Of all the dozens of healthy vegetable soup recipe I’ve posted, here are the most popular recipes, according to you! All of these soup recipes are vegetable. Can’t find the perfect vegetable soup recipe? Don’t worry, there are plenty more vegetable soup to choose from here.
Vegetable Soup Recipe 2021
The ingredients for each are varied, but all are healthy and vegan recipes.
Soup Rich and Creamy
For a simple, impressive, and downright delicious soup, you can’t surpass this rich and creamy blend. This is the recipe my friends request most. When they come over for dinner, they always ask in anticipation, “Are you making the cauliflower soup?”
Because you can literally make this blend on-demand in about forty minutes, I always keep a head of cauliflower in my fridge. A scoop of cooked grain or a piece of crusty bread makes this soup a meal. It freezes nicely, too.
The secret ingredient is the nuts, which, when blended with the cauliflower, create silky texture, a rich flavour, and an intoxicating aroma. It’s staggering that something so easy delivers so complex a result. Just be sure to soak the nuts and puree the soup really well to get the consistency that my friends proclaim “liquid air.” This is a blends action that will make you look like a gourmet chef!
SERVES 6 AS A STARTER, 4 AS A MAIN
- 2 tablespoons olive oil
2 teaspoons chopped garlic (about 2 cloves), plus more to taste
2 cups (200g) chopped leeks (white parts only, from 2 or 3 leeks)
1 head cauliflower, chopped
7 cups (1.65l) vegetable broth
¼ cup (35g) raw unsalted cashews or ¼ cup (35g) blanched slivered raw almonds, soaked
3 tablespoons chopped chives or a grating of nutmeg (optional; choose one, not both), to garnish
- In a large saucepan, heat the oil over medium heat and saute the garlic, leeks, and teaspoon of salt for about 3 minutes, until the vegetables are soft. Add the cauliflower and saute for another minute. Add the vegetable broth, increase the heat to high, and
bring just to a boil. Reduce the heat to medium and simmer for about 30 minutes, until the cauliflower is completely tender. Stir the mix periodically and mash the cauliflower with a wooden spoon.
- Remove the saucepan from the heat and allow the soup to cool slightly; stir in the nuts. Pour the soup into your blender in batches and puree on high for 1 to 2 minutes, until smooth and creamy. (Remember to remove the plastic cap in the blender top and cover
the opening with a kitchen towel so steam can escape while you blend.) Return the soup to the saucepan and warm it over low heat. Stir in salt to taste.
To serve, ladle the soup into bowls and garnish with either chopped chives or grated nutmeg.
- what is a grain ball?
I like to supplement a bowl of blended soup with a scoop of cooked
grain (day-old is best, as it sticks together). I prefer the protein-rich
grains—quinoa, amaranth, and millet (they’re alkaline, too). But use any grains you like—brown rice, buckwheat, or (if you’re not glutenfree) pearl barley. Try cooking grains in vegetable broth or coconut milk, and/or adding some ginger, garlic, sea vegetables, herbs, and spices for an added boost of flavour.
“Cheddar” Beer Soup
Soup during the fall and winter
A beer fan or not, you will love this creamy, 1-pot soup. Blonde ale imparts a slight bitterness that complements the nutritional yeast’s cheese flavour well. This is a wonderful soup to enjoy during the fall and winter months when you’re craving something hearty and warming. Top with garlic croutons or sautéed vegetables for extra heartiness.
PREP TIME 10 MIN.
COOK TIME 45 MIN.
TOTAL TIME 55 MIN.
- 3 Tbsp (45ml) olive oil (or substitute vegan butter)
5 cloves garlic, minced (2½ Tbsp or 15g)
½ white or yellow onion (55g), diced
1 pound (453g) Yukon gold potatoes, cut into bite-size pieces, skin on
Sea salt and black pepper, to taste
3 Tbsp (25g) all-purpose flour*
1 cup (240ml) golden ale, plus more for a stronger beer flavour*
1 cup (240ml) plain unsweetened almond milk
2 cups (480ml) vegetable broth
¼ cup plus 1 Tbsp (15g) nutritional yeast, plus more to taste
1 Tbsp (15ml) maple syrup (or substitute organic cane sugar or coconut sugar)
- 01 Heat a large pot or saucepan over medium heat. Once hot, add the olive oil, garlic, and onion. Stir and cook for 1–2 minutes. Then add the potatoes.
- 02 Season with a healthy pinch of salt and pepper, then cover and cook for 4 minutes.
- 03 Add the flour and stir to coat the potatoes. Cook for 1 minute. Then add the beer. Stir and cook for 3–4 minutes, or until reduced by about half. The sauce should be fairly thick.
