There’s something undeniably comforting about a warm bowl of soup, especially when it’s brimming with vibrant vegetables and bursting with flavor. Whether you’re looking to boost your veggie intake, searching for a satisfying meatless meal, or simply need a cozy dish to warm you up, vegetarian soups are a fantastic choice.
The beauty of vegetarian soups lies in their versatility—they can be creamy or brothy, chunky or smooth, bold or mellow, and they’re usually easy to whip up with pantry staples. From hearty classics to globally-inspired bowls, this list of 12 vegetarian soup recipes covers all the bases.
Perfect for weeknight dinners, meal prep, or gatherings, these soups prove how delicious and nourishing plant-based eating can be. Let’s dive into these irresistible vegetarian soup recipes that you’ll want to make again and again!
Why You’ll Love This Recipe
- Flavorful Variety: This collection offers everything from creamy purees to chunky stews, ensuring there’s something for every craving.
- Nutrient-Packed: Loaded with vegetables, legumes, and whole grains, these soups are as wholesome as they are tasty.
- Easy to Make: Most recipes require simple steps and everyday equipment—perfect for busy cooks!
- Meal Prep Friendly: These soups store well and often taste even better the next day.
- Customizable: Swap ingredients, spice levels, and garnishes to suit your taste or dietary needs.
- Kid-Friendly: Many of these soups are loved by the whole family and can be pureed for picky eaters.
Ingredients
Below is a table featuring the main ingredients for each of the 12 vegetarian soup recipes. For complete ingredient lists, see each soup’s instructions.
| Soup Name | Main Ingredients |
|---|---|
| Classic Minestrone | Onion, carrot, celery, zucchini, tomatoes, cannellini beans, pasta, spinach |
| Roasted Tomato Basil | Roma tomatoes, garlic, onion, basil, vegetable broth |
| Curried Lentil Soup | Red lentils, onion, carrot, curry powder, coconut milk |
| Creamy Broccoli Cheddar | Broccoli, onion, carrots, cheddar cheese, milk |
| Mexican Black Bean Soup | Black beans, onion, bell pepper, cumin, chipotle, tomatoes |
| Thai Coconut Sweet Potato | Sweet potato, coconut milk, Thai red curry paste, ginger, lime |
| French Onion Soup | Yellow onions, thyme, vegetable broth, baguette, Gruyere cheese |
| Vegetable Barley Soup | Barley, carrot, celery, onion, green beans, tomatoes |
| Spicy Carrot Ginger | Carrots, ginger, onion, garlic, vegetable broth |
| Mushroom Wild Rice | Crested mushrooms, wild rice, onion, carrot, thyme |
| Italian Wedding Soup (Vegetarian) | Vegetarian “meatballs,” escarole, carrots, orzo, vegetable broth |
| Chickpea Spinach Soup | Chickpeas, spinach, onion, tomatoes, cumin, lemon |
Equipment
- Large soup pot or Dutch oven
- Cutting board and sharp knife
- Wooden spoon or spatula
- Blender or immersion blender (for pureed soups)
- Ladle
- Measuring cups and spoons
- Baking sheet (for roasted soups)
- Colander (for rinsing beans and veggies)
- Cheese grater (for soups with cheese)
- Soup bowls and spoons
Instructions
Below, you’ll find step-by-step instructions for each of these 12 vegetarian soup recipes. Feel free to mix and match seasonings and add your favorite veggies!
Classic Minestrone
- Sauté aromatics: In a large pot, heat 2 tbsp olive oil over medium. Add 1 diced onion, 2 carrots, and 2 celery stalks. Cook 5 minutes.
- Add vegetables: Stir in 1 diced zucchini, 2 minced garlic cloves, and cook 3 min. Add 1 can diced tomatoes (14 oz) and cook for 2 more minutes.
- Simmer: Pour in 6 cups vegetable broth, 1 can cannellini beans (drained), 1 cup small pasta, salt, pepper, and 1 tsp Italian herbs. Bring to boil, simmer 10-12 min.
- Finish: Add 2 cups fresh spinach and cook until wilted. Serve hot.
Roasted Tomato Basil Soup
- Roast tomatoes: Preheat oven to 400°F (200°C). Halve 2 lbs Roma tomatoes, toss with olive oil, salt, and pepper. Place on a baking sheet with 1/2 onion and 6 garlic cloves. Roast 30 min.
