15+ Tasty Ina Garten Vegetable Soup Recipes to Warm Your Heart

When the weather turns chilly or you’re simply craving a bowl of something comforting and nutritious, Ina Garten’s vegetable soups are the perfect solution.

Known for her simple yet flavorful approach to cooking, Ina Garten has created some of the most delicious and heartwarming vegetable soups that are both easy to make and full of vibrant, fresh ingredients.

Whether you’re a vegetarian or just looking for a healthy meal option, these soups offer a variety of flavors and textures to satisfy any palate.

From creamy purees to hearty, chunky soups, each recipe promises to bring warmth and comfort to your table.

In this blog post, we’ve compiled a list of 15+ Ina Garten vegetable soup recipes that are perfect for any occasion.

Whether you’re preparing a cozy family dinner or meal prepping for the week ahead, these soups will surely become staples in your kitchen.

So grab your favorite pot, gather your ingredients, and get ready to cook up some delicious soup inspired by the queen of entertaining herself!

15+ Tasty Ina Garten Vegetable Soup Recipes to Warm Your Heart

Ina Garten’s vegetable soups are the epitome of comfort and elegance, offering something for everyone.

Whether you prefer light, fresh flavors or rich, creamy textures, each recipe brings its own unique taste while maintaining the simple, wholesome ingredients that Ina is known for.

These soups not only warm you up on a cold day but also nourish your body with essential nutrients.

With these 15+ Ina Garten vegetable soup recipes, you can easily create meals that are both delicious and satisfying, perfect for any season.

So, why not try one of these soups today and enjoy a bowl of warmth and flavor in every spoonful?

Ina Garten’s Classic Vegetable Soup

Ina Garten’s Classic Vegetable Soup is a hearty, comforting dish that celebrates the best of fresh vegetables. This recipe combines a medley of vegetables with aromatic herbs and a flavorful broth, making it a perfect choice for any season. It’s both nourishing and satisfying, with layers of flavor that develop as it simmers. Ideal for a cozy dinner or to prep for the week ahead, this soup is both healthy and delicious.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 cup green beans, cut into 1-inch pieces
• 1 14-ounce can diced tomatoes
• 6 cups chicken or vegetable broth
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup frozen peas
• 1/2 cup small pasta (optional)
• Fresh parsley, chopped for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery, and sauté until softened, about 5 minutes.
2. Add the zucchini, yellow squash, and green beans, cooking for another 5 minutes until the vegetables begin to soften.
3. Stir in the diced tomatoes, chicken broth, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until all the vegetables are tender.
4. Add the frozen peas and pasta, if using, and continue to cook for another 10 minutes until the pasta is tender.
5. Remove the bay leaf, taste, and adjust the seasoning if necessary.
6. Ladle the soup into bowls and garnish with fresh parsley before serving.

This Classic Vegetable Soup from Ina Garten is perfect for anyone looking to make a healthy and comforting meal with simple ingredients. It’s a great way to use up seasonal vegetables or leftovers and can be made in advance for easy lunches or dinners throughout the week. The flavors meld together beautifully with each passing minute, and the addition of fresh herbs and peas brings a delightful freshness to every spoonful. Serve with a slice of crusty bread for an even more satisfying meal!

Ina Garten’s Hearty Winter Vegetable Soup

Ina Garten’s Hearty Winter Vegetable Soup is the ultimate cozy dish to serve on a chilly day. The rich broth, combined with earthy root vegetables and leafy greens, creates a deeply satisfying meal. This recipe is packed with nutrients and full of flavor, making it a perfect choice for cold winter months when you need something both filling and nourishing. It’s great for meal prep or a weekend dinner.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 large potatoes, peeled and diced
• 2 parsnips, peeled and diced
• 2 carrots, peeled and diced
• 2 leeks, cleaned and sliced
• 1 bunch kale, tough stems removed and chopped
• 1 14-ounce can diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried rosemary
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste
• 1/2 cup heavy cream (optional for a creamy version)
• Fresh thyme sprigs for garnish

