Soups

Chickpeas add body to this smoky, flavorful vegan soup

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.)

Once you’ve discovered how easy it is to make great tomato soup, you’ll wonder why you ever bought canned.

Wheat berries and dried white beans are cooked directly within this long-simmering soup, lending body and flavor to the broth.

Fresh fennel gives this simple yet satisfying soup a creamy texture—without the cream. The soup is best served within a few hours when its emerald-green color is brightest. If garnishing with the optional fennel seeds, coarsely crush in a mortar and pestle to release their flavors.

Caramelized apples turn cauliflower soup into a sensational appetizer.

Butternut squash, cauliflower, and corn provide a play of textures in a silky soup.

Pear adds a subtle sweetness to this comforting soup, and a spoonful of mustard greens pesto gives it zip. Extra pesto can be swirled into other chunky and creamy soups or used to top pasta.

Slightly sweet with a hint of spice, this velvety soup highlights the delicate flavor of parsnips. For best results, use soft, ripe pears.

Mascarpone is stirred into this noodle soup just before serving to give it a luscious creaminess and cheesy tang.

Fennel and tomato pair nicely for an Italian-style tomato soup. Save fennel fronds to use as a garnish.

While corn and leeks are essential here, feel free to substitute potatoes, carrots, or other root vegetables for some or all of the sweet potatoes. You could also mix in yellow wax or purple beans with the green beans or use basil instead of cilantro.

Wispy fennel fronds from the tops of fresh fennel bulbs are ground with fennel seeds to make a flavorful pesto.

The squash base for this creamy soup gets puréed before cooking rather than after, so there’s no shuffling of hot liquids.

A light artichoke soup gets a blast of flavor from a swirl of basil pesto. If the soup seems too thick when blended, simply add a little more water or broth to the mixture until desired consistency is achieved.

This medicinal soup from the north of Thailand is believed to prevent and reduce colds and fever.

Parmesan crisps are an easy, impressive soup garnish made by melting grated cheese in small rounds.

Because a Western-style fondue pot is too small for all the broth in a Vietnamese hot pot, we recommend using an electric skillet or electric wok that can be set in the center of the table and kept at a simmer.

This light soup (traditionally made with chicken and chicken broth) gets its body from diced avocado, which is served with tortilla strips and added at the table, along with lime wedges and freshly chopped cilantro and green onions.

Warm or chilled, this bright green soup is the epitome of spring. Tarragon has a strong, slightly anise-y flavor, so a little goes a long way in recipes.

Puréeing an aromatic rice (such as basmati or jasmine) adds delicate flavor and creates a creamy, non-dairy soup base when blended with broth and veggies (in this case, asparagus) until smooth.

Buy the freshest from-the-farm vegetables you can find for this invigorating cold soup. If ripe tomatoes and hot chiles are available, make your own salsa, or purchase your favorite brand—that it's already in the jar makes it easier to take on a picnic.

A medley of corn, soybeans and fresh vegetables comprises this easy-to-make satisfying meal in a bowl.