- Simmer: Transfer roasted veggies to a pot. Add 4 cups vegetable broth and 1/2 cup fresh basil. Simmer 10 min.
- Blend: Puree with an immersion blender until smooth. Adjust seasoning and serve.
Curried Lentil Soup
- Sauté veggies: Heat 1 tbsp oil in a pot. Add 1 chopped onion, 2 carrots, 2 garlic cloves, and 1 tbsp grated ginger. Sauté 5 min.
- Add spices & lentils: Stir in 2 tsp curry powder, 1/2 tsp cumin, 1 cup red lentils, 1 can diced tomatoes, and 4 cups vegetable broth.
- Simmer: Bring to a boil, reduce heat, simmer 20 min. Stir in 1 cup coconut milk and cook 5 min more. Serve with cilantro.
Creamy Broccoli Cheddar Soup
- Cook veggies: In a pot, melt 2 tbsp butter. Add 1 chopped onion, 2 carrots, and cook until soft. Add 4 cups chopped broccoli and 4 cups vegetable broth.
- Simmer: Cook 15 min until broccoli is tender. Blend half the soup for a creamy texture.
- Add cheese: Stir in 2 cups shredded cheddar and 1 cup milk. Season with salt and pepper. Heat until cheese melts. Serve warm.
Mexican Black Bean Soup
- Sauté aromatics: Heat 1 tbsp oil. Cook 1 chopped onion and 1 bell pepper 5 min. Add 3 minced garlic cloves and 1 tsp cumin, 1/2 tsp chipotle powder.
- Add beans: Add 2 cans black beans (rinsed), 1 can tomatoes, 4 cups vegetable broth. Simmer 20 min.
- Blend (optional): Puree half the soup for a creamy texture. Stir and serve with lime and cilantro.
Thai Coconut Sweet Potato Soup
- Sauté aromatics: In a pot, heat 1 tbsp oil. Add 1 chopped onion, 2 garlic cloves, and 1 tbsp grated ginger. Cook 3 min.
- Add sweet potato: Add 2 lbs peeled, cubed sweet potatoes, 1 tbsp Thai red curry paste, and 4 cups vegetable broth.
- Simmer: Bring to boil, cook 20 min. Blend until smooth. Stir in 1 can coconut milk, juice of 1 lime, and serve with cilantro.
French Onion Soup
- Caramelize onions: In a large pot, melt 2 tbsp butter. Add 5 sliced yellow onions and 1/2 tsp salt. Cook 30-40 min, stirring often, until deep golden.
- Add broth: Stir in 1 tbsp flour, cook 1 min. Pour in 6 cups vegetable broth, 1 tsp thyme. Simmer 20 min.
- Assemble: Ladle soup into oven-safe bowls, top with baguette slice and 1/4 cup grated Gruyere. Broil 2-3 min until melted and bubbly.
Vegetable Barley Soup
- Sauté veggies: Heat 1 tbsp oil in a soup pot. Add 1 chopped onion, 2 carrots, 2 celery stalks. Cook 5 min.
- Add barley and broth: Stir in 3/4 cup pearl barley, 6 cups vegetable broth, 1 can diced tomatoes, 1 cup chopped green beans, salt, and pepper.
- Simmer: Bring to boil, reduce and simmer 40 min until barley is tender. Garnish with parsley.
Spicy Carrot Ginger Soup
- Sauté aromatics: In a pot, heat 1 tbsp oil. Add 1 chopped onion, 3 cups chopped carrots, 2 garlic cloves, and 1 tbsp grated ginger. Cook 5 min.
- Simmer: Add 4 cups vegetable broth, 1/4 tsp cayenne, salt, and pepper. Simmer 20 min.
- Blend: Puree until smooth. Adjust seasoning and serve with a swirl of coconut milk.
Mushroom Wild Rice Soup
- Sauté mushrooms: In a pot, melt 2 tbsp butter. Add 16 oz sliced mushrooms, 1 chopped onion, 2 carrots. Cook 8 min.
- Add rice and broth: Stir in 1 cup wild rice blend, 6 cups vegetable broth, 1 tsp thyme, salt, and pepper.
- Simmer: Bring to boil, reduce and simmer 45 min until rice is tender. Stir in 1/2 cup cream (optional) before serving.
Italian Wedding Soup (Vegetarian)
- Prepare vegetarian meatballs: Mix 1 cup cooked lentils, 1/2 cup breadcrumbs, 1 egg, 1/4 cup grated parmesan, parsley, salt, and pepper. Form into small balls, bake at 375°F for 15 min.
- Make soup: In a pot, sauté 1 onion and 2 carrots. Add 6 cups vegetable broth, simmer 5 min. Add 1 cup orzo and meatballs, cook 10 min.
- Finish: Stir in 4 cups chopped escarole or spinach. Cook until wilted. Serve hot.
Chickpea Spinach Soup
- Sauté aromatics: Heat 1 tbsp oil, add 1 chopped onion, 2 garlic cloves. Cook 3 min.
- Add main ingredients: Stir in 2 cans chickpeas (drained), 1 can diced tomatoes, 4 cups vegetable broth, 1 tsp cumin, salt, and pepper. Simmer 20 min.
- Finish: Stir in 4 cups spinach and juice of 1 lemon. Serve with fresh herbs.
Tips & Variations
- Make it vegan: Most of these soups can be made vegan by using plant-based cheese or cream alternatives.
- Boost protein: Add cooked lentils, chickpeas, or tofu to any soup for an extra protein punch.
- Spice it up: Adjust spices and add chili flakes for more heat, or stir in smoked paprika for depth.
- Use what you have: Swap in seasonal veggies or beans based on what’s in your pantry.
- Bulk up with grains: Stir in cooked pasta, rice, quinoa, or barley to make soups heartier.
- Meal prep tip: Most soups freeze well—store in airtight containers for up to 3 months.
-
“Soup is a canvas—don’t hesitate to make it your own with your favorite flavors and add-ins!”
Nutrition Facts
- Roast tomatoes: Preheat oven to 400°F (200°C). Halve 2 lbs Roma tomatoes, toss with olive oil, salt, and pepper. Place on a baking sheet with 1/2 onion and 6 garlic cloves. Roast 30 min.
- Simmer: Transfer roasted veggies to a pot. Add 4 cups vegetable broth and 1/2 cup fresh basil. Simmer 10 min.
- Blend: Puree with an immersion blender until smooth. Adjust seasoning and serve.
Curried Lentil Soup
- Sauté veggies: Heat 1 tbsp oil in a pot. Add 1 chopped onion, 2 carrots, 2 garlic cloves, and 1 tbsp grated ginger. Sauté 5 min.
- Add spices & lentils: Stir in 2 tsp curry powder, 1/2 tsp cumin, 1 cup red lentils, 1 can diced tomatoes, and 4 cups vegetable broth.
- Simmer: Bring to a boil, reduce heat, simmer 20 min. Stir in 1 cup coconut milk and cook 5 min more. Serve with cilantro.
Creamy Broccoli Cheddar Soup
- Cook veggies: In a pot, melt 2 tbsp butter. Add 1 chopped onion, 2 carrots, and cook until soft. Add 4 cups chopped broccoli and 4 cups vegetable broth.
- Simmer: Cook 15 min until broccoli is tender. Blend half the soup for a creamy texture.
- Add cheese: Stir in 2 cups shredded cheddar and 1 cup milk. Season with salt and pepper. Heat until cheese melts. Serve warm.
Mexican Black Bean Soup
- Sauté aromatics: Heat 1 tbsp oil. Cook 1 chopped onion and 1 bell pepper 5 min. Add 3 minced garlic cloves and 1 tsp cumin, 1/2 tsp chipotle powder.
- Add beans: Add 2 cans black beans (rinsed), 1 can tomatoes, 4 cups vegetable broth. Simmer 20 min.
- Blend (optional): Puree half the soup for a creamy texture. Stir and serve with lime and cilantro.
Thai Coconut Sweet Potato Soup
- Sauté aromatics: In a pot, heat 1 tbsp oil. Add 1 chopped onion, 2 garlic cloves, and 1 tbsp grated ginger. Cook 3 min.
- Add sweet potato: Add 2 lbs peeled, cubed sweet potatoes, 1 tbsp Thai red curry paste, and 4 cups vegetable broth.
- Simmer: Bring to boil, cook 20 min. Blend until smooth. Stir in 1 can coconut milk, juice of 1 lime, and serve with cilantro.
French Onion Soup
- Caramelize onions: In a large pot, melt 2 tbsp butter. Add 5 sliced yellow onions and 1/2 tsp salt. Cook 30-40 min, stirring often, until deep golden.
- Add broth: Stir in 1 tbsp flour, cook 1 min. Pour in 6 cups vegetable broth, 1 tsp thyme. Simmer 20 min.
- Assemble: Ladle soup into oven-safe bowls, top with baguette slice and 1/4 cup grated Gruyere. Broil 2-3 min until melted and bubbly.
Vegetable Barley Soup
- Sauté veggies: Heat 1 tbsp oil in a soup pot. Add 1 chopped onion, 2 carrots, 2 celery stalks. Cook 5 min.
- Add barley and broth: Stir in 3/4 cup pearl barley, 6 cups vegetable broth, 1 can diced tomatoes, 1 cup chopped green beans, salt, and pepper.
- Simmer: Bring to boil, reduce and simmer 40 min until barley is tender. Garnish with parsley.
Spicy Carrot Ginger Soup
- Sauté aromatics: In a pot, heat 1 tbsp oil. Add 1 chopped onion, 3 cups chopped carrots, 2 garlic cloves, and 1 tbsp grated ginger. Cook 5 min.
- Simmer: Add 4 cups vegetable broth, 1/4 tsp cayenne, salt, and pepper. Simmer 20 min.
- Blend: Puree until smooth. Adjust seasoning and serve with a swirl of coconut milk.
Mushroom Wild Rice Soup
- Sauté mushrooms: In a pot, melt 2 tbsp butter. Add 16 oz sliced mushrooms, 1 chopped onion, 2 carrots. Cook 8 min.
- Add rice and broth: Stir in 1 cup wild rice blend, 6 cups vegetable broth, 1 tsp thyme, salt, and pepper.
- Simmer: Bring to boil, reduce and simmer 45 min until rice is tender. Stir in 1/2 cup cream (optional) before serving.
Italian Wedding Soup (Vegetarian)
- Prepare vegetarian meatballs: Mix 1 cup cooked lentils, 1/2 cup breadcrumbs, 1 egg, 1/4 cup grated parmesan, parsley, salt, and pepper. Form into small balls, bake at 375°F for 15 min.
- Make soup: In a pot, sauté 1 onion and 2 carrots. Add 6 cups vegetable broth, simmer 5 min. Add 1 cup orzo and meatballs, cook 10 min.
- Finish: Stir in 4 cups chopped escarole or spinach. Cook until wilted. Serve hot.
Chickpea Spinach Soup
- Sauté aromatics: Heat 1 tbsp oil, add 1 chopped onion, 2 garlic cloves. Cook 3 min.
- Add main ingredients: Stir in 2 cans chickpeas (drained), 1 can diced tomatoes, 4 cups vegetable broth, 1 tsp cumin, salt, and pepper. Simmer 20 min.
- Finish: Stir in 4 cups spinach and juice of 1 lemon. Serve with fresh herbs.
Tips & Variations
- Make it vegan: Most of these soups can be made vegan by using plant-based cheese or cream alternatives.
- Boost protein: Add cooked lentils, chickpeas, or tofu to any soup for an extra protein punch.
- Spice it up: Adjust spices and add chili flakes for more heat, or stir in smoked paprika for depth.
- Use what you have: Swap in seasonal veggies or beans based on what’s in your pantry.
- Bulk up with grains: Stir in cooked pasta, rice, quinoa, or barley to make soups heartier.
- Meal prep tip: Most soups freeze well—store in airtight containers for up to 3 months.
-
“Soup is a canvas—don’t hesitate to make it your own with your favorite flavors and add-ins!”
Nutrition Facts
- Cook veggies: In a pot, melt 2 tbsp butter. Add 1 chopped onion, 2 carrots, and cook until soft. Add 4 cups chopped broccoli and 4 cups vegetable broth.
- Simmer: Cook 15 min until broccoli is tender. Blend half the soup for a creamy texture.
- Add cheese: Stir in 2 cups shredded cheddar and 1 cup milk. Season with salt and pepper. Heat until cheese melts. Serve warm.
