25 Cozy Vegetarian Soup Recipes for a Healthy, Happy Table

Hello there, soup lovers! Are you ready to fill your kitchen with the most amazing smells? I have gathered 25 of my best vegetarian soup recipes just for you. These soups are hearty, healthy, and super comforting. You will want to make them again and again.

In my family, soup is not just food. It is a hug in a bowl. It is how we celebrate good vegetables and share meals together. I grew up loving all kinds of soups, from traditional family recipes to my own fun creations. I believe I have become a bit of a soup expert!

Now that the weather is getting cooler, I find myself craving a warm, cozy bowl of goodness. So, I put together this list of our most loved vegetable soup recipes. Many are easy and ready in under an hour. You will find the perfect soup for a quick weeknight dinner, a lazy Sunday, or to freeze for a busy day.

Let’s get simmering!

Hearty Bean & Lentil Soups

These soups are packed with plant based protein from beans and lentils. They will keep you full and happy.

1. Mediterranean White Bean Soup with Spinach

This soup is hearty but still light and fresh. It has soft white beans, healthy spinach, and lots of fresh herbs in a tasty tomato broth.

Ready in: 45 minutes
Serves: 6

What You Need:

• 2 cans (15 oz each) cannellini beans, rinsed
• 1 onion, chopped
• 2 carrots, chopped
• 4 cloves garlic, minced
• 6 cups vegetable broth
• 1 (14 oz) can diced tomatoes
• 4 cups fresh spinach
• ¼ cup fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• 3 tbsp olive oil
• Salt and pepper

How to Make It:

1. Heat oil in a big pot. Cook onion and carrots for 8 minutes until soft.
2. Add garlic and cook for 1 more minute.
3. Add the beans, broth, and diced tomatoes. Bring to a boil.
4. Lower the heat and let it simmer for 20 minutes.
5. Stir in the spinach, parsley, and dill. Cook for 5 more minutes until the spinach wilts.
6. Season with salt and pepper. Serve with crusty bread.

Why everyone loves it: It is filling, healthy, and tastes like sunshine in a bowl.

2. Greek Chickpea Soup (Revithosoupa)

This is a traditional Greek soup. It is brothy, lemony, and completely vegan. The dried chickpeas make it extra special.

Ready in: 2 hours 30 minutes (mostly hands-off)
Serves: 6

What You Need:

• 1 ½ cups dried chickpeas, soaked overnight
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 8 cups water
• 2 bay leaves
• ½ cup olive oil
• Juice of 2 lemons
• ¼ cup tahini
• ¼ cup fresh dill, chopped
• Salt and pepper

How to Make It:

1. Drain the soaked chickpeas. Put them in a large pot with onion, carrots, celery, water, and bay leaves.
2. Bring to a boil. Then lower the heat, cover, and simmer for 2 hours until the chickpeas are very tender.
3. Remove the bay leaves. Stir in the olive oil, lemon juice, and tahini.
4. Use an immersion blender to blend just a little bit of the soup to make it creamy. You still want most of the chickpeas whole.
5. Stir in the fresh dill. Season with salt and pepper.

Why everyone loves it: It is simple, honest food that is incredibly soothing and satisfying.

3. Italian Lentil Soup

This is a vegetarian twist on a classic Italian soup. Green lentils add plenty of protein to keep you full.

Ready in: 50 minutes
Serves: 6

What You Need:

• 1 ½ cups green lentils, rinsed
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 (14 oz) can crushed tomatoes
• 6 cups vegetable broth
• 2 tsp dried oregano
• 1 tsp dried thyme
• 3 tbsp olive oil
• Salt and pepper
• Grated Parmesan for serving

How to Make It:

1. Heat oil in a large pot. Cook onion, carrots, and celery for 10 minutes.
2. Add garlic, oregano, and thyme. Cook for 1 minute.
3. Add lentils, crushed tomatoes, and broth. Bring to a boil.
4. Lower heat, cover, and simmer for 35-40 minutes until lentils are tender.
5. Season with salt and pepper. Serve with lots of grated Parmesan.

Why everyone loves it: It is rich, comforting, and tastes like a warm Italian hug.

4. Turkish Red Lentil Soup (Kırmızı Mercimek Çorbası)

This easy pantry soup is creamy and completely vegan. Red lentils cook quickly and become velvety smooth.

