Our best vegetarian soup recipes range from brothy to creamy, but they're all filled with colorful vegetables that make the most of seasonal produce. Get your crusty bread ready for dipping!
31 Vegetarian Soup Recipes We’re Eating All Winter Long
Updated on Jul. 25, 2025
1/31
Spinach Tortellini Soup
Skill Level
Easy
Total Time
20 min
Servings
6 servings (2 quarts)
From the Recipe Creator:
A simple tomato-enhanced broth is perfect for cheese tortellini and fresh spinach. Increase the garlic and add Italian seasoning to suit your taste. —Debbie Wilson, Burlington, North Carolina
Nutrition Facts:
1-1/3 cups: 164 calories, 5g fat (2g saturated fat), 18mg cholesterol, 799mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 7g protein.
Fridge and pantry staples make this soup a low-stress option. It combines tender cheese tortellini, fresh baby spinach and a fragrant broth flavored with garlic and Italian seasoning. Garlic bread is a must-serve with this one.
2/31
Curry Lentil Soup
Skill Level
Easy
Total Time
35 min
Servings
8 servings (2 quarts)
From the Recipe Creator:
This curry soup might be vegan, but it's still as creamy as ever. If you prefer a meatier bowl, toss some chicken and chicken broth into the recipe. —Kijan Zendi, San Diego, California
Nutrition Facts:
1 cup: 365 calories, 16g fat (16g saturated fat), 0 cholesterol, 493mg sodium, 40g carbohydrate (4g sugars, 7g fiber), 16g protein.
Simmer hearty lentils in thick coconut milk with a touch of curry powder for a bold, satisfying flavor. Top the soup with chopped green onions for a fresh, vibrant finish.
3/31
Copycat Panera Autumn Squash Soup
Skill Level
Medium
Total Time
1 hour 5 min
Servings
12 servings (3-1/4 quarts.)
From the Recipe Creator:
Warm yourself on a chilly day with a bowl of this creamy, savory squash soup, a perfect match to the restaurant version. —Taste of Home Test Kitchen
Nutrition Facts:
1 cup: 207 calories, 11g fat (7g saturated fat), 28mg cholesterol, 516mg sodium, 27g carbohydrate (13g sugars, 6g fiber), 3g protein.
We can always rely on copycat Panera recipes, and this soup gives us all the comforting flavors of fall in one pot. Butternut squash and pumpkin are a natural pairing for the tanginess of apple cider and a touch of brown sugar, while warm spices like cinnamon and curry add depth. I love topping this soup with a splash of coconut milk or heavy cream.
4/31
Over-the-Rainbow Minestrone
Skill Level
Easy
Total Time
6 hours 40 min
Servings
10 servings (3-3/4 quarts)
From the Recipe Creator:
This vegetarian soup features a rainbow of vegetables. You can use any multicolored pasta in place of the spirals. —Crystal Schlueter, Northglenn, Colorado
Nutrition Facts:
1-1/2 cups: 231 calories, 7g fat (1g saturated fat), 2mg cholesterol, 1015mg sodium, 34g carbohydrate (7g sugars, 6g fiber), 9g protein.
Dietitians always say you should eat the rainbow, and this vibrant, slow-cooked soup really delivers. It’s brimming with colorful veggies like Swiss chard, squash and sweet peppers. Fire-roasted tomatoes and a mix of beans add richness, while a swirl of pesto at the end brings out fresh, herby notes.
5/31
Miso Soup
Total Time
30 min
Servings
4 servings
From the Recipe Creator:
Curl up with a steamy bowl of miso soup, a comforting Meatless Monday meal when you need something delicious and lightning fast. You'll love the flavorful broth made with dashi powder, gingerroot and miso for its bold pop of savory goodness. —Taste of Home Test Kitchen
Nutrition Facts:
1-1/4 cup: 233 calories, 3g fat (1g saturated fat), 0 cholesterol, 3733mg sodium, 29g carbohydrate (7g sugars, 2g fiber), 22g protein.
This recipe is a staple at restaurants for a reason! The tofu adds plant-based fiber, and the miso contributes an umami-rich flavor. There’s no way you’ll miss the meat!
6/31
Butternut Squash Soup Recipe
Skill Level
Easy
Total Time
30 min
Servings
9 servings (21/4 qt.)
