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Vegetarian soup?

mom22tots Nov 26, 2010 07:45 AM

Can you share your favorite ideas for vegetarian soup...and recipes too? I tend to make the same few....slit pea, tomato-based vegetable, and I need to break out of my rut. TIA

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  1. todao RE: mom22tots Nov 26, 2010 07:47 AM

    Roasting a lot of vegetables, including an assortment of mushrooms, then cooking them in a rich veggie stock can be delicious.

    1. iL Divo RE: mom22tots Nov 26, 2010 07:48 AM

      the only one I know of is a recipe I took from a cookbood and tweaked it.
      so it no longer resembles the original and it is delicious.
      it's vegetarian and minestrone, you didn't say vegan right? cause it contains a small amount of parmesan cheese.
      gotta look it up

      1. h
        Harters RE: mom22tots Nov 26, 2010 12:51 PM

        Cream of mushroom
        Carrot & coriander

        1. JonParker RE: mom22tots Nov 26, 2010 01:26 PM

          Saute a chopped onion in a T. of oil. When it begins to soften, add a few cloves of crushed garlic, stirring constantly. Add 1 T. ancho chili powder and 1 T. cumin. Stir with onion and garlic until fragrant.

          Dump the whole mess into a large pot. Add 4 cans black beans and 2. c. stock -- I use chicken, but veggie would work for a vegetarian soup. Bring to a simmer.

          Turn oven to broil. Put 5 or 6 medium sized poblano peppers on a foil covered cookie sheet. Broil until they just begin to blacken, flip them over and broil the other side to the same color. Remove from oven and place in a plastic bag -- grocery bag works well here. Twist the neck of the bag or otherwise seal it. Let sit for 20 minutes.

          Remove the peppers, pull off the necks, remove the seeds and peel under running water. Chop peppers into about a 1/4 inch dice. Add to soup, simmer for a couple of hours, adding more stock or water if needed.

          Mash some of the beans against the side of the pot or give it a couple of seconds with an immersion blender to puree some of the beans and thicken the soup. If your vegetarian diet allows dairy, a dollop of sour cream goes well on top.

          Variant: a tsp or so of five spice powder added to the onion-garlic-spice mix adds an interesting flavor. Sometimes I feel like it, sometimes I don't.

          6 Replies
          1. re: JonParker
            Make Me Dinner RE: JonParker Nov 27, 2010 08:31 AM

            Do not put the peppers in a plastic grocery bag. Do not! Anyway, moving on. It might be easier to roast the peppers if you seed them, halve them, brush the skins with oil, and put them under the broiler (skin side up). When they start to blacken, take them out and stack them one on top of the other, and let them sit for 10 minutes or so until they're cool enough to handle. The peels should come off easily; not sure if I'd try doing it under running water, though. You're welcome!

            1. re: Make Me Dinner
              JonParker RE: Make Me Dinner Nov 27, 2010 08:34 AM

              Thank you for your insightful post.

              1. re: JonParker
                Make Me Dinner RE: JonParker Nov 27, 2010 08:36 AM

                Apology accepted.

              2. re: Make Me Dinner
                magiesmom RE: Make Me Dinner Nov 27, 2010 08:45 AM

                If you stack them in an bowl and cover it you will get the benefit of the extruded juices, not to be missed, IMO.

              3. re: JonParker
                chef chicklet RE: JonParker Jan 22, 2011 01:58 PM

                I roast pepper and don't advise to run them under water, you can simply scrape the seeds away. The little pod inside, if you make a T shape cut, snip the pepper off all the way around. If you want to leave the stem (for rellenos)then just snip the pod off at the top with scissors. You lose flavor by washing the peppers, and once you break that little pod of seeds up, seeds end up everywhere. I find a paper bag works fine, or place them on a plate with foil. The charred peel will come right off.

                1. re: chef chicklet
                  bear RE: chef chicklet Jan 27, 2011 06:15 AM

                  I agree on not washing the peppers. Scraping with a spoon is often helpful, too, for both the skin and the seeds.