Instructions:

1. In a large soup pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Add the potatoes, parsnips, carrots, and leeks to the pot. Cook for an additional 5 minutes, stirring occasionally.
3. Pour in the diced tomatoes, vegetable broth, rosemary, red pepper flakes, salt, and pepper. Stir well and bring the soup to a boil.
4. Reduce the heat and let the soup simmer for 30 minutes, or until the vegetables are tender.
5. Add the kale and continue cooking for another 10 minutes until the kale is wilted.
6. If you prefer a creamier texture, stir in the heavy cream just before serving.
7. Ladle the soup into bowls and garnish with fresh thyme sprigs.

This Hearty Winter Vegetable Soup is a true crowd-pleaser, offering a robust flavor with every bite. The combination of root vegetables like potatoes, parsnips, and carrots creates a naturally rich broth that’s only enhanced by the addition of kale and tomatoes. The option to add cream turns this into a velvety soup that’s even more indulgent, making it perfect for a warming meal. Whether you serve it for a holiday gathering or a weeknight dinner, it’s guaranteed to satisfy and provide the comfort needed on a cold day.

Ina Garten’s Mediterranean Vegetable Soup

Ina Garten’s Mediterranean Vegetable Soup is a vibrant, vegetable-packed dish that draws inspiration from the flavors of the Mediterranean. This recipe combines fresh, seasonal produce with Mediterranean staples like olives, feta, and basil. The soup is brimming with both flavor and texture, making it a refreshing yet hearty choice for a meal. It’s light yet filling, and perfect for any season.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 eggplant, diced
• 1 zucchini, diced
• 1 14-ounce can diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 cup Kalamata olives, pitted and sliced
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese
• Fresh basil leaves for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 5 minutes until softened.
2. Add the bell peppers, eggplant, and zucchini, and cook for another 5-7 minutes until the vegetables start to soften.
3. Stir in the diced tomatoes, vegetable broth, oregano, basil, olives, salt, and pepper. Bring the soup to a boil.
4. Lower the heat and simmer for 20-25 minutes, or until all vegetables are tender.
5. Taste and adjust the seasoning as needed.
6. Ladle the soup into bowls and sprinkle with crumbled feta cheese. Garnish with fresh basil leaves.

Ina Garten’s Mediterranean Vegetable Soup is a light yet filling option that transports your taste buds to the sunny Mediterranean coast. The bold flavors of olives, feta, and fresh basil pair beautifully with the tender vegetables, creating a dish that is both nourishing and flavorful. This soup is perfect for a lunch or dinner, especially when served with a side of warm, crusty bread to soak up the delicious broth. Whether you’re entertaining guests or preparing a simple family meal, this Mediterranean-inspired soup is sure to impress!

Ina Garten’s Roasted Vegetable Soup

Ina Garten’s Roasted Vegetable Soup takes the classic vegetable soup to a whole new level by roasting the vegetables first. This method enhances their natural sweetness and depth of flavor, resulting in a rich, aromatic soup that is both comforting and flavorful. The combination of roasted carrots, parsnips, and tomatoes, with a blend of savory herbs, makes this soup a perfect choice for a cozy dinner. It’s great for meal prep and can be enjoyed on its own or paired with a hearty salad or sandwich.

Ingredients:

• 2 tablespoons olive oil
• 4 carrots, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks
• 4 ripe tomatoes, quartered
• 1 onion, peeled and quartered
• 4 garlic cloves, unpeeled
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1/2 cup heavy cream (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). On a large baking sheet, toss the carrots, parsnips, tomatoes, onion, and garlic with 1 tablespoon of olive oil, salt, and pepper. Roast for 25-30 minutes, or until the vegetables are tender and lightly caramelized.
2. Transfer the roasted vegetables to a large pot and add the vegetable broth, thyme, and rosemary. Bring to a boil, then reduce the heat and simmer for 10 minutes.
3. Remove from heat and let cool slightly. Use an immersion blender to blend the soup until smooth. (Alternatively, you can blend the soup in batches in a regular blender.)
4. Stir in the remaining olive oil and heavy cream, if using, for a creamy texture.
5. Ladle into bowls and garnish with fresh parsley.

