121 vegetarian soup recipes

Vegan winter squash and apple soup with butternut squash, sweet potato, apples, and a Chinese five-spice kick. Eight ingredients, naturally creamy, perfect fall comfort food.

A creamy and colorful soup that is perfect for a chilly Autumn day. Best served with a slice of bread or crackers.

A hearty vegetable soup that is guaranteed to be gone in minutes!

Used roma tomatos, basil and parsley from the garden, which made the soup super refreshing and tasty. Just make sure that when you puree the soup in your blender, use a towel to cover the lid tightly; or just use a hand mixer directly.

Shiitake mushrooms, a few different vegetables, garlic-black bean sauce, and glass noodles make this soup packed with great flavors and nutrients. Enjoy it with a refreshing and light salad aside.

Summer white bean soup with sauteed celery, swiss chard or kale, a splash of rice vinegar, and a hint of liquid aminos. Light, vegetarian, naturally high in fiber and gentle enough for warm weather.

This delicious vegetable soup can help you use your left-over Parmesan rinds and your leftover bread, with several fresh vegetables under a low temperature cooking, the soup is just flavorful.

Warm up a cool autumn day with this fragrant soup that is full of flavor in every spoonful.

Shiitake mushrooms, tofu and potatoes are like sponge that soak all the great flavor from the miso stew. Green beans add bright color and nice crisp, and the glass noodles give a bit chewiness and some healthy calories that are good for you.

A cozy and comfy miso stew is ideal for cool fall and cold winter. Sweet potato, tofu (or you can use cooked chicken or pork meat instead), and mushrooms are browned with garlic, ginger and scallions first to maximize the deliciousness, then simmered in a miso based soup. Warms you up in a second!

Moroccan chickpea soup (Hasa Al-Hummus) with cilantro, garlic, hot chili, and lemon. A North African vegetarian classic with simple, bright flavors.

Fresh sweet corn and parsnip soup blends summer corn with earthy parsnips, milk, and herbs into a silky pureed bowl finished with mascarpone and parsley. A vegetarian late-summer comfort soup.

Summer soup with potato, leek, watercress, and fresh basil in vegetable stock. A light, peppery vegetarian soup that celebrates green flavors without cream or heavy thickeners.

Light Filipino-style vegetable soup with stir-fried mixed vegetables, soy sauce, and fresh watercress stirred in at the end. A simple, nourishing bowl ready in about an hour.

Vegetable miso soup brightened with sweet green peas, scallion, jalapeño, garlic, and dulse seaweed. A fresh, 30-minute twist on the classic Japanese starter.

A spicy soup that can be served hot or cold. Fresh baked biscuits are a nice accompaniment.