              4. a
                arp29 RE: mom22tots Nov 26, 2010 03:04 PM

                I like this recipe for zucchini vichyssoise made with vegetable stock. And I prefer it hot.

                1. greygarious RE: mom22tots Nov 26, 2010 03:19 PM

                  Lentil soup, dal.

                  If you want to shortcut vegetable stock, Better Than Bouillon comes in vegetable and also in mushroom. Just omit the salt in the recipe until you've tasted the broth.

                  1 Reply
                  1. re: greygarious
                    LauraGrace RE: greygarious Nov 27, 2010 05:45 AM

                    And no-chicken chicken flavor, which is amazing and totally convincing! :)

                  2. JonParker RE: mom22tots Nov 26, 2010 03:41 PM

                    By the way, can you say what you meant by vegetarian? Is dairy ok? Understanding the limits of your diet would enable people to help you better.

                    1 Reply
                    1. re: JonParker
                      mom22tots RE: JonParker Nov 29, 2010 02:38 PM

                      Personally, I meant anything not containing meat. Dairy's okay by me.

                    2. e
                      EllenMM RE: mom22tots Nov 26, 2010 04:44 PM

                      Mushroom barley soup from "Joy of Cooking". I use either veggie or mushroom stock instead of beef and it's yummy. I just finished eating a bowl of it, and after a rich Thanksgiving, it hit exactly the right note.

                      1. m
                        Megbeck RE: mom22tots Nov 26, 2010 04:51 PM

                        One of my favorite things to make is peanut stew in the crockpot. Yes, it uses a cup of peanut butter, but it makes A LOT, so it probably isn't that bad for you on a per serving basis.

                        Toss in crockpot:
                        8 cups vegetable stock
                        1 onion, chopped
                        2 red peppers, chopped,
                        2-3 garlic cloves, minced
                        2 T chili powder or blend
                        1 t cumin
                        28 oz diced tomatoes
                        1.5 c lentils (or 1 c lentils, 1/2 c rice)
                        Add in any other veggies you have lying around (green beans, sweet potatoes, whatever)

                        Cook on low for 8 hours or high for 4
                        Stir in 1 c peanut butter and simmer another hour.
                        Serve with sriracha!

                        1 Reply
                        1. re: Megbeck
                          Emme RE: Megbeck Nov 26, 2010 11:40 PM

                          i do something similar, except omit the peppers and chili powder, as well as peanut butter. i use coriander in addition to the cumin, and sometimes sub cauliflower for the lentils (i know, they're so not the same.)

                        2. MplsM ary RE: mom22tots Nov 26, 2010 05:27 PM

                          Broccoli rice soup. http://ethnicvegan.com/broccoli_rice_...

                          I use cow or almond milk as I find soy milk too 'flavorful.'

                          1. Emme RE: mom22tots Nov 26, 2010 11:42 PM

                            Mushy Miso Green
                            saute chopped onion, add garlic, then add a melange of slice wild mushrooms and chopped greens (mustard, bok choy, collards, kale, etc) and asparagus. add miso broth and simmer til veggies are done. add in chopped tofu or stream in seasoned egg (whites) while the broth simmers. adjust seasonings with lemon juice, soy sauce or bragg's, mustard ( a tad), etc.

                            1 Reply
                            1. re: Emme
                              mom22tots RE: Emme Nov 29, 2010 02:44 PM

                              That sounds delicious!! Thank you

                            2. t
                              tastesgoodwhatisit RE: mom22tots Nov 27, 2010 01:19 AM

                              I use Tom-Yum soup mix as a base, and add lots of vegetables and a squeeze of lime juice for a good spicy vegetable soup - check the Tom-yum paste though, as it may contain shrimp paste.

                              Tomato based soup with a spoon of pesto thrown in for some variety.

                              The broth left over from cooking dried beans makes a lovely rich broth for whatever you want to add in.