This Roasted Vegetable Soup from Ina Garten offers a deep, caramelized flavor that elevates the typical vegetable soup. The roasting process brings out the sweetness of the vegetables, and the addition of creamy broth adds richness. It’s a fantastic way to enjoy a variety of vegetables in one bowl, making it both nutritious and satisfying. Whether you’re hosting a dinner party or enjoying a solo meal, this soup will bring warmth and comfort to any occasion.

Ina Garten’s Tomato Basil Vegetable Soup

Ina Garten’s Tomato Basil Vegetable Soup is a classic, with a twist of fresh, vibrant vegetables. This comforting soup features a rich tomato base, complemented by zucchini, carrots, and spinach, with fresh basil adding a burst of aromatic flavor. It’s a versatile soup that can be easily adapted to suit your pantry and seasonal produce. Perfect for any time of the year, it offers a healthy dose of vegetables while remaining light yet filling. This soup is ideal for a weeknight dinner or as a make-ahead meal for busy days.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 2 cups spinach, chopped
• 1 14-ounce can diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped (for garnish)
• Grated Parmesan cheese (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté until the vegetables soften, about 5-7 minutes.
2. Add the zucchini and cook for another 3-4 minutes, stirring occasionally.
3. Stir in the diced tomatoes, vegetable broth, basil, oregano, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, until the vegetables are tender.
4. Add the chopped spinach and cook for another 2-3 minutes, until wilted.
5. Taste and adjust the seasoning if necessary.
6. Ladle into bowls and garnish with fresh basil and a sprinkle of Parmesan cheese, if desired.

This Tomato Basil Vegetable Soup from Ina Garten is a wonderfully light yet flavorful dish that showcases the best of fresh vegetables. The combination of tomatoes, basil, and spinach creates a rich, comforting soup that’s perfect for any season. Whether served with a crusty baguette or a side of cheese, it’s a meal that’s sure to please. It’s a great option for both vegetarians and those looking to eat more plant-based meals, and it can be easily made ahead and stored for later.

Ina Garten’s Leek and Potato Vegetable Soup

Ina Garten’s Leek and Potato Vegetable Soup is a creamy, comforting dish that combines the delicate flavor of leeks with the heartiness of potatoes. This soup is a perfect way to enjoy the earthy flavors of root vegetables in a smooth, velvety texture. The simplicity of the ingredients makes it an ideal weeknight dinner, and the comforting nature of the soup will make it a family favorite. The soup can be enjoyed on its own or with a side of crusty bread for an extra dose of satisfaction.

Ingredients:

• 2 tablespoons olive oil
• 3 leeks, cleaned and sliced (white and light green parts only)
• 2 garlic cloves, minced
• 4 medium potatoes, peeled and diced
• 6 cups vegetable broth
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup heavy cream (optional for a richer soup)
• Fresh chives for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the leeks and garlic, and sauté until softened, about 5 minutes.
2. Add the potatoes, vegetable broth, bay leaf, thyme, salt, and pepper. Bring the soup to a boil, then reduce the heat and simmer for 25 minutes, or until the potatoes are tender.
3. Remove the bay leaf and use an immersion blender to purée the soup until smooth. (If using a regular blender, blend in batches.)
4. Stir in the heavy cream, if using, for a creamy texture.
5. Ladle the soup into bowls and garnish with fresh chives.

