10 Best Vegetables for Soups to Elevate Your Recipes

Best Vegetables for Soups

Vegetable soups are a hearty, comforting staple, rich in essential nutrients and flavors that make every spoonful nourishing. Packed with vibrant, healthy vegetables like leafy greens, root crops, and cruciferous varieties, these soups deliver a wide array of vitamins, minerals, and antioxidants.

Benefits of Veggie-Packed Soups

Common ingredients such as carrots, celery, kale, and squash combine harmoniously, offering unique textures and natural sweetness. Additions like garlic and ginger lend warmth and depth, while legumes or grains enhance the dish’s substance and protein content.

Whether seeking a light, refreshing broth or a hearty, thick stew, vegetable soups can be tailored to any preference while maintaining their healthful benefits.

Best Vegetables for Soups

1. Butternut Squash

what vegetables are good in soup

Butternut squash has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the blossom end. You can eat the skin, so there’s no need to peel it. Simply halve it, scoop out the seeds, and chop it into chunks, then roast it and add it to a warm winter salad, or throw it into curries, stews, or soups.

One cup is loaded with Vitamin A, Vitamin C, Magnesium, and Potassium! Butternut Squash is filled with antioxidant, including vitamin C, vitamin E, and beta-carotene. It’s good for your immunity.

Butternut squash is full of beta-carotene and alpha-carotene. Your body converts them to vitamin A, which is important for your immune system It’s shown that antioxidants can help to prevent and slow down inflammation which may lead to a reduced risk of several chronic diseases.

Its soup is perfectly sweet, a bit nutty, spicy, creamiest, and so smooth. It’s the perfect meal when served with some crispy bread or even a grilled cheese top dip.

According to the United States Department of Agriculture (USDA) National Nutrient Database, one cup of cooked, cubed butternut squash, containing around 205 grams, contains:

  • 82 calories
  • 1.8 grams (g) of protein
  • 0.18 g of fat
  • 21.50 g of carbohydrate
  • 4 g of sugar
  • 6.6 grams of dietary fiber

2. Broccoli

best greens for soup

Broccoli is a rich source of antioxidants, including vitamins C, K, and A. It also contains several important minerals, including potassium, calcium, and iron. These antioxidants help protect the body from oxidative stress and reduce inflammation.

A bowl of broccoli cheddar soup is a comforting and delicious meal, but it can always be improved with the right sides. Salads, grains, crackers and breads, proteins, and desserts all work great with this soup, and the combinations are endless.

Cream of broccoli soup is a soup prepared with broccoli, stock, and milk or cream as primary ingredients. Ingredient variations exist, as do vegan versions. It is also a commercially mass-produced soup, often sold in cans.

100 grams of raw broccoli has:

  • Calories: 34Kcal
  • Protein: 4.3g
  • Carbohydrate: 3.2g
  • Fat: 0.6g
  • Fibre: 2.5g (NSP) 4g (AOAC)

3. Potatoes

what vegetables go in soup

It is a starchy root vegetable native to the Americas that is consumed as a staple food in many parts of the world.

The potato’s fiber, potassium, vitamin C, and vitamin B6 content, coupled with its lack of cholesterol, all support heart health. Potatoes contain significant amounts of fiber. Fiber helps lower the total amount of cholesterol in the blood, thereby decreasing the risk of heart disease.

In soups, they will soak up the liquid and lose their shape. This makes them the ideal choice for making creamy soups or thickening a runny soup. Try using Russet potatoes to create the perfect Loaded Potato Soup.

One medium baked potato (6.1 ounces or 173 grams), including the skin, provides:

  • Calories: 161
  • Fat: 0.2 grams
  • Protein: 4.3 grams
  • Carbs: 36.6 grams
  • Fiber: 3.8 grams

4. Peas

is vegetable soup healthy

A pea is a most commonly green, occasionally golden yellow, or infrequently purple pod-shaped vegetable, widely grown as a cool-season vegetable crop.

Peas are a good source of thiamin and niacin. These B vitamins help our bodies use the energy from foods and are important for growth, healthy skin, hair, nerves, and muscles. Peas provide a fair source of fiber, which keeps our bowels healthy and our blood sugar levels even and helps to prevent diseases such as cancer.

Green split peas are a super nutritious and healthy addition to a balanced diet. The high fiber and protein content of this soup will keep you full and satisfied. High in protein: Split green peas are a good source of plant-based protein; this soup has 27 grams per serving.

A 1/2 cup (80-gram) serving of cooked peas provides the following nutrients:

  • Calories: 67
  • Carbs: 12.5 grams
  • Fiber: 4.4 grams
  • Protein: 4.3 grams

5. Mushrooms

what vegetables to put in soup

A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source. Mushrooms add a delightful earthy flavor and incredible texture to any soup, making it a popular choice among food lovers.

Mushroom soups can offer many great benefits. They are a good source of vitamins, minerals, and other nutrients, which can help boost immunity, reduce inflammation, and provide antioxidant protection. Additionally, mushrooms are low in calories and fat, making them a great healthy appetizer option.

About 100 grams of mushrooms cooked in oil contain:

  • Calories: 80-95 (depending on the oil used)
  • Carbs: 3.9 grams, 1% of the daily value (DV)
  • Sodium: 147 mg, 6% of DV
  • Fiber: 1.2 grams, 4% of DV
  • Sugar: 2.4 grams

6. Asparagus

vegetables to put in soup

This soup is a good source of potassium, vitamins A and C, iron, folate, magnesium, and selenium. Asparagus has more than one gram of soluble fiber per cup, which lowers the risk of heart disease and the amino acid.

Asparagine helps the body flush out excess salt. Asparagus has excellent anti-inflammatory effects and high levels of antioxidants, both of which may help reduce the risk of heart disease.

Cream of asparagus soup is prepared with asparagus, stock, and milk or cream as primary ingredients. Asparagus is the spring superfood. Asparagus is a nutritious and delicious vegetable that can be eaten every day and low in calories.

For one-half cup of cooked asparagus (90g), the following nutrition information is provided by the USDA:

  • Calories: 20
  • Fat: 0.2g
  • Sodium: 13mg
  • Carbohydrates: 3.7g
  • Fiber: 1.8g
  • Sugars: 1.2g
  • Protein: 2.2g
  • Vitamin K: 45.5mcg

7. Beets

veggies to add to soup

Beets are rich in vitamin C, fiber, potassium, and manganese. They also contain the B vitamin folate, which helps reduce the risk of birth defects, and betalain, a phytonutrient that gives these root veggies their gorgeous red-violet hue. Beets are loaded with nutrients.

They have also been found to help lower blood pressure while being very low in calories. This soup is a great vehicle for adding more beets into your life.

Beetroot soup is an anti-ageing superfood. Its antioxidant content improves natural brightness, and its high folate level aids in skin restoration. Beets include iron and vitamins that improve blood circulation, resulting in a cleaner, healthier complexion.

One cup (136 grams) of boiled beetroot contains fewer than 60 calories, while 3/4 cup (100 grams) of raw beets boasts the following nutrients:

  • Calories: 43
  • Water: 88%
  • Protein: 1.6 grams
  • Carbs: 9.6 grams
  • Sugar: 6.8 grams
  • Fiber: 2.8 grams
  • Fat: 0.2 grams

8. Cabbage

veggies to add to soup

It is a leafy green or purple biennial plant grown as an annual vegetable crop for its dense-leaved heads. Very firm, small heads are used for canning.

Cabbage is highly nutritious and rich in vitamin C, fiber, and vitamin K. Some research suggests that it may have health benefits that include supporting digestion and heart health, among others. Despite its impressive nutrient content, cabbage is often overlooked.

