When it comes to comfort food, nothing beats a warm bowl of soup, especially when it’s packed with fresh vegetables and hearty flavors. Whether you’re a dedicated vegetarian or simply looking to incorporate more plant-based meals into your diet, these 5 star vegetarian soup recipes will satisfy your cravings and nourish your body.
From creamy bisques to vibrant broths, these soups are crafted to impress with their balanced textures and bold tastes. Each recipe is designed to be approachable yet elegant enough to serve at a dinner party or enjoy as a cozy weeknight meal.
Not only are these soups bursting with nutrients and flavor, but they also highlight the versatility of vegetables in creating satisfying dishes without relying on meat. Get ready to discover your new favorite soups that are easy to prepare, full of wholesome ingredients, and guaranteed to warm you up inside and out.
Why You’ll Love This Recipe
These vegetarian soups are more than just simple starters; they are hearty, flavorful meals that can stand on their own. Each recipe uses fresh, seasonal vegetables combined with herbs and spices that elevate the natural flavors.
Whether you crave something creamy or chunky, spicy or mild, these soups offer something for every palate.
Designed to be wholesome and satisfying, these recipes are perfect for meal prepping, family dinners, or impressing guests. Plus, they’re all vegetarian, making them great for meatless Mondays or anyone looking to eat more plant-based meals without sacrificing taste.
Ingredients
Creamy Roasted Tomato Basil Soup
- 2 pounds ripe tomatoes, halved
- 1 medium</strong onion, chopped
- 4 cloves</strong garlic, minced
- 2 cups</strong vegetable broth
- 1 cup</strong fresh basil leaves
- 1/2 cup</strong heavy cream or coconut cream
- 2 tbsp olive oil
- Salt and pepper to taste
Hearty Lentil and Vegetable Soup
- 1 cup</strong green or brown lentils, rinsed
- 1 large</strong carrot, diced
- 2 stalks</strong celery, diced
- 1 medium</strong onion, diced
- 3 cloves</strong garlic, minced
- 6 cups</strong vegetable broth
- 1 can (14.5 oz)</strong diced tomatoes
- 1 tsp</strong ground cumin
- 1 tsp</strong smoked paprika
- 2 tbsp</strong olive oil
- Salt and freshly ground black pepper to taste
- 2 cups</strong chopped kale or spinach
Creamy Butternut Squash Soup
- 1 medium</strong butternut squash (about 3 pounds), peeled and cubed
- 1 medium</strong onion, chopped
- 3 cloves</strong garlic, minced
- 4 cups</strong vegetable broth
- 1/2 cup</strong coconut milk
- 1 tsp</strong ground cinnamon
- 1/2 tsp</strong ground nutmeg
- 2 tbsp</strong olive oil
- Salt and pepper to taste
Spicy Black Bean Soup
- 2 cans (15 oz each)</strong black beans, drained and rinsed
- 1 medium</strong onion, chopped
- 3 cloves</strong garlic, minced
- 1 jalapeño</strong, seeded and chopped
- 1 can (14.5 oz)</strong diced tomatoes
- 4 cups</strong vegetable broth
- 1 tsp</strong ground cumin
- 1 tsp</strong chili powder
- 2 tbsp</strong olive oil
- Salt and pepper to taste
- Juice of 1 lime
Classic Minestrone Soup
- 1 medium</strong onion, diced
- 2 cloves</strong garlic, minced
- 2 stalks</strong celery, diced
- 2 medium</strong carrots, diced
- 1 can (14.5 oz)</strong diced tomatoes
- 4 cups</strong vegetable broth
- 1 cup</strong cooked kidney beans or cannellini beans
- 1 cup</strong small pasta (like ditalini or elbow macaroni)
- 1 medium</strong zucchini, diced
- 1 cup</strong chopped green beans
- 2 tbsp</strong olive oil
- Salt, pepper, and Italian seasoning to taste
- 1/4 cup</strong grated Parmesan cheese (optional)
Equipment
- Large soup pot or Dutch oven
- Sharp chef’s knife
- Cutting board
- Wooden spoon or silicone spatula
- Blender or immersion blender (for creamy soups)
- Measuring cups and spoons
- Ladle for serving
- Colander (for rinsing lentils and beans)
Instructions
Creamy Roasted Tomato Basil Soup
- Preheat oven to 400°F (200°C).</strong Arrange halved tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast tomatoes for 25-30 minutes until soft and caramelized.
- In a large pot, heat 1 tablespoon olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
- Add roasted tomatoes, fresh basil, and vegetable broth. Simmer for 15 minutes.
- Use an immersion blender or transfer to a blender and blend until smooth.
- Stir in cream, adjust seasoning, and heat through before serving.
Hearty Lentil and Vegetable Soup
- Heat olive oil</strong in a large pot over medium heat. Add onion, garlic, carrot, and celery, sauté until softened.
