vegetarian soups

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

<p>This Instant Pot wild rice soup recipe is cozy and naturally creamy, so it's a 100% plant based dinner. Serve with crusty bread. For a stovetop version, go to <a href="https://www.acouplecooks.com/wild-rice-soup/" target="_blank" rel="noopener">Best Wild Rice Soup</a>.</p>

Instant Pot Wild Rice Soup Recipe

onion

baby bella mushrooms

garlic

olive oil

thyme

oregano

vegetable broth

rice rice

beans

kosher salt, divided

black pepper

sage

soy sauce, tamari, or liquid aminos

Place the cashews in a bowl and cover them with water. Leave them to soak while you make the recipe.

Dice the onion. Thinly slice the celery. Cut the carrot into rounds. Slice the mushrooms. Mince the garlic.

Add the olive oil to the Instant Pot and turn on Saute mode. Add the onion, celery and carrot and cook, stirring occasionally for 5 minutes until lightly browned. Add mushrooms and saute for 2 minutes. Add garlic, thyme and oregano and stir for 2 minutes.

Add the broth, wild rice, dried white beans, 2 teaspoons kosher salt, and black pepper. Lock the lid of the Instant Pot. Place the pressure release handle (vent) in the “Sealing” position.

Cook on High Pressure for 45 minutes: Press the Pressure Cook button, making sure the “High Pressure” setting is selected, and set the time. Note that it takes about 5 to 10 minutes for the pot to “preheat” and come up to pressure before it starts cooking. (During cooking, avoid touching the metal part of the lid.)

Quick release

 Vent the remaining steam from the Instant Pot by moving the pressure release handle to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. Open the pressure cooker lid. Taste a bean to see if it is tender (bean brands can vary). If not, cook on High Pressure for another 5 minutes and do a quick release.

Using a liquid measuring cup, carefully remove 2 cups of the hot soup (including the broth, veggies and rice) to a blender. Drain the cashews and add them to the blender with the dried sage. Blend on high for about 1 minute until creamy. Then pour back into the soup.

Add 1/2 teaspoon kosher salt and the soy sauce. Taste, and adjust seasonings as desired. Garnish with a drizzle of olive oil and fresh ground pepper.

Instant Pot Vegetable Soup from Delish.com is the perfect easy healthy weeknight meal.

Instant Pot Vegetable Soup

extra-virgin olive oil,

onion,

garlic cloves,

Kosher salt

tomato paste

c. chopped cabbage

c. small cauliflower florets

carrots,

celery stalks, thinly sliced

red bell pepper, chopped

zucchini,

beans,

(15-oz.) can diced tomatoes

Italian seasoning

paprika

parsley,

This was AMAZING!! The only thing I added was red pepper flakes to give it some kick!! A huge hit with family of 6! 😊

It sounded great until I realized that the kidney beans were canned and not just kidney beans.  Too bad.

Love that you use olive oil instead of canola oil

Super duper yummy.  My DH made this for me in his instant pot. It is hearty and yummy, but may be a little bland as is if you are used to spicy food.  I am from NY and a super garlic lover, so I would suggest upping the garlic just a hair.  But if you need a basic recipe to please everyone (ie typical american palate afraid of any seasoning but salt) this is a solid dish.  I highly recommend.

My bf and I loved this soup! The vegetables get super soft and melt in your mouth, which I loved. I used garbanzo beans instead of kidney beans, ditched the celery, and used two zucchinis. Served with cheese quesadillas :)

I added cumin seeds while sauteing the onions and garlic, and also garam masala, Weber garlic and herb seasoning, and himalaya pink salt, in addition to Italian seasoning. Also used a can of fire roasted tomatoes instead of regular diced tomatoes. This was delicious! When finished, I added a few twists of smoked chili seasoning.

Let alone this soup being Keto-friendly (minus the kidney beans,of course, it is one of the best soups I have ever had!  If you add rotisserie chicken at the end-it is a complete meal!  It is extremely filling and not spicy at all. It keeps well in the fridge for an entire week.  NOTE:  if you follow The Keto Diet by Leanne Vogel-you do not have to count carbs or calories or worry about macros.  Ketosis is easy to achieve.  It is the simplest Keto diet to follow!

