Although the term “soup” has evolved, vegetarian soup recipes or pulses have been made by numerous civilizations since antiquity. With time, these soups or stews have taken on new forms, including various ingredients. Soups, in addition to being a component of a meal, are also considered a sort of diet. This is because they can provide the body with essential nutrients while assisting in weight loss.
Vegetarian soup recipes include nutrient-dense veggies, lentils, legumes, and other fiber-rich components that create pleasing textures and delightful flavors. These soups are always praiseworthy, whether served for lunch, dinner, or as a beginning. They not only have low-calorie content and satisfying nature but also come with numerous health benefits. For example, weight loss is one of the primary health benefits.This Vegan cheddar and  vegan cream of broccoli soup is one of the best and easy vegetarian soup recipes that are vegan, keto, and gluten-free; it only takes 30 minutes to prepare!
When the weather changes, what could be more comfortable than a warm bowl of soup? Cooking a batch of vegetarian soup recipes in a Dutch oven, a slow cooker, or an Instant Pot is a genuinely rewarding experience. Soup is also quite beneficial to our health. This post will teach you about some of the best vegetarian soup recipes. Read along to learn about the ingredients and how to prepare the dishes.
Table of Contents
What are the best vegetarian soup recipes?
Basic tomato soup recipe
A basic tomato soup can be perfect if you are looking for easy vegetarian soup recipes. For it, using fresh tomatoes is the best option. However, opening up can also work wonders if you are running out of fresh ones.
The best part about such hearty vegetarian soup recipes is that you can prepare them in less than 30 minutes. Moreover, it’s cozy, warm, delicious, and one of the best ideas for a weeknight dinner during the fall or summer months. The recipe you will learn here is that of easy, vegan- adaptable, and creamy soups.
What do you need?
- basil
- broth
- carrot (or bell pepper)
- cream or cashews
- olive oil, butter, or ghee
- onion
- seasonings
- tomatoes (fresh or canned)
Process:
- In a heavy-bottomed pot or Dutch oven, stirring periodically, sauté the onion and carrots. If desired, add red bell pepper.
- Combine fresh tomatoes (or canned tomatoes), veggie or chicken broth, spices, pepper, and salt in a large mixing bowl.
- Cook, covered until the tomatoes have broken down, about 10-15 minutes.
- Blend in the fresh basil. This is made even faster and easier by using an immersion blender.
- Next, pour in the heavy cream or half-and-half. (Alternatively, soften raw cashews in the simmering tomatoes before blending for a vegan version.)
- Serve with crusty bread if you want to keep it simple, or add any or all of these toppings.
Chickpea and lentils soup Moroccan style or Harira
Moroccan Lentil and Chickpea Soup (also known as Harira) is comforting, protein-rich, and nutrient-dense. It is one of the healthiest instant pot vegetarian soup recipes full of flavor because of the addition of fragrant spices! The soup recipe is adaptable to vegan and gluten-free diets too.
This Harira dish is richly spiced, full of flavor, and has a hearty texture. After a day or two in the fridge, it only gets better and better, as many soups do. It’s a great healthy dish to prepare ahead of time and eat throughout the week. There’s nothing better than opening the fridge to find a healthy meal that you have already prepared. Then, all you have to do is reheat it! It’s also a good idea to save some in the freezer for a future convenient supper.
What do you need?
- beans:Â chickpeas, green, brown, red lentils, and more
- broth:Â vegetable, chicken, or lamb
- canned tomatoes
- fresh herbs: cilantro & parsley
- honey
- lemon
- pasta:Â wheat or rice
- spices: ginger, black pepper, turmeric, cumin, paprika, cayenne, cinnamon stick, and saffron
- veggies: onion, garlic, celery
Process:
- Cut your vegetables, arrange spices, and chop fresh herbs.
- Saute onions for 5 minutes in olive oil over medium heat.
- Add celery, garlic,  ginger, pepper, turmeric, cumin, and cayenne for another minute.
