From cozy wintertime gnocchi soup to chilled gazpacho, this collection is packed with vegetarian soup recipes that are comforting, full of flavor, and easy to make. While all are vegetarian, many are already vegan or easily adapted to be. So let’s dive into these comforting soups!
While soup is generally synonymous with fall, and winter, and comfort, and piping hot goodness, that isn’t always the case.
Many of these vegetarian soups are, in fact, best enjoyed when the temperatures are plummeting and you’ll avoid leaving the house at any cost (or is that just me in Minnesota?!). But you’ll also find a few summertime soup favorites in here, like chilled gazpacho or corn chowder.
No matter what kind of soup recipe you’re looking for, you’re bound to find it here!
The thing about soup is one of those recipes that is perfect as a meal on its own, loaded with vegetables and carbs to your heart’s desire, or that can be paired with another main. I mean, who can resist grilled cheese and tomato soup?
They’re the go-to for easy (or lazy?) weeknight dinners and they’re the star of one-pan meals. There’s no denying how versatile soup can be, either. Serve ’em up with crackers, biscuits, or crusty bread and you’ve got yourself the most comforting of meals. Once again, soups are here to save the day by filling you up and leaving you cozy!
Now the only question is, which of these vegetarian soup recipes will you start with? I look forward to hearing which you’ll choose in the comments below!
Vegetarian Soup Recipes
Vegetarian Soup Recipes: Curried Carrot Squash Soup
Equipment
Ingredients
- 1 large acorn squash, cut into 1-inch slices and then 1-inch chunks
- 4 medium sized carrots, peeled and cut into 1-inch rounds
- 4-6 garlic cloves
- 1 1/2 Tablespoon olive oil
- Salt and pepper, to taste
- 1/2 tsp turmeric powder
- 1/2 tsp curry powder
- 1/2 tsp cumin powder
- 1/2 tsp fresh ginger
- 2 1/4 – 2 3/4 vegetable stock
Instructions
- Preheat the oven to 425°F. On a large baking sheet, place diced acorn squash, carrots, and garlic. Toss with olive oil, salt, and pepper. Bake for 15-20 minutes until tender, flipping halfway through.
- In a blender, add the roasted vegetables, spices, and vegetable stock. Blend on high for 4-5 minutes until smooth, being sure to crack the top opening or lid to release the steam from the roasted vegetables. Add additional vegetable stock as needed for your desired consistency, and salt and pepper to taste.
- Serve immediately, or keep warm on stove in a pot until ready to serve. Garnish as desired. I like to use cilantro and serve with a crusty baguette.
Notes
Nutrition
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.