From the Recipe Creator:
When the weather turns cold, get cozy with a bowl of this butternut squash soup. The cream adds richness, but if you're looking to cut calories, it can be omitted. —Taste of Home Test Kitchen
Nutrition Facts:
1 cup: 157 calories, 7g fat (4g saturated fat), 17mg cholesterol, 483mg sodium, 23g carbohydrate (6g sugars, 6g fiber), 3g protein.
With its smooth texture and incredible flavor, I’d definitely lump this soup into vegetarian comfort food. Tender butternut squash is simmered with onions, garlic and vegetable broth, then blended until velvety and smooth. Just enough heavy cream adds a luxurious finish, and a sprinkle of crispy sage leaves makes an easy, elegant garnish.
7/31
Vegan Tortilla Soup
Skill Level
Easy
Total Time
30 min
Servings
8 servings (3 quarts)
From the Recipe Creator:
Quinoa may be an unconventional ingredient, but it adds protein in this vegan tortilla soup, making it hearty enough for a main dish. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Nutrition Facts:
1-1/2 cups: 182 calories, 4g fat (1g saturated fat), 0 cholesterol, 792mg sodium, 31g carbohydrate (5g sugars, 5g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
A hint of chili powder and cumin adds just the right touch of spice, while fresh cilantro brings flavor and freshness. Don’t skip the cubed avocado and a squeeze of lime for a pop of color and sweetness.
8/31
Zucchini Soup
Skill Level
Easy
Total Time
35 min
Servings
4 servings
From the Recipe Creator:
Easy and flavorful, this parmesan zucchini soup is perfect for those colder days when you still have a few zucchini left in your garden. Half-and-half cream gives it a creamy broth, while the zucchini adds nutritional value. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Nutrition Facts:
1 cup: 242 calories, 18g fat (11g saturated fat), 60mg cholesterol, 1050mg sodium, 11g carbohydrate (4g sugars, 1g fiber), 8g protein.
This Parmesan zucchini soup is creamy, comforting and packed with garden-fresh flavors. The tender zucchini blends seamlessly into the richness of Parmesan and fresh herbs like basil and parsley.
9/31
Creamy Tortellini Soup
Skill Level
Easy
Total Time
30 min
Servings
6 servings
From the Recipe Creator:
Rich and mild, this creamy, indulgent soup gets added oomph from red pepper flakes and wine. If you'd like, you can add Italian sausage—sliced or crumbled—either cooked in the skillet as part of the first step or cooked separately and added at the end. —Taste of Home Test Kitchen
Nutrition Facts:
1 cup: 345 calories, 21g fat (11g saturated fat), 64mg cholesterol, 720mg sodium, 33g carbohydrate (6g sugars, 3g fiber), 9g protein.
In just 30 minutes, you’ll have a cozy weeknight dinner. The cheese tortellini pairs perfectly with fresh spinach and hearty carrots, while the heavy cream adds a luscious, rich texture. A sprinkle of Parmesan on top takes this soup to the next level, and a pinch of red pepper flakes gives it a little kick!
10/31
Vegan Potato Soup
Skill Level
Easy
Total Time
50 min
Servings
8 servings (2 quarts)
From the Recipe Creator:
It can be a challenge to find a great vegan potato soup, as most recipes contain cream. But this delicious version keeps the luxurious texture without the dairy. —Jenna Urben, McKinney, TX
Nutrition Facts:
1 cup: 232 calories, 9g fat (4g saturated fat), 0 cholesterol, 779mg sodium, 33g carbohydrate (5g sugars, 3g fiber), 5g protein.
This creamy vegan potato soup is hearty and comforting. Tender potatoes, celery and carrots simmer in a savory broth, and a blend of vegan butter and soy milk gives the soup its silky texture. Top it off with fresh parsley or nutritional yeast for an extra layer of flavor.
11/31
Vegetarian Chili
Skill Level
Easy
Total Time
30 min
Servings
4 servings
From the Recipe Creator:
'My husband is a big meat eater, so when he's out of town, I try to cut back on meat and make this hearty chili,' relates Eve Visser of South Bend, Indiana. 'It's very quick and easy.'
