20+ Delicious No Tomato Soup Recipes That’ll Warm You Up

When the weather turns chilly, there’s nothing more satisfying than a steaming bowl of soup.

While classic tomato-based soups often take center stage, there are countless ways to enjoy a comforting bowl of soup without the need for tomatoes.

Whether you’re avoiding tomatoes due to dietary preferences or simply want to try something different, these 20+ no tomato soup recipes are sure to satisfy your taste buds.

From creamy, vegetable-packed blends to hearty broths that warm you from the inside out, these recipes offer an exciting variety of flavors and textures.

Featuring ingredients like sweet potatoes, cauliflower, carrots, and lentils, each recipe provides a unique twist on traditional soups.

These tomato-free options are not only delicious but also versatile, suitable for anyone looking for lighter alternatives or those seeking to diversify their soup repertoire.

Join us as we explore these incredible no tomato soup recipes that will make every spoonful a comforting experience.

20+ Delicious No Tomato Soup Recipes That’ll Warm You Up

These 20+ no tomato soup recipes provide the perfect variety for anyone craving a comforting bowl without the acidity of tomatoes.

From the rich, creamy flavors of roasted butternut squash to the vibrant, refreshing notes of pea and mint soup, there’s something for every taste and occasion.

These soups are as diverse as they are satisfying, ensuring that you’ll never miss the tomato again.

Whether you’re looking for a light lunch, a hearty dinner, or an easy way to add more vegetables to your diet, these tomato-free soups are guaranteed to deliver warmth and flavor in every bowl.

So next time you’re in the mood for a cozy, comforting soup, try one of these creative tomato-free options.

Creamy Roasted Cauliflower Soup

This luscious, creamy cauliflower soup is a perfect comfort food without any tomatoes. Roasting the cauliflower brings out its natural sweetness, while garlic and onions add depth of flavor. It’s a nutritious, warming choice, especially for those looking for a rich, dairy-free soup that still has a silky, indulgent texture.

Ingredients

• 1 large head of cauliflower, chopped into florets
• 1 medium onion, diced
• 4 cloves garlic, minced
• 3 cups vegetable broth
• 1 can (14 oz) coconut milk (or use heavy cream for a non-vegan option)
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Place the cauliflower florets on a baking sheet and drizzle with 1 tbsp olive oil. Roast for about 20–25 minutes until golden and tender.
2. In a large pot, heat the remaining olive oil over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 5 minutes.
3. Add the roasted cauliflower to the pot, followed by the vegetable broth. Let it simmer for about 10 minutes, allowing the flavors to meld.
4. Using an immersion blender (or transferring in batches to a regular blender), blend until smooth and creamy.
5. Stir in the coconut milk and season with salt and pepper. Adjust consistency with extra broth if needed.
6. Serve hot, garnished with fresh parsley.

This creamy roasted cauliflower soup is wonderfully smooth and offers a rich, cozy flavor without any heaviness. The slight sweetness of roasted cauliflower, paired with the creaminess of coconut milk, makes each spoonful a comforting experience. It’s perfect as a light meal or a starter for colder days, offering warmth and depth without overwhelming spices or ingredients.

Golden Turmeric Ginger Soup

Golden turmeric and ginger create a warming, nourishing soup that’s a powerhouse of health benefits. The earthy taste of turmeric combined with the zing of ginger gives this soup a comforting depth, while the sweetness of carrots adds a mild, natural sweetness. Ideal for days when you need a gentle, immune-boosting dish without any tomatoes.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp turmeric powder (or 2-inch piece of fresh turmeric, grated)
• 4 large carrots, peeled and chopped
• 4 cups vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Optional: 1/2 cup coconut milk for creaminess

Instructions

1. In a large pot, heat olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add garlic, ginger, and turmeric, and cook for another minute, stirring constantly.
3. Add chopped carrots and vegetable broth to the pot. Bring to a boil, then reduce to a simmer. Cook for about 20–25 minutes or until the carrots are tender.
4. Use an immersion blender or transfer in batches to a regular blender and blend until smooth.
5. If using, stir in the coconut milk for added creaminess. Season with salt and pepper.
6. Serve hot, garnished with fresh cilantro.

