When the weather turns chilly, there's nothing better than a big pot of soup simmering on the stove. It warms up the whole kitchen, it makes plenty for leftovers, and it's one of the easiest ways to eat a lot of vegetables without even trying.
So we've gathered up 50 of our favorite vegetarian soup recipes from Oh My Veggies and our sister sites, VegKitchen and All She Cooks, to keep you cozy all season long.
Because these are vegetarian soups (not strictly vegan), you'll find plenty of comforting classics here: cheesy tortellini soups, Parmesan-topped purees, lasagna soup with a dollop of ricotta, creamy tomato soup with a splash of cream, and ramen bowls crowned with a jammy soft-boiled egg. There are also lots of bean, lentil, and veggie-packed soups that happen to be dairy-free. If you're looking for soups that are 100% plant-based, head over to our round-up of vegan soup recipes.
Tips for Making the Best Vegetarian Soup
- Start with a good broth. A flavorful vegetable broth is the backbone of almost every soup on this list. Store-bought is fine, but it's easy to make your own vegetable broth from kitchen scraps.
- Build flavor first. Take a few minutes to saute your onions, garlic, and other aromatics until soft and golden before adding the liquid. Roasting squash, tomatoes, or garlic first adds even more depth.
- Add dairy at the end. Stir in cream, milk, or cheese over low heat right before serving so it doesn't curdle, and cook pasta or tortellini just until tender so it doesn't get mushy in the leftovers.
- Use the right tools. A roomy stainless steel stock pot and an immersion blender (for pureeing soups right in the pot) make soup night so much easier. Here are a few more essential tools for making soup.
- Make extra. Most broth- and bean-based soups freeze beautifully for up to 3 months. For creamy or pasta soups, freeze the base and add the dairy or noodles when you reheat.
From creamy bisques and cheesy tortellini soups to hearty lentil pots and bright, brothy noodle bowls, here are 50 vegetarian soup recipes to warm you up all fall and winter!
50 Vegetarian Soup Recipes
All the cozy flavors of lasagna in a bowl: broken lasagna noodles, cannellini beans, mushrooms, and spinach simmer in an Italian-seasoned tomato broth. Top each serving with a dollop of creamy ricotta and a sprinkle of Parmesan.
Broccoli and potatoes cook down into a thick, velvety puree, and a generous handful of Parmesan makes it rich and savory. It's a simple one-pot soup that's perfect for chilly weeknights.
Roasted butternut squash, carrots, curry, and cinnamon blend with a splash of cream into a silky, gently sweet fall soup. Buttery spiced pumpkin seeds on top add the perfect crunch.
Mushrooms, white wine, shallots, and thyme build a deeply savory base for nutty wild rice. A swirl of sour cream makes it creamy without feeling heavy.
Cheese tortellini, lacinato kale, red peppers, and kidney beans make this tomato-based soup hearty enough for dinner. Finish each bowl with a little shredded mozzarella or Parmesan.
Leeks, cremini and shiitake mushrooms, turnips, and tomatoes simmer in a bright, lemony broth with fresh dill and parsley. This Greek-inspired soup is light but satisfying, perfect for early fall.
A gingery miso broth is loaded with shiitake mushrooms, bok choy, and ramen noodles. A jammy soft-boiled egg on top makes each bowl feel like a restaurant treat.
Frozen-and-pressed tofu gives this meatless classic a chewy, chicken-like bite. Wide egg noodles, carrots, celery, and fresh thyme simmer in a no-chicken broth that tastes just like the soup you grew up with.
Plump cheese tortellini float in a savory miso, ginger, and lime broth with red pepper and fresh cilantro. This fun Italian-meets-Japanese mash-up is hearty, bright, and ready in under an hour.
Butternut pumpkin gets roasted with honey and nutmeg until caramelized, then pureed with rosemary and a little cream. The result is a sweet, silky soup that's made for cool autumn evenings.
A whole head of roasted garlic, two kinds of mushrooms, red wine, and fresh thyme give this soup incredible depth. A cup of milk makes it creamy while keeping it lighter than the classic.
This one-pot copycat simmers canned tomatoes with vegetable broth, basil, and oregano, then finishes with a splash of cream. It's rich, tomato-y, and on the table in under an hour.
Butternut squash, fennel, apple, and carrots are roasted and pureed into a sweet, velvety base. Cheese tortellini stirred in at the end turn it into a satisfying main meal.