This was just amazing. Have had add shell pasta too to make it taste/look more like minestrone soup.  My whole family loved it and didn’t complain to have it for dinner on the next  day.  The best veggie soup I have ever made.  Thanks !

https://streaming.hearstdigitalstudios.com/7b135073-9af9-461b-8c60-dc3cc154b29f/video_rover_16x9_1080p_hd_1538169950_6442.mp4

Make The Best Chicken Ever—In Your Instant Pot!

Cabbage Soup from Delish.com is vegetarian without your realizing. 

Vegetable Cabbage Soup

carrots, chopped

celery,

chili powder

white beans, drained and rinsed

garlic,

thyme leaves

c. low-sodium chicken (or vegetable) broth

water

head cabbage, chopped

tomatoes

red pepper flakes

tbsp. parsley,

I came across this recipe when I found myself with a head of cabbage which needed to be used that day. We are in shelter at home status in Los Angeles. I left out the beans and added potato, kale, and red cabbage (in addition to the green). My husband and I are loving this soup! He's requested it several times. It's a great meal when you are trying to limit your meat eating. It's super filling and satisfying. I've made it twice now and I know this will become a staple in our household for years and years. Thank you!

Loaded with flavor for a vegetarian soup! I’ve never used thyme and chili powder together, but the blending of flavors is wonderful! This will be a favorite....it was that first review that convinced me to try it- thanks, GreenHmer! And thank you, Lauren!

It’s amazing doubled the recipe and roasted the cabbage before starting the soup such a great taste and perfect  during the colder days. It’s a real keeper

I just made this soup using your recipe and I love it! So much flavor! This soup is all kinds of good. My husband is from South Carolina and he usually will not eat anything that doesn't include meat. He loves this soup! I left the beans out and kept it strictly veggie....and I do not regret it. This soup will be a regular in this household.  Thank you so much for this recipe.

We love this soup - and it's so healthy! Once we didn't have tomatoes, so we subbed 1/2 cup of salsa. It's so much better this way. For even more flavor, we also add 4 strips of cooked bacon. Makes the soup flavors complex and delicious.

I had a half head of canbage that I didn't want to lose. I used a can of stewed tomatoes & a few snap peas, chopped. Other than that & a bit of white pepper, I  followed the recipe.  It was really very good & we sure enjoyed our soup. Thanks

Verrry tasty!  Used cooked rice in place of the beans and near the end of the simmer added a small zucchini sliced into 1/2" rounds then cross-quartered. Did not have fire-roasted, diced tomatoes - plain diced worked just fine!

This is a great simple soup recipe, even my vegetable hating son liked it. I added some leftover ham to it; it was yummy!

My son comes over for dinner every Sunday (lucky me!).  Not an easy one for compliments, after one spoonful he said " this is good."  Same with my husband (who said, several hours after dinner, how good this soup was). I made it exactly like the recipe except I left out the thyme and forgot the parsley. I would definitely recommend this and I sure will make it again.

This was our veggie-packed quarantine dinner tonight. No celery, so I added ground fennel seed. No tomato. Added cubes of lean pork, sub paprika for Chile powder, toss in some Mushroom Ultimate and no fresh thyme and parsley, so ground herbs it was. I topped with a packet of cheese from the pizza place, he added his red chili flakes. 

My mom never taught me how to cook cabbage and this was so easy and swapping ingredients was a snap! Great framework for using odds and ends from the fridge and pantry. Definitely using this recipe again.

This was my first time ever making this soup and it was a hit.  My family loves to eat so I always double the ingredients when following a recipe and we all loved how tasty and healthy this soup was! It’s simple, healthy, and so flavorful. I ended up adding more spice than the recipe calls for to add more flavor.

We paid for a CSA share for the past 16 weeks, getting a new bag of seasonal veggies from a local farm each week. While the veggies switched up over the course of the summer and fall, we’ve had A LOT of cabbage recently, and there’s only so much curtado/sauerkraut/fried cabbage/cabbage rolls we can make. This recipe was great for using up the cabbage and some other veggies too. It seems to work well for an end of the week fridge clear out.

The first time we used chicken broth, cubbed mini red potatoes instead of beans, diced canned tomatoes, 3-4 drops of liquid smoke to make up for the lack of fire-roasting, and leftover shredded chicken. We used dried thyme, and there was no parsley in our bag that week, so it was omitted. We found we needed to double the broth when using the potatoes. It was excellent.