Golden turmeric ginger soup is a vibrant, healthful bowl that provides comfort and an immune boost. The combination of ginger and turmeric adds an exotic, slightly spicy warmth, while the carrots bring balance and sweetness. This soup is wonderful for a cozy lunch or dinner, offering a harmonious blend of flavors and nourishment in every spoonful.

Butternut Squash and Sage Soup

This butternut squash and sage soup brings a subtle earthiness and a hint of sweetness, creating a cozy bowl perfect for autumn or winter. The roasted butternut squash is complemented by sage and a touch of cinnamon, which adds depth without overpowering. Creamy, hearty, and naturally rich, this soup is as satisfying as it is simple.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 tsp ground cinnamon
• 1 tsp dried sage (or a few fresh sage leaves)
• Salt and pepper, to taste
• Optional: 1/2 cup cream or coconut milk for extra creaminess

Instructions

1. Preheat the oven to 400°F (200°C). Place butternut squash cubes on a baking sheet and drizzle with 1 tbsp olive oil. Roast for about 25–30 minutes or until tender.
2. In a large pot, heat the remaining olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
3. Add the roasted butternut squash, vegetable broth, cinnamon, and sage to the pot. Bring to a simmer and cook for another 10 minutes, allowing the flavors to meld.
4. Blend the soup with an immersion blender or in batches in a regular blender until smooth.
5. Stir in cream or coconut milk if desired. Season with salt and pepper to taste.
6. Serve warm, with a garnish of extra sage leaves or a drizzle of olive oil.

This butternut squash and sage soup is silky and richly flavored, with the warmth of cinnamon adding to the autumnal feel. The natural sweetness of butternut squash, combined with the fragrant sage, creates a wonderfully cozy dish that feels like a warm hug. It’s perfect for holiday gatherings or quiet nights in, bringing earthy comfort without being heavy.

Creamy Potato Leek Soup

This creamy potato leek soup is smooth, rich, and incredibly satisfying. With a perfect blend of tender potatoes and mild leeks, this soup becomes a cozy, velvety delight. The lack of tomatoes allows the simple, comforting flavors to shine, making it a timeless choice for cold days.

Ingredients

• 3 large leeks (white and light green parts only), chopped
• 4 medium potatoes, peeled and diced
• 1 medium onion, diced
• 4 cups vegetable broth
• 1 cup milk or cream (use coconut milk for a dairy-free option)
• 2 tbsp olive oil or butter
• Salt and pepper, to taste
• Fresh chives, for garnish

Instructions

1. In a large pot, heat the olive oil or butter over medium heat. Add the leeks and onion, and sauté until softened, about 5–7 minutes.
2. Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender, about 20 minutes.
3. Use an immersion blender or transfer the soup to a regular blender and blend until smooth and creamy.
4. Stir in the milk or cream and season with salt and pepper.
5. Serve hot, garnished with fresh chives.

This potato leek soup is luxuriously creamy without being heavy. The mild, sweet flavor of the leeks complements the hearty potatoes beautifully, while a hint of cream adds extra richness. Each spoonful feels like a warm embrace, perfect for a nourishing meal on a chilly day.

Sweet Corn and Coconut Soup

This sweet corn and coconut soup is a unique, refreshing take on classic corn chowder. With a hint of sweetness from the corn and the creaminess of coconut milk, this dairy-free soup is both comforting and slightly exotic, perfect for when you’re craving something a little different.

Ingredients

• 4 cups fresh or frozen corn kernels
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro or green onions, for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and ginger, cooking until softened, about 5 minutes.
2. Add the corn and vegetable broth to the pot, bringing the mixture to a boil. Reduce the heat and let it simmer for 15 minutes.
3. Using an immersion blender (or transferring to a regular blender), blend the soup until smooth. If you prefer a chunkier texture, only partially blend.
4. Stir in the coconut milk and season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro or green onions.

