263 vegetable soup recipes

Spiced Lentil Soup with Assorted Vegetables recipe

Spicy Ham, Bean, Sausage, and Vegetable Soup recipe

Green pepper and tomato soup with a mortar-pounded garlic-herb paste, saffron, and rice stirred in at the end. A Provencal-style vegetable soup with Parmesan garnish.

Hearty leek and potato soup with smoky country ham, red cabbage, and dry-toasted cumin, caraway, and fennel seeds for a rustic, deeply flavored bowl.

Autumn rarebit soup blends pureed pumpkin with beer, sharp aged cheddar, and a base of garlic and onion butter into a Welsh-style cheesy fall pottage. Topped with toasted pepitas for crunch. Cozy bowl for crisp-evening dinners.

A savory soup made with leeks, potatoes, light cream and a bit of garlic which gives it a delicious taste!

This hearty soup is not only good for you, but also packed with deliciousness. It will certainly help you shed off a few pounds with lots of goodness.

Pumpkin and tomato bisque with butternut squash, maple syrup, and slow-sweated onions, finished with optional red pepper puree garnish. Low-fat, gluten-free fall soup that skips heavy cream.

Moroccan chickpea soup blends pureed chickpeas with tahini, lemon, cumin, turmeric, and cayenne for a creamy, protein-rich vegan soup ready in 30 minutes.

Hearty homemade soup mix with dried green peas, pearl barley, elbow macaroni, brown rice, and minced onion; builds into a thick beef-and-vegetable soup with carrots, celery, cabbage, and V8.

Chestnut and lentil soup: roasted chestnuts and green lentils simmered with carrot, celery, and garlic. Half pureed for body, half left whole for texture. Vegan autumn comfort.

The fresh coriander and cooked vermicelli add an interesting touch to this version of lentil soup.

Simple cabbage soup with tomato juice, carrots, onion, and beef bouillon simmered for an hour. Low-calorie, low-sodium, and just one pot to clean.

Vegetarian kale and potato soup builds a rich stock from kale stems and potato peels, then layers in olive oil, garlic, red pepper flakes, and torn kale leaves. Rustic, zero-waste cooking.

This savory vegetable stock is quick and easy to make and is perfect to use when making soups.

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.