17 Vegetable Soup Recipes to Keep on Rotation All Through Cardigan Season

ByMandy V Applegate

Cooler days make a thin lunch or rushed dinner less appealing when you want something hot that actually carries you through the afternoon or evening. These 17 vegetable soup recipes cover smooth blended bowls, chunky bean soups, lentil-based pots, creamy chowders, and pasta-filled options. Some are on the table in 30 minutes, while others simmer longer so the vegetables, beans, and spices have time to deepen. The range gives cardigan season plenty of variety without turning every soup night into the same bowl.

Two bowls of tomato soup with basil and tomatoes.
Roasted Tomato Basil Soup. Photo credit: .

Roasted Butternut Squash Soup

Close-up of a bowl of creamy butternut squash soup garnished with herbs, seeds, and two slices of seasoned bread. The soup has a swirled texture and a vibrant orange color.
Roasted Butternut Squash Soup. Photo credit: .

Velvety and gently spiced, Roasted Butternut Squash Soup gets extra depth from roasting the squash before it ever reaches the pot. The recipe takes 1 hour and makes 6 servings with butternut squash, onion, garlic, curry powder, vegetable broth, and coconut milk. Blending turns the roasted vegetables smooth, while the coconut milk goes in near the end. Serve it with toasted bread and a few roasted squash seeds on a cool afternoon.
Get the Recipe: Roasted Butternut Squash Soup

Vegetable Soup

Close-up of a bowl of vegetable soup with spinach, peas, carrots, celery, and large beans, topped with grated cheese. A spoon rests in the bowl.
Vegetable Soup. Photo credit: .

Chunky vegetables and beans give Vegetable Soup enough substance for lunch without making the bowl overly heavy. It takes 55 minutes and makes 4 servings with carrots, celery, leeks, cannellini beans, spinach, peas, rosemary, and vegetable broth. The beans simmer with the softened vegetables before the greens go in near the end. Add Parmesan at the table and keep crusty bread nearby when cardigan weather calls for something hot and straightforward.
Get the Recipe: Vegetable Soup

Minestrone Soup

A bowl of hearty minestrone soup packed with green beans, pasta, zucchini, tomatoes, and herbs, served with crusty bread slices.
Minestrone Soup. Photo credit: .

Colorful vegetables, beans, and pasta make Minestrone Soup one of the busiest bowls in this lineup. The recipe takes 45 minutes and makes 8 servings with carrots, celery, zucchini, tomatoes, white beans, kidney beans, green beans, small shell pasta, and spinach. The pasta cooks right in the broth after the vegetables have had time to soften. Ladle it into deep bowls when you want a full meal without needing a separate side dish.
Get the Recipe: Minestrone Soup

Roasted Tomato Soup

Close-up of a bowl of roasted tomato soup topped with toasted bread chunks, fresh thyme, and a sprinkle of black pepper.
Roasted Tomato Soup. Photo credit: .

Deep roasted flavor sets Roasted Tomato Soup apart from a quicker stovetop tomato soup. It takes 55 minutes and makes 8 servings with fresh tomatoes, onion, garlic, thyme, vegetable broth, and half-and-half. The tomatoes, onion, and garlic roast until soft and lightly caramelized before being blended smooth with the broth. Bring grilled cheese or toasted bread to the table and this becomes an easy cooler-weather lunch that needs very little else.
Get the Recipe: Roasted Tomato Soup

White Bean Soup

A bowl of hearty white bean soup topped with melted cheese and a slice of toasted bread, garnished with fresh parsley.
White Bean Soup. Photo credit: .

Creamy beans without a heavy cream base give White Bean Soup a filling texture that still works for lunch. The recipe takes 45 minutes and makes 6 servings with cannellini beans, carrots, celery, spinach, vegetable broth, lemon, and Parmesan. The beans simmer with the vegetables before spinach, lemon juice, and cheese finish the pot. Serve each bowl with crusty bread, or refrigerate leftovers for another chilly-day lunch later in the week.
Get the Recipe: White Bean Soup

Mulligatawny Soup

A bowl of thick lentil and vegetable soup garnished with fresh herbs, featuring visible chunks of carrots and potatoes.
Mulligatawny Soup. Photo credit: .

