vegetable soup recipe

Roasted Red Pepper Ginger Soup - A vegan yet creamy and gorgeous Roasted Red Peppers soup spiced with warm ginger, herbs, and creamy coconut milk. This soup is Part-2 of my last week's Garlic Cheese Naan Crouton bread which I served on the side to dunk into this creamy luscious soup for dinner.Even though this is not an Indian soup... but hint of ginger and side of <a href="https://www.chefdehome.com/recipes/653/grilled-garlic-cheese-naan-bread" target="_blank" title="Recipe link to Cheese Naan Bread">Naan Bread</a> makes it a perfect cold-weeknight-dinner for my family. I personally also love the fact that I can bring this soup to dinner table under 30 minutes.<img alt="Creamy yet vegan and low-oil Roasted Red Pepper Soup | chefdehome.com" src="https://media.chefdehome.com/750/0/0/red-pepper-soup/roasted-red-pepper-ginger-soup-chefdehome-3.jpg" />Since El Nino arrived.... where every one is worried about the unpredictable weather it's bringing... We, drought-struck California residents, are waiting for the rain this phenomenon will bring.. It has hardly rained much in past 3-4 years in California but past few weeks.... we enjoyed good showers and amazingly beautiful cold weather and that good omen calls for bone-warming soup, for sure!I know you wondering, soups and more soups? Well, this the season to share soups. I just can't help to enjoy a few more of my favorite soups until the winters lasts. So friends, today is yet another cold day and I'm ready with my pot of warm and ginger spiced Roasted Red Pepper Soup. :)Isn't this gorgeous rep pepper color soup worth a comforter, comfy couch near fire-place and favorite show on TV? Oh, ask me, it sure is! :)The smoky roasted red peppers, subtle warm spice of ginger, and delicious grilled-cheese naan croutons to dunk-in! This homemade meal is sure to bring smile on everyone's face.You know the best part? If you have a can of roasted red peppers in-hand, this soup needs no trip to grocery store. You can serve a comforting dinner in just 30 minutes. Or if you have few Red Bell Peppers in refrigerator, follow this easy recipe <a href="https://www.chefdehome.com/recipes/60/how-to-roast-bell-peppers" target="_blank" title="Recipe for How to Roast Red Peppers">here</a> to roast'em in no time. You can roast peppers on the stove, you don't even need oven.&nbsp;Once peppers are roasted, this soup is all about cooking ingredients to develop flavor.&nbsp;<img alt="Lite and Healthy Roasted Red Pepper Soup | chefdehome.com" src="https://media.chefdehome.com/750/0/0/red-pepper-soup/roasted-red-pepper-ginger-soup-chefdehome-4.jpg" />I start by heating a little oil in heavy bottom pan and saute the herbs and aromatics to develop flavor. A good aromatic base is key to any flavorful soup. So even when I cook soups in slow cooker, I spend 5 minutes to saute the aromatics which make huge difference in flavor of soups/stews.Once the onions are soft and herbs release nice aroma.... it just takes 15-20 minutes for soup to come together. Specially when I use stock the soup comes together much faster since stock gives soup another layer of flavor. PS: Try to make your own veggie stock and freeze... It is sure way to keep it low-sodium and low-fat also. If you are new to making stock for soups, I have an easy recipe <a href="https://www.chefdehome.com/recipes/637/homemade-vegetable-stock-in-pressure-cooker" target="_blank" title="Recipe to Homemade Veggie Stock">here</a>.I mostly puree soup using hand-blender just because I'm lazy in taking blender out and later washing it. &nbsp;You can use any processing method - hand blender or food processor, roasted cooked peppers are so soft already.... these don't need much hard work of high quality food processor.&nbsp;Oh, and roasted red pepper soup freezes beautifully. Pack in single-serve pouches/containers and then enjoy all week long. We, however, are so so addicted to enjoying Roasted Red Pepper soup this season that every time I cook a fresh batch..... it is gone by the evening same day! This is all doing of cold weather. &nbsp;So, good luck with saving some to freeze. :)<img alt="Garlic Cheese Naan served with Roasted Red Pepper Soup | chefdehome.com" src="https://media.chefdehome.com/750/0/0/cheese-naan/cheesy-spinach-garlic-naan-chefdehome-6.jpg" />100% Vegan yet Creamy Soup:I have used coconut milk to make this soup creamy and also vegan. If you don't use a little suggested sugar and add some other natural sweetener instead, this soup is also paleo.Honestly, depending upon what is available in my refrigerator, I use heavy cream or coconut milk or even sour cream in this soup. A forgiving soup like Roasted Red Pepper just ask for some creaminess not necessarily a dairy creamer.... So coconut cream blends beautifully and give delicious creaminess to this soup without effecting the taste.&nbsp;Ginger is yet another important ingredient of this soup which do deserve a shout-out. You know, in cold weather like these days, a little splurge of warm spices and herbs is must to fight the tough weather. Ginger is one such deliciously warm root/spice. So add it fresh or use ginger powder.... you will enjoy a subtle taste and lots of warmth after eating soup. (Bonus! Ginger also makes soup more appetizing.)<img alt="Lite and Healthy Roasted Red Pepper Soup | chefdehome.com" src="https://media.chefdehome.com/750/0/0/red-pepper-soup/roasted-red-pepper-ginger-soup-chefdehome-2.jpg" />So make some Vegan Roasted Red Pepper soup for dinner tonight and enjoy the cold weather days until these last.Wish you a great day ahead. -Savita

