Brighten up your day with these veggie-packed soups. Whether you're craving a classic like minestrone or want to switch it up with a spicy chipotle butternut, these vegetable soups are sure to make you go back for a second bowl.
30 Vegetable Soups for Every Season
Updated on Dec. 20, 2024
1/30
Tomato Bisque
Total Time
1 hour 10 min
Servings
5 servings
From the Recipe Creator:
My husband, Patrick Maas, makes this wonderful, creamy bisque. Sweet red pepper enhances the lovely tomato-basil flavor. —Veronique Deblois, Mine Hill, New Jersey
Nutrition Facts:
1-1/3 cups: 383 calories, 36g fat (22g saturated fat), 122mg cholesterol, 1214mg sodium, 15g carbohydrate (10g sugars, 4g fiber), 3g protein.
2/30
Cauliflower Soup
Total Time
30 min
Servings
8 servings (2 quarts)
From the Recipe Creator:
This cheesy recipe is way tastier than any other cauliflower soup I've tried! We like it with hot pepper sauce for a little extra kick. —Debbie Ohlhausen, Chilliwack, British Columbia
Nutrition Facts:
1 cup: 160 calories, 11g fat (6g saturated fat), 30mg cholesterol, 616mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 7g protein.
3/30
Vegan Lentil Soup
Total Time
45 min
Servings
6 servings
From the Recipe Creator:
Double the recipe and share this hearty soup with neighbors and loved ones on cold winter nights. I serve it with cornbread for dunking. —Michelle Curtis, Baker City, Oregon
Nutrition Facts:
3/4 cup: 138 calories, 0 fat (0 saturated fat), 0 cholesterol, 351mg sodium, 27g carbohydrate (9g sugars, 9g fiber), 8g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 lean meat.
4/30
Spinach Tortellini Soup
Total Time
20 min
Servings
6 servings (2 quarts)
From the Recipe Creator:
A simple tomato-enhanced broth is perfect for cheese tortellini and fresh spinach. Increase the garlic and add Italian seasoning to suit your taste. —Debbie Wilson, Burlington, North Carolina
Nutrition Facts:
1-1/3 cups: 164 calories, 5g fat (2g saturated fat), 18mg cholesterol, 799mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 7g protein.
5/30
Peanut Soup
Total Time
55 min
Servings
7 servings
From the Recipe Creator:
After enjoying a spicy peanut soup at a little cafe, I knew I had to try to duplicate it at home. I think my version comes pretty close. It's the best way I know to chase away winter's chill. —Lisa Meredith, Eagan, Minnesota
Nutrition Facts:
1 cup: 276 calories, 18g fat (3g saturated fat), 0 cholesterol, 932mg sodium, 22g carbohydrate (9g sugars, 4g fiber), 8g protein.
6/30
Carrot Ginger Soup
Total Time
30 min
Servings
4 servings
From the Recipe Creator:
This light, flavorful carrot ginger soup is vegan. It's made with pantry staples and comes together in a hurry, yet it always seems to impress. Fresh ginger makes a big difference—and what isn't used can be wrapped tightly and tossed in the freezer for later use. —Jenna Olson, Manchester, Missouri
Nutrition Facts:
3/4 cup: 80 calories, 4g fat (1g saturated fat), 0 cholesterol, 551mg sodium, 11g carbohydrate (5g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 2 vegetable, 1 fat.
7/30
Pinto Bean Soup
Total Time
35 min
Servings
6 servings
From the Recipe Creator:
Ladle up an aromatic, spiced-just-right broth with creamy, tender pinto beans. Toppings of diced avocado, sour cream, shredded cheese, crushed tortilla chips and cilantro add diverse textures and flavors, allowing each person to customize their own bowl. —Taste Recipes Test Kitchen
Nutrition Facts:
1 serving: 236 calories, 3g fat (0 saturated fat), 0 cholesterol, 663mg sodium, 40g carbohydrate (7g sugars, 11g fiber), 11g protein.
8/30
Pumpkin Curry Soup
Total Time
20 min
Servings
7 servings
From the Recipe Creator:
I whipped this up for my family on Thanksgiving, and everyone was crazy about it! Even my brother, who is one of the pickiest eaters I know, asked for seconds of this curry pumpkin soup. —Kimberly Knepper, Euless, Texas
Nutrition Facts:
1 cup: 155 calories, 7g fat (5g saturated fat), 26mg cholesterol, 536mg sodium, 18g carbohydrate (11g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.
