30+ Hearty and Healthy Vegetarian Tomato Soup Recipes for Every Season

Tomato soup is one of those timeless comfort foods that never goes out of style.

Whether you’re craving a cozy meal on a chilly evening or a light, refreshing dish during warmer months, vegetarian tomato soup offers a flavorful and nutritious solution.

The versatility of tomatoes allows for endless variations—whether you prefer a classic, creamy version, or something with a little more flair, like roasted peppers or herbs.

In this blog, we’ll explore over 30 vegetarian tomato soup recipes that cater to a variety of tastes and dietary preferences.

From hearty soups packed with vegetables to lighter broths with a tangy twist, you’ll find a recipe to suit any occasion.

These recipes are not only delicious but also incredibly easy to prepare, making them perfect for a quick weeknight dinner or meal prep.

So, grab your ingredients and let’s dive into these savory bowls of goodness!

30+ Hearty and Healthy Vegetarian Tomato Soup Recipes for Every Season

There’s nothing quite like a bowl of hot, homemade tomato soup, and with so many vegetarian variations to choose from, you’re sure to find a recipe that’s both satisfying and full of flavor.

From smooth and creamy to chunky and hearty, these 30+ vegetarian tomato soup recipes will help you enjoy the wholesome goodness of fresh tomatoes in a variety of creative ways.

Whether you’re making a quick lunch or preparing a comforting dinner, these soups are a great way to incorporate more vegetables into your diet without sacrificing taste.

So next time you’re craving something warm and delicious, don’t hesitate to whip up one of these tasty vegetarian tomato soups!

Classic Creamy Tomato Soup

This rich and velvety creamy tomato soup is a comforting classic that combines the tanginess of ripe tomatoes with a silky smooth texture. Perfect for chilly evenings, it’s an easy-to-make, soul-warming dish that’s both satisfying and nourishing. The combination of fresh herbs and a touch of cream elevates the flavor, making it a delightful meal on its own or paired with grilled cheese sandwiches.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 cup vegetable broth
• 1/2 teaspoon sugar (optional)
• Salt and pepper, to taste
• 1/2 cup heavy cream or coconut cream
• Fresh basil leaves, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, for 5-7 minutes until softened and translucent.
2. Add the garlic and cook for another minute until fragrant.
3. Pour in the crushed tomatoes, vegetable broth, and sugar (if using). Stir to combine, and bring the mixture to a simmer.
4. Reduce the heat and let the soup simmer for 15-20 minutes, allowing the flavors to meld together.
5. Use an immersion blender or regular blender to puree the soup until smooth. Return the soup to the pot.
6. Stir in the cream and season with salt and pepper to taste. Let the soup simmer for another 5 minutes.
7. Ladle the soup into bowls and garnish with fresh basil. Serve hot with your favorite bread or a grilled cheese sandwich.

This classic creamy tomato soup is the epitome of comfort food. Its smooth texture and tangy flavor will remind you of the homemade soups from your childhood. Whether you’re enjoying it on a cold winter day or pairing it with a crispy sandwich, it’s a meal that delivers warmth and satisfaction. It’s also versatile—feel free to experiment with plant-based creams or toppings to suit your dietary preferences. Serve it with crusty bread for a truly satisfying experience.

Roasted Tomato Basil Soup

A simple yet flavorful twist on the traditional tomato soup, this roasted tomato basil version brings out the deep, smoky sweetness of the tomatoes, enhanced by aromatic fresh basil. Roasting the tomatoes caramelizes their natural sugars, giving this soup a rich depth of flavor. This recipe is perfect for those who enjoy a more complex, savory tomato soup with a touch of herbaceous freshness.

Ingredients:

• 6 large ripe tomatoes, halved
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, smashed
• 2 cups vegetable broth
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1/4 cup fresh basil leaves, chopped
• 1/2 teaspoon red pepper flakes (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Place the halved tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 30-35 minutes, or until the tomatoes are soft and slightly caramelized.
2. Meanwhile, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes until soft and golden. Add the smashed garlic and cook for another minute.
3. Once the tomatoes are roasted, transfer them to the pot with the onions and garlic. Add the vegetable broth and oregano, stirring to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes.
4. Use an immersion blender or transfer the soup to a blender to puree until smooth.
5. Stir in the fresh basil, and season with additional salt, pepper, and red pepper flakes (if desired). Let the soup simmer for another 5 minutes to allow the flavors to meld.
6. Serve the soup hot, garnished with extra basil or a swirl of cream if desired.

