10 Best Vegetarian Soup Recipes Ever

Get ready to slurp up some incredible flavors with these 10 best vegetarian soup recipes ever! You've got creamy tomato basil soup, which is like a warm hug on a chilly day. Don't miss the spicy lentil stew that packs a punch of protein, or the classic vegetable minestrone, loaded with tasty surprises. Roasted butternut squash soup is a sweet delight, while hearty black bean soup will fill you up. Mushroom barley, sweet potato and chickpea, spinach and white bean, and zucchini and corn chowder all offer unique spins! Stick around, 'cause there's even more deliciousness to discover!

Table of Contents

Main Points

Creamy Tomato Basil Soup combines vibrant tomatoes and fresh basil for a flavorful and easy-to-make option perfect for beginners.
Hearty Black Bean Soup is rich in protein and fiber, making it a filling vegetarian dish that's simple to prepare.
Spicy Lentil Stew features a rich blend of spices and is ideal for meal prep, easily made in large batches.
Roasted Butternut Squash Soup offers natural sweetness and nutrients, providing a wholesome and delicious vegetarian choice.
Classic Vegetable Minestrone is customizable and uses seasonal vegetables, reducing food waste while delivering comfort and nutrition.

Creamy Tomato Basil Soup

Creamy Tomato Basil Soup is a delightful and comforting dish that highlights the vibrant flavors of ripe tomatoes and the aromatic essence of fresh basil. Perfect for cool evenings or as a light lunch, this soup offers a rich, velvety texture that can be paired with crusty bread or a grilled cheese sandwich for an unbeatable combination. The simplicity of the ingredients allows the natural sweetness of the tomatoes to shine through, while the cream adds a luscious element that enhances the complete experience.

Preparing this soup is a breeze, making it an ideal recipe for both novice cooks and seasoned chefs. It's also an excellent way to utilize garden-fresh tomatoes during peak season. With just a handful of ingredients, you'll be able to whip up a batch of warm, satisfying soup in no time, perfect for enjoying alone or sharing with family and friends.

Ingredients:

2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
2 cups vegetable broth
1 teaspoon sugar (optional)
Salt and pepper, to taste
1 cup heavy cream
1 cup fresh basil leaves, chopped
Grated Parmesan cheese (for serving, optional)

To prepare the soup, start by heating the olive oil in a large pot over medium heat. Add the diced onion and sauté until it becomes translucent, approximately 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Next, add the crushed tomatoes along with the vegetable broth and sugar, if using, and bring the mixture to a simmer. Let it cook for around 15 minutes to develop the flavors. Once done, use an immersion blender to puree the soup until smooth (or transfer to a blender in batches), then stir in the heavy cream and fresh basil, and season with salt and pepper to taste.

When making Creamy Tomato Basil Soup, consider using fresh, ripe tomatoes for a brighter flavor profile, especially if they're in season. If you find the soup too thick, a splash more broth or water can help adjust the consistency.

For added depth, feel free to sprinkle in some red pepper flakes for a subtle heat or experiment with herbs like oregano and thyme. Finally, don't forget to top your soup with freshly grated Parmesan cheese for a savory finishing touch!

Spicy Lentil Stew

Spicy Lentil Stew is a hearty and warming dish that's perfect for a chilly evening or when you're simply craving something comforting. Packed with protein and fiber from the lentils, this stew not only satisfies your hunger but also nourishes your body.

The combination of spices adds a wonderful depth of flavor, making it a delightful meal for vegetarians and meat-lovers alike. Plus, it's easy to prepare and can be made in large batches, making it a fantastic option for meal prep.

This stew is incredibly versatile; you can adjust the spice level to suit your taste, or add in seasonal vegetables for an extra boost of nutrients. Whether you enjoy it on its own or paired with some crusty bread, this Spicy Lentil Stew will become a favorite in your home.

Let's gather the ingredients and get cooking!

Ingredients:

1 cup dried lentils (green or brown)
1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
1 carrot, diced
1 bell pepper, diced
2 celery stalks, diced
1 can (14 oz) diced tomatoes
4 cups vegetable broth
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon turmeric
½ teaspoon cayenne pepper (adjust to taste)
Salt and pepper, to taste
Fresh cilantro or parsley, for garnish

Cooking Instructions:

In a large pot, heat the olive oil over medium heat, then add the diced onion, garlic, carrot, bell pepper, and celery. Sauté for about 5-7 minutes until the vegetables are softened.

