Vegetarian soup recipes range from brothy to creamy, and they're all filled with colorful vegetables that make the most of seasonal produce. Get your crusty bread ready for dipping!
33 Vegetarian Soup Recipes We’re Eating All Winter Long
Updated on Nov. 27, 2024
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Butternut Squash Soup Recipe
Total Time: 30 minutesMain Ingredients: Butternut squash, onion, vegetable broth, heavy whipping cream
Level: Easy
With its smooth texture and addicting flavor, I’d definitely lump this soup into vegetarian comfort food. Tender butternut squash is simmered with onions, garlic and vegetable broth, then blended until velvety smooth. Just enough heavy cream adds a luxurious finish, and a sprinkle of crispy sage leaves makes an easy, elegant garnish.
“When the weather turns cold, get cozy with a bowl of this butternut squash soup. The cream adds richness, but if you’re looking to cut calories, it can be omitted.” —Taste of Home Test Kitchen
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Chickpea Tortilla Soup
Total Time: 30 minutesMain Ingredients: Chickpeas, red quinoa, vegetable broth, tomatoes
Level: Easy
This chickpea tortilla soup looks like a party in a bowl. Red quinoa and chickpeas make it filling, while fresh tomatoes and a touch of jalapeno add brightness and a bit of heat. Serve it with crushed tortilla chips, creamy avocado and a squeeze of lime for the perfect finishing touch.
“This vegan tortilla soup recipe is healthy, filling and family-friendly! We love how hearty and flavorful it is. We like to play around with the different toppings we add each time it’s served.” —Recipe contributor Julie Peterson, Crofton, Maryland
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Zucchini Soup
Total Time: 35 minutesMain Ingredients: Zucchini, Parmesan cheese, half-and-half cream
Level: Easy
This Parmesan zucchini soup is creamy, comforting and packed with garden-fresh flavors. The tender zucchini blends seamlessly into the richness of Parmesan and fresh herbs like basil and parsley.
“Easy and flavorful, this parmesan zucchini soup is perfect for those colder days when you still have a few zucchini left in your garden. Half-and-half cream gives it a creamy broth, while the zucchini adds nutritional value” —Taste of Home Test Kitchen
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Creamy Tortellini Soup
Total Time: 30 minutesMain Ingredients: Tortellini, carrots, spinach, heavy whipping cream
Level: Easy
In just 30 minutes, you’ll have a cozy weeknight dinner. The cheese tortellini pairs perfectly with fresh spinach and hearty carrots, while the heavy cream adds a luscious, rich texture. A sprinkle of Parmesan on top takes this soup to the next level, and a pinch of red pepper flakes gives it a little kick!
“Rich and mild, this creamy, indulgent soup gets added “oomph” from red pepper flakes and wine. If you like, you can add Italian sausage—sliced or crumbled—either cooked in the skillet as part of the first step or cooked separately and added at the end.” —Taste of Home Test Kitchen
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Copycat Panera Autumn Squash Soup
Total Time: 1 hour, 5 minutesMain Ingredients: Butternut squash, pumpkin, apple cider, heavy cream
Level: Intermediate
We can always rely on copycat Panera recipes, and this soup gives us all the comforting flavors of fall in one pot. Butternut squash and pumpkin are a natural pairing for the tanginess of apple cider and a touch of brown sugar, while warm spices like cinnamon and curry add depth. I love topping this soup with a splash of coconut milk or heavy cream.
“Warm yourself on a chilly day with a bowl of this creamy, savory squash soup, a perfect match to the restaurant version.” —Taste of Home Test Kitchen
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Vegan Potato Soup
Total Time: 50 minutesMain Ingredients: Potatoes, celery, carrots, soy milk
Level: Easy
This creamy vegan potato soup is hearty and comforting, with tender potatoes, celery and carrots simmered in a savory broth. A blend of vegan butter and soy milk gives the soup its silky texture, while a touch of salt and pepper lightly seasons it. Top it off with fresh parsley or nutritional yeast for an extra layer of flavor.
“It can be a challenge to find a great vegan potato soup, as most recipes contain cream. But this delicious version keeps the luxurious texture without the dairy.” —Recipe contributor Jenna Urben, McKinney, Texas
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Hearty Vegetarian Chili
Total Time: 30 minutesMain Ingredients: Baby portobello mushrooms, vegetarian meat crumbles, chili beans, diced tomatoes
Level: Easy
This hearty vegetarian chili is a satisfying blend of tender mushrooms, plant-based meat crumbles and spicy chili beans. A dollop of sour cream and chopped avocado give the otherwise monochrome dish a pop of color.
