Looking for easy healthy meals? Think soup! These top vegetarian soup recipes are seriously satisfying for eaters of all kinds.

Vegetarian soup recipes

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!

Related soups

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.

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Kale Soup

30 Great Vegetarian Soup Recipes: Kale White Bean Soup & More!


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 6 1x
  • Diet: Vegetarian

Description

This Italian kale soup recipe with white beans is full of bold, Mediterranean flavor! Healthy and satisfying, it’s ready in just 30 minutes.


Ingredients

Scale
  • 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

Instructions

  1. Prepare the onion and carrot as noted above.
  2. 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.
  3. 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.)
  4. 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.
  5. Serve immediately with grated Parmesan or Pecorino Romano cheese. Store refrigerated for 3 days or frozen up to 3 months.

Notes

*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

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:

Last updated: Feburary 2021

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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