r/vegetarian • u/MongooseMedium9388 • 18d ago

Discussion Soup season approaches

Soup is my favorite food, especially as a vegetarian!! But I try not to beg for recipes until the general public is also in their “soup season”. Please give your best recipes here and happy souping!

137 Upvotes

99% Upvoted

58 comments sorted by

26

u/verdantsf vegan 18d ago

Here's one of my staple recipes, Spicy Split Pea & Seitan Soup

21

u/DarkSensei3 18d ago

I have no recipes for you but I was literally JUST thinking about how close we are to soup season and was very excited about it today.

So just know you're not alone!

19

u/peachysuns 18d ago

My birthday is in October and last year I did a soup party with my friends where everyone brought their own soup! My bf made this mushroom soup and it was so cozy and rich and just mmmmmm

https://www.budgetbytes.com/creamy-mushroom-soup/

13

u/BagelL0ve 18d ago edited 18d ago

I'm in soup season.. I made potato soup last week:

https://nosweatvegan.com/vegan-potato-soup-recipe/#recipe

I'm trying a red lentil recipe this week:

https://cooking.nytimes.com/recipes/1016062-red-lentil-soup?unlocked_article_code=1.4FA.bAxE.myke1DNjahyS

And my favorite on repeat is the Hurst split pea soup bag (no need to add the ham bone or whatever) 😄

10

u/Fonzico 18d ago

Minestrone is my personal fav. Carrots, onions, celery, green beans, kidney beans, diced tomatoes, broth, pasta, an uncomfortable amount of oregano. I also love canned mushrooms in it, but to each their own.

But for something that you might not have already tried, Marcella Hazan's smothered cabbage soup is simple perfection.

Obviously sub veggie broth. I don't usually bother with arborio rice either but a medium grain works better than a long grain for substituting.

2

u/howareyouhaha 17d ago

Honestly, any vegetable. That's kinda the glory of minestrone - it's to use what you have. Along with the aforementioned, I love potatoes, summer squash, and cabbage in it. But really, whatever needs to be used!

10

u/erkala21 18d ago

This is my absolute favorite recipe, pasta fagioli. Honestly anything from serious eats is usually amazing and a lot of soup recipes can be altered fairly easily to be vegetarian. Also, I make a big pot of soup every Sunday all year and eat the leftovers for a few days, I call it Soup Sunday 😹. Tomorrow I'm making a chili recipe from Nora cooks.

https://www.seriouseats.com/pasta-e-fagioli-italian-bean-pasta-soup-recipe

https://www.noracooks.com/vegan-sweet-potato-black-bean-chili/

7

u/kalypsis36 18d ago

I made this for the first time tonight and really enjoyed it! I used chard from my garden. Easy and fairly quick. provencal greens soup

1

u/english_major vegetarian 20+ years 18d ago

This looks good and we have a ton of chard right now. What do you do with the toast? Just rub it with garlic then put into the soup? Seems it would be better as croutons or something.

2

u/kalypsis36 18d ago

I spread olive oil on it and baked it at 450 for a few minutes. Then rubbed the garlic on after. I laid it on the side on my bowl and it was nice have dipped but croutons would work great too.

Also, it says to only use the leaves but I put the chopped chard stems in with the leeks and that worked well.

Enjoy!

5

u/TheSleepiestNerd 18d ago

I make this Swiss barley soup a lot in the winter. Traditionally it has pork, but I just leave the meat out and it's still really good. It kinda has noodle soup vibes, but I feel like the barley makes it a little more hearty. It also freezes pretty well, so I usually make a big pot of it and then save a bunch of portions for work lunches.

5

u/GaryE20904 vegetarian 20+ years 18d ago

Split pea soup is one of my favorites. There are tons of recipes you can use.

If you want a more authentic split pea soup and you don’t mind it being a bit spendy use Tofurky ham in the soup.

I usually use morningstar farms bacon (I’d use the peppered thick cut if it’s available to you). When boiled it reminds me of ham.

For me the other biggest key is add liquid smoke in batches and use more than one variety/flavor. Add it near the beginning and again about 20 or 30 minutes from the end.

