Vegetarian Recipes

22 Best Soup Recipes

https://www.loveandlemons.com/soup-recipes/

If there’s one thing I love about cold weather, it’s soup! Read on to find the 21 soup recipes I’ll be making all fall and winter long.

If you’ve been following the blog for a while, you know that I love soup recipes. Actually, that’s an understatement. I simply adore soup. I love making it, I love eating it, and I love packing up the leftovers so that I can enjoy it again the next day. When I’m stressed, I turn to soup because I find it meditative to cook. When I’m snowed in, I turn to it because I keep a stash stored away in my freezer. And when I’m in need of a healthy reset after a vacation, I turn to it because it just makes me feel good inside. So without further ado – here are my 21 favorite soup recipes for warming up all fall and winter long:

Tips for Making Soup Recipes

1. Season to taste. Raw vegetable ingredients need seasoning, and vegetable broths vary in salt level. If your soup is bland, don’t hesitate to add generous pinches of salt and lots of fresh black pepper. Taste as you go!

2. Drizzle with olive oil. I always finish soups with a generous drizzle of olive oil. It adds richness and makes the flavors sing.

3. Save some for lunch! Most soups taste better on the second day, so be sure to make enough to have leftovers. In addition, most soup recipes freeze well for up to a few months!

4. Spice to your level. This is the fun & creative part of cooking soup recipes. If you’re making a soup that calls for lots of spice but you prefer milder flavors, start with less. If you like things spicy, add more! It’s important to taste as you cook and adjust the flavors to make something you really love.

My Favorite Soup Recipes

1. Curried Tomato Lentil Soup – If you open your pantry, you’ll likely find all the ingredients to this bright, warming, and weeknight-friendly soup inside. It’s one of our favorites and a fan favorite, too!

2. Golden Turmeric Noodle Miso Soup – This recipe is perfect for brightening up cold and cloudy days! The vibrant broth is filled with sunny turmeric and tangy citrus juices.

3. Roasted Red Pepper Soup – A fan favorite from our first cookbook, this bright red soup is easy to make and full of flavor from fennel, carrots, roasted red peppers & fresh thyme.

4. Creamy Celery Root Cauliflower Soup – If you see a celery root in your grocery store, you have to try this soup ASAP! It’s creamy and comforting, and mushrooms, leeks, Dijon mustard, and white wine make it deliciously tangy and savory.

5. Creamy Wild Rice Soup – White beans, wild rice, and lots of hearty veggies make this lightly creamy vegan soup a meal on its own.

6. Oyster Mushroom Soup – Yep, this recipe calls for lemongrass AND ginger, garlic AND garlic powder, leeks AND celery, lemon juice AND rice vinegar. It’s brothy, tangy, savory, and brimming with flavor. Don’t worry, though. If you don’t have all the ingredients, it’ll still be delicious.

7. Vegan Corn Chowder – Cashew cream, potatoes, and yellow split peas give this vegan corn chowder its creamy texture. Top it with coconut bacon for a crispy, smoky accent!

8. Carrot Coconut Gazpacho with Lemongrass – I call this recipe a “gazpacho” because it comes together easily in the blender. Chill it for a few hours if you want it gazpacho-style, but if you’re craving something warm, it’s equally good after a few minutes on the stove. Just 10 ingredients

9. Ginger Miso Soup – Craving a classic miso soup? This recipe is for you. With ginger, soba, mushrooms, and tofu, it’s a simple, nourishing lunch or dinner.

10. Creamy Tomato Soup – This tomato soup may be vegan, but it’s still perfectly creamy, thickened with blended chickpeas!

11. Spiralized Zucchini Vegetable Noodle Soup – Unlike traditional noodle soups, this light, fresh riff on a classic minestrone features spiralized zucchini and sweet potato instead of pasta.

12. Vegan “Cheesy” Broccoli Soup – It’s creamy, tangy, rich & satisfying – everything you want in a cheesy broccoli soup! But this recipe is dairy-free, and there’s a whole pound of broccoli hiding inside.

13. Pumpkin Tortilla Soup – Grab the next winter squash you see, because this smoky, hearty vegan tortilla soup is one you have to try ASAP.

