Making soup summer friendly is easy! I stick to fresh and local ingredients, and the intermingling of tastes do the work for you. I am a fan of lighter soups in spring and summer, but when I'm super hungry I won't shy away from hearty ones, either. Usually I will toss in some potatoes or serve it with a chunk of bread if that is the case -- or both!
Asparagus, Potato, and Pea Soup (all ingredients locally sourced -- except the olive oil and black pepper...salt was actually from my hometown, haha!)
Another way I decide if I soup is "summery" or not is based on where it originates from. I feel like soups from warm-weather places fall under this category, so I throw caution to the wind and whip up a big pot.
Harira -- Moroccan Bean Soup (not quite as local, but made with a bunch of pantry staples! This recipe is from Global Vegetarian Cooking by Troth Wells and is pretty fantastic)
As soon as my tomatoes ripen I would love to make some gazpacho...gotta love those dog days of summer!