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. 

Made with cashews instead of cream, this rich and velvety soup is soup-er versatile

Sweet corn, meet sweater weather

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

Exactly what you want to eat on a sweltering summer day

It's time to give the zucchini a moment to shine

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This comforting soup is a fusion of tomatoes, wine and herbs simmered together and blended until smooth and creamy. The best part is that it freezes well so you can make a batch ahead of time, and just reheat when you're ready for a quick and delicious weeknight meal.

Creamy soups are a great opportunity to sneak some more vegetables and—surprise, surprise—protein into your diet. This heavenly spiced soup is a nutritious companion to any meal.

This comforting, easy vegan tomato soup recipe gets a wonderful boost of protein from white beans and is the perfect lunch or dinner with our vegan grilled cheese sandwich.

The secret to making this soup extra fast is frozen butternut squash — here, it's blended with coconut milk and an array of aromatic spices.

Our veg version of this classic Vietnamese soup is bursting with healthy veggies swimming in a rich, umami mushroom broth.

Edamame and sizzled tofu turn prepared cashew-carrot-ginger soup into a protein-packed meal. The soup base gets a flavor boost from sesame oil and red pepper flakes.

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.

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.

This creamy soup is made with farmer's market-fresh spring peas, mint, and ghee for extra flavor and richness.

Like Singapore itself, this noodle dish brings together flavors from many traditions.

This velvety smooth soup is especially suited as a light meal with brown rice and vegetables.

Add a slice of crusty bread and a tossed salad to this soup for a quick, satisfying cold-weather meal.

Cubes of green onion and mushroom omelet turn a quick noodle soup into a meal. To make the recipe vegan, substitute diced tofu or baked, seasoned tofu for the omelet.

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Caramelized apples turn cauliflower soup into a sensational appetizer.

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.

Vadouvan spice, a French-style curry blend, lends a subtle heat to this soup.

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Harissa is a smoky North African chili paste made from smoked chiles, olive oil, spices, and sometimes tomatoes. Heat and flavor vary from brand to brand. This recipe was made with a French-produced harissa with a mild heat and extra sweetness from tomatoes.

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

You don't need a magic spell to turn a pumpkin into the edible serving dish for this satisfying autumn recipe. If you can't find a large pumpkin or squash, bake this stew in two smaller ones.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

This main course comes together in moments, requiring little more preparation than blending chunky tomato sauce and heating the entire mixture.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

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

Check out Vegetarian Times Editors's author page.