Welcome to this roundup of our 20 best vegetarian soup recipes, including easy, quick, healthy, and creamy soup ideas.
In the world of vegetarian soups, those featuring beans, tofu, lentils, and chickpeas are our go-to protein choices. They add texture and substance and provide a rich source of protein, making them ideal for a wholesome meal.
These soups are excellent as dinners, starters, sides, and light appetizers. But best of all, they are quick 30-minute meals with easy-to-find ingredients.
Whether you’re a dedicated vegetarian or simply looking to incorporate more plant–based meals into your diet, these soups will satisfy your taste buds and warm your soul.
Our best vegetarian soup recipes
This protein-rich lentil soup is perfect for an everyday dinner and make–ahead meal.
You can easily meal–prep with this vegetarian soup as it stores well for four days in the refrigerator and up to 3 months in the freezer.
This roast-and-blend cauliflower soup is nutty, cheesy, creamy, and delicious.
Ours is an easy and naturally vegetarian recipe you can make with a few simple ingredients and a blender.
This roasted butternut squash soup is simple and easy to make at home.
Bake the butternut in the oven with garlic, onion, and herbs, then blend it, and it’s ready.
This veggie-packed Tuscan bean soup is a perfect make-ahead winter dinner as it can stay in the fridge for a few days.
The combination of cannellini beans, bread, and cabbage makes this soup a hearty and satisfying vegetarian meal.
Make this delicious zucchini soup in less than 20 minutes with fresh zucchini and a few other simple ingredients you already have at home.
You’ll be impressed by its flavor and simplicity.
For this creamy eggplant soup, we roast eggplant, garlic, and cherry tomatoes in the oven for a slightly sweet, caramelized, and smoky flavor.
But you can also make this recipe in one pot on the stovetop for 30 minutes.
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.
This tofu soup is quick, tasty, fulfilling, and straightforward.
You can make it in 30 minutes with simple ingredients and seasonal veggies any time of the year.
Pasta e Ceci is a comforting vegetarian soup with a rich tomato base and Italian herbs.
The blended chickpeas and the starch of the pasta cooking in the sauce make this soup one of the creamiest dishes you’ll ever have, without adding any cheese or dairy.
With only seven ingredients and 30 minutes, you can make the best broccoli soup you’ve ever had.
Kabocha squash is a vegetarian soup superstar thanks to its rich, sweet flavor and creamy texture that adds 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.
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.
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 and enhance their overall taste with a comforting, hearty base.
This red lentil soup is perfect for autumn or winter weeknight dinners as 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.
Easy, aromatic, and comforting, this rustic kale soup is a 30-minute recipe filled with beans, veggies, and rich tomato flavor.
White beans make a nourishing vegetarian protein source with magnesium, folate, and vitamin B6.
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.
This easy one–pot chili is a great vegetarian dinner idea with plenty of tender sweet potato, kidney beans, and a creamy tomato base.
Top it with sour cream, avocado slices, and lime juice for a Mexican-inspired meal.
Here is an easy lentil vegetable soup with wholesome and delicious vegetable variations.
Serve this lentil soup as is, with spinach and a slice of bread – or try a turmeric–potato variation with a golden color and warming Asian flavors.
This split pea soup is an easy one-pot dinner that you can make with protein-rich dried split peas and a few other simple ingredients.
It’s a healthy and homemade soup that is easily prepared in advance and stores well in the fridge and freezer.
This creamy and bright green asparagus soup is a restaurant-worthy starter and side dish with a sprinkle of gremolata on top.
Pair it with crusty bread or homemade focaccia for a light vegetarian dinner and a guest–friendly soup.
More comforting one-pot recipes
Get more easy recipe inspiration with these meal–planning favorites:
Best sides for vegetarian soup recipes
If you feel like a bready side or a topping for your soup, take a look at these crispy and juicy ideas:
- Homemade croutons
- Roasted chickpeas
- Air fryer croutons
- Confit tomatoes
- Pita bread, Bruschetta or focaccia bread
How to store and freeze vegetarian soups
- How to store: You can keep your leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave. Check each recipe for reheating instructions.
- How to freeze: You can also freeze the meals for up to 3 months. To freeze, let them cool down first, then transfer them to a freezer-friendly container, leaving some space to allow them to expand.
Thaw in the microwave or a pot on the stovetop. Before serving, garnish with fresh herbs and a drizzle of olive oil optionally.
For many more 30-minute meal ideas, check out our 30-minute meal category page.
20 Vegetarian Soup Recipes
- Blender or immersion blender
- 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
- 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.
- 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.
- 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.
Hi! We are Nico & Louise
Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.
Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.