                              1. mamachef RE: mom22tots Nov 27, 2010 07:10 AM

                                Any bean soup is better if you make it 7-bean soup!
                                If you're not vegan, creamed winter vegetable soup; always a plus. Broccoli, Cauliflower/apple/curry, carrot soup with five-spice powder and a good extra hit of star anise.
                                Onion Soup! Made with veg. stock, and all the usual criminals loaded on top!

                                2 Replies
                                1. re: mamachef
                                  magiesmom RE: mamachef Nov 27, 2010 07:18 AM

                                  If you are vegan ( or not!) coconut milk makes a wonderful creamy soup. I always keep some cans in the pantry.

                                  1. re: magiesmom
                                    Rasam RE: magiesmom Nov 27, 2010 09:31 AM

                                    Peanut butter makes a fantastic creamifier for soup too.

                                    One of the best soups of all times is Spicy Eggplant Soup from the book Veganomicon, here is a link to the recipe:


                                2. missmasala RE: mom22tots Nov 27, 2010 09:38 AM

                                  I have a vegetarian daughter who loves soup, so I make a lot of them. She doesn't love the smooth pureed veggie soups, so I tend to make chunkier ones. Mostly I just improvise with what I have in my fridge--Soup is a great way to use up leftover or about to go bad vegetables and starches. Here are some in our rotation:

                                  creamy cauliflower soup with dill and farina dumplings
                                  creamy tomato with flour and egg dumplings
                                  soupy dal (indian lentil soup)
                                  tuscan vegetable soup (aromatics simmered with white beans or chickpeas, handful of pasta, tuscan kale, veg stock or water and a parmesan rind)
                                  black bean soup
                                  soupe au pistou (like the tuscan veg, but with slightly different veggies and pesto swirled in at the end)
                                  vegetarian borscht
                                  saar (spicy indian style tomato and coconut soup)

                                  9 Replies
                                  1. re: missmasala
                                    mamachef RE: missmasala Nov 27, 2010 09:59 AM

                                    creamy cauliflower soup with dill dumplings? that sounds like a great, big bowl of love!

                                    1. re: missmasala
                                      Bigley9 RE: missmasala Dec 20, 2010 08:28 AM

                                      Add a slice of bread to the bowl for the second day of the Tuscan vegetable soup and heat it in the oven - ribolita!

                                      1. re: missmasala
                                        small h RE: missmasala Jan 19, 2011 11:52 AM

                                        missmasala, could you share the cauliflower soup recipe? The closest thing I found was this:


                                        I have a lot of dill. And I'm sick of mushroom barley and borscht.

                                        1. re: small h
                                          JonParker RE: small h Jan 19, 2011 04:24 PM

                                          If you eat cheese then this one is really good:


                                          1. re: JonParker
                                            small h RE: JonParker Jan 19, 2011 06:07 PM

                                            I do eat cheese, and I thank you kindly for this excellent suggestion.

                                            1. re: small h
                                              JonParker RE: small h Jan 20, 2011 02:40 PM

                                              It's really good. That guy has several really good soups on his blog -- I've made three or four of them and they've all been excellent.

                                              1. re: JonParker
                                                small h RE: JonParker Jan 22, 2011 12:26 PM

                                                I made the cauliflower soup today - very nice! Except it needed more stock, more cheese & more dill than the recipe called for (all of which I had, so no problem there). And then I thought, hmmm. Maybe I just used an unnaturally large cauliflower. It *looked* normal, but obviously it was some sort of super-sized mutant. Anyway, thanks again!

                                                1. re: small h
                                                  Veggie Liv RE: small h Jan 24, 2011 06:41 AM

                                                  HAHA! I hate those mutant foods that just don't seem to do you right when trying to follow a new recipe.

                                                  1. re: Veggie Liv
                                                    small h RE: Veggie Liv Jan 26, 2011 06:46 PM

                                                    It's a lose/lose. Either the recipe calls for a very accurate four cups of chopped cauliflower, in which case you eyeball a cauliflower trying to determine how many cups it will actually yield, because what are you going to do with 3/4 cup of leftover cauliflower? Or the recipe calls for *a* cauliflower, for which there is no standard measure. Stupid vegetables and their stupid variability.