Ready in: 45 minutes
Serves: 6

What You Need:

• 1 ½ cups red lentils, rinsed
• 1 onion, chopped
• 1 potato, peeled and cubed
• 1 carrot, chopped
• 6 cups vegetable broth
• 1 tsp cumin
• 1 tsp paprika
• ¼ tsp Aleppo pepper or red pepper flakes
• 3 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper

How to Make It:

1. Heat oil in a pot. Cook onion until soft.
2. Add the potato, carrot, cumin, paprika, and Aleppo pepper. Cook for 2 minutes.
3. Add the rinsed lentils and broth. Bring to a boil.
4. Lower heat, cover, and simmer for 25-30 minutes until everything is very soft.
5. Use an immersion blender to puree the soup until completely smooth.
6. Stir in lemon juice. Season with salt and pepper.

Why everyone loves it: It is cheap, nutritious, and the ultimate comfort food.

5. Hearty One-Pot Lentil Stew

A mix of vegetables and warm spices make this vegan stew so cozy and good for you.

Ready in: 50 minutes
Serves: 6

What You Need:

• 1 cup brown lentils, rinsed
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 bell pepper, chopped
• 4 cloves garlic, minced
• 6 cups vegetable broth
• 1 (14 oz) can diced tomatoes
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 3 tbsp olive oil
• Fresh parsley for garnish
• Salt and pepper

How to Make It:

1. Heat oil in a Dutch oven. Cook onion, carrots, celery, and bell pepper for 10 minutes.
2. Add garlic, paprika, and cumin. Cook for 1 minute.
3. Add lentils, broth, and diced tomatoes. Bring to a boil.
4. Lower heat, cover, and simmer for 35 minutes until lentils are tender.
5. Season with salt and pepper. Garnish with fresh parsley.

Why everyone loves it: It is a complete, nourishing meal in just one pot.

Creamy Vegetable Soups

These soups are velvety, rich, and full of vegetable goodness. They feel like a treat.

6. Spinach Soup with Feta and Dill

Inspired by Greek spanakopita, this soup is velvety rich with tangy feta and fresh dill.

Ready in: 40 minutes
Serves: 4

What You Need:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 small cauliflower, cut into florets
• 4 cups vegetable broth
• 5 oz fresh spinach
• ¼ cup fresh dill, chopped
• 4 oz feta cheese, crumbled
• Salt and pepper
• Pine nuts and extra feta for topping

How to Make It:

1. Heat oil in a pot. Cook onion until soft. Add garlic, cook 1 minute.
2. Add cauliflower and broth. Bring to a boil, then simmer for 15 minutes until cauliflower is tender.
3. Add spinach and dill. Cook for 2 minutes until spinach wilts.
4. Use an immersion blender to puree the soup until very smooth.
5. Stir in half of the crumbled feta until it melts into the soup. Season.
6. Serve topped with remaining feta and toasted pine nuts.

Why everyone loves it: It tastes like a warm, drinkable version of your favorite Greek spinach pie.

7. Butternut Squash Soup with Apple and Fennel

This cozy fall soup is all made on sheet pans! It is velvety, sweet, and a little spicy.

Ready in: 1 hour
Serves: 6

What You Need:

• 1 large butternut squash, peeled and cubed
• 1 apple, peeled and chopped
• 1 fennel bulb, chopped
• 1 onion, chopped
• 4 cloves garlic
• 3 tbsp olive oil
• 1 tsp Aleppo pepper
• 4 cups vegetable broth
• Salt and pepper

How to Make It:

1. Preheat oven to 400°F (200°C).
2. On two sheet pans, toss squash, apple, fennel, onion, and garlic with oil and Aleppo pepper. Season with salt.
3. Roast for 35-40 minutes until tender and caramelized.
4. Transfer roasted veggies to a pot. Add broth.
5. Use an immersion blender to puree until smooth. Warm through on the stove. Season to taste.

Why everyone loves it: Roasting the veggies gives it a deep, incredible flavor with very little work.

8. Sweet Potato Soup with Greek Yogurt

This vibrant orange soup is ready in under an hour. It is smooth, slightly sweet, and perfect for a weeknight.