Nutrition Facts:
1-1/2 cups: 318 calories, 3g fat (2g saturated fat), 8mg cholesterol, 1148mg sodium, 56g carbohydrate (10g sugars, 14g fiber), 16g protein.
This hearty vegetarian chili is a satisfying blend of spicy chili beans, black beans and stewed tomatoes. A dollop of sour cream and shredded cheddar give the dish a pop of color.
12/31
Slow-Cooker Black Bean Soup
Skill Level
Easy
Total Time
6 hours 15 min
Servings
8 servings
From the Recipe Creator:
Life can get really crazy with young children, but I never want to compromise when it comes to cooking. This recipe is healthy and so easy, thanks to the slow cooker! —Angela Lemoine, Howell, New Jersey
Nutrition Facts:
3/4 cup: 117 calories, 1g fat (0 saturated fat), 0 cholesterol, 616mg sodium, 21g carbohydrate (3g sugars, 5g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch.
Black beans, sweet red pepper and garlic slowly simmer until tender, blending into a smooth, creamy texture. Use this recipe when you’re looking for a hands-off dinner that’ll be ready when you get home from work.
13/31
Vegan Broccoli Cheddar Soup
Skill Level
Medium
Total Time
50 min
Servings
8 servings (2 quarts)
From the Recipe Creator:
To me, Sundays are a time for rest and spending time with your family. In this crazy busy world, I think we sometimes forget how important and special having a family is. This soup reminds me of Sunday dinners with my family because they always request it. I love making this for our weekly dinners because it is not complicated and I can get dinner on the table in about an hour. —Christine King, Vista, CA
Nutrition Facts:
1 cup: 166 calories, 8g fat (2g saturated fat), 0 cholesterol, 224mg sodium, 21g carbohydrate (3g sugars, 4g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.
Move over, broccoli cheddar soup. This vegan broccoli cheddar version is rich, creamy and completely dairy-free. A blend of cashews and potatoes gives it a velvety texture, while nutritional yeast adds cheesy notes. The steamed broccoli is folded in at the end, offering a tender bite to this comforting, plant-based meal.
14/31
Carrot Ginger Soup
Skill Level
Easy
Total Time
30 min
Servings
4 servings
From the Recipe Creator:
This light, flavorful carrot ginger soup is vegan. It's made with pantry staples and comes together in a hurry, yet it always seems to impress. Fresh ginger makes a big difference—and what isn't used can be wrapped tightly and tossed in the freezer for later use. —Jenna Olson, Manchester, Missouri
Nutrition Facts:
3/4 cup: 80 calories, 4g fat (1g saturated fat), 0 cholesterol, 551mg sodium, 11g carbohydrate (5g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 2 vegetable, 1 fat.
Quick soups will always be a go-to on busy nights. Sweet carrots and zesty ginger blend into a silky, warming bowl, with a hint of lemon to add a refreshing twist. Serve it with a sprinkle of extra lemon zest for a pop of citrusy flavor.
15/31
Vegan Cream of Mushroom Soup
Skill Level
Medium
Total Time
1 hour 15 min
Servings
8 servings
From the Recipe Creator:
I love mushrooms and am learning how to make heartier dishes out of my old favorites. This delicious vegan cream of mushroom soup is low in fat and high in nutrition, and it meets my dietary restrictions. Tofu, used in place of cream, provides a silky texture, but keeps the soup vegan and dairy free. —Maria Davis, Flower Mound, Texas
Nutrition Facts:
3/4 cup: 85 calories, 2g fat (0 saturated fat), 0 cholesterol, 574mg sodium, 10g carbohydrate (3g sugars, 3g fiber), 9g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable.
Several types of mushrooms (fresh portobello, oyster and dried shiitake) provide umami flavors, while silken tofu creates a smooth texture. It’s the ideal fall supper for people who like fungi.
16/31
Roasted Tomato Soup
Skill Level
Easy
Total Time
1 hour 5 min
Servings
6 servings
From the Recipe Creator:
Just before the first frost of the season, we gather up all of the tomatoes from my mom’s garden to create this flavor-packed soup. Although it sounds like a lot of garlic, when it’s roasted, the garlic becomes mellow and almost sweet. We serve this soup with toasted bread spread with pesto. —Kaitlyn Lerdahl, Madison, Wisconsin
Nutrition Facts:
1 cup: 276 calories, 22g fat (6g saturated fat), 27mg cholesterol, 421mg sodium, 19g carbohydrate (11g sugars, 5g fiber), 4g protein.