- 04 Add the almond milk, broth, nutritional yeast, maple syrup, and another pinch of salt and pepper. Bring to a simmer and reduce the heat to low. Simmer for 20–30 minutes, or until potatoes are fork-tender.
- 05 Transfer three-fourths of the soup to the bowl of a blender (or use an immersion blender to gently blend majority of soup). Purée until creamy and smooth, scraping down the sides as needed.
- 06 Taste and adjust the seasonings if needed, adding more salt, pepper, and nutritional yeast as desired.
- 07 If the soup appears too thin, add 1 Tbsp (8½g) flour (or cornstarch or arrowroot starch) and blend for added thickness. It will thicken when returned to heat.
- 08 Return the soup to the pot and bring back to a simmer. Then cover and let cook for at least another 5–10 minutes, or until the potatoes have taken on the flavour of the soup.
- 09 Serve hot. For garnish, try garlic croutons (see Creamy Tomato + Herb Bisque), fresh parsley, or thinly sliced, lightly sautéed Brussels sprouts (pictured above).
- 10 Store leftovers in the refrigerator for 3–5 days, or in the freezer up to 1 month.
*To keep this soup gluten-free, substitute cornstarch or arrowroot starch for the all-purpose flour and proceed as instructed. Be sure to blend the soup, as I find starches tend to lump. Also, make sure to use a gluten-free beer.
COCONUT, GINGER, AND SHIITAKE SOUP WITH CUCUMBER NOODLES
GLUTEN-FREE, PALEO-FRIENDLY, VEGAN
Who needs meat when you have mushrooms? Shiitake mushrooms are dense and toothsome, so they add heartiness and flavour to this Asian-inspired soup. The creamy coconut broth combines with a hint of lime for richness and acidity One of the best vegetarian meals.
PREP TIME: 10 MINUTES / COOK TIME: 20 MINUTES
PER SERVING: Calories: 398; Total Fat: 33g; Saturated Fat: 29g; Cholesterol: 0mg; Total Carbs: 23g; Fiber: 5g; Protein: 8g
- 2 tablespoons coconut oil
½ onion, minced
8 ounces shiitake mushrooms, stemmed and sliced
3 garlic cloves, finely minced
1 teaspoon grated ginger
3 cups Basic Vegetable Stock (VEGETABLE STOCK FOR BEST VEGETABLE SOUP RECIPE)
1 (15-ounce) can full-fat coconut milk
Juice of 2 limes
½ teaspoon of sea salt
½ teaspoon Sriracha store-bought
1 cucumber, ends cut flat and spiralized into spaghetti noodles
1 large carrot, peeled, ends cut flat, and spiralized into spaghetti noodles
3 tablespoons chopped fresh cilantro
- 1. In a large pot, heat the coconut oil over medium-high heat until it shimmers.
2. Add the onion and mushrooms and cook, stirring occasionally, until vegetables are soft, about 5 minutes.
3. Add the garlic and ginger and cook, stirring constantly, until garlic is fragrant, 30 to 60 seconds.
4. Stir in the vegetable stock, coconut milk, lime juice, salt, and sriracha, and bring it to a simmer.
5. Add the cucumber and carrot noodles and cook until they are al dente, about 5 minutes more.
6. Stir in the cilantro and serve.
BUTTERNUT SQUASH SOUP with HAZELNUTS
This is a beautiful, nutritious, and delicious creamy soup One of the best vegetable soup recipe that I make often, especially in the fall when local squash is being harvested. The addition of the sautéed tart apple gives it an especially good flavour. Our Double-Roasted Maple-Spiced Hazelnuts are a delicious topping, but if you don’t have time to make them, toasted hazelnuts work just fine. The drizzle of hazelnut oil adds a nutty richness to the soup and makes it extra special.
- 3 tbsp extra-virgin olive oil
1 medium yellow onion, chopped
2 large garlic cloves, coarsely chopped
6 cups/780 g peeled large-dice butternut squash
1 large tart apple (such as Pippin or Granny Smith), peeled, large dice
Freshly ground black pepper
1 qt/960 ml Easy Vegetable Stock (VEGETABLE STOCK FOR BEST VEGETABLE SOUP RECIPE)
Toasted hazelnut oil for drizzling
1/2 cup/70 g Double-Roasted Maple-Spiced Hazelnuts (MAPLE-SPICED HAZELNUTS for easy vegetable soup recipe) and coarsely chopped
- Heat 2 tbsp of the oil in a large pot on medium heat. Add the onion and sauté until it begins to soften about 5 minutes. Add the garlic and sauté for another minute. Turn up the heat to medium-high, stir in the squash, apple, and the last 1 tbsp of the oil. Sauté until the apples just begin to soften, 8 to 10 minutes. Sprinkle with 1/2 tsp salt and a pinch of pepper. Stir thoroughly, then add the stock, turn the heat to high, and cover just until it begins to boil. Turn the heat to low and continue to simmer, covered, for 25 to 30 minutes, until the squash is soft when pierced with a fork.