Ready in: 50 minutes
Serves: 4

What You Need:

• 2 lbs sweet potatoes, peeled and cubed
• 1 onion, chopped
• 3 cloves garlic
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 4 cups vegetable broth
• ½ cup plain Greek yogurt
• Salt and pepper
• Extra yogurt and parsley for garnish

How to Make It:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes, onion, and garlic with oil and paprika. Season. Roast for 30 minutes.
2. Transfer to a pot. Add broth. Simmer for 10 minutes.
3. Puree with an immersion blender until smooth.
4. Whisk in the Greek yogurt. Warm through (do not boil). Season.
5. Serve with a dollop of yogurt and fresh parsley.

Why everyone loves it: It is incredibly creamy without any cream, thanks to the Greek yogurt.

9. Roasted Carrot Soup with Ginger

This soup is even better the next day. Fresh ginger and a pinch of allspice make the sweet carrots taste amazing.

Ready in: 1 hour
Serves: 4

What You Need:

• 2 lbs carrots, peeled and cut into chunks
• 1 onion, chopped
• 1-inch piece fresh ginger, grated
• 3 tbsp olive oil
• 4 cups vegetable broth
• 1 pinch ground allspice
• Salt and pepper
• Fresh mint for garnish

How to Make It:

1. Preheat oven to 400°F (200°C). Toss carrots and onion with oil. Season. Roast for 30 minutes.
2. Transfer to a pot. Add grated ginger, broth, and allspice.
3. Bring to a simmer and cook for 15 minutes.
4. Puree until very smooth. Season with salt and pepper.
5. Serve garnished with fresh mint leaves.

Why everyone loves it: The fresh ginger gives it a bright, warming kick that is so comforting.

10. Healthy Potato Soup

A healthy twist on classic potato soup! Fresh herbs and whole milk make it velvety but not heavy.

Ready in: 45 minutes
Serves: 6

What You Need:

• 2 lbs Yukon Gold potatoes, peeled and cubed
• 1 leek (white part only), sliced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup whole milk
• 2 tbsp fresh chives, chopped
• 1 tbsp fresh thyme leaves
• 2 tbsp butter
• Salt and white pepper

How to Make It:

1. Melt butter in a pot. Cook leek until soft. Add garlic, cook 1 minute.
2. Add potatoes and broth. Bring to a boil, then simmer for 20 minutes until potatoes are tender.
3. Use a potato masher to mash some of the potatoes right in the pot for a chunky texture.
4. Stir in milk, chives, and thyme. Warm through. Season with salt and white pepper.

Why everyone loves it: It has all the creamy comfort of the classic but feels much lighter and fresher.

Classic & Rustic Stews

These chunky, vegetable packed stews are a meal in a bowl. They are full of texture and flavor.

11. Easy Ratatouille (One Pot Vegetable Stew)

The most famous vegetable stew of all time! This easy version is perfect for a weeknight.

Ready in: 45 minutes
Serves: 6

What You Need:

• ¼ cup olive oil
• 1 eggplant, cubed
• 1 zucchini, cubed
• 1 bell pepper, chopped
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 (14 oz) can diced tomatoes
• 2 tbsp tomato paste
• 1 tsp herbes de Provence
• Salt and pepper
• Fresh basil for garnish

How to Make It:

1. Heat half the oil in a Dutch oven. Cook eggplant until browned. Remove.
2. Add remaining oil. Cook zucchini, bell pepper, and onion for 8 minutes.
3. Add garlic, tomato paste, and herbs. Cook 1 minute.
4. Return eggplant to pot. Add diced tomatoes. Season.
5. Cover and simmer for 25 minutes until all veggies are tender. Garnish with basil.

Why everyone loves it: It is a rainbow of summer vegetables that tastes even better the next day.

12. Pisto (Spanish Vegetable Stew)

Spain’s version of ratatouille! It is delicious as a main course, especially with a fried egg on top.

Ready in: 50 minutes
Serves: 4

What You Need:

• ⅓ cup olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 zucchini, chopped
• 4 cloves garlic, minced
• 1 (14 oz) can crushed tomatoes
• 1 tsp smoked paprika
• Salt and pepper
• 4 eggs (optional for serving)

How to Make It:

1. Heat oil in a deep skillet. Cook onion and bell peppers for 10 minutes until soft.
2. Add zucchini and cook for 5 more minutes.
3. Add garlic and smoked paprika. Cook 1 minute.
4. Add crushed tomatoes. Season with salt and pepper.
5. Simmer uncovered for 25-30 minutes until thickened.
6. Serve with a fried egg on top if you like.

Why everyone loves it: It is vibrant, smoky, and feels like a trip to Spain in a bowl.