14. Ribollita – Ribollita is what I make when we have stale bread on the counter. It’s a traditional Tuscan white bean soup that uses bread as a thickening agent. Chock full of veggies, it’s a filling, satisfying dinner on its own.

15. Curried Red Lentil Sweet Potato Stew – Brimming with warming Indian spices and citrus juices, this healthy stew is even better on the second day. Make a big batch, and enjoy leftovers for lunch!

16. Butternut Squash, Kale & Quinoa Stew – A thick tomato broth surrounds quinoa, squash, and kale in this healthy spiced stew. This recipe is one I make again & again. Try it to see why!

17. Many-Veggie Vegetable Soup – What veggies do you have in your fridge? No matter your answer, you can make this easy, flexible, many-veggie soup.

18. Carrot Ginger Soup – This is one of my weekly go-to soup recipes – it only calls for 7 ingredients! If you can get your hands on a bunch of carrots with good greens, make sure to blend up the carrot top pesto to drizzle on top.

19. Sustenance Sweet Potato Soup – A scoop of almond butter adds richness and creaminess to this hearty, gingery stew.

20. Creamy Roasted Cauliflower Soup – Making this 10-ingredient soup is easy – just roast & blend to get cozy, creamy vegan goodness.

21. Butternut Squash Soup – I’ve tried a number of butternut squash soup recipes over the years, and this one is my favorite. Filled with rosemary, sage, and ginger, it’s creamy, warming, and nourishing. Perfect for anytime you’re craving something cozy!

22. Easy Vegetarian Chili – Ok, so this one is technically more of a stew than a soup, but it’s my favorite smoky/spicy chili recipe that’s perfect for weeknights because it’s so darn quick & easy to make.

Vegan Potato, Leek & Artichoke Chowder – I tested this recipe all last spring, and I promise you this: this rich & briny potato leek chowder is the perfect recipe for warming up on chilly nights.

Coconut Soup with Sweet Potato & Kale – My take on Thai tom kha! Lemongrass, mint, ginger & lime make this light, spicy coconut soup a comforting, yet refreshing meal.

Lasagna Soup – When you don’t feel like making lasagna, make lasagna soup! With the big, slurpy noodles and scoops of vegan ricotta, this one is fun to eat!

Best Soup Recipes: Simple Carrot Ginger

Author: Jeanine Donofrio

Recipe type: Soup

1 tablespoon extra-virgin olive oil
1 cup chopped yellow onions
3 garlic cloves, smashed
2 heaping cups chopped carrots
1½ teaspoons grated fresh ginger
1 tablespoon apple cider vinegar or freshly squeezed orange juice
3 to 4 cups vegetable broth
Sea salt and fresh black pepper
1 teaspoon maple syrup, or to taste (optional)
coconut milk for garnish (optional)

Heat the olive oil in a large pot over medium heat. Add the onions and a generous pinch of salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed garlic cloves (they’ll get blended later) and chopped carrots to the pot and cook about 8 minutes more, stirring occasionally.
Stir in the ginger, then add the apple cider vinegar, and then add 3 to 4 cups of broth, depending on your desired consistency. Reduce to a simmer and cook until the carrots are soft, about 30 minutes.
Let cool slightly and transfer to a blender. Blend until smooth. Taste and adjust seasonings. Add maple syrup, if desired.
Garnish with a drizzle of coconut milk, if desired.

3.4.3177

Vegetarian Recipes

Sourdough Chocolate Chip Scones

I recently posted my recipe for sourdough starter here on the blog, so I couldn’t leave y’all hanging! Once you get the hang of maintaining your starter, you can start getting into super easy sourdough discard recipes—like this one! I find it hard to let any of my discard go to waste, considering how much time and effort I put into caring for it and feeding it. It’s a needy ingredient, but it’s worth the extra effort, as you’ll see when you taste these fluffy, subtly sweet Sourdough Chocolate Chip Scones! Don’t have any discard? I’ve also shared how to make these delicious scones without it.

Overhead view of homemade chocolate chip sourdough scones on a parchment lined wire rack.

