126 vegetable soup dish recipes

A delicious chicken soup that is perfect for lunch on a rainy day.

Light summer vegetable soup with carrots, zucchini, tomatoes, green beans, and spinach in chicken broth. Garden-fresh flavor on the table in 30 minutes.

Warm up your winter with this exotic soup made of cucumbers, tomatoes and grilled bannock.

Classic French leek and potato soup made with just leeks, potatoes, butter, and stock. A 5-ingredient gluten-free soup that turns pantry basics into a creamy first course or light supper.

Home-style vegetable soup loaded with zucchini, carrots, chickpeas, spinach, mushrooms, and pasta in a tomato broth with Italian herbs. A filling one-pot meal.

Get some home-grown, store-bought or local farm-produced spring vegetables to make a hearty, tasty, chunky and crunchy spring stew, the fresh ingredients make the stew taste so refreshing.

Lean ground beef simmers with mushrooms, celery, bell pepper, and egg noodles in a velvety cream of mushroom sauce. One skillet, one hour, and dinner is handled.

Creamy vegan sweet potato soup with soy milk, nutmeg, and cloves. Naturally dairy-free, just five ingredients, ready in 30 minutes. Serve hot or chilled.

Portobello caps breaded and pressed flat like paillards, piled onto a garlicky white bean and spinach stew with slow-caramelized red onions on top. A vegetarian main with real steakhouse presence.

Beef chunks are braised in beef stock, red wine and tomato sauce with lots of vegetables. A delicious yet filling stew that's perfect for a winter dinner.

Hearty hominy and butternut squash stew with pinto beans, toasted cumin, cinnamon, and ground red chile. A warming Southwestern vegetarian stew with deep, layered spice.

Carrot zucchini vichyssoise pairs three separate vegetable purees, orange carrot, pale green zucchini-leek, and bright green zucchini skin, swirled together cold in one bowl. A stunning chilled summer soup.

Best borscht: a ruby-red Russian beet soup loaded with potatoes, cabbage, carrots, and tomatoes in a rich beef broth, finished with a swirl of sour cream and fresh dill. Hearty yet light.

Minnesota minestrone is a Midwestern take on the Italian classic, built with ground beef, kidney beans, cabbage, and corn. One Dutch oven, feeds ten, pantry friendly.

A spicy and delicious stew made with adzuki beans, carrots, mushrooms and a dash of cayenne pepper.

Beet soup served in roasted acorn squash, it is a delicious way to serve both of these two root vegetables together!