This roasted tomato basil soup takes the humble tomato soup to new heights with the rich, smoky flavor from roasting the tomatoes. The fresh basil adds a delightful herbal note that perfectly complements the sweetness of the tomatoes. Whether enjoyed as a main dish or a side, it’s a flavorful, nutritious option that will satisfy your craving for comfort food with a twist. Plus, the roasting process brings out the tomatoes’ natural sweetness, making it a perfect balance of savory and sweet flavors.

Spicy Tomato Soup with Coconut Milk

For those who love a bit of heat, this spicy tomato soup with coconut milk offers the perfect balance of spice, creaminess, and tomato goodness. The coconut milk adds a velvety texture, while the heat from the chili flakes and fresh ginger creates a bold, vibrant flavor. This soup is ideal for those looking to add some excitement to the traditional tomato soup with a unique tropical twist.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1/2 teaspoon chili flakes (adjust to taste)
• 1 can (28 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• Salt and pepper, to taste
• Fresh cilantro leaves, chopped (for garnish)
• 1 tablespoon lime juice (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Add the garlic, ginger, and chili flakes, cooking for an additional 1-2 minutes until fragrant.
2. Pour in the diced tomatoes, vegetable broth, and coconut milk. Stir to combine and bring the mixture to a simmer.
3. Let the soup simmer for 15-20 minutes, stirring occasionally.
4. Use an immersion blender or a regular blender to puree the soup until smooth. Return it to the pot and season with salt and pepper to taste.
5. Add lime juice for a zesty finish (optional) and stir in fresh cilantro.
6. Serve the soup hot, garnished with extra cilantro and a dollop of coconut cream if desired.

This spicy tomato soup with coconut milk is a bold and exciting variation of the traditional soup, combining heat and creaminess in every spoonful. The coconut milk adds a smooth, rich texture, while the chili flakes and ginger give it a lively kick. It’s the perfect dish for those who enjoy a little spice, with the coconut milk tempering the heat just enough to keep things balanced. Whether you enjoy it on a cold evening or as a unique appetizer, this soup is sure to become a new favorite in your recipe repertoire.

Tomato and Red Pepper Soup

This vibrant tomato and red pepper soup offers a perfect balance of sweet, smoky, and tangy flavors. Roasting the red peppers brings out their natural sweetness and depth, which blends beautifully with the acidity of the tomatoes. This soup is not only flavorful but also loaded with nutrients from the vegetables, making it a healthy and delicious choice for any meal. Ideal for both casual lunches and elegant dinners, this soup is sure to impress.

Ingredients:

• 2 red bell peppers, halved and seeds removed
• 4 large ripe tomatoes, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 3 cups vegetable broth
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the halved red bell peppers on a baking sheet, drizzle with olive oil, and roast for 20-25 minutes until the skins are charred and the peppers are tender.
2. Meanwhile, heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 5-7 minutes until softened.
3. Add the chopped tomatoes to the pot and cook for another 5 minutes.
4. Once the peppers are roasted, remove their skins and chop them into small pieces. Add them to the pot with the tomatoes.
5. Pour in the vegetable broth and smoked paprika, and bring to a simmer. Let it cook for 15-20 minutes, allowing the flavors to meld together.
6. Use an immersion blender or transfer the soup to a blender to puree until smooth. Season with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh parsley.

This tomato and red pepper soup is a refreshing take on the classic, with roasted peppers adding a smoky depth that enhances the natural sweetness of the tomatoes. The combination of flavors makes it a comforting yet flavorful choice for any season. It’s a nutritious, easy-to-make soup that’s perfect for a quick weeknight dinner or served as a starter for a larger meal. The addition of smoked paprika adds an extra layer of richness that will leave your taste buds craving more.

Tomato Lentil Soup

Packed with protein and fiber, this hearty tomato lentil soup is both filling and nutritious. The lentils soak up all the savory goodness from the tomatoes, creating a rich, satisfying texture. Infused with aromatic spices like cumin and coriander, this soup offers a comforting, earthy flavor, making it a great choice for anyone looking for a filling vegetarian meal that’s both hearty and healthy.

Ingredients:

• 1 cup dried lentils, rinsed
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 can (28 oz) diced tomatoes
• 4 cups vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and cook for 5 minutes until softened.
2. Stir in the ground cumin and coriander, cooking for 1-2 minutes until fragrant.
3. Add the diced tomatoes and vegetable broth to the pot, and bring the mixture to a simmer.
4. Add the rinsed lentils, and cook the soup for 25-30 minutes, or until the lentils are tender.
5. Season the soup with salt and pepper to taste.
6. Ladle the soup into bowls and garnish with fresh cilantro before serving.