Mexican Black Bean Soup
- Sauté aromatics: Heat 1 tbsp oil. Cook 1 chopped onion and 1 bell pepper 5 min. Add 3 minced garlic cloves and 1 tsp cumin, 1/2 tsp chipotle powder.
- Add beans: Add 2 cans black beans (rinsed), 1 can tomatoes, 4 cups vegetable broth. Simmer 20 min.
- Blend (optional): Puree half the soup for a creamy texture. Stir and serve with lime and cilantro.
Thai Coconut Sweet Potato Soup
- Sauté aromatics: In a pot, heat 1 tbsp oil. Add 1 chopped onion, 2 garlic cloves, and 1 tbsp grated ginger. Cook 3 min.
- Add sweet potato: Add 2 lbs peeled, cubed sweet potatoes, 1 tbsp Thai red curry paste, and 4 cups vegetable broth.
- Simmer: Bring to boil, cook 20 min. Blend until smooth. Stir in 1 can coconut milk, juice of 1 lime, and serve with cilantro.
French Onion Soup
- Caramelize onions: In a large pot, melt 2 tbsp butter. Add 5 sliced yellow onions and 1/2 tsp salt. Cook 30-40 min, stirring often, until deep golden.
- Add broth: Stir in 1 tbsp flour, cook 1 min. Pour in 6 cups vegetable broth, 1 tsp thyme. Simmer 20 min.
- Assemble: Ladle soup into oven-safe bowls, top with baguette slice and 1/4 cup grated Gruyere. Broil 2-3 min until melted and bubbly.
Vegetable Barley Soup
- Sauté veggies: Heat 1 tbsp oil in a soup pot. Add 1 chopped onion, 2 carrots, 2 celery stalks. Cook 5 min.
- Add barley and broth: Stir in 3/4 cup pearl barley, 6 cups vegetable broth, 1 can diced tomatoes, 1 cup chopped green beans, salt, and pepper.
- Simmer: Bring to boil, reduce and simmer 40 min until barley is tender. Garnish with parsley.
Spicy Carrot Ginger Soup
- Sauté aromatics: In a pot, heat 1 tbsp oil. Add 1 chopped onion, 3 cups chopped carrots, 2 garlic cloves, and 1 tbsp grated ginger. Cook 5 min.
- Simmer: Add 4 cups vegetable broth, 1/4 tsp cayenne, salt, and pepper. Simmer 20 min.
- Blend: Puree until smooth. Adjust seasoning and serve with a swirl of coconut milk.
Mushroom Wild Rice Soup
- Sauté mushrooms: In a pot, melt 2 tbsp butter. Add 16 oz sliced mushrooms, 1 chopped onion, 2 carrots. Cook 8 min.
- Add rice and broth: Stir in 1 cup wild rice blend, 6 cups vegetable broth, 1 tsp thyme, salt, and pepper.
- Simmer: Bring to boil, reduce and simmer 45 min until rice is tender. Stir in 1/2 cup cream (optional) before serving.
Italian Wedding Soup (Vegetarian)
- Prepare vegetarian meatballs: Mix 1 cup cooked lentils, 1/2 cup breadcrumbs, 1 egg, 1/4 cup grated parmesan, parsley, salt, and pepper. Form into small balls, bake at 375°F for 15 min.
- Make soup: In a pot, sauté 1 onion and 2 carrots. Add 6 cups vegetable broth, simmer 5 min. Add 1 cup orzo and meatballs, cook 10 min.
- Finish: Stir in 4 cups chopped escarole or spinach. Cook until wilted. Serve hot.
Chickpea Spinach Soup
- Sauté aromatics: Heat 1 tbsp oil, add 1 chopped onion, 2 garlic cloves. Cook 3 min.
- Add main ingredients: Stir in 2 cans chickpeas (drained), 1 can diced tomatoes, 4 cups vegetable broth, 1 tsp cumin, salt, and pepper. Simmer 20 min.
- Finish: Stir in 4 cups spinach and juice of 1 lemon. Serve with fresh herbs.
Tips & Variations
- Make it vegan: Most of these soups can be made vegan by using plant-based cheese or cream alternatives.
- Boost protein: Add cooked lentils, chickpeas, or tofu to any soup for an extra protein punch.
- Spice it up: Adjust spices and add chili flakes for more heat, or stir in smoked paprika for depth.
- Use what you have: Swap in seasonal veggies or beans based on what’s in your pantry.
