Are you looking for a delicious and comforting meal that’s also packed with nutrients? Look no further than these 20 hearty vegetarian soup recipes! From creamy broths to spicy stews, we’ve got a variety of flavors and textures to suit every taste. Whether you’re a busy professional or a busy parent, these soups are perfect for a quick lunch or dinner.
In this article, we’ll be exploring some of the most popular and comforting vegetarian soup recipes out there. From classic minestrone to exotic curries, each recipe is carefully crafted to showcase the unique flavors and textures of its ingredients. So grab your spoon and get ready to dive into a world of delicious and nutritious soups!
Creamy Broccoli Cheddar Soup
Warm up with this comforting and creamy soup that combines the flavors of broccoli, cheddar cheese, and a hint of garlic.
Ingredients:
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups broccoli florets
– 2 cups chicken broth
– 1 cup milk
– 1/2 cup grated cheddar cheese
– Salt and pepper to taste
Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
2. Add the minced garlic and cook for an additional minute.
3. Add the broccoli florets, chicken broth, milk, and grated cheddar cheese. Stir to combine.
4. Bring the mixture to a simmer and let cook for 15-20 minutes or until the broccoli is tender.
5. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Spicy Lentil and Tomato Soup
Warm up with this flavorful and nutritious soup that combines the comforting taste of lentils and tomatoes with a kick of spice.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, combine lentils and water or broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
2. Add the chopped onion, minced garlic, cumin, smoked paprika, and cayenne pepper to the pot. Cook for an additional 5 minutes.
3. Stir in the canned diced tomatoes and season with salt and pepper to taste.
4. Simmer for 10-15 minutes or until the flavors have melded together.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 45-50 minutes
Roasted Butternut Squash Soup
Roasted Butternut Squash Soup Recipe
A comforting and creamy soup perfect for a chilly evening, this Roasted Butternut Squash Soup recipe is easy to make and packed with nutrients. The roasting process brings out the natural sweetness of the squash, making it a delicious and healthy option.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, peeled and chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh herbs, such as parsley or thyme, for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Drizzle the olive oil over the squash and sprinkle with salt.
4. Roast the squash for 45 minutes, or until tender and caramelized.
5. Scoop the flesh from the squash and transfer it to a blender or food processor.
6. Add the chopped onion, minced garlic, vegetable broth, and heavy cream (if using).
7. Blend the mixture until smooth and creamy.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh herbs.
Cooking Time: 1 hour
Classic Minestrone with Fresh Herbs
A hearty and flavorful Italian soup that’s perfect for a chilly evening or as a comforting meal any time of the year. This recipe showcases the beauty of fresh herbs, adding depth and brightness to the rich vegetable broth.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, chopped
– 2 celery stalks, chopped
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 cup small pasta shapes (such as elbow macaroni or ditalini)
– Fresh parsley, basil, and oregano leaves, chopped (about 1/4 cup each)
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion, garlic, carrots, and celery; cook until vegetables are tender, about 8 minutes.
2. Add diced tomatoes, broth, and pasta. Bring to a boil, then reduce heat and simmer, covered, for 20-25 minutes or until pasta is al dente.
3. Stir in chopped fresh herbs and season with salt and pepper to taste.
4. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 40-45 minutes
Coconut Curry Vegetable Soup
A comforting and flavorful soup that combines the warmth of curry with the creaminess of coconut milk. Perfect for a chilly evening or a quick lunch option.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 medium carrots, peeled and chopped
– 2 medium potatoes, peeled and chopped
– 1 can (14 oz) diced tomatoes
– 1 cup vegetable broth
– 1/2 cup coconut milk
– 1 teaspoon curry powder
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add carrots, potatoes, diced tomatoes, vegetable broth, and curry powder. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until vegetables are tender.
4. Stir in coconut milk and season with salt and pepper to taste.
5. Serve hot, garnished with cilantro if desired.
Cooking Time: 30-35 minutes
Chickpea and Spinach Stew
This stew is a flavorful and nutritious meal option, perfect for a quick weeknight dinner or a weekend lunch. The combination of chickpeas, spinach, and aromatic spices creates a deliciously comforting dish that’s also packed with protein and fiber.
Ingredients:
– 1 can chickpeas (14 oz)
– 2 cups fresh spinach leaves
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 4 cups vegetable broth
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, and red bell pepper. Cook until the vegetables are tender, about 5 minutes.
3. Stir in the cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
4. Add the chickpeas, spinach, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
5. Serve hot, garnished with fresh cilantro if desired.
Cooking Time: 25-30 minutes
Wild Mushroom and Barley Soup
Wild Mushroom and Barley Soup Recipe
A hearty and earthy soup that combines the rich flavors of wild mushrooms with the nutty taste of barley, perfect for a cozy evening meal.
Ingredients:
– 2 cups mixed wild mushrooms (such as chanterelle, cremini, and oyster), cleaned and sliced
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 cup pearl barley
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. In a large pot, sauté the onion and garlic in a little bit of oil until softened.