The second time we still used regular diced canned tomatoes + liquid smoke, and the cubbed mini red potatoes + doubled up broth, and the same situation for the herbs and spices. However, we used veggie broth, added in one small cubbed rutabaga, 5 chopped red kale leaves, and the leftover chopped leaves from a bunch of celery. We also added a few ladles of garlic-peperoncini pasta water, which added some extra flavour, and made the broth silky. It was still great, however the rutabaga takes the longest to cook, and probably needs to go in with the onions at the start of the recipe instead of with the garlic (and potatoes). 

Next time we’ll try a tsp of bacon grease.

I’ve been trying to get my family to eat more cabbage. Tried this recipe and the family loved it. I added some curry powder with the rest of the spices and it turned out delicious. Will definitely be making this soup more often. Thanks for a great vegetable soup loved it

Great base recipe with so much potential to branch off and make your own.  Very healthy as well.  Been 5 star but did not see need to water down with 2c water the nutrient dense soup so added 2c health bone broth to 4c sea vegetable stock.  Also had 4 small beets needing to be used so subbed for the potatoes which didn’t have on hand and added green onions, Fresh fennel bulb, fresh rosemary oregano and extra chili powder and a fresh jalapeño.  Thanks for the base recipe so easily adapted to what’s on Ha d and taste preferences.

https://streaming.hearstdigitalstudios.com/5c77150d-b168-42a7-855a-33ad7f09b9d6/video_rover_16x9_1080p_hd_1539714944_32810.mp4

Cabbage Soup Is Good For The Soul.

Have a hearty bowl of Instant Pot Lentil Soup—done in 18 minutes!

Instant Pot Lentil Soup

carrot,

c. green lentils

c. low-sodium chicken or vegetable broth

c. baby spinach

Parmesan,

This turned out awesome for me. No mushiness. I have neuropathy, so on days where my hands hurt too much, I use a bag of frozen peas and carrots as a substitute. Perhaps the mushiness has to do with sautéing the veggies beforehand? I also microwave any liquids that I add to instant pot meals as this speeds up pressure time.

I make this soup with Italian sweet sausage and Swiss chard, it was excellent!

Nutrition Values for 1 Serving (1 Cup)
Servings per Container: 6 Cups

Cals-                89
Carbs-             16.1g
Fat-                  0.5g
Sat. Fat-           0.1g
Protein-            6.2g       
Sodium-           380mg
Fiber-               6.7g
Sugar-              2.5g
Calcium %-      12.1
Iron %-             16.1    
Potassium-       215.9mg
Vitamin A %-    155.2
Vitamin C %-    6.9

Really tasty I traded out 2 cups of broth for tomato sauce, used a lentil mix, and sautéed the aromatics first. So easy thank you!

Thus was simple and delicious!  Only added one extra can tomatoes and more carrots.  Served with kielbasa on the side, I’m vegan, but my family liked the addition.

I found this soup to be very bland, and the spinachruined it for me. I would attempt this again, but I think I would add a lot of more veggies, and add chiffonade kale instead of the spinach. I also need to figure out what seasonings to add to give this dish some flavor.

I made this for dinner tonight and it was fantastic. I added some pasta for my son and he loved it.
great wholesome recipe!

Perfect recipe.  Dinner was so fast, economical and nutritious.  I used kale because it was on hand.  Yum!

Delicious and oh so easy. I sautéed the veggies with the Italian seasoning to develop the flavours then added the rest of the ingredients. I used 4 1/2 c. of broth and pressure cooked it for 19 min with quick release. I might add a little more broth next time.

Made this to freeze for later. My daughter took a taste and the entire pot was gone by the next evening. Never made it to the freezer. Family loved it. And, I doubled the recipe. My daughter is vegan so we skipped the cheese and I used a combo of homemade mushroom and veggie broth.

Absolutely delish!  I also, like other reviewers,  used a full pound of lentils doubling the recipe.  I more than doubled the carrots, celery and garlic.  This is a new fall favorite for sure.  Thank you for a wonderful recipe!

