22 Satisfying Vegetable Soup Recipes

Curried Kabocha Squash Soup
Photo: © Beth Kirby

Hearty and rich vegetable soups make for great appetizers and main courses. Here, we've gathered Food & Wine's best vegetable soup recipes that are easy to make, flavorful, and pair well with a variety of other dishes throughout the year. Some recipes are innovative while others are more traditional; from winter vegetable minestrone to tomato-quinoa soup, these stellar veggie soups are some of our favorites.

01 of 22

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 22

Borscht with Buttermilk and Grated Cucumber

Recipe
Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver

Packed with fresh summer herbs, this chilled beet soup is bright, earthy, and doesn't require turning on your stove. Grated beets are quickly marinated in a pickle juice brine to mellow their earthiness before they are stirred together with grated cucumber and buttermilk for a crisp, cooling bite.

03 of 22

French Onion Soup with Roasted Poblanos

French Onion Soup with Roasted Poblano
Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Prissy Lee Montiel

Hiding under blankets of bubbling Gruyère, thick slices of baguette soak up a soup suffused with flavor from a mountain of jammy onions, balsamic vinegar, and bay leaves. Chef Carlos Gaytán uses a gentle base of chicken broth that allows the allium flavors to truly shine. Poblano chiles add a mild, vegetal heat and slight charred flavor.

04 of 22

Smoky Tomato Soup with Gruyère Toasts

Day 21: Smoky Tomato Soup with Gruyère Toast
JAMES BAIGRIE

Using the sweetest, ripest tomatoes in season, we make a simple yet luscious soup flavored with smoked paprika — also called pimentón — and served with crunchy cheese toasts.

05 of 22

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 22

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 22

Lentil Soup with Broccoli Rabe

Lentil Soup with Broccoli Rabe
© Caitlin Van Horn

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 22

Cauliflower Soup with Herbed Goat Cheese

Cauliflower Soup with Herbed Goat Cheese
© Nicole Franzen

This luscious, creamy cauliflower soup from television chef Anne Burrell gets a delicious topping of crispy roasted cauliflower and brussels sprouts, then a sprinkle of herbed goat cheese. 

09 of 22

Tomato Lemon Rasam

Tomato Lemon Rasam
Photo by Sarah Crowder / Food Styling by Chandra Ram

This rasam has the tangy flavor profile you expect from the South Indian favorite, but gets its punchy brightness from lemon juice stirred in at the end instead of the traditional tamarind. The broth may appear to be simple, but boasts great depth of flavor from warm spices like cumin and coriander and the blend of ginger, garlic, and chiles mixed in, plus the fried curry leaves, turmeric, and mustard seeds.

10 of 22

Cabbage and Kale Soup with Farro

201012-HD-cabbage-kale-soup.jpg

"I love a really flavorful pot of greens," says chef Melissa Perello. For this kale-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.

11 of 22

Curried Kabocha Squash Soup

Curried Kabocha Squash Soup
© Beth Kirby

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.

12 of 22

Creamy Carrot Soup with Scallions and Poppy Seeds

Creamy Carrot Soup with Scallions and Poppy Seeds
© Frances Janisch

Longtime F&W test kitchen supervisor Marcia Kiesel's luxuriously creamy soup is the perfect starter for fall dinners because it can be made in advance, then reheated just before serving. Two bright garnishes bring extra flavor and color to the bowl.

13 of 22

Broccoli-Spinach Soup with Crispy Broccoli Florets and Croutons

Broccoli-Spinach Soup with Crispy Broccoli Florets and Croutons

© Con Poulos

Given this soup's supremely silky texture, you'll think it's made with cream, but that texture actually comes from a potato pureed into the broth. For contrast, F&W culinary director at large Justin Chapple tops the soup with crispy broccoli florets and croutons.

14 of 22

Winter Vegetable Minestrone

Winter Vegetable Minestrone

© Fredrika Stjärne

“I am forever championing root vegetables,” says chef Alex Guarnaschelli. “My father made so many wonderful salads from celery root and other under-loved vegetables when I was growing up.” Here, she simmers celery root and rutabaga in a spicy, basil-scented broth for a winter version of the Italian classic.

15 of 22

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 wouldn’t be a bad idea to serve a bowl alongside a grilled cheese sandwich, either. 

16 of 22

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.

17 of 22

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.

18 of 22

"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.

19 of 22

Vegetable Hot-and-Sour Soup

Vegetable Hot-and-Sour Soup
Greg DuPree

Chef and author Eileen Yin-Fei Lo's Vegetable Hot-and-Sour Soup offers an extraordinary depth of flavor from ginger, soy sauce, and sesame oil, and layers of texture from lily buds, mushrooms, and bamboo shoots.

20 of 22

Pumpkin Soup with Thai Red Curry Paste and Lemongrass

Thai Pumpkin Soup
Photo by Morgan Hunt Glaze / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley

This pureed pumpkin soup was inspired by Thai flavors. It's made especially creamy with the addition of coconut milk, while the Thai red curry paste and garlic lend depth and heat. The lemongrass, ginger, and squeeze of fresh lime juice brighten the flavors in each spoonful.

21 of 22

Sweet Pea Soup with Majorero Cream and Roncal Crisps

Sweet Pea Soup with Majorero Cream and Roncal Crisps
© Lisa Linder

This silky, vividly colored sweet pea puree is ideal for entertaining because it's delicious both warm and at room temperature; the soup and crisps can be made entirely ahead, and the tart Majorero cream can be melted just before serving.

22 of 22

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.

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