These vegetable soups highlight everything from squash to scallions; pair them with a simple green salad and a hunk of good bread for the ideal winter supper.
Classic Tomato Soup
Inspired by the sweet-salty pleasures of a BLT sandwich, this version of tomato soup starts with smoky bacon and gets better from there. It’s comforting, savory, and goes brilliantly with grilled cheese.
Caribbean Pumpkin 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.
This tangy, onion-laden soup is a variation on vichyssoise.
Trieste-Style Sauerkraut and Bean Soup
Sauerkraut and bean soup is a hearty classic that is enormously popular in and around Trieste. At restaurants, the meat that has been simmered in the soup is usually lifted out before the soup is served and offered later as a separate course. At home, it’s more typically removed from the bone and mixed into the soup. See the recipe for Trieste-Style Sauerkraut and Bean Soup »
Pureed Sweet Potato Soup
The Ahwahnee Hotel in Yosemite estimates that it serves about 45 gallons of this rich, vegetable-laden soup at every seating of their annual Bracebridge Dinner. See the recipe for Pureed Sweet Potato Soup »
Winter Squash and Apple Soup
Winter squash and apples are stewed together and then garnished with fried mushrooms and drizzled with spiced mint butter for a fragrant, seasonal soup, which makes the most of autumn’s best produce. See the recipe for Winter Squash and Apple Soup »
This version of rundown, typically made with mackerel, was renamed by chef Yvonne Peters-Hope of Ashanti Oasis Vegetarian Restaurant, who gave us the recipe for this meat-free take on the savory breakfast stew.
Fennel and Potato Soup
As the fennel cooks in the simmering liquid, it breaks down, thickening the broth. You can prepare this dish as a hot soup, but it is just as delicious served cold. See the recipe for Fennel and Potato Soup »