Food Ingredients Vegetables 22 Satisfying Vegetable Soup Recipes By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines and Alexis McCowan Alexis McCowan Alexis McCowan graduated from Howard University in 2021 and has since interned at Sage Publishing and the Pulitzer Center and contributed to Food & Wine. Food & Wine's Editorial Guidelines Updated on January 8, 2024 Trending Videos Close this video player Photo: Victor Protasio 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 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. Get the Recipe 02 of 22 Borscht with Buttermilk and Grated Cucumber 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. Get the Recipe 03 of 22 French Onion Soup with Roasted Poblanos 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. Get the Recipe 04 of 22 Creamy Mashed Potato Soup with Dashi 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. Get the Recipe 05 of 22 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. Get the Recipe 06 of 22 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. Get the Recipe 07 of 22 Tomato and Quinoa Soup 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. Get the Recipe 08 of 22 Roasted Carrot Soup with Fresh Cheese and Black Bread 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. Get the Recipe 09 of 22 "Everybody" Potato-Leek Soup Victor Protasio You can serve this soup many 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. Get the Recipe 10 of 22 Pumpkin Soup with Thai Red Curry Paste and Lemongrass 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. Get the Recipe 11 of 22 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. Get the Recipe 12 of 22 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. Get the Recipe 13 of 22 Smoky Tomato Soup with Gruyère Toasts 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. Get the Recipe 14 of 22 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. Get the Recipe 15 of 22 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. Get the Recipe 16 of 22 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. Get the Recipe 17 of 22 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. Get the Recipe 18 of 22 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. Get the Recipe 19 of 22 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. Get the Recipe 20 of 22 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. Get the Recipe 21 of 22 Cabbage and Kale Soup with Farro © Lucy Schaeffer "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. Get the Recipe 22 of 22 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. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit