200 vegetable soup recipes

Puree of broccoli florets with cream is a velvety French-style side dish: quickly blanched broccoli pulsed smooth, enriched with heavy cream, and seasoned with fresh nutmeg. Bright green, elegant, and ready in under 30 minutes.

Yellow pepper soup blends sweet roasted yellow peppers, raw cashews and shallots into a silky golden vegan soup. Dairy-free creaminess without any milk or cream.

Kapusniak is a Polish fresh cabbage soup with browned pork, paprika, bay leaf, and a splash of sherry, finished with sour cream. A 65-minute warming Eastern European bowl.

Chilled cucumber and bell pepper soup blended creamy with yogurt, watercress, garlic, and a splash of vinegar. A no-cook, blender-easy cold soup that's all the refreshment you want on a hot day.

Single-serving broccoli rice soup made with leftover rice, cooked broccoli, and a surprising hint of apple. Serve chunky or puree it smooth. Ready in about 10 minutes of active cooking.

Silky chilled fennel soup, fennel simmered with shallots and garlic, pureed with lemon and dill, then blended with cool yogurt. A light, tangy, anise-kissed soup served cold as a refreshing starter.

Creamy curried zucchini soup blended smooth with no cream needed. Curry powder and cinnamon spice up five cups of zucchini into a velvety, low-calorie soup.

Creole-style cream of broccoli soup thickened with a blonde roux and seasoned with Creole spices. Bell pepper, celery, and onion round out this Southern take on a classic.

Classic court bouillon for poaching fish with aromatics, fennel seed, coriander, white vinegar, and fresh herbs. Simmers in 30 minutes, freezes for months, transforms any poached seafood.

Cream of Jerusalem artichoke soup blended silky smooth with rosemary, garlic, and soy sauce. Dairy-free and naturally creamy from the sunchokes themselves.

Provencal garlic soup with potatoes, saffron, sage, and thyme, strained and served over French bread with grated Parmesan. Simple, fragrant, and warming.

Slow-simmered vegetable stock bursting with earthy aromatics and garden-fresh flavor, ready to elevate soups, risottos, and sauces from ordinary to extraordinary.

Duxelles is a mixture of finely chopped mushrooms, shallots and herbs cooked in butter. It is used to flavor soups and sauces, as a garnish, and a stuffing. Take a thinly pounded pork chop, veal or chicken cutlet, or even a flank steak. Spoon the precooked duxelles down the center. Roll the meat and then sauté or roast it.

Thick, freezer-friendly broccoli cheddar chowder loaded with hash browns, corn, and pimientos. Mix it up, freeze it, then reheat for a cozy weeknight bowl.

A raw, no-cook borscht blended from fresh beets, avocado, spinach, cucumber, and dill. Vegan, nutrient-dense, and vibrant pink. Served chilled with alfalfa sprouts for a refreshing energy boost.

Creamy broccoli soup made with a butter-flour roux, chicken bouillon, and half-and-half. Uses frozen broccoli for a quick weeknight soup ready in under 45 minutes.