20 Delicious Vegetarian and Vegan Soup Recipes

Meat-eaters frequently forget how good the right combination of vegetables can taste. These soup recipes will delight vegetarians, vegans, and even meat lovers!

1. Lentil Soup

Lentil Soup
© fudio, AdobeStock

Lentils are so healthy, and they are perfect in a soup.

Cooking Time: 50 minutes.
Yield: 4 servings.

Ingredients:

  • 1 tbsp. olive oil
  • 1 chopped onion
  • 1-inch grated ginger nob
  • 2 minced garlic cloves
  • 1 cup dry red lentils
  • 1 cup peeled and cubed sweet potatoes
  • 2 peeled and chopped carrots
  • 3 chopped celery stalks
  • ¼ cup chopped cilantro
  • 3 cups vegetable broth
  • 1 ½ cup coconut milk
  • 3 tbsp. tomato paste
  • 1 cup sliced mushrooms
  • 1 tsp. fish sauce
  • ½ tsp. cumin
  • 1 tsp. curry powder
  • Salt and pepper to taste

Directions:

  1. Heat the olive oil in a pot and sauté the onion, ginger, and garlic for 5 minutes.
  2. Stir in the remaining ingredients and combine well.
  3. Bring the liquid to a boil, then simmer for 45 minutes, until the sweet potatoes and lentils are done.

2. Black Bean Soup

Black Bean Soup
© StockphotoVideo, AdobeStock

Beans are the perfect vegan protein.

Cooking Time: 1 hour.
Yield: 6 servings.

Ingredients:

  • 1 tbsp. olive oil
  • 1 chopped onion
  • 2 minced garlic cloves
  • 2 peeled and chopped carrots
  • 1 chopped green bell pepper
  • 1 ½ tbsp. paprika
  • 2 tsp. cumin
  • ¼ tsp. cayenne pepper
  • Pepper to taste (taste-test before adding salt)
  • 4 cups vegetable broth
  • 1 ½ cup canned diced tomatoes
  • 1 chopped jalapeno (optional heat)
  • 4 cans of black beans

Directions:

  1. Heat the olive oil in a soup pot.
  2. Sauté the onion, garlic, carrots, and bell pepper for 5 minutes.
  3. Season the vegetables with paprika, cumin, cayenne pepper, and pepper.
  4. Add the broth, diced tomatoes, and jalapeno, if using.
  5. Stir well and bring the liquid to a boil.
  6. Lower the heat to a simmer and cook for 40 minutes.
  7. Transfer the beans into the pot and continue to simmer for 15 minutes.

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3. Carrot Soup

Carrot Soup
© olepeshkina, AdobeStock

The chili paste gives the soup a kick.

Cooking Time: 55 minutes.
Yield: 4 servings.

Ingredients:

  • 1 tbsp. olive oil
  • 1 chopped onion
  • 4 minced garlic cloves
  • 3 tbsp. chopped cilantro
  • 1 tsp. Sriracha sauce or more to taste
  • 1 tsp. lime juice
  • 5 peeled and sliced carrots
  • 1 peeled and cubed potato
  • 5 cups vegetable broth
  • Salt and pepper to taste

Directions:

  1. Heat the olive oil in a soup pot.
  2. Sauté the onion, garlic, cilantro, and sriracha sauce for 5 minutes.
  3. Add the lime juice, carrots, potatoes, and broth.
  4. Season with salt and pepper.
  5. Simmer the soup for 50 minutes.
  6. Use a hand blender to puree the soup to a smooth consistency.

4. Spinach and Chickpea Soup

Spinach and Chickpea Soup
© asife, AdobeStock

Beans and vegetables make a very satisfying soup that is elevated by a touch of curry.

Cooking Time: 35 minutes.
Yield: 4 servings.

Ingredients:

  • 1 tbsp. olive oil
  • 1 chopped small onion
  • 2 minced garlic
  • 2 peeled and sliced carrots
  • 4 cups chopped spinach
  • 4 cups vegetable broth, divided
  • 2 cups drained canned white kidney beans
  • ½ tsp. curry powder
  • 1 tsp. vegan soy sauce
  • 1 cup almond milk

Directions:

  1. Heat the olive oil in a large pot.
  2. Sauté the onion, garlic, and carrots for 5 minutes.
  3. Stir in the spinach and continue stirring for 3 minutes, until it is wilted.
  4. Pour in the broth, beans, curry powder, and vegan soy sauce.
  5. Bring the liquid to a boil, then reduce the heat.
  6. Simmer for 20 minutes.
  7. Add the almond milk and simmer for 5 minutes.

