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The most filling vegetable soup recipes - 39 recipes

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More Vegetable soup recipes

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This is a rich, slightly honey-sweet squash dish

  • 3 tablespoons extra-virgin olive oil
  • 3 pounds butternut squash, peeled and cubed
  • 1 large onion, sliced
  • 3 tablespoons butter
  • 1 tablespoon sea salt
  • 1 teaspoon freshly-cracked white pepper
  • 4 cups chicken broth, or more as needed
  • 1/4 cup honey
  • 1/2 cup heavy whipping cream
  • 1 pinch ground nutmeg, or more to taste
  • Salt to taste
  • Ground white pepper to taste
4.4/5 (15 Votes)

By

Layer the onion and potatoes in a large slow cooker; season with salt and pepper

  • 1 large onion, chopped
  • 3/4 pound new potatoes (1-inch diameter), halved
  • Salt and pepper
  • 2 summer squash (8 oz. each), halved lengthwise and sliced crosswise into 1/3-inch pieces
  • 1/2 pound green beans, halved
  • 1/2 pound sugar snap peas
  • 1 quart chicken broth
  • 1 cup (packed) fresh basil
  • 1 small clove garlic, peeled
  • 1/4 cup finely grated parmesan
  • 4 tablespoons butter
  • 3 ears corn, kernels cut off (about 1 1/2 cups)
  • 1 large tomato, diced
4.4/5 (9 Votes)

By

So good! Warm, slightly spicy with just a touch of sweet

  • 4 Tbsp unsalted butter
  • 2 medium yellow onions, chopped
  • 2 teaspoons minced garlic
  • 1/8 to 1/4 teaspoon crushed red pepper
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground coriander
  • Pinch ground cayenne pepper (optional)
  • 3 (15 oz) cans 100 percent pumpkin or 6 cups of chopped roasted pumpkin*
  • 5 cups of chicken broth, vegetable broth, or water
  • 2 cups of milk or soy milk
  • 1/2 cup brown sugar
4.4/5 (9 Votes)

By

1. In a large pot, heat oil to medium-low

  • 2 Tablespoons extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 medium onion, diced small
  • 1 large, or 2 pounds butternut squash, peeled, seeded, then cut into 1 inch cubes
  • 2 medium carrots, peeled and chopped
  • 1 potato, Yukon gold or russet, cut into 1 inch cubes
  • 4 cups vegetable stock or water
  • 1 cup canned coconut milk
  • Salt and pepper as needed
4.3/5 (22 Votes)

By

A complex blend of flavors creates a singular pumpkin soup

  • For the Croutons:
  • 1 medium onion – diced
  • 2 stalks of celery – chopped
  • 3 cloves of garlic – chopped
  • 2 inch piece of ginger – chopped fine
  • 1 small jalapeño – chopped with seeds
  • 1 cup pumpkin purée
  • 1 tbs. sesame oil
  • 1 tbs. olive oil
  • Juice of 1/2 lemon
  • 4 cups of chicken broth
  • 15 oz. can of black beans – drained
  • 1/4 cup of cilantro - chopped
  • 1 tsp. ground cumin
  • 1/4 tsp. turmeric
  • 1/4 tsp. red pepper flakes
  • 1 tsp. salt
  • 1/2 tsp. garlic powder
  • Dollop of sour cream for garnish
  • Drizzle of honey for garnish
  • Day old Italian bread – about 1/2 a loaf
  • 2-3 tbs. Olive oil
  • 1/2 tsp. Salt
  • 1/2 tsp. Black pepper
  • 1/4 tsp. Turmeric
  • 1/4 tsp. Garlic powder
4.4/5 (7 Votes)

By

Curry and ginger add delicious flavor to a creamy coconut milk pumpkin soup

  • 2 tablespoons coconut oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 2-inch piece fresh ginger, minced
  • 2 heaping teaspoons curry
  • 1 Hokkaido pumpkin about 2 lbs, peeled and chopped into 1 inch pieces (approximately 2 pounds)
  • 5 to 6 small potatoes, diced
  • 5 to 6 carrots, peeled and chopped into 1 inch pieces
  • 1 container vegetable stock
  • Salt and pepper to taste
  • 1 can coconut milk
4.2/5 (14 Votes)

