10 Crockpot Summer Soups You Can Serve Hot or Cold

Soup in summer? I know, it sounds a bit backwards—like wearing sandals in a snowstorm. But hear me out. These crockpot summer soups are not your heavy winter stews. They’re light, fresh, and totally doable even when the sun’s blazing and you’re too hot to think about turning on the oven.

And here’s the real win: your slow cooker does all the work while you’re off wrangling kids, folding laundry (again), or hiding in the bathroom for five minutes of peace. Some of these soups are great hot with a chunk of bread, and others shine when served chilled straight from the fridge. Either way, they’re easy on your wallet and your schedule.

🥣 Chilled Tomato Basil Soup

Ingredients:

• 2 cans (400g each) chopped tomatoes
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon sugar (optional, to balance acidity)
• Salt and pepper to taste
• Handful of fresh basil leaves

How to Make It:

1. Add tomatoes, onion, garlic, broth, olive oil, sugar (if using), salt, and pepper to the crockpot.
2. Cook on low for 6–8 hours or high for 3–4 hours.
3. Let it cool slightly, then blend until smooth using an immersion blender or in batches.
4. Chill in the fridge for at least 2 hours before serving. Stir in torn basil just before eating.

Serve With:
Crusty bread is a classic partner here—the chewy texture is just right for dipping into the chilled, velvety soup. A grilled cheese sandwich works brilliantly too (especially for kids), turning this light soup into a satisfying summer meal. If you’re after something lighter, go with crisp crackers and a soft cheese spread—simple but still special.

Swaps:
If fresh basil isn’t handy, you can use dried basil instead—about a teaspoon will do. It won’t be quite as fragrant, but it still adds that herby backbone. Want to make it creamier? Stir in a splash of coconut milk or plain yogurt just before serving to add richness and a slightly cooling touch.

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🥣 Summer Corn Chowder

Ingredients:

• 4 cups frozen corn
• 1 medium potato, peeled and diced
• 1 small onion, chopped
• 1 clove garlic, minced
• 3 cups chicken or veggie broth
• 1 cup milk (or dairy-free alternative)
• Salt and pepper to taste

How to Make It:

1. Add corn, potato, onion, garlic, and broth to the crockpot.
2. Cook on low for 6–8 hours or high for 3–4 hours.
3. Use a stick blender to partially blend—leave some texture.
4. Stir in the milk, season, and heat through before serving.

Serve With:
This soup pairs wonderfully with a simple green salad to keep things light and fresh—especially in the heat. A slice of buttered cornbread or a warm dinner roll makes it more filling if you’re feeding hungry kids or looking for a heartier lunch. The sweetness of the corn and the richness of the milk are balanced out nicely by something savoury on the side.

Swaps:
Want to add more colour or crunch? Throw in some chopped red bell pepper along with the onion—it brightens up the soup and adds a slight sweetness. If you’ve got leftover grilled corn from a BBQ, that works beautifully here too and adds a little smokiness. For extra protein or flavour, stir in some cooked bacon or ham just before serving.

🥣 Lemon Chicken Orzo Soup

Ingredients:

• 2 chicken breasts
• 1 carrot, diced
• 1 celery stalk, diced
• 1 small onion, chopped
• 1 clove garlic, minced
• 1/2 cup orzo
• 5 cups chicken broth
• Juice of 1 lemon
• Salt and pepper to taste
• Handful of chopped parsley (optional)

How to Make It:

1. Add chicken, carrot, celery, onion, garlic, and broth to the crockpot.
2. Cook on low for 6–7 hours or high for 3 hours.
3. Remove chicken, shred it, then return it to the pot.
4. Add the orzo and cook on high for 20–30 minutes more.
5. Stir in lemon juice and parsley, then season to taste.

Serve With:
A slice of garlic toast or warm pita bread goes perfectly with this soup—the crispy bite plays so well with the bright lemony broth. It’s also lovely with a side of Greek yogurt drizzled with olive oil and herbs, especially if you’re serving this for lunch and want to make it feel a bit more special without any extra fuss.

Swaps:
If you don’t have orzo, small pasta shapes like ditalini or even broken-up spaghetti work just fine—they’ll soak up the flavour and keep things budget-friendly. No fresh lemons? A splash of bottled lemon juice or a dash of white wine vinegar can still add that needed brightness.

