5 Classic Soups With a Vegetarian Twist

Looking for a satisfying soup that’ll warm you up without the meat chunks or broth that are present in so many savory soups? Here are five vegetarian versions of classic soups:

Vegetarian Minestrone


Fun fact: There is no official recipe for minestrone, nor is there even a hard-and-fast list of must-have ingredients. Minestrone is basically just a name for chunky vegetable soup that often has beans and sometimes has pasta, rice, and/or meat thrown in. By definition, most minestrones already are vegetarian, as long as they don’t contain added meat (bacon and sausage are popular meaty additions) or meat-based broth.

This simple vegetarian minestrone recipe can be made in the slow cooker. It’s light, refreshing, and full of healthy veggies.

Vegetarian French Onion Soup


Beef stock and butter are usually used to complement the flavor of the onions in French onion soup, but you can make a lighter, vegetarian version of this classic dish using vegetable stock and white wine instead. For the traditional cheesy topping, you can either use regular cheese or a vegan cheese alternative.

Chicken Noodle Soup Alternative


Yes, we understand that chicken noodle soup necessarily must contain chicken — it’s right there in the name. However, you can make a similar-tasting vegan alternative that’ll knock your socks off. This recipe recommends using textured vegetable protein as a stand-in for the chicken, but you could also consider using cubed, marinated tofu.

Vegetarian Pho


Traditional Pho is beef-heavy, but this vegetarian version features rice noodles, tofu, bean sprouts, watercress, onion, and plenty of fragrant spices. It’ll definitely warm you up on a cold day.

Clamless Clam Chowder

Your run of the mill clam chowder gets its savory taste from bacon and clams. This vegetarian revamp uses a chipotle pepper to simulate the smoky flavor of bacon, while oyster mushrooms provide an alternative to the original’s clams.

Vegetarian Mulligatawny

Mulligatawny soup traditionally contains chunks of meat (such as chicken, beef, or lamb) as well as a meat stock base. This recipe gives it a vegetarian makeover that’s just as satisfying as the original.