- Bulk up with grains: Stir in cooked pasta, rice, quinoa, or barley to make soups heartier.
- Meal prep tip: Most soups freeze well—store in airtight containers for up to 3 months.
-
“Soup is a canvas—don’t hesitate to make it your own with your favorite flavors and add-ins!”
Nutrition Facts
- Sauté aromatics: In a pot, heat 1 tbsp oil. Add 1 chopped onion, 2 garlic cloves, and 1 tbsp grated ginger. Cook 3 min.
- Add sweet potato: Add 2 lbs peeled, cubed sweet potatoes, 1 tbsp Thai red curry paste, and 4 cups vegetable broth.
- Simmer: Bring to boil, cook 20 min. Blend until smooth. Stir in 1 can coconut milk, juice of 1 lime, and serve with cilantro.
French Onion Soup
- Caramelize onions: In a large pot, melt 2 tbsp butter. Add 5 sliced yellow onions and 1/2 tsp salt. Cook 30-40 min, stirring often, until deep golden.
- Add broth: Stir in 1 tbsp flour, cook 1 min. Pour in 6 cups vegetable broth, 1 tsp thyme. Simmer 20 min.
- Assemble: Ladle soup into oven-safe bowls, top with baguette slice and 1/4 cup grated Gruyere. Broil 2-3 min until melted and bubbly.
Vegetable Barley Soup
- Sauté veggies: Heat 1 tbsp oil in a soup pot. Add 1 chopped onion, 2 carrots, 2 celery stalks. Cook 5 min.
- Add barley and broth: Stir in 3/4 cup pearl barley, 6 cups vegetable broth, 1 can diced tomatoes, 1 cup chopped green beans, salt, and pepper.
- Simmer: Bring to boil, reduce and simmer 40 min until barley is tender. Garnish with parsley.
Spicy Carrot Ginger Soup
- Sauté aromatics: In a pot, heat 1 tbsp oil. Add 1 chopped onion, 3 cups chopped carrots, 2 garlic cloves, and 1 tbsp grated ginger. Cook 5 min.
- Simmer: Add 4 cups vegetable broth, 1/4 tsp cayenne, salt, and pepper. Simmer 20 min.
- Blend: Puree until smooth. Adjust seasoning and serve with a swirl of coconut milk.
Mushroom Wild Rice Soup
- Sauté mushrooms: In a pot, melt 2 tbsp butter. Add 16 oz sliced mushrooms, 1 chopped onion, 2 carrots. Cook 8 min.
- Add rice and broth: Stir in 1 cup wild rice blend, 6 cups vegetable broth, 1 tsp thyme, salt, and pepper.
- Simmer: Bring to boil, reduce and simmer 45 min until rice is tender. Stir in 1/2 cup cream (optional) before serving.
Italian Wedding Soup (Vegetarian)
- Prepare vegetarian meatballs: Mix 1 cup cooked lentils, 1/2 cup breadcrumbs, 1 egg, 1/4 cup grated parmesan, parsley, salt, and pepper. Form into small balls, bake at 375°F for 15 min.
- Make soup: In a pot, sauté 1 onion and 2 carrots. Add 6 cups vegetable broth, simmer 5 min. Add 1 cup orzo and meatballs, cook 10 min.
- Finish: Stir in 4 cups chopped escarole or spinach. Cook until wilted. Serve hot.
Chickpea Spinach Soup
- Sauté aromatics: Heat 1 tbsp oil, add 1 chopped onion, 2 garlic cloves. Cook 3 min.
- Add main ingredients: Stir in 2 cans chickpeas (drained), 1 can diced tomatoes, 4 cups vegetable broth, 1 tsp cumin, salt, and pepper. Simmer 20 min.
- Finish: Stir in 4 cups spinach and juice of 1 lemon. Serve with fresh herbs.
Tips & Variations
- Make it vegan: Most of these soups can be made vegan by using plant-based cheese or cream alternatives.
- Boost protein: Add cooked lentils, chickpeas, or tofu to any soup for an extra protein punch.
- Spice it up: Adjust spices and add chili flakes for more heat, or stir in smoked paprika for depth.
- Use what you have: Swap in seasonal veggies or beans based on what’s in your pantry.
- Bulk up with grains: Stir in cooked pasta, rice, quinoa, or barley to make soups heartier.
