20 Satisfying Vegetable Soup Recipes

Curried Kabocha Squash Soup
Photo: © Beth Kirby

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.

01 of 20

Miso-Roasted Vegetable Soup

Miso Roasted Vegetable Soup Recipe
Victor Protasio

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.

02 of 20

Curried Carrot and Apple Soup

Curried Carrot and Apple Soup
Con Poulos

This velvety soup has a wonderful balance of sweetness, spice and tang. The secret ingredient: gingersnap cookies.

03 of 20

Smoky Tomato Soup with Gruyère Toasts

Day 21: Smoky Tomato Soup with Gruyère Toast
JAMES BAIGRIE

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.

04 of 20

Chunky Red Beet-and-Tomato Soup

Chunky Red Beet-and-Tomato Soup

This supereasy soup can be served with a dollop of yogurt and a pinch of cumin.

05 of 20

Provençal Vegetable Soup

Provençal Vegetable Soup
© David Malosh

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.

06 of 20

Creamy Mashed Potato Soup with Dashi

Creamy mashed potato soup with dash
Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen

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.

07 of 20

Lentil Soup with Broccoli Rabe

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.

08 of 20

Sunchoke and Cauliflower Soup

Sunchoke and Cauliflower Soup
© April Williams

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.

09 of 20

Curried Kabocha Squash Soup

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.

10 of 20

Creamy Carrot Soup with Scallions and Poppy Seeds

Creamy Carrot Soup with Scallions and Poppy Seeds

Two bright garnishes bring extra flavor and color to this vibrant soup.

11 of 20

Pumpkin and Yellow Split Pea Soup

Pumpkin and Yellow Split Pea Soup
JOHN KERNICK

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.

12 of 20

Sweet Pea Soup with Majorero Cream and Roncal Crisps

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.

13 of 20

Carrot, Squash, and Jerusalem Artichoke Soup with White Bean

Carrot, Squash, and Jerusalem-Artichoke Soup with White Beans

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.

14 of 20

Tomato and Quinoa Soup

Tomato Quinoa Soup Recipe
Josh Huston / Willow Heath

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.

15 of 20

Roasted Carrot Soup with Fresh Cheese and Black Bread

Roasted Carrot Soup with Fresh Cheese and Black Bread Recipe
Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely

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.

16 of 20

"Everybody" Potato-Leek Soup

Everybody Soup Recipe
Victor Protasio

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.

17 of 20

Moroccan Chickpea, Carrot, and Spinach Soup

Moroccan Chickpea, Carrot, and Spinach Soup
Alison Miksch

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.

18 of 20

Vegetable Hot-and-Sour Soup

Vegetable Hot-and-Sour Soup
Greg DuPree

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.

19 of 20

Kidney Bean Soup

Kidney Bean Soup
Justin Chapple / Food & Wine

Warm, hearty and deeply comforting, this kidney bean soup gets a nice kick from crushed red pepper and brightness from a bit of mustard.

20 of 20

Cabbage-and-Kale Soup with Farro

201012-HD-cabbage-kale-soup.jpg

"I love a really flavorful pot of greens," says Melissa Perello. For this kale-and-cabbage soup, she uses just a little bit of pancetta and a Parmesan-cheese rind to give the broth a rich flavor. "It's definitely the kind of dish that tastes even better the next day," she says.

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