This sweet corn and coconut soup is a delightful fusion of flavors, offering both sweetness and warmth with each bite. The creamy coconut milk brings a tropical twist to the classic corn base, making it refreshing yet satisfying. It’s an excellent choice for a light meal that still feels hearty and soothing.

Green Pea and Mint Soup

Green pea and mint soup is vibrant, light, and refreshing, with a lovely green hue and subtle sweetness from the peas. The hint of fresh mint adds a bright, herbal twist, making this soup ideal for spring or summer. It’s both energizing and comforting without needing any heavy ingredients.

Ingredients

• 4 cups fresh or frozen green peas
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/4 cup fresh mint leaves, chopped
• 1/2 cup milk or cream (optional for extra creaminess)
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh mint leaves or a drizzle of olive oil, for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the peas and vegetable broth to the pot, and bring to a boil. Reduce to a simmer and cook for 10 minutes.
3. Add the fresh mint to the pot, then use an immersion blender (or transfer to a blender) to blend until smooth.
4. Stir in the milk or cream if desired, and season with salt and pepper.
5. Serve hot, garnished with fresh mint leaves or a drizzle of olive oil.

Green pea and mint soup is refreshing and uplifting, with each spoonful offering a blend of sweetness from the peas and brightness from the mint. The flavors are balanced and delicate, making this soup an ideal choice for a lighter meal or a sophisticated appetizer.

Carrot and Ginger Soup

This carrot and ginger soup is vibrant, slightly spicy, and bursting with natural sweetness. Carrots bring an earthy richness, while ginger adds a hint of warmth and spice that elevates the dish. With no tomatoes, this soup keeps a light yet deeply satisfying flavor, perfect for cozying up on a cool day.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 4 large carrots, peeled and chopped
• 1 tbsp fresh ginger, grated
• 4 cups vegetable broth
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the carrots and ginger, stirring to combine, and cook for another 5 minutes.
3. Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer for 20 minutes or until the carrots are tender.
4. Blend the soup with an immersion blender (or transfer to a regular blender) until smooth and creamy.
5. Season with salt and pepper to taste, and serve hot, garnished with fresh parsley.

This carrot and ginger soup is bright, warming, and packed with nutrients. The gentle sweetness of carrots is balanced by the warm spice of ginger, creating a refreshing yet comforting flavor profile. Perfect as a starter or a light main, it’s an inviting bowl that’s as healthy as it is delicious.

Broccoli and Cheddar Soup

This broccoli and cheddar soup is creamy, cheesy, and incredibly satisfying without any tomato base. The broccoli gives it a fresh, earthy flavor, while sharp cheddar adds richness. This soup has the perfect balance of creamy and chunky textures, making it ideal for a cozy, filling meal.

Ingredients

• 1 tbsp butter
• 1 medium onion, diced
• 3 cups broccoli florets
• 3 cups vegetable broth
• 1 cup milk or cream
• 1 1/2 cups shredded cheddar cheese
• Salt and pepper, to taste
• Fresh chives, for garnish

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the broccoli and vegetable broth, and bring to a boil. Reduce heat and let it simmer for 10–15 minutes, or until the broccoli is tender.
3. Blend the soup partially, leaving some chunks of broccoli for texture.
4. Stir in the milk or cream, followed by the cheddar cheese. Allow the cheese to melt, stirring until the soup is smooth.
5. Season with salt and pepper, and serve hot, garnished with fresh chives.

This broccoli and cheddar soup is the epitome of comfort in a bowl. The creaminess of the cheddar pairs beautifully with the tender broccoli, creating a rich, velvety texture and bold flavor. It’s an ideal choice for a nourishing, satisfying meal that leaves you warm and content.

Creamy Mushroom Soup

This creamy mushroom soup is earthy, rich, and deeply flavorful. The umami-packed mushrooms create a savory base, while a touch of cream adds silkiness. This soup is a fantastic choice for anyone seeking a comforting, mushroom-forward dish without tomatoes or heavy spices.