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5. Creamy Corn Chowder

Creamy Corn Chowder
© Nelea Reazanteva, AdobeStock

A creamy vegan comfort dish.

Cooking Time: 40 minutes.
Yield: 6 servings.

Ingredients:

  • 2 tbsp. olive oil
  • 1 small, chopped onion
  • 1 chopped green bell pepper
  • 1 peeled and sliced carrot
  • 2 minced garlic cloves
  • 3 cups vegetable broth
  • 2 cups creamed corn
  • 3 medium peeled and cubed potatoes
  • 3 tbsp. potato flakes
  • 2 cups soy milk
  • 2 tsp. chopped parsley
  • Salt and pepper to taste

Directions:

  1. Heat the olive oil in a large skillet.
  2. Sauté the onion, bell pepper, carrot, and garlic for 5 minutes.
  3. Bring the broth to a boil in a pot and stir in the corn, potatoes, potato flakes, and sauteed veggies in the skillet.
  4. Cook on medium heat for 15 minutes, until the potatoes are done.
  5. Reduce the heat to a simmer and add the soy milk, parsley, and season to taste.
  6. Stir steadily for 20 minutes and let the chowder thicken.

6. Sweet Potato Minestrone

Sweet Potato Minestrone
© Harald Walker, AdobeStock

This soup is brimming with taste and health. It’s always better the next day. TIP: sweet potatoes can be difficult to peel. Stick them in the microwave for a minute or two to soften them up, and it will be much easier.

Cooking Time: 55 minutes.
Yield: 6 servings.

Ingredients:

  • 1 tbsp. olive oil
  • 1 chopped onion
  • 3 chopped celery stalks
  • 2 tsp. Italian seasoning
  • ½ tsp. cumin
  • Salt and pepper to taste
  • 2 ½ cups canned diced tomatoes with juices
  • 5 cups vegetable broth
  • ½ cup of apple cider – or more to taste
  • 2 peeled and cubed sweet potatoes
  • 1 cup frozen peas
  • 1 cup cannellini beans
  • 8 oz. small pasta shells
  • 4 minced garlic cloves

Directions:

  1. Heat the olive oil in a pot.
  2. Sauté the onion and celery for 5 minutes and season with Italian seasoning, cumin, salt, and pepper.
  3. Stir in tomatoes with the juice, broth, apple cider, sweet potatoes, peas, cannellini beans, pasta shells, and garlic.
  4. Bring the liquid to a boil, then reduce the heat to a simmer.
  5. Simmer for 50 minutes, until the sweet potatoes are soft, and the pasta is done.

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7. Potato Leek Soup

Potato Leek Soup
© fabiomax, AdobeStock

This is so tasty, no one will miss the usual cream

Cooking Time: 35 minutes.
Yield: 6 servings.

Ingredients:

  • 2 tbsp. olive oil
  • 3 chopped leeks
  • 3 cups vegetable broth
  • 1 cup water
  • 2 lb. peeled and cubed potatoes
  • 1/8 tsp. cayenne pepper
  • ½ tsp. garlic powder
  • ½ tsp. thyme
  • Salt and pepper to taste
  • 1 cup vegan croutons

Directions:

  1. Heat 2 tbsp. olive oil in a pot.
  2. Sauté the leeks for 10 minutes.
  3. Add the broth, water, and potatoes to the pot.
  4. Bring the liquid to a boil.
  5. Reduce the heat and simmer for 20 minutes – the potatoes should be done.
  6. Transfer half of the potato mixture into a blender and puree.
  7. Return the blended mixture to the pot and season with cayenne pepper, garlic powder, thyme, salt, and pepper.
  8. Simmer for 5 more minutes.
  9. Serve with vegan croutons.

8. Vegan Chili

Vegan Chili
© marysckin, AdobeStock

This is perfect for a chilly evening. Serve with bread or crackers.

Cooking Time: 1 hour.
Yield: 6 servings.

Ingredients:

  • 1 ½ cups crumbled vegetarian burger
  • 2 cups tomato sauce
  • 1 cup canned diced tomato
  • 1 ½ cup vegetable broth
  • 1 chopped onion
  • 4 minced garlic cloves
  • 1 chopped jalapeno pepper
  • 2 tsp. vegan Worcestershire sauce
  • 1 tsp. liquid smoke
  • 1 tsp. chili powder
  • Salt and pepper to taste
  • ½ tsp. cumin
  • ½ tsp. oregano
  • ¼ tsp. red pepper flakes or to taste
  • 2 cups canned red kidney beans

Directions:

  1. Add all ingredients except the kidney beans to a soup pot and stir well.
  2. Simmer for 45 minutes while keeping an eye on the liquid.
  3. Stir in the red kidney beans and simmer for another 15 minutes.