Easy Recipe for Sourdough Discard Chocolate Chip Scones

Even if you don’t really think of yourself as a baker, I promise you might surprise yourself with these sourdough chocolate chunk scones. They’re honestly so simple and so, so good. The discard from your sourdough starter gives them a super tender texture and just a little tang that plays really well with those melty chocolate chunks. My trick for tall, bakery-style fluffy scones is using cold butter (don’t let it soften!) and giving the dough time to rise before baking. This recipe is seriously an easy win and such a satisfying way to use up that discard you’ve been saving.

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Chocolate Chip Sourdough Scones

These tender Sourdough Chocolate Chip Scones are the perfect way to use up your leftover sourdough discard. Includes a no-discard option, too!

Course Dessert, Snack

Cuisine $0.04, American

Total Cost $5.91 recipe / $0.98 serving

Prep Time 15

Cook Time 15

Proof Time 1

Total Time 1 30

Servings scones

Calories 537kcal

Author Jess Rice

Equipment

Mixing Bowls
Parchment Paper
Baking Sheet

Ingredients

1 ¾ cups all-purpose flour + extra if needed $0.23
2 tsp baking powder $0.08
3 Tbsp granulated sugar $0.06
½ tsp salt $0.01
6 Tbsp cold butter* $0.66
1 cup chocolate chunks** $2.97
¼ cup sourdough discard*** $0.00
¼ cup milk + 1 Tbsp, divided (1 Tbsp reserved for icing) $0.06
2 eggs $0.82
1 tsp vanilla extract $0.47
1 cup powdered sugar $0.55

Instructions

Gather ingredients and preheat the oven to 425ºF.
Combine the flour, baking powder, sugar and salt, in a large bowl. Stir until they are very well combined.
Grate the butter into the flour mixture and stir until the butter is well incorporated and no large lumps remain.
Add the chocolate chunks to the flour mixture and stir to combine.
Whisk together the sourdough discard, milk, eggs, and vanilla extract in a separate bowl.
Pour the wet discard mixture into the bowl with the flour mixture and chocolate chunks. Stir everything together until it forms a cohesive ball of dough, with no dry flour remaining on the bottom of the bowl. If the dough is too dry to come together into a single ball of dough, add a splash more milk (1 Tbsp or so) until it comes together.
Form a dough ball at the bottom of your mixing bowl and cover with plastic wrap. Allow your scone dough to proof for 1-3 hours, until your dough ball noticeably grows in size, at least by a quarter the volume, ideally the volume will double. (Yes, this step takes a little extra patience, but the fluffy texture from the sourdough makes these scones a little extra special! You could also bake this right away, they just won’t be as fluffy and will be more like a classic scone.)
Press the dough out into an 8-inch diameter circle on a piece of parchment paper. Cut the circle into 6 wedges. (To stretch this recipe further, you could cut into 8 wedges.) Place the cut scones on a parchment lined baking sheet.
Bake the scones in the preheated 425ºF oven for 15-17 minutes, or until they are golden brown. Transfer the baked scones to a wire rack to cool.
While the scones are cooling, combine powdered sugar with 1 Tbsp milk until it forms a thick glaze. Drizzle the glaze over the cooled scones, then enjoy!

See how we calculate recipe costs here.

Notes

*I put a stick of butter into the freezer 5-10 minutes before I start baking to make it easier to grate. You want it to be cold and stiff, not frozen solid; otherwise, it’ll be too hard to grate.

**You could use chocolate chips, but I find scones to be too bready without the larger pockets of chocolate created by using chunks.

***I use the discard from my 100% hydration starter. If you do not have any sourdough discard, you can make this scone recipe with 2 cups of flour instead, skipping the discard ingredient, and there’s no need to proof the dough for 1-3 hours.

Nutrition

how to make Sourdough Chocolate Chip Scones step-by-step photos

The ingredients for making homemade sourdough chocolate chip scones.

Gather all of your ingredients together and preheat the oven to 425ºF.

Flour, baking powder, sugar. and salt in a white mixing bowl.

Mix the dry ingredients: Add 1 ¾ cups all-purpose flour, 2 tsp baking powder, 3 Tbsp sugar, and ½ tsp salt to a large bowl. Mix until well combined.

