20 Delicious Vegetable Soup Recipes Easy and Quick

There’s nothing quite like a warm bowl of vegetable soup to comfort your soul and nourish your body, especially on those busy weeknights or chilly evenings. Whether you’re craving something light and refreshing or rich and hearty, our roundup of 20 Delicious Vegetable Soup Recipes Easy and Quick has got you covered. Dive in to discover your next favorite bowl that’s as simple to make as it is satisfying to eat!

Classic Minestrone Soup

Nothing warms the soul quite like a bowl of Classic Minestrone Soup, packed with vibrant veggies and tender pasta in a rich tomato broth.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup small pasta (like ditalini)
• 1 (15 oz) can kidney beans, drained and rinsed
• 2 cups fresh spinach, chopped
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened.
2. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
3. Add 1 can diced tomatoes, 4 cups vegetable broth, 1 tsp dried basil, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil.
4. Reduce heat to low and simmer for 15 minutes.
5. Add 1 cup small pasta and cook for 8 minutes until al dente.
6. Stir in 1 can kidney beans and 2 cups fresh spinach; cook for 2 minutes until spinach is wilted.
7. Serve hot, topped with 1/4 cup grated Parmesan cheese.

The beauty of this Classic Minestrone Soup lies in its versatility—feel free to swap in seasonal veggies or your favorite beans for a personal touch.

Tip: For an extra depth of flavor, try sautéing a piece of pancetta with the onions at the start.

Creamy Tomato Basil Soup

Nothing comforts the soul quite like a bowl of creamy tomato basil soup, especially when it’s homemade with love and fresh ingredients.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 2 cups vegetable broth
• 1/2 cup heavy cream
• 1/4 cup fresh basil leaves, chopped
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in the crushed tomatoes and vegetable broth. Bring to a simmer and cook for 15 minutes, stirring occasionally.
3. Reduce heat to low. Stir in the heavy cream, basil, sugar, salt, and pepper. Simmer for another 5 minutes.
4. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.

The secret to this soup’s velvety texture? A quick blend that melds the tomatoes and cream into a silky smooth delight.

Tip: For an extra touch of freshness, garnish each bowl with a few whole basil leaves before serving.

Spicy Lentil and Vegetable Soup

Warm up your kitchen with this hearty Spicy Lentil and Vegetable Soup, a perfect blend of nutrition and comfort that’s sure to become a weeknight favorite.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• Salt and pepper to taste
• 2 cups fresh spinach
• 1 tbsp lemon juice

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion, 2 cloves minced garlic, 1 diced carrot, and 1 diced celery stalk. Cook for 5 minutes until vegetables soften.
2. Stir in 1 cup rinsed green lentils, 4 cups vegetable broth, and 1 can diced tomatoes. Bring to a boil, then reduce heat to simmer.
3. Add 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper, and salt and pepper to taste. Cover and simmer for 25 minutes until lentils are tender.
4. Stir in 2 cups fresh spinach and 1 tbsp lemon juice. Cook for another 2 minutes until spinach wilts.

The lemon juice adds a bright finish to the rich, smoky flavors of this soup, making it a standout dish that’s as flavorful as it is nourishing.

Tip: For an extra kick, garnish with a sprinkle of red pepper flakes before serving.

Roasted Garlic and Vegetable Soup

Warm up your kitchen with this comforting Roasted Garlic and Vegetable Soup, a hearty blend that’s as nourishing as it is flavorful.

Ingredients

• 1 whole garlic head
• 2 tbsp olive oil, divided
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced onion
• 4 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1 bay leaf

Instructions

1. Preheat your oven to 400°F. Cut the top off the garlic head to expose the cloves, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
2. In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add carrots, celery, and onion, sautéing for 5 minutes until slightly softened.
3. Squeeze the roasted garlic cloves into the pot, then add vegetable broth, salt, black pepper, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Remove the bay leaf, then blend the soup until smooth using an immersion blender or in batches in a countertop blender.

The roasted garlic adds a deep, caramelized sweetness that transforms this simple vegetable soup into something extraordinary.

Tip: For an extra creamy texture, stir in a splash of coconut milk before serving.

Hearty Kale and Potato Soup

Warm up your kitchen with this comforting Hearty Kale and Potato Soup, a perfect blend of nutritious greens and hearty potatoes in a savory broth.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 3 medium potatoes, peeled and cubed
• 1 bunch kale, stems removed and leaves chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 medium diced onion and cook until translucent, about 5 minutes.
2. Stir in 2 cloves minced garlic and cook for another minute until fragrant.
3. Pour in 4 cups chicken or vegetable broth and add 3 medium cubed potatoes. Bring to a boil, then reduce heat to simmer for 15 minutes, or until potatoes are tender.
4. Add 1 bunch chopped kale, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried thyme. Simmer for another 5 minutes until kale is wilted and tender.
5. Adjust seasoning if necessary and serve hot.

