9 Seasonal Veggie Soups To Make Right Now  

Carrots, coconut milk, and just a touch of brown sugar provide the sweetness while fresh ginger and Fresno chiles add heat to this creamy soup.

This hearty one-pot meal couldn’t be easier, and it makes for simple cleanup. To save cooking time, look for pouches of precooked farro either on the grain aisle or in the frozen food section of your supermarket.

This luscious fall-inspired soup features the intense flavor notes of ginger, curry, and crushed red pepper.

Broccoli-cheese soup is a cold-weather remedy that hits all the right notes—creamy, cheesy, and soothing.

Buttermilk adds a tangy note to this savory butternut squash soup. To save on prep time, use frozen cubed butternut squash.

Cumin and fiery serrano chile infuse this simple soup as it cooks; a dollop of sour cream just before it’s served provides a refreshing foil for the spiciness. For less heat, seed the chile first or use a milder pepper, such as jalapeño. You can also omit the chile altogether, if you prefer.

The butternut flavor in this soup is intensified by making a squash stock from the peels and cuttings. Make sure to simmer the squash until very tender—the softer it gets, the silkier the puree.

Even without added cream, this pumpkin soup takes on a luxuriously velvety texture after it's simmered and pureed with Granny Smith apples.

If you love the flavors of a loaded baked potato—think cheddar cheese, crisp bacon, and the bright bite of chives—but are on a low-carb diet, then this soup is for you. We swap out spuds for cauliflower and swirl the whole thing into a soup that has just 12g of carbs per serving—not bad for a hearty meal.