Food

32 Vegetable Soups to Make You Feel Like a Million Bucks

These hearty, nutritious, and soul-warming bowls will help you thrive through the chilly months and beyond

By SAVEUR Editors

January 18, 2019

Cold weather isn't all bad: That (seemingly relentless) chill in the air does also mean that soup season is upon us. Whether your family is a lover of chunky or smooth styles, or prefers colorful or rustic, soup is always a crowd-pleasing meal that comforts everyone as much as it fortifies us.

For all it's one-pot simplicity, a properly made soup can be a well-rounded meal in a bowl—especially when it's vegetable-based. (This is true whether you're cooking with an Instant Pot, a slow-cooker, or just your favorite Dutch oven A fortified vegetable broth or homemade stock, loads of veggies and beans, and satisfying grains take the center stage in these vegetable-forward winter soups, and meat just plays the occasional supporting player.

And we're not just talking about minestrone recipes. When it comes to inspiration, we've looked everywhere from Mexico to Japan to Provence. Filled with everything from mushrooms to kale to carrots and chickpeas, these beloved bowls have everything we're craving.

Cream of Tomato Soup — Classic tomato soup gets brightness and body from crushed tomatoes; smoky depth from bacon; and a luxurious finish from a little crème fraîche. Get the recipe for Cream of Tomato Soup »Todd Coleman

zuppa alla frantoiana — In this traditional Lucchese soup, vegetables and beans are slow-cooked until little to no bite remains, making it a rustic, comforting dish. Be sure to give any tougher vegetables all the time they need to scompare, or disappear. The quantities are flexible, so use whatever you have on hand. Get the recipe for Italian Bean and Vegetable Soup »Ryan Liebe

Chickpea and Pasta Soup — This soup is a meal in and of itself, full of lots of vegetables, chickpeas, and pasta. Get the recipe for Chickpea and Pasta Soup »Farideh Sadeghin

White Bean Soup with Fennel Seeds and Broccoli Rabe — This kind of luscious puréed bean soup is made all over Italy with either white or fava beans. Prepare the soup several days in advance, but sauté the broccoli rabe just before serving. Get the recipe for White Bean Soup with Fennel Seeds and Broccoli Rabe »Ryan Liebe

Carrot Soup with Leeks and Ginger — This spicy carrot ginger soup is an easy winter weeknight meal. Get the recipe for Carrot Soup with Leeks and Ginger »Katherine Whittaker

Ancho Chile Soup with Avocado, Crema, and Chile Pasilla (Sopa de Chile Ancho) — The heat of this deep-red ancho chile soup and its pasilla chile garnish is balanced by the addition of cooling crema and thinly sliced avocado. Get the recipe for Ancho Chile Soup with Avocado, Crema, and Chile Pasilla (Sopa de Chile Ancho) »Joseph De Leo

Umbrian Vegetable Soup (Zuppa di Verdure all'Agliata) — Unlike a classic slow-cooked minestrone, the vegetables are cooked quickly to preserve their bright flavor. Get the recipe for Umbrian Vegetable Soup (Zuppa di Verdure all'Agliata) »Joseph De Leo

French Onion Soup — Braised onions, bread, and melted cheese are the main components of this timeless dish, which epitomizes the robust cuisine of Parisian brasseries. Get the recipe for French Onion Soup »Helen Rosner

Chilled Mexican Potato and Leek Soup (Sopa de Poro y Papa) — This creamy, rich soup is a favorite in Mexico City. In summer it's usually chilled like a vichyssoise, but it's also served hot, especially in the cooler months. Get the recipe for Chilled Mexican Potato and Leek Soup (Sopa de Poro y Papa) »Joseph De Leo

Bread and Garlic Soup with Cilantro — The recipe for this garlicky bread soup comes from Rosa Filipe of O Barro restaurant in Redondo, Portugal, who claims it is nicknamed "beggar's soup" because it contains no meat or fish. Get the recipe for Bread and Garlic Soup with Cilantro »Todd Coleman

Onion Fennel and Mushroom Soup — A variety mushrooms gives nuance to this hearty vegetarian soup. Any assortment of fresh mushrooms will work and you can change those flavorful notes by switching up the combination each time you make it. Get the recipe for Onion Fennel and Mushroom Soup »Farideh Sadeghin

White Bean and Lacinato Kale Soup with Smoked Ham Hock — After flavoring the beans for this creamy winter soup, smoked ham hock is shredded and pan-fried, rendering it crisp and intensifying its flavor. Get the recipe for White Bean and Lacinato Kale Soup with Smoked Ham Hock »Bill Phelps

Green Minestrone with Kohlrabi, Olives, and Spinach Pesto — The chef of Lucky Leek in Berlin, Germany, Josita Hartanto makes her minestrone with hearty kohlrabi and briny green olives. The soup is brightened by a fresh pesto, which is stirred in just before serving. Get the recipe for Green Minestrone with Kohlrabi, Olives, and Spinach Pesto »Matt Taylor-Gross

Fermented Carrot Borscht with Ginger and Turmeric — Borscht was traditionally a fermented soup," says Cortney Burns, who adapted the classic beet base to one featuring a combination of fresh and fermented carrots and beets instead. Get the recipe for Fermented Carrot Borscht with Ginger and Turmeric »Heami Lee

