62 may soup recipes

Greek onion soup with yogurt, potato, garlic, marjoram, and bay leaves simmered in stock. A creamy, tangy vegetarian soup ready in 30 minutes that's lighter than classic French onion.

Curried lima bean soup with whole cloves, peppercorns, and bay leaf simmered until tender, then finished with bloomed curry powder and paprika. A hearty vegetarian bean soup.

Hot rough tomato soup simmered with fresh tomatoes, ghee, dried red chiles, whole cloves, peppercorns, and bay leaves. An Indian-spiced, chunky vegetarian soup with real heat.

Smooth pureed yellow split pea soup with potato, celery, caraway, mace, and bay leaf. A vegan family-recipe soup with subtle warm spice notes setting it apart from typical green split pea.

Dandelion soup made with fresh dandelion flowers simmered in a buttery roux-based milk broth with thyme, celery seed, and bay leaf. A creamy, foraged flower soup with earthy herbal flavor.

Pork and cabbage soup with leftover cooked pork, bay leaf, celery, and green pepper. A simple, no-fuss pot that uses what you already have on hand.

Santa Maria-style bean soup made from soaked dried beans, onion, carrot, celery and tomato simmered in olive-oil-rich broth with cumin and bay. A rustic peasant soup that improves overnight.

Thick, vegan split pea soup made with just dried peas, carrots, onion, celery, and bay leaf. A no-ham, no-stock version that proves simple ingredients make the best comfort food.

Pureed potato soup with just potatoes, onion, celery, stock, and a bay leaf. Seven ingredients, 30 minutes, naturally creamy without any dairy.

Hearty white bean soup with thick-sliced hot Italian sausage, chickpeas, and creamed corn. Simmered with cumin and bay leaf for deep, warming flavor.

Simple homemade vegetarian stock from potato peels, garlic, onions, celery, parsley, and bay leaf. A zero-waste base for soups, stews, risottos, and sauces.

Italian-style lentil soup with diced ham, fresh tomatoes, carrots, celery, and bay leaf simmered into a hearty, protein-rich pot. Top each bowl with grated Parmesan for restaurant flavor.

Rustic Provencal garlic and potato soup with thyme, bay leaves, and a splash of shoyu or miso for umami depth. Simple, warming, and vegan-friendly.

Vegan black bean soup with bay leaves, whole cloves, onion, garlic, mustard, and chili powder. Pure pantry cooking. Just simmer, puree, season. Naturally gluten-free.

Homemade chicken soup simmered with celery, bay leaf, and peppercorns, finished with tiny butter dumplings dropped right into the broth. Old-fashioned comfort in every spoonful.

Hearty cabbage soup with homemade tofu and whole-wheat dumplings, seasoned with soy sauce and bay leaf. A cozy, plant-based bowl ready in one hour.