22 Satisfying Vegetable Soup Recipes
Hearty and rich vegetable soup recipes make for great appetizers and main courses. Here is a collection of Food & Wine's best vegetable soups that are easy to make, delicious and work well with dishes year-round. Some dishes are innovative and others are more traditional; from miso roasted soup to tomato and quinoa soup, these stellar vegetable soups are some of our favorites.
Cream of Celery Soup
Creamy and cozy, this soup gets deep flavor from celery root, celery stalks and celery leaves. Spinach and parsley add color, while sourdough croutons give the soup a nice crunch.
Miso-Roasted Vegetable Soup
Miso, soy sauce, canned tomatoes, and a dash of smoked paprika work beautifully in this savory vegetable soup. Roast vegetables in the oven for tenderness and a caramelized flavor.
Curried Carrot and Apple Soup
This velvety soup has a wonderful balance of sweetness, spice and tang. The secret ingredient: gingersnap cookies.
Vegetable Soup with Pesto
A rich and earthy vegetable soup filled with fresh springtime produce gets a hit of creaminess and fresh flavor from hand-pounded pesto. Chef Ludo Lefebvre layers in squash, fresh and dried beans, potatoes, and elbow macaroni for a satisfying vegetarian soup.
Smoky Tomato Soup with Gruyère Toasts
Mild Spanish smoked paprika—also called pimentón—gives dishes an appealing smokiness. Using the sweetest, ripest tomatoes in season, Melissa Rubel makes a simple yet luscious soup flavored with smoked paprika and served with crunchy cheese toasts.
Chunky Red Beet-and-Tomato Soup
This supereasy soup can be served with a dollop of yogurt and a pinch of cumin.
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.
Creamy Mashed Potato Soup with Dashi
Dashi and soy sauce add umami to buttery leftover mashed potatoes in this cozy soup from chef Shota Nakajima. Substitute any mashed vegetable you have on hand, such as cauliflower or sweet potato — but be sure to finish the soup with generous pats of melting butter and an extra drizzle of soy.
Lentil Soup with Broccoli Rabe
Cook the broccoli rabe in a separate pan, not in the soup pot. That way, any excess bitterness from the vegetable goes down the drain with the cooking water rather than into the soup. You'll find, though, that a bit of bite enlivens the lentils.
Sunchoke and Cauliflower Soup
Chef Ian Schnoebelen adds sunchokes (also called Jerusalem artichokes) — small, knobby tubers that taste sweet and crisp when raw, nutty and creamy when roasted. Schnoebelen cooks the sunchokes before pureeing them into the soup, which adds a wonderfully earthy flavor.
Curried Kabocha Squash Soup
This velvety, spiced squash soup has layers of flavor, thanks to red chiles, tangy lemon juice and apple cider vinegar, plus a subtle touch of fish sauce.
Creamy Carrot Soup with Scallions and Poppy Seeds
Two bright garnishes bring extra flavor and color to this vibrant soup.
Pumpkin and Yellow Split Pea Soup
F&W's Melissa Rubel adds pumpkin to dal—the spicy, soupy Indian legume dish. The result is a hearty, healthy soup with a lovely edge of sweetness.
Sweet Pea Soup with Majorero Cream and Roncal Crisps
This silky, vividly colored sweet pea puree is ideal for entertaining because it is delicious both warm and at room temperature; the soups and crisps can be made entirely ahead, and the tart Majorero cream can be melted just before serving.
Carrot, Squash, and Jerusalem Artichoke Soup with White Bean
Colorful vegetables brighten our satisfying brothy soup. If Jerusalem artichokes (also called sunchokes) aren't available in your area, substitute another flavorful, slightly scratchy vegetable such as parsnips or turnips, or simple increase the quantities of the other vegetables in the soup.
Tomato and Quinoa Soup
Drizzle this soup with olive oil or stir in a tender green, such as arugula or baby spinach. It also wouldn't be a bad idea to serve a bowl alongside a grilled cheese sandwich, either.
Roasted Carrot Soup with Fresh Cheese and Black Bread
Baltic black bread, traditionally made with rye flour and sourdough starter, is dense and sour with a tight crumb. The rye flavor gives this vegetarian soup earthy depth. A sprinkle of homemade cheese curds and fresh herbs lighten up each bowl.
"Everybody" Potato-Leek Soup
You can serve this soup many different ways: with a dollop of crème fraîche and smoked salmon, topped with roasted broccoli florets and shredded cheddar cheese, or simply plain, as it has a mellow, delicious flavor on its own.
Moroccan Chickpea, Carrot, and Spinach Soup
Gently sautéed onions add sweetness and a smooth texture. Carrots provide heft, more sweetness, and their cheerful orange color complements the buff tones of the beans. For seasoning, a heady mixture of garlic, cumin, ginger, turmeric, and cayenne pays homage to the cuisines of North Africa where chickpeas prevail. And finally, tender spinach leaves bring a welcome jolt of green and their earthy minerality balances the sweet.
Vegetable Hot-and-Sour Soup
In a regular column on low-fat cooking, chef and author Eileen Yin-Fei Lo shared her recipes for Chinese food and how to avoid hidden fat in marinades, sauces, and soups. Her Vegetable Hot-and-Sour Soup offers extraordinary depth of flavor from ginger, soy sauce, and sesame oil and layers of texture from lily buds, mushrooms, and bamboo shoots.
Kidney Bean Soup
Warm, hearty and deeply comforting, this kidney bean soup gets a nice kick from crushed red pepper and brightness from a bit of mustard.