I’ve attached a video for every recipe below from my favorite home cooks.

Vegetarian soups are a great way to warm up and stay healthy. They’re packed with veggies, easy to make, and perfect for any season. You can whip up a tasty veggie soup in just 30 minutes, making it ideal for busy weeknights or quick lunches.
From creamy butternut squash to hearty lentil, there’s a vegetarian soup for every taste. These recipes are not only good for you but also full of flavor. You’ll find options that are vegan, gluten-free, and suitable for various dietary needs.
Tomato Basil Soup
Ingredients:
- 3 lbs Roma tomatoes, halved
- 2 medium carrots, chopped
- 1 onion, diced
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1/4 cup fresh basil leaves
- Salt and pepper to taste
Instructions:
Preheat your oven to 450°F (230°C).
Toss tomatoes and carrots with 1 tbsp olive oil, salt, and pepper. Roast for 40-45 minutes.
In a pot, sauté onion in 1 tbsp oil for 5 minutes. Add garlic and cook for 30 seconds.
Add roasted veggies, broth, and basil to the pot. Bring to a boil, then simmer for 15 minutes.
Blend the soup until smooth. Season with salt and pepper.
Serve hot, garnished with fresh basil if you like.
Butternut Squash Soup
You’ll need:
- 1 butternut squash, peeled and cubed
- 1 onion, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions:
Preheat your oven to 400°F (200°C).
Toss the squash, onion, and carrots with olive oil on a baking sheet. Roast for 25-30 minutes until tender.
In a large pot, sauté the garlic in olive oil for 1 minute.
Add the roasted veggies, broth, and thyme to the pot. Bring to a simmer and cook for 15 minutes.
Use an immersion blender to puree the soup until smooth.
Season with salt and pepper to taste.
Serve hot and enjoy your homemade butternut squash soup!
Minestrone Soup
You’ll need:
- 2 carrots, diced
- 2 celery stalks, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 can kidney beans, drained
- 1 cup green beans, cut
- 1 cup pasta (small shapes)
- 6 cups vegetable broth
- 2 cups spinach
- Italian herbs, salt, pepper
Instructions:
Sauté carrots, celery, and onion in a pot until soft.
Add garlic, cook for 1 minute.
Pour in tomatoes, beans, broth, and herbs. Bring to a boil.
Add pasta and green beans. Simmer for 10 minutes.
Stir in spinach. Cook until wilted.
Season with salt and pepper to taste.
Serve hot with crusty bread.
Cream Of Mushroom Soup
You’ll need:
- 1 pound mushrooms, sliced
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup plant-based milk
- 2 tablespoons flour
- 2 tablespoons olive oil
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions:
Heat oil in a pot. Add onions and garlic, cook until soft.
Add mushrooms and thyme. Cook for 5 minutes.
Sprinkle flour over mushrooms, stir for 1 minute.
Pour in broth and milk. Bring to a simmer.
Cook for 15 minutes, stirring occasionally.
Blend half the soup if you want it creamier.
Season with salt and pepper.
Serve hot and enjoy your homemade cream of mushroom soup!
Lentil Soup
Ingredients:
- 2 cups dried lentils
- 1 onion, diced
- 3 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 6 cups vegetable broth
- 1 can diced tomatoes
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
Instructions:
Rinse the lentils and set aside.
Heat olive oil in a large pot. Add onion, carrots, and celery. Cook for 5 minutes.
Add garlic, cumin, and paprika. Stir for 1 minute.
Pour in broth, tomatoes, and lentils. Bring to a boil.
Reduce heat and simmer for 25-30 minutes until lentils are tender.
Season with salt and pepper.
Serve hot and enjoy your tasty lentil soup!
Vegetable Barley Soup
Ingredients:
- 1 cup pearl barley
- 8 cups vegetable broth
- 2 carrots, diced
- 2 celery stalks, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 cup frozen peas
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
Instructions:
Rinse the barley and add it to your slow cooker.
Toss in the carrots, celery, onion, garlic, and tomatoes.
Pour in the vegetable broth and add the Italian seasoning.
