Description
Beat the heat with this summer soup slow cooker recipe—cool, creamy, and ready in minutes. Perfect for sunny days!
Ingredients
Scale
- 2 cups diced cucumber (about 1 medium cucumber)
- 1 cup diced tomato (about 1 medium tomato)
- 1 cup diced red bell pepper
- 1 cup diced yellow bell pepper
- 1 cup diced zucchini
- 1 cup diced carrot
- 1 cup diced celery
- 1 cup diced onion (red or white)
- 2 cloves garlic, minced
- 1 cup vegetable broth (low sodium)
- 1 cup coconut milk (full‑fat for creaminess)
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh mint
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon sea salt (adjust to taste)
- 1/4 teaspoon black pepper
- Optional garnish: chopped cilantro, extra dill, or a swirl of coconut cream
Instructions
- Prep the veggies: Dice all the vegetables into bite‑sized pieces. The uniform size ensures even cooking.
- Layer in the slow cooker: Start with the onion, garlic, and carrot at the bottom. Add the celery, zucchini, bell peppers, cucumber, and tomato on top. Sprinkle the cumin, smoked paprika, salt, and pepper over the vegetables.
- Add liquids: Pour in the vegetable broth and coconut milk. Stir gently to combine.
- Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours. The slow cooker will gently soften the veggies while infusing the spices.
- Finish the soup: Once the vegetables are tender, stir in the lemon juice, dill, mint, and coconut cream swirl if using. Taste and adjust seasoning if needed.
- Serve: Ladle the soup into bowls. Garnish with extra dill, cilantro, or a drizzle of coconut cream for a touch of elegance.
Notes
- Use fresh herbs: Fresh dill and mint bring a bright, clean flavor that’s essential for a summer soup.
- Don’t overcook: The vegetables should retain a slight bite; this keeps the soup light and refreshing.
- Adjust thickness: If you prefer a thicker soup, blend half the mixture with an immersion blender before adding the remaining half.
- Cool it down: For an even cooler experience, chill the soup for an hour before serving.
- Serve with crusty bread: A slice of warm baguette or a grilled pita makes a perfect accompaniment.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Vegetable Recipes
- 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 slow cooker