36 Vegetarian Soups With Brothy Depth, Creamy Beans, and Sweet Squash Use veggies, grains, legumes, herbs, and spices to layer in the flavor for a delicious, nourishing pot. By Jodie Kautzmann Jodie Kautzmann Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ingredients that take dishes from tasty to outright otherworldly. Food & Wine's Editorial Guidelines Published on April 12, 2026 Add Us On SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: Food & Wine / Photo by Greg DuPree / Food Styling by Julian Hensarling / Prop Styling by Keoshia McGhee Making soup can be a thrilling endeavor. You start with a set of ingredients, and as they go into the pot one by one, you watch them meld, eventually alchemizing into something else entirely. “It’s a great lesson in building and layering flavor, and a reminder of how a good pot of soup becomes much more than the sum of its parts,” says cookbook author Molly Stevens. These vegetarian soups are a testament to the power of plants — vegetables, grains, legumes, herbs, and spices — and their ability to deliver deep, satisfying flavor without meat. Our collection includes everything from Miso-Roasted Vegetable Soup to Coconut Curried Lentil Soup, with options to please everyone at the table. Keep all of your recipes at your fingertips. With the MyRecipes app you can easily save and organize your favorites from anywhere, including Instagram and TikTok, in one convenient place. Get the free app. 01 of 36 Coconut-Cabbage Soup with Lemongrass Food & Wine / Photo by Brie Goldman / Food Styling by Annie Probst / Prop Styling by Alexandria Juhl Chef Suvir Saran and author Stephanie Lyness pack a head of napa cabbage into this Southeast Asian–inspired recipe, which plays with flavors like ginger, lemongrass, lime, and coconut. The soup owes its heft to cubed sweet potatoes and tangles of rice noodles. Get the Recipe Save 02 of 36 Shorbat Adas (Red Lentil Soup with Vegetables) Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley Fragrant with toasted coriander, cumin, and cinnamon, Louisa Shafia's take on this Middle Eastern favorite gets its creamy texture from red lentils and pureed potatoes. Get the Recipe Save 03 of 36 Broccoli, Cauliflower, and Cheddar Soup with Garlic Croutons Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Priscilla Montiel Readers can't get enough of this cheesy vegetable soup — it's one of our most popular, most saved recipes. Garlicky croutons pull double duty, serving both as a crunchy topping and a thickener, pureed right into the soup. Get the Recipe Save 04 of 36 Miso-Roasted Vegetable Soup Victor Protasio "I wanted the soup to taste deep and rich without using a stock, so I turned to my umami arsenal of flavor boosters: miso, soy sauce, canned tomatoes, and a dash of smoked paprika. How could the soup not be delicious?" writes cookbook author Raquel Pelzel. To make it, she tosses her veggies in a miso-oil paste, roasts them until caramelized, then simmers them with spices and tomatoes to concentrate the flavors. Get the Recipe Save 05 of 36 Carrot Ginger Soup Food & Wine / Photo by Greg DuPree / Food Styling by Julian Hensarling / Prop Styling by Keoshia McGhee This striking plant-based soup gets its creaminess from pureed carrots and a can of full-fat coconut milk. Its sweet, earthy flavor contrasts with fresh ginger and spices like turmeric, cumin, and mild Kashmiri chile powder. Get the Recipe Save 06 of 36 Caramelized Onion and Bread Soup with Brûléed Blue Cheese Greg DuPree This reimagined vegetarian riff on traditional French onion soup keeps things bright, flavorful, and balanced with nutty oloroso sherry, mixed caramelized onions, and crumbly Stilton cheese. Get the Recipe Save 07 of 36 Creamy Tomato Soup with Buttery Croutons Cara Cormack Made largely from pantry staples, this 30-minute soup from Tom Douglas is simple yet luxurious, thanks in part to the brown butter croutons that adorn each bowl. Get the Recipe Save 08 of 36 Cream of Mushroom Soup Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver Meaty cremini mushrooms and earthy shiitake mushrooms are sautéed until deeply caramelized, then pureed with stock and heavy cream for this umami-packed soup. Get the Recipe Save 09 of 36 Restorative Ginger and Turmeric Noodle Soup Jennifer Causey Filled with thick, springy udon noodles, this soup is “like a hug” in winter, says cookbook author Hetty McKinnon. The ginger-turmeric curry paste brings big flavor and can be made in advance — the recipe yields enough for two or three pots