- Blend the soup with an immersion blender right in the pot, or let it cool until it’s safe to handle and blend in a food processor or blender, and then return to the pot to reheat. Season with salt and pepper.
- Serve the soup hot, topped with a drizzle of hazelnut oil and sprinkled with 2 tbsp of the hazelnuts.
1 SERVING (WITH PLAIN HAZELNUTS AS TOPPING, HAZELNUT OIL NOT INCLUDED):
CALORIES: 400 | FAT: 22G | CARBS: 53G | PROTEIN: 8G | SODIUM: 320MG | DIETARY FIBER: 52% | POTASSIUM: 20% | VITAMIN A: 250% | VITAMIN C: 30% | VITAMIN E: 20% | THIAMIN: 20% | RIBOFLAVIN: 10% | NIACIN: 10% | VITAMIN B6: 20% | FOLATE: 20% | CALCIUM: 10% | IRON: 15% | COPPER: 20% | PHOSPHORUS: 10% | MAGNESIUM: 15%
VEGETABLE BOUILLABAISSE WITH ROUILLE
SERVES 6 TO 8; MAKES 8 CUPS
Bouillabaisse, the most famous soup in the South of France, is typically prepared with an array of seafood. But reincarnating the soup as an equally hearty vegan meal is simple. This version honours all of the familiar flavours and textures of classic bouillabaisse: Redolent of the ocean, Sencha green tea and Japanese kombu seaweed anchor the soup and provides a base for the garlic, orange, and tomato. The firm mushrooms and feathery artichoke hearts mimic the contrasting textures of the different fish.
- 8 cups of filtered water
4 Sencha green tea bags (ROUILLE WITH BEST VEGETABLE SOUP RECIPE)
Two 6-inch sheets dried kombu, wiped of grit
2 tablespoons grapeseed oil
1 onion, cut into chunks
1 celery stalk, cut into chunks
3 garlic cloves, coarsely chopped
2 bay leaves
2 fresh thyme sprigs
½ teaspoon whole black peppercorns
Kosher salt and freshly ground black pepper
½ cup dry white wine, such as Sauvignon Blanc
- 1 teaspoon saffron threads
1½ pounds oyster and lobster mushrooms stem trimmed, wiped of grit, and halved if large
4 artichoke hearts or one 15-ounce can artichoke hearts in water, chopped
One 15-ounce can diced tomatoes
2 leeks, white and light green parts only, halved lengthwise, well rinsed, and chopped
1 fennel bulb, trimmed, halved, cored, and chopped
3 garlic cloves, minced
4 fresh flat-leaf parsley sprigs, chopped
Finely grated zest and juice of 2 seedless oranges
2 tablespoons Pernod
1 teaspoon herbes de Provence
Kosher salt and freshly ground black pepper
Rouille (ROUILLE WITH BEST VEGETABLE SOUP RECIPE)
Toasted crusty baguette slices, for serving
- To prepare the stock: Bring the water to a boil in a saucepan over high heat. Add the tea and kombu, turn off the heat, and steep for 15 minutes to infuse the water, which should turn light brown. Remove the tea bags and kombu and discard. Set the tea-kombu stock aside.
- Put a soup pot over medium heat and add the oil. When the oil is hot, add the onion and celery and cook, stirring, until they begin to soften, about 2 minutes. Add the garlic, bay leaves, thyme, and peppercorns and stir to combine, then season with salt and pepper and cook, stirring, until fragrant, about 2 minutes. Pour in the wine and stir until almost evaporated about 1 minute.
- Pour in the tea-kombu stock and simmer, uncovered, until slightly reduced about 20 minutes. Carefully pour the stock through a fine-mesh strainer into another pot to remove the solids. You should have about 6 cups of stock. (The stock can be prepared ahead and kept covered in the refrigerator for about a week or frozen for a couple of months.)
- To prepare the soup: Bring the stock to a simmer in a medium pot over medium heat. Stir in the saffron to dissolve. Add the mushrooms, artichoke hearts, tomatoes, leeks, fennel, garlic, and parsley, then stir in the orange zest and juice and Pernod and season with the herbes de Provence, salt, and pepper. Simmer,
stirring occasionally, until the vegetables are tender, 40 to 45 minutes. Taste and season as needed.
- Ladle the bouillabaisse into soup bowls and dollop the rouille on the toasted baguette for dunking.