Ina Garten’s Leek and Potato Vegetable Soup is a rich, velvety dish that’s perfect for cold days when you need something warming and filling. The combination of leeks and potatoes creates a comforting, smooth base that is elevated by the subtle touch of thyme and bay leaf. The soup is incredibly easy to make and can be stored for a few days, making it a great meal prep option. With or without the cream, this soup is an ideal way to enjoy the simple pleasures of seasonal vegetables in a bowl.

Ina Garten’s Carrot and Ginger Soup

Ina Garten’s Carrot and Ginger Soup is a wonderfully flavorful and vibrant dish that combines the sweetness of carrots with the subtle heat of fresh ginger. The addition of ginger adds a refreshing zing, while the carrots bring natural sweetness and creaminess to the soup. Perfect for a light yet satisfying meal, this soup is an excellent way to enjoy the benefits of root vegetables in a refreshing and healthy way. The smooth texture and aromatic flavors make it an ideal choice for both lunch and dinner, especially when served with a dollop of yogurt or a slice of crusty bread.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 cups carrots, peeled and chopped
• 2 tablespoons fresh ginger, grated
• 4 cups vegetable broth
• Salt and pepper to taste
• 1/2 cup coconut milk (optional for creaminess)
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5-7 minutes, until soft and translucent.
2. Add the chopped carrots and grated ginger, and cook for an additional 3-4 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 20-25 minutes, or until the carrots are tender.
4. Use an immersion blender to purée the soup until smooth. (Alternatively, blend in batches using a regular blender.)
5. Stir in coconut milk for added creaminess, if desired.
6. Taste and adjust seasoning with salt and pepper.
7. Ladle the soup into bowls and garnish with fresh cilantro.

This Carrot and Ginger Soup by Ina Garten is an ideal choice for a light, vibrant meal that’s full of flavor. The combination of sweet carrots and the zingy freshness of ginger makes for a comforting and refreshing soup that is perfect year-round. Its smooth texture and ability to be made in advance make it a great addition to any meal plan. Whether you serve it as a starter or as the main dish, it’s guaranteed to be a hit with its aromatic and flavorful profile.

Ina Garten’s Butternut Squash Soup

Ina Garten’s Butternut Squash Soup is a rich, creamy, and naturally sweet dish that perfectly captures the essence of fall. The butternut squash gives the soup a beautiful golden color and a velvety texture, while the blend of onion, garlic, and warming spices creates an incredibly comforting flavor. This soup is not only satisfying but also incredibly easy to prepare, making it perfect for weeknight dinners or holiday meals. Topped with a dollop of sour cream or a drizzle of olive oil, it is a dish that’s as elegant as it is delicious.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 large butternut squash, peeled, seeded, and cubed
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• 1/2 cup heavy cream (optional)
• Fresh sage leaves for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 5-7 minutes, until the onions are soft and fragrant.
2. Add the cubed butternut squash, vegetable broth, cinnamon, nutmeg, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, until the squash is tender.
3. Remove from heat and allow to cool slightly. Use an immersion blender to purée the soup until smooth. (Alternatively, blend in batches using a regular blender.)
4. Stir in the heavy cream for a richer texture, if desired.
5. Taste and adjust seasoning with additional salt and pepper if needed.
6. Serve the soup hot, garnished with fresh sage leaves and a drizzle of olive oil if desired.

Ina Garten’s Butternut Squash Soup is a wonderfully creamy and comforting dish that showcases the natural sweetness of the squash. The addition of cinnamon and nutmeg adds a warm, aromatic layer to the flavor, making it a perfect choice for fall and winter meals. Whether served as a starter or a main, this soup offers a sophisticated yet simple option for a cozy, satisfying meal. The option to add cream makes it even richer, and the fresh sage provides an elegant touch, making it a dish that’s sure to impress.