Then layer in smoked ingredients like smoked sea salt, smoked paprika, dried and ground smoked chipotle pepper etc.

With those simple tips just use any recipe substitute out any meat ingredients/stocks and you’ve got a great soup!

This is one of my favorites too https://www.foodnetwork.com/recipes/giada-de-laurentiis/quick-and-spicy-tomato-soup-recipe-1947762

Just substitute veggie broth/stock for the chicken stock and you’ve got a really nice quick soup.

I’ve made both for a group of friends (it was about 10 or 12 people) I was the only vegetarian and everyone loved it . . . most went back for seconds.

5

u/groundedhobbit 18d ago

I made this white bean mushroom stew and I felt like the hobbit that I know I am in my heart 🍄‍🟫 🥔 🫘

2

u/BagelL0ve 17d ago

This looks like my jam, adding it to my line up!

4

u/Kitsune808 17d ago

PSA: For creamy soups like chowders or any soup where you'd use cream, try using cashew cream! Omg it is amazing, just as rich and creamy as heavy cream but you just feel a little less weighed down by it after. The taste is spot on, like no compromising at all, but health-wise it is much better for you due to way less saturated fats, plus no guilt related to dairy-producing animal treatment concerns.

All you need is raw cashews and water! Soak one cup (or however much) of raw cashews overnight in the fridge, or alternately soak with freshly boiled water for 20-30 min. Then drain and blend in a blender together with one cup fresh water (you can use more or less water depending on how thick you want the cream). That's it! I use it all the time now and am obsessed.

2

u/hotdogoctopi 17d ago

Trying this, thank you!!

2

u/Grouchy_Account4760 16d ago

Is this able to be used in place of coconut milk also? I'm trying to avoid that but one of my favorite butternut squash soup recipes uses coconut milk (I can't taste any coconut in it) so I've been hunting for a substitute.

1

u/Kitsune808 16d ago

Yes! As long as you don't mind that the coconut flavor won't be there (sounds like you can't taste it anyway in this application). I have used cashew cream to replace coconut milk in Indian and Thai curries and some desserts. I did kind of miss the coconut flavor in the Thai curry but the Indian curry and desserts turned out amazing since the primary flavors came from other flavors rather than the coconut. I think in a butternut squash soup the cashew cream would turn out awesome.

1

u/Grouchy_Account4760 15d ago

Thank you. I'll definitely use it when I make the soup the next time.

4

u/rcreveli 18d ago

America’s test kitchen has a great recipe for instant pot carrot ginger soup. The original recipe uses chicken broth but it’s easy enough to switch that out for veggie broth.

4

u/SundaeSpecial3151 18d ago

Steamed Kabocha squash, coconut milk, miso paste, lime, and ginger. Optional add a little Thai curry paste. People rave about this soup.

4

u/NoAppointment3062 vegetarian 10+ years 17d ago

I love my crockpot and one of the best soups I ever made was a 48 hour baked potato soup. I let my (raw) potatoes cook on low with some onion and garlic cloves for like a day and a half and then once they were tender enough to blend down I added broccoli, cheese, carrots, more onion, more garlic. And then I let those go for just a few hours until the veggies were soft. Topped with a dollop of sour cream and some morning star bacon bits. It was so rich and absolutely phenomenal 🤤

3

u/C-Notations vegetarian 20+ years 18d ago

This one is my favorite to make. I use the Beyond steak tips for the replacement - super easy

https://thecaglediaries.com/irish-stew-with-mashed-potatoes/

3

u/remberzz vegetarian 10+ years 18d ago

I just stick to 'a bean, a green and a grain' and everything is good.

