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20 Satisfying Vegetable Soup Recipes

Soups are considered to be one of the “food for the souls.” It gives people the warmth and the feeling of comfort when we eat and slurp out soups. Especially when the weather is cold, you could just imagine the hot liquid in front of you with the kick of its aroma. 

Other than this, Soups are loaded with vegetables that can satisfy your body’s need for nutrients. Here are some reasons why Soups can be considered food for the soul.

Consumption of fewer calories

Think of this as the antithesis of chocolate, which is a food that has a lot of calories per serving. The majority of a bowl of soup will be water and fiber. It has a large volume but is low in fat and has a low number of kilojoules. Even those soups with a swirl of cream or sour cream at the end may be said to be completed.

The soup is steaming and satiating.

When you're famished, when it's freezing outside, and, let's be honest, when you just want something warm and comforting, soup is an excellent choice. After it has been prepared, soup may be easily reheated in the microwave or on the stove. It's a substantial snack you can have on the go, and eating it can satisfy your appetite and make you feel warmer. Instantly.

Full of many kinds of vegetables.

Soup often contains many vegetables, making it an easy way to meet the daily goal of consuming five servings of vegetables that are advised.

Rich in Fiber Content

Because of the high fiber content of soup, you will feel full after eating it, you will be satisfied for a longer period of time, and you won't have any problems with constipation. A balanced diet must always include enough fiber since it prevents the body from absorbing all of the calories and from absorbing a portion of those calories.

The majority of the liquid in clear soups and broths is water. When it's freezing outside, and you don't feel like chugging buckets of cold water, soup is an excellent alternative that will help you keep hydrated. Once you have attained your target weight, you may include soup as a regular component of your diet as a part of your routine for maintaining weight.

We hope you’re craving right now for some warm and delicious soup right now as we give you 20 satisfying Recipes for your next Vegetables Soup cooking. 

  1. Cream of Celery Soup

This soup is rich in taste because of the celery root, stalks, and celery leaves used in its preparation. The soup gets its vibrant color from the spinach and parsley and its satisfying texture from the sourdough croutons.


  • Six tablespoons of unsalted butter
  • Three medium leeks, halved and thinly sliced
  • Two medium onions, finely chopped
  • Three large garlic cloves, thinly sliced
  • Kosher salt
  • Pepper
  • 12 large celery ribs, trimmed and thinly sliced
  • 4 ounces bacon, finely diced
  • Three 1/2-inch-thick slices of country bread, cut into 1/2-inch dice
  • 1/2 cup crème fraîche or sour cream
  • Lemon olive oil, for drizzling

  1. Miso-Roasted Vegetable Soup

This flavorful vegetable soup is elevated to new heights with the addition of miso, soy sauce, canned tomatoes, and a pinch of smoky paprika. Cooking vegetables in the oven produces a soft texture and a more caramelized taste.


  • Two red bell peppers halved, cut into 1/2-inch pieces
  • Two medium carrots, peeled and cut into 1/2-inch pieces
  • One medium-size yellow onion, cut into 1/2-inch pieces
  • 1 1/2 cups chopped winter squash (such as kabocha or acorn)
  • Two large garlic cloves, coarsely chopped
  • Three tablespoons of grapeseed oil
  • Two tablespoons of white miso
  • 1 1/2 teaspoons kosher salt, divided, plus more to taste
  • 1 (14.5-ounce) can of diced tomatoes
  • One tablespoon of soy sauce
  • One tablespoon of chopped fresh thyme
  • One teaspoon of smoked paprika
  • One teaspoon of ground cumin
  • 3/4 teaspoon black pepper, plus more to taste
  • 3 cups water, plus more as needed
  • Lemon wedges and crusty bread for serving

  1. Curried Carrot and Apple Soup

This creamy soup's sweetness, spiciness, and tang create an outstanding balance. The gingersnap cookie is the critical component in this recipe.


