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Vegetarian Soup Recipes

Vegetarian Soup Recipes

Vegetarian soups are not only healthy but also delicious. Here are some quick and easy vegetarian soup recipes.
Pallavi M
There's nothing like a bowl of steaming hot soup to cheer you up on a rainy day. And the best thing is that you can add anything to your soup. Right from beans, carrots, kale, mushrooms, macaroni to even peach, pumpkin and avocados - the options are limitless. Eating soup is a wonderful way of adding healthy vegetables to your diet. A bowl of vegetarian soup helps lower the risk of cancer and heart diseases. You will be surprised to learn that a bowl of vegetable soup is laden with vitamins, proteins and carbohydrates. So try these simple vegetarian soup recipes and ensure good health for you and your family.
Vegetarian Black Bean Soup
  • Two 15 ounce cans of black beans, undrained
  • 16 ounce can of vegetable broth
  • Shredded cheese
  • Sour cream
  • 1/2 cup salsa
  • 4 onions, chopped
  • 1 tbsp chili powder
  • Fresh cilantro, chopped
Mash the beans with a potato masher or a food processor. Pour the beans in a medium-sized pan. Add the onions, vegetable broth and salsa to the pan and bring to a boil. Add salt and chili powder. Let it simmer for 10 minutes. Remove from heat. Mix shredded cheese and sour cream to the contents. Garnish the soup with cilantro and serve.

Number of Servings: 6
Asparagus Leek Soup
  • 1 pound steamed asparagus
  • 1/2 cup corn kernels
  • 6 oz cremini mushroom
  • 3 leeks, washed
  • 2 cup vegetable stock
  • 1/2 cup red bell pepper, minced
  • 2 cup milk
  • 4 tbsp butter
  • 1/2 tbsp curry powder
  • 4 tbsp cornstarch
  • 2 cup water
  • salt and pepper
Cut the asparagus into small pieces. Take a medium-sized pan and simmer the asparagus for 3 minutes. Add butter, corn and red bell pepper to the pan. Stir occasionally. When tender, add salt and remove from heat. Take a pan over medium heat and melt 3 tbsp butter. Add leeks and mushroom, and cook for 7 minutes. When tender, add vegetable stock, milk and steamed asparagus. Let it simmer in high heat. In a bowl, whisk cornstarch and water. Add the mixture to the soup. Cook for 5 minutes, and stir until thick. Season the soup with salt and pepper. Garnish the soup with corn and bell pepper, and serve.

Number of Servings: 6
Italian Cabbage Soup
  • 1 can of vegetable broth
  • 1 can of Italian style stewed tomatoes
  • 1 can of cannelloni beans, drained
  • 1/4 head cabbage, chopped
  • 3 carrots, peeled and sliced
  • 2 onions, chopped
  • 2 cloves garlic
  • Sprigs of parsley
  • salt and pepper
Add the stewed tomatoes and vegetable broth to a medium-sized pan. Bring it to a boil. Add the beans, carrots and cabbage, and let it simmer. Sprinkle salt and pepper. Simmer on low heat for an hour. Garnish the soup with parsley and serve.

Number of Servings: 6
Butternut Squash Ginger Bisque
  • 1 Butternut Squash, peeled and seeded
  • 1/2 cup Olive oil
  • 7 cup vegetable broth
  • 1/2 cup brandy
  • 1/2 cup heavy whipping cream
  • 1/4 cup sour cream
  • 3 tbsp diced ginger root
  • 1 tbsp diced shallots
  • 1 tbsp Thyme leaves
  • 2 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 tbsp ground cinnamon
  • 1 tbsp nutmeg
  • Sprigs of parsley
  • Salt and pepper
Cut the squash into fourths and season with salt and pepper and 2 tbsp olive oil. Place the pan in a 425° F oven. Roast until tender. Heat the remaining olive oil in a medium-sized pan. Add garlic, ginger, shallots and thyme leaves to the oil and stir. Add 1/2 cup brandy to the pan. Cook for 2 minutes. Add the squash to the pot and stir. Then add the vegetable broth. Let it simmer for 10 minutes. Remove the pan from heat. Use a food processor and puree the contents of the pan. Put the contents in the pan and heat again. After it starts simmering, add sugar, nutmeg, ginger-root, cumin and cinnamon, to the pan and stir. Whip the sour cream in the heavy whipping cream. Add the cream to the pan. Let it simmer for 5 minutes. Remove from heat. Garnish the soup with parsley and serve.

Number of Servings: 6
Gazpacho Soup
  • 1 cucumber, sliced
  • 4 ripe tomatoes
  • 2 red bell pepper
  • 4 tbsp red wine or vinegar
  • 1 celery rib, chopped
  • 1tbsp lemon juice
  • 2 cloves garlic
  • 2 onions, chopped
  • 1 tbsp fresh parsley
  • 1 tbsp fresh basil, chopped
  • salt and pepper
Combine all the ingredients in a food processor, except the fresh herbs. Process until smooth. Stir in the herbs and refrigerate. Serve with bread.

Number of Servings: 6
These were some easy homemade vegetarian vegetable soup recipes. Rest assured that you will derive the maximum benefits out of these delicious vegetarian soup recipes. You can even make your unique recipes with an end number of ingredients. So go ahead, try these vegetarian recipes and add a bowl of healthy vegetarian diet benefits to your daily diet.