List of vegetable soups
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- Atama soup - a vegetable and palm nut soup that originates in South Nigeria.
- 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
- Corn chowder
- Cream of asparagus soup
- Cream of broccoli soup
- Cream of mushroom soup
- Cucumber soup
- 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
- French onion soup – The modern version of this soup originates in Paris, France, in the 18th century, made from beef broth, and caramelized onions. It can also be prepared as a vegetarian 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
- Lettuce soup
- 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
- Okra soup
- 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
- Pickle soup – a style of soup prepared with various types of pickled vegetables
- Ribollita - a famous Tuscan bread soup, a hearty potage made with bread and vegetables.
- Sayur asem – a popular Indonesian tamarind 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
- Vichyssoise - a thick French soup made of boiled and puréed leeks, onions and potatoes.
- Watercress soup
- Olver, Lynne. "French onion soup". The Food Timeline.
- Frétillet, Jean-Paul (23 January 2015). "Dégustation : la soupe à l'oignon, bonne à en pleurer!". Le Parisien (in French). Retrieved 14 December 2016.
- Darra Goldstein (1999). A Taste of Russia: A Cookbook of Russian Hospitality. Russian Information Service. p. 53. ISBN 9781880100424.
- "Постный рассольник - CookBerry | Recipe of vegan rassolnik". cookberry.net. Retrieved 6 April 2017.
- "40 of Indonesia's best dishes". CNN Travel. August 9, 2011. Retrieved 30 January 2015.