I honestly used to think my crockpot was just for winter pot roasts and heavy chili. But then one July I realized I just could not stand the heat from my oven anymore. I wanted something healthy that used all the amazing stuff from the farmers market without making me sweat. This summer soup crockpot recipe is my absolute favorite way to feed my family when we are busy running around outside. I remember making this for a big family gathering last year and everyone was so surprised that a slow cooker meal could feel so light and fresh.

The Best Summer Soup Crockpot Recipe

This isn’t your average thick stew that sits heavy in your stomach. It is a bright and beautiful dish that celebrates everything great about the season. We are talking about a clear and savory broth filled with chunks of tender meat and tons of colorful veggies. It looks like summer in a bowl and tastes even better. Unlike those winter recipes that are all brown and beige this one is full of greens and yellows and reds.

Why You Will Love This Summer Soup Crockpot

I am all about saving time so I can actually enjoy the sunshine. You just throw everything in and walk away which is basically magic. I have made this so many times for friends and they always ask for the recipe because it feels so light. We use lean beef or chicken to keep it hearty enough for a full meal but it won’t weigh you down. Plus it is a great way to use up all that zucchini that everyone seems to have too much of by the end of the summer.

Simple Ingredients for Your Summer Soup Crockpot

You probably have most of this stuff in your kitchen or garden right now. I love how flexible this list is. Here is what I usually toss in my pot.

One pound of lean beef chunks or chicken breast cut into bite sized pieces
Two medium zucchinis sliced into rounds
Two yellow summer squashes sliced up
Two ears of fresh corn with the kernels cut off the cob
One can of diced tomatoes with their juices
Six cups of beef broth or vegetable broth which gives it a great rich flavor instead of using wine
One onion chopped up small
Three cloves of garlic minced
Salt and pepper to taste

How to Make a Summer Soup Crockpot

Making this is so simple that you can do it while you drink your morning coffee. I like to layer things a certain way to make sure everything cooks perfectly and nothing gets too mushy. Start by putting your meat at the very bottom so it gets the most heat. Then pile your harder veggies like onions and garlic on top of that before adding the rest.

Preparing Your Vegetables

You want to make sure you chop your zucchini and squash into similar sized pieces. If some are huge and some are tiny they won’t cook at the same rate. I usually spend about fifteen minutes getting everything chopped and ready. It is a bit of work at the start but then you are done for the day and you don’t have to think about dinner again until it is time to eat.

Setting the Timer

Now you just have to decide when you want to eat. If you are starting this in the morning set it to low for six hours. If you forgot and it is already noon you can set it to high for three hours. Both ways work great for this summer soup crockpot. If you want to add something delicate like fresh spinach wait until the last ten minutes so it stays bright green and doesn’t get overcooked.

Tips for the Perfect Summer Soup Crockpot

My big secret for making this taste like a professional chef made it is all in the herbs. I never add my fresh basil or parsley at the beginning because the heat kills the flavor. Stir them in right before you serve it. It makes the whole house smell amazing and keeps the soup tasting really bright and fresh. Also make sure you don’t skip the fresh corn because that crunch is the best part.

Frequently Asked Questions

Can I freeze this soup? Yes you totally can. I like to put it in bags and lay them flat in the freezer. It stays good for a couple of months. Just thaw it out in the fridge before you heat it back up on the stove or in the microwave.

Why does it look like there is more liquid than when I started? This is totally normal. Vegetables like zucchini and squash have a lot of water in them. As they cook they release all that juice into the pot which makes the broth taste even better without you having to add extra water.

What if I don’t have fresh corn? You can use frozen corn if you need to but fresh off the cob really makes a difference in a summer soup crockpot. It gives it that seasonal feel that makes the dish special.

Nutritional Information

This is a great healthy option for a weeknight dinner. It is packed with vitamins from all those fresh vegetables. Here is what you are getting in each serving.

Calories: 210 kcal
Protein: 15g
Fat: 4g
Carbohydrates: 28g
Fiber: 6g