13. Vegetable Stew with Peas, Potatoes, and Bell Pepper

You need just one pot and 40 minutes for this hearty, rich vegan stew.

Ready in: 40 minutes
Serves: 6

What You Need:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 bell pepper, chopped
• 2 potatoes, peeled and cubed
• 4 cups vegetable broth
• 1 cup frozen peas
• 2 tbsp tomato paste
• 1 tsp dried thyme
• Salt and pepper

How to Make It:

1. Heat oil in a pot. Cook onion, carrots, and celery for 8 minutes.
2. Add bell pepper and potatoes. Cook for 5 more minutes.
3. Stir in tomato paste and thyme. Cook 1 minute.
4. Add broth. Bring to a boil, then simmer for 20 minutes until potatoes are tender.
5. Stir in frozen peas. Cook for 3 more minutes. Season.

Why everyone loves it: It is the simplest, most satisfying way to clean out your veggie drawer.

14. “Detox” Cabbage Soup with Turmeric and Ginger

This soup is vegan, gluten free, and full of good for you ingredients. It is deeply savory and super nourishing.

Ready in: 1 hour
Serves: 8

What You Need:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 carrots, chopped
• 4 cloves garlic, minced
• 1-inch fresh ginger, grated
• 1 tsp ground turmeric
• ½ small green cabbage, shredded
• 8 cups vegetable broth
• 1 (14 oz) can diced tomatoes
• Juice of 1 lime
• Salt and pepper
• Fresh cilantro for garnish

How to Make It:

1. Heat oil in a large pot. Cook onion and carrots for 8 minutes.
2. Add garlic, ginger, and turmeric. Cook for 1 minute.
3. Add shredded cabbage, broth, and diced tomatoes.
4. Bring to a boil, then lower heat and simmer for 35-40 minutes until cabbage is very tender.
5. Stir in lime juice. Season with salt and pepper. Garnish with cilantro.

Why everyone loves it: It makes you feel amazing from the inside out and is packed with flavor.

Traditional & Bread Based Soups

These soups use clever ingredients like day old bread to create something rich and wonderful.

15. Pappa al Pomodoro (Italian Bread and Tomato Soup)

This Italian classic turns stale bread into a thick, rich, tomato infused soup. It is magic.

Ready in: 40 minutes
Serves: 4

What You Need:

• ¼ cup olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 (28 oz) cans whole peeled tomatoes, crushed by hand
• 4 cups vegetable broth
• 4 cups day old crusty bread, torn
• 1 cup fresh basil leaves, torn
• Salt and pepper
• Extra olive oil for drizzling

How to Make It:

1. Heat oil in a pot. Cook onion until soft. Add garlic, cook 1 minute.
2. Add crushed tomatoes and broth. Bring to a simmer for 20 minutes.
3. Add the torn bread. Stir and cook for 10 more minutes until the bread breaks down and thickens the soup.
4. Stir in most of the basil. Season well with salt and pepper.
5. Serve drizzled with more olive oil and topped with remaining basil.

Why everyone loves it: It is the most genius, delicious way to save bread from going to waste.

16. Ribollita (Tuscan White Bean Soup)

A hearty Tuscan bean and vegetable soup thickened with day old bread. A Parmesan rind is the secret flavor booster.

Ready in: 1 hour
Serves: 8

What You Need:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 (15 oz) cans cannellini beans, rinsed
• 1 (14 oz) can diced tomatoes
• 6 cups vegetable broth
• 1 piece Parmesan rind
• 4 cups chopped kale
• 4 cups day old bread, torn
• Salt and pepper

How to Make It:

1. Heat oil in a pot. Cook onion, carrots, and celery for 10 minutes.
2. Add garlic, cook 1 minute. Add beans, tomatoes, broth, and Parmesan rind.
3. Bring to a boil, then simmer for 30 minutes.
4. Remove the rind. Add kale and bread. Stir and cook for 10 more minutes until thick.
5. Season and serve with a big drizzle of good olive oil.

Why everyone loves it: It is the definition of peasant food turned into a king’s feast.

17. Minestrone Soup

The classic Italian vegetable soup. It is brimming with veggies, beans, and a little pasta.