The magic of this soup lies in the tender potatoes and kale, which soak up the rich flavors of the broth, creating a satisfying meal in every spoonful.

Tip: For an extra creamy texture, mash some of the potatoes against the side of the pot before adding the kale.

Simple Carrot and Ginger Soup

Warm up with this comforting Simple Carrot and Ginger Soup, a vibrant blend that’s as nourishing as it is flavorful.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 pound carrots, peeled and sliced
• 4 cups vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup coconut milk

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes.
2. Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Add the carrots, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer until the carrots are tender, about 20 minutes.
4. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.
5. Stir in the coconut milk and heat through for another 2 minutes.

The ginger adds a subtle kick that perfectly complements the sweetness of the carrots, while the coconut milk lends a creamy texture without overpowering the soup’s natural flavors.

Tip: For an extra smooth texture, strain the soup after blending to remove any fibrous bits.

Quick Spinach and Chickpea Soup

Warm up your evening with this Quick Spinach and Chickpea Soup, a hearty and nutritious bowl that comes together in just under 30 minutes.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 4 cups vegetable broth
• 1 (15-ounce) can chickpeas, drained and rinsed
• 4 cups fresh spinach
• Salt and pepper to taste
• 1 tablespoon lemon juice

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes.
2. Stir in garlic, cumin, and smoked paprika, cooking for another minute until fragrant.
3. Pour in vegetable broth and bring to a boil. Add chickpeas and reduce heat to simmer for 10 minutes.
4. Stir in spinach and cook until just wilted, about 2 minutes. Season with salt, pepper, and lemon juice.

The magic of this soup lies in the smoky depth from the paprika paired with the bright finish of lemon, creating a balance that’s both comforting and refreshing.

Tip: For an extra creamy texture, blend half the soup before adding the spinach.

Easy Broccoli and Cheese Soup

Warm up your evening with this creamy, comforting Easy Broccoli and Cheese Soup that comes together in just about 30 minutes.

Ingredients

• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 cups broccoli florets
• 3 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Add the broccoli and broth, bringing to a boil. Reduce heat and simmer until the broccoli is tender, about 10 minutes.
3. Stir in the heavy cream, then gradually add the cheddar cheese, stirring until melted and smooth.
4. Season with salt and pepper, then serve hot.

The magic of this soup lies in its velvety texture, achieved by melting the cheese slowly into the warm cream, ensuring every spoonful is luxuriously smooth.

Tip: For an extra layer of flavor, try adding a pinch of nutmeg with the salt and pepper.

Zucchini and Corn Chowder

Warm up your evenings with this creamy Zucchini and Corn Chowder, a comforting bowl that’s bursting with fresh flavors and easy to whip up.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium zucchinis, diced
• 2 cups fresh or frozen corn kernels
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in zucchinis, corn, salt, black pepper, and smoked paprika. Cook for another 5 minutes, until vegetables start to soften.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes, until vegetables are tender.
4. Stir in heavy cream and simmer for an additional 5 minutes. Adjust seasoning if necessary.
5. Garnish with fresh parsley before serving.

The smoked paprika adds a subtle depth to this chowder, making it a standout dish that’s both hearty and refreshing.

Tip: For a lighter version, substitute half-and-half for the heavy cream.

Refreshing Cucumber and Avocado Soup

On a hot summer day, nothing beats the cool, creamy delight of this Cucumber and Avocado Soup. It’s a breeze to make and packed with refreshing flavors.

Ingredients

• 2 large cucumbers, peeled and chopped
• 1 ripe avocado, pitted and peeled
• 1 cup plain Greek yogurt
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup fresh dill, chopped
• 2 cups cold water

Instructions

1. In a blender, combine the cucumbers, avocado, Greek yogurt, lemon juice, olive oil, salt, and black pepper. Blend until smooth.
2. With the blender running, gradually add the cold water until the soup reaches your desired consistency.
3. Stir in the fresh dill by hand for a burst of herby freshness.
4. Chill the soup in the refrigerator for at least 1 hour before serving to let the flavors meld.

The magic of this soup lies in its velvety texture and the way the cool cucumber pairs perfectly with the rich avocado. It’s a refreshing twist on traditional gazpacho that’s sure to impress.

Tip: For an extra touch of elegance, garnish each bowl with thin cucumber slices or a drizzle of olive oil before serving.

Warming Butternut Squash Soup

Nothing says comfort like a bowl of creamy butternut squash soup, especially when it’s spiced just right to warm you from the inside out.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream

Instructions

1. Preheat a large pot over medium heat. Add 2 tbsp olive oil, then sauté the onion and garlic until translucent, about 5 minutes.
2. Add the butternut squash, 4 cups vegetable broth, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat and simmer until the squash is tender, about 20 minutes.
3. Use an immersion blender to puree the soup until smooth. Stir in 1/2 cup heavy cream and heat through.