Fair warning: People might lick their bowls when you serve this recipe. Fresh tomatoes and garlic are oven-roasted to deepen their sweetness before being blended into a velvety, creamy soup. Don’t skimp on the fresh basil or forget to serve it with the requisite crusty bread.
17/31
Instant Pot Vegetable Soup
Skill Level
Easy
Total Time
40 min
Servings
8 servings
From the Recipe Creator:
Making vegetable soup in the Instant Pot significantly reduces the time spent cooking. With this recipe, you can have a nutritious, flavorful and colorful soup ready to serve in just 40 minutes. —Julie Andrews, Rockford, Michigan
Nutrition Facts:
1 serving: 107 calories, 1g fat (0 saturated fat), 0 cholesterol, 857mg sodium, 21g carbohydrate (6g sugars, 4g fiber), 3g protein.
Thankfully, a pressure cooker does most of the work here. This recipe combines onions, carrots, celery, potatoes, green beans and spinach in a garlicky, tomato-rich broth.
18/31
Sweet Potato Chili
Skill Level
Medium
Total Time
55 min
Servings
8 servings (2 quarts)
From the Recipe Creator:
My whole family enjoys this sweet potato black bean chili, but my daughter especially loves it. I like to make it because it's so easy and very flavorful. —Joy Pendley, Ortonville, Michigan
Nutrition Facts:
1 cup: 283 calories, 2g fat (0 saturated fat), 0 cholesterol, 579mg sodium, 59g carbohydrate (22g sugars, 11g fiber), 9g protein.
This meatless chili blends tender sweet potatoes with the earthy flavor of black beans. A hint of brewed coffee deepens the rich, smoky chili powder and cumin spices. Before digging in, pile your bowl high with your favorite toppings like shredded cheese or pickled red onions.
19/31
Black Bean Soup
Skill Level
Easy
Total Time
45 min
Servings
8 servings (2 quarts)
From the Recipe Creator:
Black bean soup recipes are among my favorite because they're light and it most of the time don't contain meat. For this recipe, you could add lean beef or chicken for a variation. —Angee Owens, Lufkin, Texas
Nutrition Facts:
1 cup: 222 calories, 5g fat (1g saturated fat), 5mg cholesterol, 779mg sodium, 32g carbohydrate (7g sugars, 9g fiber), 11g protein.
Mashed beans thicken this soup, while cumin, coriander and hot sauce add complex layers of flavor. If you have the time, making homemade tortilla chips will add a special touch.
20/31
Easy Gazpacho
Skill Level
Easy
Total Time
15 min
Servings
5 servings
From the Recipe Creator:
My daughter got this gazpacho recipe from a college friend and shared it with me. Now I serve it often as an appetizer. It certainly is the talk of any party. —Lorna Sirtoli, Cortland, New York
Nutrition Facts:
1 cup: 146 calories, 11g fat (2g saturated fat), 0 cholesterol, 387mg sodium, 11g carbohydrate (8g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 2 fat.
Get ready for a super simple gazpacho that you’ll be glad to have in your back pocket when you don’t want to cook. It gets a tangy kick from cider vinegar and should be served ice cold to appreciate all the flavors.
21/31
Vegetable Lentil Soup
Skill Level
Easy
Total Time
4 hours 45 min
Servings
6 servings (about 2 quarts)
From the Recipe Creator:
Here’s a healthy slow-cooker soup that's ideal for vegetarians and those watching their weight. Butternut squash and lentils make it hearty, while herbs and other veggies round out the flavor. —Mark Morgan, Waterford, Wisconsin
Nutrition Facts:
1-1/3 cups: 217 calories, 1g fat (0 saturated fat), 0 cholesterol, 685mg sodium, 45g carbohydrate (11g sugars, 8g fiber), 11g protein.
This soup is a soothing blend of savory lentils and hearty, thick-cut veggies. It’s a satisfying, one-pot dish that’s as wholesome as it is craveable.
22/31
Hash Brown Potato Soup
Skill Level
Easy
Total Time
25 min
Servings
13 servings (about 3 quarts)
From the Recipe Creator:
A friend brought me this soup when I was sick. It tastes like it simmered for hours, but basic ingredients make it a snap to prepare. —Pat Maruca, Philippi, West Virginia
Frozen hash browns and a few pantry staples make this a quick soup. Velveeta cheese adds a smooth texture and nostalgic flavor. Pull this recipe out when feeding a crowd or a table of kids.
23/31
Tomato Bisque
Skill Level
Easy
Total Time
1 hour 10 min
Servings
5 servings
From the Recipe Creator:
My husband, Patrick Maas, makes this wonderful, creamy bisque. Sweet red pepper enhances the lovely tomato-basil flavor. —Veronique Deblois, Mine Hill, New Jersey
Nutrition Facts:
1-1/3 cups: 383 calories, 36g fat (22g saturated fat), 122mg cholesterol, 1214mg sodium, 15g carbohydrate (10g sugars, 4g fiber), 3g protein.
This soup uses a twist on the holy trinity: sauteed celery, onion and red pepper. A bit of sugar brings out the tomatoes’ natural sweetness and tempers the acidity.
24/31
Vegetable Barley Soup
Skill Level
Easy
Total Time
8 hours 30 min
Servings
12 servings (3-3/4 quarts)
From the Recipe Creator:
You'll love this delicious meatless soup brimming with veggies and barley. The plus is it's good for you too! —Mary Tallman, Arbor Vitae, Wisconsin
Nutrition Facts:
1-1/4 cups: 135 calories, 0 fat (0 saturated fat), 0 cholesterol, 689mg sodium, 31g carbohydrate (8g sugars, 5g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.
Barley adds a satisfying (and filling) texture while fennel seed and bay leaf give the veggie soup a different depth of flavor than your typical soup recipe. Because there are so many vegetables in this soup, I recommend chopping them all the day before you make the soup to save time.
25/31
Butternut Squash and Sweet Potato Soup
Skill Level
Medium
Total Time
55 min
Servings
8 servings (2 quarts)
From the Recipe Creator:
Here's my go-to recipe for get-togethers with family and friends. Everyone asks for seconds, and they can't believe they are eating something so healthy and vegetarian! It's also a hearty dish for those with food allergies. —Sharon Verea, Thomasville, Georgia
Nutrition Facts:
1 cup (calculated without cheese): 138 calories, 4g fat (1g saturated fat), 0 cholesterol, 497mg sodium, 27g carbohydrate (8g sugars, 7g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.
Winter squash varieties always make hearty soups. Blending winter squash with sweet potato and summer squash creates the soup’s smooth, creamy texture.
26/31
Cuban Black Bean Soup
Skill Level
Easy
Total Time
50 min
Servings
9 servings (2-1/4 quarts)
From the Recipe Creator:
Using a blender, this soup becomes a smooth, nutritious heart-warmer just right for those cool nights. If the soup is too thick, add a little more vegetable broth to thin it out.—Tracy Lohr, Urbandale, Iowa
Nutrition Facts:
1 cup: 202 calories, 3g fat (0 saturated fat), 1mg cholesterol, 786mg sodium, 33g carbohydrate (5g sugars, 9g fiber), 11g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1/2 fat.
Fragrant celery, onion and garlic make the base for this variation of black bean soup. A spin through the blender gets it smooth, but fresh tomatoes, cilantro and sour cream bring in contrasting textures.
27/31
Corn Chowder
Skill Level
Easy
Total Time
35 min
Servings
8 servings (about 2 quarts)
From the Recipe Creator:
Chowder is a classic comfort food here in the Northeast, especially during cooler weather. Whenever I make a trip home to Pittsburgh, Mom has this simmering on the stove for me.
Nutrition Facts:
1 cup: 271 calories, 14g fat (8g saturated fat), 39mg cholesterol, 889mg sodium, 35g carbohydrate (8g sugars, 3g fiber), 5g protein.
What do you get when you cross the sweetness of creamed corn with tender chunks of potato and a buttery onion base? A comforting chowder with a creamy texture and sweet-savory flavor! This soup will bring everyone back to the pot for seconds.