Sweet apples, carrots, and potatoes simmer with a hint of curry, then get blended smooth and finished with a swirl of cream. It's an easy one-pot dinner that tastes like fall.
When you get a spoonful with a little of everything, it really tastes like lasagna! Broken noodles, spinach, and tomatoes cook in one saucepan in 30 minutes, then get topped with ricotta and Parmesan.
Celery, spinach, and potato are simmered in butter and broth, then blended into a bright green soup packed with vitamins. A little grated Parmesan on top makes it extra cozy.
Turmeric, cumin, coriander, and a little chili turn humble cauliflower and potato into a golden, warming soup. Stir in some yogurt at the end for a tangy, creamy finish.
Spiralized daikon noodles swim in a savory broth with deeply caramelized onions and baby portobellos. A spoonful of pesto brightens it up, and it's naturally gluten-free.
Cauliflower, potatoes, shallots, and herbs simmer in a savory broth and blend up thick and velvety. It's comforting, super easy, and gets its creaminess from the vegetables themselves.
Carrots, gold potatoes, and herbes de Provence make a naturally sweet, silky soup. A big swirl of cream right before serving makes it extra luscious.
Roasting the acorn squash with a pinch of cinnamon brings out its nutty sweetness before it's blended with almond milk and broth. A dollop of sour cream or Greek yogurt is the perfect topping.
This streamlined pho builds a fragrant ginger broth in no time, then tops rice noodles with butter-sauteed shiitakes. Pile on bean sprouts, jalapenos, fresh herbs, and lime at the table.
Tomatoes, tiny pasta shells, and plenty of fresh spinach make this Italian-style soup hearty and comforting. It comes together in about 40 minutes with pantry staples.
Asparagus, zucchini, peas, and chickpeas fill this lighter take on minestrone. A handful of baby arugula and a squeeze of lemon at the end keep it fresh and bright.
Sweet fresh peas are blended with mint, parsley, and scallions into a vibrant green soup. Crunchy homemade garlic croutons on top make it irresistible.
Hominy, pinto beans, and poblano peppers simmer in a smoky, chipotle-spiced broth in this hearty meatless posole. It freezes beautifully, so make a double batch.
Black beans, corn, tomatoes, and warm spices do their thing in the slow cooker all day. Top each bowl with crispy baked tortilla strips, avocado, sour cream, and cheese, and freeze the leftovers for later.
Lentils, carrots, celery, and tomato paste are seasoned with oregano and cumin in this hearty, cozy soup. It's thick enough to feel almost like a stew, so serve it with crusty bread and a drizzle of good olive oil.
White kidney beans, kale, and orzo simmer in an Italian-seasoned tomato broth. It's loaded with fiber and greens and makes great leftovers for lunch.
This vegetarian twist on the classic seafood stew swaps in chickpeas, shiitake mushrooms, and summer veggies. Everything simmers in a garlicky tomato and red wine broth, so serve it with crusty bread for dunking.
Roasted tomatoes and leeks give this soup a deep, sweet flavor, and risoni (orzo) makes it filling. Serve it with a simple tomato and basil bruschetta.
All the flavor of stuffed peppers, with lentils standing in for the ground beef. Red and green peppers, fire-roasted tomatoes, and brown rice make it a meal in a bowl.
Creamy butternut squash, apple, and carrot soup gets a crunchy topping of maple-roasted Brussels sprouts. It's cozy and elegant enough for a holiday starter.
![Fresh Corn Soup with Herbed Croutons [angled]](https://ohmyveggies.com/wp-content/uploads/2012/06/fresh_corn_soup_with_herbed_croutons-320x320.jpg)
Fresh sweet corn simmered with its own cobs makes a naturally sweet, silky soup. Homemade herbed sourdough croutons add the crunch.
Roasted poblanos, sweet corn, and Yukon gold potatoes make a smoky, hearty chowder. Pureeing part of the pot with an immersion blender makes it creamy with no dairy at all.
Cherry tomatoes, cucumber, and red pepper blend into a refreshing chilled soup for hot summer days. Crispy mint pesto croutons make it special.
This traditional Lebanese Lenten soup is filled with bulgur and pumpkin dumplings, chickpeas, cannellini beans, and silverbeet. Serve it with a wedge of lemon for squeezing.