of soup, so portion it out and pop some in the freezer for an easy meal later. Get the Recipe Save 10 of 36 Oliaigua (Menorcan Vegetable Soup) with Fig Jam–Topped Toast Cedric Angeles / Prop Styling by Stephanie Bohn Oliaigua, a simple soup of gently stewed onions, peppers, and tomatoes from the Spanish island of Menorca, can be served either warm or chilled. The traditional pairing with bread is less negotiable; here, it's toasted and spread with an anise-laced fig jam. Get the Recipe Save 11 of 36 Moroccan-Style Chickpea, Carrot, and Spinach Soup Alison Miksch Garlic, cumin, ginger, turmeric, and cayenne season Molly Stevens' earthy, balanced soup, layering flavor with chickpeas and veggies. "Every time I make this soup, I'm amazed at how the simple lineup of ingredients can come together to produce such a satisfying and gorgeous soup," she says. Get the Recipe Save 12 of 36 Coconut Cauliflower Bisque Greg DuPree / Food Styling by Emily Nabors Hall / Prop Styling by Hannah Greenwood Shake off the winter chill with this velvety cauliflower bisque from 1988 F&W Best New Chef Frank Brigtsen, enriched with creamy coconut milk and gently perfumed by garlic and ginger. Get the Recipe Save 13 of 36 Miso-Tofu Hot Pot with Ramen Victor Protasio This soothing hot pot with cabbage, mushrooms, carrots, and tofu is built on an umami-packed broth of miso, soy sauce, and shiitake dashi. (You'll want to skip the optional bonito flakes to keep it plant-based.) Soak it up with chewy ramen noodles for a rich, warming meal. Get the Recipe Save 14 of 36 Caribbean Corn And Pumpkin Soup Cedric Angeles This velvety pumpkin and coconut milk soup from Nina Compton is filled with sweet corn and tender dumplings; Scotch bonnet chiles impart a fruity heat. Get the Recipe Save 15 of 36 Borscht with Buttermilk and Grated Cucumber Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver Grated beets are quickly marinated in a pickle juice brine to mellow their earthiness before they're stirred together with grated cucumber and buttermilk for this bright and crisp chilled soup, no stove required. Get the Recipe Save 16 of 36 Coconut Curried Lentil Soup Food & Wine / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Julia Bayless This coconut curried lentil soup is a streamlined one-pot meal built from pantry staples, with red lentils simmered until tender in coconut milk, tomatoes, and broth. Ginger, cumin, and turmeric add warmth and depth, while a finish of lime juice and cilantro brightens the rich, creamy base. Get the Recipe Save 17 of 36 Yemeni Bulgur Wheat Shurba (Soup) Alex Lau Spiced with a savory blend of cumin, black pepper, cinnamon, ground ginger, and bay leaves, Hakim Sulaimani's vegetarian riff on bulgur wheat shurba packs plenty of flavor. Serve it with garlic bread and a squeeze of fresh lemon for a bright, balancing pop. Get the Recipe Save 18 of 36 Vegetarian 15-Bean Soup Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Ali Ramee Pick up a package of 15-bean soup mix from the dry goods aisle, toss out the seasoning packet, and soak overnight to make this hearty vegetable-packed soup instead. A few Parmesan cheese rinds replicate the umami flavor you'd usually get from a ham hock or bone. Get the Recipe Save 19 of 36 Delicata Squash Soup Food & Wine / Photo by Brie Goldman / Food Styling by Skyler Meyers / Prop Styling by Alexandria Juhl Sweet roasted delicata squash shines in this simple, satisfying fall soup. Serve it with a dollop of crème fraîche and shaved black truffle for an elegant presentation. Get the Recipe Save 20 of 36 Ratatouille Lentil Soup Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Lydia Pursell Turn France's quintessential summer stew into a hearty soup by adding French green lentils to the mix. Canned tomatoes and jarred roasted red peppers keep prep to a minimum. Get the Recipe Save 21 of 36 Spring Minestrone with Grated Egg Pasta Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Stir tender grattini pasta and cannellini beans into simmering vegetable broth with asparagus, fresh sugar snap peas, sweet peas, spinach, and fresh dill fronds for a satisfying springtime delight. Get the Recipe Save 22 of 36 Kachumber Gazpacho Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell Hetal Vasavada marries the flavors of the cucumber-based Indian salad with classic gazpacho, adding warm spices and a hint of chile, then topping the chilled soup with sev, a crispy chickpea noodle snack, for a fun textural component. Get the Recipe Save 23 of 36 Creamy