Vegan Roasted Red Pepper and Ginger Soup

Red Bell Pepper, roasted, follow link to roast own red peppers

inch Ginger, small chopped

Cup Coconut milk, low-fat

Cup Water, or low-sodium chicken stock,

Paprika

tbsp Olive Oil

Parsley, fresh chopped,

Salt and Black Pepper, as per taste

Sugar,

tbsp Tomato Paste

tsp Thyme

Garlic, cloves, minced

Cup Yellow Onion, small chopped

Heat oil in heavy bottom pan. Add onion, ginger and garlic, then cook until onions are soft. (2-3 minutes)

Add thyme (or herb you using), paprika, 1/4 teaspoon salt and saute for 30 seconds.

Add rough chopped roasted red peppers, tomato paste and continue cooking for 1 minute. 

Add water or stock then bring to boil. cook covered on medium heat for 15 minutes.

After cooking, transfer the content of soup to blender in two batches or use immersion blender to puree. (be careful with hot liquid)

Transfer pureed soup back to pan and let it heat through. Stir in coconut cream and sugar (if using). Taste and adjust salt and black pepper. 

Garnish with fresh parsley. Serve with Naan Bread Triangles or bread of your choice. Enjoy!

Cabbage Soup from Delish.com is vegetarian without your realizing. 

Vegetable Cabbage Soup

olive oil

onion,

carrots, chopped

celery,

chili powder

Kosher salt

black pepper

white beans, drained and rinsed

garlic,

thyme leaves

c. low-sodium chicken (or vegetable) broth

water

head cabbage, chopped

tomatoes

red pepper flakes

tbsp. parsley,

I came across this recipe when I found myself with a head of cabbage which needed to be used that day. We are in shelter at home status in Los Angeles. I left out the beans and added potato, kale, and red cabbage (in addition to the green). My husband and I are loving this soup! He's requested it several times. It's a great meal when you are trying to limit your meat eating. It's super filling and satisfying. I've made it twice now and I know this will become a staple in our household for years and years. Thank you!

Loaded with flavor for a vegetarian soup! I’ve never used thyme and chili powder together, but the blending of flavors is wonderful! This will be a favorite....it was that first review that convinced me to try it- thanks, GreenHmer! And thank you, Lauren!

It’s amazing doubled the recipe and roasted the cabbage before starting the soup such a great taste and perfect  during the colder days. It’s a real keeper

I just made this soup using your recipe and I love it! So much flavor! This soup is all kinds of good. My husband is from South Carolina and he usually will not eat anything that doesn't include meat. He loves this soup! I left the beans out and kept it strictly veggie....and I do not regret it. This soup will be a regular in this household.  Thank you so much for this recipe.

We love this soup - and it's so healthy! Once we didn't have tomatoes, so we subbed 1/2 cup of salsa. It's so much better this way. For even more flavor, we also add 4 strips of cooked bacon. Makes the soup flavors complex and delicious.

I had a half head of canbage that I didn't want to lose. I used a can of stewed tomatoes & a few snap peas, chopped. Other than that & a bit of white pepper, I  followed the recipe.  It was really very good & we sure enjoyed our soup. Thanks

Verrry tasty!  Used cooked rice in place of the beans and near the end of the simmer added a small zucchini sliced into 1/2" rounds then cross-quartered. Did not have fire-roasted, diced tomatoes - plain diced worked just fine!

This is a great simple soup recipe, even my vegetable hating son liked it. I added some leftover ham to it; it was yummy!

My son comes over for dinner every Sunday (lucky me!).  Not an easy one for compliments, after one spoonful he said " this is good."  Same with my husband (who said, several hours after dinner, how good this soup was). I made it exactly like the recipe except I left out the thyme and forgot the parsley. I would definitely recommend this and I sure will make it again.

