The soup gets a nice body from some potato that gets cooked and pureed into the soup and richness from a small amount of cream. Make sure to cook the asparagus until it is super soft, which will allow it to puree into a smooth soup.

In this recipe, the broccoli is roasted before it's added to the soup mixture, and then it gets pureed all up into a creamy, smooth soup. Roasting the broccoli first allows it to become tender and also to caramelize, browning and turning sweeter thanks to the time in a high-heat oven. And then the cheese adds body and rich flavor.

Creamy and rich, this smooth, pureed vegetarian cauliflower soup is so easy to make and as comforting as a cashmere sweater. Using white cheddar keeps the soup a pretty pale color, while yellow cheddar will…well, you took art class, you know what yellow cheddar will do.

Pretty and lush, thick and infinitely spoonable, this creamy bowl of deliciousness gives carrots their due respect. Leave out the bacon and use vegetable broth to make this dish vegetarian.

A small amount of cream turns a pot of simple tomato soup into a lush, pretty-pink tomato soup experience. This recipe uses only canned tomatoes, which means you can make it any time of year.

This lentil tomato soup is very flavorful, it is incredibly easy to make, and it freezes like a champ. You can also make a vegan or vegetarian version; see the variations!

Old-fashioned chicken and rice soup is a meal all its own. The vegetables, chicken, and rice all cook in the broth, imbuing it with deep flavor. Fragrant and comforting, warm and healing, this is the soup to make on a cold night or when someone needs a pick-me-up.

This thick vegetable minestrone soup is chock-a-block with good stuff. With some crusty bread, it's hard to think of a more satisfying simple meal. Feel free to switch up the vegetables depending on what is in your fridge or what looks good at the market.

This robust, pureed vegetarian soup recipe is an inexpensive and very soothing way to make winter more tolerable. It incorporates some of the spices that most often appear in Moroccan cuisine, namely cumin, ground ginger, cayenne, and coriander. You are not going to believe how good your kitchen will smell while this is simmering, and it lives up to its enticing aroma.

This is the best mushroom barley soup recipe ever, and it is a family favorite. It's totally crammed with mushrooms and those lovely chewy nubs of barley. Use vegetable broth, and it's vegetarian and, in fact, also vegan! Perfect for a chilly night, and it reheats like a dream.

You may not believe this lush soup comes entirely from canned pumpkin and a handful of pantry staples. Evaporated milk is the other canned ingredient that adds richness and creaminess to the soup, and the rest of the items are hopefully things you also have on hand. Creamy and fragrant with a curry blend, this flavorful and satisfying soup comes together in a snap.

Butternut soup is a must-make for fall, and this is the simplest version. Here, roasted squash gets pureed with sautéed shallots and some broth, allowing the natural sweetness of the butternut squash to shine. It's finished with a bit of cream and a gorgeous swirl of creamy, tangy sour cream. Think about topping the bowls with bits of crispy bacon, snipped chives, or roasted pumpkin seeds.

This vegetarian black bean soup balances the earthiness of all those protein-rich black beans with fresh orange juice and orange zest. A nice dose of cumin, oregano, and garlic amp up the flavor nicely. And this soup is a flavorful reminder of how great food doesn't have to cost a lot of money. Beans are a great vegetarian protein, easily accessible, flexible, really cheap, and with a long shelf life. And then it's all about the toppings! Think about salsa, sour cream, scallions, tortilla chips, cubed avocado, and grated cheese.

This is comfort food at its homiest. The texture is soothing, the flavor is mellow, and it's so easy to make. You'll want a pot of this simmering on the stove once a week — it's great for those busy weeknights when people are coming and going at different times! And if you skip the Parmesan at the end (totally optional), it's actually a vegan soup.