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9. Roasted Cauliflower Soup

Roasted Cauliflower Soup
© mateuszsiuta, AdobeStock

Roasting brings out all the flavor in the vegetables.

Cooking Time: 1 hour and 10 minutes.
Yield: 6 servings.

Ingredients:

  • 2 cauliflowers chopped into florets
  • 1 peeled and chopped parsnip
  • Salt and pepper to taste
  • ½ tsp. curry powder
  • ¼ cup olive oil - divided
  • 1 chopped onion
  • 1 chopped green bell pepper
  • 3 minced garlic gloves
  • 6 cups vegetable broth
  • Salt and pepper to taste

Directions:

  1. Place the florets and chopped parsnip on a baking sheet lined with aluminum foil.
  2. Season with salt, pepper, and curry powder.
  3. Drizzle with 1 tbsp. olive oil.
  4. Place the baking sheet in the broiler and broil for 10 minutes.
  5. Heat the remaining 3 tbsp. olive oil in a large pot and sauté the onion, bell pepper, and garlic for 5 minutes.
  6. Pour in the vegetable broth and add the roasted cauliflower and parsnip.
  7. Simmer for 45 minutes.
  8. Use an immersion blender to puree the soup to a smooth consistency.

10. Tomato Soup

Tomato Soup
© karandaev, AdobeStock

A deliciously simple soup. Serve with some vegan croutons or vegan bread.

Cooking Time: 35 minutes.
Yield: 6 servings.

Ingredients:

  • 2 tbsp. olive oil
  • 1 chopped onion
  • 4 minced garlic cloves
  • 2 1-lb. 12 oz. canned whole, peeled tomatoes
  • 2 chopped Roma tomatoes
  • 1 tsp. sherry vinegar
  • 1 cup vegetable broth
  • ½ tsp. vegetarian Worcestershire sauce
  • 2 tsp. sugar
  • Salt and pepper to taste
  • 1/8 tsp. red pepper flakes
  • ½ tsp. oregano
  • ½ tsp. basil

Directions:

  1. Heat the olive oil in a pan and sauté the onion and garlic for 5 minutes.
  2. Stir in the remaining ingredients and bring the liquid to a boil.
  3. Reduce the heat to a simmer and 30 minutes.
  4. Use an immersion blender to puree the soup to a smooth consistency.

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11. Potato Cheese Soup

Potato Cheese Soup
© O.B., AdobeStock

This soup is rich and will warm you on a cold day.

Cooking Time: 25 minutes.
Yield: 4 servings.

Ingredients:

  • 5 small peeled and quartered potatoes
  • 1 diced onion
  • 2 cups vegetable broth
  • ½ tsp. salt
  • 1 ¾ cups milk
  • ¼ cup melted butter
  • ¼ cup flour
  • 2 tsp. chopped parsley
  • ½ tsp. pepper
  • 1 cup shredded sharp cheddar

Directions:

  1. Add the potatoes, onion, broth, and salt to a pan and bring the liquid to a boil.
  2. Reduce the heat to medium and cook until the potatoes are done, 15 minutes.
  3. Mash the potatoes.
  4. Pour the milk into the pan.
  5. Combine the butter, flour, parsley, and pepper in a bowl.
  6. Stir the butter mixture into the potatoes.
  7. Simmer until the broth thickens, 10 minutes.
  8. Let the soup stand and stir in the cheese. It will melt on its own from the heat.

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12. Tortilla Soup

Tortilla Soup
© uckyo, AdobeStock

The spices here are perfect, just be aware that the chili peppers are hot. Omit the cheese, and the soup is vegan.

Cooking Time: 45 minutes.
Yield: 10 servings.

Ingredients:

  • 2 tbsp. olive oil
  • 1 diced green bell pepper
  • 1 diced red bell pepper
  • 2 diced onions
  • 3 minced garlic cloves
  • 2 tbsp. cumin
  • 28-oz. can of diced tomatoes
  • 4 oz. can of chopped green chili
  • 6 8-oz. cans of vegetable broth
  • Salt and pepper to taste
  • 2 cups canned black beans
  • 1 tsp. lime juice
  • 10 oz. tortilla chips
  • 1 cup shredded Cheddar cheese
  • 1 cup chopped cilantro
  • 1 diced avocado

Directions:

  1. Heat the oil in a soup pot and sauté the peppers and onions for 5 minutes.
  2. Add the garlic and cumin and sauté for 5 more minutes.
  3. Stir in the diced tomatoes, chili peppers, and broth and season with salt and pepper.
  4. Simmer for 30 minutes.
  5. Add the black beans and lime juice and simmer for 5 minutes.
  6. Divide the tortilla chips between 10 bowls and ladle the soup into each bowl.
  7. Top with shredded cheese and avocado.

