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Easy Vegetarian Soup Recipes

Updated on March 9, 2008

There is nothing better at the end of a long, cool day than a bowl of hot, homemade soup for dinner. For a while, I relied on canned and pre-packaged soups, but then I realized just how much extra (and unwanted) sodium these foods were adding to my diet. Since then, I’ve learned how to make a lot of great soups that don’t take long to prepare. Most importantly, they are easy to make and are very healthy.

Kale Soup

Serves 8 to 10


¼ cup olive oil

1 large onion, finely chopped

4 garlic cloves, minced

2 ½ lbs. russet potatoes (about 5), peeled and cut into small cubes

8 cups vegetable broth

¾ lb. kale, stems removed and thinly sliced

salt and pepper, to taste


1. Heat the oil in a Dutch oven over medium-high heat. Add the onion and garlic, cooking for about 4 minutes, until the onion is translucent.

2. Add the potatoes and broth. Bring this to a boil, and then reduce it to a simmer. Cook, covered, until the potatoes are soft (about 15 minutes).

3. Remove the soup from heat, and puree with a hand held blender. Return the soup to the stove. Add the kale, and simmer for another 5 minutes. Serve.

Creamy Tomato Soup

Serves 6 to 8


2 tbs. unsalted butter

1 medium onion, finely chopped

4 cloves garlic (more or less, to suit your tastes)

3 cans crushed tomatoes

5 cups vegetable broth

1 tsp. oregano

½ to 1 cup half and half

salt and pepper, to taste


1. Melt the butter n a saucepan over medium-low heat. Add the onion and garlic, cooking for about six minutes.

2. Add the tomatoes, broth, and oregano. Bring the mixture to a boil. Reduce the heat, and let the soup simmer until thickened, about 45 minutes.

3. Remove the soup from heat, and puree with a hand blender.

4. Slowly add the half and half, stirring constantly, until it reaches the desired consistency. Salt and pepper to taste.

Jamaican Squash Soup

Serves 4


6 medium scallions, trimmed

6 whole sprigs thyme

1 medium butternut squash (about 2 lbs.), peeled, seeded, and cut into small cubes

3 cups vegetable broth

1 small green pepper

salt and pepper to taste


1. Tie the scallions and thyme together with some kitchen twine.

2. Place the squash, stock, pepper, and scallion together in a medium saucepan. Bring the mixture to a boil. Reduce the heat to a simmer, and then cook until the squash is tender (about 15 to 20 minutes).

3. Remove the scallion bundle and the pepper, discard both.

4. Puree the soup with a handheld blender before serving.


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    • profile image

      easy vegetarian recipes 6 years ago

      great site! Tomato soups during a cold weather is heaven!

    • profile image

      Vegetarian Life 8 years ago

      Thanks for the recipes, will have to give the creamy tomato soup a try. It just looks fantasy, so I can just imagine how it tastes.

      Again thanks for posting them!

    • profile image

      Lynn 9 years ago

      Thanks for the great recipe suggestions! I am particularly excited about trying some of the soup's getting cold here in the great northwest. Soup can be such a great 'comfort food'...I've been a vegetarian for over 30 years, and can remember when there weren't many 'choices' of how to prepare my meals other than my own concoctions! Thanks for providing some exciting flavor combinations!Check out for some additional exciting options!To Your Healthy Diet!Lynn

    • MarloByDesign profile image

      MarloByDesign 9 years ago from United States

      I love kale, and I am definitely going to try your recipe. Thanks for sharing!