10 Best Vegetarian Soups to Try

Spicy Lentil and Vegetable Soup

This hearty and flavorful soup is packed with protein and vegetables, perfect for a cozy evening meal.

Ingredients

• 1 cup red lentils
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 red bell pepper, diced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh cilantro, chopped (for garnish)

Cooking method

1. Rinse lentils under cold water and set aside.
2. In a large pot, heat olive oil over medium heat. Add onions and garlic, sauté until golden.
3. Stir in carrots, celery, and bell pepper; cook until vegetables start to soften.
4. Add cumin, smoked paprika, and cayenne pepper, cooking for an additional minute.
5. Pour in vegetable broth, diced tomatoes, and lentils. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender.
6. Season with salt, pepper, and lemon juice.
7. Serve hot, garnished with fresh cilantro.

Creamy Tomato Basil Soup

A classic, this creamy tomato basil soup is rich and comforting, with a fresh basil twist.

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cans (28 oz each) whole tomatoes
• 2 cups vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• 1/4 cup fresh basil leaves, chopped

Cooking method

1. Melt butter in a pot over medium heat. Add onions and garlic, cooking until softened.
2. Add tomatoes and vegetable broth; bring to a boil.
3. Reduce heat and simmer for 20 minutes.
4. Use an immersion blender to puree the soup until smooth.
5. Stir in heavy cream, season with salt and pepper.
6. Serve garnished with fresh basil.

Roasted Butternut Squash Soup

This velvety soup is the epitome of fall flavors, featuring roasted butternut squash and aromatic spices.

Ingredients

• 1 large butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon nutmeg
• 4 cups vegetable broth
• Salt and pepper to taste
• 1/2 cup coconut milk

Cooking method

1. Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, and pepper. Roast for 25-30 minutes.
2. In a pot, sauté onion and garlic until soft.
3. Add roasted squash, nutmeg, and vegetable broth; bring to a simmer.
4. Puree soup with an immersion blender until smooth.
5. Stir in coconut milk, and adjust seasonings. Serve warm.

Minestrone Soup

Packed with vegetables and pasta, this classic Italian soup is both satisfying and nourishing.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 zucchini, diced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 cup cooked pasta
• 1 can (15 oz) kidney beans, drained
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Grated Parmesan cheese (optional)

Cooking method

1. Heat olive oil in a pot, sauté onion and garlic until fragrant.
2. Add carrots, celery, and zucchini; cook until softened.
3. Stir in tomatoes, broth, pasta, beans, and Italian seasoning.
4. Simmer for 20 minutes. Season with salt and pepper.
5. Serve topped with Parmesan cheese if desired.

Broccoli Cheddar Soup

Rich and indulgent, this broccoli cheddar soup is a creamy delight that’s hard to resist.

Ingredients

• 4 cups broccoli florets
• 1 tablespoon butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 cup milk
• 2 cups shredded cheddar cheese
• Salt and pepper to taste

Cooking method

1. Steam broccoli florets until tender.
2. In a pot, melt butter and sauté onion and garlic.
3. Add broccoli and vegetable broth. Bring to a simmer.
4. Use an immersion blender to puree the mixture. Stir in milk and cheese.
5. Season with salt and pepper. Serve hot.

Carrot Ginger Soup

A vibrant and zesty carrot ginger soup that offers a perfect balance of sweetness and spice.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 tablespoon fresh ginger, grated
• 6 carrots, sliced
• 4 cups vegetable broth
• Salt and pepper to taste
• 1/2 cup coconut milk

Cooking method

1. Heat olive oil in a pot over medium heat. Sauté onion and ginger until fragrant.
2. Add carrots and broth; bring to a boil.
3. Reduce heat and simmer until carrots are tender.
4. Puree the soup using an immersion blender, stir in coconut milk.
5. Season with salt and pepper. Serve warm.

Mushroom Barley Soup

Earthy mushrooms and chewy barley come together in this rustic, nourishing soup.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 pound mushrooms, sliced
• 4 cups vegetable broth
• 1/2 cup pearl barley
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped

Cooking method

1. Heat olive oil in a pot, sauté onion and garlic until soft.
2. Add mushrooms, cooking until they release their juices.
3. Stir in broth and barley; bring to a boil.
4. Reduce heat and simmer for 40 minutes.
5. Season with salt and pepper, garnish with parsley before serving.

Potato Leek Soup

This creamy, comforting potato leek soup is a winter classic that warms the soul.

Ingredients

• 1 tablespoon butter
• 3 leeks, sliced
• 2 pounds potatoes, peeled and diced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• Chives, chopped (for garnish)

Cooking method

1. Melt butter in a large pot, add leeks, sauté until soft.
2. Add potatoes and broth, bring to a boil.
3. Reduce heat and simmer until potatoes are tender.
4. Puree soup with an immersion blender, stir in cream.
5. Season with salt and pepper, garnish with chives.

Sweet Corn Chowder

This sweet corn chowder is a creamy, delicious soup that captures the essence of summer.

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups corn kernels
• 2 potatoes, diced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh thyme (for garnish)

Cooking method

1. Melt butter in a pot, sauté onion and garlic.
2. Add corn, potatoes, and broth; bring to a boil.
3. Simmer until potatoes are tender.
4. Use an immersion blender to puree partially, maintaining some texture.
5. Stir in cream, season with salt and pepper, garnish with thyme.

Thai Coconut Curry Soup

A delightful blend of Thai flavors, this coconut curry soup is both exotic and comforting.

Ingredients

• 1 tablespoon coconut oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon red curry paste
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 red bell pepper, sliced
• 1 cup tofu, cubed
• 1 tablespoon soy sauce
• Lime wedges and fresh cilantro (for garnish)

Cooking method

1. Heat coconut oil in a pot, sauté onion and garlic until fragrant.
2. Stir in curry paste, cooking for another minute.
3. Add broth, coconut milk, bell pepper, and tofu; bring to a simmer.
4. Cook for 15 minutes, stirring occasionally.
5. Finish with soy sauce, serve with lime wedges and cilantro garnish.