200 vegetable soup recipes

Classic chilled gazpacho, the no-cook Spanish soup of ripe tomatoes, cucumber, pepper, and onion blended with tomato juice and a splash of wine. Light, refreshing, vegan, and ready in 10 minutes.

Ham steak cabbage soup with V-8, tomato, celery, and onion, simmered slow into a hearty hug-in-a-bowl. Low-calorie, low-carb pantry-friendly soup that tastes like a much bigger pot of stew.

Adding fresh goat cheese to your favorite tomoato soup adds a great flavor of creamy zing! You are going to love it!

Put all ingredients together. Prepare ahead of time and refrigerate.

Classic Spanish gazpacho with ripe tomatoes, cucumber, green pepper, garlic and white wine vinegar. No-cook chilled summer soup blended in 5 minutes.

Another succulent beef dish made with mixed vegetables, tomato soup and macaroni.

A tasty and easy to make spinach dip that tastes amazing with tortilla chips or vegetables of your choice.

A scrumptious tuna casserole that's perfect to take with you to the next family gathering!

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.

Cream of broccoli soup with cheese is an easy, ultra-creamy comfort bowl: tender broccoli and onion in a silky cheese sauce made foolproof with melt-perfect Velveeta, half-and-half and a flour thickener.

A clean, light Asian-style soup of tender napa cabbage and celery in a simple broth, topped with cooked shrimp and fresh scallions. Just 6 ingredients and under 50 calories per bowl.

White turnip soup pureed smooth with bread for body, finished with egg yolks and cream for a velvety French-style potage. A humble root vegetable transformed into an elegant first course.

Hearty Irish sorrel soup simmered for an hour with a full pound of tangy sorrel, thickened with breadcrumbs, and enriched with egg yolks and cream. Pure comfort from the Emerald Isle.

Split peas simmered with chopped turnip, carrots, and onion in vegetable stock until thick and tender. A nourishing, plant-based soup that costs pennies to make and fills you up like a million bucks.

The simple flavors ring true in this recipe. Go back to basics, buy yourself a squash from a local farmer, add simple high-quality ingredients. We add a dollop of sour cream upon serving and enjoy the warm flavor of our roots every time we make this recipe.

A quick and delicious soup that can be served alone, with a side dish or just with a crusty bread and crackers!