The secret to this soup’s velvety texture? A final swirl of heavy cream that enriches every spoonful without overpowering the squash’s natural sweetness.

Tip: For an extra layer of flavor, toast the spices in the pot before adding the broth to really wake them up.

Light and Fresh Pea Soup

This Light and Fresh Pea Soup is a vibrant, velvety delight that’s perfect for a quick lunch or a starter to your evening meal. It’s surprisingly simple to make, yet the flavor is anything but ordinary.

Ingredients

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 4 cups fresh or frozen peas
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh mint leaves
• 1/2 cup heavy cream (optional)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until soft and translucent, about 5 minutes.
2. Pour in the chicken or vegetable broth and bring to a boil. Add the peas, salt, and black pepper, then reduce the heat to a simmer. Cook for 10 minutes, or until the peas are tender.
3. Remove the pot from the heat. Stir in the fresh mint leaves, then use an immersion blender to puree the soup until smooth. Alternatively, you can blend the soup in batches in a regular blender.
4. If using, stir in the heavy cream for added richness. Taste and adjust seasoning if necessary.
5. Serve the soup warm, garnished with a few extra mint leaves or a drizzle of cream if desired.

The secret to this soup’s bright flavor and stunning color? The fresh mint, which elevates the peas’ natural sweetness without overpowering it.

Tip: For an extra smooth texture, pass the soup through a fine mesh sieve after blending.

Rich Mushroom and Barley Soup

Warm up with this hearty Rich Mushroom and Barley Soup, a comforting bowl that’s packed with earthy flavors and wholesome goodness.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 cup pearl barley
• 6 cups vegetable broth
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until soft, about 5 minutes.
2. Add the sliced mushrooms to the pot and cook until they release their moisture and begin to brown, about 8 minutes.
3. Stir in 1 cup pearl barley, 6 cups vegetable broth, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the barley is tender.
4. Remove from heat and stir in 2 tbsp fresh parsley. Taste and adjust seasoning if necessary.

The secret to this soup’s depth of flavor lies in the slow simmering of barley, which absorbs the rich mushroom and herb-infused broth, creating a texture that’s both chewy and comforting.

Tip: For an even richer flavor, try using a mix of wild mushrooms like shiitake and cremini.

Sweet Potato and Coconut Soup

Warm up your evening with this creamy Sweet Potato and Coconut Soup, a comforting blend that’s as nourishing as it is delicious.

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 1 tablespoon coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable broth
• 1 tablespoon maple syrup
• 1 tablespoon lime juice
• Fresh cilantro for garnish

Instructions

1. In a large pot, heat the coconut oil over medium heat. Add the onion and cook until soft, about 5 minutes.
2. Stir in the garlic, ginger, cumin, cinnamon, and salt, cooking for another minute until fragrant.
3. Add the sweet potatoes, coconut milk, and vegetable broth. Bring to a boil, then reduce heat and simmer until the sweet potatoes are tender, about 20 minutes.
4. Remove from heat and blend the soup until smooth using an immersion blender or in batches in a regular blender.
5. Stir in the maple syrup and lime juice. Taste and adjust seasoning if necessary.
6. Serve hot, garnished with fresh cilantro.

The subtle sweetness of the potatoes paired with the richness of coconut milk creates a soup that’s both velvety and vibrant. The hint of lime adds a refreshing twist that brightens every spoonful.

Tip: For an extra layer of flavor, toast the cumin and cinnamon in a dry pan before adding them to the soup.

Chunky Vegetable and Bean Soup

Warm up your kitchen with this hearty Chunky Vegetable and Bean Soup, packed with vibrant flavors and textures that’ll make it a weeknight favorite.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 cup green beans, trimmed and cut into 1-inch pieces
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Stir in the garlic, dried thyme, and smoked paprika, cooking for another minute until fragrant.
3. Pour in the diced tomatoes and vegetable broth, bringing the mixture to a boil. Reduce heat and simmer for 10 minutes.
4. Add the kidney beans, cannellini beans, and green beans to the pot. Season with salt and pepper to taste. Simmer for another 15 minutes, or until the green beans are tender.
5. Serve hot, garnished with fresh parsley if desired. The smoky paprika and thyme create a depth of flavor that’s perfectly balanced by the freshness of the vegetables.

Tip: For an extra layer of flavor, try adding a Parmesan rind to the soup while it simmers.