Ina Garten’s Spinach and Chickpea Soup

Ina Garten’s Spinach and Chickpea Soup is a healthy, hearty, and comforting dish that combines the earthiness of spinach with the rich, nutty flavor of chickpeas. This soup is perfect for those looking for a nutritious meal that doesn’t compromise on flavor. The broth is light yet satisfying, making it ideal for lunch or a light dinner. It’s easy to prepare and comes together quickly, making it a great option for busy days. Packed with fiber, protein, and vitamins, this soup is not only nourishing but also incredibly flavorful.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 can (15 oz) chickpeas, drained and rinsed
• 6 cups vegetable broth
• 4 cups fresh spinach, chopped
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 5 minutes, until softened.
2. Add the cumin and cook for another minute, stirring constantly to release the spices’ flavors.
3. Add the chickpeas and vegetable broth to the pot, then bring the mixture to a boil. Reduce the heat and simmer for 10 minutes.
4. Stir in the chopped spinach and cook for another 2-3 minutes, until wilted.
5. Season the soup with salt, pepper, and lemon juice.
6. Ladle the soup into bowls and garnish with fresh cilantro.

Ina Garten’s Spinach and Chickpea Soup is a wonderfully light yet filling dish that is packed with flavor and nutrition. The combination of spinach and chickpeas creates a nutrient-dense base, while the cumin and lemon juice add a depth of flavor that makes each spoonful satisfying. This soup is perfect for a quick, healthy meal that can be enjoyed on its own or with a side of whole-grain bread. With its simple ingredients and bold flavors, it’s a versatile soup that can easily be adapted to suit your tastes.

Ina Garten’s Tomato and White Bean Soup

Ina Garten’s Tomato and White Bean Soup is a hearty, comforting dish that combines the richness of tomatoes with the creamy texture of white beans. The savory broth is infused with garlic, onions, and fresh herbs, creating a deeply flavorful soup that feels like a warm embrace. This soup is perfect for any season—whether you’re enjoying it on a cold winter day or as a light meal during the warmer months. Its healthy ingredients, quick preparation, and satisfying taste make it a go-to recipe for busy weeknights or casual gatherings.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cans (14.5 oz each) diced tomatoes, with juices
• 2 cans (15 oz each) white beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped
• Parmesan cheese, for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 5-7 minutes until softened and fragrant.
2. Stir in the diced tomatoes, white beans, vegetable broth, oregano, thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20-25 minutes to allow the flavors to meld.
3. Use a potato masher or immersion blender to mash or blend the soup to your desired consistency—smooth or chunky.
4. Stir in the fresh basil and adjust seasoning with salt and pepper, if necessary.
5. Ladle the soup into bowls and garnish with a sprinkle of Parmesan cheese, if desired.

Ina Garten’s Tomato and White Bean Soup is a flavorful and nutritious meal that combines two simple yet delicious ingredients into a satisfying bowl of comfort. The combination of tomatoes, beans, and fresh herbs creates a balanced, savory flavor profile that works perfectly on its own or alongside a fresh salad or crusty bread. Whether you’re making it for a weeknight family dinner or serving it as part of a cozy gathering, this soup is bound to become a favorite in your recipe repertoire.

Ina Garten’s Leek and Potato Soup

Ina Garten’s Leek and Potato Soup is a simple yet luxurious dish that combines the subtle, earthy flavor of leeks with the creamy texture of potatoes. This soup is ideal for anyone craving a hearty and comforting meal, with a mild yet satisfying flavor profile. The leeks add a delicate onion-like taste, while the potatoes bring richness and creaminess to the dish without the need for heavy cream. This soup is perfect for serving on chilly evenings or as a starter for a more elaborate dinner.

Ingredients:

• 2 tablespoons unsalted butter
• 2 leeks, cleaned and chopped (white and light green parts)
• 2 cloves garlic, minced
• 4 large Yukon gold potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup whole milk
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped leeks and garlic, cooking for about 5-7 minutes until soft and fragrant.
2. Add the diced potatoes and vegetable broth. Bring to a boil, then lower the heat and simmer for 20-25 minutes until the potatoes are tender.
3. Use an immersion blender to purée the soup until smooth and creamy. (Alternatively, blend in batches using a regular blender.)
4. Stir in the milk and season with salt and pepper to taste.
5. Ladle the soup into bowls and garnish with fresh thyme, if desired.