9/30
Fennel Soup
Total Time
55 min
Servings
5 servings
From the Recipe Creator:
This filling soup is a favorite with our family and is often requested for company dinners. A hint of fennel accents the flavor of this quick-to-fix bean soup, while spinach and tomatoes add color. —Donna Quinn, Round Lake Beach, Illinois
Nutrition Facts:
1-1/2 cups: 152 calories, 3g fat (0 saturated fat), 0 cholesterol, 976mg sodium, 23g carbohydrate (0 sugars, 7g fiber), 8g protein.
10/30
Slow-Cooker Minestrone
Total Time
6 hours 50 min
Servings
12 servings (4 quarts)
From the Recipe Creator:
There's nothing quite like the comfort of warm homemade soup, and it's even better when your slow cooker will do most of the work for you! This minestrone is easy to put together but has all the flavor of a high-effort dish. —Erin Raatjes, New Lenox, Illinois
Nutrition Facts:
1-1/3 cups: 165 calories, 1g fat (0 saturated fat), 0 cholesterol, 813mg sodium, 33g carbohydrate (6g sugars, 6g fiber), 7g protein.
11/30
Vegetable Barley Soup
Total Time
8 hours 30 min
Servings
12 servings (3-3/4 quarts)
From the Recipe Creator:
You'll love this delicious meatless soup brimming with veggies and barley. The plus is it's good for you too! —Mary Tallman, Arbor Vitae, Wisconsin
Nutrition Facts:
1-1/4 cups: 135 calories, 0 fat (0 saturated fat), 0 cholesterol, 689mg sodium, 31g carbohydrate (8g sugars, 5g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.
12/30
Corn Chowder
Total Time
35 min
Servings
8 servings (about 2 quarts)
From the Recipe Creator:
Chowder is a classic comfort food here in the Northeast, especially during cooler weather. Whenever I make a trip home to Pittsburgh, Mom has this simmering on the stove for me.
Nutrition Facts:
1 cup: 271 calories, 14g fat (8g saturated fat), 39mg cholesterol, 889mg sodium, 35g carbohydrate (8g sugars, 3g fiber), 5g protein.
13/30
Vegetable Lentil Soup
Total Time
4 hours 45 min
Servings
6 servings (about 2 quarts)
From the Recipe Creator:
Here’s a healthy slow-cooker soup that's ideal for vegetarians and those watching their weight. Butternut squash and lentils make it hearty, while herbs and other veggies round out the flavor. —Mark Morgan, Waterford, Wisconsin
Nutrition Facts:
1-1/3 cups: 217 calories, 1g fat (0 saturated fat), 0 cholesterol, 685mg sodium, 45g carbohydrate (11g sugars, 8g fiber), 11g protein.
14/30
Creamy Tortellini Soup
Total Time
30 min
Servings
6 servings
From the Recipe Creator:
Rich and mild, this creamy, indulgent soup gets added oomph from red pepper flakes and wine. If you'd like, you can add Italian sausage—sliced or crumbled—either cooked in the skillet as part of the first step or cooked separately and added at the end. —Taste Recipes Test Kitchen
Nutrition Facts:
1 cup: 345 calories, 21g fat (11g saturated fat), 64mg cholesterol, 720mg sodium, 33g carbohydrate (6g sugars, 3g fiber), 9g protein.
15/30
Tuscan Portobello Stew
Total Time
40 min
Servings
4 servings
From the Recipe Creator:
Here’s a healthy one-skillet meal that’s quick and easy to prepare, yet elegant enough for company. I often take this stew to my school’s potlucks, where it is devoured by teachers and students alike. —Jane Siemon, Viroqua, Wisconsin
Nutrition Facts:
1-1/4 cups: 309 calories, 8g fat (1g saturated fat), 0 cholesterol, 672mg sodium, 46g carbohydrate (9g sugars, 13g fiber), 12g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1-1/2 fat, 1 lean meat.
16/30
Curry Lentil Soup
Total Time
35 min
Servings
8 servings (2 quarts)
From the Recipe Creator:
This curry soup might be vegan, but it's still as creamy as ever. If you prefer a meatier bowl, toss some chicken and chicken broth into the recipe. —Kijan Zendi, San Diego, California
Nutrition Facts:
1 cup: 365 calories, 16g fat (16g saturated fat), 0 cholesterol, 493mg sodium, 40g carbohydrate (4g sugars, 7g fiber), 16g protein.