                                      2. boyzoma RE: mom22tots Nov 29, 2010 03:09 PM

                                        French Onion Soup made with vegetable stock. Especially since you don't have an aversion to cheese. Very tasty.

                                        4 Replies
                                        1. re: boyzoma
                                          cheesecake17 RE: boyzoma Dec 20, 2010 08:28 AM

                                          I've made French Onion Soup with veggie stock.. comes out really good. Reminds me.. I should make it next week :)

                                          1. re: cheesecake17
                                            velvetdc1 RE: cheesecake17 Jan 20, 2011 04:12 PM

                                            do either of you have a link to a particularly good recipe? i can't believe i never thought to just make it - i've been vegetarian for 15 years and only regret it when i see french onion on the menu!

                                            1. re: velvetdc1
                                              JonParker RE: velvetdc1 Jan 20, 2011 05:00 PM

                                              Here's the one I use. Never tried it with veggie stock , but it's really good.


                                              1. re: JonParker
                                                velvetdc1 RE: JonParker Jan 20, 2011 08:00 PM

                                                Looks great - thank you! I won't know til I try :)

                                        2. Veggie Liv RE: mom22tots Dec 20, 2010 08:21 AM

                                          I LOVE soup, and I make it often. There is nothing like a big warm bowl of love to soothe you after a long day.

                                          Barley is always good to add to soup because it holds up, and also gives the soup a richness that a lot of vegetarian soups tend to lack.

                                          Here is a recipe for some kale and barley soup: http://www.nibbledish.com/people/Vegg...

                                          (There are also a lot of other vegetarian soup recipes on that page as well.)

                                          1. c
                                            cheesecake17 RE: mom22tots Dec 20, 2010 08:32 AM

                                            I make soup quite often for dinner... always vegetarian.. sometimes will add cheese as a topping to some, but I don't use cream in my cooking. a few of our favorites:
                                            - mushroom soup (creamy, but no milk or cream)
                                            - root veggie soup
                                            - creamy cauliflower w/cumin
                                            - veggie with egg nooodles and lentils
                                            - veggie/bean chili
                                            - miso/mushroom/udon
                                            - black bean/sweet potato (more like a stew)
                                            - creamy black bean with cilantro
                                            - chickpea noodle

                                            1. c
                                              cathyeats RE: mom22tots Jan 19, 2011 07:43 PM

                                              I agree with todao that roasted vegetable soup is delicious. Here's my take on it:

                                              Roasted Winter Vegetable Soup

                                              3 cloves garlic, peeled and left whole
                                              1 medium onion, roughly chopped
                                              2 carrots, thickly sliced
                                              1 parsnip, thickly sliced
                                              1 large stalk celery, thickly sliced
                                              ½ small butternut squash, peeled and cubed (about 2 cups)
                                              1 medium sweet potato, peeled and cubed
                                              ½ small fennel bulb, trimmed and cubed
                                              10 whole fresh sage leaves
                                              2 T. extra virgin olive oil
                                              Salt and freshly ground black pepper to taste
                                              5-7 cups vegetable broth (use gluten-free broth if you are gluten-sensitive)
                                              Chopped flat leaf parsley, for garnish
                                              Toasted pine nuts, for garnish
                                              Aged balsamic vinegar, for garnish
                                              Place the garlic, vegetables, sage and olive oil in a large roasting pan and stir to mix. Sprinkle with salt and pepper. Roast at 400 degrees for 35 minutes, turning once. Puree with stock in a food processor or blender. (The amount of stock you need depends on the amount of vegetables you end up with, so start with 5 cups and add more until you get the thickness you want.) Season with salt and pepper to taste. Reheat and serve, garnishing with pine nuts, parsley and a drizzle of balsamic vinegar.

                                              Pictured here: http://www.whatwouldcathyeat.com/2010...

