In the Ohio Valley, June and September used to be my perfect, dream-weather months. Both low-humidity and sunny, with June temps slowly rising into summer and planting season, and then September temps receding into fall, signaling harvest. Our weather isn’t so comfortably idyllic anymore, but June is still the month when vegetables take root and thrive, with bountiful harvests soon to follow. The best, most refreshing soups are vegetable-forward, and these Seasonal Soups to Cook in June are filled with our crispy, brightly colored favorites.
Rainbow
One of my favorite things to come out of the streaming series, Ted Lasso, was the rediscovery of the Stones’ song, “She’s a Rainbow.” Partially because it’s a catchy backdrop to Roy Kent’s professional redemption arc, but also because … well, I just like rainbows, both in the sky and as the color inspiration for soup.
Curried coconut milk creates a rich, simmery broth for cauliflower and fennel. This light vegan soup that’s the color of sunshine is a delightful transition to summer’s lighter eating.
Not just a beautiful, vibrant color, but a nutritious soup full of vitamin-rich leafy greens and tasty vegetables. A delicious ode to summer's bounty, get energized with this super-easy Green Soup!
A quick and healthy option, this vibrant soup is made with sweet carrots, the super spice turmeric, and then seasoned with plenty of miso. So simple, so delicious — and a timely vegetable-forward weeknight meal.
There's an awful lot of good that can be said about bean soups. They're easy and nourishing, and this one is loaded with protein and gets its incredible depth of flavor from smoked paprika, fire-roasted tomatoes, and smoky sausage, all ready in under a half-hour.
For the most important rainbow and all my LGBTQIA+ friends, Happy Pride Month! Live your truth with hearts aflame, now and always.
Father’s Day
Do dads really want soup on their special day? Soup and neck ties? Lol. I’m sure they’d rather have something from the grill, and the holiday makes me think of the stereotypical carnivore. Just in case there are soup dads out there hoping their families put a pot on the stove, I have some delicious ideas.
I love turning things that aren't soup into soup, and one day in the kitchen, I decided this classic sandwich was prime for that transformation. Philly Cheesesteak Soup borrows all the favorite flavors of the famous steak sub to create a dad-worthy soup that’s pure comfort food.
After I finished compiling this section, I realized that all four recipes are soups that were first other things altogether. Lol. In any event, cheeseburgers actually do make incredible soups, with the added yum that this full-flavored soup is the perfect canvas for lots of burger-inspired toppings.
I love Mongolian beef, but somehow it's even better as a soup, with a deliciously zesty homemade sauce that creates an incredible broth. Of course, that might just be the soup fanatic in me talking, but if Dad loves takeout, I think he'll really dig this one.
It was inevitable, I think, that I would eventually turn mac and cheese into a soup, and I'm happy to report that it works! Creamy with notes of hoppy tang from the beer, it's an indulgent, special-occasion soup for when the cheesy carb cravings hit hard (and that's most days, right?).
For more soups inspired by your favorite takeout meals, like those above, browse my collection of Takeout-Inspired Soups and make something delicious right at home!
Cabbage
I have to admit that I’m late to the love of cabbage. It’s not that I had anything specifically against it, but wrangling those big heads and finding room in the fridge was always a pain (I know, first-world problems for sure). But, now that bagged shredded cabbage is readily available, I find myself reaching for it almost every day, whether in a cold salad, a burrito, a fish taco … or soup.
As far as vegetable soups go, this cabbage soup is a frequent favorite here. You'd think that something cooked with a lot of cabbage is going to pungently smack you right in the olfactory sensors, but that's not the case. It's an easygoing brew that's somehow both filling but also light and lovely and easy on the tummy. Which is exactly what we need in the middle of a blistering summer.
I love this recipe because it's beef stew without the wait. Instead of ground beef, I use strips of sirloin that are first seared to create incredible flavor. Add cabbage, potatoes, fire-roasted tomatoes, and seasonings, and you've got a one-pot wonder that's fit for any night of the week. Make extra because the leftovers are amazing.
Roasted cabbage is having a moment, and of course, I had to make soup out of it. I think of this as a first-course soup. Its delicate, French onion-inspired broth is perfectly sippable, and lightly charred, roasted cabbage topped with lots of parm is strangely addictive. Keep the recipe in your back pocket for summer lunches and brunches that call for something unique and impressive.
I hope you’ll try something from this list that makes your June feel full of summer’s possibilities. For more soup inspiration, please browse my entire collection of Soup Recipes.
