540 vegetable soup recipes

Leek & Baked Potato Vichyssoise with Red Caviar recipe

Turnip soup simmered in chicken consomme with bright green peas and buttery croutons. A light, elegant French-style starter that highlights an underused root vegetable.

Vegan green onion soup blended smooth with potatoes, celery, and fresh herbs like dill and thyme. A bright, light spring soup with a beautiful pale green color.

Vegan tofu noodle soup with frozen-then-thawed tofu for a chewy, meaty texture. Simmered in herb-seasoned vegetable broth with carrots, celery, peas, and egg-free noodles.

Full-flavored borscht in 40 minutes flat, thanks to the pressure cooker. Beets, cabbage, carrots, parsnips, and tomatoes in a rich beef stock with caraway and allspice. Finished with vinegar and sour cream.

Vegetarian Mushroom Noodle Soup with Rhubarb recipe

Creamy curried zucchini soup blended smooth with no cream needed. Curry powder and cinnamon spice up five cups of zucchini into a velvety, low-calorie soup.

Chunky garden gazpacho with fresh tomatoes, bell peppers, cucumber, and celery in a tomato sauce base with olive oil, red wine vinegar, and honey. A no-cook chilled soup.

Silky pureed spinach soup brightened with lemon zest and tangy buttermilk. Light, vibrant, and on the table in 35 minutes with just 7 ingredients.

A vibrant green puréed soup with russet and sweet potatoes, peas, lettuce, and dill. Serve it hot or chilled, make it 3 days ahead, or freeze it for months. One of the most versatile soups in your rotation.

Creole-style cream of broccoli soup thickened with a blonde roux and seasoned with Creole spices. Bell pepper, celery, and onion round out this Southern take on a classic.

Chilled tomato soup with cilantro, jalapeno, avocado, cumin, lime juice, and shredded napa cabbage. A no-cook Mexican-style cold soup that's refreshing, spicy, and vegan.

Blended lentil and tomato soup with rosemary, cumin, miso, and arame seaweed for umami depth. A vegan, high-fiber soup that simmers in just 20 minutes.

Classic court bouillon for poaching fish with aromatics, fennel seed, coriander, white vinegar, and fresh herbs. Simmers in 30 minutes, freezes for months, transforms any poached seafood.

Cream of Jerusalem artichoke soup blended silky smooth with rosemary, garlic, and soy sauce. Dairy-free and naturally creamy from the sunchokes themselves.

Provencal garlic soup with potatoes, saffron, sage, and thyme, strained and served over French bread with grated Parmesan. Simple, fragrant, and warming.