4 Hearty Vegetarian Soups to Fill Your Belly With Goodness

Whether you skip animal products all the time or just like to make a few meatless meals each week for your family, our vegetarian soup recipes are super simple and packed with flavor. I like to keep homemade veggie broth in my freezer in 2-cup servings so I can pull it out and make tasty soup any time. But whether you use homemade or commercial broth, we know you'll love our souper soups. 

Vegetable Broth Recipe

This is the recipe I use to make my veggie broth. It makes about 8 cups of broth.

Ingredients

• 2 tablespoons olive oil
• 3 celery stalks, roughly chopped
• 2 medium onions, roughly chopped
• 4 carrots, roughly chopped
• 1 cup potato pieces and peelings
• 1 cup mushrooms
• 1 large tomato, roughly chopped
• 1 cup chopped zucchini
• 2 garlic cloves
• 2 whole cloves
• 1 bay leaf
• ½ cup fresh parsley
• Salt and pepper to taste
• 1 gallon fresh water

Procedure

1. Preheat oven to 450°F.
2. Lightly coat the onions, carrots, potatoes, mushrooms, tomato, and zucchini with half the olive oil. Roast the vegetables until they're brown and begin to caramelize — about 45 to 60 minutes. Stir the veggies every 10 to 15 minutes.
3. Fill a large stock pot with the celery, browned vegetables, and remaining ingredients. Bring the mixture to a boil, then reduce the heat and continue to simmer until the stock has reduced by half.
4. Let the stock cool, and pour it through a colander to catch the vegetable pieces, peelings, and large seasonings. The strained, cooked vegetables are suitable to eat or use in another recipe.
5. Use the broth right away, refrigerate it for up to a week, or freeze it for up to six months.

Ginger Carrot Soup

We love the combo of sweet, earthy carrots and spicy ginger in this warm and comforting vegan soup. This makes four servings.

Ingredients

• 2 tablespoons coconut oil
• 1 onion, diced
• 3 tablespoons minced ginger
• 2 cups vegetable broth
• 10 carrots, peeled and sliced
• ¼ cup unsweetened coconut milk
• ¼ teaspoon sriracha
• Sea salt and fresh cracked black pepper

Instructions

1. In a large saucepan, heat the coconut oil over medium-high heat until it shimmers. Add the onions and cook, stirring occasionally, until they begin to brown, about six minutes.
2. Add the ginger and cook, stirring constantly, until it's fragrant, about one minute more.
3. Add the vegetable broth, using the side of the spoon to scrape any stuck-on bits of onion from the bottom of the pan.
4. Add the carrots and bring the soup to a simmer. Reduce the heat to medium and continue to simmer until the carrots are soft, 10 to 15 minutes.
5. Pour the hot soup into a blender or food processor and add the coconut milk and sriracha. Protect your hand with a folded towel and place it on the top of the blender or food processor. Pulse the food processor for 10 one-second pulses, and then carefully allow the steam to escape out of the opening in the top. Blend, pausing occasionally to allow the steam to escape, until the soup is pureed.
6. Season to taste with salt and fresh cracked black pepper.

Minestrone

We love how good this aromatic vegan soup smells when it cooks. It serves 6 to 8.

Ingredients

• 2 tablespoons olive or canola oil
• 1 onion, diced
• 3 cloves of garlic, finely minced
• 6 cups vegetable broth
• 2 carrots, peeled and diced
• 1 zucchini, diced
• 3 patty pan squash, diced
• 1 red bell pepper, seeded and diced
• 10 green beans, cut into quarters
• 2 (14-ounce) cans of chopped tomatoes
• 1 (14-ounce) can of kidney beans, drained
• ¾ cup elbow macaroni
• ¼ teaspoon crushed red pepper flakes
• Sea salt and fresh cracked black pepper to taste

Instructions

1. In a large pot over medium-high heat, heat the oil until it shimmers. Add the onion and cook, stirring occasionally, until it softens and begins to brown, about six minutes.
2. Add the garlic and cook, stirring constantly, until it's fragrant, about 30 seconds.
3. Stir in the vegetable broth, scraping any browned bits of onion from the bottom of the pan with the side of the spoon.
4. Add the carrots, zucchini, squash, red pepper, green beans, tomatoes, kidney beans, macaroni, and red pepper flakes. Bring the pot to a boil. Boil until the vegetables and macaroni are soft, 10 to 15 minutes.
5. Season to taste with salt and pepper.

Potato Leek Soup

Leeks hide a lot of dirt, so wash them thoroughly before using them. The best way to wash leeks is to slice them thinly and then put them in a bowl of water. Agitate the water and leeks, and allow the dirt to settle to the bottom of the bowl. Empty the water and repeat the process until no dirt settles at the bottom of the bowl.

The recipe also calls for Yukon gold potatoes, which add a delicious buttery flavor to the soup. You can substitute with any other potato, such as white or russet if you wish. The recipe serves 6.

Ingredients

• 2 tablespoons olive or canola oil
• 2 large leeks, sliced and cleaned
• 6 cups vegetable broth
• 4 Yukon gold potatoes, peeled and diced
• 2 tablespoons chopped fresh chives
• Sea salt and fresh cracked black pepper

Instructions

1. In a large pot, heat the oil on medium-high until it shimmers. Add the leeks and cook, stirring occasionally, until they soften, about six minutes.
2. Add the vegetable broth and potatoes and bring the soup to a boil. Reduce the heat to medium and cook until the potatoes are soft, about 15 minutes.
3. Carefully pour the hot soup into the bowl of a blender or food processor, working in batches if necessary. Protect your hand with a folded towel. Place your hand on the top of the food processor or blender and pulse for 10 one-second pulses, allowing the steam to escape through the top hatch before continuing. Blend the soup until it is smooth.
4. Stir in the chives and season to taste with sea salt and fresh cracked black pepper.

Don't Skip the Soup

Soup is the perfect fall and winter meal. Whether it's for lunch or dinner (or even breakfast), we know you'll love these yummy vegan soups.