30+ Hearty Vegetable Soups to Fill You Up on Chilly Nights

Chock-full of veggies--nine to be exact, our homemade Vegetable Soup is the ultimate feel-good, good-for-you soup.

Use vegetable stock instead of chicken stock to make this a vegetarian dish.

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.

Our chunky take on pistou is chock-full of veggies, beans, and pasta. Serve it with lemon wedges.

Rich in nutrients and taste, Miso-Vegetable Soup is a good choice for lunch or a light supper.

Turn leftover roasted vegetables into a creamy and flavorful soup that is as delicious as it is economical.  Top with crumbled bacon and serve with crusty bread.  

We updated ribollita, a hearty, comforting Tuscan vegetable soup thickened with lots of day-old bread, with this lighter version. (We've added the bread at the end and only on top—and used oil sparingly.)

This Italian-inspired soup features pancetta, beans, zucchini, root vegetables, and sliced cabbage and Swiss chard.  Homemade pesto gives the meal its depth of flavor.  

Using ground turkey for the meatballs, instead of ground beef, shaves off fat and calories from this simple broth-based soup.  The flavors are very gentle, making this a great family dish.

This hearty beef and veggie soup recipe is made simple with the pressure cooking power of your Instant Pot. Not a fan of kale?  Swap for spinach or chard.  

This tasty soup is a great way to use up your garden's bounty at the end of the growing season.  Zucchini, yellow squash, green beans, and summer corn add fresh, delicious flavor and tons of nutrients.  

The northern Chinese soup is incredibly versatile; omit the chicken to make it vegetarian, or add fresh water chestnuts for more texture.

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.

This creamy and hearty soup features the best of winter root vegetables, from potatoes and turnips to rutabagas and carrots.  

If you use rotisserie chicken or refrigerated precooked chopped chicken, omit the salt because the processed products are higher in sodium than home-cooked unsalted chicken.

By roasting the vegetables before adding them to the soup, the flavors are both caramelized and intensified.  Chicken breast and whole wheat rotini pasta add a dose of protein and fiber.

Pairing navy beans with sliced carrot and zucchini, plus chopped onion, celery, and red bell pepper, makes this soup both filling and nutrient-rich.  Tomato paste, Parmesan cheese, red wine, and dried herbs add a punch of flavor.  

This hearty vegetable soup is so delicious, you'll never suspect it's vegan.  

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.

Ancient supergrain quinoa is the star of this colorful and nutritious soup.  Carrots, onions, red bell pepper, garlic, potatoes, sweet potatoes, celery root, zucchini, and Brussels sprouts make this soup vitamin-rich, flavorful, and uber-filling.  

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.  

We love the play between the delicate, slightly sweet purée of turnips and parsnips and the savory cheese- and herb-enhanced meatballs. Serve this soup as the first course for a fall dinner party.

Turkey sausage, sweet butternut squash, earthy mushrooms, shallots, and spinach come together to make a big bowl of delicious comfort. The colors stay intact, and the sausage is perfect for sopping up with some crusty French bread. Best of all, it’s fast and easy, and you can dress it up or down.

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.

A gentle simmer keeps the vegetables in the soup slightly firm, so they maintain their texture during freezing and reheating.

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.

This hearty soup pairs well with a side salad, crusty bread, and your favorite glass of white wine.  

Leeks and potatoes provide the base for this hearty vegetable soup, and butternut squash adds a hint of sweetness. Gruyère toasts add a salty note.

Bursting with the goodness of seven vegetables, this filling and colorful soup is the perfect partner for a sandwich or side salad.  

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.

Create multiple flavor levels in this satisfying soup by cooking the vegetables in the oil that's left from toasting the garlic chips.