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11 Hearty & Healthy Soups

Legumes, veggies, and more come together in these tasty and nutritious soup recipes

Sunset
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Black Bean Soup with Avocado, Orange, and Cucumber

This Southwestern-inspired soup hits all the right notes: solid protein from the beans, crunchiness from the cucumber, creaminess from the avocado, a sweet hit of acidity from the citrus, and a hint of spice.

Recipe: Black Bean Soup with Avocado, Orange, and Cucumber

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Easiest Garden Gazpacho

Make this simple soup when tomatoes are at their peak. Chilling melds the flavors.

Recipe: Easiest Garden Gazpacho

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Plum and Beet Soup with Spiced Yogurt Swirl

Think of this as “new and improved” borscht, with fruit and mint added for freshness and subtle spices for intrigue. If you like, roast extra beets to eat later in the week; they keep several days in the refrigerator.

Recipe: Plum and Beet Soup with Spiced Yogurt Swirl

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Vegetable Minestrone

The variety of the vegetables, two kinds of legumes, and the Italian trick of cooking a bit of parmesan rind in the soup for added flavor create a palate-pleasing minestrone miles beyond the bland bean-and-pasta version so often served. The soup is flexible too; add your favorite vegetables or use whatever is bountiful in your garden this harvest.

Recipe: Vegetable Minestrone

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Romesco Soup

Romesco is a classic Spanish sauce made of ground tomatoes, peppers, onions, garlic, olive oil, and almonds. We turned it into a twist on cream of tomato soup, with lentils added for a nice protein boost. Choose the vegetable broth option.

Recipe: Romesco Soup

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Lentil and Kumquat Soup

This soup has two layers of kumquats—cooked in the soup to become mellow and tender, and finely chopped with parsley for a bright topping.

Recipe: Lentil and Kumquat Soup

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7 / 11

Cold Shrimp and Crab Soup

Ripe summer tomatoes meet a hearty helping of seafood for a soup that’s substantial enough to call dinner. Grill up slices of country bread brushed with olive oil to eat on the side.

Recipe: Cold Shrimp and Crab Soup

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Grape and Cucumber Gazpacho

This riff on Spain’s classic tangy-sweet “white” gazpacho is made with Persian cucumbers, which are tender enough to use peel and all. (If you can’t find them, substitute peeled English cucumbers.) The drizzle of olive oil at the end brings the flavors together, so use the best oil in your pantry.

Recipe: Grape and Cucumber Gazpacho

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9 / 11

Warm Soba Noodle Bowl

A popular Japanese winter dish, warm soba with toppings is just the thing for lunch on an overcast day. The broth is made with dashi, a staple soup base whose delicate flavor comes from dried bonito tuna flakes and seaweed.

Recipe: Warm Soba Noodle Bowl

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10 / 11

Snap Pea Minestrone with Poached Eggs

This lovely soup is practically spring in a bowl. To make it heartier, scatter quartered cherry tomatoes and croutons on top. Snap peas often have a fibrous string that runs down the pod's straight side; to remove it, snap off the stem end and pull down sharply.

Recipe: Snap Pea Minestrone with Poached Eggs

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Chilled Cucumber, Avocado, and Yogurt Soup

A Sunset reader amps up her zesty and refreshing soup with fresh herbs and loads of garlic; feel free to start with less garlic if you’d like it on the milder side.

Recipe: Chilled Cucumber, Avocado, and Yogurt Soup

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