Vegetable Soup

Vegetable soups are a perfect meatless meal, and since many of them are light and fresh, they’re great for any time of year. The key to getting a flavorful, filling vegetable soup is to use lots of fresh herbs, a variety of veggies and pasta or beans to bulk it up. We love Provençal vegetable soup, made with navy beans, tomatoes, carrots, fennel, zucchini, onion and green beans, and topped with pistou, a pesto-style basil puree. This soup is great for a springtime supper served with crusty bread and a salad. Another soup-making secret from F&W is to add Parmigiano-Reggiano rinds to the broth—it give it a rich, cheesy flavor, and makes use of cheese rinds that would otherwise be thrown away. Add garlic, celery, leeks, fennel, carrots and tomato for a veggie-packed Italian soup. Get these recipes and more from our guide to vegetable soup.

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Miso-Roasted Vegetable Soup

Hands-off cooking is something most of us think of when it comes to multicookers, Instant Pots, and slow cookers—you know, the “set it and forget it” genre of cooking appliances. But I live in a modest Brooklyn apartment, so I have to be judicious in which cooking appliances I keep around. Even if I love it, if it’s a gadget I won’t use more than once a month, it doesn’t stay around. That’s why instead of pots with plugs and cords coming out of them, I’m pretty old school. My Dutch oven and I go way back, and let me tell you, I’m loyal. For this soup, my idea was to rumble through my fridge, gather up odds and ends, throw them in a pot, walk away while they roasted and their flavors intensified, then puree, and—shazam—soup! My first stab at this was dismal. Unfortunately I had dinner guests that night, too—and even though they ate the soup with smiles on their faces (why in the world did I think a puree of parsnips, beets, and tomatoes sounded good?), I knew in my heart that the soup stank. But I don’t give up easily. The next time, I approached the idea with intention. Rather than going for the rando odds and ends huddling in the corners of my vegetable bin, I purposefully chose vegetables I knew would be nice together after a good long roast in the oven: red bell peppers, carrots, onions, and kabocha squash. I wanted the soup to taste deep and rich without using a stock, so I turned to my umami arsenal of flavor boosters: miso, soy sauce, canned tomatoes, and a dash of smoked paprika. How could the soup not be delicious? I tossed the veg with a miso-oil paste and then roasted them just shy of an hour, until they were caramelized, tender, and sweet. Then I added the spices, tomatoes, and other liquids and simmered for just a bit more than an hour. My apartment smelled phenomenal! A quick blend later and I had a hearty, robust, totally complex soup that was incredibly healthy—and vegan, too. And I didn’t have to risk making my trusty Dutch oven jealous by sneaking around with an Instant Pot. Loyalty is a beautiful—and sometimes delicious—thing indeed.

Asparagus Soup and Parmesan Custard

Learn how to make Ludo Lefebvre's creamy asparagus soup with parmesan custard. Slideshow: More Asparagus Recipes

Summer Vegetable Soup

This soup can be prepared in stages, which is nice if you’re making it for guests. The broth and vegetables can be kept separately and combined just before serving. 
 Slideshow: More Vegetable Soup Recipes

Sweet Potato Soup

Sweet potato soup is incredibly versatile—keep things sweet and smoky with carrots and coconut milk, or take a spicy twist with jalapenos and chipotles. One of our favorite sweet potato soup recipes uses parsnips and apple cider to create an incredibly comforting dish, perfect for cozy fall nights. A dash of green Tabasco sauce adds a little smokiness, and diced green apples and parsley make a fresh, fragrant garnish. If you have any leftover roasted, diced sweet potatoes, add them to vegetarian chili or turkey soup for a sweet, satisfying bite. Here, our best sweet potato soup recipes.

Broccoli Soup

You can never go wrong with a bowl of broccoli soup. Browse through Food & Wine's recipes for broccoli-spinach soup, chicken and broccoli soup, broccoli-leek soup with lemon-chive cream and more. Plus, Barbara Lynch puts an interesting twist on her creamy broccoli soup, trading melted cheddar for cheddar crisps.

Pumpkin Soup with Trumpet Mushrooms and Sour Cream

Le Coucou chef Daniel Rose tops his silky pumpkin soup with black trumpet mushrooms for a woodsy flavor. Slideshow: More Soup Recipes

More Vegetable Soup

Celery Soup

More than an afterthought on a crudité platter, celery is the star in this simple, silky soup. Slideshow: More Soup Recipes

Borscht Recipes

This popular Eastern European beet soup can be cooked in many different ways. Here, our best borscht recipes, from a beef, beet and cabbage borscht to a classic chunky borscht recipe.

Provençal Vegetable Soup

This vegetable-packed soup from star chef Eric Ripert gets exceptional flavor from pistou, the pesto-style basil puree that’s served with it. To make a vegetarian version, omit the ham and substitute vegetable stock for the chicken stock. Slideshow: More Vegetable Soup Recipes