30+ Hearty Vegetable Soups to Fill You Up on Chilly Nights
Wanting to eat healthier? Considering adding homemade vegetable soups to your meal rotation. Soups are naturally filling, and vegetable soups are even more so. By making fiber-rich, nutrient-loaded veggies the basis of a soup, it makes it easier (and tastier) than ever to eat your daily dose of vegetables. These homemade vegetable soups aren't necessarily vegetarian, as some also feature meats like crumbled bacon, rotisserie chicken, and meatballs. However, veggies are definitely the star of these soup recipes, turning them into hearty and delicious meals that are perfect for chilly evenings.
Spring Vegetable Soup
Slow Cooker Vegetable Soup with Bacon
This hearty soup is as versatile as it is delicious. Substitute collards for the kale, use another type of small dried beans, or add heat with red pepper flakes. And because it’s made in a slow cooker, you don’t have to stand over the stove stirring it for hours. Just prepare the bacon in the microwave, crumble it, then add it along with the vegetables and other ingredients to the slow cooker.
Vegetable Soup with Basil Pesto
Rich in nutrients and taste, Miso-Vegetable Soup is a good choice for lunch or a light supper.
Roasted Vegetable Soup
Toasted Bread, Bean, and Vegetable Soup
Genoese Vegetable Soup
Meatball Vegetable Soup
Vegetable Beef Soup
End-of-Summer Vegetable Soup
Vegetable Egg-Drop Soup
Creamy Tomato-Vegetable Soup
The amazing thing about this rich, flavor-packed tomato soup? It’s made without using a pot. Rather than sautéing aromatics and vegetables in batches over the stove, all the components of your homemade tomato soup are roasted together on a sheet pan for deep, caramelized flavor in the oven. Just toss them in some oil on your baking sheet, pop the pan in the oven, and the majority of your hands-on work is done. Once your veggies are cooked, you simply puree everything in a blender with a bit of cream.
Root Vegetable Soup
Roasted Vegetable-Rosemary Chicken Soup
Show-Me-State Vegetable-Bean Soup
Mixed Vegetable and Farro Soup
Vegetable Soup with Pistou
Navy beans, leeks, carrots, tomatoes, potatoes, and zucchini combine for a heart-healthy soup that takes the chill off a cold winter night. The flavorful topping is a basil pistou, a mixture similar to pesto minus the pine nuts.
Winter Veg Soup
Wanting to eat healthier? Try cooking a big batch of nutrient-rich soup, like this one, and refrigerating or freezing individual portions to enjoy later.
Root Vegetable Soup with Meatballs
Savory Sausage, Veggie, and Gnocchi Soup
The variety of the vegetables, two kinds of legumes, and the Italian trick of cooking a bit of parmesan rind in the soup for added flavor create a palate-pleasing minestrone miles beyond the bland bean-and-pasta version so often served. The soup is flexible too; add your favorite vegetables or use whatever is bountiful in your garden this harvest. This soup keeps frozen for up to 3 months.
The smart technique for this simple soup eliminates the need for sautéing the vegetables, which preserves the bright color and flavor of the carrots and results in a brighter, more refreshing soup. To keep it vegetarian, substitute vegetable broth for the chicken broth.
Summer Minestrone Soup
A gentle simmer keeps the vegetables in the soup slightly firm, so they maintain their texture during freezing and reheating.
Garbure (French Ham and Vegetable Stew)
The key to the rich flavor of this peasant soup is the smoked ham hock. Be sure to purchase a meaty cross-cut hock (which looks like an osso buco-cut shank); other hocks offer little meat. Or look for a smoked pork shank. The soup-stew is so thick with beans, leeks, root vegetables, and cabbage that you can almost eat it with a fork. And it's the type of dish that gets better with each successive reheating.
Root Vegetable Minestrone with Bacon
Golden Winter Soup
Field Peas in Herbed Broth Soup
If you’re lucky enough to get your hands on a mess of freshly picked field peas, this simple soup will let their unique, earthy flavor shine. While most varieties of field peas can be used interchangeably in recipes, we recommend using lady peas (also called Lady Cream peas) here because they produce a clear, not cloudy, potlikker.