Cook on low for 6-8 hours or high for 3-4 hours.
Add the frozen peas in the last 30 minutes of cooking.
Season with salt and pepper before serving.
Split Pea Soup
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 pound dried split peas
- 6 cups vegetable broth
- 1 teaspoon thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions:
Heat oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 7-9 minutes until soft.
Add garlic and cook for 1 minute more. Stir in split peas, broth, thyme, and smoked paprika.
Bring to a boil, then reduce heat and simmer for 1.5-2 hours. Stir occasionally and add water if needed.
Season with salt and pepper. Blend if you want a smoother texture.
Serve hot and enjoy your tasty vegetarian split pea soup!
Carrot And Coriander Soup
Ingredients:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups carrots, chopped
- 1 potato, diced
- 1 tsp ground coriander
- 4 cups vegetable stock
- Fresh cilantro leaves
Instructions:
Heat oil in a large pot. Add onion and garlic, cook until soft.
Toss in carrots, potato, and ground coriander. Stir for 1 minute.
Pour in vegetable stock. Bring to a boil, then simmer for 20 minutes.
Blend the soup until smooth.
Serve hot, garnished with fresh cilantro leaves.
Broccoli Cheddar Soup
Ingredients:
- 4 cups broccoli florets
- 1 carrot, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups shredded cheddar cheese
- 1/2 cup flour
- 1/4 cup butter
- 2 cups milk
- Salt and pepper to taste
Instructions:
Melt butter in a large pot. Add onions, carrots, and garlic. Cook until soft.
Stir in flour to make a roux. Slowly whisk in broth and milk.
Add broccoli. Simmer for 15 minutes until veggies are tender.
Stir in cheese until melted. Season with salt and pepper.
Blend half the soup if you like it smoother. Serve hot and enjoy!
Potato Leek Soup
Ingredients:
- 3 leeks, cleaned and sliced
- 4 medium potatoes, cubed
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1 cup plant-based milk
- 2 cloves garlic, minced
- 1 tsp dried thyme
- Salt and pepper to taste
- Optional: fresh chives for garnish
Instructions:
Heat olive oil in a large pot over medium heat. Add sliced leeks and sauté for 5 minutes until softened.
Add minced garlic and cook for another minute.
Toss in cubed potatoes, thyme, salt, and pepper. Stir to combine.
Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes until potatoes are tender.
Use an immersion blender to puree the soup until smooth.
Stir in plant-based milk and heat through.
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh chives if desired.
Gazpacho
Here’s a delicious gazpacho recipe you can make:
Ingredients:
- 4 ripe tomatoes, chopped
- 1 cucumber, peeled and diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions:
Put all ingredients in a blender.
Blend until smooth.
Chill in the fridge for at least 2 hours.
Serve cold, garnished with diced veggies if you like.
Enjoy your refreshing gazpacho!
Sweet Potato Soup
Ingredients:
- 2 sweet potatoes, peeled and chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can coconut milk
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper to taste
- Optional: kale or spinach for garnish
Instructions:
Heat olive oil in a large pot. Add onion and garlic, cook until soft.
Add sweet potatoes, vegetable broth, and spices. Bring to a boil, then simmer for 20-25 minutes until potatoes are tender.
Pour in coconut milk. Use an immersion blender to puree the soup until smooth.
Taste and adjust seasoning if needed. If you like, add some chopped kale or spinach for extra nutrients.
Serve hot and enjoy your comforting sweet potato soup!
French Onion Soup (Vegetarian)
Ingredients:
- 3 lbs yellow onions, sliced
- 2 tbsp vegan butter or olive oil
- 4 cups vegetable broth
- 1/2 cup red wine
- 2 bay leaves
- 1 tsp dried thyme
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
- Baguette slices
- Vegan gruyere cheese
Instructions:
Heat butter in a large pot over medium heat. Add onions and cook for 30-40 minutes, stirring often, until caramelized.
Pour in wine to deglaze the pot. Add broth, bay leaves, and thyme. Simmer for 30 minutes.
Stir in balsamic vinegar. Season with salt and pepper.
Toast baguette slices. Preheat broiler.
Ladle soup into oven-safe bowls. Top with toasted bread and vegan cheese.
Broil until cheese melts and browns. Serve hot and enjoy your vegetarian French onion soup!
Wild Rice Soup
Ingredients:
- 1 cup wild rice
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, sliced
- 1 sweet potato, cubed
- 8 oz mushrooms, sliced
- 3 garlic cloves, minced
- 6 cups vegetable broth
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions:
Cook wild rice according to package directions.
In a large pot, sauté onion, carrots, and celery for 5 minutes.
Add sweet potato, mushrooms, and garlic. Cook for 3 more minutes.
Pour in vegetable broth. Add thyme and bay leaf.
Bring to a boil, then simmer for 20 minutes.
Stir in cooked wild rice. Season with salt and pepper.
Simmer for 5 more minutes. Remove bay leaf before serving.
Cabbage Soup
You’ll need:
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery sticks, chopped
- 3 garlic cloves, minced
- 1 small cabbage, chopped
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 potato, diced
- 1 can white beans, drained
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions:
Heat olive oil in a large pot. Add onion, carrots, and celery. Cook for 5 minutes.
Stir in garlic and cook for another minute.
Add cabbage, broth, tomatoes, potato, and beans. Bring to a boil.
Reduce heat and simmer for 20-25 minutes until vegetables are tender.
Season with salt and pepper. Serve hot and enjoy your homemade cabbage soup!
Corn Chowder
You’ll need:
- 2 tbsp olive oil
- 1 onion, diced
- 2 celery stalks, chopped
- 2 potatoes, cubed
- 3 cups corn kernels
- 4 cups vegetable broth
- 1 cup milk or plant-based alternative
- Salt and pepper to taste
Instructions:
Heat oil in a large pot. Add onion and celery, cooking until soft.
Stir in potatoes and corn. Cook for 5 minutes.
Pour in broth and bring to a boil. Reduce heat and simmer for 15 minutes.
Add milk and season with salt and pepper. Simmer for 5 more minutes.
Blend half the soup if you want a creamier texture. Serve hot and enjoy!
Creamy Cauliflower Soup
Ingredients:
- 1 large cauliflower, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup plant-based milk
- 2 tbsp olive oil
- 1 tsp thyme
- Salt and pepper to taste
- Optional: nutritional yeast for a cheesy flavor
Instructions:
Heat olive oil in a large pot. Add onion and garlic, cooking until golden.
Toss in cauliflower, vegetable broth, and plant-based milk. Bring to a boil.
Reduce heat and simmer for 15-20 minutes until cauliflower is soft.
Add thyme, salt, and pepper.
Blend the soup until smooth using an immersion blender.
Taste and adjust seasonings as needed. Add nutritional yeast if desired.
Serve hot and enjoy your creamy cauliflower soup!
Spinach And White Bean Soup
Ingredients:
- 2 teaspoons olive oil
- 3 garlic cloves, minced
- 3 cans (15 oz each) cannellini beans, rinsed and drained
- 4 cups vegetable stock
- 1/4 teaspoon black pepper
- 2 cups fresh spinach
- 1/4 cup fresh parsley, chopped
- Grated Parmesan cheese (optional)
Instructions:
Heat olive oil in a large pot over medium heat. Add garlic and cook for 1-2 minutes until fragrant.
Add 2 cans of beans and vegetable stock. Bring to a boil, then reduce heat and simmer for 10 minutes.
Use an immersion blender to puree the soup until smooth.
Add the remaining can of beans, pepper, and spinach. Cook for 5 minutes until spinach wilts.
Stir in fresh parsley. Serve hot, topped with Parmesan cheese if desired.
Red Pepper Soup
Ingredients:
- 4 red bell peppers
- 1 onion
- 3 garlic cloves
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions:
Preheat your oven to 450°F (230°C).
Cut peppers and onion into quarters. Place them on a baking sheet with garlic cloves. Drizzle with olive oil.
Roast vegetables for 30-40 minutes until charred.
Let peppers cool, then remove skin and seeds.
