540 vegetable soup recipes

Fresh minestrone soup made in the microwave in 13 minutes with spirelli pasta, mixed vegetables, beef stock, and Italian herbs. A solo or two-bowl quick lunch with no stovetop required.

Zucchini, Bell Pepper, Cucumber and Tomato Gazpacho recipe

Duxelles is a mixture of finely chopped mushrooms, shallots and herbs cooked in butter. It is used to flavor soups and sauces, as a garnish, and a stuffing. Take a thinly pounded pork chop, veal or chicken cutlet, or even a flank steak. Spoon the precooked duxelles down the center. Roll the meat and then sauté or roast it.

Creamy chilled broccoli vichyssoise with leeks and potatoes. A refreshing twist on the classic French soup, bright with lemon.

Thick, freezer-friendly broccoli cheddar chowder loaded with hash browns, corn, and pimientos. Mix it up, freeze it, then reheat for a cozy weeknight bowl.

Cabbage miso soup with chewy sweet rice flour dumplings in a savory broth. A warming, gluten-free Japanese-inspired bowl ready in 30 minutes.

Creamy cabbage chowder with potatoes and carrots in a buttery milk broth. Only 30 minutes, 9 ingredients, and pure comfort in every spoonful.

Pressure cooker cabbage soup with caraway seeds, apple cider, tomatoes, and rice. Central European flavor in 30 minutes with deep, sweet-tart complexity.

A delicious soup that is easy to make and will open you up to new flavors.

Creamy artichoke chowder with mushrooms and peas in a light evaporated milk base. Ready in just 15 minutes for a quick, wholesome soup.

Hearty black bean cassoulet soup loaded with three kinds of sausage, a meaty ham bone, cumin, oregano, and a splash of dry sherry. Feeds a crowd of 16 with a sour cream finish.

A raw, no-cook borscht blended from fresh beets, avocado, spinach, cucumber, and dill. Vegan, nutrient-dense, and vibrant pink. Served chilled with alfalfa sprouts for a refreshing energy boost.

Potato parsley bisque made creamy with blanched almonds instead of dairy. A vegan, silky smooth soup with leeks, lemon juice, and a full cup of fresh parsley.

Roasted red pepper and tomato soup with dried chiles, cabbage, garlic, and warm spices, pureed smooth and topped with fresh cilantro. A hearty vegetarian soup.

Creamy Egyptian red lentil soup flavored with cumin, garlic, and caramelized onions. This velvety, protein-rich bowl gets finished with olive oil and lemon for a satisfying vegetarian meal.

Two vibrant purees, golden corn and emerald spinach, swirled together into a striking yin-yang pattern. This vegetarian soup is as fun to make as it is to eat, and kids absolutely love it.