Chicken bouillon, tomato, onion, and toasted noodles give this Mexican soup extra umami.

Easy to prepare and quick to put on the table, this soup leans on mild, tender Savoy cabbage, plum tomatoes, and cannellini beans for each satisfying spoonful.

Marcela Valladolid's vegetable-packed pozole uses mushrooms for earthy heartiness without the meat.

Full of hearty winter vegetables, this comforting soup is filling without being heavy. Dried beans are the key to the satisfying richness of the broth; if you want to use canned beans to save time, stir them in at the end of cooking.

This creamy, pureed bean soup gets some heft from cubes of smoked ham and paprika-dusted croutons.

This cozy, savory Tuscan soup is simmered with a soffritto cooked in peppery olive oil; earthy, rustic bread; and small, thin-skinned white beans.

This soup goes back, as Gwyneth Paltrow writes in My Father's Daughter, to a French restaurant called La Serre in Los Angeles where she used to eat with her father. "I've always loved the idea of French onion soup," Gwyneth says, "without actually liking the soup itself." She cooks the onions slowly with fennel and lots of garlic, makes the soup with vegetable stock and sets the filled bowls under the broiler topped with a slice of toasted bread and a generous handful of grated cheese.

Harira is our favorite Moroccan soup, but we rarely have the hours it takes to simmer the lamb that's traditionally a part of it. With some trepidation, we developed this vegetarian version—and it knocked our socks off. Top each serving with a squeeze of lemon juice and a sprinkling of chopped dates for a real Moroccan feel.

Hearty and satisfying, this soup is brimming with sweet potatoes and kale in broth boosted by a secret ingredient.