“Rich and flavorful, this chili is absolutely packed with fun veggies like mushrooms, beans and sun-dried tomatoes. It’s so filling, you’ll win over any meat lover.” —Recipe contributor Pam Ivbuls, Omaha, Nebraska
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Curry Lentil Soup
Total Time: 35 minutesMain Ingredients: Lentils, vegetable broth, curry powder, coconut milk
Level: Easy
Simmer hearty lentils in thick coconut milk with a touch of curry powder for a bold, satisfying flavor. Top the soup with chopped green onions for a fresh, vibrant finish.
“This curry soup might be vegan, but it’s still as creamy as ever. If you prefer a meatier bowl, toss some chicken and chicken broth into the recipe.” —Recipe contributor Kijan Zendi, San Diego, California
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Vegan Tortilla Soup
Total Time: 30 minutesMain Ingredients: Quinoa, black beans, vegetable broth, tomatoes
Level: Easy
A hit of chili powder and cumin adds just the right touch of spice, while fresh cilantro brings flavor and freshness. Don’t skip the cubed avocado and a squeeze of lime for a pop of color and sweetness.
“Quinoa may be an unconventional ingredient but it adds protein in this vegan tortilla soup, making it hearty enough for a main dish.” —Taste of Home Test Kitchen
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Slow-Cooker Black Bean Soup
Total Time: 6 hours, 15 minutesMain Ingredients: Black beans, vegetable broth, sweet red pepper, corn
Level: Intermediate
Black beans, sweet red pepper and garlic slowly simmer together until tender, blending into a smooth, creamy texture. Use this recipe when you’re looking for a hands-off dinner that’ll be ready when you get home from work.
“Life can get really crazy with young kids, but I never want to compromise when it comes to cooking. This recipe is healthy and so easy, thanks to the slow cooker!” —Recipe contributor Angela Lemoine, Howell, New Jersey
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Vegan Broccoli Cheddar Soup
Total Time: 50 minutesMain Ingredients: Broccoli, raw cashews, Yukon Gold potatoes
Level: Intermediate
Move over, broccoli cheddar soup. This vegan broccoli cheddar version is rich, creamy and completely dairy-free. A blend of cashews and potatoes gives it a velvety texture, while nutritional yeast adds cheesy notes. The steamed broccoli is folded in at the end, offering a tender bite to this comforting, plant-based meal.
“To me, Sundays are for rest and spending time with family. This soup reminds me of Sunday family dinners because they always request it. I love making this because it’s not complicated and I can get dinner on the table in about an hour.” —Recipe contributor Christine King, Vista, California
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Over-the-Rainbow Minestrone
Total Time: 6 hours, 40 minutesMain Ingredients: Swiss chard, yellow pepper, pasta, kidney beans
Level: Intermediate
Dietitians always say you should eat the rainbow, and this vibrant, slow-cooked soup really delivers. It’s brimming with colorful veggies like Swiss chard, squash and sweet peppers. Fire-roasted tomatoes and a mix of beans add richness, while a swirl of pesto at the end brings out fresh, herby notes.
“This vegetarian soup features a rainbow of vegetables. You can use any multicolored pasta in place of the spirals.” —Recipe contributor Crystal Schlueter, Northglenn, Colorado
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Carrot Ginger Soup
Total Time: 30 minutesMain Ingredients: Carrots, fresh ginger, vegetable broth, lemon
Level: Easy
Quick soups will always be a go-to on busy nights. Sweet carrots and zesty ginger blend into a silky, warming bowl, with a hint of lemon to add a refreshing twist. Serve it with a sprinkle of extra lemon zest for a pop of citrusy flavor.
“This light, flavorful carrot ginger soup is vegan! It’s made with pantry staples and comes together in a hurry, yet always seems to impress. Fresh ginger makes a big difference—and what isn’t used can be wrapped tightly and tossed in the freezer to use later.” —Recipe contributor Jenna Olson, Manchester, Missouri
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Vegan Cream of Mushroom Soup
Total Time: 1 hour, 15 minutesMain Ingredients: Mushrooms, silken tofu, vegetable broth
Level: Intermediate
Different types of mushrooms (fresh portobello, oyster and dried shiitake) provide umami flavors, while silken tofu creates a smooth texture. It’s the ideal fall supper for people who like fungi.