Smooth Pumpkin and Sage Soup

Warm up your autumn evenings with this velvety Smooth Pumpkin and Sage Soup, a comforting blend that’s as easy to make as it is delightful to savor.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups pumpkin puree
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground nutmeg
• 1/4 cup fresh sage leaves, chopped
• 1/2 cup heavy cream

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in the pumpkin puree, vegetable broth, salt, black pepper, and ground nutmeg. Bring to a simmer and cook for 15 minutes, stirring occasionally.
3. Add the chopped sage leaves and continue to simmer for another 5 minutes.
4. Remove from heat and blend the soup until smooth using an immersion blender or in batches in a regular blender.
5. Return the soup to the pot, stir in the heavy cream, and warm through over low heat for about 2 minutes.

The secret to this soup’s irresistible charm lies in the fresh sage’s earthy notes, perfectly complementing the pumpkin’s natural sweetness.

Tip: For an extra touch of elegance, garnish each bowl with a drizzle of cream and a few whole sage leaves.

Vibrant Beetroot and Apple Soup

Dive into the vibrant hues and flavors of this Beetroot and Apple Soup, a perfect blend of earthy and sweet that’s as nourishing as it is colorful.

Ingredients

• 2 large beetroots, peeled and diced
• 1 large apple, peeled, cored, and diced
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp ground cumin
• 1 tbsp apple cider vinegar
• 1/4 cup plain yogurt (for garnish)
• Fresh dill (for garnish)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Add the diced beetroots and apple to the pot, stirring to combine with the onions and garlic.
3. Pour in the vegetable broth, then add the salt, black pepper, and ground cumin. Bring to a boil, then reduce heat and simmer for 25 minutes, or until the beetroots are tender.
4. Remove the pot from heat and blend the soup until smooth using an immersion blender. Stir in the apple cider vinegar.
5. Serve hot, garnished with a dollop of plain yogurt and a sprinkle of fresh dill.

The magic of this soup lies in the unexpected harmony between the earthy beetroots and the sweet, tangy apple, creating a depth of flavor that’s both comforting and invigorating.

Tip: For an extra smooth texture, strain the soup through a fine mesh sieve after blending.

Comforting Cabbage and Tomato Soup

There’s nothing like a bowl of Comforting Cabbage and Tomato Soup to warm you up from the inside out. This simple, hearty soup is packed with flavors that meld together beautifully, making it a perfect weeknight dinner.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chopped green cabbage
• 1 (28-ounce) can diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon sugar
• 1/2 teaspoon dried thyme

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 5 minutes.
2. Stir in the cabbage, cooking for another 5 minutes until it begins to soften.
3. Add the diced tomatoes, vegetable broth, salt, black pepper, sugar, and dried thyme. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
4. Taste and adjust seasoning if necessary before serving.

The magic of this soup lies in the sweetness of the tomatoes balancing the earthiness of the cabbage, creating a comforting bowl that’s both nutritious and satisfying.

Tip: For an extra layer of flavor, try adding a Parmesan rind to the soup as it simmers.

Herbed Cauliflower and Leek Soup

Warm up your kitchen with this creamy Herbed Cauliflower and Leek Soup, a comforting blend that’s as nutritious as it is delicious.

Ingredients

• 1 large head cauliflower, cut into florets
• 2 leeks, white and light green parts only, sliced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Add leeks and garlic, sautéing for 5 minutes until softened.
2. Add cauliflower florets, vegetable broth, salt, and black pepper. Bring to a boil, then reduce heat to simmer for 20 minutes, or until cauliflower is tender.
3. Use an immersion blender to puree the soup until smooth. Stir in heavy cream, thyme, and parsley, heating for another 5 minutes.

The fresh herbs lend a bright contrast to the soup’s creamy base, making each spoonful a delightful experience.

Tip: For an extra layer of flavor, garnish with a sprinkle of grated Parmesan cheese before serving.

Rustic Ratatouille Soup

Warm up your kitchen with this comforting Rustic Ratatouille Soup, a hearty blend of summer vegetables simmered to perfection.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium eggplant, diced
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 1 red bell pepper, diced
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried basil
• 1/2 tsp dried thyme

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion and 2 cloves minced garlic; sauté until soft, about 5 minutes.
2. Add diced eggplant, zucchini, yellow squash, and red bell pepper to the pot. Cook for another 5 minutes, stirring occasionally.
3. Pour in 4 cups vegetable broth and 1 can diced tomatoes. Stir in 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried basil, and 1/2 tsp dried thyme.
4. Bring the soup to a boil, then reduce heat to low. Simmer uncovered for 20 minutes, or until vegetables are tender.

This soup shines with its chunky texture and the deep, melded flavors of the vegetables, making it a satisfying meal on its own or with crusty bread.

Tip: For an extra layer of flavor, top each bowl with a sprinkle of grated Parmesan cheese before serving.

Conclusion

We hope this roundup of 20 delicious vegetable soup recipes inspires your next cozy meal! Each recipe is easy, quick, and packed with flavor—perfect for busy home cooks. Don’t forget to try your favorites, leave a comment below, and share the love by pinning this article on Pinterest. Happy cooking!

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