Soups & Stews

The off-the-charts flavor of this soup comes from slowly (slowly!) caramelizing the onions

This Italian-grandma-inspired soup gets a boost of healthful protein from cooked chickpeas.

Potage is the French term for a blended soup that’s usually served at the start of a meal. 

Sweet corn, meet sweater weather

High fiber, low-fat potatoes add the creamy texture to this cozy soup

Chock full of curative cranberry power, this soup has a gorgeous burgundy color that's perfect for holiday dinners. Both sweet and tart, it's meant as an appetizer — so serve it in small cups, not large bowls. Add sugar to suit your taste.

The national dish of Vietnam, pho is an aromatic noodle soup that’s traditionally made with beef broth. Here, store-bought vegetable broth is spiked with onion, garlic, and spices for a full-bodied vegetarian alternative.

This quick recipe celebrates summer’s best produce. Start the soup just before you make a salad; both will be finished at about the same time.

Roasting concentrates the flavor of tomatoes, meaning you can make this soup with less-than-stellar, out-of-season tomatoes, and it’s still fantastic. (But make it when local tomatoes are at their best, and you’ll knock your own socks off.)

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

A nourishing classic