“I love mushrooms and am learning how to make heartier dishes out of my old favorites. This delicious vegan cream of mushroom soup is low in fat and high in nutrition, and it meets my dietary restrictions.” —Recipe contributor Maria Davis, Flower Mound, Texas
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Roasted Tomato Soup
Total Time: 1 hour, 5 minutesMain Ingredients: Tomatoes, garlic, heavy whipping cream, onion
Level: Intermediate
Fair warning, people might lick their bowls when you serve this recipe. Fresh tomatoes and garlic are oven-roasted to deepen their sweetness before getting blended into a velvety, creamy soup. Don’t skimp on the fresh basil or forget to serve it with the requisite crusty bread.
“Just before the first frost of the season, we gather up all of the tomatoes from my mom’s garden to create this flavorful soup. Although it sounds like a lot of garlic, when it’s roasted, the garlic becomes mellow and almost sweet. We serve this soup with toasted bread spread with pesto.” —Recipe contributor Kaitlyn Lerdahl, Madison, Wisconsin
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Spinach Tortellini Soup
Total Time: 20 minutesMain Ingredients: Tortellini, Baby spinach, vegetable broth, diced tomatoes
Level: Easy
Fridge and pantry staples make this soup a low-stress option. It combines tender cheese tortellini, fresh baby spinach and a fragrant broth flavored with garlic and Italian seasoning. Garlic bread is a must-serve with this one.
“A simple tomato-enhanced broth is perfect for cheese tortellini and fresh spinach. Increase the garlic and add Italian seasoning to suit your taste.” —Recipe contributor Debbie Wilson, Burlington, North Carolina
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Pressure-Cooker Black Bean Soup
Total Time: 25 minutes + releasingMain Ingredients: Black beans, vegetable broth, sweet red pepper, corn
Level: Intermediate
Thankfully, a pressure cooker does most of the work here. This recipe combines tender black beans, sweet red pepper and garlic in a flavorful cumin-spiced broth. Puree it for a creamy texture, then top with golden-brown corn and fresh cilantro for a vibrant finish.
“Life can get really crazy with young children, but I never want to compromise when it comes to cooking. This recipe is healthy and so easy thanks to my one-pot cooker!” —Recipe contributor Angela Lemoine, Howell, New Jersey
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Sweet Potato Chili
Total Time: 1 hour, 5 minutesMain Ingredients: Sweet potatoes, black beans, diced tomatoes, brewed coffee
Level: Intermediate
This meatless chili blends tender sweet potatoes with the earthy flavor of black beans. A hint of brewed coffee deepens the rich, smoky chili powder and cumin spices. Before digging in, pile your bowl high with your favorite toppings like shredded cheese or pickled red onions.
“My whole family enjoys this chili, but my daughter especially loves it. I like to make it because it’s so easy and very flavorful.” —Recipe contributor Joy Pendley, Ortonville, Michigan
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Black Bean Soup
Total Time: 45 minutesMain Ingredients: Black beans, sweet red pepper, vegetable broth, diced tomatoes
Level: Easy
Mashed beans thicken this soup, while cumin, coriander and hot sauce add complex layers of flavor. If you have the time, making homemade tortilla chips will add a special touch.
“Fill your tummy without expanding your waistline when you dig into a bowl of this soup. If you want to add meat, use lean beef or chicken to pack in extra protein.” —Recipe contributor Angee Owens, Lufkin, Texas
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Easy Gazpacho
Total Time: 15 minutes + chillingMain Ingredients: Tomato juice, fresh tomatoes, cucumber, olive oil
Level: Easy
Get ready for a super simple gazpacho that you’ll be glad to have in your back pocket when you don’t want to cook. It gets a tangy kick from cider vinegar and should be served ice cold to appreciate all the flavors.
“My daughter got this recipe from a friend a few years ago. Now I serve it often as an appetizer. It certainly is the talk of any party!” —Recipe contributor Lorna Sirtoli, Cortland, New York
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Vegan Lentil Soup
Total Time: 45 minutesMain Ingredients: Brown lentils, carrots, tomato paste, onion
Level: Easy
This soup is a soothing blend of savory lentils, sweet carrots and tomato paste. A touch of brown sugar and vinegar balances the flavor, while herbs like thyme and dill add depth. It’s a satisfying, one-pot dish that’s as wholesome as it is craveable.
