Cold soup isn't just a way to reduce food waste or a lazy person's dish! It's a welcome addition to your table as soon as the weather warms up, and it's also a great way to add variety to your meals all year round. It's fresh, light, and so easy to prepare 🥒. Plus, you can use up leftover soup by making it chilled: a real time-saver ⏳ and zero waste.

In summer, cold soup is THE solution for a delicious meal without turning on the stove 🔥. In winter, it can surprise your guests as an original appetizer or an unusual starter. And what's more, you don't need a microwave or a saucepan to enjoy it!

• Maximum hydration : a cold soup is water + lots of vegetables, perfect for rehydrating the body after a hot day.
• Preserving vitamins : less cooking (or gentler cooking) means vitamin C and minerals are retained! 👌
• Less fat : homemade cold soups are often low in fat and filling, ideal for keeping in shape without depriving yourself.
• Easier digestion : the cold soothes, the blended texture facilitates assimilation. Perfect after sports or if you have a sensitive stomach.

Fancy an ultra healthy and delicious soup? Create your own vegetable basket for a 100% seasonal base.

• Andalusian gazpacho : tomato, pepper, cucumber, garlic and a drizzle of olive oil. Ultra refreshing!
• Chilled zucchini and mint soup : simple, velvety, tangy, perfect as an aperitif or starter.
• Creamy pea soup with feta : blend cooked peas, a little cold stock, feta cheese, and mint. 🧊
• Cold beetroot and coconut soup : a flashy pink color and an exotic sweetness, guaranteed success!
• Leftover homemade soup : a creamy vegetable soup that has been sitting in the fridge can be transformed into a fresh dish, to be customized with croutons or seeds.

Find more ideas and the difference between all the textures in our soup-velouté-potage guide !

1. Let your soup cool completely before putting it in the fridge. Put it in a bottle or airtight container to prevent odors.
2. Blend well for a smooth texture: use a good blender, and add a little plant-based milk or cold broth if needed. Add fresh herbs at the very end.
3. Think about toppings : pumpkin seeds, croutons, diced cucumber, Greek yogurt, a drizzle of spicy oil… Have fun personalizing each bowl 🥄.
4. Take the soup out of the fridge 10 minutes before serving so that it is not ice cold, but nice and cold (unless you want a heat-cutting effect after sports!).

Also discover how to reheat soup without boiling it if you change your mind!

• Don't delay : cold soup can be kept for a maximum of 48 hours in the fridge, in a clean and closed container.
• Avoid breaking the cold chain : don't leave your soup at room temperature for too long, especially in summer.
• Be careful with raw soups : if you use blended raw vegetables (like gazpacho), consume quickly and wash your vegetables well.
• Check the appearance and smell before tasting. If it foams or smells strange, throw it away!

For more advice, read this health article on cold soup .

• Is cold soup as good as hot soup? Yes, sometimes even healthier, because it retains its vitamins and minerals better. The flavors are different, fresher and more vegetal!
• Can any soup be made cold? Almost! Creamy vegetable soups, gazpachos, raw soups, or even thick broths can be served cold. Just avoid soups made with very dense starches, which are less pleasant to eat when they cool down.
• Should you season a cold soup more? Yes, don't hesitate to adjust the salt, pepper, lemon, or spices before serving, as the cold dulls the flavors. Add fresh herbs for extra zest 🌿.
• Can you freeze cold soup? Absolutely! But first, chill it in the fridge, then freeze it in small portions. Defrost in the fridge, then serve well stirred.