  • Four tablespoons of unsalted butter
  • One medium onion, chopped
  • One medium leek halved lengthwise and thinly sliced crosswise
  • One medium fennel bulb, cored and chopped
  • Kosher salt
  • Pepper
  • 2 pounds carrots, cut crosswise into 1/4-inch rounds
  • 1 1/4 pounds celery root, peeled and chopped
  • 1 Granny Smith apple, peeled, cored, and chopped
  • Seven gingersnap cookies
  • One tablespoon of Madras curry powder
  • Two garlic cloves, crushed
  • One teaspoon finely grated peeled fresh ginger
  • Two thyme sprigs
  • 2 quarts of chicken stock
  • 1 cup sour cream
  • One teaspoon of apple cider vinegar
  • Toasted pumpkin seeds for garnish
  • Chopped mint for garnish
  • Chopped cilantro for garnish

  1. Vegetable Soup with Pesto

A hand-pounded pesto adds a touch of creaminess and a burst of bright flavor to a savory and earthy vegetable soup full of the fresh food that comes with the spring season.


  • Two medium carrots, chopped
  • Two celery ribs, chopped
  • One large sweet onion, chopped
  • Four garlic cloves, minced
  • One teaspoon of minced fresh thyme
  • One tablespoon of olive oil
  • 2 (32-oz.) containers of organic vegetable broth
  • Two plum tomatoes, seeded and chopped
  • One medium zucchini, chopped
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (15-oz.) can of cannellini beans, drained and rinsed
  • 1/2 cup uncooked mini farfalle (bow-tie) pasta
  • Basil Pesto

  1. Smoky Tomato Soup

This tomato soup has a bold flavor accentuated by the use of bacon and smoked paprika, making it an ideal accompaniment to bread and sandwiches. Choose the sweet pimentón for a flavorful soup with moderate heat, or go for the hot pimentón for a more robust kick to the soup.


  • One tablespoon of unsalted butter
  • One tablespoon extra-virgin olive oil
  • One onion, cut into 1/4-inch dice
  • Two garlic cloves, crushed
  • Two teaspoons of sweet smoked paprika, preferably pimentón de la Vera
  • 3 1/2 pounds tomatoes, quartered
  • 1/2 cup water
  • One thyme sprig
  • One bay leaf
  • Kosher salt and freshly ground pepper
  • 1/4 cup plus two tablespoons heavy cream
  • Eight 1/4-inch-thick baguette slices, cut on the bias
  • 2 ounces Gruyère cheese, coarsely grated (3/4 cup)

  1. Chunky Red Beet-and-Tomato Soup

You can jazz up the flavor of this effortless soup by topping each bowl with a dollop of yogurt and a sprinkle of cumin.


  • One tablespoon extra-virgin olive oil
  • One medium onion, cut into 1/2-inch dice
  • Two garlic cloves, minced
  • One 28-ounce can of whole peeled Italian tomatoes, crushed by hand, juices reserved
  • Two large beets (1 1/2 pounds), peeled and cut into 1/2-inch pieces
  • Two medium carrots, cut into 1/2-inch pieces
  • 3/4 teaspoon ground cumin, plus more for serving
  • 1/4 teaspoon cayenne, plus more for seasoning
  • Sea salt
  • Whole-milk plain Greek yogurt for serving

  1. Provençal Vegetable Soup

Pistou, a basil puree from pesto and served with the vegetable-packed soup that Michelin-starred chef Eric Ripert created, contributes significantly to the dish's excellent taste.


  • 1/2 cup dried navy beans, soaked overnight and drained
  • One 2-inch square of ham rind or meat
  • Two thyme sprigs, four parsley sprigs, and one bay leaf tied together with kitchen twine
  • 1-quart chicken stock or low-sodium broth
  • One medium tomato, cored
  • 3 cups lightly packed basil leaves
  • Two large garlic cloves, finely chopped
  • 1/2 cup extra-virgin olive oil
  • Fine sea salt
  • Pepper
  • One medium carrot, cut into 1/4-inch dice
  • One medium fennel bulb—halved lengthwise, cored, and cut into 1/4-inch dice (1 cup)
  • One small zucchini, cut into 1/4-inch dice
  • One small onion, cut into 1/4-inch dice
  • 6 ounces haricots verts, cut into 1-inch lengths

  1. Creamy Mashed Potato Soup 

If you have leftover mashed potatoes, you should try making some Mashed Potato Soup. This easy-to-make soup only requires six ingredients and can be put together in just thirty minutes. Your family won't even realize they are eating the leftover mashed potatoes since they won't recognize the flavor.