Ingredients

• 1 tbsp olive oil or butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 lb mixed mushrooms (button, cremini, or shiitake), sliced
• 4 cups vegetable broth
• 1/2 cup heavy cream or coconut milk
• 1 tsp thyme, dried or fresh
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. In a large pot, heat the olive oil or butter over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the mushrooms and thyme, cooking until the mushrooms release their moisture and begin to brown, about 10 minutes.
3. Pour in the vegetable broth, bring to a simmer, and cook for another 10 minutes.
4. Blend the soup with an immersion blender or in a regular blender, leaving some mushroom chunks if desired.
5. Stir in the heavy cream, season with salt and pepper, and serve hot, garnished with fresh parsley.

This creamy mushroom soup is rich in both flavor and texture. The mushrooms add a deep, earthy taste that’s complemented by the hint of thyme, while the creaminess ties it all together in a luxurious way. Perfect as a starter or a light meal, this soup is comforting and indulgent, yet easy to make.

Roasted Carrot and Apple Soup

This roasted carrot and apple soup is a perfect balance of sweet and savory. The natural sweetness of the carrots combined with the tartness of apples creates a unique, comforting flavor profile. The roasting process intensifies the flavors, making this soup a rich, hearty choice without the use of tomatoes.

Ingredients

• 5 large carrots, peeled and chopped
• 2 apples, peeled and chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 4 cups vegetable broth
• 1 tsp ground cumin
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Place the carrots and apples on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25–30 minutes until tender and slightly caramelized.
2. In a large pot, sauté the onion and garlic with a little olive oil over medium heat until softened, about 5 minutes.
3. Add the roasted carrots and apples to the pot, along with the vegetable broth and cumin. Bring to a boil, then reduce the heat and simmer for 10 minutes to allow the flavors to meld.
4. Use an immersion blender or transfer to a regular blender and blend until smooth.
5. Season with salt and pepper to taste, and serve hot, garnished with fresh thyme.

This roasted carrot and apple soup is a delightful, flavorful dish that offers a touch of sweetness without being overwhelming. The depth of flavor from the roasted vegetables and apples creates a balanced soup that is perfect for fall and winter. It’s a warm, comforting bowl that’s both nourishing and refreshing.

Zucchini and Basil Soup

This light and fresh zucchini and basil soup is an ideal option when you’re craving a vegetable-forward dish without any tomatoes. The mild flavor of zucchini pairs beautifully with the fragrant basil, creating a delicate and aromatic soup that’s both soothing and vibrant.

Ingredients

• 4 medium zucchinis, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 4 cups vegetable broth
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper, to taste
• 1/2 cup cream or coconut milk (optional for extra creaminess)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the chopped zucchini and vegetable broth to the pot. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes, until the zucchini is tender.
3. Blend the soup using an immersion blender or in batches in a regular blender until smooth.
4. Stir in the fresh basil and cream or coconut milk, if using. Season with salt and pepper to taste.
5. Serve hot, garnished with additional basil leaves.

This zucchini and basil soup is light, refreshing, and full of fresh flavors. The basil enhances the natural taste of the zucchini, making each spoonful fragrant and soothing. It’s a great choice for a quick, healthy meal that feels both refreshing and comforting at the same time.

Cauliflower and Leek Soup

This cauliflower and leek soup is a creamy, comforting bowl of goodness. The delicate, mild flavor of cauliflower combined with the subtle sweetness of leeks creates a light yet flavorful base. Perfect for a nourishing meal, this soup provides warmth without being heavy, making it ideal for all seasons.

Ingredients

• 1 medium head of cauliflower, chopped
• 2 leeks, cleaned and sliced (white and light green parts only)
• 1 medium onion, diced
• 4 cups vegetable broth
• 1 cup milk or cream (optional for creaminess)
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh chives, for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and leeks, cooking until softened, about 5 minutes.
2. Add the chopped cauliflower and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, until the cauliflower is tender.
3. Use an immersion blender or transfer the soup to a regular blender and blend until smooth and creamy.
4. Stir in the milk or cream, if desired, and season with salt and pepper.
5. Serve hot, garnished with fresh chives.

