Whether you like your soup chunky or smooth, we have a vegetarian soup recipe that fits the bill. From classics like fresh tomato soup to hearty vegetable stews, these warming vegetarian soups will quickly become favorites in your recipe box.
This good-for-you Asian-style soup with broccoli, tofu, and noodles is packed with vitamin A while staying low in calories. A bit of crushed red pepper added toward the end of cooking gives the broth its spicy finish.
Herbes de Provence -- a French-inspired spice blend -- shines in this vegetarian soup recipe, adding a delicately sweet flavor. Creamy feta cheese broiled to a crisp in Dijon-flavor bread crumbs perfectly balances the texture of the tender cooked vegetables.
You’d never guess that this vegetarian soup only takes six ingredients to make! Topped with cheese ravioli and drizzled with molasses, it’s a partyworthy side dish that can be ready on the table in 30 minutes.
Classic tomato soup is always better homemade than from a can. The secret in our 30-minute recipe is to add a tablespoon of honey before serving to balance out the acidity of the tomatoes.
Learn how to make the most of in-season spring vegetables, such as asparagus, zucchini, and fennel, and learn the secret to easy vegetable soup.
Delicious and creamy, this simple sweet potato soup is complemented by crunchy cheese crisps. Curry powder gives the crisps a sweet heat, and the crisps light texture is perfect for dipping in soup.
There isn’t a better way to get your veggies than in this light and satisfying vegetarian soup that’s less than 200 calories. It’s perfect for a hearty winter meal since it’s full of fiber and protein.
If you like chilled soups, you’ll love this summer spin on classic gazpacho. Sweet nectarines, creamy avocado, and crisp veggies give the soup its standout texture and flavor, while hearty quinoa makes the low-cal recipe a satisfying meal.
Just seven ingredients are all it takes to make this summer vegetarian soup.The whole wheat orzo pasta, which is similar to rice, adds heartiness to lemon-marinated summer squash.
We recommend dishing up a bowl of this high-fiber vegetarian soup on a chilly evening. It’s packed with good-for-you veggies, such as carrots, leeks, kale, and mushrooms, and serves eight -- so you can easily freeze leftovers for a quick dinner later on.
This chunky sweet potato stew is almost chili-like in texture and can easily be doubled to feed a crowd. Fresh jalapeno and sweet red pepper give the vegetarian stew a bit of heat, while the black beans provide an ample amount of protein.
Soup in 15 minutes that’s not from a can? Yes, it’s possible -- canned pumpkin and cannellini beans are simply heated through with broth and coconut milk. Drizzle with lime juice and you’re all set for a quick first course or dinner.
Another vegetarian soup that's ready in just 30 minutes, this easy minestrone gets a fresh twist with mushrooms and feta cheese. Cherry tomatoes, fresh oregano, and a drizzle of olive oil on top remind the soup of its Italian roots.
Slow-roasted garlic is the flavor star of this creamy bean soup, balanced out by slightly caramelized leeks and fennel. White beans pack the vegetarian soup with protein, and seasoned escarole provides a colorful garnish.
Turn a proven combination -- apples and cheese -- into this creamy vegetarian soup that gets its heartiness from potato chunks. Garnish the soup with slices of Granny Smith apples for tart flavor; Pacific Queen apples are a sweeter alternative.