Sixstoreys Logo

21 Best Vegetarian Soup Recipes for All Seasons

By: Shivani Choudhary
Updated On: February 17, 2025

Do you love vegetarian soups? You're not alone! About 70% of people prefer them, and it's easy to see why - a warm, yummy bowl of soup is the perfect comfort food.

Vegetarian soups are super tasty and good for you too. You can find many different kinds, from creamy broths to spicy stews, and they're all delicious. Whether you're looking for a quick lunch or a cozy dinner, there's a vegetarian soup out there for you.

21 Best Vegetarian Soup Recipes

1. Creamy Tomato Soup

Creamy Tomato Soup is a delicious and comforting vegetarian dish.

Ingredients

  • 2 tablespoons butter
  • 1 medium onion
  • 3 cloves garlic
  • 2 cups chopped fresh tomatoes
  • 1 cup vegetable broth
  • 1/2 cup heavy cream
  • 1 teaspoon dried basil
  • Salt and pepper to taste

Instructions

  1. Melt the butter in a large pot over medium heat.
  2. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic and cook for an additional minute.
  4. Add the chopped fresh tomatoes, vegetable broth, and dried basil.
  5. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
  6. Use an immersion blender to puree the soup until smooth.
  7. Stir in the heavy cream and season with salt and pepper to taste.
  8. Serve the soup hot, garnished with fresh basil or crusty bread.

2. Roasted Butternut Squash Soup

Creamy roasted butternut squash soup perfect for a chilly evening.

Ingredients

  • 1 large butternut squash
  • 2 tablespoons olive oil
  • 1 onion
  • 3 cloves garlic
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Cut the butternut squash in half and scoop out the seeds.
  3. Roast the squash in the oven for 45 minutes or until tender.
  4. Peel the roasted squash and puree it in a blender.
  5. Heat the olive oil in a large pot and sauté the onion and garlic.
  6. Add the roasted squash, vegetable broth, and heavy cream to the pot.
  7. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
  8. Season the soup with salt and pepper to taste.
  9. Serve the soup hot, garnished with fresh herbs if desired.

3. Spinach and Artichoke Soup

Creamy spinach and artichoke soup made with tender artichoke hearts and fresh spinach.

Ingredients

  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 (14 oz) can artichoke hearts, drained and chopped
  • 2 cups fresh spinach leaves
  • 1 cup chicken or vegetable broth
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste

Instructions

  1. Melt the butter in a large pot over medium heat.
  2. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic and cook for an additional minute.
  4. Add the chopped artichoke hearts, broth, and thyme to the pot.
  5. Bring the mixture to a boil, then reduce the heat and let simmer for 10 minutes.
  6. Use an immersion blender to puree the soup until smooth.
  7. Stir in the heavy cream and cook for an additional 2-3 minutes.
  8. Add the fresh spinach leaves to the pot and cook until wilted.
  9. Season the soup with salt and pepper to taste.
  10. Serve the soup hot, garnished with additional thyme if desired.

4. Lentil and Vegetable Stew

Hearty lentil and vegetable stew made with red lentils and mixed vegetables.

Ingredients

  • 1 cup red lentils
  • 2 cups water
  • 1 onion
  • 2 cloves garlic
  • 2 carrots
  • 2 potatoes
  • 1 cup mixed vegetables
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions

  1. Rinse the lentils and soak them in water for 30 minutes.
  2. Chop the onion, garlic, carrots, and potatoes into bite-sized pieces.
  3. In a large pot, sauté the onion and garlic until softened.
  4. Add the chopped carrots and potatoes, and cook for 5 minutes.
  5. Add the mixed vegetables, lentils, water, and thyme to the pot.
  6. Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes.
  7. Season with salt and pepper to taste.
  8. Serve hot.

5. Minestrone Soup

Hearty Italian Minestrone Soup made with vegetables and beans.

Ingredients

  • 1 can diced tomatoes
  • 1 can kidney beans
  • 1 can cannellini beans
  • 1 onion
  • 3 cloves garlic
  • 2 carrots
  • 2 celery stalks
  • 4 cups vegetable broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper
  • Olive oil

Instructions

  1. Chop the onion, garlic, carrots, and celery.
  2. Heat olive oil in a large pot over medium heat.
  3. Add the chopped onion, garlic, carrots, and celery and cook until the vegetables are tender.
  4. Add the diced tomatoes, kidney beans, cannellini beans, vegetable broth, basil, oregano, salt, and pepper.
  5. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes.
  6. Serve hot and enjoy.