13. Tomato Basil Soup

Tomato Basil Soup
© Andrew Scrivani, AdobeStock

Don’t try to compromise on this soup and use real butter and real cream. And use the freshest tomatoes you can find.

Cooking Time: 45 minutes.
Yield: 4 servings.

Ingredients:

  • 1 tsp. olive oil
  • 3 minced garlic cloves
  • 2 tbsp. chopped shallots
  • 5 diced tomatoes
  • 4 cups tomato juice
  • ¼ cup chopped basil
  • ¾ cup heavy whipping cream
  • ½ cup butter
  • 1 tsp. white sugar
  • Salt and pepper to taste

Directions:

  1. Heat the olive oil in a soup pot.
  2. Sauté the garlic and shallots for 3 minutes.
  3. Add the tomatoes and tomato juice and simmer for 35 minutes.
  4. Stir in the basil and use an immersion blender to puree the mixture.
  5. Add the cream, butter, and sugar, and season with salt and pepper.
  6. Simmer for 5 minutes making sure the liquid does not boil.

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14. Spring Asparagus Soup

Spring Asparagus Soup
© Daniel Vincek, AdobeStock

This soup is always delicious, but it’s best during the Spring, when it is asparagus season.

Cooking Time: 45 minutes.
Yield: 10 servings.

Ingredients:

  • ¼ cup butter
  • 1 ½ cup chopped leeks
  • 1 chopped onion
  • 3 minced garlic cloves
  • 8 cups of vegetable broth
  • 3 peeled and diced potatoes
  • 1 cup sliced mushrooms
  • 1 lb. asparagus cut into bite-sized pieces
  • ¼ cup rice
  • Salt to taste
  • ¼ tsp. thyme
  • ¼ tsp. tarragon
  • 1 cup chopped spinach
  • 1 cup half and half

Directions:

  1. Melt the butter in a soup pot and sauté the leeks and onion for 5 minutes.
  2. Stir in the garlic and sauté for 5 more minutes.
  3. Add the broth to the pot and stir in the potatoes, mushrooms, asparagus, and rice.
  4. Season with salt, thyme, and tarragon.
  5. Bring the liquid to a boil and reduce the heat to a simmer.
  6. Simmer for 30 minutes.
  7. Add the spinach and half and half and simmer for 5 more minutes.

15. Butternut Squash Bisque

Butternut Squash Bisque
© knelson20, AdobeStock

What a way to serve butternut squash!

Cooking Time: 50 minutes.
Yield: 4 servings.

Ingredients:

  • 1 large butternut squash
  • 2 tbsp. olive oil
  • ½ cup diced onion
  • 2 peeled and sliced carrots
  • ½ half chopped golden delicious apple
  • 3 cups vegetable stock
  • Salt and pepper to taste
  • ½ tsp. curry
  • ¼ tsp. cumin

Directions:

  1. Cut the squash in half lengthwise and scoop out the seeds.
  2. Place it on a baking sheet and bake it for 30 minutes at 350 degrees.
  3. Heat the oil in a large pot and sauté the onion, carrots, and apple for 5 minutes.
  4. Chop up the squash meat and add to the pot.
  5. Pour in the stock and season with salt, pepper, curry, and cumin.
  6. Bring the liquid to a boil, then reduce the heat.
  7. Simmer for 15 minutes and make sure the vegetables are done.
  8. Transfer the soup to a food processor and puree until smooth.

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16. Cucumber Gazpacho

Cucumber Gazpacho
© Sławomir Fajer, AdobeStock

It doesn’t get more refreshing on a hot summer day. To kick it up a notch for non-vegetarians, serve topped with a few small, poached shrimps.

Cooking Time: 30 minutes.
Yield: 4 servings.

Ingredients:

  • 4 large peeled roughly chopped cucumbers
  • Salt to taste – it will need salt
  • 2 tsp. sherry vinegar
  • 1 cup plain Greek yogurt
  • ¼ cup crumbled feta cheese
  • 1 tbsp. Crème de Mint
  • 2 tbsp. chopped dill

Directions:

  1. Place the cucumbers, salt, sherry vinegar, Greek yogurt, and feta cheese in a food processor.
  2. Process until it is smooth. Add more yogurt if needed.
  3. Stir in the Crème de Mint.
  4. Refrigerate for at least 1 hour.
  5. Ladle into 4 bowls and top with chopped dill.