Warm curry spices give Mulligatawny Soup a different direction from the more familiar vegetable soups on the list. It takes 1 hour 15 minutes and makes 6 servings with red lentils, carrots, celery, apple, basmati rice, curry powder, turmeric, vegetable broth, and cream. The lentils simmer first, then apple and rice join until tender. Spoon it into bowls with parsley on top when cardigan season needs something fragrant, thick, and a little more layered.
Get the Recipe: Mulligatawny Soup

Tortellini Soup

A close-up of creamy tortellini with spinach and fresh basil leaves.
Tortellini Soup. Photo credit: .

Plump cheese pasta turns Tortellini Soup into a bowl that can handle dinner on its own. The recipe takes 55 minutes and makes 4 servings with leek, celery, garlic, crushed tomatoes, vegetable stock, cheese tortellini, spinach, and heavy cream. The broth simmers before the tortellini and spinach are added near the end so they keep their texture. Finish with basil and pepper, then bring bread to the table for dipping into the creamy broth.
Get the Recipe: Tortellini Soup

Mushroom Soup

Mushroom soup that's delightfully creamy, adorned with sautéed mushrooms, a dollop of cream, red pepper flakes, and a sprinkle of parsley.
Mushroom Soup. Photo credit: .

Earthy and smooth, Mushroom Soup builds its flavor by cooking onions until golden before the mushrooms join the pot. It takes 40 minutes and makes 4 servings with fresh mushrooms, vegetable broth, soy sauce, paprika, dill, nutmeg, and sour cream. After a short simmer, the soup is blended until creamy, with roasted mushrooms available for topping. Pair it with toast when a damp afternoon calls for a bowl with deeper, savory flavor.
Get the Recipe: Mushroom Soup

Cabbage Soup

A close-up of a steaming pot of hearty cabbage soup in a tomato-based broth, garnished with fresh herbs.
Cabbage Soup. Photo credit: .

Big pieces of cabbage and potatoes make Cabbage Soup sturdy enough for colder days when a lighter broth will not do. The recipe takes 1 hour 15 minutes and makes 12 servings with carrots, celery, fire-roasted tomatoes, Yukon Gold potatoes, green cabbage, white beans, thyme, and vegetable broth. The generous batch is useful for feeding several people or storing extra portions. Serve it with toasted bread and fresh thyme for a simple fall lunch or dinner.
Get the Recipe: Cabbage Soup

Pumpkin Soup

A mouthwatering close-up of pumpkin soup garnished with a swirl of cream, crunchy pumpkin seeds, a crispy slice, and aromatic sage leaves.
Pumpkin Soup. Photo credit: .

Smooth pumpkin with saffron and orange zest gives Pumpkin Soup a brighter edge than a plain purée. The recipe takes 1 hour and makes 8 servings with pumpkin, carrots, onion, vegetable stock, crème fraîche, saffron, and orange zest. Maple-coated pumpkin seeds roast separately to add crunch at serving time. Ladle the soup into bowls with a spoonful of crème fraîche and a scattering of seeds when the first truly cool afternoons settle in.
Get the Recipe: Pumpkin Soup

Lentil Soup

A hearty bowl of savory lentil soup, beautifully garnished with fresh cilantro, a swirl of cream, and an aromatic blend of spices.
Lentil Soup. Photo credit: .

Curry, ginger, and coconut milk give Lentil Soup plenty of warmth while keeping the main body of the bowl built around lentils and tomatoes. It takes 50 minutes and makes 5 servings with onion, garlic, ginger, curry powder, lentils, chopped tomatoes, vegetable broth, coconut milk, and lime. The spices cook briefly before the lentils simmer until tender. Finish each bowl with lime and herbs when you want something filling without relying on pasta or potatoes.
Get the Recipe: Lentil Soup

Split Pea Soup

A bowl of split pea soup with carrots, celery, and herbs, with a spoon resting inside the bowl.
Split Pea Soup. Photo credit: .