6. Golden Turmeric Soup

Warm and comforting Golden Turmeric Soup to soothe the soul.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1 can coconut milk
  • 4 cups vegetable broth
  • 1/2 cup diced carrots
  • 1/2 cup diced potatoes
  • Salt and pepper, to taste

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic and cook for an additional minute.
  4. Stir in the turmeric, cumin, and paprika, cooking for 1 minute.
  5. Pour in the coconut milk and vegetable broth, bringing the mixture to a simmer.
  6. Add the diced carrots and potatoes, cooking until they are tender.
  7. Season the soup with salt and pepper to taste.
  8. Serve the Golden Turmeric Soup hot, garnished with fresh herbs if desired.

7. Broccoli and Potato Soup

Creamy broccoli and potato soup perfect for a chilly evening.

Ingredients

  • 2 tablespoons butter
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups broccoli florets
  • 2 large potatoes, diced
  • 2 cups vegetable broth
  • 1 cup milk
  • Salt and pepper, to taste

Instructions

  1. Melt butter in a large pot over medium heat.
  2. Add chopped onion and cook until softened, about 5 minutes.
  3. Add minced garlic and cook for an additional minute.
  4. Add broccoli florets and cook for 3-4 minutes, until slightly tender.
  5. Add diced potatoes, vegetable broth, and milk.
  6. Bring mixture to a boil, then reduce heat and simmer for 15-20 minutes.
  7. Season with salt and pepper to taste.
  8. Serve hot, garnished with chopped herbs or chives if desired.

8. Carrot and Ginger Soup

Carrot and Ginger Soup is a creamy and spicy soup perfect for winter nights.

Ingredients

  • 2 tablespoons butter
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 inches ginger, grated
  • 4 cups carrots, chopped
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • Salt and pepper, to taste

Instructions

  1. Melt butter in a large pot over medium heat.
  2. Add the onion and cook until softened, about 5 minutes.
  3. Add the garlic and ginger, cook for 1 minute.
  4. Add the chopped carrots, cook for 5 minutes.
  5. Pour in the vegetable broth and bring to a boil.
  6. Reduce heat and simmer until the carrots are tender, about 20 minutes.
  7. Use an immersion blender to puree the soup until smooth.
  8. Stir in the heavy cream and season with salt and pepper to taste.
  9. Serve hot, garnished with chopped fresh herbs if desired.

9. Spicy Black Bean Soup

Spicy Black Bean Soup is a flavorful and nutritious vegetarian option.

Ingredients

  • 1 can black beans, drained and rinsed
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1 can diced tomatoes
  • 4 cups vegetable broth
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (optional)

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion, garlic, and red bell pepper, and cook until the vegetables are tender.
  3. Stir in the cumin, smoked paprika, and cayenne pepper, and cook for 1 minute.
  4. Add the black beans, diced tomatoes, and vegetable broth, and bring to a boil.
  5. Reduce the heat to low and simmer for 20-25 minutes or until the soup has thickened slightly.
  6. Season the soup with salt and pepper to taste.
  7. Serve the soup hot, garnished with chopped fresh cilantro if desired.

10. Creamy Asparagus Soup

Creamy Asparagus Soup is a delicious and healthy vegetarian option.

Ingredients

  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 pound fresh asparagus, trimmed
  • 2 cups vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Melt butter in a large pot over medium heat.
  2. Add chopped onion and cook until softened, about 5 minutes.
  3. Add garlic and cook for 1 minute.
  4. Add asparagus and cook for 5 minutes, or until tender.
  5. Pour in vegetable broth and bring to a boil.
  6. Reduce heat and simmer for 15 minutes.
  7. Use an immersion blender to puree the soup until smooth.
  8. Stir in heavy cream and season with salt and pepper.
  9. Serve hot, garnished with chopped fresh asparagus if desired.

11. Mushroom and Barley Soup

Hearty Mushroom and Barley Soup is a comforting vegetarian dish.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cups mixed mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 cup pearl barley
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
  4. Add the minced garlic and cook for 1 minute, until fragrant.
  5. Add the pearl barley, vegetable broth, and dried thyme.
  6. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 30-40 minutes, or until the barley is tender.
  7. Season the soup with salt and pepper to taste.
  8. Serve hot, garnished with fresh herbs, if desired.