- Add rinsed lentils, diced tomatoes, vegetable broth, cumin, and smoked paprika.
- Bring to a boil, then reduce to a simmer.</strong Cover and cook for 30-35 minutes until lentils are tender.
- Stir in chopped kale or spinach and cook for another 5 minutes.
- Season with salt and pepper to taste and serve hot.
Creamy Butternut Squash Soup
- Heat olive oil</strong in a large pot. Add onion and garlic, sauté until fragrant.
- Add cubed butternut squash and vegetable broth. Bring to a boil, then simmer for 20-25 minutes until squash is tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in coconut milk, cinnamon, and nutmeg. Season with salt and pepper.
- Heat through gently and serve warm.
Spicy Black Bean Soup
- Heat olive oil</strong in a pot over medium heat. Sauté onion, garlic, and jalapeño until soft.
- Add black beans, diced tomatoes, vegetable broth, cumin, and chili powder.
- Bring to a boil, then simmer for 20 minutes.
- Use an immersion blender to partially puree the soup, leaving some beans whole for texture.
- Stir in lime juice, season with salt and pepper, then serve.
Classic Minestrone Soup
- Heat olive oil</strong in a large pot. Sauté onion, garlic, celery, and carrots until softened.
- Add diced tomatoes, vegetable broth, and Italian seasoning. Bring to a boil.
- Add pasta and cook for 8 minutes.
- Add zucchini, green beans, and cooked beans. Simmer until vegetables and pasta are tender, about 5 more minutes.
- Season with salt and pepper. Serve with grated Parmesan cheese if desired.
Tips & Variations
Feel free to swap vegetables based on what’s in season or your personal preferences. Adding fresh herbs like thyme or rosemary can deepen the flavor.
For extra creaminess in soups, substitute heavy cream with coconut milk for a dairy-free option.
Lentils and beans can be pre-soaked to reduce cooking time, or use canned versions for convenience.
If you prefer a chunkier soup, pulse the blender a few times instead of fully pureeing.
Nutrition Facts
- 1 cup</strong green or brown lentils, rinsed
- 1 large</strong carrot, diced
- 2 stalks</strong celery, diced
- 1 medium</strong onion, diced
- 3 cloves</strong garlic, minced
- 6 cups</strong vegetable broth
- 1 can (14.5 oz)</strong diced tomatoes
- 1 tsp</strong ground cumin
- 1 tsp</strong smoked paprika
- 2 tbsp</strong olive oil
- Salt and freshly ground black pepper to taste
- 2 cups</strong chopped kale or spinach
Creamy Butternut Squash Soup
- 1 medium</strong butternut squash (about 3 pounds), peeled and cubed
- 1 medium</strong onion, chopped
- 3 cloves</strong garlic, minced
- 4 cups</strong vegetable broth
- 1/2 cup</strong coconut milk
- 1 tsp</strong ground cinnamon
- 1/2 tsp</strong ground nutmeg
- 2 tbsp</strong olive oil
- Salt and pepper to taste
Spicy Black Bean Soup
- 2 cans (15 oz each)</strong black beans, drained and rinsed
- 1 medium</strong onion, chopped
- 3 cloves</strong garlic, minced
- 1 jalapeño</strong, seeded and chopped
- 1 can (14.5 oz)</strong diced tomatoes
- 4 cups</strong vegetable broth
- 1 tsp</strong ground cumin
- 1 tsp</strong chili powder
- 2 tbsp</strong olive oil
- Salt and pepper to taste
- Juice of 1 lime
Classic Minestrone Soup
- 1 medium</strong onion, diced
- 2 cloves</strong garlic, minced
- 2 stalks</strong celery, diced
- 2 medium</strong carrots, diced
- 1 can (14.5 oz)</strong diced tomatoes
- 4 cups</strong vegetable broth
- 1 cup</strong cooked kidney beans or cannellini beans
- 1 cup</strong small pasta (like ditalini or elbow macaroni)
- 1 medium</strong zucchini, diced
- 1 cup</strong chopped green beans
- 2 tbsp</strong olive oil
- Salt, pepper, and Italian seasoning to taste
- 1/4 cup</strong grated Parmesan cheese (optional)
Equipment
- Large soup pot or Dutch oven
- Sharp chef’s knife
- Cutting board
- Wooden spoon or silicone spatula
- Blender or immersion blender (for creamy soups)
- Measuring cups and spoons
- Ladle for serving
- Colander (for rinsing lentils and beans)
Instructions
Creamy Roasted Tomato Basil Soup
- Preheat oven to 400°F (200°C).</strong Arrange halved tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast tomatoes for 25-30 minutes until soft and caramelized.