Stir in the cumin, smoked paprika, turmeric, and cayenne pepper, allowing the spices to toast for a minute. Add the lentils, diced tomatoes, and vegetable broth to the pot, bring the mixture to a boil, then reduce the heat and let it simmer covered for about 30-35 minutes until the lentils are tender.

Taste and season with salt and pepper as desired.

Extra Tips:

To amplify the flavors even more, try letting the stew sit for a while after cooking; like many soups and stews, it tastes even better the next day!

Additionally, consider adding a splash of lemon juice or vinegar at the end of cooking to brighten the flavors. If you want a creamier consistency, you can blend a portion of the stew and stir it back in.

Don't hesitate to include your favorite vegetables or even some chopped spinach for additional nutrition!

Classic Vegetable Minestrone

Minestrone soup is a traditional Italian dish that's hearty, nutritious, and perfect for showcasing a medley of seasonal vegetables. With its rich tomato base and an array of colorful ingredients, this classic vegetable minestrone isn't only comforting but also bursting with flavor.

It's a versatile recipe that allows you to use any vegetables you have on hand, making it a great way to reduce food waste while creating a wholesome meal for you and your family.

This minestrone is easy to prepare and can be customized to suit your taste preferences. Whether you choose to add pasta, beans, or even a dash of spice, the options are endless. Served warm with a sprinkle of Parmesan cheese or a drizzle of olive oil, this soup is sure to be a satisfying dish that will warm you up on chilly nights.

Ingredients:

2 tablespoons olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 zucchini, diced
1 cup green beans, chopped
1 can (14 oz) diced tomatoes
4 cups vegetable broth
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper, to taste
1 cup cooked pasta (optional)
1 can (15 oz) cannellini beans, drained and rinsed
Fresh parsley or basil, for garnish

In a large pot, heat the olive oil over medium heat and sauté the onion, carrots, and celery for about 5 minutes until they soften.

Add the garlic and cook for another minute until fragrant. Next, stir in the zucchini and green beans, cooking for an additional 3-4 minutes.

Pour in the diced tomatoes and vegetable broth, and add the oregano, basil, salt, and pepper. Bring the mixture to a boil, and then reduce the heat to a simmer.

Allow the soup to cook for about 20-25 minutes, or until the vegetables are tender. If you're using cooked pasta and cannellini beans, gently stir them in during the last 5 minutes of cooking and heat through.

One important tip when making minestrone is to use seasonal vegetables for the best flavors and nutrition.

Feel free to experiment with different types of greens, such as spinach or kale, and adjust the herbs to match your preferences.

Additionally, simmering the soup longer will improve the flavors, so if time permits, let it cook a little longer for an even richer taste.

Always taste before serving and adjust the seasoning according to your liking!

Roasted Butternut Squash Soup

Roasted butternut squash soup is a delightful and comforting dish perfect for chilly days. The natural sweetness of the butternut squash is improved by roasting it until tender and caramelized, lending a depth of flavor that's hard to resist. This warm and inviting soup isn't only delicious but also offers a plethora of nutrients, making it an excellent choice for a wholesome meal. Pair it with crusty bread or a fresh salad for a complete dining experience.

The beauty of this soup lies in its simplicity and versatility. You can easily adjust the spices and flavors to your taste, adding in ingredients like ginger, coconut milk, or a splash of apple cider for a unique twist. Whether you're serving it for a family gathering, a cozy night in, or a healthy lunch, this roasted butternut squash soup is sure to impress.

Ingredients:

1 large butternut squash, peeled and cubed
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
4 cups vegetable broth
1 teaspoon ground cinnamon
1 teaspoon nutmeg
Salt and pepper to taste
Optional: a splash of cream or coconut milk for garnish

To prepare the roasted butternut squash soup, preheat your oven to 400°F (200°C). In a large bowl, toss the cubed butternut squash, chopped onion, and minced garlic with olive oil, salt, pepper, and the spices. Spread the mixture evenly on a baking sheet and roast for about 25-30 minutes until the squash is tender and slightly caramelized.

Once roasted, transfer the vegetables to a pot, add the vegetable broth, and bring to a simmer. Use an immersion blender to puree the mixture until smooth (or blend in batches in a countertop blender). Adjust seasoning if needed and serve hot, drizzled with a bit of cream or coconut milk if desired.