Pumpkin Soup Diana Chistruga This rich and flavorful soup relies on a can of pumpkin puree and a generous amount of heavy cream for its luscious texture. Warm spices like cinnamon and nutmeg add extra coziness, while cayenne brings in a little heat. Get the Recipe Save 24 of 36 Mashhurda (Mung Bean Soup) Victor Protasio / Food Styling by Torie Cox / Prop Styling by Lydia Pursell Mung beans and rice give heft to this herb-inflected Tajik soup from League of Kitchens instructor Damira Inatullaeva, who includes dried apricots for an extra hit of flavor. It's best served the day it's made, with dollops of labneh or Greek-style yogurt. Get the Recipe Save 25 of 36 Roasted Carrot Soup with Fresh Cheese and Black Bread Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely Roast two pounds of carrots with cumin and caraway seeds, simmer with vegetable broth, and blend with sour cream until silky smooth. Serve the soup with crisped Baltic black bread and crumbled farmer's cheese. Get the Recipe Save 26 of 36 Classic Split Pea Soup Food & Wine / Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Phoebe Hauser "I haven't met a bean or pea that I didn't love," says chef Steven Satterfield. Here, he soaks split peas for an hour before simmering them in the soup for a smooth, tender result. Omit the bacon garnish to keep it veg-friendly. Get the Recipe Save 27 of 36 Tomato Lemon Rasam Sarah Crowder / Food Styling by Chandra Ram Spicy from serrano chile and tangy from fresh lemon juice, this punchy South Indian specialty can be eaten on its own, with rice, or alongside dosas. Finish it with chopped cilantro for a touch of herbal brightness. Get the Recipe Save 28 of 36 Lemony Roasted Asparagus Soup Con Poulos Chef Cassie Piuma's unconventional, veggie-forward take on Greek avgolemono swaps out chicken stock for a broth made from asparagus trimmings; shredded chicken is replaced with roasted asparagus spears and crisp sautéed mushrooms. With a quarter cup of fresh lemon juice, it has just as much lemony punch as traditional versions. Get the Recipe Save 29 of 36 Burmese Samusa Soup Greg DuPree Desmond Tan’s plant-based soup starts with a broth made rich with black mustard seeds, cumin, and turmeric. Fresh cabbage, herbs, and chiles top each ample bowl, contrasting tender yellow lentils and potatoes with a pleasing crunch. Get the Recipe Save 30 of 36 Spiced Butternut Squash Soup Kathrin Koschitzki Aged goat cheese is a key ingredient in this creamy soup from the Rif Mountains in northern Morocco; it can be made with butternut, kabocha, or calabaza squash. Paula Wolfert based her recipe on a similar pumpkin soup she enjoyed while living in Tangier. Get the Recipe Save 31 of 36 Vegetarian Three-Bean Tortilla Soup Molly Yeh Canned beans make quick work of this traditionally chicken-based soup — you'll need a can each of black beans, kidney beans, and chickpeas. A touch of cocoa powder in the warm spice blend gives it faint mole vibes. Get the Recipe Save 32 of 36 Ribollita Jen Causey Hearty Tuscan ribollita uses day-old bread as a thickening agent, yielding an extra-satisfying bowl of brothy beans and greens. A testament to the enduring richness of "poor food" that eschews waste, the soup is equal parts cozy and delicious. Get the Recipe Save 33 of 36 Nordic Winter Vegetable Soup Tina Rupp Celery root and parsnips shine alongside onions, leeks, and spinach in this cold-weather staple. Perfumed with fresh thyme, bay leaves, and nutmeg, it's bolstered by quick-cooking pearl barley for a stick-to-your-ribs bowl. Get the Recipe Save 34 of 36 Shorbat Jarjir (Rocket Soup) Greg DuPree Cookbook author Yasmin Khan serves up an intensely green yet deliciously delicate soup. This recipe calls for a blend of spinach, cilantro, and arugula cooked with warming spices like nutmeg, allspice, and turmeric. Get the Recipe Save 35 of 36 Sweet Potato–Coconut Soup with Thai Curry John Kernick For this aromatic twist on a classic soup, cookbook author Melissa Clark uses coconut three ways: coconut oil, coconut milk, and toasted coconut flakes. Fresh lime juice, Thai red curry paste, and a sprinkling of cilantro add brightness to the creamy sweet potato. Get the Recipe Save 36 of 36 Vegan Hot and Sour Soup with Tofu Molly Yeh Molly Yeh's plant-based take on hot and sour soup swaps in vegetable stock and forgoes any shredded pork or chicken, capturing the flavor of the traditional version with dried lily buds, wood ear mushrooms, and Chinese black vinegar. 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