2. Add the sliced mushrooms and cook until they release their moisture and start to brown.
3. Add the pearl barley, vegetable broth, and salt. Bring to a boil, then reduce heat and simmer for 30 minutes or until the barley is tender.
4. Use an immersion blender to puree the soup until it’s smooth, or leave it chunky if you prefer.
5. If desired, stir in the heavy cream or half-and-half to add richness and depth.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh thyme leaves.
Cooking Time: 45 minutes
Thai Coconut Lemongrass Soup
This creamy and aromatic soup is a staple of Thai cuisine, perfect for warm weather or any time you need a flavorful pick-me-up. The combination of coconut milk, lemongrass, and chilies creates a rich and refreshing flavor profile that’s sure to please.
Ingredients:
– 2 cups chicken or vegetable broth
– 1 can (14 oz) full-fat coconut milk
– 4 stalks fresh lemongrass, bruised
– 2 Thai bird’s eye chilies, seeded and chopped
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, combine broth, coconut milk, lemongrass, chilies, garlic, and ginger.
2. Bring mixture to a boil, then reduce heat and simmer for 15 minutes.
3. Strain soup through a fine-mesh sieve into a clean pot, discarding solids.
4. Season with salt to taste.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Sweet Potato and Kale Soup
Sweet Potato and Kale Soup Recipe
A hearty and comforting soup that combines the natural sweetness of sweet potatoes with the earthy flavor of kale, perfect for a chilly evening.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup water
– 1 bunch kale, stems removed and leaves chopped
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the diced sweet potatoes, vegetable broth, and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the sweet potatoes are tender.
5. Stir in the chopped kale and cook until wilted, about 3-5 minutes.
6. Season with salt and pepper to taste.
Cooking Time: 30-40 minutes
French Onion Soup with Gruyere Croutons
Elevate your soup game with this classic French recipe featuring caramelized onions, rich beef broth, and crispy Gruyère croutons.
Ingredients:
– 3 large onions, thinly sliced
– 2 tablespoons butter
– 1 cup beef broth
– 1/2 cup dry white wine (optional)
– 4 slices of baguette
– 1/2 cup grated Gruyère cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large saucepan, melt butter over medium heat. Add onions and cook until caramelized, stirring occasionally, about 20-25 minutes.
3. Add beef broth and white wine (if using) to the saucepan. Bring to a simmer.
4. Meanwhile, preheat broiler.
5. Slice baguette into 1-inch (2.5 cm) thick pieces. Top each slice with grated Gruyère cheese.
6. Place croutons on a baking sheet and broil until golden brown, about 2-3 minutes per side.
7. Ladle soup into oven-proof bowls and top with toasted croutons.
Cooking Time: Approximately 30-40 minutes.
Mexican Black Bean Soup
Warm up with this comforting and flavorful Mexican-inspired soup, packed with nutritious black beans and aromatic spices.
Ingredients:
– 1 can (15 ounces) black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 ounces) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, heat 2 tablespoons of olive oil over medium heat.
2. Add the onion, garlic, and red bell pepper; cook until tender, about 5 minutes.
3. Stir in cumin, smoked paprika (if using), salt, and pepper.
4. Add the black beans, diced tomatoes, and vegetable broth; bring to a simmer.
5. Reduce heat to low and let soup cook for 20-25 minutes or until flavors have melded together.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 30-35 minutes
Roasted Red Pepper and Tomato Soup
Roasted Red Pepper and Tomato Soup Recipe
Warm up with this comforting and flavorful soup that combines the sweetness of roasted red peppers with the tanginess of fresh tomatoes.
Ingredients:
– 2 large red bell peppers, seeded and chopped
– 3 cups of cherry tomatoes, halved
– 4 cups of vegetable broth
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the chopped red peppers with 1/2 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until the peppers are charred and blistered.
3. In a large pot, heat the remaining 1/2 tablespoon olive oil over medium heat. Add the halved cherry tomatoes and cook for 5-7 minutes, or until they start to release their juices.
4. Add the roasted red peppers, vegetable broth, salt, and pepper to the pot. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the soup has thickened slightly.
5. Use an immersion blender or transfer the soup to a blender to puree until smooth.
Cooking Time: 50-60 minutes
Moroccan Spiced Chickpea Soup
This hearty and aromatic soup is a staple of Moroccan cuisine, perfect for warming up on a chilly day. The combination of chickpeas, spices, and vegetables creates a rich and satisfying flavor profile.
Ingredients:
– 1 can chickpeas (14 oz)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cayenne pepper
– 1 can diced tomatoes (14 oz)
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, cumin, paprika, cinnamon, and cayenne pepper. Cook for 1 minute.
4. Stir in the chickpeas, diced tomatoes, and broth.
5. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
6. Season with salt and pepper to taste.
7. Garnish with parsley or cilantro, if desired.
Cooking Time: 20-25 minutes
Vegetarian Pho with Tofu
Pho, Vietnam’s iconic noodle soup, gets a vegetarian twist with the addition of crispy tofu and aromatic spices. This recipe is a flavorful and satisfying vegetarian take on the classic dish.
