In this post we’ll look at which are the best vegetarian soups to make at home. Actually there are too many different possibilities, but here we’ve included a selection of great recipes. And they’re all vegetarian, vegan and gluten free!
It’s easy to create delicious soup temptations once you know how, so first we’ll look at various ways of making yummy soups. If you prefer to jump straight to the list of best vegetarian soups, just scroll down to the bottom of the page.
The absolute joy of making soups is that they’re always pretty tasty, sometimes they’re delicious and other times they’re totally yummy, scrumptious.
Here’s How to Make Vegetarian Soups at Home Without a Recipe
You can make a creamy soup, a thin soup, a full-of-bits soup, a hearty soup, spicy soup, chilli-bean soup or a chilled summer soup…the choice is yours…(and your fridge’s in any given moment).
You can choose at the start to begin with a little olive oil in the pan and sautéeing the onions and other base ingredients before adding the liquid.
Or you can put the ingredients directly into the water and create a soup ‘direct’ from the one pan.
Or you can bake certain vegetables like pumpkin and sweet potato and then blend into a purée and dilute into a soup.
I usually use the sauté method becuase I think it gives added flavour, but for speed and easiness you can just cut out that step if you want. Soup can literally be made in any way whatsoever….well almost.
Method Number One – Sautéeing
If you choose to sauté your beginnings – finely chop an onion and gently fry in a little olive oil along with some garlic and herbs – fresh parsley works wonders. Add other hard vegetables (sliced carrots, chopped peppers, etc) and allow them to make a great big sauté of veggies in the bottom of the pan. Celery adds a lot of depth to the flavour of soup so if you have some, chop up a couple of sticks and throw them in too.
Meanwhile, fill another pan with water and add some veg to it to create additional flavour. People say you should throw away the vegetables once the water’s taken on the flavour but I never do that, so I either chop them up and leave them in the soup or I add whole, remove and eat the veg as a snack!
Not to everybody’s taste buds but I love nothing more than a piece of celery that’s been boiled in the soup water! Or you can combine the two – add a whole pepper to remove and some chopped leeks to leave, or a whole carrot to remove, chopped sweet potato to leave….
Add some salt to the pans (depending on whether you’re on a low salt diet or not) as that will help bring out the flavour. Soy sauce can also be added if needed.
Gently simmer the water with the vegetables in it for a long time with the lid on it. After about 30-40 minutes turn off the heat and leave to stand.
When you’re ready to make the soup, remove the vegetables that aren’t for leaving and blend (optional depending on what soup you’re making) the veg that are for leaving.
After that, all you have to do is mix the two pans and either eat, immediately or if possible, leave to absorb the flavours first. A soup always tastes better the next day, but I always make enough for two days and eat some the first day.
Easiest Method Number Two – Boiling
If you choose to boil the ingredients, making soup suddenly becomes ten times easier, quicker and none-the-less delicious! You simply take a pan of water, add the hardest vegetables plus salt, pepper and herbs (dried oregano, basil…) and add a tablespoon of olive oil to the pan. Add some extra veggies like a whole tomato, a stick of celery and a whole pepper, which you will remove before serving.
The ‘water’ will benefit from cooking for a while before you add the vegetables that will eventually be the stars of the soup, but even that step can be omitted if you like.
When the soup’s cooked don’t forget you can add some milk – dairy or vegan – to the pan to give the soup extra creaminess.
Method Number Three – Bechamel Sauce as the Base
This is a method I don’t really use any more (since going gluten free) but it can make delicous soups. If you’re gluten free you’ll have to use Gram Flour or another gluten free type of flour. Fry the onion, spices and garlic in a little olive oil. When transparent and cooked, add an extra 2 tablespoons of olive oil and once that is hot, 2 tablespoons of flour.
Next add a little boiling water from the kettle, very slowly while stirring to allow the flour-oil mix to absorb the water. Slowly add more water until you have a sauce consistency in the pan – which you can then use to add to your soup to give it a creamy thickness.
Method Number Four – Grill, Roast or Bake Your Vegetables
With this method you can bake your vegetables which will give them a different flavour and bring out a richness in the soup. For example you could bake some pumpkin, sweet potato and a few garlic cloves. Once baked through, take them out of the oven and blend to a purée. Season to taste and add a little liquid (water, vegetable stock, milk or tinned tomatoes etc) and hey presto you’ve got a tasty soup.
Creamy Soups Vs Bitty Soups
By ‘creamy’ I don’t actually mean the soup contains cream, I just mean their texture is creamy. Perhaps I should call them blended soups instead but hey-ho, I like the word creamy better.
Creamy soups seem so different to the thinner, bitty-soups to me. If I had to choose between them I’d go for a thin soup with bits in it every time, but sometimes, just occasionally I just get that fantastic craving for a yummy creamy soup. Yummm.
Basically making a creamy soup is similar to making a bitty soup (as in the methods above) but you should choose your ingredients much more carefully. With a bitty soup you can have a wide mix of flavours all jumbled in successfully but with a creamy soup it’s better to choose your flavours and colours so the soup stays bright-coloured and fresh-tasting.
So you’ll choose your basic flavours (pumpkin and carrot for example) and keep to those ingredients. You can use the whole vegetable method for adding flavour to the water and then remove the whole vegetables before you blend the soup. Onion is a neutral vegetable that can be added or used as a base for any soup. Garlic, parsley, soy sauce, salt, pepper and chilli are all possible flavourings for a creamy soup but be careful not to spoil the colour by adding too much soy sauce to a brightly coloured soup.
So cook all the ingredients together, and once they’re done, remove any of the vegetables that you’ve left whole for removal and blend the soup. You can then add milk to the soup which is completely optional, and serve with a swirl of cream on top.
Best Vegetarian Soups to Make at Home
There are millions of soups but a few just keep coming back into my kitchen, time and time again. The ones that I can eat over and over again and the ones I loooove.
- Simple tomato soup
- Tomato Vegetable Soup
- Easy Onion Soup
- Vegetable weight loss soup
- Carrot and Sweet Potato Soup
- Sweet Potato and Red Pepper Soup
- Courgette and Potato Soup
- Broccoli and Vegetable Soup
- Spicy Red-Bean Soup
- Chunky Bean Soup
- French Onion Soup
- Creamy roasted pumpkin soup
- Easy roasted red pepper soup
- Carrot soup
- Carrot and pumpkin soup
- Carrot and sweet potato soup
- Courgette soup
- Broccoli soup
- Cream of tomato soup
- Homemade Beetroot soup
Chilled Summer Soups
- Easy gazpacho soup to make at home
- Chilled cucumber soup
So that’s it – How to Make Delicious Soups at Home
Do you have any other methods of making soup to add to the list? Any favourite vegetarian soups that I haven’t included? Please share them below.