121 vegetarian soup recipes

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.

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.

Vegan millet soup with cauliflower, mushrooms, carrots, and fresh herbs in a soy milk broth with tamari and nutritional yeast. A creamy, protein-rich plant-based soup ready in 30 minutes.

Velvety pumpkin soup deepened with dried porcini and shiitake mushrooms, nutmeg, and a splash of mushroom soaking liquid. Vegan, low-fat, and packed with fall flavor.

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.

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.

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

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.

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.

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.

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.

Mulligatawny soup simmers chickpeas, vegetables, and coconut milk with turmeric, coriander, and dried chili, then gets blended smooth and finished with lemon and cilantro.

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.