For an extra touch, consider garnishing your soup with toasted pumpkin seeds or a sprinkle of fresh herbs like cilantro or parsley. You can also improve the texture by adding cooked lentils or chickpeas for some protein. If you prefer a slightly sweeter flavor, a dash of maple syrup or honey can uplift the taste palette.

Don't forget that this soup can be stored in the refrigerator for up to a week, making it perfect for meal prep or a quick weeknight dinner!

Hearty Black Bean Soup

Hearty Black Bean Soup is the perfect dish for those chilly days when you need something warm and filling. Packed with protein and fiber from the black beans, this soup isn't only nutritious but also incredibly flavorful. The combination of spices and fresh ingredients raises the dish, making it a favorite for vegetarians and meat-lovers alike.

Whether served as a main course or as a starter, this hearty soup is sure to please everyone at the table. Making black bean soup is also a breeze, as it requires minimal preparation and cooking time. The recipe can easily be modified to suit your taste by adjusting the spices or adding your favorite vegetables.

It's a versatile dish that can be enjoyed on its own or paired with rice, crusty bread, or garnished with fresh cilantro and diced avocado for a bit of extra flair.

Ingredients:

2 cans (15 oz) black beans, drained and rinsed
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 medium carrot, diced
1 bell pepper, chopped
1 teaspoon ground cumin
1 teaspoon smoked paprika
4 cups vegetable broth
1 can (14.5 oz) diced tomatoes, undrained
Salt and pepper to taste
Fresh cilantro, for garnish (optional)
Lime wedges, for serving (optional)

In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrot, and chopped bell pepper; sauté for about 5 minutes until the vegetables start to soften.

Add the minced garlic, cumin, and smoked paprika, stirring until fragrant. Next, stir in the black beans and diced tomatoes, then pour in the vegetable broth. Bring to a simmer and allow the soup to cook for approximately 20-25 minutes, stirring occasionally.

Use a potato masher or immersion blender to blend the soup to your desired consistency, either leaving it chunky or making it smooth. Adjust the seasoning with salt and pepper as needed, and serve hot garnished with fresh cilantro and lime wedges.

For extra depth of flavor, consider adding a bay leaf while simmering the soup or incorporating additional vegetables like corn or zucchini. If you prefer a spicier kick, diced jalapeños or a splash of hot sauce can be stirred in.

This soup also freezes well, making it an excellent option for batch cooking. To improve the presentation, drizzle some sour cream or yogurt on top before serving.

Thai Coconut Curry Soup

Thai Coconut Curry Soup is a vibrant and fragrant dish that warms the soul and excites the palate. Combining the creaminess of coconut milk with a variety of fresh vegetables and aromatic Thai spices, this soup isn't only satisfying but also incredibly easy to prepare.

Whether you're looking for a comforting meal on a chilly day or a delightful dish for entertaining friends, this soup delivers on all fronts.

What sets this soup apart is its unique blend of flavors, including the subtle heat from curry paste, the sweetness of coconut, and the freshness of herbs like cilantro and lime. It's customizable, allowing you to add your favorite vegetables or protein, making it a versatile option for both vegetarians and those looking to incorporate more plant-based meals in their diets.

Serve it hot, garnished with fresh herbs, and enjoy a bowl full of flavorful goodness.

Ingredients:

1 tablespoon coconut oil
1 small onion, diced
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons red curry paste
1 can (13.5 oz) coconut milk
4 cups vegetable broth
2 cups broccoli florets
1 red bell pepper, sliced
1 cup snap peas
1 cup diced tofu (optional)
2 tablespoons soy sauce
1 tablespoon lime juice
Fresh cilantro, for garnishing
Lime wedges, for serving

To cook the Thai Coconut Curry Soup, start by heating the coconut oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Incorporate the minced garlic and ginger, stirring for another minute until fragrant. Next, add the red curry paste and cook for an additional 2 minutes to release its flavors.

Pour in the coconut milk and vegetable broth, then bring the mixture to a simmer. Once simmering, add the broccoli, red bell pepper, snap peas, and tofu if you're using it.

Allow the soup to cook for about 10-15 minutes, or until the vegetables are tender. Stir in the soy sauce and lime juice just before serving.

For the best results, consider using fresh ingredients whenever possible, as they improve the total flavor of the soup. If you like more heat, feel free to add red pepper flakes or fresh chilies according to your spice tolerance.

This soup can be made ahead of time and stored in the refrigerator; it actually tastes even better the next day as the flavors meld together. Additionally, serving the soup with a side of jasmine rice can make for a hearty meal. Enjoy your cooking!