- Meal prep tip: Most soups freeze well—store in airtight containers for up to 3 months.
-
“Soup is a canvas—don’t hesitate to make it your own with your favorite flavors and add-ins!”
Nutrition Facts
- Sauté veggies: Heat 1 tbsp oil in a soup pot. Add 1 chopped onion, 2 carrots, 2 celery stalks. Cook 5 min.
- Add barley and broth: Stir in 3/4 cup pearl barley, 6 cups vegetable broth, 1 can diced tomatoes, 1 cup chopped green beans, salt, and pepper.
- Simmer: Bring to boil, reduce and simmer 40 min until barley is tender. Garnish with parsley.
Spicy Carrot Ginger Soup
- Sauté aromatics: In a pot, heat 1 tbsp oil. Add 1 chopped onion, 3 cups chopped carrots, 2 garlic cloves, and 1 tbsp grated ginger. Cook 5 min.
- Simmer: Add 4 cups vegetable broth, 1/4 tsp cayenne, salt, and pepper. Simmer 20 min.
- Blend: Puree until smooth. Adjust seasoning and serve with a swirl of coconut milk.
Mushroom Wild Rice Soup
- Sauté mushrooms: In a pot, melt 2 tbsp butter. Add 16 oz sliced mushrooms, 1 chopped onion, 2 carrots. Cook 8 min.
- Add rice and broth: Stir in 1 cup wild rice blend, 6 cups vegetable broth, 1 tsp thyme, salt, and pepper.
- Simmer: Bring to boil, reduce and simmer 45 min until rice is tender. Stir in 1/2 cup cream (optional) before serving.
Italian Wedding Soup (Vegetarian)
- Prepare vegetarian meatballs: Mix 1 cup cooked lentils, 1/2 cup breadcrumbs, 1 egg, 1/4 cup grated parmesan, parsley, salt, and pepper. Form into small balls, bake at 375°F for 15 min.
- Make soup: In a pot, sauté 1 onion and 2 carrots. Add 6 cups vegetable broth, simmer 5 min. Add 1 cup orzo and meatballs, cook 10 min.
- Finish: Stir in 4 cups chopped escarole or spinach. Cook until wilted. Serve hot.
Chickpea Spinach Soup
- Sauté aromatics: Heat 1 tbsp oil, add 1 chopped onion, 2 garlic cloves. Cook 3 min.
- Add main ingredients: Stir in 2 cans chickpeas (drained), 1 can diced tomatoes, 4 cups vegetable broth, 1 tsp cumin, salt, and pepper. Simmer 20 min.
- Finish: Stir in 4 cups spinach and juice of 1 lemon. Serve with fresh herbs.
Tips & Variations
- Make it vegan: Most of these soups can be made vegan by using plant-based cheese or cream alternatives.
- Boost protein: Add cooked lentils, chickpeas, or tofu to any soup for an extra protein punch.
- Spice it up: Adjust spices and add chili flakes for more heat, or stir in smoked paprika for depth.
- Use what you have: Swap in seasonal veggies or beans based on what’s in your pantry.
- Bulk up with grains: Stir in cooked pasta, rice, quinoa, or barley to make soups heartier.
- Meal prep tip: Most soups freeze well—store in airtight containers for up to 3 months.
-
“Soup is a canvas—don’t hesitate to make it your own with your favorite flavors and add-ins!”
Nutrition Facts
- Sauté mushrooms: In a pot, melt 2 tbsp butter. Add 16 oz sliced mushrooms, 1 chopped onion, 2 carrots. Cook 8 min.
- Add rice and broth: Stir in 1 cup wild rice blend, 6 cups vegetable broth, 1 tsp thyme, salt, and pepper.
- Simmer: Bring to boil, reduce and simmer 45 min until rice is tender. Stir in 1/2 cup cream (optional) before serving.
Italian Wedding Soup (Vegetarian)
- Prepare vegetarian meatballs: Mix 1 cup cooked lentils, 1/2 cup breadcrumbs, 1 egg, 1/4 cup grated parmesan, parsley, salt, and pepper. Form into small balls, bake at 375°F for 15 min.
- Make soup: In a pot, sauté 1 onion and 2 carrots. Add 6 cups vegetable broth, simmer 5 min. Add 1 cup orzo and meatballs, cook 10 min.
