124 vegetarian soup recipes

Light Filipino-style vegetable soup with stir-fried mixed vegetables, soy sauce, and fresh watercress stirred in at the end. A simple, nourishing bowl ready in about an hour.

Vegetable miso soup brightened with sweet green peas, scallion, jalapeño, garlic, and dulse seaweed. A fresh, 30-minute twist on the classic Japanese starter.

Provencal vegetable stew with fennel, potatoes, tomatoes, saffron, orange zest, olives, and white wine. A fragrant, hearty vegetarian one-pot meal served with garlic mayo.

Vegan green onion soup blended smooth with potatoes, celery, and fresh herbs like dill and thyme. A bright, light spring soup with a beautiful pale green color.

Pureed potato soup with just potatoes, onion, celery, stock, and a bay leaf. Seven ingredients, 30 minutes, naturally creamy without any dairy.

Garlic vegetable soup with two whole heads of garlic simmered into a creamy, vegan, fat-free puree with potatoes, carrots, celery, and onion. The cure-all soup for cold and flu season.

Creamy cauliflower soup made with skim milk and a light roux base, finished with white pepper and nutmeg. Lower-calorie, silky, and ready in an hour.

Roasted red pepper and tomato soup with dried chiles, cabbage, garlic, and warm spices, pureed smooth and topped with fresh cilantro. A hearty vegetarian soup.

Hearty vegetarian barley soup with caramelized onions, apples, and apple cider for a sweet-savory bowl perfect for cool weather comfort.

Vegetarian bean soup with chili powder, lime juice, and soy sauce simmered until thick and served with yogurt. Simple, savory, and ready in 20 minutes.

Low-fat roasted vegetable stock made with caramelized onions, carrots, leeks, and celery. This vegetarian brown stock adds deep, savory flavor to soups, risottos, and sauces without a drop of meat.

Wow, this soup was so creamy! Love the idea of adding sour cream instead of regular cream, and it added just enough tang to the soup, which was a nice change.

A raw, no-cook borscht blended from fresh beets, avocado, spinach, cucumber, and dill. Vegan, nutrient-dense, and vibrant pink. Served chilled with alfalfa sprouts for a refreshing energy boost.

Potato parsley bisque made creamy with blanched almonds instead of dairy. A vegan, silky smooth soup with leeks, lemon juice, and a full cup of fresh parsley.

Rustic vegetable barley soup simmered with carrots, corn, peas, spinach, and garlic in a blended tomato-marjoram broth. Vegan comfort food that feeds 8 from one pot.

Creamy Irish potato soup made dairy-free with soy milk and thickened with instant potato flakes. Loaded with carrots, onions, and fresh dill in just 30 minutes.