We've already professed our love of soup on multiple occasions this season (see decadent cauliflower soup recipes and low-carb soup recipes for reference). But the temps outside of our Los Angeles headquarters have yet to dip below a sweltering 75 degrees. So if you live in a place where the weather is chilly, we have to admit that we're jealous. Sure, we've transitioned our homes for the season, but is it really fall until you've enjoyed a hearty bowl of something delicious?
Without a meteorological excuse for serving up ladlefuls of steaming-hot soup, we're rounding up of our favorite vegetarian-friendly recipes to keep on hand for the much-anticipated moment when the forecast predicts cooler temps. From a Thai-inspired laksa to an autumnal twist on minestrone, we've found a selection of vegetarian soup recipes that are so good even staunch carnivores will want seconds. Ahead are 10 recipes that'll make you want to grab a ladle and start serving soup stat.
Thai Pumpkin Laksa with Crunchy Chickpeas
The Recipe: Thai Pumpkin Laksa With Crunchy Chickpeas
The Standout Ingredient: Peanut butter. This nutty condiment is commonly used in Thai cooking, and it adds a subtle, earthy flavor to this savory soup.
The Pro Tip: Even if you're short on time, don't skip the chickpeas. They're so good that they might not even make it into the soup. "I coated them in cinnamon sugar and roasted them until they were extra crunchy," says Tieghan of Half Baked Harvest. "I could snack on these chickpeas all day long. They are like a super-healthy potato chip, but with cinnamon."
Crockpot Moroccan Lentil and Chickpea Soup
The Recipe: Crockpot Moroccan Lentil and Chickpea Soup
The Standout Ingredient: Harissa. This spicy-hot chili pepper paste lends the soup a nice kick and a beautiful red color.
The Pro Tip: Make a big batch of this soup on Sunday to enjoy all week long. "This is also really good served the next day wrapped up in naan with a little couscous (to help soak up the extra liquid), goat cheese and pistachios, and pomegranate arils," suggests Tieghan of Half Baked Harvest.
Butternut Minestrone With Sage, Chickpeas, and Chard
The Standout Ingredient: Sage. This aromatic herb complements the autumnal butternut squash beautifully.
The Pro Tip: "I find that when adding pasta to soups, it's important to stir frequently because it can start sticking to the bottom of the pot if you leave it too long," explains Laura of The First Mess.
Coconut Green Soup With Celery, Kale, and Ginger
The Recipe: Coconut Green Soup With Celery, Kale, and Ginger
The Standout Ingredient: The zucchini. This veggie adds a creaminess to the soup that you can replicate with cooked white beans if you happen to have a can on hand.
The Pro Tip: This recipe is incredibly versatile. "You could use radish or carrot tops, nettles, or ramp greens. Fennel instead of celery," says Laura of The First Mess. "Maybe purée some soaked cashews or pistachios in the mix. Use cashew milk or a thick homemade almond milk instead of coconut. And garnish it however you like to make it your own."
Curried Beet Soup With Tandoori Chickpeas
The Recipe: Curried Beet Soup With Tandoori Chickpeas
The Standout Ingredient: The garlic. This flavorful ingredient also contains anti-inflammatory properties, adding great taste and valuable health benefits to this soup.
The Pro Tip: Keep this soup recipe in mind the next time you're looking to get dinner on the table fast. "This soup is simple, requiring just 30 minutes from start to finish," says Dana of Minimalist Baker. "It's also vegan, gluten-free, and loaded with health benefits."
Chipotle Black Bean Tortilla Soup
The Recipe: Chipotle Black Bean Tortilla Soup
The Standout Ingredient: The blended chipotle red salsa. You could use the storebought variety, but we think making this homemade version is well worth the extra effort.
The Pro Tip: This meal is even impressive enough to serve if you're expecting guests. "I love making this kind of meal when you need to entertain but don't want to spend a lot of time and money on the meal," divulges Dana of Minimalist Baker.
Ginger Carrot Bisque
The Recipe: Ginger Carrot Bisque
The Standout Ingredient: The fresh ginger. This root gives the soup a zing of flavor that's surprisingly refreshing.
The Pro Tip: If you love an impressive garnish, Laura of The First Mess reveals how she created those stunning swirls. "Garnish with swirls of the regular and turmeric tahini cream," she explains. Then "drag a paring knife through the swirls for a marble effect, if you like," she continues.
Adaptogenic Roasted Cauliflower Soup
The Recipe: Adaptogenic Roasted Cauliflower Soup
The Standout Ingredient: The immune-boosting adaptogen powders, ashwagandha and shatavari, which help the body deal with stress (a common factor that often contributes to getting sick).
The Pro Tip: The color contrast makes this comforting soup look as good as it tastes. "Serve warm garnished with sliced radishes, watercress, sunflower seeds and nigella seeds," suggests recipe creator Alison of Wu Haus.
Quinoa Black Bean Chili
The Recipe: Quinoa Black Bean Chili
The Standout Ingredient: The adobo sauce from a can of chipotle chili peppers gives this dish a depth of flavor that rivals traditional chilis.
The Pro Tip: Recipe creators Sonja and Alex of A Couple Cooks recommend "stirring in a bit of white wine vinegar at the end for some brightness." The acidity of the vinegar complements the flavors of this palate-pleasing chili.
Golden Turmeric Carrot Ginger Soup
The Recipe: Golden Turmeric Carrot Ginger Soup
The Standout Ingredient: The turmeric. This spice is having a moment right now, and for good reason. It lends warmth and anti-inflammatory benefits to any dish, and this soup is no exception.
The Pro Tip: For that velvety-smooth texture, recipe creator Sarah of Broma Bakery suggests going one step further than simply blending. "For a finer soup, strain the blended soup through a sieve or fine mesh strainer," she suggests.
This story was originally published on October 19, 2017, and has since been updated.
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