12. Pumpkin and Coconut Soup

Creamy pumpkin and coconut soup perfect for a chilly evening.

Ingredients

  • 1 small pumpkin
  • 1 onion
  • 2 cloves of garlic
  • 1 can of coconut milk
  • 4 cups of vegetable broth
  • 1 teaspoon of cumin
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Cut the pumpkin in half and roast for 30 minutes.
  3. Sauté the onion and garlic until softened.
  4. Scoop the pumpkin flesh into a pot with the onion and garlic.
  5. Add the vegetable broth, coconut milk, and cumin to the pot.
  6. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
  7. Blend the soup until smooth.
  8. Season with salt and pepper to taste.
  9. Serve hot, garnished with fresh herbs if desired.

13. Thai Vegetable Soup

Spicy and sour Thai Vegetable Soup made with various vegetables and aromatics.

Ingredients

  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 cup mixed vegetables
  • 2 cups vegetable broth
  • 1/2 cup coconut milk
  • 1 tablespoon Thai red curry paste
  • 1 teaspoon fish-free sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh basil leaves
  • 2 tablespoons fresh cilantro leaves
  • 1 lime, cut into wedges

Instructions

  1. Heat oil in a large pot over medium heat.
  2. Add onion, garlic, and ginger; cook until onion is translucent.
  3. Add mixed vegetables and cook for 5 minutes.
  4. Pour in vegetable broth, coconut milk, curry paste, and fish-free sauce.
  5. Bring to a boil, then reduce heat and simmer for 10 minutes.
  6. Season with salt and pepper to taste.
  7. Stir in basil and cilantro.
  8. Serve hot with a squeeze of lime juice.

14. Cauliflower and Cheese Soup

Creamy cauliflower and cheese soup perfect for a cold winter's day.

Ingredients

  • 1 head of cauliflower
  • 2 tablespoons of butter
  • 1 onion
  • 2 cloves of garlic
  • 1 cup of chicken or vegetable broth
  • 1/2 cup of milk or cream
  • 1 cup of grated cheese
  • Salt and pepper to taste

Instructions

  1. Chop the onion and sauté in butter until softened.
  2. Add garlic and cook for an additional minute.
  3. Add cauliflower and cook until slightly tender.
  4. Pour in broth and bring to a boil.
  5. Reduce heat and simmer until cauliflower is tender.
  6. Purée the mixture until smooth.
  7. Stir in milk and cheese until well combined.
  8. Season with salt and pepper to taste.
  9. Serve hot and enjoy.

15. Butternut Squash and Apple Soup

Creamy butternut squash and apple soup for a cozy meal.

Ingredients

  • 1 large butternut squash
  • 2 apples, peeled and chopped
  • 2 tablespoons butter
  • 1 onion, chopped
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • Salt and pepper, to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Cut the butternut squash in half and roast for 45 minutes, or until tender.
  3. Sauté the chopped onion and butter in a large pot until softened.
  4. Add the chopped apples, roasted squash, and vegetable broth to the pot.
  5. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
  6. Purée the soup using an immersion blender or a regular blender.
  7. Stir in the heavy cream and season with salt and pepper to taste.
  8. Serve warm, garnished with chopped fresh herbs if desired.

16. Zucchini and Lemon Soup

Zucchini and lemon soup is a rejuvenating and healthy dish.

Ingredients

  • 2 medium zucchinis
  • 2 tablespoons olive oil
  • 1 onion
  • 4 cloves garlic
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups vegetable broth
  • 2 tablespoons lemon juice
  • 1/4 cup heavy cream

Instructions

  1. Chop the onion and mince the garlic, then sauté them in olive oil until softened.
  2. Add the chopped zucchinis, salt, pepper, and thyme, and cook for 5 minutes.
  3. Pour in the vegetable broth and bring the mixture to a boil.
  4. Reduce the heat and let it simmer for 15-20 minutes or until the zucchinis are tender.
  5. Use an immersion blender to puree the soup until smooth.
  6. Stir in the lemon juice and heavy cream.
  7. Serve the soup hot, garnished with a sprinkle of thyme or a slice of lemon.

17. Vegetable and Quinoa Soup

Hearty Vegetable and Quinoa Soup made with roasted vegetables and quinoa.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 cup quinoa, rinsed
  • 4 cups vegetable broth
  • 1 can diced tomatoes
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Toss the chopped onion, garlic, carrots, and celery with olive oil on a baking sheet.
  3. Roast the vegetables in the oven for 20-25 minutes, or until tender.
  4. In a large pot, bring the vegetable broth to a boil.
  5. Add the quinoa to the pot and reduce heat to low, covering the pot.
  6. Simmer the quinoa for 15-20 minutes, or until it is tender and the liquid is absorbed.
  7. Add the roasted vegetables, diced tomatoes, and thyme to the pot.
  8. Season the soup with salt and pepper to taste.
  9. Serve the soup hot, garnished with chopped fresh herbs if desired.

18. Smoky Eggplant Soup

Smoky Eggplant Soup is a hearty and flavorful vegetarian option.

Ingredients

  • 2 large eggplants
  • 2 tablespoons olive oil
  • 1 onion
  • 3 cloves garlic
  • 1 teaspoon smoked paprika
  • 1 can diced tomatoes
  • 4 cups vegetable broth
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Place the eggplants on a baking sheet and roast for 30 minutes, or until tender.
  3. Heat the olive oil in a large pot over medium heat.
  4. Add the onion and cook until softened, about 5 minutes.
  5. Add the garlic and smoked paprika and cook for 1 minute.
  6. Scoop the flesh out of the eggplants and add it to the pot.
  7. Add the diced tomatoes and vegetable broth to the pot.
  8. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
  9. Season with salt and pepper to taste.
  10. Serve hot, garnished with chopped fresh herbs if desired.

19. Green Pea and Mint Soup

Fresh green peas and mint blended into a creamy soup.

Ingredients

  • 2 cups green peas
  • 1/4 cup fresh mint leaves
  • 2 tablespoons butter
  • 1 onion, chopped
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • Salt and pepper, to taste

Instructions

  1. In a large pot, melt the butter over medium heat and sauté the chopped onion until softened.
  2. Add the green peas, vegetable broth, and salt, and bring to a boil.
  3. Reduce the heat and let it simmer for 10-12 minutes or until the peas are tender.
  4. Stir in the fresh mint leaves and let it cook for another minute.
  5. Use an immersion blender to puree the soup until smooth.
  6. Stir in the heavy cream and season with pepper to taste.
  7. Serve the soup hot, garnished with additional mint leaves if desired.

20. Sweet Potato and Black Bean Soup

Sweet Potato and Black Bean Soup is a hearty and flavorful vegetarian dish.

Ingredients

  • 2 large sweet potatoes
  • 1 can black beans
  • 1 onion
  • 3 cloves garlic
  • 1 red bell pepper
  • 4 cups vegetable broth
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper

Instructions

  1. Peel and dice the sweet potatoes and set aside.
  2. In a large pot, sauté the onion, garlic, and red bell pepper in a little water until tender.
  3. Add the cumin and paprika and stir for 1 minute.
  4. Add the diced sweet potatoes, black beans, and vegetable broth to the pot.
  5. Bring the mixture to a boil, then reduce heat and let simmer for 20-25 minutes.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with chopped fresh herbs if desired.

21. Kale and White Bean Soup

Hearty kale and white bean soup for a comforting meal.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 cups kale, chopped
  • 2 cups cooked white beans
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and sauté until softened, about 5 minutes.
  3. Add minced garlic and cook for 1 minute.
  4. Add chopped kale and cook until wilted, about 3-4 minutes.
  5. Add cooked white beans, vegetable broth, and dried thyme.
  6. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes.
  7. Season with salt and pepper to taste.
  8. Serve hot and enjoy.

Conclusion

You'll crave more as you finish the last spoonful, wondering what's next - will it be the creamy richness of tomato or the earthy depth of butternut squash? The flavors linger, leaving you anticipating the next delicious bowl, as the possibilities seem endless, and your taste buds tingle with excitement, ready for the next vegetarian soup adventure.

Food Lover and Storyteller ????️✨ With a fork in one hand and a pen in the other, Shivani brings her culinary adventures to life through evocative words and tantalizing tastes. Her love for food knows no bounds, and she's on a mission to share the magic of flavors with fellow enthusiasts.
Related Articles from the same category:
This is a blog for Travellers & Travel Lovers
Copyright 2023 - All Rights Reserved.
crossmenu