Cabbage soup may refer to any of the variety of soups based on various cabbages in national cuisines. Often it is a vegetable soup with lentils, peas, or beans in place of the meat. It may be prepared with different ingredients. Vegetarian cabbage soup may use mushroom stock.

The below information is for one cup of raw, chopped cabbage (89g). This cabbage nutrition information is provided by the USDA.

  • Calories: 22
  • Fat: 0.1g
  • Sodium: 16mg
  • Carbohydrates: 5.2g
  • Fiber: 2.2g
  • Sugars: 2.9g
  • Protein: 1.1g
  • Potassium: 151mg
  • Folate: 38.3mcg
  • Vitamin K: 67.6mcg
  • Vitamin C: 32.6mg

9. Onion

what are the healthiest vegetables to put in soup

Onion soups have been popular since Roman times. Onions, a widely grown and generally inexpensive vegetable. French onion soup, is a classic French dish made with caramelized onions and beef stock or broth. The soup is topped with bread and cheese, to rich, gooey perfection.

Onions are high in vitamin C, which may help regulate your immune health, collagen production, and iron absorption. It’s also a powerful antioxidant that could help protect your cells from unstable, damaging molecules called free radicals.

Onions are rich in B vitamins, including folate and vitamin B6. They’re rich in chemicals that can help protect your heart, lower your risk of some cancers, and make it easier for your body to make insulin.

The main nutrients in 3.5 ounces (100 grams) of raw onions are:

  • Calories: 40
  • Water: 89%
  • Protein: 1.1 grams
  • Carbs: 9.3 grams
  • Sugar: 4.2 grams
  • Fiber: 1.7 grams
  • Fat: 0.1 grams

10. Kale

best veggies for soup

Kale is a nutrient-dense food, cooking kale makes it less bitter. Cooking kale stems is fine. Just make sure to blanch them before simmering in a soup or sauteing in a stir-fry. Blanching first helps soften the stems and reduce bitterness.

Kale is a nutrition superstar due to the amounts of vitamins A, B6, C, and K, folate, fiber, carotenoid,s and manganese it contains. One cup of raw kale has just 20 calories. Nutrition experts say steaming kale is a good way to make it easier to digest while preserving most of the nutrients.

1-cup serving of fresh kale contains over 20% of the recommended daily intake of vitamin A, which supports eye health and is vital for vision,Healthy Heart and Lower Blood Pressure.

One cup of raw kale (20.6g) provides:

  • Calories: 7.2
  • Fat: 0.3g
  • Sodium: 10.9mg
  • Carbohydrates: 0.9g
  • Fiber: 0.8g
  • Sugars: 0.2g


Vegetable soups stand out as a superior option for many reasons. They are rich in vitamins, minerals, and antioxidants, which contribute to overall health and bolster the immune system. Their high fiber content aids digestion and promotes satiety, making them an excellent choice for weight management.

Additionally, vegetable soups can be tailored to diverse tastes and dietary preferences, allowing for endless creative combinations. They are also easy to digest and can be made with minimal fats, making them suitable for individuals with various health conditions.

Creating the best vegetable soup involves using a rich vegetable broth or vegetable stock and incorporating fresh ingredients like diced tomatoes, green beans, and sweet potatoes. Enhance the flavor with fresh thyme, bay leaves, and a splash of lemon juice. For an extra kick, add red pepper flakes.

Cooking with olive oil or extra virgin olive oil ensures a healthy and delicious recipe. Don’t forget to add green beans for extra texture and nutrients. Enjoy these delicious recipes for a comforting and nutritious meal.

Johan Perez
Johan Perez is an experienced agriculturalist with over twenty years in the field. He holds a Ph.D. in Agricultural Sciences and has contributed extensively to research on sustainable farming practices. Johan has also written for numerous agricultural periodicals, offering expert advice on farming technologies and methods. In his free time, he enjoys outdoor adventures, which often inform his professional insights into ecological agriculture.

Leave a comment

Your email address will not be published. Required fields are marked *

Sign Up For Newsletter!