This was our veggie-packed quarantine dinner tonight. No celery, so I added ground fennel seed. No tomato. Added cubes of lean pork, sub paprika for Chile powder, toss in some Mushroom Ultimate and no fresh thyme and parsley, so ground herbs it was. I topped with a packet of cheese from the pizza place, he added his red chili flakes. 

My mom never taught me how to cook cabbage and this was so easy and swapping ingredients was a snap! Great framework for using odds and ends from the fridge and pantry. Definitely using this recipe again.

This was my first time ever making this soup and it was a hit.  My family loves to eat so I always double the ingredients when following a recipe and we all loved how tasty and healthy this soup was! It’s simple, healthy, and so flavorful. I ended up adding more spice than the recipe calls for to add more flavor.

We paid for a CSA share for the past 16 weeks, getting a new bag of seasonal veggies from a local farm each week. While the veggies switched up over the course of the summer and fall, we’ve had A LOT of cabbage recently, and there’s only so much curtado/sauerkraut/fried cabbage/cabbage rolls we can make. This recipe was great for using up the cabbage and some other veggies too. It seems to work well for an end of the week fridge clear out.

The first time we used chicken broth, cubbed mini red potatoes instead of beans, diced canned tomatoes, 3-4 drops of liquid smoke to make up for the lack of fire-roasting, and leftover shredded chicken. We used dried thyme, and there was no parsley in our bag that week, so it was omitted. We found we needed to double the broth when using the potatoes. It was excellent.

The second time we still used regular diced canned tomatoes + liquid smoke, and the cubbed mini red potatoes + doubled up broth, and the same situation for the herbs and spices. However, we used veggie broth, added in one small cubbed rutabaga, 5 chopped red kale leaves, and the leftover chopped leaves from a bunch of celery. We also added a few ladles of garlic-peperoncini pasta water, which added some extra flavour, and made the broth silky. It was still great, however the rutabaga takes the longest to cook, and probably needs to go in with the onions at the start of the recipe instead of with the garlic (and potatoes). 

Next time we’ll try a tsp of bacon grease.

I’ve been trying to get my family to eat more cabbage. Tried this recipe and the family loved it. I added some curry powder with the rest of the spices and it turned out delicious. Will definitely be making this soup more often. Thanks for a great vegetable soup loved it

Great base recipe with so much potential to branch off and make your own.  Very healthy as well.  Been 5 star but did not see need to water down with 2c water the nutrient dense soup so added 2c health bone broth to 4c sea vegetable stock.  Also had 4 small beets needing to be used so subbed for the potatoes which didn’t have on hand and added green onions, Fresh fennel bulb, fresh rosemary oregano and extra chili powder and a fresh jalapeño.  Thanks for the base recipe so easily adapted to what’s on Ha d and taste preferences.

https://streaming.hearstdigitalstudios.com/5c77150d-b168-42a7-855a-33ad7f09b9d6/video_rover_16x9_1080p_hd_1539714944_32810.mp4

Cabbage Soup Is Good For The Soul.

Slow Cooker Minestrone Soup is the perfect comforting homemade meal on a cold winter day. It&#x27;s easy to prepare and customizeable with fresh veggies and beans!

Homemade Minestrone Soup

carrots (about 1 cup, chopped)

celery (about 1 cup, chopped)

garlic (minced)

onion (about 1 cup, diced)

basil

oregano

rosemary

thyme

tomato paste

bay leaves

carton (4 cups) low sodium vegetable broth

water (only use

Salt and black pepper (to taste)

zucchinis

beans

small shell dried pasta**

baby spinach (chopped (optional))

balsamic vinegar (optional but adds great flavor)

Parmesan cheese (for serving)

parsley (finely chopped, for garnish (optional))

In a large 6 quart slow cooker, add carrots, celery, garlic, onions, basil, oregano, rosemary, thyme, diced tomatoes, tomato paste and bay leaves. Stir in vegetable broth and water (use less if you like it less watery) into the slow cooker and season with salt and pepper to taste. Cover with lid and cook on HIGH for 2-3 hours or LOW for 5-6 hours (time varies according to your slow cooker - adjust times as needed)

20-30 minutes before serving, stir in kidney beans, cannellini beans, zucchini and pasta and cook on HIGH until pasta is tender.**(SEE NOTE below on freezing)

Stir in spinach and season with more salt and pepper as needed and stir in balsamic vinegar (if using) and serve warm with bread and top with parmesan cheese and garnish with parsley if desired.