Butter being grated into a mixing bowl of flour, baking powder, sugar, and salt.

Cut in the butter: Remove your butter from the freezer and grate 6 Tbsp of butter into the flour mixture. Stir until the butter is fully incorporated into the flour. There shouldn’t be any large lumps.

Chocolate chunks added to a four and butter mixture in a white mixing bowl.

Add the chocolate: Stir 1 cup chocolate chunks (or chocolate chips) into the butter and flour mix.

Sourdough discard, eggs, and milk in a mixing bowl.

Combine the remaining wet ingredients: In a different bowl, mix together ¼ cup sourdough discard, ¼ cup milk, 2 eggs, and 1 tsp vanilla extract.

The wet and dry ingredients for sourdough chocolate chip scones being combined in a bowl.

Make the dough: Pour the wet sourdough mixture into the bowl with the flour and chocolate chunks. Stir everything together until it forms a cohesive ball of dough. There should be no dry flour remaining on the bottom of the bowl. If the dough seems too dry to come together into a single ball of dough, add a splash more milk (1 Tbsp or so) until it forms into a ball.

Chocolate chip sourdough scone dough in a mixing bowl, being covered with plastic wrap.

Proof the dough: Place the dough ball into your mixing bowl and cover it with a sheet of plastic wrap. Leave your bowl in a warm location and let it proof for 1-3 hours until the dough ball has grown in size (by at least a quarter of the volume, but ideally, it will have doubled). You could bake the scones right away without proofing…but I highly recommend letting it proof so the texture of your sourdough chocolate chip scones will be extra special and fluffy.

Sourdough scone dough on a piece of parchment paper.

Form the dough: Lay a piece of parchment paper on your work surface. Lay the proofed dough ball onto the parchment and press it out into an 8-inch diameter circle.

Sourdough chocolate chunk scone dough divided into 6 pieces.

Slice the dough into 6 equal wedges (or 8 wedges if you want to make smaller scones).

Six shaped sourdough chocolate chip scones on a parchment lined baking sheet ready to be baked.

Place the cutout dough onto a parchment-lined baking sheet. If you have any leftover chocolate chunks, feel free to press some into the top of the dough before baking (as I did here).

Freshly baked sourdough chocolate chip scones on a parchment lined baking sheet.

Bake: Place the baking tray into your preheated oven and bake for 15-17 minutes or until golden brown. Transfer the scones to a wire rack to cool completely.

Powdered sugar and milk in a mixing bowl, being mixed with a spoon to make a glaze.

Make the glaze: As you wait for your delicious sourdough scones to cool, you can make the simple glaze. Add 1 cup powdered sugar and 1 Tbsp milk to a bowl and combine until a thick glaze forms. Drizzle the glaze over the cooled scones, then enjoy!

Hands breaking a sourdough chocolate chip scone in half.

Just look how fluffy that crumb is…and don’t even get me started on the pockets of ooey gooey chocolate!

Use cold butter. I pop a stick of butter in the freezer for 5–10 minutes before baking. It should be cold and firm but not rock-hard. Cold butter creates steam pockets as the scones bake, which makes them rise beautifully and gives you that tender, flaky texture.
Grate the butter. Grating makes it super easy to mix the butter into the flour so it’s evenly distributed throughout the dough. No pastry cutter needed!
Don’t skip the rise (unless you really want to!). Letting the dough rest and rise for 1–3 hours gives the sourdough discard time to work its magic. It helps the scones puff up and turn out extra fluffy. You can bake them without letting the dough rise, but they’ll turn out much flatter.
Don’t overmix the dough. I combine the wet and dry ingredients just until the dough comes together. Overmixing can make the scones tough instead of tender.

Storage Instructions

Keep your homemade chocolate chip sourdough scones in an airtight container at room temperature for up to 4 days. You can also freeze them for up to 3 months. Let them thaw at room temperature and reheat (if desired) in the microwave or in a low oven.

You can also try freezing the unbaked, shaped dough by placing the wedges on a parchment-lined baking sheet and freezing until solid. Transfer the frozen dough to a freezer-safe bag and then bake from frozen, adding a few extra minutes to the bake time.