Ginger, rosemary, and sage fill this soup with cozy autumn flavor. Lightly creamy, warming, and nourishing, it’s my go-to recipe for a cool fall night.

It might not look like it, but this soup’s base isn’t made with dairy. Instead, it gets its creamy texture from blended white beans, cashews, and savory miso paste.

Don’t even think about adding this cream of mushroom soup to your next green bean casserole!  Brimming with rich, savory flavor, it’s meant to be enjoyed all on its own.

If you see a bunch of beautiful fall leeks at the farmers market or store, snatch them up to make this recipe.  It’s a lighter version of the classic soup, made with blended white beans instead of heavy cream.

It’s super quick and easy to make, and on a cold night, its smoky/spicy flavor will warm you up in no time.

Yellow split peas mingle with the fresh corn kernels in this vegan riff on corn chowder, making it extra-hearty and super fun to eat.  It’s delicious on its own, but I like it even more with crispy, smoky coconut bacon on top!

This zesty green chili is nice and hearty, but it’s so flavorful that I always go back for a second bowl.  Serve it with homemade cornbread for a pitch-perfect weeknight dinner.

Can comfort food be…healthy? This recipe answers with a resounding, “YES!”  It’s thick, creamy, and packed with smoky flavor, but it’s entirely plant-based. Instead of heavy cream, blended white beans and potatoes create its luscious texture.

I love classic butternut squash soup as much as the next person, but when it comes to soup, winter squash can do so much more!  Try simmering it in a smoky roasted tomato broth to make this delicious vegan spin on tortilla soup.

This black bean soup is creamy, spicy, and satisfying, but best of all, it’s really darn easy to make.  It has a permanent spot in my regular recipe rotation, and I think it will in yours, too!

Served with a gooey grilled cheese sandwich, this rich, savory soup is a tough one to beat.

Tasting this soup, you’d never guess that it’s totally dairy-free.  It’s creamy, tangy, rich, and satisfying – everything cheesy broccoli soup should be!

You only need 7 ingredients to make this energizing, refreshing carrot ginger soup!  If you can get your hands on a bunch of carrots with good greens, make sure to blend up the carrot top pesto to drizzle on top.

A fan favorite from our first cookbook, this bright red soup is super easy to make!  Serve it with homemade focaccia or a big hunk of crusty bread for a quick, healthy, and comforting dinner.

Roasted garlic, shallots, and miso fill this creamy veggie soup with nutty, savory flavor.

If you open your pantry, you’ll likely find all the ingredients to this bright, warming, and weeknight-friendly lentil soup inside. It’s one of our favorites and a fan favorite, too!

Spices like turmeric, ginger, cumin, and cardamom pack it with warm curry flavor.

1 soup, 3 ways! Make this Thai-inspired recipe as-written for a light, brothy vegetable soup, bulk it up with baked tofu, or add coconut milk for a creamy broth.  Whichever option you pick, serve it with a scoop of freshly cooked rice.

The beauty of this soup isn’t just its creamy texture, golden color, and bright curry flavor.  It’s also a breeze to make! On a busy weeknight, you can get it on the table in 30 minutes flat.

I think of this recipe as a “gazpacho” because it comes together easily in the blender.  Chill it if you want to eat it gazpacho-style, but if you’re craving something warm, it’s equally good after a few minutes on the stove.

If I had my way, we’d all cook with parsnips more often!  They give this soup an amazing velvety texture, and their sweet, nutty flavor tastes wonderful with the warm curry spices.

This easy French onion soup recipe will rival any you’ve had at a restaurant.  Topped with crispy, cheesy baguette, it’s rich, comforting, and packed with umami flavor.

This brothy soup is light and nourishing, but that doesn’t mean it’s bland.  A whole lotta leeks create its savory, umami base, and miso, lemongrass, celery, ginger, tamari, and rice vinegar amp up its flavor even more.

This hearty soup is like a plant-based cross between potato leek soup and clam chowder.  Blended potatoes and cashews give it its rich, creamy texture, while leeks, artichokes, and capers pack it with briny, savory flavor.

Chewy, cheesy tortellini make this brothy soup a satisfying meal on its own.  Serve it with dollops of kale pesto to take it over the top.

In Austin, we lived just down the street from a Vietnamese restaurant that made the most amazing vegetarian pho.  After ordering it on repeat for years, I finally developed my own version at home. Made with a richly flavored aromatic broth, it’s light, nourishing, and delicious.

This invigorating recipe will brighten up the darkest days!  Sunny turmeric and tangy citrus juices give the broth its vibrant color and flavor.

This light, fresh riff on minestrone soup features spiralized zucchini and sweet potato instead of pasta.

Craving a classic miso soup? This recipe is for you.  With ginger, soba, mushrooms, and tofu, it’s a simple, wholesome lunch or dinner.

Soup recipes don’t get more fun than this vegan lasagna soup! I love eating through the big, curly, sloppy noodles.  Tasty and nutritious, it’s the perfect easy way to satisfy a weeknight lasagna craving.

If you’ve had a head of cabbage hanging out in your fridge for a few days (erm…weeks), this easy soup is the perfect way to use it up.  It’s bright and flavorful, and it uses an entire head of cabbage in one go.

Don’t let your day- (or days-) old bread go to waste! Instead, toss it into this hearty Tuscan white bean soup made with kale, carrots, or whatever veggies you like best.

What veggies do you have in your fridge?  No matter your answer, you can make this easy, flexible, many-veggie soup.