***NOTE about pasta - **If you plan to freeze this or serve the next day, leave out the pasta and cook on the side and then combine when you are ready to enjoy. This helps the pasta not get soggy.

FOR THE SLOW COOKER VERSION:

In a large heavy bottomed pot or dutch oven, heat olive oil over medium heat.

Add carrots, onion, celery, garlic, and onion and saute for about 4 minutes, or until vegetables are slightly softened.

Add basil, oregano, rosemary, thyme and cook for an additional 1 minute. Add the tomato paste, bay leaves, vegetable broth, water, zucchini and both of the beans.

Bring soup to a boil, then reduce heat and allow to simmer for 20-25 minutes.

** Stir in the pasta and cook for another 10 minutes, or until pasta is cooked. Stir in the spinach and allow to wilt (about 1-2 minutes). Add more water as needed if you like a thinner soup. (***you can also cook the pasta directly with the soup but this soaks up more water so you may have to add more water. Just add the pasta after simmering for 20 minutes, then bring to a boil and allow to cook for another 8-10 minutes or until pasta is tender)

Season with more salt and pepper as needed and stir in balsamic vinegar (if using) and serve warm with bread and top with Parmesan cheese and garnish with parsley if desired.

FOR THE STOVETOP VERSION:

Healthy Vegetable Soup recipe is jam-packed with fresh or frozen veggies for an easy and flavor-packed, meat-free soup. Even better, you can prepare this versatile chunky veggie soup using the stovetop, slow cooker, or Instant Pot, and it tastes miles above any canned version!

Vegetable Soup {BEST EVER!}

potatoes (medium chopped)

carrots (medium chopped)

celery (medium chopped)

bell peppers (medium chopped)

zucchini (medium chopped)

onion (finely chopped)

corn (fresh

vegetable stock (low sodium)

28 oz can diced tomatoes (low sodium)

tsp smoked paprika

garlic powder

salt

black pepper (to taste)

avocado oil

garlic (grated)

dill or parsley (finely chopped)

Parmesan cheese and yogurt (for garnish)

Preheat large dutch oven or large pot on medium heat, swirl a bit of oil to coat and add onion. Cook for 3 minutes, stirring occasionally. Add smoked paprika, oregano, garlic powder, salt, pepper and bay leaves; cook for 1 more minute, stirring frequently.

Add potato, carrot, celery, pepper, stock and diced tomatoes; stir.

Bring to a boil, cover and reduce heat to low and simmer for 25 minutes or until potato is fork tender.

Add zucchini and corn, cover and simmer for 5 more minutes.

Turn off heat, add grated garlic and dill.

Serve hot garnished with Parmesan cheese and yogurt.

Stovetop Vegetable Soup

Add a 6 oz can of tomato paste and skip zucchini.

In a large slow cooker, combine all ingredients, cover and cook on Low for 10 hours or on High for 5 hours.

Add garlic and dill (parsley); serve hot with a dollop of plain yogurt.

Slow Cooker Vegetable Soup

Add a 6 oz can of tomato paste.

In Instant Pot, add all ingredients in the order listed above except zucchini, dill, cheese and yogurt. Pressure cooker shouldn’t be more than 2/3 full.

Close the lid, set pressure vent to Sealing and press Pressure Cooking on High for 20 minutes. Display will say ON, Instant Pot will take about 30 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 20 minutes will begin.

After display beeps and says OFF, do Quick Release by turning pressure valve to Venting position, which takes 3-4 minutes. I recommend doing so outside to avoid the mess and smell.

Open, add zucchini, close the lid and let sit for 5 minutes.

Add garlic and dill (parsley); serve hot with freshly grated Parmesan cheese and/or a dollop of plain yogurt.

Instant Pot Vegetable Soup

https://content.jwplatform.com/videos/JEzX6RIq.mp4

Best Ever Vegetable Soup

Tomato vegetable soup is a simple, comforting and tasty way to eat more veggies. And you can make it on the stovetop or in your Instant Pot.

Tomato Vegetable Soup (Instant Pot or Stovetop)

Tablespoon oil (or use cooking spray)

yellow onion, diced

carrots, diced

corn

green beans (frozen

tomatoes (14.5 ounce)

tomato sauce (14.5 ounce)

potatoes ((I like to use baby red or golden potatoes to avoid peeling))

chicken bone broth

salt and pepper,

Use the sauté setting, and cook the onion, celery and carrots in the oil until tender, about 5 minutes.

Add the broth, plus all remaining ingredients to the Instant Pot.

Put the lid in place, lock it, and cook for 5 minutes on manual high pressure.&nbsp;

Allow the pot to natural release (NPR) for 15 minutes, and then quick release (QR) any remaining pressure.

