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

Lemon Ricotta Pasta

Here’s a quickie recipe for those nights when you just need something fast and delicious. This Lemon Ricotta Pasta is super fast, light, and fresh, which makes it perfect for an easy weeknight dinner during the summer. The bright lemon flavor perfectly compliments the light and creamy ricotta, and the little pops of sweetness from the peas make every bite a little more interesting. Simple, fresh, and easy.

Originally posted 3-4-2011, updated 6-8-2022.

Do I Have to Use Fresh Lemon?

This is one of those recipes where you really do want to use a fresh lemon instead of bottled juice. The zest from the lemon adds a ton of bright, summery lemon flavor to the pasta without making the sauce too sour. We add just a little of the juice to balance the creaminess of the ricotta, but the zest is where you’re getting all that gorgeous sunny lemon flavor!

Not All Ricotta is Created Equal

I find there is quite a bit of variation in the quality of ricotta from brand to brand. Some are smooth, mild, and sweet like fresh milk, while others are bland and grainy. My preferred brand is Galbani, but they didn’t have any at the store when I went, so I got the generic Kroger brand. It was definitely a bit grainy, but the pasta was still quite delicious despite that!

Also, make sure to get whole milk ricotta. Low-fat ricotta just doesn’t hit the same in this recipe.

What Else Can I Add?

This simple pasta is a great jumping-off point for making a more elaborate pasta, if that’s what you’re in the mood for. Try adding some sliced chicken breast, fresh basil, or fresh spinach. Garlic butter shrimp would also go great with this pasta!

What to Serve with Lemon Ricotta Pasta

This pasta is so light and fresh that I suggest keeping any side dishes really simple, light, and fresh as well. I would go with a super simple side salad, or maybe some roasted asparagus and tomatoes.

Lemon Ricotta Pasta

Lemon Ricotta Pasta is light, fresh, and quick to prepare, making it the perfect pasta for weeknight dinners in the summer.

Course Dinner, Lunch

Cuisine American

Total Cost $4.27 recipe / $1.07 serving

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings

Calories 400kcal

Author Beth – Budget Bytes

Ingredients

1 lemon $0.89
8 oz. pasta* $0.67
1 cup frozen peas $0.50
1 clove garlic, minced $0.08
1 Tbsp butter $0.11
1 cup whole milk ricotta $1.60
1/4 cup grated Parmesan $0.36
1/4 tsp salt (or to taste) $0.02
1/4 tsp freshly cracked black pepper (or to taste) $0.02
1 pinch crushed red pepper (or to taste) $0.02

Instructions

Zest and juice the lemon. You’ll need about ½ tsp zest and 1 Tbsp lemon juice.
Cook the pasta according to the package directions (boil for 7-10 minutes, or until tender). Before draining, reserve about 1 cup of the starchy water from the pot.
Place the frozen peas in the colander before draining the pasta so the pasta will thaw the peas as it drains.
Add the butter and minced garlic to a large skillet and sauté over medium heat for 1-2 minutes, or just until the garlic is fragrant.
Add the drained pasta and peas, and about ½ cup of the starchy pasta cooking water to the skillet with the butter and garlic. Stir to combine, then turn off the heat.
Add the ricotta, Parmesan, 1 tablespoon lemon juice, and ½ teaspoon lemon zest to the skillet. Stir until everything is well combined, the residual heat from the skillet and pasta have warmed the ricotta, and the ricotta has formed a creamy sauce. Add more of the warm reserved pasta water if needed.
Season the pasta with salt, pepper, and crushed red pepper to taste. Serve warm.

Notes

*Use any short shape pasta.

Nutrition

How to Make Lemon Ricotta Pasta – Step By Step Photos

Zest and juice one lemon. You’ll need about ½ tsp of zest and 1 Tbsp juice.

Cook 8oz. pasta according to the package directions (boil for 7-10 minutes, or until tender). Reserve about 1 cup of the starchy pasta water before draining.

Add 1 cup of frozen peas to a colander, then pour the boiled pasta over top to thaw the peas as you drain the pasta.

Add 1 Tbsp butter and 1 clove garlic to a large skillet. Sauté over medium heat for 1-2 minutes, or just until the garlic becomes very fragrant.

Add the still-hot pasta and peas to the skillet along with about ½ cup of the hot reserved pasta water. Stir to combine, then turn off the heat.

Add 1 cup whole milk ricotta, ¼ cup grated Parmesan, 1 Tbsp lemon juice, and ½ tsp lemon zest to the pasta. Stir until the ingredients are combined, the residual heat from the pasta and skillet have warmed the ricotta, and the ricotta has turned into a creamy sauce.