A cream of carrot soup

Asparagus soup

a potato and leek soup

Sayur asem

Summer soup.

This is a list of vegetable soups. Vegetable soup is a common soup prepared using vegetables and leaf vegetables as primary ingredients.

Vegetable soups

• Atama soup – a vegetable and palm nut soup that originates in South Nigeria.
• Afang
• Borscht – Eastern European sour soup
• Cabbage soup – prepared using sauerkraut or white cabbage
  • Shchi – a Russian-style cabbage soup
• Caldo verde – a Portuguese soup made with potatoes and collard greens
• Carrot soup – Soup prepared with carrot as a primary ingredient
• Corn chowder – Creamy corn soup from the United States
• Cream of asparagus soup – Soup prepared with asparagus, bone broth, and milk or cream
• Cream of broccoli soup
• Cream of mushroom soup – Type of soup
• Cucumber soup – Traditional Polish and Lithuanian soup made from sour, salted cucumbers and potato
• Editan – a South Nigerian soup made from editan leaf, a bitter leaf
• Eru – a specialty of the Bayangi people, of the Manyu region in southwestern Cameroon, it is prepared using finely shredded leaves of the eru
• Gazpacho – Andalusian cold soup dish
• Hodge Podge
• Hot and sour soup – a variety of soups from several Asian culinary traditions, some are meat-free
• Kawlata – a traditional Maltese vegetable soup
• Kenchin-jiru – a Japanese soup prepared using root vegetables and tofu
• Kesäkeitto – a Finnish traditional vegetable soup made with vegetables and butter and milk
• Kusksu – an old Maltese soup made primarily from seasonal broad beans.
• Leek soup – Vegetable-based soup dish
• Lettuce soup – Soup made with lettuce
• Minestrone – a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes
• Nettle soup – Soup dish made with stinging nettles
• Okra soup – Indonesian soup
• Onion soup – Type of vegetable soup
  • French onion soup – The modern version of this soup originates in Paris, France, in the 18th century,^[1][2] made from beef broth, and caramelized onions. It can also be prepared as a vegetarian dish.
• Patriotic soup – a soup boiled with stir-fried leaf vegetables and edible mushrooms. Created in the Guangdong Province of China during the Mongol conquest of the Song dynasty and named by Emperor Bing of Song.
• Pea soup – Soup made from dried peas
• Pickle soup – a style of soup prepared with various types of pickled vegetables
  • Rassolnik – a traditional Russian soup made from pickled cucumbers, pearl barley, and pork or beef kidneys^[3] A vegetarian variant of rassolnik also exists, usually made during Lent.^[4]
• Ribollita – a famous Tuscan bread soup, a hearty potage made with bread and vegetables.
• Sayur asem – a popular Indonesian tamarind^[5] dish. Common ingredients are peanuts, young jackfruit, melinjo, bilimbi, chayote, long beans, all cooked in tamarind-based soups and sometimes enriched with beef stock.
• Sayur lodeh – a soup prepared from vegetables in coconut milk popular in Indonesia, but most often associated with Javanese cuisine
• Sinabawang gulay – a Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce)
• Sorrel soup – also known as shchav, green borscht, or green shchi
• Spinach soup
• Spring soup – a soup made with fresh ingredients that are only in season for a short period during spring
• Tomato soup – Soup made with tomatoes
• Vichyssoise – a thick French soup made of boiled and puréed leeks, onions and potatoes.
• Watercress soup – Soup