540 vegetable soup recipes

Lighter broccoli cheddar soup made with low-fat yogurt, reduced-fat cheddar, and low-salt chicken broth. Pureed smooth and creamy without the heavy cream.

Beef and cabbage soup simmered from scratch with a homemade bone broth base, tomatoes, carrots, green beans, and oregano. Hearty, warming, and full of vegetables.

Savoy cabbage and corn chowder with new potatoes, green chili peppers, and a blend of crushed fennel, coriander, and dill in a light milk broth. Half-pureed for creamy texture.

Hearty one-pot minestrone loaded with swiss chard, spicy pepperoni, lima beans, and pasta in a savory beef broth. A filling Italian-style soup that feeds six in about 30 minutes.

Hearty German cabbage soup with bacon, potatoes, rutabaga, and carrots simmered low in chicken broth. Finished with grated Parmesan for a savory, warming bowl.

French country soup with beef shank, cabbage, turnips, rutabaga, green beans, and elbow macaroni in a tomato broth seasoned with cloves. A hearty pot-au-feu style meal that simmers for hours.

June soup is a chunky split pea and summer vegetable soup brightened with lemony sorrel and built on a lemon-scented homemade chicken stock. Rustic, fresh, and left deliberately unblended so every vegetable keeps its bite.

In a hurry? Try this quick and tasty vegetable soup that will satisfy your hunger!

Classic Italian minestrone soup with kidney beans, cabbage, zucchini, green beans, and elbow pasta in a tomato-rich beef broth. A garden-vegetable soup built for cold nights.

Low-calorie gumbo-style vegetable soup with okra, tomatoes, corn, celery, and rice. A thin, snackable broth for when you want something hot and filling but light on calories.

Goan ginger-scented tomato and cabbage soup is a light, vegetable-forward broth with fresh ginger, garlic, and a finish of torn mint leaves. Served ladled over alphabet pasta for a playful Indo-Portuguese coastal twist.

Hearty cabbage soup with homemade tofu and whole-wheat dumplings, seasoned with soy sauce and bay leaf. A cozy, plant-based bowl ready in one hour.

Slow cooker curry lentil stew with sweet potato, sherry, and warm spices. Indian-inspired vegetarian stew served over fragrant basmati or jasmine rice.

Spring artichoke hearts, tender leeks, and sweet peas simmer into light herbed soup brightened with mint, parsley, and a drizzle of Parmesan-topped olive oil.

This colorful version of corn chowder features a medley of spices and fills the kitchen with aroma.

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