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🥣 Crockpot Zucchini and Pesto Soup

Ingredients:

• 3 medium zucchinis, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1/2 cup pesto (store-bought or homemade)
• Salt and pepper to taste

How to Make It:

1. Add zucchini, onion, garlic, and broth to the crockpot.
2. Cook on low for 6–7 hours or high for 3–4 hours.
3. Blend until smooth using an immersion blender.
4. Stir in pesto just before serving (or after chilling if serving cold).

Serve With:
This soup has a fresh, almost summery pasta-sauce flavour, so it’s perfect with something mild and toasty. Try it with mozzarella grilled cheese sandwiches or toasted ciabatta—the soft cheese and chewy bread soak up the soup beautifully. If you’re serving it cold, some plain crackers or crostini work well for scooping.

Swaps:
If you don’t have fresh zucchini, yellow squash makes a great substitute with a very similar texture and taste. Can’t have dairy? Use a dairy-free pesto or make a simple one yourself with basil, garlic, olive oil, and sunflower seeds instead of cheese or pine nuts.

🥣 Slow Cooker Garden Minestrone

Ingredients:

• 1 courgette or summer squash, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 small onion, chopped
• 1 can chopped tomatoes
• 1 can white beans, drained
• 3 cups vegetable broth
• 1/2 cup small pasta (like elbow or shells)
• Salt, pepper, dried Italian herbs

How to Make It:

1. Add all ingredients except pasta to the crockpot.
2. Cook on low for 6–8 hours or high for 3–4 hours.
3. Add pasta during the last 30 minutes of cooking.
4. Season to taste and serve hot—or cool and chill for later.

Serve With:
A bowl of minestrone is crying out for a sprinkle of grated Parmesan and a slice of garlic toast or crusty bread. The soup is hearty but light, and bread helps make it a full meal, especially if you’re feeding growing kids or trying to stretch it for leftovers. If you’re serving it cold, a slice of focaccia or a herby flatbread is perfect on the side.

Swaps:
You can easily swap the white beans for chickpeas or kidney beans—whatever you’ve got in the cupboard. No pasta? Use cooked rice, or leave it out altogether for a lighter, more brothy version. Toss in any spare veg from the fridge—this soup’s super forgiving.

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🥣 Crockpot Coconut Lime Carrot Soup

Ingredients:

• 5 large carrots, peeled and sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 can coconut milk
• 2 cups vegetable broth
• Juice of 1 lime
• Salt and pepper

How to Make It:

1. Add carrots, onion, garlic, ginger, broth, and half the coconut milk to the crockpot.
2. Cook on low for 7 hours or high for 3–4 hours.
3. Blend until smooth. Stir in remaining coconut milk and lime juice before serving.

Serve With:
This soup is creamy and vibrant, so it pairs beautifully with naan bread or flatbread for dipping—the soft texture soaks up all that coconut-lime goodness. If you’re going for something crisp, rice cakes or tortilla chips give a nice contrast in texture and work well for a light lunch.

Swaps:
No fresh ginger? You can use 1/2 teaspoon ground ginger instead—it gives warmth without overpowering. Fancy a bit of a kick? A small pinch of chili flakes or a splash of hot sauce will bring just the right heat to balance the sweet carrots and creamy coconut.

🥣 Slow Cooker Green Pea and Mint Soup

Ingredients:

• 4 cups frozen peas
• 1 small onion, chopped
• 2 cups vegetable broth
• 1 clove garlic, minced
• Small bunch of fresh mint leaves
• Salt and pepper to taste

How to Make It:

1. Add peas, onion, garlic, and broth to the crockpot.
2. Cook on low for 4–5 hours or high for 2–3 hours.
3. Blend until smooth, then stir in chopped mint.
4. Chill in the fridge or serve warm with a swirl of cream.

Serve With:
The light, fresh flavour of this soup pairs nicely with buttered toast or toast fingers—especially for dipping if you’re serving it warm. If you’re having it chilled, try a wedge of lemon on the side to brighten the flavour even more, or serve it with a small cheese sandwich to round it out into a light lunch.

Swaps:
If you’re short on fresh mint, dried mint can work—use about 1/4 teaspoon, added in the last 30 minutes of cooking. You could also try fresh basil or parsley for a different flavour that still complements the sweetness of the peas. Stirring in a little plain yogurt or cream just before serving will mellow it out and make it feel extra indulgent.

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🥣 Crockpot Mexican Street Corn Soup

Ingredients:

• 4 cups frozen or fresh corn
• 1 small red bell pepper, chopped
• 1 small onion, chopped
• 2 cups chicken or veggie broth
• 1/2 cup sour cream or plain yogurt
• 1/2 teaspoon smoked paprika
• Salt and pepper

How to Make It:

1. Add corn, bell pepper, onion, broth, and paprika to the crockpot.
2. Cook on low for 6–8 hours or high for 3–4 hours.
3. Blend half of the soup if you want it creamy with some texture.
4. Stir in sour cream just before serving (or after chilling, if cold).

Serve With:
This soup has a fun, bold flavour so it goes really well with crushed tortilla chips sprinkled on top—they add a bit of crunch and salty contrast. A lime wedge on the side gives a burst of freshness, and if you have some crumbled feta or cotija cheese, that’s the perfect finishing touch to mimic the street corn flavour.

Swaps:
If you prefer a little heat, swap the red bell pepper for a jalapeño (just remove the seeds if you want to keep it mild). Sour cream and plain yogurt are interchangeable here—use whichever you have in the fridge. No smoked paprika? A pinch of cumin adds that same earthy depth.

🥣 Slow Cooker Greek Lentil Soup

Ingredients:

• 1 cup dried brown or green lentils
• 1 small onion, diced
• 1 carrot, diced
• 2 cloves garlic, minced
• 1 can chopped tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• Juice of half a lemon
• Salt and pepper to taste

How to Make It:

1. Rinse lentils under cold water.
2. Add lentils, onion, carrot, garlic, tomatoes, broth, oregano, salt, and pepper to the crockpot.
3. Cook on low for 8–9 hours or high for 4–5 hours, until the lentils are tender.
4. Stir in lemon juice just before serving and adjust seasoning if needed.

Serve With:
This soup is hearty and savory with a Mediterranean vibe, so it pairs perfectly with crusty bread for dipping and a few olives on the side to make it feel like a complete Greek-inspired meal. If you’re eating light, a cucumber and tomato salad with a drizzle of olive oil rounds it out beautifully without much effort.

Swaps:
No dried lentils? You can use two cans of cooked lentils instead—just reduce the broth by about a cup and add them during the last hour of cooking to keep them from going mushy. Out of lemon? A splash of red wine vinegar will still give you that bit of brightness to balance the earthy lentils.

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🥣 Crockpot Sweet Potato and Red Pepper Soup

Ingredients:

• 2 medium sweet potatoes, peeled and chopped
• 1 red bell pepper, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• Salt and pepper to taste

How to Make It:

1. Add sweet potatoes, bell pepper, onion, garlic, and broth to the crockpot.
2. Cook on low for 6–8 hours or high for 3–4 hours.
3. Blend until silky smooth using a stick blender or food processor.
4. Let cool before serving chilled, or serve warm with your chosen toppings.

Serve With:
Flatbread makes a great companion to this creamy, naturally sweet soup—it’s soft enough to scoop and adds a nice chewiness. Crackers bring some crunch for contrast, especially if you’re serving it cold. And a swirl of Greek yogurt gives it a tangy finish that balances out the sweetness of the vegetables while making it feel a bit more indulgent.

Swaps:
If you’d like to add a little warmth or spice, a pinch of curry powder or smoked paprika works really well—they deepen the flavor without overwhelming it. If red peppers are out of stock or a bit pricey, yellow ones are a great alternative with a similar sweetness and texture.

Let Your Crockpot Take It From Here

There you go—ten light and lovely summer soups that your slow cooker can handle while you get on with life (or just sit down for a minute with a cold drink—we won’t judge). Whether you serve them warm with a hunk of bread or chilled straight from the fridge, these soups are low-effort, budget-friendly, and full of fresh, seasonal flavor.

Don’t forget to pin this post so you’ve got it handy the next time dinner sneaks up on you. And if your kids declare one of these their new favourite (or at least don’t complain about it), let us know—we call that a win!