  • Leftover Mashed Potatoes
  • Butter 
  • Onion 
  • Flour 
  • Milk 
  • Salt and Pepper

  1. Lentil Soup 

Instead of cooking it in the soup pot, you should prepare the broccoli rabe in a separate pan. Instead of being absorbed by the soup, the vegetable's extra astringency is flushed down the drain with the cooking water.


  • Two tablespoons of cooking oil
  • One onion, chopped
  • Two carrots, chopped
  • Two ribs of celery, chopped
  • One clove of garlic, minced
  • 1 pound lentils (2 cups)
  • 2 1/2 quarts of water
  • Two tablespoons of tomato paste
  • One bay leaf
  • 2 1/4 teaspoons salt
  • 1/4 teaspoon fresh-ground black pepper
  • 1 pound broccoli rabe, cut into one 1/2-inch length (about 2 quarts)
  • Grated zest of 1 1/2 lemons

  1. Sunchoke and Cauliflower Soup

Sunchokes, also known as Jerusalem artichokes, are little, knobby tubers that, when raw, have a flavor that is sweet and crisp and, when roasted, have a nutty and creamy taste. Ian Schnoebelen takes cauliflower soup to another level by adding sunchokes. Before pureeing them into the soup, Schnoebelen boils the sunchokes, which imparts a flavor charmingly reminiscent of the land.


  • Two tablespoons unsalted butter, plus two teaspoons softened butter
  • One small celery rib, minced
  • 1/2 small onion, minced
  • 2 cups chicken stock or low-sodium broth
  • 3/4 cup whole milk
  • 1 pound cauliflower, cut into 1-inch florets
  • 6 ounces sunchokes, peeled and cut into 1-inch pieces
  • One thyme sprig
  • One small garlic clove, minced
  • Salt
  • Four 1/4-inch-thick baguette slices, cut on the bias
  • One tablespoon of freshly grated Parmigiano-Reggiano cheese
  • Freshly ground pepper
  • 1/2 cup sunflower sprouts

  1. Curried Kabocha Squash Soup

This silky, spicy squash soup has layers of flavor owing to the addition of red chiles, acidic lemon juice, apple cider vinegar, and a dash of fish sauce for a delicate hint of saltiness.


  • Three tablespoons extra-virgin olive oil
  • Two large shallots, finely chopped
  • Two large garlic cloves, thinly sliced
  • Kosher salt
  • One 4-pound kabocha squash—peeled, seeded, and cut into 3/4-inch cubes
  • One tablespoon of hot curry powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon crushed red pepper
  • 1-quart chicken stock or low-sodium broth
  • Three tablespoons of fresh lemon juice
  • Two tablespoons of apple cider vinegar
  • 1/2 cup heavy cream
  • One tablespoon of fish sauce
  • Chopped cilantro for garnish

  1. Creamy Carrot Soup 

It is an excellent dish for serving carrots as part of dinner. Carrot Soup is fast to prepare, healthful, and works well in the freezer; the only thing it requires is hot crusty bread for dipping. This soup is thick and creamy, with savory and sweet undertones.


  • Two tablespoons of unsalted butter
  • Three tablespoons extra-virgin olive oil
  • One large onion, coarsely chopped
  • 1-quart low-sodium vegetable broth
  • 1-quart water
  • 2 pounds carrots, sliced 1/3 inch thick
  • Six large scallions, thinly sliced crosswise
  • Two teaspoons of poppy seeds
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • Salt and freshly ground pepper

  1. Pumpkin and Yellow Split Pea Soup

This Moroccan-spiced pumpkin and split pea soup is chock-full of healthy nutrients that will strengthen your immune system and keep you feeling fuller for longer. On a brisk winter day, there is nothing cozier than a cup of warm pumpkin soup, which is quite simple to prepare, and there is also nothing simpler.