                                              1. p
                                                piccola RE: mom22tots Jan 20, 2011 02:44 AM

                                                I make a lot of soup in the cold months. Lately, I've been making:

                                                -black bean and pumpkin with chipotle
                                                -mushroom and rosemary (using the big bags of quick-sale wild mushrooms from the grocery store)
                                                -kimchi soup (with or without noodles), drizzled with toasted sesame oil
                                                -tomato and cabbage soup with whatever other veggies I have on hand

                                                1. t
                                                  tearingmonkey RE: mom22tots Jan 20, 2011 03:34 PM

                                                  Sweet potato & Pear
                                                  Roasted Celery root & truffle oil
                                                  to be fancy or ..simply ...

                                                  Veg broth with lemon zest, parsley & orzo pasta (if you eat eggs: whisk together egg, grated parma and a little garlic, then whisk into the hot broth)

                                                  1. v
                                                    velvetdc1 RE: mom22tots Jan 20, 2011 04:11 PM

                                                    My all-time favorite is a tuscan soup with white beans, tomatoes, garlic, onions. I stir in kale at the end and serve it over garlic toasts topped with a dollop of ricotta cheese. Yum!!

                                                    1. p
                                                      pasuga RE: mom22tots Jan 20, 2011 05:22 PM

                                                      If you can find a copy of the NY Times Natural Foods Cookbook, they have several tasty soups... the lentil soup recipe is fabulous. Don't have the book to hand, but I recall simmering the lentils in vegetable stock or water with diced potato and carrot, adding tomato juice and basil later on. At the end adding dry white wine and a couple good handfuls of fresh spinach until just wilted and serving with grated Romano cheese. It's very hearty and has always been a big hit.

                                                      1. f
                                                        fikesa RE: mom22tots Jan 26, 2011 05:35 PM

                                                        Here is a wonderful lentil soup recipe that doesn't taste like lentil soup. It's all Trader Joe's ingredients and takes less than an hour. It's awesome.

                                                        1 container Mirepoix (diced celery, carrots, onions)
                                                        1 container vegetable broth (32 oz, can use chicken if you prefer)
                                                        1 container (12 oz) mild salsa (get the one that's basically just chopped tomatoes and onions - not saucy)
                                                        1 package steamed lentils (in the refrig section)
                                                        1 package pre-cooked brown rice - in a plastic pouch on the grocery shelf, 10.5 oz

                                                        saute the mirepoix in a pan with a little olive oil for 6-8 minutes
                                                        dump everything into a big pot - bring to a boil, then reduce heat and simmer for 30-40 minutes, til all veggies are tender.
                                                        can add more broth based on preference.

                                                        I don't really love soup....or lentils, but this is my new favorite recipe - cravable.

                                                        1. b
                                                          basketwoman RE: mom22tots Jan 26, 2011 07:10 PM

                                                          Corn Chowder. Cook onion, potatoes, red peppers, water or veg. stock, creamed corn (fresh is better, but frozen or canned will do) milk or cream, S&P, dash nutmeg. Top with sour cream when serving.

                                                          1 Reply
                                                          1. re: basketwoman
                                                            Veggie Liv RE: basketwoman Jan 27, 2011 06:42 AM

                                                            mmm, I love corn chowder. Here is my version:


                                                          2. p
                                                            pamd RE: mom22tots Jan 27, 2011 11:55 AM

                                                            I makes soup constantly....
                                                            African peanut stew
                                                            sweet potato carrot
                                                            matzoh ball (just omit chicken, make veggie broth)
                                                            broccoli potato cheese
                                                            pumkin/butternut squash black bean chili

                                                            1. k
                                                              ken_tireman RE: mom22tots Nov 18, 2011 07:07 AM

                                                              You can find some good vegetarian soup recipes and tips at http://www.savory-soup-recipes.com/ve...
                                                              I have made a few of the recipes but the one that I like the most is roasted red pepper soup which has some heavy cream in it but you can leave that out and it tastes great. You can find that one at http://www.savory-soup-recipes.com/ro...

