vegetarian soup recipes

Here are my top 25 Vegetarian soup recipes for fall and winter that are cozy and comforting. Many are vegan adaptable!

Our 25 Most Popular VEGETARIAN Soups! 

winter squash

carrots

parnsips

beets

legumes

celery

potatoes

pantry ingredients

Love this collection of soups. Cant wait to start trying them!

https://content.jwplatform.com/videos/5usmN2Mp.mp4

How to make the most delicious Celery Soup that is simple, easy and healthy! 

Simple Celery Soup

A light, flavoursome carrot and ginger soup that’s ideal for batch cooking – double the recipe, eat half now, then freeze the rest for later and enjoy as an instant midweek meal.

Carrot And Ginger Soup

olive oil

onion,

garlic cloves, finely chopped

tbsp ginger

1.5kg carrots, roughly chopped

vegetable stock

Grated zest and juice ½ orange

Natural yogurt and fresh coriander leaves

Carrot and ginger soup

Heat the oil in a large saucepan over a medium-high heat and fry the onion for 10 minutes until soft. Add the garlic and 1½ tbsp of the ginger, then fry for another minute, stirring. Add the carrots, stock and orange zest. Bring to the boil, then turn the heat down to low and simmer for 45-50 minutes  until the carrots are tender.

Stir in the remaining ginger and the orange juice, then blend the soup until smooth using a stick blender (or whizz in a food processor or blender; see Make Ahead). Season with salt and pepper, then serve with a swirl of yogurt and a sprinkling of fresh coriander leaves.

Rich and creamy, this Hungarian Mushroom Soup is loaded with flavors ranging from Hungarian sweet paprika to dill weed and even a splash of lemon. It&#039;s a comforting vegetarian soup that&#039;s perfect for the cooler months.

Hungarian Mushroom Soup

unsalted butter

onions

mushrooms

dill weed

sweet paprika

soy sauce

vegetable broth

cornstarch

milk

sour cream

lemon juice

parsley

salt

black pepper

cayenne pepper

Garnish: sautéed sliced mushrooms, fresh chopped parsley, dollop of sour cream

Popovers (or sliced dutch oven bread, for serving, optional)

Melt butter over medium heat in a 5 quart dutch oven or heavy bottomed pot. Add onions and sauté for 3 to 4 minutes until softened and translucent. Add in the mushrooms and cook 5 minutes.

Stir in the dill, paprika, soy sauce, and vegetable broth. Reduce heat to medium-low and very gently simmer, covered, for 15 minutes.

In a small bowl, whisk together the corn starch and milk until completely blended; stir mixture into the soup until incorporated. Place the cover back on the pot and gently simmer, stirring occasionally, for another 10 or so minutes.

Stir in the sour cream, lemon juice, parsley, salt, pepper, and a pinch of cayenne.

Cook for another 3 minutes or so over low heat until warmed through (do not allow it to boil.)

Serve in bowls and garnish with sautéed mushrooms, a dollop of sour cream, and additional parsley. Enjoy with some crusty bread on the side.

Greek Tomato Feta Soup is an easy vegetarian recipe packed with the flavors of the Mediterranean. Made with juicy tomatoes, creamy feta, tender orzo pasta, and a light chili kick.

Greek Tomato Feta Soup

oregano

orzo pasta

feta cheese small cubed

red wine vinegar

Heat a 5- quart dutch oven over medium-high heat. Add in the vegetable broth, olive oil, oregano, red pepper flakes, salt, and pepper. Bring to a boil.

Add in the orzo pasta and tomatoes. Reduce heat to medium and cook for 20-25 minutes, until the pasta is tender, stirring occasionally.

Remove the pot from the heat and add in the cubed feta cheese and red wine vinegar. Stir to combine. Adjust seasonings if necessary.

The first time I made it, I subbed chicken broth and added red wine vinegar at the end. I thought eh, it was ok. I decided to make it again with the orzo I had leftover from the first time, and added lemon juice at the end. Amazing!  To make a long story shorter, I have made the recipe about 6 times now. Im obsessed with it too! 
I love the simplicity and the tanginess and nearly meltiness of the feta.  It comes together so quickly and effortlessly! Thank you for this!

This hearty vegetarian Peruvian-inspired potato and mushroom soup features potatoes, mushrooms, lima beans, and queso fresco in a savory cream base flavored with ají panca past and fresh herbs!