  • Four tablespoons of unsalted butter
  • One medium red onion, cut into 1/4-inch dice
  • Four garlic cloves, minced
  • One serrano chile, seeded and minced
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon cayenne pepper
  • 2 cups yellow split peas, soaked in water for 1 hour and drained
  • 8 1/2 cups of water
  • One 15-ounce canned unsweetened pumpkin puree
  • 3/4 pound fresh sugar pumpkin or butternut squash, peeled and cut into 1/4-inch dice
  • 1 1/2 tablespoons fresh lemon juice
  • Kosher salt and freshly ground pepper

  1. Sweet Pea Soup 

The soups and crisps can be prepared entirely in advance, and the tangy Majorero cream can be melted just before it is served. This silky, vividly colored sweet pea puree is perfect for entertaining as it is delicious both warm and at room temperature; the soups and crisps can also be made entirely in advance.


  • Three tablespoons extra-virgin olive oil
  • One large shallot, thinly sliced
  • One thyme sprig
  • 1/3 cup dry white wine
  • 3 cups water
  • 5 cups frozen peas (25 ounces)
  • Salt
  • 1/2 cup chopped flat-leaf parsley
  • 1/2 cup coarsely shredded Roncal or semi-aged sheep's-milk cheese
  • 1/4 cup heavy cream
  • 1/3 cup coarsely shredded Majorero or other mild, buttery, semi-aged goat's-milk cheese

  1. Carrot, Squash, and Jerusalem Artichoke Soup

Our comforting brothy soup is brightened with a variety of colorful veggies. Suppose Jerusalem artichokes, also known as sunchokes, are not readily accessible in your region. In that case, you may either replace them with another tasty and somewhat scratchy vegetable, such as parsnips or turnips, or you can just increase the amount of the other vegetables in the soup.


  • Two tablespoons of olive oil
  • One onion, chopped
  • 1 pound carrots, halved lengthwise and cut crosswise into 1/2-inch slices
  • 1 3/4 teaspoons salt
  • Two cloves of garlic, minced
  • One zucchini quartered lengthwise and cut crosswise into 1/2-inch slices
  • One yellow squash quartered lengthwise and cut crosswise into 1/2-inch slices
  • 1 1/2 quarts canned low-sodium chicken broth or homemade stock
  • 1 2/3 cups canned diced tomatoes with their juice (one 15-ounce can)
  • 1 pound Jerusalem artichokes, peeled, halved, and cut into 1/2-inch slices
  • 3 cups drained and rinsed canned cannellini beans (two 15-ounce cans)
  • 1/2 cup chopped fresh parsley
  • 1/4 teaspoon fresh-ground black pepper
  • Grated zest of 1/2 orange

  1. Tomato and Quinoa Soup

This soup would be delicious with a drizzle of olive oil on top or with the addition of soft green, like arugula or baby spinach. In addition, serving a bowl with a grilled cheese sandwich is not a terrible idea by any stretch of the imagination.


  • One medium onion, cut into eight wedges with root end intact
  • Four garlic cloves, peeled
  • Four large carrots, peeled and cut into 1-inch pieces (12 oz whole)
  • One teaspoon of thyme leaves
  • 1/4 cup olive oil, divided
  • One teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • Two tablespoons of tomato paste
  • Two bay leaves, fresh or dried
  • 1 (28-ounce) can of diced tomatoes
  • 1 (28-ounce) can of crushed tomatoes
  • 1 cup uncooked quinoa, rinsed if desired
  • Three tablespoons of agave nectar, plus more to taste
  • One teaspoon cider vinegar, plus more to taste

  1. Cabbage-and-Kale Soup 

The rich taste is achieved in Melissa Perello's Cabbage and Kale soup with the help of only a touch of pancetta and the rind from a Parmesan cheese rind. She stated that this particular meal had a much more pronounced flavor the following day.


  • One tablespoon extra-virgin olive oil
  • One piece of pancetta (finely diced)
  • One medium onion (finely chopped)
  • Two cloves of garlic (minced)
  • 1-ounce anchovy paste or four anchovy fillets
  • One ¼ cups farro
  • ½ head Savoy cabbage—tough stems discarded 
  • ½ bunch of red Russian kale (stems discarded)
  • 2 quarts of chicken stock or low-sodium chicken broth
  • 1 cup water
  • Six sprigs thyme
  • One sprig small rosemary
  • 1 ounce Parmigiano-Reggiano rind plus three tablespoons grated cheese
  • Salt and freshly ground pepper
  • ½ cup finely chopped flat-leaf parsley

  1. Potato-Leek Soup

This soup may be served in various ways, such as with a dollop of crème Fraiche and smoked salmon, on top of roasted broccoli florets and shredded cheddar cheese, or just simple, since it has a taste that is subtle and wonderful on its own.