                                                              1. s
                                                                Stein the Fine RE: mom22tots Nov 27, 2011 07:44 AM

                                                                I sort of stumbled into doing an hilariously pared-down soup which I've named "Two Ingredient Tomato Bisque". The only veggie it contains is tomato so it doesn't solve the problem of getting children to eat greens, but what there is of it is wholesome and kid friendly in flavor. What you do is take 1 Tbsp. of good quality tomato paste per serving (I like the Contadina that's made w/ Roma-type tomatoes and is less sour than most, or Bionaturae organic from Italy when I can find it), mix in a small amount of milk, lowfat or whole to loosen the paste w/o creating lumps, then very gradually mix in more until you get a thick liquid texture you like for creamy soup. Heat it slowly on a low burner until just before it boils. It can actually be served like that and it's fairly nice, but I usually do season it. There are endless possibilities using the easiest ground dried spices and herbs, but my favorite so far is some onion powder, ground ancho chilis, smidge of cinnamon, and s&p. If you're a little under the weather but still have to come up w/ something hot to go w/ sandwiches, this'll do the trick admirably, and it costs a tiny fraction of what you'd pay for a deli soup.

                                                                1. p
                                                                  puntiaguda RE: mom22tots Nov 27, 2011 03:35 PM

                                                                  Miso. Instead of, or in addition to stock. Miso is my secret vegetarian-soup weapon.

                                                                  Except for when you want a light broth as the soup base, or when you need a mushroom stock specifically, a miso will add complexity and depth to most soups. Most importantly, it has tons of umami.

                                                                  My black bean soup gets consistent raves, and the secret is using brown or barley miso. Potato-Leek soup with miso is another favorite, it becomes so much richer, more complex, heartier. I put smaller amounts in minestrone and vegetable soups, too -- nearly everything loves a little more umami.

                                                                  If you use it, be sure to not add any salt until you taste, the miso is already quite salty. Also you don't want to cook the miso, you add it at the end, to taste -- mash it up with a bit a water, bit by bit, until it's thin enough to stir in. Enjoy.

                                                                  BLACK BEAN SOUP

                                                                  9 cups cooked black beans (6 cans, or about 1 ½ lbs or 4 cups dry beans)
                                                                  a few Tbs. oil
                                                                  2 onions
                                                                  3 or 4 stalks of celery
                                                                  4 or 5 cloves of garlic
                                                                  juice of 2 lemons
                                                                  some orange juice (maybe about 1 cup)
                                                                  1 tsp. cloves
                                                                  2 or more tsp. ground cumin
                                                                  5 (or more) Tbs. miso (hatcho, brown, red, or barley – white or shiso is too delicate to stand up to the beans)

                                                                  Cook the onion, garlic, and celery in the oil until soft and translucent. You can add dry beans and lots of water and cook the beans, or use pre-cooked beans or cans and just enough water to make it soupy. When beans are cooked, add all the seasonings except miso.

                                                                  Let the soup cool a bit, then add the miso. Thin it first, or put it in a blender with a little bit of soup. Puree some or all of soup, in a blender or food processor, until it's a consistency you like.

                                                                  Taste and adjust seasonings. Serve with sour cream or yogurt and a crusty bread. Sourdough is very nice.

                                                                  *Sometimes I throw in some potatoes, don’t use celery, use much more garlic, more lemons but no orange juice, or add some cayenne, and I vary the consistency from complete puree to mostly whole beans depending on my mood. You can also garnish it with lemon slices and cilantro if you like.

                                                                  1. m
                                                                    meerastvargo RE: mom22tots Dec 3, 2011 01:57 PM

                                                                    I know this is not a specific recipe, but I HIGHLY recommend Vegetable Soups by Deborah Madison. Some of the recipes from the book that I really like are the chesnut lentil soup, the lentil sorrel soup, the peanut butter soup, and the Italian passato.

                                                                    1. e
                                                                      ErnieD RE: mom22tots Dec 3, 2011 02:07 PM

                                                                      This chipotle/sweet potato/apple soup is delicious-think I may have found it linked here in fact:


                                                                      I don't mess with the apple juice, and just add water if needed to get to the consistency I like. Sweet potatoes are plenty sweet without the added sugar, to me.

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