Chickpeas and miniature pasta shapes in a richly flavored tomato broth add up to a soup that comes together in no time, yet tastes as if it has been simmered for hours.
This tasty, creamy zucchini soup easy to prepare. Use smaller zucchini, as they’re more flavorful than large ones. It’s a perfect soup for late summer, when zucchini are in abundance. This is good served hot or chilled. more→
This soup recipe is a tasty adaptation of a southwestern classic. When zucchini becomes over-abundant in the late summer garden, this is one way to use up a fair amount of it! Serve as an introduction to a southwestern-style meal of soft tacos or vegan quesadillas. more→
This quick Asian-style vegetable soup, combining crunchy bok choy with high-protein tofu, is perfect to team with a rice dish or a cold noodle dish like Orange Sesame Noodles. It’s also delicious paired with Quinoa Scallion Fritters, as shown here. more→
Pureed soft tofu makes a low-fat but rich-tasting base for a soup sure to please mushroom enthusiasts. This comforting soup is a great first course for most any kind of meal or can be served side-by-side with sandwiches and wraps. Use leftover soup as a delicious Stroganoff sauce for pasta. more→
Hot-and-sour soup always offers an extravaganza of invigorating textures and flavors. Don’t be intimidated by the long list of ingredients here. It’s an easy soup to make and doesn’t take long to cook. Serve it as an accompaniment to a simple hot or cold Asian-style noodle dish. Adapted from Vegan Soups and Hearty Stews for All Seasons.
Comforting and quick, this simple soup abounds with mushrooms and noodles, along with a few minimally cooked vegetables. A trip to an Asian market to find exotic noodles is no longer necessary. Most well-stocked supermarkets feature an array of imported noodles in the Asian foods section. more→
Ahhh, French Onion soup, my favorite vegetarian mistake. I loved this so much in my omnivore days that I just assumed since it was an onion soup that it had to be vegetarian. Boy, was I wrong. I was just three months into being vegetarian when on of my coworkers informed me that French onion soup is made with beef broth! Imagine my horror, especially since I hadn’t eaten beef in nearly a decade. But hey, we all make mistakes, and from that day forward the French onion soup and I parted ways. But now here we are, reunited…and it feels so good (sing along!). This recipe is contributed by Alicia C. Simpson from her book Quick and Easy Vegan Comfort Food* (The Experiment, 2009).