Few things in life are as delightful as cozying up with a hot bowl of soup on a cold winter night. If you’re in search of a new soup recipe to warm up from the winter doldrums, try one of these tasty veggie-based soup recipes!
Ravioli and Vegetable Soup
Combining soup and pasta may just be the best dish ever invented. In this recipe, you’ll add cheese ravioli to a traditional vegetable soup, resulting in one very cozy, very delicious dinner.
Pro Kitchen Tip: when you see a soup recipe calls for sauteeing onion, carrot, and celery in a little olive oil or butter, that’s called a mirepoix. Mirepoix is at the base of many soup recipes because it provides nutrients and savory aromatics. You can also add minced garlic to a mirepoix towards the end for an extra little oomph!
Lentil Vegetable Soup
Ina Garten takes several unassuming ingredients, lentils, yellow onions, leeks, garlic, along with broth and spices and turns it into a flavorful, hearty soup that will warm you up and keep you full, thanks to the plethora of vegetables and lentils. You’ll see that in many of her recipes, Ina often calls for “good olive oil”, which doesn’t mean you have to source yours from a specialty shop. Extra Virgin Olive Oil from the grocery store will work just fine.
Provencal Vegetable Soup
Another Ina Garten classic, this recipe is chock-full of veggies, and pasta, does it get any better? Plus, you’ll learn how to make Pistou, a french cold sauce that’s very similar to pesto. It adds a depth of flavor to the soup that’s out of this world.
Tuscan Vegetable Soup
Cannellini beans help add a punch of protein to Ellie Krieger’s traditional Tuscan veggie soup. This warm winter dinner comes together in just over 30 minutes, making it the perfect weeknight soup recipe.
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Garden Vegetable Soup
Leeks, potatoes, and corn add an interesting dynamic to Alton Brown’s take on vegetable soup, and add plenty of nutrients to keep you full, too. As a note, there are lots of veggies to chop, defrost, and slice for this recipe, so be sure to plan ahead. If you’re a meal-prepper, go ahead and get all of your vegetables ready ahead of time so you’ll only have to spend about 45 minutes cooking your soup the night you wish to eat it.