Ready in: 50 minutes
Serves: 8

What You Need:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 4 cloves garlic, minced
• 8 cups vegetable broth
• 1 (14 oz) can diced tomatoes
• 1 (15 oz) can kidney beans, rinsed
• 1 cup small pasta
• 2 cups chopped kale
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper
• Grated Parmesan for serving

How to Make It:

1. Heat oil in a pot. Cook onion, carrots, and celery for 8 minutes.
2. Add zucchini and garlic, cook 2 minutes. Add herbs.
3. Add broth, tomatoes, and beans. Bring to a boil.
4. Add pasta. Cook for the time on the package (about 10 minutes).
5. Stir in kale until it wilts. Season. Serve with Parmesan.

Why everyone loves it: It is the perfect clean out the fridge soup and is different every time.

Unique & Global Favorites

These soups take your taste buds on a trip around the Mediterranean and beyond.

18. Lablabi (Tunisian Chickpea Stew)

A tangy, spiced chickpea stew often eaten for breakfast in Tunisia. It is hearty, healthy, and great any time.

Ready in: 25 minutes (with canned chickpeas)
Serves: 4

What You Need:

• 2 (15 oz) cans chickpeas, with their liquid
• 4 cups water
• 4 cloves garlic, minced
• 2 tsp ground cumin
• 1 tbsp harissa paste
• ¼ cup olive oil
• Juice of 1 lemon
• Salt
• Toppings: chopped parsley, capers, hard boiled egg, tuna, crusty bread

How to Make It:

1. In a pot, combine chickpeas with their liquid, water, garlic, cumin, and harissa. Simmer for 15 minutes.
2. Lightly mash some chickpeas with a potato masher to thicken the broth.
3. Stir in olive oil and lemon juice. Season with salt.
4. Ladle into bowls and let everyone add their favorite toppings.

Why everyone loves it: It is fun, interactive, and packed with bold, exciting flavors.

19. Pasta Fagioli

This humble Italian soup of beans and pasta is so much more than the sum of its parts. Ready in 30 minutes.

Ready in: 30 minutes
Serves: 6

What You Need:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 (14 oz) can crushed tomatoes
• 6 cups vegetable broth
• 1 (15 oz) can cannellini beans, rinsed
• 1 cup small pasta (ditalini)
• 1 tsp dried oregano
• Salt and pepper
• Fresh basil and grated Parmesan for serving

How to Make It:

1. Heat oil in a pot. Cook onion, carrots, and celery for 8 minutes.
2. Add garlic and oregano, cook 1 minute.
3. Add crushed tomatoes, broth, and beans. Bring to a boil.
4. Add pasta. Cook for 10-12 minutes until pasta is al dente.
5. Season. Serve topped with fresh basil and lots of Parmesan.

Why everyone loves it: It is the ultimate quick, cheap, and incredibly satisfying family meal.

20. Roasted Butternut Squash Soup with Tahini

Vegan, creamy, and subtly sweet with a surprise swirl of nutty tahini. It is sure to delight.

Ready in: 1 hour
Serves: 6

What You Need:

• 1 large butternut squash, peeled and cubed
• 1 onion, chopped
• 3 tbsp olive oil
• 1 tsp cinnamon
• ½ tsp cumin
• 4 cups vegetable broth
• ¼ cup tahini
• 1 tbsp maple syrup or honey
• Salt and pepper
• Roasted hazelnuts or croutons for topping

How to Make It:

1. Preheat oven to 400°F (200°C). Toss squash and onion with oil, cinnamon, and cumin. Season. Roast for 35 minutes.
2. Transfer to a pot. Add broth. Simmer for 10 minutes.
3. Puree with an immersion blender until smooth.
4. Whisk in tahini and maple syrup. Warm through. Season.
5. Serve topped with crushed hazelnuts or croutons.

Why everyone loves it: The tahini adds a rich, unique depth that makes this soup unforgettable.

21. Tomato Basil Soup

A vegan roasted tomato soup that is creamy without any cream. Roasted carrots add a natural sweetness.

Ready in: 1 hour
Serves: 6

What You Need:

• 3 lbs ripe tomatoes, halved
• 2 carrots, chopped
• 1 onion, chopped
• 4 cloves garlic
• 3 tbsp olive oil
• 4 cups vegetable broth
• 1 cup fresh basil leaves, packed
• 1 tsp sugar (optional)
• Salt and pepper

How to Make It:

1. Preheat oven to 400°F (200°C). On a sheet pan, toss tomatoes, carrots, onion, and garlic with oil. Season. Roast for 35 minutes.
2. Transfer to a pot. Add broth and basil.
3. Use an immersion blender to puree until smooth.
4. Simmer for 15 minutes. Stir in sugar if using. Season well.