Ingredients:
– 1 tablespoon vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 2 cups mixed mushrooms (such as shiitake and cremini), sliced
– 1 cup firm tofu, cut into small cubes
– 4 cups vegetable broth
– 1 teaspoon grated ginger
– 1 tablespoon soy sauce
– 1 tablespoon fish-free pho seasoning (or to taste)
– 1/2 cup rice noodles
– Fresh basil leaves and bean sprouts for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 3 minutes.
2. Add mushrooms and tofu; cook until mushrooms release their liquid and start to brown, about 5 minutes.
3. Pour in broth, ginger, soy sauce, and pho seasoning. Bring to a simmer.
4. Cook rice noodles according to package instructions. Drain and set aside.
5. Assemble the pho by placing noodles into bowls and ladling the hot soup over them. Garnish with basil and bean sprouts.
Cooking Time: 20-25 minutes
Split Pea and Carrot Soup
This comforting soup is a perfect blend of flavors and textures, with the sweetness of carrots and peas balanced by the savory notes of aromatics. It’s a simple yet satisfying meal for any time of day.
Ingredients:
– 1 cup split green peas
– 2 medium carrots, chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the carrots, peas, broth, and thyme. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the vegetables are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 40-50 minutes
Cauliflower and White Bean Soup
Warm up with this creamy and comforting soup, packed with the sweetness of roasted cauliflower and the nuttiness of cannellini beans.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can (15 oz) cannellini beans, drained and rinsed
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
4. Add garlic and cook for an additional minute.
5. Stir in roasted cauliflower, cannellini beans, vegetable broth, and heavy cream or half-and-half. Bring to a simmer.
6. Reduce heat to low and let soup simmer for 10-15 minutes or until flavors have melded together.
7. Season with salt and pepper to taste. Garnish with chopped parsley if desired.
Cooking Time: 40-45 minutes
Indian-Spiced Lentil Soup
This comforting soup is a staple of Indian cuisine, made with red lentils and a blend of aromatic spices. Perfect for a chilly day or a quick weeknight dinner.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon cayenne pepper (optional)
– 4 cups vegetable broth
– 1 can diced tomatoes
– Salt and pepper to taste
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute.
4. Add lentils, broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped cilantro.
Cooking Time: 45-50 minutes
Zucchini and Basil Soup
This recipe combines the sweetness of zucchini with the brightness of fresh basil, making it a perfect soup for warm weather. With only a few ingredients and simple preparation, you’ll be enjoying this delicious and healthy soup in no time.
Ingredients:
– 2 medium zucchinis
– 1/4 cup olive oil
– 3 cloves garlic, minced
– 1/2 cup fresh basil leaves
– 4 cups vegetable broth
– 1/2 cup heavy cream (optional)
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the zucchinis and cook for 5 minutes, or until they start to soften.
4. Add the basil leaves, vegetable broth, and salt and pepper to taste.
5. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, or until the zucchinis are tender.
6. Use an immersion blender to puree the soup until smooth.
7. If desired, stir in heavy cream to add richness and creaminess.
Cooking Time: 30-40 minutes
Quinoa and Vegetable Soup
This hearty and nutritious soup is a perfect way to warm up on a chilly day. Made with quinoa, a protein-rich grain, and a variety of colorful vegetables, this recipe is also gluten-free.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 4 cups vegetable broth
– 1 onion, diced
– 2 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, bring the quinoa and vegetable broth to a boil. Reduce heat, cover, and simmer for 15-20 minutes or until the quinoa is tender.
2. Add the onion, garlic, carrots, celery, and bell pepper to the pot. Cook for an additional 10-12 minutes or until the vegetables are tender.
3. Stir in the diced tomatoes and thyme. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-35 minutes
Pumpkin and Sage Soup
Warm up with this comforting and aromatic soup, perfect for the fall season. The sweetness of pumpkin pairs beautifully with the earthy flavor of sage, creating a deliciously cozy treat.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups chicken broth
– 1 cup heavy cream or half-and-half
– 2 teaspoons dried sage
– Salt and pepper to taste
Instructions:
1. In a large pot, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, pumpkin, chicken broth, and sage. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the pumpkin is tender.
3. Use an immersion blender or transfer the soup to a blender and puree until smooth.
4. Stir in the heavy cream or half-and-half. Season with salt and pepper to taste.
5. Serve warm, garnished with chopped fresh sage leaves if desired.
Cooking Time: 25-30 minutes
Summary
Get cozy with these 20 delicious vegetarian soup recipes! From creamy broccoli cheddar to spicy lentil and tomato, there’s something for everyone. Classics like minestrone and French onion soup are given fresh twists, while international flavors from Thailand, Morocco, and India add excitement. Roasted butternut squash and sweet potato soups warm the heart, while zucchini and basil and quinoa and vegetable soups bring a light touch. Whether you’re looking for comfort food or a healthy meal option, these recipes are sure to satisfy your cravings.
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