Mushroom Barley Soup

Mushroom barley soup is a wholesome and hearty dish that makes the perfect meal for any time of the year. The combination of earthy mushrooms, chewy barley, and aromatic vegetables creates a savory and satisfying broth that warms the soul. This vegetarian soup isn't only delicious but also packed with nutrients, making it a great choice for those looking for a healthy option.

To prepare this delightful Mushroom Barley Soup, you'll want to focus on using fresh ingredients to improve the flavors. The gentle browning of the mushrooms intensifies their umami quality, while the barley adds a wonderful texture and nutty flavor. This basic recipe allows you to customize the soup according to your taste—consider adding seasonal vegetables or adjusting the herbs for a unique twist.

Ingredients:

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 cup carrots, diced
1 cup celery, diced
8 ounces mushrooms, sliced (cremini or button mushrooms work well)
1 cup pearl barley, rinsed
6 cups vegetable broth
2 teaspoons dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, sautéing for about 5 minutes until the vegetables have softened. Stir in the minced garlic and sliced mushrooms, cooking for an additional 5-7 minutes until the mushrooms have released their moisture and become golden brown.

Add the rinsed pearl barley, vegetable broth, dried thyme, rosemary, salt, and pepper. Bring the soup to a simmer, then cover and cook for about 45 minutes until the barley is tender, stirring occasionally.

When making Mushroom Barley Soup, it's vital to adjust the seasoning at the end of cooking to guarantee a well-balanced flavor. If you'd like a thicker soup, allow it to simmer uncovered for a bit longer, as this will help reduce the liquid.

Feel free to experiment with different vegetables or spices—adding a splash of soy sauce or a dash of hot sauce can also boost the general taste. Enjoy your hearty bowl filled with comfort and nourishment!

Sweet Potato and Chickpea Soup

Sweet Potato and Chickpea Soup is a hearty and flavorful dish that brings warmth and nourishment to any meal. Packed with nutritious ingredients, this soup features the natural sweetness of sweet potatoes balanced by the earthy taste of chickpeas. It's a comforting option that's perfect for chilly days, and it can easily be made in large batches for meal prepping or feeding a crowd.

This soup not only pleases the palate but also offers a range of health benefits. Sweet potatoes are rich in vitamins A and C, while chickpeas provide protein and fiber, making this dish an excellent choice for vegetarians and anyone looking to increase their vegetable intake. The addition of spices and herbs raises the flavors, ensuring each spoonful is an enjoyable experience.

Ingredients:

2 medium sweet potatoes, peeled and diced
1 can (15 oz) chickpeas, drained and rinsed
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 can (14 oz) diced tomatoes
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley or cilantro for garnish (optional)

To prepare the Sweet Potato and Chickpea Soup, heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing them until the onion becomes translucent. Stir in the diced sweet potatoes, cumin, and smoked paprika, cooking for another 5 minutes.

Next, add the chickpeas, diced tomatoes, and vegetable broth, bringing everything to a boil. Reduce the heat and let it simmer uncovered for about 25-30 minutes, or until the sweet potatoes are tender. Use an immersion blender to puree the soup until it reaches your desired consistency, or leave it slightly chunky. Season with salt and pepper, and serve hot, garnished with fresh parsley or cilantro if desired.

For best flavor, consider roasting the sweet potatoes before adding them to the soup. This improves their natural sweetness and adds a deeper flavor profile to the dish. Additionally, you can customize the spices according to your taste preferences; for a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce.

Leftovers store well in the fridge for up to a week, and the flavors continue to develop, making it even tastier the next day!

Spinach and White Bean Soup

Spinach and White Bean Soup is a nourishing and flavorful dish that brings together the earthy flavors of fresh spinach and the creamy texture of white beans. This soup isn't only hearty and satisfying but also packed with nutrients, making it a perfect choice for a light lunch or a comforting dinner.

The combination of aromatic vegetables, savory herbs, and tender beans makes for a delightful meal that can be easily prepared in under an hour. This soup is versatile and can easily be customized to your taste. You can add other vegetables, such as carrots or zucchini, or improve the flavor with spices like red pepper flakes for a bit of heat.

Serve it with crusty bread for a complete meal that will leave you feeling warm and nourished. Plus, it's a great option for meal prep since it stores well in the refrigerator and can be frozen for later use.