Mexican Fava Bean Soup (Sopa de Habas) — The secret to this soup is a flavorful aromatic base of tomatoes, garlic, and onions—called a recado—that is pureed and fried before the beans go into the pot. Get the recipe for Mexican Fava Bean Soup (Sopa de Habas) »Todd Coleman

Cream of Parsley Soup with Fresh Horseradish — Brilliantly green and vibrantly flavored, this simple parsley soup--garnished with fiery fresh-grated horseradish--is the perfect first course for a Passover seder feast. Get the recipe for Cream of Parsley Soup with Fresh Horseradish »Matt Taylor-Gross

Mushroom-Barley Soup — A hearty beef stock serves as the base for mushroom and barley soup, a more elegant (but no less satisfying) version of the New York deli staple, elevated with fresh thyme and a squeeze of lemon juice. Get the recipe for Mushroom-Barley Soup »Landon Nordeman

Pumpkin Soup with Orange and Parmigiano-Reggiano — Caramelized roasted pumpkin gets an unorthodox hit of flavor from orange zest and juice, stirred in just before serving to brighten this wintry soup. Get the recipe for Pumpkin Soup with Orange and Parmigiano-Reggiano »Anders Schonnemann

Soupe au Pistou (Provençal Vegetable Soup with Pistou) — Pistou, the Provençal cousin of pesto, is stirred into this summer vegetable soup just before serving. Get the recipe for Soupe au Pistou »Todd Coleman

Pear, Shallot, and Delicata Squash Soup — Pear and autumn squash take on savory depth in this elegant soup, brightened by a splash of vinegar and a drizzle of maple syrup. Get the recipe for Pear, Shallot, and Delicata Squash Soup »Matt Taylor-Gross

Caribbean Winter Squash Soup — Roast or sauté extra squash over the weekend (butternut or calabaza are perfect) to make quick weeknight work of this garlicky, spicy pumpkin soup. Get the recipe for Caribbean Winter Squash Soup »Penny De Los Santos

Paprika-Spiced Cauliflower Soup (Karfiolleves) — This recipe for paprika-spiced cauliflower soup comes from chef Andrea Németh at the restaurant Bagolyvár in Budapest. To form the tiny dumplings, called galuska, she simply drops bits of dough into the simmering broth. Get the recipe for Paprika-Spiced Cauliflower Soup (Karfiolleves) »Todd Coleman

Cold Yogurt and Herb Soup with Chickpeas — Rice and garbanzos add body to this vegetarian soup laced with fresh greens and herbs. Serve it chilled—as we have done—or, if you prefer, just slightly warmed. Get the recipe for Cold Yogurt and Herb Soup with Chickpeas »Justin Walker

avocado soup — As ethereal as its origins, this unusual, chilled summer soup is a specialty at the Singular Patagonia, an otherworldly hotel that borders Sena Última Esperanza (or Last Hope Sound). It's made velvety and rich by the local avocados, which are called paltas. Get the recipe for Avocado Soup »William Hereford

Winter Squash and Apple Soup — A garnish of fried mushrooms and a drizzle of spiced mint butter adds elegance to a simple pureed vegetable soup. Get the recipe for Winter Squash and Apple Soup »Todd Coleman

Hot and Sour Soup (Suan La Tang) — Mild ingredients—mushrooms, tofu—are nestled in a fiery, vinegar-laced broth. Get the recipe for Hot and Sour Soup (Suan La Tang) »Todd Coleman

Tuscan Bean Soup — Author Nancy Harmon Jenkins uses olive oil three ways in this version of the venerable Italian soup: for sautéing garlic, rubbing on the toasts that accompany the dish, and finishing the soup. Get the recipe for Tuscan Bean Soup »André Baranowski

Spinach and Edamame Egg Drop Soup — A handful of soybeans and fresh spinach lightens up this Chinese restaurant favorite. Get the recipe for Spinach and Edamame Egg Drop Soup »Farideh Sadeghin

Miso Soup — This clean-tasting, simple miso soup from chef Chris Fischer is made with dashi, a fish broth reinforced here with kombu and bonito flakes. Get the recipe for Miso Soup with Scallions and Shiso »Elizabeth Cecil

Hearty Vegetable Stew with Duck Confit and Cabbage (Garbure Gasconne) — Traveling through the lower reaches of Gascony, you will be offered a steaming bowl of garbure to begin almost every lunch and dinner. Get the recipe for Hearty Vegetable Stew with Duck Confit and Cabbage (Garbure Gasconne) »Anna Williams

Lentil Soup with Caraway and Minted Yogurt — In this Indian-inspired dish lentils are flavored with caraway and coriander to make a quick, fragrant soup. Get the recipe for Lentil Soup with Caraway and Minted Yogurt »Todd Coleman

Crisp-Tender Brussels Sprouts in 7-Spice Broth — This is not a soup but a simply prepared vegetable side flavored by a light, flavorful broth. The sprouts' mellow creaminess is tempered by the spicy warmth of the liquid. Get the recipe for Crisp-Tender Brussels Sprouts in 7-Spice Broth »SAVEUR

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