Is there any soups I can make that don't require stock?

I don't eat meat, therefore no meat-based stocks are used in my soups. To me, the best stock comes from sauteeing a chopped medium onion in a small amount of oil until it's soft. Then I build the soup on that.

Bean soups (a single bean or a mixture) don't require stock, and you can put the chopped up raw onion in when you put the beans on to cook.

Cream soups and chowders don't require stock. Cream of celery soup tastes a lot better without stock!

Edited to add:

I'm not allergic to seafood, and one of my absolute favorite soups is "Shrimp Bisque" or "Seafood Bisque" that uses the shrimp shells or fish bones to make a quick stock but mostly relies on the seafood, half-and-half, and some decent sherry for flavor.

Cream soups don't require stock generally, but you will need to get flavor from somewhere.

Sometimes it's easier o just get stock/broth, rather than babysit a rue for a cream soup.

I like to make a broccoli and Cheddar soup without stock, although sometimes I add a cup of chopped crispy bacon.

melt butter in a saucepan over a medium/low heat, add equal part flour.

Mix until blended.

Add a little milk, mix until blended... repeat until the mixture is able to take liquid without much mixing.

add puree of broccoli stems (this will thin the soup a little, and add a veggie flavor)

Season with salt and pepper. (go easy on the salt if you're going to add bacon.)

Simmer for 5-10 minutes, add broccoli florets (chopped small so that they are easier to eat, this will also allow them to cool on the spoon and not scald your mouth)

Remove from the heat and add sharp/mature Cheddar. (and bacon if desired)

Stir until blended.

I often add some fresh asiago, or parmesan right before serving for some extra bite.

A split pea soup made with a meaty ham bone creates its own stock. If you are not into making stock purchase a supply of chicken, beef and vegetable broth and stock. You can make any soup without broth/stock but you sacrifice flavor.

I generally keep stock in the freezer. When we cook fish or shrimp I use the heads, shells and bones to make stock. When my husband comes home with fresh venison I have him cut the bones for stock. If I do not have any on hand I use store bought broth/stock.

Stocks are a short-cut to making soups.

Basically, you'd have to make your own stock.

Soups were a way to use up left-overs.

Everything went into the pot on the stove.

You could make a milk based chowder.

But every kitchen should have bouillon cubes.

Clam Chowder

Chili

She Crab Soup I think is good

Lobster etc bisque soups

Tomato soup

You can make any soup without stock, it just might not taste as good. You can just use water instead. Add teriyaki sauce, Barbeque, Worcestershire, or some other flavoring to compensate.

Stone soup.

Chili

Cream of potato

split pea/ham

potato cheesy

sure! you can use water in place of any stock called for. same amounts, but you lose flavor doing this.