- In a large pot, heat 1 tablespoon olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
- Add roasted tomatoes, fresh basil, and vegetable broth. Simmer for 15 minutes.
- Use an immersion blender or transfer to a blender and blend until smooth.
- Stir in cream, adjust seasoning, and heat through before serving.
Hearty Lentil and Vegetable Soup
- Heat olive oil</strong in a large pot over medium heat. Add onion, garlic, carrot, and celery, sauté until softened.
- Add rinsed lentils, diced tomatoes, vegetable broth, cumin, and smoked paprika.
- Bring to a boil, then reduce to a simmer.</strong Cover and cook for 30-35 minutes until lentils are tender.
- Stir in chopped kale or spinach and cook for another 5 minutes.
- Season with salt and pepper to taste and serve hot.
Creamy Butternut Squash Soup
- Heat olive oil</strong in a large pot. Add onion and garlic, sauté until fragrant.
- Add cubed butternut squash and vegetable broth. Bring to a boil, then simmer for 20-25 minutes until squash is tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in coconut milk, cinnamon, and nutmeg. Season with salt and pepper.
- Heat through gently and serve warm.
Spicy Black Bean Soup
- Heat olive oil</strong in a pot over medium heat. Sauté onion, garlic, and jalapeño until soft.
- Add black beans, diced tomatoes, vegetable broth, cumin, and chili powder.
- Bring to a boil, then simmer for 20 minutes.
- Use an immersion blender to partially puree the soup, leaving some beans whole for texture.
- Stir in lime juice, season with salt and pepper, then serve.
Classic Minestrone Soup
- Heat olive oil</strong in a large pot. Sauté onion, garlic, celery, and carrots until softened.
- Add diced tomatoes, vegetable broth, and Italian seasoning. Bring to a boil.
- Add pasta and cook for 8 minutes.
- Add zucchini, green beans, and cooked beans. Simmer until vegetables and pasta are tender, about 5 more minutes.
- Season with salt and pepper. Serve with grated Parmesan cheese if desired.
Tips & Variations
Feel free to swap vegetables based on what’s in season or your personal preferences. Adding fresh herbs like thyme or rosemary can deepen the flavor.
For extra creaminess in soups, substitute heavy cream with coconut milk for a dairy-free option.
Lentils and beans can be pre-soaked to reduce cooking time, or use canned versions for convenience.
If you prefer a chunkier soup, pulse the blender a few times instead of fully pureeing.
Nutrition Facts
- 2 cans (15 oz each)</strong black beans, drained and rinsed
- 1 medium</strong onion, chopped
- 3 cloves</strong garlic, minced
- 1 jalapeño</strong, seeded and chopped
- 1 can (14.5 oz)</strong diced tomatoes
- 4 cups</strong vegetable broth
- 1 tsp</strong ground cumin
- 1 tsp</strong chili powder
- 2 tbsp</strong olive oil
- Salt and pepper to taste
- Juice of 1 lime
Classic Minestrone Soup
- 1 medium</strong onion, diced
- 2 cloves</strong garlic, minced
- 2 stalks</strong celery, diced
- 2 medium</strong carrots, diced
- 1 can (14.5 oz)</strong diced tomatoes
- 4 cups</strong vegetable broth
- 1 cup</strong cooked kidney beans or cannellini beans
- 1 cup</strong small pasta (like ditalini or elbow macaroni)
- 1 medium</strong zucchini, diced
- 1 cup</strong chopped green beans
- 2 tbsp</strong olive oil
- Salt, pepper, and Italian seasoning to taste
- 1/4 cup</strong grated Parmesan cheese (optional)
Equipment
- Large soup pot or Dutch oven
- Sharp chef’s knife
- Cutting board
- Wooden spoon or silicone spatula
- Blender or immersion blender (for creamy soups)
- Measuring cups and spoons
- Ladle for serving
- Colander (for rinsing lentils and beans)
Instructions
Creamy Roasted Tomato Basil Soup
- Preheat oven to 400°F (200°C).</strong Arrange halved tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast tomatoes for 25-30 minutes until soft and caramelized.
- In a large pot, heat 1 tablespoon olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
- Add roasted tomatoes, fresh basil, and vegetable broth. Simmer for 15 minutes.
- Use an immersion blender or transfer to a blender and blend until smooth.
- Stir in cream, adjust seasoning, and heat through before serving.
Hearty Lentil and Vegetable Soup
- Heat olive oil</strong in a large pot over medium heat. Add onion, garlic, carrot, and celery, sauté until softened.
- Add rinsed lentils, diced tomatoes, vegetable broth, cumin, and smoked paprika.
- Bring to a boil, then reduce to a simmer.</strong Cover and cook for 30-35 minutes until lentils are tender.
- Stir in chopped kale or spinach and cook for another 5 minutes.