- Finish: Stir in 4 cups chopped escarole or spinach. Cook until wilted. Serve hot.
Chickpea Spinach Soup
- Sauté aromatics: Heat 1 tbsp oil, add 1 chopped onion, 2 garlic cloves. Cook 3 min.
- Add main ingredients: Stir in 2 cans chickpeas (drained), 1 can diced tomatoes, 4 cups vegetable broth, 1 tsp cumin, salt, and pepper. Simmer 20 min.
- Finish: Stir in 4 cups spinach and juice of 1 lemon. Serve with fresh herbs.
Tips & Variations
- Make it vegan: Most of these soups can be made vegan by using plant-based cheese or cream alternatives.
- Boost protein: Add cooked lentils, chickpeas, or tofu to any soup for an extra protein punch.
- Spice it up: Adjust spices and add chili flakes for more heat, or stir in smoked paprika for depth.
- Use what you have: Swap in seasonal veggies or beans based on what’s in your pantry.
- Bulk up with grains: Stir in cooked pasta, rice, quinoa, or barley to make soups heartier.
- Meal prep tip: Most soups freeze well—store in airtight containers for up to 3 months.
-
“Soup is a canvas—don’t hesitate to make it your own with your favorite flavors and add-ins!”
Nutrition Facts
- Sauté aromatics: Heat 1 tbsp oil, add 1 chopped onion, 2 garlic cloves. Cook 3 min.
- Add main ingredients: Stir in 2 cans chickpeas (drained), 1 can diced tomatoes, 4 cups vegetable broth, 1 tsp cumin, salt, and pepper. Simmer 20 min.
- Finish: Stir in 4 cups spinach and juice of 1 lemon. Serve with fresh herbs.
Tips & Variations
- Make it vegan: Most of these soups can be made vegan by using plant-based cheese or cream alternatives.
- Boost protein: Add cooked lentils, chickpeas, or tofu to any soup for an extra protein punch.
- Spice it up: Adjust spices and add chili flakes for more heat, or stir in smoked paprika for depth.
- Use what you have: Swap in seasonal veggies or beans based on what’s in your pantry.
- Bulk up with grains: Stir in cooked pasta, rice, quinoa, or barley to make soups heartier.
- Meal prep tip: Most soups freeze well—store in airtight containers for up to 3 months.
-
“Soup is a canvas—don’t hesitate to make it your own with your favorite flavors and add-ins!”
Nutrition Facts
Nutritional values vary by recipe, but here’s an overview for one standard serving (about 1.5 cups) of most of these vegetarian soups:
| Nutrient | Approx. Amount per Serving |
|---|---|
| Calories | 180-320 kcal |
| Protein | 7-14g |
| Carbohydrates | 30-50g |
| Fiber | 6-12g |
| Sugars | 6-14g |
| Fat | 4-14g |
| Sodium | 400-900mg |
Tip: For lower sodium, use low-sodium broth and rinse canned beans well.
Serving Suggestions
- Crusty Bread: Serve with a slice of sourdough, baguette, or even homemade cornbread for dipping.
- Salad: Pair with a fresh green salad for a light yet satisfying meal.
- Grains: Add a scoop of brown rice, quinoa, or barley to make it even heartier.
- Garnishes: Top with fresh herbs, a swirl of yogurt or cream, toasted seeds, or a sprinkle of cheese.
- Meal Prep: Pack in jars for easy grab-and-go lunches!
If you love creative plant-based meals, check out our Recipes Dehydrated Vegetables: Easy Meals and Snacks or discover smoky depth with Smoked Vegetarian Recipes for Flavorful Meatless Meals. For more global inspiration, don’t miss Turkish Veg Recipes: Easy & Flavorful Dishes to Try.
Conclusion
Vegetarian soups are more than just a starter—they can be a meal in their own right, offering comfort, nutrition, and endless variety. With these 12 delicious recipes, you’re set for cozy nights, quick lunches, and impressive dinner parties.
Each bowl showcases how simple ingredients can transform into something extraordinary with just a few steps. Whether you stick to the classics or experiment with bold flavors, these soups will keep you nourished all year long.
Don’t be afraid to make them your own by swapping in favorite veggies, grains, or spices. Happy cooking, and may your kitchen always be filled with the inviting aroma of homemade soup!