17/30
Moroccan Chickpea Stew
Total Time
30 min
Servings
4 servings
From the Recipe Creator:
When I'm invited to a potluck, I easily double or triple this healthy Moroccan chickpea stew to treat the crowd to an exotic dish of enticing, bold flavors. —Heather Demeritte, Scottsdale, Arizona
Nutrition Facts:
1-1/2 cups: 217 calories, 6g fat (1g saturated fat), 0 cholesterol, 455mg sodium, 38g carbohydrate (11g sugars, 9g fiber), 7g protein.
18/30
Cuban Black Bean Soup
Total Time
50 min
Servings
9 servings (2-1/4 quarts)
From the Recipe Creator:
Using a blender, this soup becomes a smooth, nutritious heart-warmer just right for those cool nights. If the soup is too thick, add a little more vegetable broth to thin it out.—Tracy Lohr, Urbandale, Iowa
Nutrition Facts:
1 cup: 202 calories, 3g fat (0 saturated fat), 1mg cholesterol, 786mg sodium, 33g carbohydrate (5g sugars, 9g fiber), 11g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1/2 fat.
19/30
Zucchini Soup
Total Time
35 min
Servings
4 servings
From the Recipe Creator:
Easy and flavorful, this parmesan zucchini soup is perfect for those colder days when you still have a few zucchini left in your garden. Half-and-half cream gives it a creamy broth, while the zucchini adds nutritional value. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin
Nutrition Facts:
1 cup: 242 calories, 18g fat (11g saturated fat), 60mg cholesterol, 1050mg sodium, 11g carbohydrate (4g sugars, 1g fiber), 8g protein.
20/30
Hash Brown Potato Soup
Total Time
25 min
Servings
13 servings (about 3 quarts)
From the Recipe Creator:
A friend brought me this soup when I was sick. It tastes like it simmered for hours, but basic ingredients make it a snap to prepare. —Pat Maruca, Philippi, West Virginia
21/30
Cream of Lentil Soup
Total Time
55 min
Servings
10 servings (2-1/2 quarts)
From the Recipe Creator:
Lentil lovers will want a second bowl of this nourishing soup with a subtle touch of curry. It looks particularly appealing thanks to the color added by the fresh spinach. —Kim Russell, North Wales, Pennsylvania
Nutrition Facts:
1 cup: 344 calories, 20g fat (13g saturated fat), 60mg cholesterol, 635mg sodium, 30g carbohydrate (4g sugars, 5g fiber), 13g protein.
22/30
Butternut Squash Soup Recipe
Total Time
30 min
Servings
9 servings (21/4 qt.)
From the Recipe Creator:
When the weather turns cold, get cozy with a bowl of this butternut squash soup. The cream adds richness, but if you're looking to cut calories, it can be omitted. —Taste Recipes Test Kitchen
Nutrition Facts:
1 cup: 157 calories, 7g fat (4g saturated fat), 17mg cholesterol, 483mg sodium, 23g carbohydrate (6g sugars, 6g fiber), 3g protein.
23/30
Cucumber Soup
Total Time
15 min
Servings
5 servings
From the Recipe Creator:
This chilled soup makes a wonderful appetizer or side on a hot summer day. Bright bursts of dill provide pleasant contrasts to the milder flavor
of cucumber.—Deirdre Cox, Kansas City, Missouri
Nutrition Facts:
2/3 cup: 40 calories, 0 fat (0 saturated fat), 2mg cholesterol, 279mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1/2 fat-free milk.
24/30
Caribbean Potato Soup
Total Time
30 min
Servings
6 servings (2-1/4 quarts)
From the Recipe Creator:
An interesting blend of veggies that includes okra, kale and black-eyed peas goes into this bright and hearty soup. No kale on hand? Use spinach instead. —Crystal Jo Bruns, Iliff, Colorado
Nutrition Facts:
1-1/2 cups: 213 calories, 10g fat (7g saturated fat), 0 cholesterol, 954mg sodium, 28g carbohydrate (9g sugars, 6g fiber), 5g protein.