  • Two tablespoons of unsalted butter
  • One tablespoon of olive oil
  • Four large leeks, white and light green parts only, halved lengthwise, halves cut into 1/2-inch-thick half-moons (about 8 cups)
  • Four large celery stalks, chopped (about 2 cups), plus small, tender leaves for garnish
  • Six large Yukon Gold potatoes, peeled, quartered lengthwise, and cut into 1/2-inch pieces (about 9 cups)
  • 7 cups water
  • Two tablespoons plus one teaspoon jarred chicken stock base (such as Better Than Bouillon)
  • 1 cup whole milk
  • 1/4 cup heavy cream
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • Dash of freshly grated nutmeg
  • Finely chopped fresh chives and crushed potato chips for garnish

  1. Moroccan Chickpea, Carrot, and Spinach Soup

Sweetening and velvety smoothness are both contributed by onions that have been sautéed on low heat. The earthy tones of the beans are complemented by the bright orange hue of the carrots, which provide body and additional sweetness to the dish. 

A flavorful combination of garlic, cumin, ginger, turmeric, and cayenne pepper is used as a condiment to respect North Africa's cuisines, where chickpeas play a prominent role. And lastly, soft spinach leaves provide a delightful pop of green, while the earthy minerality of the spinach helps to balance off the sweetness.


  • 2 (15.5-ounce) cans of chickpeas
  • 1/4 cup extra-virgin olive oil, divided, plus more for drizzling
  • Three medium carrots, chopped (about 1 1/4 cups)
  • One large yellow onion, finely chopped (about 2 cups)
  • 1 1/4 teaspoons kosher salt, divided, plus more to taste
  • Three garlic cloves, finely chopped
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 1/8 teaspoon cayenne pepper, plus more to taste
  • 6 cups loosely packed fresh spinach, coarsely chopped
  • 1/2 teaspoon fresh lime juice

  1. Vegetable Hot-and-Sour Soup

Corn flour and cornstarch thicken the broth of the Hot and Sour broth, filled with mushrooms, tofu, and egg ribbons. It causes the broth to have a tremendous glossy appearance. You may eat it as dinner on its own or as an appetizer to go along with Fried Rice and Kung Pao Chicken.


  • 40 dried lily buds (about 1/2 ounce) 
  • 1/4 cup small dried tree ear mushrooms or dried shiitake mushroom caps
  • 5 cups unsalted chicken stock or canned low-sodium broth
  • 1/2 cup drained canned bamboo shoots, rinsed and julienned
  • Two teaspoons minced peeled fresh ginger
  • 1/2 teaspoon kosher salt
  • Three tablespoons of red wine vinegar
  • One teaspoon of crushed red pepper
  • Three tablespoons cornstarch
  • Three tablespoons water
  • One large egg white
  • 4 ounces firm tofu, drained and cut into 1/3-inch cubes
  • 21/2 tablespoons soy sauce
  • One teaspoon of toasted sesame oil
  • Two tablespoons thinly sliced scallions (from 1 medium scallion)


  1. Seven reasons your body will love a bowl of soup! - Catherine Saxelby's Foodwatch
  2. 22 Vegetable Soup Recipes You'll Enjoy | Food & Wine (
  3. Vegetable Soup with Basil Pesto Recipe | Southern Living
  4. Smoky Tomato Soup - Recipe - FineCooking
  5. Mashed Potato Soup (
  6. Sunchoke and Cauliflower Soup Recipe - Ian Schnoebelen | Food & Wine (
  7. Creamy Carrot Soup | RecipeTin Eats
  8. Comforting Pumpkin & Split Pea Soup (GF, Vegan) - Curated Life Studio
  9. Hot and Sour Soup | RecipeTin Eats

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