- Season with salt and pepper to taste and serve hot.
Creamy Butternut Squash Soup
- Heat olive oil</strong in a large pot. Add onion and garlic, sauté until fragrant.
- Add cubed butternut squash and vegetable broth. Bring to a boil, then simmer for 20-25 minutes until squash is tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in coconut milk, cinnamon, and nutmeg. Season with salt and pepper.
- Heat through gently and serve warm.
Spicy Black Bean Soup
- Heat olive oil</strong in a pot over medium heat. Sauté onion, garlic, and jalapeño until soft.
- Add black beans, diced tomatoes, vegetable broth, cumin, and chili powder.
- Bring to a boil, then simmer for 20 minutes.
- Use an immersion blender to partially puree the soup, leaving some beans whole for texture.
- Stir in lime juice, season with salt and pepper, then serve.
Classic Minestrone Soup
- Heat olive oil</strong in a large pot. Sauté onion, garlic, celery, and carrots until softened.
- Add diced tomatoes, vegetable broth, and Italian seasoning. Bring to a boil.
- Add pasta and cook for 8 minutes.
- Add zucchini, green beans, and cooked beans. Simmer until vegetables and pasta are tender, about 5 more minutes.
- Season with salt and pepper. Serve with grated Parmesan cheese if desired.
Tips & Variations
Feel free to swap vegetables based on what’s in season or your personal preferences. Adding fresh herbs like thyme or rosemary can deepen the flavor.
For extra creaminess in soups, substitute heavy cream with coconut milk for a dairy-free option.
Lentils and beans can be pre-soaked to reduce cooking time, or use canned versions for convenience.
If you prefer a chunkier soup, pulse the blender a few times instead of fully pureeing.
Nutrition Facts
Feel free to swap vegetables based on what’s in season or your personal preferences. Adding fresh herbs like thyme or rosemary can deepen the flavor.
For extra creaminess in soups, substitute heavy cream with coconut milk for a dairy-free option.
Lentils and beans can be pre-soaked to reduce cooking time, or use canned versions for convenience.
If you prefer a chunkier soup, pulse the blender a few times instead of fully pureeing.
| Soup | Calories (per serving) | Protein | Fat | Carbohydrates | Fiber |
|---|---|---|---|---|---|
| Creamy Roasted Tomato Basil | 180 | 4g | 10g | 20g | 4g |
| Hearty Lentil and Vegetable | 250 | 15g | 7g | 35g | 10g |
| Creamy Butternut Squash | 210 | 3g | 9g | 28g | 5g |
| Spicy Black Bean | 230 | 12g | 6g | 32g | 11g |
| Classic Minestrone | 220 | 8g | 5g | 30g | 7g |
Serving Suggestions
These soups pair wonderfully with a variety of sides to make your meal complete. Try serving with crusty artisan bread, garlic toast, or a fresh green salad.
For an extra indulgent touch, add a dollop of sour cream or a sprinkle of fresh herbs like parsley or chives on top.
For a protein boost, consider a side of roasted chickpeas or a simple quinoa salad. If you love bold flavors, a drizzle of chili oil or a squeeze of fresh lemon juice can brighten up the soup just before serving.
Looking for more delicious meals? Check out our Breakfast Wellington Recipe for a perfect morning treat, or pair your soup with the Bread And Gravy Recipe for a comforting feast.
For something unique, explore our Bluebill Duck Recipes to impress your guests.
Conclusion
These 5 star vegetarian soup recipes are sure to become staples in your kitchen. They combine ease of preparation with rich, memorable flavors that everyone will love.
Whether you’re warming up on a chilly evening or looking for a nutritious lunch, these soups deliver on every level.
By using fresh, wholesome ingredients and a variety of textures and spices, these recipes show that vegetarian cooking can be both satisfying and exciting. Plus, they’re flexible enough to adapt to your pantry or preferences, making them perfect for any season.
So grab your pot, gather your veggies, and dive into these delicious soups that celebrate the best of plant-based cooking. Enjoy the comforting warmth and nourishment with every spoonful!
📖 Recipe Card: 5 Star Vegetarian Soup
Description: A rich and flavorful vegetarian soup packed with fresh vegetables and herbs. Perfect for a comforting meal any time of the year.
Prep Time: PT20M
Cook Time: PT40M
Total Time: PT1H
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 zucchini, diced
- 1 cup green beans, trimmed and chopped
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic; sauté until translucent.
- Stir in carrots and celery; cook for 5 minutes.
- Add zucchini, green beans, and diced tomatoes.
- Pour in vegetable broth and add herbs.
- Bring to a boil, then simmer for 30 minutes.
- Season with salt and pepper.
- Serve hot with crusty bread.
Nutrition: Calories: 180 kcal | Protein: 6 g | Fat: 7 g | Carbs: 24 g
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