540 vegetable soup recipes

Traditional Irish fresh pea soup made with ham stock, bacon, lettuce, and mint, then pureed silky smooth. The pea pods simmer in the stock for extra depth of flavor.

Ancho chile, red pepper, and tomato soup: a silky Mexican-inspired pureed soup with rehydrated anchos, cabbage, and tomato, finished with creme fraiche and cilantro. Vegetarian and naturally gluten-free.

Jerusalem artichoke soup: simple light soup made with boiled sunchokes, chicken broth, scallions, and fresh dill. Five-ingredient farm-to-table starter.

Hearty cure-all chicken noodle soup simmered 3 hours with a whole chicken, turkey wing, root vegetables, and garlic. The pureed veggies melt into a rich, silky broth that heals what ails you.

Indian-spiced split pea soup with turmeric, cumin, coriander, cardamom, and a finishing dust of garam masala. A warming, fiber-rich vegetarian soup with deep heat.

Pappa al pomodoro, a thick Tuscan bread and tomato soup with stale Italian bread, fresh and canned Roma tomatoes, garlic, leeks, basil, and olive oil. Rustic Italian comfort.

A 15-minute Chinese cabbage soup with napa cabbage barely wilted in hot chicken broth, finished with soy sauce, green onions, and fresh coriander. Light, clean, and soothing.

Lean cabbage and tomato soup simmered with carrots, onion, and beef bouillon for an hour, a pantry-friendly low-fat brothy bowl that comes together with seven ingredients.

Hearty cabbage soup with caramelized onions, potatoes, and tomatoes. The slow-fried cabbage and onion base builds deep, savory flavor in every bowl.

Gentle lentil and greens soup with creamy soft lentils, sauteed onions, celery, garlic, and a bright lemon finish. A simple plant-based weeknight bowl that goes from pantry to table in under an hour.

Provencal tomato, fennel, and potato stew with saffron, orange zest, and white wine. A rustic Mediterranean vegetable braise served with garlic mayonnaise (aioli) for dipping.

Gingered Tomato Broth with Pappadam Noodles recipe

Creamy cauliflower soup made with skim milk and a light roux base, finished with white pepper and nutmeg. Lower-calorie, silky, and ready in an hour.

Slow-simmered vegetable stock bursting with earthy aromatics and garden-fresh flavor, ready to elevate soups, risottos, and sauces from ordinary to extraordinary.

Mushroom vegetable barley soup with a full pound of fresh mushrooms, carrots, celery, and pearl barley simmered in chicken broth with thyme and nutmeg.

Pisnyi borsch is a traditional Ukrainian meatless beet soup with dried boletus mushrooms, root vegetables, and beet kvas for a tart, jewel-toned broth served with vushka dumplings.