28/31
Vegetarian Split Pea Soup
Skill Level
Easy
Total Time
1 hour 45 min
Servings
7 servings
From the Recipe Creator:
Even the pickiest eater will request this vegetarian split pea soup recipe time and again. Thick and well-seasoned, it's a nutritional powerhouse packed with fiber and protein. It's wonderful with a slice of crusty French bread. —Michele Doucette, Stephenville, Newfoundland
Nutrition Facts:
1 cup: 227 calories, 1g fat (0 saturated fat), 0 cholesterol, 771mg sodium, 42g carbohydrate (7g sugars, 15g fiber), 14g protein.
This is the recipe to break out when you want a soup that sticks to your ribs. The split peas, carrots and onion are simmered until the texture is thick and creamy. Shredded carrots and green onions add a bright topping to an otherwise drab-looking (but not tasting!) soup.
29/31
Cream of Potato Soup
Skill Level
Easy
Total Time
30 min
Servings
2 servings
From the Recipe Creator:
This creamy potato soup is pure comfort food, especially welcome when the temperatures take a plunge. I serve this often...it's a simple supper that can be prepared in a short time. —Ruth Ann Stelfox, Raymond, Alberta
Nutrition Facts:
1 serving: 482 calories, 24g fat (15g saturated fat), 80mg cholesterol, 982mg sodium, 53g carbohydrate (20g sugars, 2g fiber), 16g protein.
This recipe is a classic for good reason! A dash of celery salt and a sprinkle of paprika give this cream of potato a gentle depth of flavor in an otherwise mild soup.
30/31
Italian White Bean Soup
Skill Level
Easy
Total Time
30 min
Servings
6 servings
From the Recipe Creator:
A bowlful of this soup is so satisfying, it's hard to believe it's actually good for you, too. I crave it all the time. With lots of beans and potatoes, it's filling and even hits the spot with meat lovers. —Kristina Krummel, Elkins, Arkansas
Nutrition Facts:
1 cup: 164 calories, 3g fat (0 saturated fat), 0 cholesterol, 714mg sodium, 29g carbohydrate (5g sugars, 6g fiber), 8g protein.
This soup combines navy beans and potatoes for a hearty, warming Italian-inspired soup. Add fresh thyme to really brighten up the flavors.
31/31
Pumpkin Curry Soup
Skill Level
Easy
Total Time
20 min
Servings
7 servings
From the Recipe Creator:
I whipped this up for my family on Thanksgiving, and everyone was crazy about it! Even my brother, who is one of the pickiest eaters I know, asked for seconds of this curry pumpkin soup. —Kimberly Knepper, Euless, Texas
Nutrition Facts:
1 cup: 155 calories, 7g fat (5g saturated fat), 26mg cholesterol, 536mg sodium, 18g carbohydrate (11g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.
You’d never guess how easy this is to make based on the complex flavors. Curried pumpkin soup combines fragrant and earthy mushrooms, creamy pumpkin and just the right hint of curry powder. The evaporated milk gives the whole thing a silky texture, while a touch of honey and nutmeg adds a subtle sweetness.
Vegetarian Soup Recipes FAQ
What can I add to vegetarian soup recipes to give them more flavor?
To boost the flavor of vegetable soups, try adding aromatics like garlic, onions and leeks sauteed in olive oil or butter. Fresh herbs such as thyme, rosemary or basil can also add depth. A splash of soy sauce, miso paste or vinegar will enhance the umami flavors, while spices like smoked paprika, cumin or curry powder can bring warmth and complexity. Don’t forget to season generously with salt and pepper to bring all the flavors together.
What do I serve with vegetarian soup recipes?
Vegetarian soups pair wonderfully with a crusty French loaf, warm baguette or sourdough for dipping. You can also serve them alongside fresh side salad recipes for added texture. For a heartier option, try grilled cheese sandwiches or homemade croutons to complement the soup’s flavors.
How long does vegetarian soup last?
Vegetarian soup typically lasts three to four days when stored in an airtight container in the refrigerator. If you want to extend its shelf life, you can freeze soups that don’t contain dairy ingredients for up to three months. Just be sure to cool the soup completely before transferring it to the freezer, and leave some room in the container for the liquid to expand.