Why everyone loves it: It tastes incredibly fresh and is perfect with a gooey grilled cheese sandwich.

22. Fennel Soup

This creamy, dairy free soup highlights the sweet, gentle flavor of fennel. It is elegant and comforting.

Ready in: 50 minutes
Serves: 4

What You Need:

• 2 large fennel bulbs, chopped (fronds saved)
• 1 potato, peeled and cubed
• 1 onion, chopped
• 3 tbsp olive oil
• 4 cups vegetable broth
• Salt and white pepper
• Fennel fronds for garnish

How to Make It:

1. Heat oil in a pot. Cook fennel and onion for 10 minutes until soft.
2. Add potato and broth. Bring to a boil, then simmer for 25 minutes until potato is tender.
3. Puree until very smooth. Season with salt and white pepper.
4. Serve garnished with the delicate fennel fronds.

Why everyone loves it: It is a unique, sophisticated soup that is surprisingly simple to make.

23. Lentil Potato Soup with Homemade Croutons

Infused with garlicky, herby flavor and creamy potatoes, all finished with crispy homemade croutons.

Ready in: 1 hour
Serves: 6

What You Need:

• 1 cup brown lentils, rinsed
• 2 potatoes, peeled and cubed
• 1 onion, chopped
• 2 carrots, chopped
• 4 cloves garlic, minced
• 6 cups vegetable broth
• 2 tsp dried rosemary
• 3 tbsp olive oil
• Salt and pepper

For Croutons:

• 3 cups bread cubes
• 2 tbsp olive oil
• 1 tsp garlic powder

How to Make It:

1. Heat oil in a pot. Cook onion and carrots for 8 minutes. Add garlic and rosemary, cook 1 minute.
2. Add lentils, potatoes, and broth. Simmer for 35-40 minutes until tender.
3. Meanwhile, toss bread cubes with oil and garlic powder. Bake at 375°F (190°C) for 12-15 minutes until crispy.
4. Season the soup. Serve topped with the homemade croutons.

Why everyone loves it: The crispy, garlicky croutons make every spoonful a perfect bite.

24. Vegetable Soup

A gluten free, vegan soup layered with colorful veggies, fresh herbs, and a big splash of lime for brightness.

Ready in: 45 minutes
Serves: 8

What You Need:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 8 oz mushrooms, sliced
• 1 zucchini, chopped
• 4 cloves garlic, minced
• 8 cups vegetable broth
• 1 (15 oz) can chickpeas, rinsed (optional)
• 1 (14 oz) can diced tomatoes
• 1 tsp dried oregano
• Juice of 1 lime
• ½ cup fresh parsley, chopped
• Salt and pepper

How to Make It:

1. Heat oil in a pot. Cook onion, carrots, and celery for 8 minutes.
2. Add mushrooms and zucchini. Cook 5 more minutes.
3. Add garlic and oregano, cook 1 minute.
4. Add broth, chickpeas (if using), and tomatoes. Simmer for 25 minutes.
5. Stir in lime juice and parsley. Season.

Why everyone loves it: It is an easy, delicious way to eat a whole garden of vegetables.

25. Mediterranean White Bean Stew

This rich veggie stew is my take on the Egyptian white bean stew I grew up eating. It is a comforting winter favorite.

Ready in: 40 minutes
Serves: 6

What You Need:

• 2 cans (15 oz each) white beans, rinsed
• 1 onion, diced
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 2 tablespoons olive oil
• Juice of 1 lemon
• Chopped parsley for garnish
• Salt and pepper

How to Make It:

1. Heat oil in a pot. Cook onion until soft. Add garlic, cook 1 minute.
2. Stir in tomato paste, cumin, and paprika. Cook 1 minute.
3. Add beans, diced tomatoes, and broth. Simmer 20-25 minutes.
4. Use a potato masher to gently mash some of the beans to thicken the stew.
5. Stir in lemon juice. Season with salt and pepper.
6. Garnish with parsley and serve with crusty bread.

Why everyone loves it: It is the ultimate pantry meal that feels homemade and comforting, just like grandma used to make.

Keep Exploring!

I hope these soups bring as much warmth and joy to your kitchen as they do to mine. Remember, soup is love you can eat.

Stay warm and happy cooking