17. Vegetable Barley Soup

Vegetable Barley Soup
© Martin Turzak, AdobeStock

The combination of vegetables and barley makes this a filling, hearty soup.

Cooking Time: 1 hour 15 minutes.
Yield: 8 servings.

Ingredients:

  • 8 cups vegetable broth
  • ½ cup uncooked barley
  • 3 peeled and chopped carrots
  • 2 cups canned diced tomatoes with juice
  • 2 cups drained canned garbanzo beans
  • 1 chopped onion
  • 2 minced garlic cloves
  • 1 chopped red pepper
  • 2 bay leaves
  • 1 tsp. white sugar
  • Salt and pepper to taste
  • 1 tsp. cumin
  • ½ tsp. chili powder
  • ½ tsp. paprika
  • 2 tsp. red wine vinegar
  • 1 cup frozen string beans
  • 1 cup chopped spinach

Directions:

  1. Add all the ingredients to a soup pot except for the string beans and spinach.
  2. Bring the liquid to a boil, then lower the heat to a simmer.
  3. Simmer for an hour.
  4. Stir in the string beans and spinach and simmer for another 15 minutes.
  5. Discard the bay leaves.

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18. Potato Chowder

Potato Chowder
© fudio, AdobeStock

Here is a secret: serve this chowder in sourdough bread bowls. Sooo yummy.

Cooking Time: 30 minutes.
Yield: 8 servings.

Ingredients:

  • 4 cups vegetable broth
  • 4 large peeled and cubed potatoes
  • 2 peeled and sliced carrots
  • 2 chopped celery stalks
  • 1 chopped onion
  • 3 minced garlic cloves
  • Salt to taste
  • ½ tsp. rosemary
  • 1 tsp. vegetarian Worcestershire sauce
  • ¼ cup butter
  • 1 cup milk
  • 1 cup half and half
  • 3 tbsp. white flour
  • 2 cups shredded Cheddar cheese

Directions:

  1. Transfer the potatoes, carrots, celery, onion, garlic, and salt to a soup pot and cover with the vegetable broth.
  2. Bring the liquid to a boil, then simmer for 20 minutes to cook the vegetables.
  3. Stir in the rosemary and vegetarian Worcestershire sauce.
  4. Whisk together the butter, milk, half and half, and flour in a pan and cook on medium heat. Keep stirring until the mixture is thick, for 5 minutes.
  5. Add the butter/milk mix to the vegetables and add the Cheddar.
  6. Stir for 5 minutes until the cheese has melted.

19. Curry Pumpkin Soup

Curry Pumpkin Soup
© annapustynnikova, AdobeStock

This soup is the perfect start to any Thanksgiving meal.

Cooking Time: 15 minutes.
Yield: 8 servings.

Ingredients:

  • 2 tbsp. butter
  • 3 tbsp. flour
  • 2 tbsp. curry powder
  • 1 small, diced onion
  • 4 cups vegetable broth
  • 2 15-oz. cans of pumpkin mix
  • 1 ½ cups coconut milk
  • 2 tbsp. fish sauce
  • 2 tsp. grated ginger
  • 1 tbsp. white sugar
  • Salt and pepper to taste

Directions:

  1. Melt butter in a soup pot and stir in the flour, curry powder, and onion.
  2. Stir for 5 minutes.
  3. Slowly add the broth and simmer for 10 minutes or until the broth has thickened.
  4. Add the pumpkin mix, coconut milk, fish sauce, ginger, sugar, salt, and pepper.
  5. Bring the soup just prior to the boiling point, then remove it from the stove.

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20. Cream of Mushroom Soup

Cream of Mushroom Soup
© Sławomir Fajer, AdobeStock

For this soup, you can have fun mixing different types of mushrooms.

Cooking Time: 20 minutes.
Yield: 6 servings.

Ingredients:

  • 5 cups sliced fresh mushrooms
  • 3 cups vegetable broth
  • 1 chopped onion
  • ¼ tsp. oregano
  • ¼ cup butter
  • ¼ cup flour
  • Salt and pepper to taste
  • 1 cup heavy cream
  • ¼ cup white wine

Directions:

  1. Place the mushroom, broth, onion, and oregano in a pan and cook on low for 15 minutes, until the vegetables are done.
  2. Transfer (carefully, it’s hot) the mix to a blender and process until smooth.
  3. Using the same pan, stir the butter and flour until the roux is smooth.
  4. Season with salt and pepper and return the pureed soup to the pan.
  5. Stir in the heavy cream and white wine.
  6. Simmer the soup and keep stirring until the soup is thickened, about 5 minutes.
  7. Adjust for salt and pepper.
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