milk plain Greek yogurt.
• Cotija cheese, try feta cheese.
• A lime, try a lemon.

Nothing says summer like zucchini, and this brothy soup celebrates the green vegetable. Simmering slices in flavorful broth until they’re tender but still vibrant in color results in something that’s full of fresh flavor but still feels comforting.

The equation: 1 medium yellow onion + 4 medium zucchini (about 1 1/2 pounds) + 2 cloves garlic + 1/2 teaspoon red pepper flakes + 1 (32-ounce) carton Pacific Foods® Organic Free-Range Chicken Broth + juice of 1 lemon

Dice 1 medium yellow onion. Thinly slice 4 medium zucchini (about 1 1/2 pounds) and thinly slice 2 cloves garlic. Heat 2 tablespoons olive oil in a large pot over medium heat until shimmering. Add the onion and sauté until softened and translucent, 3 to 5 minutes. Add the zucchini, garlic, and 1/2 teaspoon red pepper flakes, and cook until zucchini is bright green but not yet tender, about 3 minutes. Pour in 1 (32-ounce) carton Pacific Foods® Organic Free-Range Chicken Broth, bring to a simmer, and cook for 5 minutes. Stir in the juice of 1 lemon. Taste and season with kosher salt and freshly ground black pepper as needed. Serve garnished with chopped fresh basil, if desired.

• A yellow onion, try a white onion or shallot.
• Red pepper flakes, try cayenne pepper.
• A lemon, try a lime.

On especially hot summer days, cold soups are a lifesaver. This nourishing recipe is filled with tender chicken, toothsome soba noodles, and crunchy carrots, and finished with a drizzle of fiery chili oil.

The equation: 1 medium carrot + 6 ounces dried soba noodles + 1 cup shredded chicken + 1 (32-ounce) carton Pacific Foods® Organic Free-Range Chicken Broth + juice of 1 lime + 2 teaspoons chili oil

Grate 1 medium carrot on the large holes of a box grater. Bring a large pot of salted water to a boil. Add 6 ounces dried soba noodles and cook according to package directions. Drain, rinse with cold water, then drain again. Divide noodles, 1 cup shredded chicken, 1 (32-ounce) carton Pacific Foods® Organic Free-Range Chicken Broth, and the juice of 1 lime among individual bowls. Taste and season with kosher salt and freshly ground black pepper as needed. Top with grated carrot and divide 2 teaspoons chili oil over the top of each. Serve garnished with sliced scallions, if desired.

• Soba noodles, try whole wheat spaghetti.
• A lime, try a lemon.
• Chili oil, try Sriracha or hot sauce.

Make more simple summer soups with Pacific Foods®.