Great recipe!! I added mushrooms as well and it turned out great! Will be making again

Absolutely delicious!
This is my very first recipe I have made in my instant pot. I’m new to instant pots so I was skeptical that this would cook in 18 minutes without soaking the green lentils overnight. It did. I must agree with other comments that the lentils were overcooked. Next time I will decrease the time. I added an extra carrot, 2 extra stalks of celery and 3 extra cups of spinach. I like thick soup and this was perfect.

well- it was a first for me- so I sautéd veggies as the reviews suggested - and then followed the rest of the recipe— but when we returned from our family jog— we had the burn warning and were a bit nervous to open it— we had no liquid remaining- so it wasn’t in soup form- more of a lentil side... as far as flavor is concerned -it was delicious (I just carefully scraped the top layer to serve (my kids have endured worse:) - but did anyone else have an issue with insufficient liquid? Or... just me?

Just tried this and it's pretty tasty. The flavor reminds me of cabbage soup. My only critiques would be that it needs a kick of spice and I could do without the spinach.

I like to call this “15 minutes to soup heaven!”

Asian dishes can be quite intimidating as the ingredient list can vary from 20 to 100 ingredients and most of them are not common household items…I mean lemongrass or chili oil? With this soup, the only somewhat unfamiliar ingredient you need to find in the Asian isle is the Red Curry Paste, which is also the star of this dish!

As I cook with the seasons, I recently have been using asparagus and mushrooms but feel free to throw in whatever veggies you like! Traditionally bok choy is a commonly used vegetable but bell peppers, green beans, broccoli or even corn will work out great!

This soup is slightly spicy, creamy, and just straight up delicious!

Thai Red Curry Soup

199 g (about 10) sliced Shiitake mushrooms

(about 100 g) sliced Carrot

(about 410 g) sliced Asparagus

g (about 2) grated Garlic

(about 6 g) grated Ginger

(about 14 g) Coconut oil

(about 30 g) Thai red curry paste

(about 960 g) room temperature Vegetable stock

13.5 fl oz (about 405 g) Coconut milk

114 g (about ½ cup) Rice noodles

basil

Instant Pot ramen? You bet. You can use a pressure cooker to make steaming bowls of umami-packed noodles! It's total comfort food.

Instant Pot Ramen

227 g (about 11 ⅓) finely sliced Cremini mushrooms

(about 150 g) sliced into matchsticks Carrot

(about 45 g) thinly sliced Green onion

(about 55 g) finely sliced Napa cabbage

(about 62 g) leaves of Spinach

(about 163 g) sliced Yellow onion

(about 24 g) thinly sliced Garlic clove

(about 200 g) Egg

(about 720 ml) Water

(about 14 g) Toasted sesame oil

(about 15 ml) Olive oil

(about 960 ml) Vegetable broth

(about 72 g) White miso paste

(about 18 g) Mirin

227 g (about ¾ cup) Ramen noodles

(about 60 ml) Coconut milk

(about 15 ml) Soy sauce

This Instant Pot wild rice soup recipe is cozy and naturally creamy, so it's a 100% plant based dinner. Serve with crusty bread. For a stovetop version, go to Best Wild Rice Soup.

I made this tonight as my very first Instant Pot recipe.  It is delicious!  Only change, I substituted Cranberry beans for Great Northern as I had them on hand (from Rancho Gordo in Napa - the best and freshest beans!).  There is a fair amount of prep but the IP makes you get organized and have all your ingredients out and ready to go.  I followed the recipe exactly - even the 2 T oregano, and was very pleased with the result with one exception…..this soup does not have visual appeal as it is brownish.  If that’s important to you, think about adding some jarred red pepper slices at the end to improve the visual - it helps.

Top 8 vegetarian soups recipes from across the web

The most viewed vegetarian soups 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...

Instant Pot Wild Rice Soup Recipe

Instant Pot Vegetable Soup

Vegetable Cabbage Soup

Instant Pot Lentil Soup

Thai Red Curry Soup

Instant Pot Ramen

Instant Pot Wild Rice Soup Recipe

Top 8 vegetarian soups recipes from across the web

The most viewed vegetarian soups 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...

Instant Pot Wild Rice Soup Recipe

Instant Pot Vegetable Soup

Vegetable Cabbage Soup

Instant Pot Lentil Soup

Thai Red Curry Soup

Instant Pot Ramen

Instant Pot Wild Rice Soup Recipe

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