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 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.