Sesame oil, ginger, garlic, and chili flakes give this quick mushroom ramen big flavor. It's ready in 30 minutes, and a sprinkle of crispy fried onions on top is optional but highly recommended.
Carrots, sweet potatoes, and fresh ginger make a thick, warming soup finished with a spoonful of Greek yogurt. A sprinkle of homemade hazelnut dukkah adds crunch and spice.
Sweet potatoes, tomatoes, and coconut milk simmer with warm spices, then a scoop of peanut butter makes it rich and satisfying. It's a flavor-packed weeknight meal that's ready in about 30 minutes.
Brown lentils, Yukon gold potatoes, and ribbons of Swiss chard cook low and slow into a hearty fall soup. Set it in the morning and come home to dinner.
Dried and fresh shiitake mushrooms, black rice vinegar, and a thinly sliced red chile give this Chinese takeout favorite its signature spicy-sour kick. It's hearty, comforting, and meatless.
Red lentils simmer with garam masala and turmeric, then a splash of cashew milk makes the soup lightly creamy. Curry-toasted cashews on top add a crunchy finish.
Roasted butternut squash is blended with coconut milk, cumin, turmeric, paprika, and a fresh chili for a soup with a gentle kick. Enjoy it with a slice of crusty bread for the ultimate comfort food.
Butternut pumpkin, potatoes, onion, and garlic all roast together on one sheet pan, then get blended with stock, rosemary, and a touch of honey. It's silky smooth with no cream needed.
Buckwheat soba noodles, shiitake mushrooms, tofu, and spinach swim in a gingery soy broth. Slurp the noodles with chopsticks and spoon up the rest; it all comes together in under 30 minutes.
Tender butternut squash, soba noodles, spinach, and peas swim in a savory miso-ginger broth. It's warming, quick to pull together, and beautiful in the bowl.
Fluffy matzo balls float in a dill-scented broth chock-full of carrots, potatoes, celery, and cauliflower. It's a lovely start to a Passover Seder or any spring dinner.
Potatoes, sweet corn, and fresh chiles simmer with cumin and oregano in this Southwestern-style soup. Mashing some of the potatoes makes it thick and satisfying without any dairy.
Sweet potatoes, carrots, and chickpeas simmer with a hint of cinnamon, then half the pot is blended for a golden bisque that's creamy and chunky at the same time. It tastes like fall in a bowl.
And if you love these vegetarian soup recipes, be sure to check out these other cozy ideas:
julia says
I love soups this time of year (it is 7 degrees in Chicago today!). What a great round-up! Keeping this as a resource.
Kiersten says
Yes, my mom was just texting me to complain about the weather up there! 🙂
dishing up the dirt says
It's been sub zero here for a few days. I needed a good soup round up to happen. It's the only thing we've been surveying on! Thanks for the shout out too!
Kiersten says
You always have such great soups! 🙂
Becca @ Amuse Your Bouche says
I could definitely go for a big bowl of soup right now - with some really crusty bread and butter 🙂 love this collection! Thanks for including my slow cooker black bean soup! Sharing 🙂
Kiersten says
Thanks for sharing! 🙂
Julie says
Ooh, I've been totally craving soup this week. Bookmarking this list for sure!
Cori says
Many of these look yummy but they are NOT vegetarian if they have chicken stock in the recipe. Luckily that's an easy substitution but never the less it's misleading and certainly a vegetable stock will change the taste.
Kiersten says
I'm really careful when curating these round-ups; I only included recipes that either call for vegetable broth/stock or specifically say in the ingredients "chicken or vegetable stock" (because obviously, any vegetarian making the recipe will opt for vegetable stock). If you're seeing a recipe where the ingredients only say chicken or beef stock, please let me know because I'll delete it from the list.
Holly says
Perfect timing for a soup round up. It has been below 0 for nearly a week and today we are finally hitting 30 degrees in Denver and that feels comfortable all of the sudden! Looks like the east coast has had its share of cold too-- stay warm!
Kiersten says
We are in the 30s here and it feels unbearable--I think I have gotten too used to living in the south! 🙂
Grace @ Earthy Feast says
Hooray for soups! These all look fabulous! That creamy wild rice and mushroom soup is just what I've been searching for. I recently made a creamy mushroom soup for company - complete with half a pint of heavy cream! Everyone loved it but it's not going in the weekly recipe rotation. 😉
Kiersten says
Yeah, the sour cream makes a great substitute for heavy cream! A few people have mentioned using Greek yogurt instead too. 🙂
Molly says
I love your roundups! What about 50 Recipes to Detox from the Holidays for the next one? 🙂
Kiersten says
Thank you! I actually have a detox WEEK planned for the first full week of January. 🙂 There may be a little round-up of smoothie recipes in one of the posts too!
Angie@Angie's Recipes says
Had a large bowl of beet soup for the dinner... thank you for the round up, Kiersten.
Meg @ Beard and Bonnet says
Hooray! I LOVE soup. Thanks for including my green curry soup with cauliflower and leeks. I can't wait to try some of these other yummy soup recipes out.
Kiersten says
That soup is on my make soon list! It sounds SO good. 🙂
Kelli @ The Corner Kitchen says
I could eat soup every single day! Love this round up so much!! Thanks for including my Black Bean Soup 🙂
Kiersten says
You're welcome!
Laura (Tutti Dolci) says
I have a blanked wrapped around me too (and frozen fingers!). Love these soups to keep us warm!
Kiersten says
My fingers are like icicles all winter long. If only I could type and cook with gloves on!
Olga @ BrooklynBeet says
Anything with coconut milk in the base is a hit with me. Thanks for sharing, awesome list!
Natasha @ The Cake Merchant says
It's been freezing here in Dallas, so this post is perfect! I can't wait to try a few of these.
Anita says
Your website is fantastic! Who takes the food pictures? They are so beautiful! I think the term "food porn" fits ;). Of course, meant in only the most flattering way.
Kiersten says
Thank you! 🙂 I take the photos myself.
Vicky says
Wonderful selection, thank you for putting this together!
Joanne says
Thanks for the shoutout chica! I've made it a personal goal to make soup once a week all through the winter, so this is a great resource!
janet @ the taste space says
It looks like we both have soup on the mind today. This looks like a great starting point for soups to last throughout the winter
marquis @realrawkitchen says
This is fantastic, rather than hunting down recipes you have them all in one place! I love it when you do that for us 🙂
My husband has been dying for some soups and slow-cooked meals.. we haven't really had any because we're in Miami and so the need for warming foods doesn't really ever come up! But I think I'll hand him this link and let him go shopping for meals 🙂
Kiersten says
It must be a mental thing--even if it doesn't feel like winter, at this time of year, you kind of crave those kinds of foods!
mjskit says
Oh goody goody! Now I really can have soup everyday! What a great list! Thanks for gathering up all of this deliciousness in one place and thanks for including my Mushroom Garlic Soup! You're a doll!
Kiersten says
I can't wait to make that soup--it sounds SO GOOD! 😀
Kari@Loaves n Dishes says
Since it's cooled down to all of 80 degrees this winter in South FLA, I'm all about the soup! ha ha. I'm waiting and waiting for the cooler temps that we usually have at this time of year so that I can enjoy soup every night, and when it does cool off, this will be my go to list!
BTW I'm not really complaining, I'm grateful to not be digging out my driveway and sidewalks!
Kiersten says
Ha! Yeah, I feel a liiiittle bit guilty complaining about the cold when it's in the 30s here and -7 where my family lives. 🙂
Rachel says
Thanks for this delicious roundup! I absolutely love your Chard Lentil and Potato soup---I have made it multiple times, plus made variations using spinach or kale, sweet potato and squash! Can't wait to try some of these out as well 🙂 MAYBE even using a Le Creuset dutch oven that I'm eyeing in your holiday giveaway 🙂
Kiersten says
I'm so glad you enjoy the soup--and good luck with the Le Creuset giveaway! 🙂
Abbe @ Abbe's Cooking Antics says
I can see oodles of recipes I'm going to try here. Soup is my favourite meal 🙂 Thankyou for featuring my Creamy Broccoli Cheddar Soup amongst them, I'm chuffed to bits 😀 xx
Kiersten says
Your soup looks delicious--I have such a weakness for Broccoli Cheddar!
Crista says
great roundup …i definitely pinned a few of these to make in the future. thank you.
Glenda says
Hi Kiersten,
I thrilled to see my Fall Vegetables Soup featured on your 50 Vegetarian Soup Recipes. Thanks so much! and by the way, I love your blog <3
Kiersten says
You're welcome--I love your recipe! 🙂