Looking for vegetarian soup recipes to change up your dinner plans? Pasta and beans, smooth orange soups and tomato soup with grilled cheese give you plenty of inspiration.
These pictures have some lovely serving ideas too, from simple herbs to a whole bread bowl.
Use these as inspiration rather than complete recipes. Choose vegetarian broth and suitable cheeses for your versions. The shredded pieces in image 18 and sausage-like crumbles in image 19 need source verification before those pictured dishes can be called vegetarian.
Soup ideas worth saving for your next dinner
pasta shells and white beans
We’re starting off strong with these little pasta shells and white beans. I love how much there is in this pot, from the orange carrot pieces to the dark leafy greens.
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If you want to try a similar combination, start with a vegetarian minestrone recipe that includes small pasta.
tomato soup and grilled cheese
Who doesn’t love a grilled cheese moment? This roasted tomato soup is pictured with a golden sandwich sitting right in the bowl.
The basil leaves and white swirl make it look even prettier.
I’d serve the sandwich alongside the soup for dipping rather than placing it in the bowl straight away.
golden lentil bowls
This is such a lovely way to serve a chunky lentil-style soup. The golden-orange soup has little green herb leaves on top, served in a mix of patterned and plain bowls.
Keep the lime wedges on a separate plate like this so you can add a squeeze to your own bowl.
orange soup with a seed topping
How pretty is this? The smooth orange soup has a curved border of seeds, nuts and tiny pink blossoms.
I especially love how most of the toppings stay along one side.
Try that same arrangement on your favorite squash or carrot soup. Stick with seeds and nuts if you don’t have flowers verified as edible.
black bean soup and avocado
I am obsessed with the avocado fan on this black bean soup. The dark beans, green herbs and white dollop give you plenty to look forward to in one bowl.
For your own version, try a spoonful of sour cream or a plant-based alternative beside the avocado.
onion soup with cheesy toast
That big slice of cheesy toast may just be my favorite part. It sits over brown broth with visible onion strands, with little green pieces scattered over the melted topping.
For a vegetarian take on French onion soup, choose a recipe made with vegetable broth and cheese made without animal rennet.
pale soup and leek rings
Don’t want to go overboard with the toppings? No problem! This pale soup has green leek rings, chopped herbs and a golden drizzle.
I’d borrow this finish for a potato and leek soup. Leave a few rings whole to get that same pretty arrangement.
broccoli in a bread bowl
If you want to go all out with the serving idea, then this one is for you. The round loaf holds a pale golden soup with broccoli florets and melted-looking cheese across the top.
Try a vegetarian broccoli cheese soup in a bread bowl for a similar presentation. Don’t forget a plate underneath.
vegetables and chunky croutons
Those big golden croutons are hard to resist. Underneath, you can see white beans, carrot slices and leafy greens in a red-orange soup.
This is a lovely direction if you like your vegetarian soup recipes full of visible vegetables. I’d add the croutons just before serving.
noodles with lime and herbs
I love these colorful noodle bowls. The orange broth, red pepper strips and big handful of cilantro look so pretty together. Thin lime slices sit along the edge.
If you’re trying a coconut curry noodle soup inspired by this picture, check that your curry paste and broth are vegetarian.
mushroom soup with toast
Calling all mushroom fans, this bowl gives the sliced mushrooms plenty of room to shine. There are large pieces across the pale soup, plus a small herb sprig on top.
Prop a slice of toast against the rim so it dips into the soup, as pictured. You really don’t need an elaborate garnish here.
peanut stew with greens
This West African peanut stew inspiration is another one worth saving. The orange stew has dark greens throughout, with peanuts and fresh green leaves piled in the middle.
I love the generous topping. If you’re following a vegetarian peanut stew recipe, keep a few peanuts aside for serving.
red soup with basil swirls
That red-orange color is gorgeous. The smooth soup has little basil leaves, green sauce and a pale swirl on top, with red peppers pictured beside the bowls.
Try a red pepper soup if you want a similar look. A little vegetarian basil pesto would be a lovely finishing touch.
corn and chunky vegetables
If you prefer a chunky bowl over a smooth soup, save this one. There are yellow corn kernels, pale cubes and little red and green vegetable pieces throughout.
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The bread on the side keeps the serving idea simple. I’d choose a vegetarian corn chowder recipe to recreate this style.
split pea soup with carrots
This split pea soup looks lovely with the orange carrots and feathery green herbs. The thick yellow-green base doesn’t need a lot of decoration.
There are croutons served beside it too. Keep yours in a little dish if you’d rather add them as you eat.
tofu cubes and seaweed strips
Don’t want a bowl covered in cheese or croutons? This tofu-and-seaweed combination offers a different direction.
The pale cubes sit in golden broth with chopped green onions and a few sesame seeds.
For a vegetarian miso-style version, use a fish-free stock such as kombu and mushroom broth.
golden crisp and croutons
I love the oversized lacy crisp resting across this bowl. The pale soup also has chunky pieces of toasted bread and a scattering of dark seasoning.
Try this serving idea with a smooth vegetable soup. If you make a cheese crisp for the top, choose a vegetarian-suitable cheese.
avocado and tortilla-style toppings
The avocado slices and cilantro are such a pretty finish on these orange-red bowls. There are also shredded pieces in the soup that can’t be identified confidently from the picture, so this dish needs source verification before it can be called vegetarian.
For a clearly vegetarian adaptation, try a tortilla soup recipe with beans or jackfruit. Keep the lime wedges and chips alongside.
tortellini and leafy greens
The tortellini and dark leafy greens look lovely together, but this photo also shows sausage-like crumbles. The pictured dish needs source verification before it can be called vegetarian.
If you want to make a vegetarian variation, choose vegetarian-filled tortellini, vegetable broth and clearly labeled meat-free crumbles. That would be an adaptation, not a confirmed description of this pot.
chickpeas and spiral noodles
Last but definitely not least, we have this chickpea noodle soup. I love the spiral pasta mixed with orange carrot slices and little green herbs.
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The golden broth leaves all those ingredients on show. Save this one if you prefer a brothy bowl with plenty of pasta rather than a blended soup.