- Add broth, brown lentils, cinnamon sticks, half of the cilantro and parsley, red lentils, saffron, salt, and tomatoes.
- Bring to a simmer, partially covered with a lid, for 30 minutes.
- Add chickpeas and pasta and cook 5-10 minutes more until pasta is cooked.
- Add remaining fresh herbs.
Expert Tip:Â If you plan to save the soup for eating later or freeze some of it, cook the pasta separately and add it per serving. Especially good for some of the gluten-free varieties of pasta that tend to break down.
Vegan cheddar and broccoli soup
This Vegan cheddar and broccoli soup is one of the best and easy vegetarian soup recipes that are vegan, keto, and gluten-free; it only takes 30 minutes to prepare!
Such hearty vegetarian soup recipes are more appealing because they primarily contain broccoli. It has such a smooth, luscious texture from blending some of the cooked broccoli with the cashews that it feels pleasant on your tongue. But don’t take my word for it; test it yourself.
Add the flavorful tempering oil to finish the creamy vegan broccoli soup. Quickly sauté sliced jalapeño with whole cumin seeds and Aleppo in olive oil. If you have any corn in your freezer, add it now and ladle it over the soup. So delectable!
What do you need?
- ½ teaspoon pepper
- 1 cup water
- One teaspoon of coriander and oregano
- One teaspoon salt
- One bay leaf (optional, remove before blending)
- One jalapeno diced fine
- One large onion, diced
- 1–2 large handfuls of baby spinach
- 1–2 poblano peppers, diced
- Two tablespoons of olive oil
- 2–3 tablespoons nutritional yeast
- 3/4 cup raw cashews
- 4 cups veggie broth
- 4–6 fat garlic cloves, rough chopped
- 7 cups broccoli, cut into bite-sized florets
Process:
- In a large pot over medium heat, heat the oil and add the onion, garlic, poblanos, and jalapeno, stirring regularly until golden brown, about 5 minutes.
- Combine the broccoli, broth, water, bay leaf, coriander, oregano, salt, and pepper in a large mixing bowl. The liquid should only be enough to cover the vegetables. Cover, bring to a boil, then reduce heat to low and cook until broccoli does not look raw, about 10-12 minutes. Remove the bay leaf and turn off the heat.
- In a blender, combine about 1 cup of broccoli and 1 cup of broth. Allow 5 minutes for cooling. Combine the cashews and two tablespoons of nutritional yeast in a mixing bowl.
- To avoid a blender “explosion,” cover the jar properly with a lid and kitchen towel. Moreover, you have to hold it down tightly when starting the motor (on the lowest setting, moving up gradually). Blend until the mixture is very smooth.
- Add another cup of broccoli and another cup of broth. Blend until silky smooth once more.
- Add 1-2 big handfuls of fresh baby spinach to the blender for an additional brilliant “green” hue, and blend until smooth and well combined.
- Return to the broccoli soup saucepan, stir, and heat gently over low heat, being cautious not to boil or simmer for too long. Otherwise, the gorgeous, brilliant green color will fade.
- Check for salt, heat, and acid with your tongue. If desired, add a squeeze of lime, more chili flakes, or more pepper. Finally, add another tablespoon of nutritional yeast for a cheesier flavor.
- To make the finishing oil, follow these steps: In a small skillet, heat 2-3 tablespoons of olive oil over medium heat. Sliced jalapeno, one teaspoon of cumin seeds, chili flakes, and optional corn kernels or pumpkin seeds are also good additions. Heat for 1 minute or until cumin is aromatic. Serve the soup in bowls and drizzle a little finishing oil in a crescent shape over the top (when serving).
- Serve with fresh cilantro, scallions, or a wedge of lime as a garnish.
Mulligatawny or curry lentil soup
Instant Pot Mulligatawny Soup is creamy and profoundly filling with bright and spicy aromas. These vegetarian bean soup recipes are also vegan-friendly. However, adding chicken, extra vegetables, and rice can easily enhance the flavor. Moreover, this is a quick and easy weeknight supper!