Ina Garten’s Leek and Potato Soup is the epitome of comfort food with its creamy texture and delicate flavors. The combination of leeks and potatoes creates a naturally rich and velvety soup that is perfect for warming up on a cold day. The addition of milk gives it a creamy finish without being too heavy, and the fresh thyme adds a fragrant touch that elevates the soup. This soup is versatile enough to be served as a main course or a side dish and is sure to become a comforting staple in your home.

Ina Garten’s Cauliflower Soup with Lemon and Garlic

Ina Garten’s Cauliflower Soup with Lemon and Garlic is a light yet flavorful dish that highlights the natural sweetness of cauliflower, enhanced by the brightness of lemon and the richness of roasted garlic. This soup is perfect for those looking for a healthy, low-calorie meal that still packs a punch of flavor. The roasted garlic brings a deep, caramelized flavor, while the lemon adds a fresh, zesty finish that balances the earthiness of the cauliflower. It’s an excellent option for a light lunch or as a first course for a special dinner.

Ingredients:

• 2 tablespoons olive oil
• 1 head of cauliflower, broken into florets
• 1 large onion, chopped
• 4 garlic cloves, whole (unpeeled)
• 4 cups vegetable broth
• 1 lemon, zest and juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the cauliflower florets and garlic cloves (still in their skins) on a baking sheet. Drizzle with olive oil and roast for 20-25 minutes, until the cauliflower is golden and tender.
2. In a large pot, heat a bit more olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened.
3. Add the roasted cauliflower and garlic (peel the garlic and add it to the pot) to the pot. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 10-15 minutes.
4. Use an immersion blender to purée the soup until smooth. (Alternatively, blend in batches using a regular blender.)
5. Stir in the lemon zest and juice, then season with salt and pepper.
6. Ladle the soup into bowls and garnish with fresh parsley.

Ina Garten’s Cauliflower Soup with Lemon and Garlic is a light, flavorful, and nutritious dish that is perfect for anyone looking to enjoy the simplicity of vegetables in a satisfying form. The roasted cauliflower adds depth to the flavor, while the lemon and garlic give the soup a fresh, zesty punch. It’s a wonderful option for those seeking a vegetarian or low-calorie meal that doesn’t skimp on taste. Whether served as a starter or a main course, this soup offers a refreshing and wholesome addition to any meal.

Ina Garten’s Roasted Vegetable Soup

Ina Garten’s Roasted Vegetable Soup is a perfect way to enjoy the vibrant flavors of a variety of roasted vegetables. The roasting process caramelizes the vegetables, enhancing their natural sweetness, and when blended with a savory broth, the result is a rich, comforting soup. This versatile soup is loaded with carrots, tomatoes, zucchini, and onions, creating a flavorful and wholesome meal that’s packed with nutrients. Perfect for a cozy night in or a nutritious lunch, it’s a dish that will satisfy both vegetarians and meat-lovers alike.

Ingredients:

• 1 large zucchini, diced
• 3 medium carrots, peeled and sliced
• 1 onion, chopped
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, with juice
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the zucchini, carrots, and onion on a baking sheet. Drizzle with olive oil and toss to coat. Roast for 25-30 minutes until the vegetables are tender and slightly caramelized.
2. In a large pot, heat the garlic over medium heat for 1-2 minutes until fragrant. Add the roasted vegetables, vegetable broth, diced tomatoes (with juices), thyme, and rosemary. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
3. Using an immersion blender, purée the soup until smooth (or use a regular blender in batches). Add salt and pepper to taste.
4. Ladle the soup into bowls and garnish with fresh basil.

