111 vegetarian soup recipes

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.

Pureed lentil soup simmered with cumin, coriander and saffron, finished with a squeeze of fresh lemon. A silky, spice-warmed vegetarian bowl that turns pantry staples into something genuinely soulful.

Potato-tomato bisque with rehydrated sun-dried tomatoes, corn, celery, and thyme in a half-pureed base thickened naturally with blended potatoes and low-fat milk. A creamy, low-fat soup with concentrated tomato flavor.

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.

A light vegetarian chilled soup with fresh lemon juice and zest, brown rice, vegetable stock, and dry apple cider. Bright, tangy, and refreshing, garnished with chives and lemon slices.

Chilled cucumber dill soup blended smooth with soy milk for a creamy, dairy-free summer soup. A light vegan cucumber soup with garlic and fresh dill served cold.

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.

Roman bean soup with lima beans, fresh tomatoes, and a bright squeeze of lemon. Half-pureed for a rustic, creamy texture that feels like a warm Italian afternoon.

Chickpea and spinach soup spices a creamy chickpea base with curry, cardamom, and nutmeg, then folds in tender wilted spinach. Vegetarian, lightly creamy from skim milk and a partial puree, ready in under an hour.

Grilled sweet potatoes, corn, and poblano peppers meet wild rice in this smoky vegetable chowder brightened with lime and fresh thyme. Grill or roast for depth.

Chinese-style vegetarian broth made with dried shiitake mushrooms, Sichuan preserved vegetables, scallions, and both light and dark soy sauce. A rich, savory base for soups and stir-fries.

Single-serving miso soup with tofu, scallions and optional wakame. Ready in 10 minutes with just a kettle and a bowl. Low-fat, vegetarian, and deeply savory.

Pumpkin and avocado oil soup blends pumpkin, fennel and potato into a silky pureed soup, with buttery avocado oil standing in for butter. A light, velvety vegan starter finished with a drizzle of oil.

Chilled Spiced Strawberry, Orange and Buttermilk Soup recipe.

Vegetarian kasha soup with kombu broth, miso, sauerkraut, lima beans, mushrooms, cabbage, and potatoes. A hearty, umami-rich bowl ready in 30 minutes.

A tasty and savory stew made with millet, potatoes, carrots and mushrooms.