Thick enough to cling to the spoon, Split Pea Soup gets its body from a full pound of dried split peas rather than dairy. The recipe takes 1 hour 15 minutes and makes 6 servings with onion, carrots, celery, garlic, thyme, bay leaf, vegetable broth, and water. The vegetables soften first, then the peas simmer until tender and creamy. Add parsley before serving and pair the bowl with bread when the temperature starts dropping.
Get the Recipe: Split Pea Soup

Cheesy Broccoli Soup

A close-up of a bowl of broccoli cheddar soup garnished with croutons, a sprig of mint, and grated cheese.
Cheesy Broccoli Soup. Photo credit: .

Roasted broccoli gives Cheesy Broccoli Soup more depth before the cheese ever reaches the pot. The recipe takes 30 minutes and makes 4 servings with broccoli, garlic, vegetable stock, ricotta, cheddar, mint, and heavy cream. After roasting, the broccoli and garlic are blended with the stock and cheeses until smooth. Top each bowl with sourdough croutons and extra cheddar when you need a quick soup that still has plenty of texture and richness.
Get the Recipe: Cheesy Broccoli Soup

Marry Me Chickpea Soup

A bowl of pasta soup with chickpeas, spinach, tomatoes, and herbs in a creamy broth.
Marry Me Chickpea Soup. Photo credit: .

Creamy broth, chickpeas, and pasta make Marry Me Chickpea Soup substantial enough to cover a full weeknight dinner. The recipe takes 35 minutes and makes 6 servings with sun-dried tomatoes, chickpeas, macaroni, spinach, vegetable broth, half-and-half, and Parmesan. The pasta cooks directly in the seasoned broth before spinach and dairy go in at the end. Serve it with crusty bread when a colder evening calls for a bowl with plenty going on.
Get the Recipe: Marry Me Chickpea Soup

Corn Chowder

A close-up of a hearty potato and corn chowder with diced vegetables and a dollop of sour cream, garnished with fresh parsley.
Corn Chowder. Photo credit: .

Thick potato pieces and sweet corn give Corn Chowder the kind of spoonful that works especially well once the weather turns cooler. The recipe takes 40 minutes and makes 4 servings with potatoes, corn, red bell pepper, celery, carrot, vegetable broth, and heavy cream. The potatoes simmer until tender before the corn and cream finish the chowder. Add black pepper and celery leaves on top, then serve it with bread for a fuller meal.
Get the Recipe: Corn Chowder

Pea and Mint Soup

A bowl of creamy green pea soup garnished with mint leaves, black pepper, and pieces of crusty bread.
Pea and Mint Soup. Photo credit: .

Bright green color keeps Pea and Mint Soup from blending into the heavier bowls that often take over cardigan season. The recipe takes 30 minutes and makes 4 servings with frozen peas, onion, garlic, vegetable stock, lime, and fresh mint. The peas simmer only briefly before everything is blended smooth, helping the flavor stay fresh. Serve it warm with bread for dipping when you want a lighter soup that still belongs on a cool-weather table.
Get the Recipe: Pea and Mint Soup

Roasted Tomato Basil Soup

Two bowls of tomato soup with basil and tomatoes.
Roasted Tomato Basil Soup. Photo credit: .

Fresh basil changes the finish of Roasted Tomato Basil Soup, giving the roasted tomato base a cleaner, herb-forward edge. The recipe takes 50 minutes and makes 4 servings with Roma tomatoes, onion, garlic, tomato paste, olive oil, and basil. The tomatoes, onion, and garlic roast for about 40 minutes before being blended with the tomato paste. Serve it with crusty bread, or add a plant-based cream if you want the bowl slightly richer.
Get the Recipe: Roasted Tomato Basil Soup

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