Taste test to see how much salt and pepper needs to be added. (This will vary greatly, based on how much salt is already in your chicken stock, tomatoes and tomato sauce.)

Instant Pot

Cook the onion, celery and carrots in the oil over medium heat until tender, about 5 minutes.

Add the broth, plus all other ingredients, and bring to a boil.

Cook until potatoes are tender, about 15 to 20 minutes, stirring occasionally.

Stovetop

Homemade Vegetable Soup is hearty and packed with vegetables. A comforting, feel-good soup that tastes so much better than store-bought.

Easy Vegetable Soup Recipe

onion

carrots (chopped)

celery

oz canned diced tomatoes

60 oz vegetable broth ( low-sodium)

potatoes

green beans (chopped)

salt (or

tsp black pepper

sweet corn

sweet peas

onions

parsley (chopped)

Preheat a heavy soup pot or dutch oven over medium heat and add 2 Tbsp olive oil. Add chopped onions and carrots and saute for 6-8 minutes, stirring occasionally until golden.

Add celery, canned tomatoes (with juice), broth, potatoes, green beans, bay leaves, salt, and pepper. Bring it to a  boil then reduce heat to a simmer and cook for 25 minutes.

Once the vegetables are tender, add corn, sweet peas, green onion, and parsley.  Season with salt to taste and simmer for another 5-8 minutes. Remove from heat and serve warm.

Farmers Market Vegetable Soup- an easy healthy vegetable soup recipe that is vegan, easy to make and loaded with healthy nutrients- a great way to use up all those farmers market veggies! Great for Sunday meal prep! Make on the stovetop or instant pot.

Farmers Market Vegetable Soup

carrot (2 medium carrots)

celery (2 stalks)

fennel bulb (optional)

garlic rough chopped

fresh thyme

diced zucchini or yellow summer squash

green beans

ear corn, kernels cut off

veggie stock

Italian parsley

lemon or vinegar

pepper, cayenne, or chili flakes

olive oil, gremolata or grated pecorino cheese

In a large pot or dutch oven, heat oil over medium heat. Add onion and saute until deeply golden and fragrant, 5 minutes.

Add carrots, celery, fennel, garlic and thyme. Saute 7-8 minutes, stirring often. At this point you could splash with white wine, dry vermouth, sherry wine ( all totally optional) just a couple tablespoons and cook it off.

Add zucchini and green beans ( and optional tomatoes, cabbage, potatoes, or bell pepper) stock, water, bay leaves and salt. ( You will add the corn later).

Bring to a simmer, cover and simmer until carrots are just tender about 10-12 minutes. Add corn. Cook 3-4 more minutes, then stir in the fresh parsley.

Taste. Often (especially if leaving the tomatoes out) I&#8217;ll add a tiny splash of acid- like lemon juice or apple cider vinegar, be very conservative, 1/2 teaspoon, and add more to taste. Season with pepper and a pinch of cayenne or chili flakes.

If broth tastes bland, it probably needs salt and acid 😉

Serve with a drizzle of good olive oil, crusty bread, or shaved parmesan or pecorino. Or try it with Gremolata ( Italian herb sauce) &#8211; a delicious way to finish the soup!

I literally make some variation of this soup every week depending on what I have on hand — so delicious and filling but still feels very healthy! love!!

Sylvia - I love this recipe and its flexibility! I was searching for a vegetable soup recipe without tomatoes.... not so many out there! This one however was perfect. There were some things I didn't use (fennel, onion) and I added ditalini pasta (cooked separately and added at the end). Also added the 1/2 tsp apple cider vinegar (new to me!) and cayenne. I wanted to thicken it up a little so used tapioca flour (1 tbl maybe?) with soup broth to dissolve, then added it slowly at the end and got the consistency I was looking for. This really is a great recipe and one I'll make again (and have already passed along the link to friends). Thank you for sharing it and teaching through it, too! - April

https://content.jwplatform.com/videos/zcspMiu3.mp4

Farmers Market Vegetable Soup – a simple healthy vegetable soup recipe that is easy to make and loaded up healing nutrients- a great way to use up all those farmer’s market veggies! Great for Sunday meal prep! Adaptable!

Vegetable Soup Recipe 

This hearty vegetable soup with bulgur wheat is filling, warming, and comforting. It&#x27;s really easy to make using ingredients you most likely already have on hand. This recipe is vegan and high in fiber.

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Top 19 vegetable soup recipe recipes from across the web

The most viewed vegetable soup recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed vegetable soup recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine