Looking for easy healthy meals? Think soup! These top vegetarian soup recipes are seriously satisfying for eaters of all kinds.
What’s the best way to eat lots of veggies? Soup! Why? Soups are easy to make, and they make those nutrient-packed vegetables taste so delicious that you can’t stop eating them. I mean, which would you choose: carrot stick or classic chili? Yeah, that’s what we thought.
So without further ado, here are our top favorite vegetarian soup recipes! Let us warn you: we’re obsessed with infusing big flavor into humble vegetables. Each of these vegetarian soup recipes have been carefully tested and seriously enjoyed before they get to your table. So we can guarantee: you’re going to love them. PS want vegan? Go to 25 Best Vegan Soup Recipes.
And now…our top vegetarian soup recipes!
Need a vegetarian soup recipe that pleases everyone? Try this Kale Soup with White Beans! Hearty Tuscan kale, white beans and tomatoes float in a tangy broth flavored with oregano and fennel. It’s like a combination of all our favorite soup recipes in one bowl: comforting and full of bold Mediterranean-style flavors. It comes together in just 30 minutes and makes a huge pot that’s great for leftovers. Really, it ticks all of our boxes! Healthy, easy, and irresistibly tasty.
This vegetarian tortilla soup is at the top for good reason! It has the most savory, zesty broth flavor that you'd think had to simmer all day: but it takes only 30 minutes. The secret? A touch of canned adobo sauce, which brings nuanced flavor without the heat. Add to that bell peppers, black beans, corn and onion, and top it with crunchy tortilla strips. It's a winner with everyone we've served it to—hands down.
Here’s a vegetarian soup that will make people come flocking and might result in a few marriage proposals: this creamy tortellini soup! This is one for the books. You can make it in under 30 minutes, and the flavor that results is simply killer. Tomatoes, basil, Parmesan and cream make a lusciously flavored broth that floats with doughy orbs of tortellini. In fact, we put down our spoons in amazement at first bite.
WOW is all we can say about this creamy wild rice soup recipe! It's made in an Instant Pot, but we've also got a stovetop variation because our readers went CRAZY over this one! It's creamy by way of cashews that are blended right along with the soup to make a creamy base. Then there's tender wild rice, cozy carrots and onions, and white beans that round it out to add more plant-based protein. This one is vegan and gluten-free too, and we've heard from multitudes of people who say that meat-eaters love it too.
Also try: Instant Pot Wild Rice Soup or Wild Rice Mushroom Soup
Can you have too many vegetarian chili recipes? We think not. Introducing our new favorite easy spin…this Black Bean Chili recipe! It’s beyond simple to make, and the flavor is outstanding. It’s got a hint of smokiness to highlight the tangy tomatoes and savory black beans. Top it with your favorite toppings, and it’s so hearty and savory, you’ll forget it’s healthy, too.
Ready for your new favorite cozy and healthy soup? Loaded potato soup. Who could pass that up? This one is impossibly creamy with intermittent potato chunks, using no heavy cream at all! Old Bay gives it an irresistible undertone. And it’s so easy to make: you don’t even need a blender! Like any good recipe, the best part is the toppings. Load it up with whatever you like: here we used shredded cheese, sour cream, chives, and smoky, salty vegan bacon.
This pizza soup recipe is sublime. The broth is flavored with pizza sauce, tomatoes, and a little Parmesan to make it creamy. The toppings are swimming along inside: bell peppers, garlic and mushrooms, making for a savory pop that surprises you in every bite. Serve with garlic toast, grilled cheese or simply crusty bread and it’s a meal you’ll want to make over and over…and over.
This garden vegetable soup is like canned soup, but infinitely better! It's one of our favorite vegetarian soup recipes because it's cozy and comforting, and everyone loves it. The recipe is seriously simple, and features a savory broth and lots of quick-cooking veggies.
Pasta e ceci is a traditional Italian “pasta and chickpea soup” This stew is full of big Italian flavors: intense vibrant tomato, leafy Tuscan kale, and a creamy broth made with Parmesan rind. Swimming in it all are the chickpeas and pasta of the soup’s title, making it hearty and filling. It’s a stunner!
Try this Quick Black Bean Soup recipe! Using canned beans makes it possible to whip up this tasty soup in 30 minutes. It’s creamy, garlicky and hearty, and a big bowl feels positively restorative. Top it with pico de gallo for a bright and zingy contrast in flavors. Then take it over the top with crushed tortilla chips and pickled peppers, or serve it with a baked quesadilla.
There’s something about potato corn chowder that makes it work both in the heat of summer and on cozy fall days, too. This one is our best ever corn chowder recipe, if we must say ourselves. It’s based on a vegan corn chowder recipe from our cookbook, Pretty Simple Cooking. But for this one we wanted to try a classic corn chowder: with milk and butter! It turned out seriously creamy, with a savory, salty, and sweet flavor from simmering the corn cobs directly in the pot.
Looking for a flavor-packed healthy soup? Try this easy Cabbage Soup recipe! Though it’s humble, cabbage makes incredibly satisfying dishes dressed up as sauteed cabbage or coleslaw. Here it makes a hearty, satisfying soup, packed with veggies that swim in a savory-spiced broth of fire roasted tomatoes.
There’s just something about silky caramelized onions topped golden, crusty cheese that takes your breath away every time. This is classic French cooking at its finest. It’s not just the flavor. It’s the promise that while the outside world is cold and brutal, every spoonful is pure bliss. This vegetarian French onion soup is our spin on the classic: it’s so full of rich, nuanced flavor you won’t miss the traditional beef broth.
If you love tacos and you love soup…well, taco soup is a no brainer! It’s a Tex Mex invention like taco salad, basically a mashup between a Mexican tortilla soup and American chili. Each bowl is warming, savory and smoky, and a cozy canvas for toppings like sour cream and crushed tortilla chips. The best part: it’s done in 30 minutes and customizable for eaters of any diet.
An essential every home cook needs? This classic Tomato Soup recipe! There’s nothing more homey than a big pot bubbling on the stove with its bright garlicky aroma. Add to that a browned, gooey grilled cheese from the griddle and well: it’s basic in all the right ways. Just a like a classic Caesar salad or avocado toast: a great tomato soup is not rocket science but always, always satisfying. This recipe is beyond easy to make and will please everyone in the family (even the picky ones).
Here's one of our fan favorite vegetarian soup recipes: Moroccan cauliflower soup! The cauliflower is roasted until lightly charred in a very hot oven. Then it’s blended with onion, carrot and warm Moroccan spices into a silky puree. Think: cumin, coriander, turmeric, ginger, and cinnamon. This soup is pretty simple to put together, full of nutrients, and vegan and gluten-free too.
Here’s a healthy soup you’ll immediately add to your regular rotation…because it’s just that good. Try this White Bean Soup recipe, full of humble ingredients and huge flavor! It’s a new favorite over here, especially now that soup season has arrived. Tender white beans float in the cozy broth with soft potatoes and leafy kale. Lemon zest lends brightness and tarragon brings an herby nuance.
Ready for the coziest, most comforting soup recipe? This curried butternut squash soup tastes like a bowl of sunshine. And because it's pureed with chickpeas, it's heartier than most butternut squash soups. The Thai flavors of coconut, ginger and curry are the perfect match to this lightly sweet orange squash! Pair with grilled cheese or fancy quesadilla to make it a meal.
Also try: Instant Pot Butternut Squash Soup or Easy Butternut Squash Soup
If there’s one food that always satisfies, it’s a great lentil soup. Lentils are one of nature’s wonders: they’re full of protein, shelf stable for years, inexpensive, and make for some of the most satisfying filling meals. Got a bag of split red lentils? Here’s exactly what to make: this simple Red Lentil Soup! It’s deliciously hearty, featuring aromatic vegetables, lemon and a hint of smoked paprika.
There’s nothing quite like the cozy factor that is split pea soup. This vegetarian version is one of our favorite healthy dinner recipes since it’s not only hearty and delicious, but it’s also incredibly easy to make. Here you'll use a touch of liquid smoke in place of the traditional ham.
Here’s a bright orange puree that that tastes like sunshine: Carrot Ginger Soup! This recipe is ideal for when you’ve got a big bag of carrots to use up, or when you’re in the midst of a gray season craving sun. It’s great as a first course, or for lunch with grilled cheese.
This brilliant red tomato artichoke soup is bursting with tangy flavor and the perfect thing for a gray day! The resulting soup is so flavorful and comforting that we could almost eat it for every meal (almost). Serve with homemade garlic croutons and shaved Parmesan for the ultimate in cozy.
This Moroccan stew is one of our top picks for a vegetarian soup recipe. Why? It’s ultra flavorful, with a blend of warm Moroccan spices: coriander, cumin, turmeric, ginger, and cinnamon. And it’s full of nutrient rich vegetables: sweet potatoes, chickpeas, tomatoes and spinach. Serve it with quinoa for a delicious plant based dinner that’s also gluten free. If you'd like, add a dollop of Greek yogurt and a squeeze of lemon to top it off.
No need to roast a pumpkin: all you need for this pumpkin soup is a can of pumpkin puree! It’s got another secret ingredient too, that makes it more filling than a standard creamy soup: red lentils. The lentils thicken this soup and give it creamy body. Top sour cream swirls and crunchy homemade croutons, and well: it’s a cozy masterpiece. (PS Add Everything Bagel Seasoning to your croutons to take it over the top!)
This Italian soup is homey, comforting, and heart-meltingly good. And it only takes about 30 minutes to make! It’s chock full of nutritious veggies: spinach, chickpeas, green beans, tomatoes, onion, and garlic. Then add gnocchi, those tasty homemade pasta pillows! It’s full of tangy, herby flavor without too much effort.
Looking for another gnocchi soup? Try Tomato Basil Soup with Gnocchi
This Tuscan stew is earthy and homey, featuring tangy artichokes and hearty lentils with a garlicky tomato base. Dark leafy green kale brings in nutrients and soaks up the flavor-packed broth. To make it a meal, serve with crusty artisan bread and garnish with Pecorino Romano or Parmesan cheese.
Oh hello, luscious and velvety Sweet Potato Soup! This root vegetable is makes the best sweet and creamy puree. Accentuate it with a healthy dose of smoked paprika and the flavor is earthy, subtly smoky and absolutely irresistible. This healthy vegetarian soup will please just about anyone: even avowed sweet potato haters!
Here's a chili recipe that's a unique spin on the standard: mango black bean chili! In this vegetarian soup, chunks of fresh mangos add a sweetness and complexity that's unexpected yet satisfying. A hint of allspice and a squeeze of lime kick it up a notch, and black beans and quinoa add protein and body.
This vegetarian soup is full of green vegetables: green peas, baby greens, chives, and mint. The soup has a cozy, hearty and almost meaty flavor from cumin, coriander, and garlic, set off by the fresh herbs. Its vibrant color makes it eye catching, and it's just as delicious as it looks.
Leave it to the Italians to have beautiful words for even the most unglamorous of concepts. “Stracciatella” (strah-chi-ah-tay-lah) literally means “rags” in Italian. When it comes to gelato, the “rags” are bits of chocolate mixed throughout a creamy vanilla base. But “stracciatella” also applies to soup. In this case, the rags are eggs – a kind of Italian egg drop soup. The Pecorino cheese and eggs bring a delightful savoriness.
Food is all about vibe, and this soup channels all those cozy, comforting, and warm feelings! This tomato gnocchi soup recipe is tangy and bright, filled with chewy gnocchi pillows and topped with Parmesan cheese. The secret to the creamy tomato basil base is after sauteing onion and garlic, deglaze the pan with white wine vinegar. The tangy vinegar brings out the brightness in the tomatoes: and combined with peppery fresh basil, it's irresistible.
Another tomato soup? Try our Easy Tomato Basil Soup or Creamy Vegan Tomato Soup.
- Want the best of? Try 30 Best Soup Recipes.
- Want seasonal? Try Winter Soups or Fall Soups.
- Want healthy soups? Try 12 Best Healthy Soup Recipes
- Love Italian recipes? These 10 Italian Soups are fantastic.
Tip: try homemade vegetable broth
If you have time and leftover vegetables, a great way to use them is making homemade vegetable broth! It uses up old vegetable scraps and is a great way to minimize food waste in your kitchen! It takes about 1 hour to make. Here’s our Easy Vegetable Broth Recipe.Print
30 Great Vegetarian Soup Recipes: Kale White Bean Soup & More!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 to 6 1x
This Italian kale soup recipe with white beans is full of bold, Mediterranean flavor! Healthy and satisfying, it’s ready in just 30 minutes.
- 2 tablespoons olive oil
- 1 tablespoon salted butter (or olive oil)
- 1 large white onion, diced
- 1 medium carrot, peeled and diced
- 2 28-ounce cans diced fire roasted tomatoes*
- 4 cups vegetable broth
- 2 15-ounce cans white beans, drained and rinsed
- 1 ½ teaspoons dried fennel seed, crushed with fingers, divided
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 ½ teaspoon kosher salt, divided
- 2 bunches Tuscan kale (or 1 large bunch curly kale), chopped
- Shredded Parmesan or Pecorino Romano cheese for serving, optional
- Prepare the onion and carrot as noted above.
- In a large pot or Dutch oven, heat the olive oil and butter (or all olive oil) over medium high heat. Add the onion and carrots and sauté for 5 to 7 minutes until tender.
- Add the diced tomatoes, vegetable broth and beans. Bring to a steady simmer, then add 1 teaspoon of the fennel seed, along with the dried oregano, smoked paprika and kosher salt. Simmer 12 minutes. (Meanwhile, chop the kale.)
- Add the kale and simmer additional 2 to 3 minutes until the kale is tender. Add the additional ½ teaspoon crushed fennel seed. Taste a cooled spoonful and add up to ½ teaspoon additional kosher salt (depending on the salt level of your broth and beans), until the flavor pops.
- Serve immediately with grated Parmesan or Pecorino Romano cheese. Store refrigerated for 3 days or frozen up to 3 months.
*If you can’t find fire roasted tomatoes, use the best canned tomatoes you can find. Add another ½ teaspoon smoked paprika and 1 teaspoon sugar, honey or maple syrup to round out the flavors.
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Keywords: Vegetarian Soup Recipes, Vegetarian Soup
What to serve with these vegetarian soups?
So you’ve got the vegetarian soup recipes: but how to make them into a meal? Here are a few sides that pair well with soups:
- Easy Vegan Cornbread
- Easy Garlic Bread
- Artisan Dutch Oven Bread
- Artisan Multigrain Bread
- Sourdough Bread Recipe
- Buttermilk Biscuit Recipe
- Popover Recipe
- Blackberry Salad with Balsamic Vinaigrette
- Favorite Chopped Salad
- Radish Chopped Salad Recipe
- Best Tossed Salad Recipe
- Strawberry Spinach Salad
- The BEST Kale Salad
Last updated: Feburary 2021