Mulligatawny is a spicy soup that has changed over time and probably originated back during the British Raj when the British craved a soup course. However, because soup is not a traditional Indian dish, an easy fix was to dilute one of the South Indian recipes. The word “Mulligatawny” was coined as a mash-up of various cuisines.
The British then took the dish back to their homeland, making changes and tweaks and adding meats and other local components. It quickly gained popularity in restaurants and may still be seen on many menus today.
Though there are many other shapes and variants of this soup today, the original ingredients of curry powder, apple, and chilies appear always to be there. This version is lusciously creamy, gently sweet, and spicy and made with red lentils, yams, and carrots. The flavors are well-balanced and comforting.
What do you need?
- Three tablespoons of ghee or coconut oil
- One onion, chopped
- Three garlic cloves, roughly chopped
- One teaspoon of grated ginger
- One serrano chili, slit in half, leaving the stem intact
- One tablespoon of yellow curry powder
- One carrot, chopped
- One yam, cubed
- One green apple, cubed
- 4 cups vegetable or chicken broth
- One teaspoon of sea salt
- One tomato, chopped
- 15 ounces coconut milk
- 1/2 teaspoon each of whole cumin, coriander, and mustard seeds
- 1/2 cup red lentils
- 1–3 teaspoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro- leaves and stems, chopped
Process:
- Set the instant pot to sauté mode. Coriander seeds, cumin, Ghee, and mustard go in after that. You have to cook the spices for 2 minutes now.
- Combine the onion, garlic, ginger, slit serrano chili, and curry powder in a large mixing bowl. Cook for another 3 minutes.
- Carrot, yam, apple, broth, red lentils, sea salt, tomato, and coconut milk are added to the pot. Scrape any parts adhered to the bottom of the pan using a spoon. For 10 minutes, set the instant pot to medium pressure.
- Let go of the steam. Instead, combine parsley, cilantro, and lemon juice in a mixing bowl.
- Serve with naan bread or basmati rice and yogurt.
What are the benefits of consuming vegetarian soup recipes?
Antioxidant
The antioxidant content of the vegetables utilized in the vegetable soup is high. These bioactive components actively work to protect the body from oxidative free radical damage, preventing wrinkles, fine lines, spots, dark circles, blemishes, and other symptoms of aging. Regular use improves skin condition and bestows a radiant and refreshed appearance by preventing early signs of aging.
Encourages Digestion
The quantity of good fibers in veggies aids in the regulation of bowel movement, digestion, and more. When consumed before meals, the best vegetarian soup recipes aids in the digestion of the food that follows. Additionally, consuming veggie soups regularly will help you to get rid of gastrointestinal issues. This includes constipation, flatulence, and more.
Fluids in abundance
Soups made with vegetables. It nourishes the bodily cells and keeps the skin fresh by having a lot of water. In addition, carbohydrates, proteins, lipids, vitamins, and minerals provide the body with the energy required to carry out other operations.
It Helps You Lose Weight
Soups are an essential choice if your aim is to lose some weight. They are low in calories and still can keep you full for a longer time. You can also mix and match the ingredients to create detox, easy vegetarian soup recipes that cleanse the stomach of harmful toxins and aid in the development of a lean and toned physique.
Preserves the nutritional value of vegetables
The preparation of soups happens in such a way that the nutrition of the items used remains intact. It is the same whether it’s the broth or the veggies themselves. The nutritious value of the veggies remains dissolved in the broth since they are softly sautéed and not overcooked, nourishing and supplementing the body.
Final thoughts
Whether you call vegetarian soup recipes or stews, these flavorful broths are full of nutrients that are good for your health and well-being. It helps with better heart functioning, bone development, stomach issues, digestion, weight loss, and more. So, what are you waiting for? Pick a few vegetables of your choice, season with spices, and create your vegetable soup recipe to wow your guests.