25/30
Vegetarian Split Pea Soup
Total Time
1 hour 45 min
Servings
7 servings
From the Recipe Creator:
Even the pickiest eater will request this vegetarian split pea soup recipe time and again. Thick and well-seasoned, it's a nutritional powerhouse packed with fiber and protein. It's wonderful with a slice of crusty French bread. —Michele Doucette, Stephenville, Newfoundland
Nutrition Facts:
1 cup: 227 calories, 1g fat (0 saturated fat), 0 cholesterol, 771mg sodium, 42g carbohydrate (7g sugars, 15g fiber), 14g protein.
26/30
Chipotle Butternut Squash Soup
Total Time
55 min
Servings
5 servings
From the Recipe Creator:
My hearty soup uses herbs and vegetables from the garden along with convenient pantry items, so it’s easy, fast and mostly fresh. Your family will devour it. —Roxanne Chan, Albany, California
Nutrition Facts:
1-1/3 cups: 279 calories, 9g fat (4g saturated fat), 19mg cholesterol, 1097mg sodium, 43g carbohydrate (12g sugars, 10g fiber), 10g protein.
27/30
Watermelon Gazpacho
Total Time
25 min
Servings
4 servings (1 quart)
From the Recipe Creator:
My refreshing gazpacho is a delightfully simple, elegant dish. Serve as a side or with pita and hummus for a meal. —Nicole Deelah, Nashville, Tennessee
Nutrition Facts:
1 cup: 58 calories, 0 fat (0 saturated fat), 0 cholesterol, 599mg sodium, 18g carbohydrate (15g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 fruit.
28/30
Slow-Cooked Vegetable Wild Rice Soup
Total Time
5 hours 25 min
Servings
12 servings (3 quarts)
From the Recipe Creator:
This thick and hearty soup is packed with colorful vegetables. —Thomas Faglon, Somerset, New Jersey
Nutrition Facts:
1 cup: 117 calories, 0 fat (0 saturated fat), 0 cholesterol, 419mg sodium, 25g carbohydrate (7g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 2 vegetable, 1 starch.
29/30
Vegan Potato Soup
Total Time
50 min
Servings
8 servings (2 quarts)
From the Recipe Creator:
It can be a challenge to find a great vegan potato soup, as most recipes contain cream. But this delicious version keeps the luxurious texture without the dairy. —Jenna Urben, McKinney, TX
Nutrition Facts:
1 cup: 232 calories, 9g fat (4g saturated fat), 0 cholesterol, 779mg sodium, 33g carbohydrate (5g sugars, 3g fiber), 5g protein.
30/30
Coconut Curry Vegetable Soup
Total Time
40 min
Servings
6 servings
From the Recipe Creator:
I've been a vegetarian since high school, so modifying recipes to fit my meatless requirements is a challenge I enjoy. This soup tastes rich and creamy and is packed with nutrients! —Carissa Sumner, Washington, DC
Nutrition Facts:
3/4 cup: 186 calories, 8g fat (4g saturated fat), 0 cholesterol, 502mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.
Vegetable Soups FAQ
What vegetables are good for soup?
You can use almost any vegetable in a soup. Most soups usually start with a mirepoix, which is a mixture of onions, carrots and celery. Besides onions, shallots and leeks work well in soups, too.
Other vegetables you can include in soups are butternut squash, tomatoes, corn, green beans, beets, mushrooms, summer squash, zucchini, fennel, kale, spinach, peas, parsnips, turnips, potatoes, sweet potatoes, cabbage, bell peppers, broccoli and cauliflower. Really, almost anything!
What makes vegetable soups taste better?
There are a few different tips to keep in mind to make your vegetable soups taste better. The first is to buy in-season produce for the freshest, truest flavor from the vegetables. Next, make sure to properly saute the vegetables, because even something as simple as texture can create a better tasting experience. Also, don’t shy away from aromatics. Fresh herbs are stunning in soups, although dried herbs work in a pinch.
Break out seasonings that make sense with the other ingredients, and add them sparingly while sauteeing the vegetables. It’s important to build the flavor in layers while cooking any recipe. Finally, I almost always add a squeeze of fresh lemon juice into the soup right at the very end. It subtly brightens and freshens the flavors, and the extra touch of acid helps balance everything out.
What is the best thickener for vegetable soups?
You can thicken vegetable soups the same way you would thicken sauce: use a cornstarch slurry! In a small bowl, stir together 1 tablespoon cornstarch and 1 tablespoon water until no lumps remain. Pour it into the soup and stir and cook the soup continuously until it thickens, two to three minutes. Add more cornstarch slurry to make the soup thicker, or add more vegetable broth to thin it out.