This cauliflower and leek soup is mild yet rich in flavor, with a creamy texture that’s both comforting and satisfying. The leeks bring a subtle sweetness, while the cauliflower provides a delicate base that makes this soup feel light but fulfilling. It’s a great dish to enjoy year-round, offering a perfect balance of simplicity and indulgence.

Butternut Squash and Sage Soup

This butternut squash and sage soup is a velvety, flavorful dish that captures the essence of fall with its rich sweetness and earthy undertones. The natural sweetness of the squash pairs perfectly with the aromatic freshness of sage, creating a warming, satisfying soup with a comforting, smooth texture.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh sage, chopped
• 4 cups vegetable broth
• 1/2 cup coconut milk or cream
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh sage leaves, for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 25–30 minutes until tender and caramelized.
2. In a large pot, heat olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the roasted squash, vegetable broth, and chopped sage to the pot. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
4. Blend the soup using an immersion blender or in a regular blender until smooth and creamy.
5. Stir in the coconut milk or cream, and season with salt and pepper. Serve hot, garnished with fresh sage leaves.

This butternut squash and sage soup has a natural sweetness complemented by the savory, aromatic notes of sage. The creamy texture makes it incredibly comforting, and the roasting process intensifies the flavors. It’s perfect for cooler weather or any time you’re craving a warm, satisfying meal.

Roasted Garlic and Cauliflower Soup

This roasted garlic and cauliflower soup is a rich, creamy delight. Roasting the garlic brings out its natural sweetness, while the cauliflower adds a smooth, mellow base. With its savory and comforting flavor, this soup is both simple and indulgent, perfect for a nourishing lunch or dinner.

Ingredients

• 1 medium head of cauliflower, chopped
• 1 bulb garlic, separated into cloves, peeled
• 1 medium onion, diced
• 4 cups vegetable broth
• 1/2 cup cream or milk (optional for added richness)
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Place the garlic cloves on a baking sheet, drizzle with olive oil, and roast for 20 minutes until soft and golden. Set aside to cool.
2. In a large pot, heat olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Add the chopped cauliflower and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 15 minutes, until the cauliflower is tender.
4. Squeeze the roasted garlic from its skins and add to the pot. Use an immersion blender or transfer to a regular blender to blend the soup until smooth.
5. Stir in the cream or milk, and season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

This roasted garlic and cauliflower soup is savory with a touch of sweetness from the roasted garlic, and the cauliflower gives it a smooth and creamy texture. It’s a simple yet deeply satisfying soup that’s perfect for any time of year, especially when you want something comforting yet light.

Pea and Mint Soup

This pea and mint soup is fresh, vibrant, and bursting with flavor. The natural sweetness of the peas is complemented by the refreshing and aromatic mint, making it a light yet satisfying dish. With its smooth texture and lively flavor, it’s perfect for a light meal or as an appetizer for any occasion.

Ingredients

• 4 cups fresh or frozen peas
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 4 cups vegetable broth
• 1/4 cup fresh mint leaves, chopped
• Salt and pepper, to taste
• 1/2 cup cream or coconut milk (optional for creaminess)

Instructions

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the peas and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 10 minutes until the peas are tender.
3. Add the fresh mint and use an immersion blender (or regular blender) to blend the soup until smooth.
4. Stir in the cream or coconut milk if desired, and season with salt and pepper.
5. Serve hot, garnished with fresh mint leaves.

This pea and mint soup is light, refreshing, and full of vibrant flavor. The peas provide natural sweetness, while the mint adds a fresh, cooling element, making the soup both soothing and invigorating. It’s a great choice for a quick, nutritious meal or an appetizer to start off a larger meal.

Note: More recipes​ are coming soon!