If You are Looking For Vegetarian Soup Recipes then your Search ends here. Are you in search of delicious and satisfying vegetarian soup recipes? Look no further! In this article, we have curated a list of ten mouthwatering vegetarian soup recipes that will warm your soul. These recipes are not only packed with flavors but also easy to prepare. Whether you are a vegetarian or simply looking to incorporate more plant-based meals into your diet, these soup recipes will leave you feeling nourished and satisfied. Let’s dive in!

1. Introduction (Vegetarian Soup Recipes)

All seasons of the year are suitable for enjoying soup, which is a warming and adaptable food. Vegetarian soups are not only delicious but also a great way to incorporate a variety of vegetables, legumes, and grains into your diet. Whether you’re a seasoned vegetarian or simply looking to explore more plant-based options, these ten vegetarian soup recipes are sure to impress your taste buds.

2. Creamy Tomato Basil Soup

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves of garlic, minced
• 6 large tomatoes, diced
• 1 cup vegetable broth
• 1 cup coconut milk
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste

Instructions:

1. Olive oil should be heated in a large saucepan over medium heat.
2. To the saucepan, add the minced garlic and onion. Sauté until the onion is translucent.
3. To the saucepan, add the chopped tomatoes, and heat until they begin to soften.
4. Pour in the vegetable broth and coconut milk. Stir well.
5. For 15 to 20 minutes, let the soup simmer after bringing it to a simmer.
6. Remove the saucepan from the heat source and let it cool for a while.
7. Using an immersion blender or a countertop blender, puree the soup until smooth.
8. Reheat the soup in the same container over low heat.
9. Stir in the chopped basil leaves.
10. Season with salt and pepper to taste.
11. Serve hot and, if wanted, garnish with more basil leaves.

3. Spicy Lentil Soup (Vegetarian Soup Recipes)

Ingredients:

• 1 cup red lentils, rinsed
• 1 onion, diced
• 3 cloves of garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Cayenne pepper, 1/2 teaspoon (modify to your personal spice preference)
• 4 cups vegetable broth
• Juice of 1 lemon
• Fresh cilantro for garnish
• Salt and pepper to taste

Instructions:

1. Heat some oil in a big saucepan over medium heat.
2. Add the diced onion, minced garlic, carrot, and celery to the pot. Sauté until the vegetables are tender.
3. Add the cayenne pepper, paprika, and ground cumin. To toast the spices, cook for one more minute.
4. Add the rinsed lentils and vegetable broth to the pot. Bring to a boil.
5. Reduce the heat to low and let the soup simmer for about 20-25 minutes or until the lentils are cooked through and tender.
6. Add the lemon juice after turning off the stove.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro.

4. Roasted Butternut Squash Soup

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 onion, diced
• 3 cloves of garlic, minced
• 2 carrots, diced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• Optional toppings: roasted pumpkin seeds, drizzle of coconut milk, fresh thyme

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the cubed butternut squash, diced onion, minced garlic, and diced carrots on a baking sheet.
3. Drizzle with olive oil and season with salt, pepper, ground cinnamon, and ground nutmeg. Toss to coat the vegetables evenly.
4. Roast in the preheated oven for about 30-35 minutes or until the vegetables are tender and caramelized.
5. Add the vegetable broth to the big saucepan with the transferred roasted veggies.
6. The mixture should be cooked until it boils, followed by 10 minutes of simmering.
7. Smooth and creamy soup may be achieved by blending it with an immersion blender or a tabletop blender.
8. Reheat the soup in the same container over low heat.
9. Season with additional salt and pepper if needed.
10. Serve hot and garnish with roasted pumpkin seeds, a drizzle of coconut milk, and fresh thyme, if desired.

5. Thai Coconut Curry Soup

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, diced
• 3 cloves of garlic, minced
• 1 red bell pepper, thinly sliced
• 1 tablespoon Thai red curry paste
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 cup sliced mushrooms
• 1 cup diced tofu
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• Fresh cilantro and sliced green onions for garnish
• Salt to taste

Instructions:

1. The coconut oil should be heated over medium heat in a big saucepan.
2. Add the diced onion, minced garlic, and sliced red bell pepper to the pot. Sauté until the vegetables are tender.
3. The Thai red curry paste should be added and cooked for a minute to bring out its flavours.
4. Coconut milk and vegetable broth should be added to the saucepan. Stir well.
5. Add the sliced mushrooms, diced tofu, soy sauce, and lime juice. Simmer for about 10 minutes.
6. Season with salt to taste.
7. Serve hot, garnished with fresh cilantro and sliced green onions.

6. Minestrone Soup (Vegetarian Soup Recipes)

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves of garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• kidney beans from a can (15 oz), cleaned and drained
• 1/2 cup small pasta (such as macaroni or shells)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Grated Parmesan cheese for garnish (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. Olive oil should be heated in a large saucepan over medium heat.
2. Add the diced onion, minced garlic, diced carrots, diced celery, and diced zucchini to the pot. Sauté until the vegetables are tender.
3. Add the diced tomatoes, vegetable broth, kidney beans, pasta, dried oregano, and dried basil to the pot. Stir well.
4. The soup should be heated to a boil, then simmered for 15 to 20 minutes, or until the pasta is tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with grated Parmesan cheese and fresh parsley, if desired.

7. Creamy Broccoli Soup

Ingredients:

• 2 tablespoons butter or olive oil
• 1 onion, diced
• 3 cloves of garlic, minced
• 2 broccoli heads, split into florets and sliced into stems
• 4 cups vegetable broth
• One cup of milk (or vegan plant-based milk)
• 1/4 cup all-purpose flour (or gluten-free flour for a gluten-free option)
• Salt and pepper to taste
• Grated cheddar cheese for garnish (optional)

Instructions:

1. Melt the butter or warm the olive oil in a large saucepan over medium heat.
2. To the saucepan, add the minced garlic and onion. Sauté until the onion is translucent.
3. Add the chopped broccoli stems to the pot and cook for a few minutes.
4. Add the broccoli florets and vegetable broth to the pot. Bring to a boil and let it simmer for about 10-15 minutes or until the broccoli is tender.
5. Mix the milk and flour thoroughly in a another basin.
6. Slowly pour the milk mixture into the pot, stirring constantly.
7. The soup has to be cooked for a few more minutes to thicken.
8. Use an immersion blender or a countertop blender to puree the soup until creamy.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with grated cheddar cheese, if desired.

8. Mexican Tortilla Soup

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves of garlic, minced
• 1 red bell pepper, diced
• 1 jalapeño pepper, seeded and minced (adjust according to your spice preference)
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 cup corn kernels (fresh or frozen)
• 1 can (15 oz) washed and drained black beans
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Tortilla chips for garnish
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Olive oil should be heated in a large saucepan over medium heat.
2. Add the diced onion, minced garlic, diced red bell pepper, and minced jalapeño pepper to the pot. Sauté until the vegetables are tender.
3. Stir in the diced tomatoes, vegetable broth, corn kernels, black beans, ground cumin, and chili powder. After bringing to a boil, turn the heat down, and let the mixture simmer for about 15 minutes.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with tortilla chips, fresh cilantro, and a squeeze of lime juice.

9. Potato Leek Soup

Ingredients:

• 2 tablespoons butter or olive oil
• Just the white and light green portions of two leeks, sliced
• 3 cloves of garlic, minced
• 4 medium potatoes, peeled and diced
• 4 cups vegetable broth
• One cup of milk (or vegan plant-based milk)
• Salt and pepper to taste
• Chopped chives for garnish (optional)

Instructions:

1. Melt the butter or warm the olive oil in a large saucepan over medium heat.
2. Sliced leeks and minced garlic should be added to the stew. Sauté until the leeks are tender.
3. Potato cubes and vegetable broth should be added to the saucepan. Bring to a boil and let it simmer for about 15-20 minutes or until the potatoes are cooked through and tender.
4. Use an immersion blender or a countertop blender to puree about half of the soup until smooth.
5. Return the pureed soup to the pot and stir in the milk.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped chives, if desired.

10. Creamy Mushroom Soup

Ingredients:

• 2 tablespoons butter
• 1 onion, diced
• 3 cloves of garlic, minced
• 1 pound mushrooms, sliced
• 4 cups vegetable broth
• 1 cup heavy cream (or coconut cream for a vegan option)
• 2 tablespoons all-purpose flour (or gluten-free flour for a gluten-free option)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the large pot over medium temperature until the butter liquefies.
2. To the saucepan, add the minced garlic and onion. Sauté until the onion is translucent.
3. Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown.
4. The flour should be sprinkled over the mushrooms and well mixed in.
5. Slowly pour in the vegetable broth, stirring constantly to prevent any lumps.
6. For approximately 10 minutes, bring the soup to a simmer and let it cook.
7. Stir in the heavy cream and season with salt and pepper to taste.
8. Cook the soup for a few more minutes until it thickens slightly.
9. Serve hot, garnished with fresh parsley.

11. Conclusion

These ten mouthwatering vegetarian soup recipes are perfect for warming your soul and satisfying your taste buds. These tasty soups won’t let you down whether you’re a vegetarian or just trying to increase the amount of plant-based foods in your diet. From the creamy tomato basil soup to the spicy lentil soup and the comforting potato leek soup, there’s something for everyone to enjoy. So grab your apron, gather the ingredients, and start cooking these delicious vegetarian soups today!

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