This tomato lentil soup is a perfect combination of hearty lentils and tangy tomatoes, seasoned with aromatic spices that make it feel both comforting and exotic. Rich in protein and fiber, it’s an excellent choice for vegetarians looking for a filling, nutrient-packed meal. It can be made in large batches and stored for easy lunches or dinners throughout the week. With its warming flavors and satisfying texture, this soup is sure to become a regular in your recipe rotation.

Tomato Soup with Spinach and Parmesan

This simple yet elegant tomato soup gets a boost of nutrition and flavor from fresh spinach and Parmesan cheese. The leafy greens add a burst of color and a healthy punch, while the Parmesan imparts a savory richness that enhances the overall taste. It’s a light yet comforting soup that’s perfect for a weeknight dinner or as a starter to a more elaborate meal.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (28 oz) crushed tomatoes
• 2 cups fresh spinach, chopped
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh basil or parsley (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 5 minutes until softened.
2. Pour in the vegetable broth and crushed tomatoes, stirring to combine. Bring to a simmer and cook for 10 minutes to allow the flavors to develop.
3. Add the chopped spinach to the pot and cook for another 5 minutes until wilted.
4. Stir in the grated Parmesan cheese, allowing it to melt into the soup and add richness.
5. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh basil or parsley.

This tomato soup with spinach and Parmesan is a wonderful variation on the traditional recipe, offering added layers of flavor and a nutritional boost from the spinach. The Parmesan brings an irresistible umami richness that enhances the natural acidity of the tomatoes, making it a perfect comfort food for any time of year. Whether served alone or alongside a light salad or sandwich, this soup is a nourishing and delicious choice that will leave you feeling satisfied.

Tomato and Basil Soup with Pesto

This tomato and basil soup with pesto is an elevated twist on the classic, bursting with the freshness of basil and the rich, aromatic flavor of pesto. The addition of pesto gives the soup a zesty kick, while the natural sweetness of the tomatoes balances the dish perfectly. This simple yet flavorful soup makes for an ideal lunch or dinner, providing a hearty, comforting experience with every spoonful.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cans (14 oz each) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1/4 cup fresh basil leaves, chopped
• 3 tablespoons pesto (store-bought or homemade)
• Grated Parmesan cheese (optional, for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 5-7 minutes until softened.
2. Add the diced tomatoes, vegetable broth, and oregano to the pot. Stir to combine, and bring to a simmer. Let the soup cook for about 15 minutes, allowing the flavors to meld together.
3. Use an immersion blender or transfer the soup to a blender to puree until smooth.
4. Stir in the fresh basil and pesto, and season with salt and pepper to taste.
5. Serve the soup hot, garnished with grated Parmesan cheese if desired.

This tomato and basil soup with pesto offers a wonderful balance of freshness and rich flavor, making it a standout option for those seeking comfort food with a twist. The pesto not only adds a burst of herbaceous flavor but also brings a creamy texture that complements the acidity of the tomatoes. It’s a soup that’s easy to make yet feels like a special treat, perfect for a cozy meal that’s sure to impress. Serve it alongside a slice of crusty bread for an extra touch of indulgence.

Tomato and Carrot Soup

This vibrant tomato and carrot soup combines the sweetness of carrots with the tanginess of ripe tomatoes, resulting in a comforting and slightly sweet dish. The carrots bring a natural richness and depth to the soup, while the tomatoes provide a tangy contrast. It’s a nourishing, well-balanced soup that can be enjoyed as a light meal or paired with a hearty salad for a more filling option.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 large carrots, peeled and chopped
• 4 large tomatoes, chopped
• 3 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1/2 cup coconut milk (optional, for creaminess)
• Fresh cilantro or parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes, until softened.
2. Add the chopped carrots and cook for another 5 minutes, stirring occasionally.
3. Add the chopped tomatoes, vegetable broth, and dried thyme. Stir well, bring to a boil, then reduce to a simmer. Cook for 20-25 minutes, or until the carrots are tender.
4. Use an immersion blender or regular blender to puree the soup until smooth.
5. Stir in the coconut milk for added creaminess (if using), and season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh cilantro or parsley.

This tomato and carrot soup is a wonderfully comforting and nourishing dish that’s full of flavor and natural sweetness. The carrots add a beautiful golden color and rich texture to the soup, while the tomatoes provide a tangy brightness. The addition of coconut milk offers a creamy finish that makes the soup extra satisfying. It’s a perfect choice for anyone seeking a light yet flavorful meal that’s packed with vitamins and nutrients. Whether enjoyed on its own or with a side of bread, this soup is sure to become a go-to favorite.

