25 Easy Vegetable Soup Recipes to Cozy Up with This Winter

You make whole meals on your baking sheet all the time, so why not soup? Roasting the butternut squash before blending concentrates its flavor in a way simmering just can’t.

Not familiar with this popular grain? Freekeh is young wheat that’s picked and dried over wood, which makes it taste nutty and smoky. It offers flavor, body and heartiness to this mix of kohlrabi, carrots and zucchini.

Caramelized veggies and umami-laced miso pump this dish full of deep, savory flavor. Don’t even get us started on the sweet-and-spicy, seed-nut crunch topping.

You’ll never go back to the canned stuff again. Roasting the tomatoes alongside garlic and onion intensifies their sweetness, making earthy, salty goat cheese the optimal finishing touch.

All the soothing power of standard, tofu-laden miso soup, plus satiating soba noodles, meaty mushrooms and vitamin-rich spinach.

Potatoes make the soup’s texture starchy and silky, while the in-season corn infuses it with natural sweetness. But the real pièce de résistance is the brown butter-sesame seed topping.

What’s the key to making a lentil soup that isn’t straight-up mush, you ask? Use larger heirloom varieties and cook them gently so each lentil retains its structure.

The parsnip is so underrated when it comes to winter root vegetables, despite its versatility and subtle sweetness. It turns out that crisp, acidic apples and heady, warm spices are its ultimate foils.

Impossibly creamy without a drop of dairy, thanks to canned coconut milk. Finish the ginger-spiked broth with baby spinach, glass noodles, scallions, fresh herbs and sliced Fresno chiles.

Making this soup is as simple as scooping out the seeds, pouring chicken stock and herbs into the pumpkin and roasting the entire thing in the oven. Might we suggest toasting and seasoning the seeds for a garnish?

Since the best part about a baked potato is the toppings (aka bacon, cheese, sour cream and chives), you won’t mind making the base lighter by substituting cauliflower for some of the spuds.

Who knew that all you had to do to catch a flight to Tuscany was bust out the Crockpot? Veggies, white beans, pasta, herbs, white wine and a Parmesan rind unite for this slow cooker play on a classic.

When the weather’s hot and the farmers market is teeming with summer tomatoes, look no further than this lightning-fast cold soup.

Come on: That presentation is pure artwork. And thanks to the pressure cooker, this autumn stunner will only take you 30 minutes to prepare from start to finish.

Panera Bread could never. The soup is decadent and delicious on its own—the garlicky sourdough breadcrumbs on top are just a bonus.

A swirl of sour cream and a flourish of sliced scallions can make just about any bowl of soup look gourmet.

The secret to its silky-smooth texture is heavy cream, butter and a low-and-slow simmer. You can also strain the soup through a fine-mesh sieve to make it even smoother after it’s blended.

Complete with a dollop of pesto on top. Serve the soup with crusty bread and extra grated Parmesan cheese for finishing.

No summer scorcher is a match for this refreshing cold soup (especially when it’s plated alongside buttery, Asiago-encrusted baguette).

If you still haven’t gotten in on the harissa hype…well, what the heck are you waiting for? It’s a spicy chile paste hailing from the Maghreb region of Northwest Africa, and it’s the source of this stew’s intense heat and complex flavor.

You can make this soup with fresh corn in the summertime and freeze the leftovers for up to two months. But if you want to make it in the dead of winter, simply substitute canned corn kernels.

Behold, the most flexible soup recipe of all time. Adjust the amounts of garlic and ginger to your heart’s content, substitute vegetable stock or water for chicken stock to make it vegan or trade coconut milk for dairy, if you’d prefer.

This crowd-pleaser is basically as easy as dumping all the ingredients in a pot and simmering them to perfection, so it’s prime for preparing during commercials on football Sunday.

This golden beauty has a summery surprise inside that balances the herby, peppery soup with juicy sweetness: two ripe peaches.

The noodle soup that got you through college tastes even better when it’s loaded with vegetables. We’re talking spinach, red bell pepper, cremini mushrooms, scallions and fresh cilantro.