Soup game looking stale? Check out these tasty, flavorful, and unique vegetarian soup recipes for some much-needed inspiration.
But let’s clear up a few soup myths before we get to our delicious list of 25 vegetarian soups.
Firstly, soup is not boring. This recipe round-up boasts a wide array of textures and tastes from spicy, chunky mulligatawny to smooth, creamy white bean soup.
Secondly, soup isn’t just for winter.
Sip fall flavors with an apple and celery soup, cool down in summer with gazpacho, enjoy spring greens in asparagus soup, and warm up in the cooler months with hearty potato and leek.
Thirdly, vegetarians eat a lot of soup. Okay, that one’s not a myth. But with these scrumptious recipes on hand, who can blame them?!
We start with a classic. Tomato is one of the world’s best loved soups, and it’s easy to see why with this dreamy recipe.
What makes this extra amazing is that it’s vegan-friendly.
Yep, you don’t need to eat dairy to enjoy the rich goodness of a warming bowl of cream of tomato soup.
You’ll never look at carrots the same way again after trying this irresistible soup.
This is really four recipes in one, with variations on the original. Pick from carrot and ginger, Thai-spiced carrot with lime, or curried carrot.
You’ll lose count of the number of veggies in this healthy, vibrant recipe that’s both easy and economical.
It works with pretty much any veggies you have hanging around the fridge.
Simmer them with broth, tomatoes, and herbs for a cozy, comforting meal.
Sweet potatoes are high in fiber, B vitamins, and vitamin C. So get them in a pot and make this nourishing soup.
Sweet potatoes are blended with coconut milk and almond butter to make a nutty, creamy soup that strikes the perfect balance between sweet and savory.
Spinach is a nutrition powerhouse, loaded with folate and iron.
The green superfood is given centre stage in this vegan recipe that uses potato to bulk it out to a thick and creamy bowl.
How do you get a creamy soup without cream? By blending in lots of cauliflower!
In this flavorful recipe, the cauliflower is roasted first, giving it a richer, deeper flavor that you’ll taste in every spoonful.
Fresh, tender asparagus is one of the best things about spring.
And one of the best ways to enjoy the humble but healthy veggie is this bright, vibrant soup.
With thyme, basil, oregano, and a dash of cayenne in the mix, a bowl of this is anything but boring.
Smooth and silky butternut squash soup is the perfect fall comfort food.
Especially when the root vegetable teams up with flavors like sage, rosemary, and ginger, as it does in this delightful recipe.
Every thrifty cook keeps a bag of lentils around.
Not only do they store well, but they’re a great way to add more protein, bulk, and flavor to lots of dishes.
This recipe ups the health with fresh greens and anti-inflammatory spices.
Finish it off with a dash of lemon juice to sharpen all those diverse flavors and feel the lentil love.
This easy recipe for pumpkin soup uses just seven ingredients, but it’s fancier than you’d think with a kale-sesame topping.
Serve this one for your next vegetarian dinner party and prepare to wow your plant-eating guests.
Mulligatawny soup is a throwback to the days of the Raj, and was popular in both Britain and India in the 1800s.
It’s a curried broth made with potatoes, carrot, lentils and spices like cardamom, cinnamon, and coriander.
All those warming spices make for a thick stew with a lot of complex and aromatic flavors.
This is a copycat recipe for the legendary Chipotle Black Bean soup.
Healthy, hearty, and hassle-free, it’s an easy DIY recipe. All you’ll need is black beans, some spices, a few hours, and an appetite.
Ribollita is an Italian stew originating from Tuscany.
It’s loaded with fresh veggies and tender white beans in a tomato-based broth.
This vegan version has all that wonderful Southern Mediterranean flavor, with leafy kale, salty olives, juicy tomatoes, and a dash of white wine.
This smooth and silky soup is a vegan one-pot wonder.
Celery, onion, and garlic are slowly simmered in a vegetable broth until tender.
Raw cashews and flour are used to add thickness and a rich creamy depth.
Authentic gazpacho is a wonderful thing. Hailing from Spain, it’s a heady mix of baroque flavor.
Fresh and juicy tomatoes are chopped and blended with cucumber, green bell pepper, garlic, cumin, and onion.
Chill and serve cold for a refreshing, light, summer treat.
This isn’t your standard mushroom soup. This is vegan Hungarian mushroom soup.
It’s also low-carb, using tapioca to thicken instead of plain flour.
Almond milk, Greek yogurt, and coconut cream are also in the mix, making this one of the creamiest mushroom soups you’ll ever eat.
Good news – you can make restaurant-worthy miso soup in your own kitchen!
Little bites of tofu and seaweed float in a salty, savory, clear broth.
This is a 15-minute meal that’s ideal for meatless Mondays or busy mid-week dinners.
Smooth, creamy, with just a hint of sweetness, this is a fall-flavored recipe that brightens the dullest of days.
It’s also extremely diet friendly. With fresh whole foods as the main ingredients, this will satisfy paleo eaters, keto fans, the low-carb crowd, and vegans.
Who needs chicken noodle soup when you can have chickpea noodle soup?
The protein-rich legumes are a great stand-in for poultry here, simmered in a healthy broth perfect for cold and flu season.
A mouth-watering bowlful of white bean soup is just the thing for cold nights and dark days.
Use your favorite white beans in this versatile recipe (navy, lima, or cannelini will all work well) that also features plenty of veggies and creamy coconut milk.
It’s surprisingly spicy too, with a flavorful blend of marjoram, paprika, parsley flakes, thyme, allspice, cayenne, and a bay leaf.
This hearty soup is a belly-pleasing winter warmer.
With fluffy potatoes, fresh leeks, rosemary, and thyme, one bowl is never enough, so you’ll want to make a big pot.
Serve with crusty, buttered bread or, if you’re watching your carbs, a simple green salad. This soup will swiftly become a favorite.
Paneer is an Indian cheese, also known as Indian cottage cheese. It’s light and creamy with a very mild taste.
That mild flavor makes it the perfect backdrop to stronger tastes.
In this scrumptious recipe, paneer is combined with fresh ginger root, garlic, mustard seed, curry leaf, and coconut.
This is a complex dish that’s bursting with tantalizing tastes and fragrant flavors.
Manchow soup is a delicious fusion of Chinese and Indian cuisine.
Made from a variety of sauteed veggies, the Chinese influence comes through with sesame oil, garlic, and soy sauce.
You’ll also notice some Indian flavors in there with spicy chili, warming ginger, and fresh coriander.
If you’re whipping up a pot for a party or just want to impress the family, top with fried noodles before serving.
This recipe for spicy Indian potato soup is simple but satisfying.
You won’t believe how much flavor comes from just potatoes, spices, and water.
Make it in the Instant Pot, slow cooker, or on the stove. Either way, your kitchen will smell amazing and your belly will be very happy.
There’s three steps to this light, zesty, summer-time soup. Step one, blend cucumbers, almond milk, apple, lime, basil, and garlic.
Step two, chill. Step three, serve. After tasting it, you may want to add another step – go back for seconds.
A summer soup from Southern Spain, this chilled garlic and almond broth is an unusual recipe with unforgettable flavor.
It does take some prep though. You’ll need to soak your almonds overnight – this makes them easier to blend to a creamy paste.
Blend your almonds with bread, apple, garlic, and olive oil.
Chill before serving and, if you want a hit of extra juicy sweetness, serve with sliced white grapes on top.