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!
Ingredients
1large acorn squash, cut into 1-inch slices and then 1-inch chunks
4medium sized carrots, peeled and cut into 1-inch rounds
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
If you don't have a high-powered blender, remove skins from acorn squash after baking. Proceed to use an immersion blender or regular blender.You can swap in butternut squash.