Whether you’re looking for a quick weeknight dinner or meal-prep inspiration, this collection of 30 easy and wholesome soup recipes has you covered.
These soups are simple and incredibly satisfying, from classic favorites to innovative new combinations.
We’ve carefully selected recipes that use readily available ingredients and straightforward cooking methods so you can whip up a delicious meal without spending hours in the kitchen.
Our 30 best soup recipes
1. Lentil soup
This protein-rich lentil soup is perfect for an everyday dinner and make–ahead meal.
This vegetarian soup is easy to meal-prep. It stores well for four days in the refrigerator and up to three months in the freezer.
2. Cauliflower soup
This roast-and-blend cauliflower soup is nutty, cheesy, creamy, and delicious.
Ours is an easy and naturally vegetarian recipe with a few ingredients and a blender.
3. Butternut squash soup
This roasted butternut squash soup is simple and easy to make at home.
This soup is a light dinner idea or a fall–friendly appetizer. You can also serve it as a creamy side dish for Halloween, Thanksgiving, or holiday celebrations.
4. Tuscan bean soup
This veggie-packed Tuscan bean soup is a perfect winter dinner to make ahead, as it can be kept in the fridge for a few days.
The combination of cannellini beans, bread, and cabbage makes this soup a hearty and satisfying vegetarian meal.
5. Zucchini soup
You can make this delicious zucchini soup in less than 30 minutes with fresh zucchini and a few other simple ingredients.
You’ll be impressed by its flavor, creaminess and simplicity.
6. Minestrone
But you can also make this recipe in one pot on the stovetop for 30 minutes.
It’s a colorful, flavorful, and protein-rich meal of seasonal vegetables, legumes, and herbs that combine into one of the most iconic Italian dishes.
7. Sweet potato soup
Our sweet potato soup recipe is easy; we make it with oven-roasted sweet potatoes, carrots, onion, and garlic for maximum flavor and minimal effort.
It’s a wholesome vegetarian side dish or appetizer with nutrients and natural sweetness. Its vibrant orange hue hints at the abundance of beta-carotene and vitamins it offers.
8. Tofu soup
This tofu soup is a quick, tasty, fulfilling, and straightforward tofu recipe.
You can make it in 30 minutes with simple ingredients and seasonal veggies any time of the year.
9. Pasta e Ceci soup
Pasta e Ceci is a comforting vegetarian soup with a rich tomato base and Italian herbs.
The nutty chickpeas and the starch of the pasta cooking in the sauce make this soup one of the creamiest dishes you’ll ever have.
10. Broccoli soup
This creamy broccoli soup is easy to make with simple ingredients in 30 minutes.
Serve it as a quick lunch or a healthy dinner. We blend in white beans to make it creamy, fulfilling, and protein-rich.
11. Kabocha squash soup
Kabocha squash is a vegetarian soup superstar thanks to its rich, sweet flavor and creamy texture, which add depth to meatless dishes.
Its bright orange flesh also provides a healthy dose of vitamins and fiber, making it a nutritious choice for plant–based soups.
12. Chickpea soup
Authentic Italian flavor and wholesome ingredients come together in this healthy, mega-comforting chickpea soup.
Serve this flavor–packed soup with toasted sourdough bread and a drizzle of olive oil.
13. Carrot soup
When made correctly, carrot soup is one of the best, tastiest soups you’ll ever have.
Roasted carrots add a delightful depth of flavor and natural sweetness to vegetarian soups, enhancing their overall taste with a comforting, hearty base.
14. Red lentil soup
This red lentil soup is perfect for autumn or winter weeknight dinners. It’s easy to make with a few pantry staples.
Split red lentils are ideal for vegetarian soups as they cook quickly, disintegrate, and make a creamy and hearty texture.
15. Kale soup
Easy, aromatic, and comforting, this rustic kale soup is a 30-minute recipe filled with beans, veggies, and rich tomato flavor.
White beans are a nourishing vegetarian protein source that contains magnesium, folate, and vitamin B6.
16. Vegetable soup
This vegetarian and vegan–friendly soup is easy to make at home and ready in 30 minutes.
It’s a warming, wholesome, and tomato–infused soup that the entire family will love. Our tip: Add pasta or spinach tortellini for a complete and satiating meal.
17. Moroccan lentil soup
This easy one–pot lentil soup is a protein-rich vegetarian dinner idea.
Earthy lentils are simmered in a flavorful broth with tomato and spices like cumin and cinnamon, creating a perfect balance of warmth and depth.
18. Lentil vegetable soup
This soup, made with simple ingredients, is excellent for weeknight dinners and meal prep and is a healthy and wholesome meal.
Lentil vegetable soup contains proteins, fiber, vitamins, and minerals. It’ll keep you satiated and make you feel great.
19. Split Pea Soup
This split pea soup is an easy one-pot dinner made with protein-rich dried split peas and a few other simple ingredients.
It can be easily prepared in advance and stores well in the fridge and the freezer.
20. Asparagus soup
This creamy, bright green asparagus soup is a restaurant-worthy starter and side dish, served with a sprinkle of gremolata on top.
Pair it with pita or homemade focaccia for a light vegetarian dinner and a guest–friendly soup.
21. Turkish lentil soup
This hearty soup uses red lentils that cook quickly, making it a fast and nutritious meal.
We recommend making a large batch of Turkish lentil soup and portioning it out for easy, reheatable lunches or dinners throughout the week.
22. Potato leek soup
Our potato leek soup is creamy, easy, and comforting. We usually make a big pot on the weekend and enjoy smooth, velvety soup all week long.
It’s easily customizable with toppings like croutons, sour cream, and scallions for a quick, satisfying dinner.
23. Black bean soup
Canned black beans make this protein-packed soup a breeze to prepare in under 30 minutes.
You can freeze this meal in individual portions for a quick and easy dinner whenever needed. Top your soup with avocado and pico de gallo for a filling and nutritious dinner.
24. Harira
This Moroccan soup is a one-pot wonder, combining lentils, chickpeas, and aromatic spices.
It makes a large batch perfect for family dinners with plenty of leftovers for lunch.
25. Curry lentil soup
The robust flavors make this curry lentil soup a satisfying dinner option that reheats beautifully.
It’s excellent for fall and winter meals as a weeknight dinner or meal prep.
26. Mung bean soup
Mung beans cook faster than most legumes, making this a quick and protein–rich soup.
Mung bean soup can be stored in the fridge for up to five days, making it perfect for grab-and-go lunches or quick dinners.
27. Tortellini soup
Store-bought tortellini turns this soup into a filling meal with minimal effort.
You can make this soup repeatedly and customize it with different tortellini flavors for variety throughout the week.
28. Eggplant soup
Eggplant soup is easy to make, light, smooth, nutritious, tasty, and versatile.
We make it by roasting the eggplants, tomatoes, and garlic in the oven until soft and slightly caramelized.
It freezes well, perfecting batch cooking and easy weeknight dinners.
29. Pasta a Fagioli
Use canned beans and quick-cooking pasta to make this Italian classic in under 30 minutes.
Make a large batch on Sunday for comforting, hearty meals throughout the week. The combination of pasta and beans makes this a filling one–pot dinner option.
30. Chana Dal
Split chickpeas cook faster than whole, making this Indian soup a quicker alternative to traditional versions.
This chana dal’s thick, creamy texture makes it a satisfying dinner that tastes even better as leftovers.
31. Lasagna Soup
The comfort of lasagna, the simplicity of a soup. You can’t beat this lasagna for comfort, coziness, and easy of making.
The recipe is vegetarian and uses our lentil bolognese as sauce. Top it with cheese and fresh herbs for the ultimate Italian dinner experience.
More easy one-pot recipes
Get more easy recipe inspiration with these meal–planning favorites:
Meal Prep these easy soup recipes
Soups are the ultimate meal prep food. Here are some ways to save time in the kitchen:
- Keep a well-stocked pantry with canned beans, tomatoes, and broths.
- Chop vegetables in advance and store them in the refrigerator.
- Make a double batch and enjoy leftovers throughout the week.
- Invest in an immersion blender for quick and easy pureeing.
- Have air-tight tupperware and glass containers readily available for storing your soups.
For many more 30-minute meal ideas, check out our 30-minute meal category page.
30 Easy Soup Recipes: Cauliflower Soup
Equipment
- Blender or immersion blender
Ingredients
- 1 large cauliflower (about 1.7 pounds or 770 grams)
- 1½ tablespoon extra virgin olive oil
- 2 cloves garlic
- 1 large onion white or yellow
- 5 sprigs thyme only the leaves, no stem
- ½ teaspoon salt or more to taste
- ¼ teaspoon black pepper
- 1 pinch grated nutmeg
- 3 cups vegetable broth
- 1 potato (boiled or microwaved) or 2 tablespoons butter
TO GARNISH
- Roasted chickpeas
- Homemade croutons
- Parmesan gremolata mix 2 tbsp grated parmesan, 1 tbsp finely chopped parsley, ½ teaspoon lemon zest
Instructions
BAKE
- Preheat the oven to 410°F or 210°C. Line a baking sheet with parchment paper.Rinse the cauliflower, dry it, chop it into chunks, and add it to the baking sheet.Add crushed garlic with the peel, chopped onion, fresh thyme leaves picked off their stem, salt, black pepper, and olive oil.
- Toss the veggies, spread them on the baking tray, and bake for 30 minutes. Discard the garlic peel before blending the veggies.In the meantime, cook the potato. To microwave it, pierce it with a fork and microwave with the skin on, for 5 to 10 minutes. Alternatively, boil it whole with the skin on, for about 30 minutes, until soft throughout.
BLEND
- Regular blender/high-speed blenderTo the jug of your blender, add the roasted veggies, 2 cups of vegetable broth, grated nutmeg, and cooked and peeled potato (or butter).Blend for a couple of minutes until your reach your desired texture. Then, add more vegetable broth to reach your desired consistency.Note: we did this in a large Vitamix blender jug, and it all fit in perfectly; however, if your blender is smaller, you might have to blend the soup in batches.
- Immersion blenderTo a dutch oven, add the roasted veggies, 2 cups of vegetable broth, grated nutmeg, and cooked and peeled potato (or butter).Blend for a couple of minutes until your reach your desired texture. Then, add more vegetable broth to reach your desired consistency.
WARM UP AND SERVE
- In a dutch oven or a pot, simmer the soup on medium heat for a couple of minutes to warm it up. Taste and adjust for salt, pepper, and nutmeg before serving it in a bowl.
SERVING SUGGESTIONS
- Add roasted chickpeas or air fryer chickpeas on top for extra crunch and protein.
- Add homemade croutons or air fryer croutons for extra crunch and flavor.
- Sprinkle with parmesan gremolata that you can make mixing parmesan, lemon zest, and parsley.
Notes
Nutrition
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Hi! We are Nico & Louise
Welcome to The Plant-Based School, a food blog with vegetarian and vegan recipes.