540 vegetable soup recipes

A quick pressure cooker soup with fresh beets, beet greens, and sweet potatoes brightened by ginger and orange zest. Root vegetable comfort in 30 minutes flat.

Homemade Chinese vegetable stock built from dried shiitake mushrooms, ginger, Szechuan peppercorns, leeks, and tamari. A fragrant, vegan-friendly base for soups, stir-fries, and braises.

Fresh corn bisque with turmeric, aromatic vegetables, and green onion garnish. A dairy-free, vegan-friendly soup that works hot or chilled. Ready in 25 minutes.

Lemony vegetable soup with chickpeas, vermicelli, and warm spices like turmeric, coriander, cinnamon, and cayenne. Bright lemon juice and fresh mint finish this hearty vegan bowl.

Harvest broth with lamb neck simmered for three hours with fresh peas, broad beans, turnip, carrot, and cauliflower. A traditional British-style lamb and vegetable soup.

This is a Middle Eastern soup, typical of the simple foods served in the desert regions. Serve with pita bread and a grain or vegetable dish for a simple meal. This soup is also food served cold, stuffed into a pita bread.

Three beans mingle with zucchini, fresh tomatoes, and banana peppers in this Southwestern-spiced vegetable soup. Red wine and cumin add warmth to this hearty, healthy bowl.

Rustic vegetable barley soup simmered with carrots, corn, peas, spinach, and garlic in a blended tomato-marjoram broth. Vegan comfort food that feeds 8 from one pot.

Fruity gazpacho with blended tomatoes, peaches, apple, blackberries, cucumber, and yellow bell pepper in vegetable stock. A chilled summer soup with fresh fruit and no cooking required.

Smoky black bean soup made from dried beans simmered with ham hocks, cumin, jalapeno, and vegetables, pureed smooth and finished with dry sherry and fresh lime juice.

Rotel and rice corn soup with spicy diced tomatoes, sweet corn, red pepper, and tortilla strips in a vegetable broth. A 30-minute pantry-friendly vegetarian dinner.

Ochsenschwanzsuppe, a classic German oxtail soup simmered for 5 hours with vegetables, thickened with browned flour and butter, and finished with Madeira wine. Deep, beefy, and velvety.

Four-ingredient garlic and white bean soup made entirely in the microwave. Eight cloves of mellowed garlic, creamy pureed beans, vegetable broth. High-fiber, low-fat, vegan.

Kentucky-style burgoo soup made with mixed cooked meats, okra, lima beans, corn, and garden vegetables in a rich beef-and-chicken broth. A lighter take on the legendary Bluegrass State stew.

Homemade light vegetable broth simmered with white wine, leeks, mushrooms, and fresh herbs. Low-fat, freezer-friendly, and packed with clean veggie flavor for soups, stews, and risottos.

Light vegetable stock: a simple homemade base of onion, garlic, celery, carrot, and bouquet garni simmered for an hour. The clean vegetarian foundation for soups, sauces, and risottos.