“Double the recipe and share this fabulous soup with friends and neighbors on cold winter nights. I serve it with cornbread for dunking.” —Recipe contributor Michelle Curtis, Baker City, Oregon
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Hash Brown Potato Soup
Total Time: 25 minutesMain Ingredients: Frozen hash brown potatoes, condensed cream of celery soup, Velveeta cheese, sour cream
Level: Easy
Frozen hash browns and a few pantry staples makes this a quick soup. Velveeta cheese adds a smooth texture and nostalgic flavor. Pull this recipe out when you’re feeding a crowd or a table of kids.
“It tastes like it simmered for hours, but basic ingredients make it a snap to prepare. This one’s sure to chase the chills away!” —Recipe contributor Pat Maruca, Philippi, West Virginia
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Tomato Bisque
Total Time: 1 hour, 10 minutesMain Ingredients: Diced tomatoes, celery, basil, heavy cream
Level: Easy
This soup uses a twist on the holy trinity: sauteed celery, onion and red pepper. A bit of sugar brings out the natural sweetness of the tomatoes and tempers the acidity.
“My husband makes this wonderful, creamy bisque. Sweet red pepper enhances the lovely tomato-basil flavor.” —Recipe contributor Veronique Deblois, Mine Hill, New Jersey
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Vegetable Barley Soup
Total Time: 8 hours, 30 minutesMain Ingredients: Barley, sweet potato, vegetable broth, green beans
Level: Easy
Barley adds a satisfying (and filling) texture while fennel seed and bay leaf give the veggie soup a different depth of flavor than your typical soup recipe. Because there are so many vegetables in this soup, I recommend chopping them all the day before you make the soup to save time.
“You’ll love this delicious meatless soup brimming with veggies and barley. The plus is it’s good for you too!” —Recipe contributor Mary Tallman, Arbor Vitae, Wisconsin
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Butternut Squash Apple Soup
Total Time: 1 hour, 15 minutesMain Ingredients: Butternut squash, apple, vegetable broth
Level: Intermediate
Winter squash varieties always make hearty soups. The smooth, creamy texture in this one is achieved by blending the cooked vegetables with a touch of half-and-half.
“Brighten blustery gray days with steaming bowlfuls of soup that’s the color of California sunshine. Jane Shapton really wowed our taste panel with her velvety, rich, and slightly sweet creation! This low-fat recipe’s a keeper.” —Recipe contributor Jane Shapton, Irvine, California
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Cuban Black Bean Soup
Total Time: 50 minutesMain Ingredients: Black beans, celery, onion, garlic
Level: Easy
Fragrant celery, onion and garlic make the base for this variation of black bean soup. A spin through the blender gets it smooth, but fresh tomatoes, cilantro and sour cream bring in contrasting textures.
“This wonderful-for-winter soup comes from Tracy Lohr of Urbandale, Iowa. Using a blender, this soup becomes a smooth, nutritious heart-warmer just right for those cool nights. If the soup is too thick, add a little more vegetable broth to thin it out.” —Recipe contributor Tracy Lohr, Urbandale, Iowa
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Corn Chowder
Total Time: 35 minutesMain Ingredients: Cream-style corn, potatoes, onion, butter
Level: Easy
What do you get when you cross the sweetness of cream-style corn with tender chunks of potato and a buttery onion base? A comforting chowder with a creamy texture and sweet-savory flavor! This soup will bring everyone back to the pot for seconds.
“Chowder is a classic comfort food here in the Northeast, especially during cooler weather. Whenever I make a trip home to Pittsburgh, Mom has this simmering on the stove for me.” —Recipe contributor Kristy Knight, Bayside, New York
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Vegetarian Split Pea Soup
Total Time: 1 hour, 45 minutesMain Ingredients: Split peas, carrots, vegetable broth, onion
Level: Easy
This is the recipe to break out when you want a soup that sticks to your ribs. The split peas, carrots and onion are simmered until the texture is thick and creamy. Shredded carrots and green onions add a bright topping to an otherwise drab-looking (but not tasting!) soup.