Ina Garten’s Roasted Vegetable Soup brings out the best in seasonal vegetables, with the roasting process adding depth and a rich flavor that’s hard to resist. The soup is both nourishing and full of character, offering the perfect balance of sweetness and savory elements. It’s easy to prepare, and the vibrant mix of vegetables makes it a great way to get your daily servings of veggies in a comforting and satisfying form. Serve it with a slice of crusty bread for a complete meal that’s sure to please the whole family.

Ina Garten’s Sweet Potato and Coconut Soup

Ina Garten’s Sweet Potato and Coconut Soup is a creamy, slightly sweet dish that combines the rich flavor of roasted sweet potatoes with the velvety texture of coconut milk. The addition of ginger and a hint of spice makes this soup wonderfully aromatic and comforting, ideal for cold weather or as a refreshing change to traditional soups. The tropical flavors of coconut and sweet potato come together beautifully, creating a healthy, satisfying meal that is both vegan and gluten-free, making it accessible to a wide range of dietary preferences.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes in olive oil and season with salt and pepper. Spread them on a baking sheet and roast for 25-30 minutes until soft and golden.
2. In a large pot, sauté the onion, garlic, and ginger over medium heat for 5-7 minutes until softened and fragrant.
3. Add the roasted sweet potatoes, coconut milk, vegetable broth, cumin, and cinnamon to the pot. Bring to a boil, then reduce the heat and simmer for 10-15 minutes.
4. Purée the soup using an immersion blender (or blend in batches using a regular blender) until smooth and creamy. Adjust seasoning with salt and pepper.
5. Ladle the soup into bowls and garnish with fresh cilantro.

Ina Garten’s Sweet Potato and Coconut Soup is a beautifully balanced dish that combines the sweetness of the potatoes with the creaminess of coconut milk, all spiced with warming ginger and cumin. This soup is rich and nourishing, yet light enough to enjoy any time of the year. The unique flavor combination is both comforting and exotic, making it a wonderful addition to any meal. Whether you’re serving it as a main course or as part of a larger spread, this soup is sure to impress with its vibrant flavors and smooth, silky texture.

Ina Garten’s Butternut Squash Soup with Sage

Ina Garten’s Butternut Squash Soup with Sage is a velvety and smooth soup that highlights the natural sweetness of butternut squash, paired with the savory notes of fresh sage. This recipe is a great example of how a few simple ingredients can come together to create a dish that’s rich in flavor and texture. The roasted squash adds depth and caramelization, while the sage lends a fragrant, earthy flavor that enhances the soup’s sweetness. Perfect for fall or winter gatherings, this soup is a crowd-pleasing classic.

Ingredients:

• 2 tablespoons olive oil
• 1 butternut squash, peeled, seeded, and cut into cubes
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon fresh sage, chopped (plus extra for garnish)
• Salt and pepper to taste
• Heavy cream (optional, for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil and season with salt and pepper. Spread the squash on a baking sheet and roast for 30-35 minutes until tender and caramelized.
2. In a large pot, sauté the onion and garlic over medium heat for 5-7 minutes until softened and fragrant.
3. Add the roasted squash, vegetable broth, and fresh sage to the pot. Bring to a boil, then lower the heat and simmer for 10 minutes.
4. Use an immersion blender to purée the soup until smooth. Alternatively, blend the soup in batches using a regular blender.
5. Ladle the soup into bowls and garnish with fresh sage and a swirl of heavy cream, if desired.

Ina Garten’s Butternut Squash Soup with Sage is a comforting, flavorful dish that takes full advantage of the sweet, nutty flavor of butternut squash. The roasted squash provides a deep, rich flavor, while the sage adds an aromatic touch that elevates the soup to a new level. Creamy and smooth, this soup is perfect for warming up on chilly evenings or for serving as a starter at a fall dinner party. Whether you keep it simple or add a drizzle of cream, this soup is bound to be a crowd-pleaser.

Note: More recipes are coming soon!