Blend roasted vegetables with broth, paprika, salt, and pepper until smooth.
Pour soup into a pot and heat until warm.
Serve and enjoy your tasty red pepper soup!
Thai Coconut Curry Soup
Ingredients:
- 1 tablespoon coconut oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 sweet potato, cubed
- 2 carrots, sliced
- 1 red bell pepper, chopped
- 2 tablespoons red curry paste
- 1 can coconut milk
- 3 cups vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- Salt and pepper to taste
- Fresh cilantro and lime wedges for serving
Instructions:
Heat coconut oil in a large pot over medium heat. Add onion and garlic, cooking until soft.
Toss in sweet potato, carrots, and bell pepper. Cook for 3-4 minutes, stirring often.
Stir in curry paste and cook for another minute until fragrant.
Pour in coconut milk, vegetable broth, soy sauce, and brown sugar. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
Season with salt and pepper to taste. Serve hot with fresh cilantro and lime wedges.
Zucchini And Basil Soup
Ingredients:
- 4 medium zucchini, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup fresh basil leaves
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions:
Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
Add garlic and cook for another minute. Stir in chopped zucchini and cook for 5 more minutes.
Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes or until zucchini is tender.
Remove from heat and add fresh basil leaves. Use an immersion blender to puree the soup until smooth.
Season with salt and pepper to taste. Serve hot and enjoy your homemade zucchini and basil soup!
Roasted Tomato Soup
Ingredients:
- 3 lbs Roma tomatoes, halved
- 1 onion, quartered
- 4 garlic cloves, unpeeled
- 2 carrots, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp dried thyme
- 1 cup vegetable broth
- 1/4 cup fresh basil leaves
- 1/4 cup heavy cream (optional)
Instructions:
Preheat your oven to 450°F (230°C).
Toss tomatoes, onion, garlic, and carrots with olive oil, salt, pepper, and thyme on a baking sheet.
Roast vegetables for 35-40 minutes, until soft and slightly charred.
Transfer roasted veggies to a pot. Add broth and basil.
Simmer for 15 minutes.
Blend the soup until smooth using an immersion blender.
Stir in cream if desired. Serve hot and enjoy!
Mushroom Barley Soup
Ingredients:
- 1 cup pearl barley
- 8 cups vegetable broth
- 2 cups sliced mushrooms
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp thyme
- Salt and pepper to taste
Instructions:
Heat olive oil in a large pot. Add onion, carrots, celery, and garlic. Cook until soft.
Add mushrooms and cook for 5 minutes.
Stir in barley, broth, thyme, salt, and pepper. Bring to a boil.
Reduce heat and simmer for 45 minutes or until barley is tender.
Taste and adjust seasoning if needed. Serve hot and enjoy your comforting soup!
Moroccan Chickpea Soup
Ingredients:
- 2 cans chickpeas, drained
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, sliced
- 4 cups vegetable broth
- 1 can diced tomatoes
- 2 tbsp olive oil
- 2 tsp cumin
- 1 tsp paprika
- 1/2 tsp cinnamon
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lemon wedges
Instructions:
Heat oil in a large pot. Add onion, carrots, and celery. Cook until soft.
Stir in spices and cook for 1 minute.
Add chickpeas, broth, and tomatoes. Bring to a boil.
Reduce heat and simmer for 20 minutes.
Season with salt and pepper.
Serve hot with cilantro and lemon wedges.
Curried Pumpkin Soup
Ingredients:
- 1 can (15 oz) pumpkin puree
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp curry powder
- 4 cups vegetable broth
- 1 can coconut milk
- Salt and pepper to taste
- Optional: red lentils, cayenne pepper
Instructions:
Heat oil in a pot. Sauté onion until soft, about 4 minutes.
Add garlic and ginger. Cook for 1 minute until fragrant.
Stir in curry powder and cook for 30 seconds.
Add pumpkin puree, vegetable broth, and coconut milk. Mix well.
Bring to a boil, then reduce heat and simmer for 15 minutes.
Use an immersion blender to puree the soup until smooth.
Season with salt and pepper to taste.
Serve hot with a drizzle of coconut milk on top if desired.