“Even the pickiest pea soup lover will request this version time and again. Thick and well-seasoned, it packs a nutritional punch, plus plenty of fiber and protein. It’s wonderful with a slice of crusty French bread.” —Recipe contributor Michele Doucette, Stephenville, Newfoundland and Labrador
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Cauliflower Soup
Total Time: 30 minutesMain Ingredients: Cauliflower, cheddar cheese, milk, carrot
Level: Easy
Is there anything cauliflower can’t do? Cheddar adds a mild creaminess, while a touch of hot sauce gives it a gentle kick. It’s a quick and easy way to eat your vegetables—and really enjoy doing it.
“Cauliflower and carrots share the stage in this cheesy soup that’s sure to warm you up on the chilliest nights. We like it with hot pepper sauce; however, it can be omitted with equally tasty results.” —Recipe contributor Debbie Ohlhausen, Chilliwack, British Columbia
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Cream of Potato Soup
Total Time: 30 minutesMain Ingredients: Potatoes, whole milk, butter, onion
Level: Easy
Nothing but a classic here! A dash of celery salt and a sprinkle of paprika gives this cream of potato a gentle depth of flavor in an otherwise mild soup.
“This soup is comfort food, especially when the temperatures take a plunge. I serve this often…it’s a simple supper that can be prepared in a short amount of time.” —Recipe contributor Ruth Ann Stelfox, Raymond, Alberta
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16-Bean Soup
Total Time: 2 hours, 55 minutesMain Ingredients: 16-bean soup mix, stewed tomatoes, onion, garlic
Level: Intermediate
Calling all legume-lovers! This soup starts with a convenient package of 16-bean soup mix. The stewed tomatoes and a splash of lemon juice brighten up the broth, while the slow-cooked beans soak up all that flavor.
“Count on this pleasingly seasoned, hearty soup to satisfy the whole family. My husband and kids say brimming bowls of it are flavorful and filling. I also love the fact that I can make a big pot from a handy bean mix.” —Recipe contributor Laura Prokas, Algoma, Wisconsin
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Pumpkin Curry Soup
Total Time: 20 minutesMain Ingredients: Pumpkin, mushrooms, evaporated milk, curry powder
Level: Easy
You’d never guess how easy this is to make based on the complex flavors. Curried pumpkin soup brings together fragrant and earthy mushrooms, creamy pumpkin and just the right hint of curry powder. The evaporated milk gives the whole thing a silky texture, while a touch of honey and nutmeg adds a subtle sweetness.
“I whipped up this satisfying soup last Thanksgiving for my family, and everyone was crazy about it! Even my brother, who is one of the pickiest eaters I know, asked for seconds.” —Recipe contributor Kimberly Knepper, Euless, Texas
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Vegan Ramen
Total Time: 50 minutesMain Ingredients: Tofu, ramen noodles, shiitake mushrooms, mushroom broth
Level: Intermediate
If you want a vegan to love you for life, make them this meat-free ramen. It’s got everything—crispy tofu, earthy shiitake mushrooms, tender ramen noodles and savory broth. It’s the secret ingredient (tahini) that makes the broth rich enough to go toe-to-toe with its bone-broth cousins.
“This restaurant-quality vegan ramen has a silky, umami-rich broth, colorful vegetables and seared tofu.” —Recipe contributor Alex Shytsman, New York, New York
Vegetarian Soups FAQ
What can I add to vegetarian soup recipes to give them more flavor?
To boost the flavor of vegetable soup, try adding aromatics like garlic, onions and leeks sauteed in olive oil or butter. Fresh herbs such as thyme, rosemary or basil can also add depth. A splash of soy sauce, miso paste or vinegar will enhance the umami flavors, while spices like smoked paprika, cumin or curry powder can bring warmth and complexity. Don’t forget to season generously with salt and pepper to bring all the flavors together.
What do I serve with vegetarian soup recipes?
Vegetarian soups pair wonderfully with crusty bread, like a warm baguette or sourdough for dipping. You can also serve it alongside a fresh, side salad for added texture. For a heartier option, try grilled cheese sandwiches or homemade croutons to complement the soup’s flavors.
How long does vegetarian soup last?
Vegetarian soup typically lasts about three to four days when stored in an airtight container in the refrigerator. If you want to extend its shelf life, many soups freeze well for up to three months. Just be sure to cool the soup completely before transferring it to the freezer, and leave some room in the container for the liquid to expand.