Peruvian Potato Mushroom Soup

potatoes (halved lengthwise)

salt for the water

onion (diced fine)

crimini mushrooms (halved)

ají panca

garlic (minced)

mushroom broth

baby lima beans (pre-cooked)

half n half

queso fresco (diced)

herbs

sea salt and fresh ground pepper

Cut new potatoes in half lengthwise. Add to a medium-sized saucepan and cover with water. Add salt. Bring to a boil, and simmer until tender but not soft (about 8-10 minutes).

To a Dutch oven or similar on medium-high heat, add a drizzle of olive oil, and onion. Sauté until the onion is beginning to soften. Add mushrooms. Sauté until mushrooms begin to caramelize, then add garlic and ají panca paste. Season with salt and pepper. Cook an additional 1-2 minutes. Add the cooked lima beans (or other beans/legumes). De-glaze with the broth.

Add the half n half or milk, and heat gently. You don&#39;t want to boil the soup! While the soup heats, chop the fresh herbs and dice the cheese. Add the diced cheese just before ladling into bowls. Check for seasoning. You want to do this last because the cheese is salty, and you may not want more salt.

Ladle soup into bowls. Garnish generously with fresh herbs. Enjoy!

A Cozy, Creamy White Bean Soup that&#39;s comforting and rich, yet 100% plant-based. Have this hearty soup on the table in 30 minutes with just 9 ingredients. Gluten-free, oil-free option.

Creamy White Bean Soup with Dill

tahini

lemon (3

water

onion

fennel (ends

Salt and black pepper (to taste)

thyme leaves

low-sodium vegetable broth

dill (chopped)

bread

Olive oil (for drizzling)

Salt (to taste)

Roast the Croutons (optional): Preheat the oven to 375. Add the cubed bread to a baking sheet and drizzle generously with olive oil and salt. Use your hands to toss the cubes until evenly coated, then spread out on the baking sheet. Bake in the top rack of the oven for 15 to 20 minutes, flipping halfway. Set aside.

Soup Prep: In the meantime, add the tahini and lemon juice to a small bowl. Mix together - the tahini will thicken. Add the water and mix again, until the tahini sauce lightens in color and has the consistency of a thick pancake batter. Set aside

Aromatics: Warm the olive oil in a large dutch oven or pot over medium high heat. Add the onion and fennel with a pinch of salt and sauté until translucent and slightly brown around the edges, 5 to 7 minutes. Add the garlic and thyme and sauté for an additional minute.

Simmer: Add the beans and vegetable broth and mix well. Bring the soup to a boil over high heat, then reduce the heat to medium and simmer for 15 minutes, stirring occasionally.

Make it Creamy: Turn the heat to low and stir in the tahini mixture and dill. Season with additional salt and pepper to taste, as necessary.

Serve: Divide the soup into serving bowls and top with croutons; serve warm. Soup leftovers will keep in the fridge for up to one week, or can be frozen and stored for up to two months. Store any leftover croutons in an airtight bag or container at room temperature for up to 4 days.

Authentic Armenian Tanapoor (Spas) recipe with yogurt, barley, egg, and herbs. Creamy, tangy traditional soup served warm or cold.

Armenian Tanapoor

bulgur (or cracked barley

yogurt

flour

dill

salt (adjust

butter

Cook the barley

Add barley and water to a pot. Cook on medium heat for 15-20 minutes until soft.

Prepare the yogurt mixture

In a bowl, whisk together yogurt, egg, and flour until completely smooth.

Temper the mixture

Slowly add a ladle of warm liquid from the pot into the yogurt mixture while whisking continuously.

Combine and cook

Reduce heat to low and gradually pour the yogurt mixture into the pot, stirring constantly. Cook gently without boiling.

Add herbs and season

Add chopped herbs and salt. Cook for 5-7 minutes on low heat, stirring often.

Prepare tempering

In a small pan, melt butter and sauté onions until golden.

Finish the soup

Pour the onion butter into the soup and mix well. Heat gently for a few minutes.

Serve

Top 7 vegetarian soup recipes recipes from across the web

The most viewed vegetarian soup recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Our 25 Most Popular VEGETARIAN Soup...

Carrot And Ginger Soup

Hungarian Mushroom Soup

Greek Tomato Feta Soup

Peruvian Potato Mushroom Soup

Creamy White Bean Soup with Dill

Armenian Tanapoor

Top 7 vegetarian soup recipes recipes from across the web

The most viewed vegetarian soup recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Our 25 Most Popular VEGETARIAN Soup...

Carrot And Ginger Soup

Hungarian Mushroom Soup

Greek Tomato Feta Soup

Peruvian Potato Mushroom Soup

Creamy White Bean Soup with Dill

Armenian Tanapoor

The most viewed vegetarian soup recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine