Of all the dozens of healthy vegetarian soup recipes published, we bring you a collection of the most popular recipes for you to use as a reference. All of these soup recipes are vegetarian, and most are vegan.
Healthy and filling, eating a bowl of soup is proven to help with satiety and to lower the amount of food one eats overall during a meal. Soups are also easy to make, can be made in advance and frozen, and are easy to transport if you have the right thermos.
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This quick and easy vegetarian black bean soup is healthy, low-fat, and ready in just 15 minutes. Beans are a great addition to soups for their high protein and fiber content; eating a serving (1/2 cup) of black beans provides 7 grams of protein. Serving this soup with a side of brown rice (1 cup of cooked rice) provides an extra 5 grams.
Bring to a boil mashed and whole canned black beans, broth, salsa, and chili powder. Keep it vegan by making the fixings such (vegan cream, vegan cheese) or offer dairy-full toppings like sour cream or shredded cheese.
02 of 15
This very hearty barley soup is a full meal in itself. Filled with vegetables, barley, and beans, the only thing this flavorful and thick preparation needs is a sprinkle of chopped parsley on top for color and freshness. The recipe allows for you to make your own extra vegetable additions.
Sautee the onions until transparent, add your veggies for a quick, 5-minute heat up, and add the rest of the ingredients to let simmer for 30 to 60 minutes. This bean and barley soup recipe makes a generous amount, so plan on having some leftovers.
03 of 15
Use fresh sweet summer corn when in season or frozen corn during the cold months of winter. In any case, this wonderfully chunky soup, filled with sweet colorful peppers and pungent shallots, is ready in 25 minutes. Use cow or soy milk, regular cheese or vegan cheese, and adjust it to the dietary preferences of you and your family.
If you need a gluten-free version of the soup, just check that the vegetable stock you're using is indeed gluten-free and that the vegan cheese is too because many have gluten binders to give them the cheese-like consistency.
04 of 15
Cauliflower makes a delicious soup for chilly evenings. When paired with carrots, celery, onions, and garlic, the veggie is transformed into a hearty, flavorful meal in this cauliflower chowder recipe. Best of all, it's ready within an hour.
Be sure to use vegetable rather than chicken broth. If you like, switch to your favorite vegan yogurt as well. Serve it along with a salad and bread, and a healthy, delicious, and comforting dinner is ready to enjoy.Continue to 5 of 15 below.
05 of 15
Traditionally, Thai coconut soup, or tom kha, is made with chicken and lots of spices, such as galangal and lemongrass. Our easy vegetarian version is made with fresh cilantro, lime, and cayenne to duplicate the Thai flavors, and vegetables to add texture. A generous amount of peanut butter adds creaminess, protein, and flavor, but swap it for sunflower butter if there are any allergies in the house.
Although it's rich and filling, add some diced and sauteed tofu, or grilled tempeh to make it richer and to give a protein boost. Ready in 70 minutes, serve this soup with Jasmine rice.
06 of 15
Oil-free, low-fat, and high-fiber, vegetarian minestrone soup can be served either as a side or as an entree. Slowly simmered for maximum flavor, cook a bountiful of vegetables in broth for 45 minutes, then add short pasta of your choice and let the soup cook for an extra 20 minutes for the Italian herbs and spices to release their flavors to the maximum.
Try adding diced tofu or seitan for an extra protein boost. For a gluten-free version use brown rice pasta. Serve with a side salad and some crusty French bread.
07 of 15
Lentils are available in most grocery stores and very high in fiber (15 grams per cup of cooked lentils) and protein (17 grams). They are also very budget-friendly and you make the most of your money buying them in bulk. Lentils cook fast and have a wonderful meaty quality to them; they're great in soups because they keep their firm texture.
This vegetarian lentil soup recipe uses plenty of spices, including thyme and bay leaves, to add flavor. Onions and carrots perfume the vegetable broth, and a squeeze of lemon juice adds a fantastic quick bit of acidity right before serving. Ready in 55 minutes. Serve with sliced avocado and brown rice.
08 of 15
Our carrot soup has a tropical or Southeast Asian twist with the addition of coconut milk. Delicious and nutritious, this preparation is soy-free and gluten-free, so it covers many dietary preferences. With nothing but carrots, coconut milk, and spices, this creamy soup can be served hot or cold depending on the occasion and weather.
If you want a fun and healthy dinner for your next Halloween, ladle it into hollowed-out mini pumpkins for an impressive presentation. Ready in 40 minutes, serve this soup with fresh bread and vegan butter.Continue to 9 of 15 below.
09 of 15
Inspired by the flavors of India and spiced with plenty of fresh cilantro and a dash of hot sauce, this is a fat-free vegan soup recipe that is also low in calories. Cabbage soup is incredibly healthy and very nutritious, and our version is made from just a few simple and familiar ingredients (cabbage, garlic, broth, onions, and Tabasco).
Cook all the ingredients for 20 minutes, blend half of the preparation and bring back to the pot, cook for an extra 10 minutes. That's it! Stir in cilantro before serving.
10 of 15
Perfect for the holidays, this light pumpkin soup recipe is spiced with nutmeg and made with pureed pumpkin instead of fresh. Use vegan margarine for a vegan version, and cook onions, pumpkin puree, broth, soy milk, and spices for 10 to 15 minutes.
This quick and easy recipe is a great last-minute dish served with a vegan cheese sandwich, cubed tofu, and rice or a simple bowl of brown rice and a salad. If you want a more decadent version, ladle it in oven-safe individual bowls and top it with generous amounts of vegan cheese and bread crumbs, put under the broiler until the cheese is bubbly, and serve.
11 of 15
Gazpacho is a chilled Spanish soup that is a breeze to make. This basic vegan gazpacho recipe can be dressed up with some croutons or hot sauce. High in fiber, and low in calories, this is a great appetizer for a meal that has a heavy main course.
Don't be fooled by the long ingredients list, as gazpacho is a breeze to prepare. It just needs a blender to be ready. Mix all of the ingredients in batches, transfer the preparation to the fridge to chill, and serve! This classic soup is great for summer parties.
Ready in 20 minutes plus the time in the fridge. Serve this soup with fresh bread.
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For our crockpot split pea recipe, add the ingredients in the pot, forget about it, and come back 4 hours later to serve this wonderful and aromatic preparation.
This vegan split pea soup packs in the spices, including thyme, sage, and bay leaves for a low-fat version of the classic soup. Carrots, celery, onions, mustard, herbs and vegetable broth make the base of the soup, and fresh split peas give that fresh and mild flavor and fill the soup with a tender texture that's irresistible.Continue to 13 of 15 below.
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Miso soup is a very warming and soothing preparation, and many Asian traditions use it for a morning meal. Because of its simplicity, it's easy to make it different every day by adding various veggies or extra spices.
This basic vegetarian miso soup recipe is a simple version of the classic miso soup you'll find served in Japanese restaurants. Nori gives a fresh oceanic salty flavor, and scallions add a pungent bite. Ready in 15 minutes, this soup is a beautiful appetizer and doesn't need anything on the side to complete it.
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Chinese hot and sour soup is a light meal or accompaniment to eat any time of day. This recipe is vegan and is made out of broth, mushrooms, crunchy bamboo shoots, chestnuts, herbs, and spices. The chili oil gives the hot kick, the vinegar add the sourness, and scallions and garlic add some astringent profile.
Wonderful as an appetizer for a heavier meal, this soup is very light, so you can add tofu or seitan if you want to make it a main course. Ready in 40 minutes.
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This easy cream of mushroom soup is a beautiful and easy soup to make. Meaty mushrooms add flavor and texture, and onions give a sweet profile. By using vegan margarine and non-dairy milk you keep the preparation vegan, but if your dietary preferences allow it, use butter, cow's milk, and sour cream.
Because we use flour to thicken the soup, this dish is not glute-free. Serve as a main with grilled tempeh and fresh naan. Ready in 75 minutes.