By

easy and quick

  • 6 oz bacon, chopped
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 2 small carrots, diced
  • 2 small zucchini diced
  • 1 garlic clove, finely diced
  • 1 (14 oz) can tomatoes, chopped
  • 2 (15 oz) cans Great Northern beans, drained and rinsed
  • 32 oz of reduced-sodium chicken broth
  • 1/4 - 1/2 teaspoon salt (to taste)
  • 1/4 teaspoon black pepper (to taste)
  • 6 cups fresh spinach, chopped
  • 1/4 cup grated Parmigiano Reggiano cheese
4.3/5 (7 Votes)

By

I've made this soup numerous times, and have taken the time (and effort) of using my own homegrown tomatoes

  • 1 large can plum tomatoes
  • 1 quart low-sodium quality chicken stock (organic, if possible)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/4 tsp. red pepper flakes
  • 1 tsp dried thyme (or fresh)
  • 1 Tbsp. sugar
  • 1 Tbsp. pesto (I make my own, and freeze it in an ice cube tray, but you can used bottled)
  • coarse salt & fresh cracked pepper, to taste
  • Optional: 1/4 cup heavy cream or half and half
4.4/5 (8 Votes)

By

Golden Sherry is what gives this soup a grown-up taste

  • 6 to 8 ounces crimini mushrooms, sliced
  • 3 small shallots, sliced thin
  • 1 teaspoon thyme, dried or fresh
  • 1 clove garlic, minced
  • 1 tablespoon tomato paste
  • 4 cups chicken stock, or vegetable or mushroom stock
  • Kosher salt, to taste
  • Pepper, to taste
  • 2 tablespoons flour
  • 1/4 to 1/2 cup heavy cream or half-and-half
  • 2 to 3 tablespoons Golden Sherry (optional, but makes this taste fantastic) or dry white wine
  • Creme fraîche for garnish
4.3/5 (8 Votes)

By

This easy pumpkin soup is made with chicken, pumpkin puree, chicken stock, and fresh vegetables

  • 5 tablespoons extra virgin olive oil
  • 1 cup onion, chopped
  • 1 cup celery, diced
  • 1 cup carrots, diced
  • 3 tablespoons garlic, minced
  • 3 cups cooked chicken breast, shredded
  • 32 ounces reduced sodium chicken broth
  • 1 (15-ounce) can pumpkin purée
  • 1/2 cup heavy cream
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic salt
  • 1/4 cup fresh cilantro, finely chopped
  • 1 cup sharp cheddar cheese, shredded
4.1/5 (16 Votes)

By

Cut the bacon into little chunks and render in a sautee pan until crispy – drain bacon drippings, leaving about 1...

  • 1 large butternut squash
  • 10 cups of chicken stock
  • 8 oz bacon
  • 1 tsp of nutmeg
  • 1 tsp of cinnamon
  • 2 cups of leeks (optional)
4.3/5 (4 Votes)

By

Hearty and soothing minestrone soup topped with freshly grated Parmesan cheese

  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • 4 tomatoes, finely chopped or 1 (15-ounce) can cut up tomatoes
  • 2 tablespoons parsley, snipped
  • 1 1/2 teaspoons dried basil
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • Salt, to taste
  • 1 bay leaf
  • 32 ounces low sodium fat free beef broth
  • 2 cups desired vegetables such as sliced green beans, cubed potatoes, chopped broccoli, sliced carrots and/or sliced zucchini
  • 3/4 cup or 1 can white kidney beans (great northern)
  • 1/2 cup thin spaghetti, broken
  • Romano or Parmesan cheese, grated, to taste
3.8/5 (13 Votes)

Any burning questions? Our chefs answer!

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