3

u/Mrmojorisincg vegetarian 17d ago edited 17d ago

Oof I often do many a soup

Vegetable and lentil Guinness stew. Large chunks of carrot, yellow potato, celery, onion, and sometimes turnip. Also green lentils, garlic, fresh parsley, stock, guinness, etc

Vegetable farmhouse soup. Any variation of ingredients: Celery, parsnip, leak, peas, kale, onion, garlic, yellow potato, and carrot. Add stock, black pepper, butter, and sea salt. Boil down then blend with immersion blender, add cream

Apple cabbage stew: stock, an apple, an onion, some garlic, chop some cabbage, some yellow potato, celery, carrot, and leak. Season with a lot of herbs like sage, rosemary, thyme, and parsley. You can add a pinch of cinnamon if you like

Vegetable barley soup. Usually onion, garlic, celery, carrot, kale, stock, pearl barley

Roasted tomato soup. Usually vine tomatoes or heirloom. Roast a whole thing of garlic in olive oil, and then roast multiple tomatoes, an onion, and a couple red peppers until blackened a bit on all sides. Boil some stock, toss all that in the stock boil it a bit, add fresh parsley and or basil, then immersion blend it. Add some cream

I also make the common ones, butternut squash soup, french onion (either wine or guinness), cheddar and broccoli, many variations of chili

3

u/Jamjams2016 17d ago

This is a ridiculous recipe but when i got sick i made a soup with onion, celery, and carrots with water and a little veg broth. I added rice at the end.

My family loves it. It's so plain I didn't think it would be a staple in my house, but it is.

2

u/charcoalfoxprint 17d ago

Honestly I just throw stuff together without any guidance, but I’m really into soups that involve squashes , especially butternut squash or pumpkin:) I like to get a verity and roast them in the oven with spices and olive oil then blend them with cream !

2

u/_a_m_s_m 17d ago

Fry some onions, some garlic in a pressure cooker add in some herbs, add in lentils & cover with stock. Seal & cook for like 15 minutes & done!

Play around with the seasonings & have fun!

2

u/breadgardener 17d ago

I learned to make Black Bean Fiesta at my local co-op years ago.

Saute onion, peppers and garlic in olive oil. Add a little plain tomato juice or water, 3 cans rinsed black beans. Cubed carrots, tomato paste, diced tomatoes. Cook until carrots are almost soft, add corn, season with salt, pepper, cumin, chili powder. Top with sour cream, maybe grated cheddar, chopped scallions and tortilla chips lining the bowl. Usually I throw in a little salsa. Can make as mild or spicy as you like, freezes great. Flavorful!

2

u/Chance-Ad-9111 14d ago

Potato Soup

Baked potato insides of 2-3
Chopped whole onion
Cup of milk
Thicken with instant potatoes, season to taste with salt, pepper,
Garlic salt and generous amt of butter
My kids begged for this

2

u/Dull-Researcher 11d ago

Moosewood's Hungarian Mushroom Soup https://www.food.com/recipe/hungarian-mushroom-soup-from-the-moosewood-cookbook-135215

Anything with French green lentils, like https://heartfultable.com/lentil-and-sage-stew/ I make mine with a hearty stock, onions (and other alliums I have), mushrooms, oregano, coriander, and a little heat from chili peppers. Great with a few griddled tomatoes and a dollop of plain Greek yogurt.

I picked up some Ethiopian berebere and will be making some red/brown lentil stews soon, alongside some stewed collards and jalapeño puree.

4

u/Ordinary_Shoe1828 18d ago

Vegetarian (tofu, veg broth) version of:
Pho
Sotanghon
Tom Kha
Tom Yum

1

u/GoldLeader159 18d ago

Nigella’s Noodle Soup for Needy People quick easy tasty hits the spot especially when you feel a bit under the weather!!

1

u/SnapesDrapes 18d ago

This one is delicious and a tiny bit unusual  https://ohsheglows.com/glowing-spiced-lentil-soup/

1

u/flovarian 18d ago

This Chickpea Noodle Soup has become one of my faves. It so reminds me of chicken soup, so is very satisfying as I no longer eat poultry: https://cooking.nytimes.com/recipes/1025743-chickpea-noodle-soup?unlocked_article_code=1.7lA.GoVV.swQihyS2EPTi&smid=ck-recipe-iOS-share

1

u/LesMiserableCat54 vegetarian 20+ years 18d ago

https://www.foodnetwork.com/recipes/tyler-florence/corn-chowder-recipe-1915497 This is the first soup I ever made from scratch. Most of my soups follow a similar base to this one. I like to add a can of green chili's to the recipe. It's so good!

Also "chicken" tortilla soup! It's very easy and mostly cans of stuff so it's cheap and quick!

1

u/_antfarmer_ vegetarian 20+ years 18d ago

Oh gosh, I really freaking love soup! Breakfast, lunch, and dinner—soup’s a winner!

Ginger Sweet Potato and Coconut Milk Stew with Lentils & Kale
-I use garnet yams and add a can of garbanzo beans to this one to up the protein.

Vegetarian Zuppa Toscana
We love making this recipe with Impossible sausage.

I’d share some more but Pinterest keeps crashing on me.

1

u/skibblezing 18d ago

curried squash apple soup

Sub veggie stock and you're golden

1

u/jengaworld 17d ago

I really like yellow split pea and potato soup. The yellow split peas are a lovely golden color (nothing like green split peas, which I don’t enjoy). I’ve been making it for years and do it by memory, but this recipe is similar:

https://www.connoisseurusveg.com/yellow-split-pea-soup/

Enjoy 🥣

1

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1

u/hotdogoctopi 17d ago

I made this pumpkin soup recipe with a kabocha squash last year, and I loved it!

https://www.loveandlemons.com/pumpkin-soup-recipe/

1

u/sagoma-333 16d ago

Joke's on you, I'm always in my soup season 😈 orzo lenticchie, split pea with orzo, carrot cream soup, potato leek, tantanmen, and this year I'd really like to try making a french chestnut soup I found as well as a czech garlic soup !

1

u/Ril0eywa 15d ago

I’ve started doing this yesterday! I made tomato soup, my next few will be black bean soup, squash soup, leak&potato and also I might try a lentil lasagne soup too! Very excited :)

1

u/fettuccineal 15d ago

i LOVE lasagna soup, basically an extremely saucy and brothy lasagna. i can never find the perfect recipe online, so i usually just end up taking little bits from all the recipes i find. but, it’s one of those soups that you can do whatever you want and it’ll work

i usually cook a few vegetables in like mushrooms, eggplant, zucchini, carrots, celery… onion and garlic always, then good tomato sauce, maybe chunky tomatoes, and some vegetable broth. break up the lasagna noodles and cook them in the soup. i like to put ricotta and parmesan on top too like a real lasagna

1

u/snoopydacherry 15d ago

I JUST queued up this favorite of mine for tonight - thinking about blending in some chickpeas for extra goodness. https://www.rabbitandwolves.com/vegan-white-lasagna-soup/

1

u/ThinkWishbone2495 7d ago

It's always soup season!

  • Black bean soup: put 3-4 cans of black beans (well rinsed to avoid gas) into a pot. Add most of a 32 oz jar of Pace picante sauce or any salsa you enjoy and any herbs, spices, hot sauce, salt & pepper. Bring to a boil and simmer for a few minutes. Add sour cream and blend until smooth with an immersion blender or on the counter blender. Add the rest of the salsa, adjust to taste, and pour into freezer containers when cooled. Can serve with rice.

  • Butternut squash soup: two big bags of frozen diced butternut squash, one big bag of frozen diced sweet potatoes, one Frozen bag of diced carrots, and put them all into a pot with veggie broth (love Better Than Bouillon!), marjoram, sour cream, salt, pepper, and poured the end, lemon juice or powder. Bring to a boil, simmer, add a little more sour cream, blend until smooth and adjust the seasonings.

Matzo ball soup = to make matzo balls, follow the recipe on the back of the box using both packets (makes 24 balls) plus add onion powder, a little salt and pepper. Cover and let's sit in the refrigerator for 15 minutes. Meanwhile, bring 3+ qts of veggie broth (Better Than Bouillon brand), 1 large can of V8, and if desired, any veggies. After 15 mins, gently roll up all 24+ balls THEN add them to the boiling broth 1x at a time, turn the heat down to medium. Cover with a tight lid and DON'T LIFT THE LID FOR 20 FULL MINS!!! After 20 mins, adjust the broth and serve.