Spicy Tomato Soup with Roasted Garlic

This spicy tomato soup with roasted garlic brings a whole new level of flavor with the deep, savory richness of roasted garlic and the heat from chili flakes. The slow-roasted garlic adds a mellow, sweet flavor that complements the acidity of the tomatoes, while the spice adds a bold kick. It’s a soup that combines heat and comfort, making it the perfect option for those who love a bit of spice in their meal.

Ingredients:

• 1 bulb of garlic
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cans (14 oz each) diced tomatoes
• 3 cups vegetable broth
• 1 teaspoon chili flakes (adjust to taste)
• Salt and pepper, to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Slice off the top of the garlic bulb to expose the cloves, drizzle with olive oil, and wrap it in foil. Roast for 30-35 minutes, or until the garlic is soft and golden.
2. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
3. Add the diced tomatoes, vegetable broth, and chili flakes to the pot. Stir to combine, and bring to a simmer. Let the soup cook for 15-20 minutes.
4. Squeeze the roasted garlic out of the bulb and add it to the soup. Stir well to incorporate the garlic into the soup.
5. Use an immersion blender or regular blender to puree the soup until smooth.
6. Season with salt and pepper to taste, and serve the soup hot, garnished with fresh basil.

This spicy tomato soup with roasted garlic is a comforting, bold, and flavorful dish that’s sure to satisfy your craving for a little heat. The roasted garlic adds a sweet, caramelized flavor that balances perfectly with the tangy tomatoes, while the chili flakes bring just the right amount of spice. It’s an easy-to-make soup with a delicious complexity of flavors, making it a great choice for a cozy meal. Whether paired with a light salad or a grilled sandwich, this soup will keep you warm and satisfied.

Tomato and Zucchini Soup

This light yet hearty tomato and zucchini soup is a fantastic way to enjoy the flavors of summer vegetables. The zucchini adds a subtle sweetness and texture to the soup, while the tomatoes provide a tangy and refreshing base. The dish is simple to prepare and can be made in under 30 minutes, making it an excellent choice for a quick and nutritious meal. This soup is perfect for anyone seeking a light but flavorful vegetarian option that’s both satisfying and healthy.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium zucchinis, chopped
• 4 large tomatoes, chopped
• 3 cups vegetable broth
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 5 minutes until softened and fragrant.
2. Add the chopped zucchinis and cook for an additional 5 minutes, stirring occasionally.
3. Add the chopped tomatoes, vegetable broth, and dried basil to the pot. Stir well and bring the mixture to a simmer. Let it cook for about 20 minutes, until the zucchini is tender.
4. Use an immersion blender or transfer the soup to a blender and puree until smooth.
5. Season with salt and pepper to taste, then serve hot, garnished with fresh basil.

This tomato and zucchini soup is a wonderfully fresh and healthy option for anyone craving a light yet flavorful meal. The zucchini not only adds a nice texture but also blends beautifully with the tomatoes, creating a naturally creamy soup without the need for cream. The subtle basil enhances the soup’s aroma, making each spoonful feel like a summer breeze. This dish is perfect for a quick lunch or dinner and can be paired with a slice of crusty bread for extra satisfaction.

Tomato Soup with Roasted Beets

Tomato soup with roasted beets is an unexpected but delightful combination that adds an earthy sweetness and vibrant color to the classic tomato soup. Roasting the beets enhances their flavor and softens their texture, making them the perfect addition to this dish. The earthy notes of the beets complement the tanginess of the tomatoes, creating a balanced, unique soup that will surprise and satisfy your taste buds.

Ingredients:

• 2 medium beets, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 large tomatoes, chopped
• 3 cups vegetable broth
• 1 teaspoon dried thyme
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the diced beets on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast the beets for 30-35 minutes, or until tender.
2. While the beets are roasting, heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
3. Add the chopped tomatoes, vegetable broth, and dried thyme to the pot. Stir to combine and bring to a simmer. Cook for 15-20 minutes to allow the flavors to meld together.
4. Once the beets are done roasting, add them to the pot with the tomato mixture and stir to combine.
5. Use an immersion blender or regular blender to puree the soup until smooth.
6. Season with salt and pepper to taste and serve hot, garnished with fresh parsley.

This tomato soup with roasted beets is a beautiful and delicious take on a classic comfort food. The roasted beets bring a natural sweetness and deep color that make this soup stand out. The tomatoes provide a tangy contrast to the earthy beets, and the thyme adds a fragrant herbaceous note. This soup is perfect for a cozy evening or for impressing guests with something a little different. It’s an excellent way to enjoy the nutritional benefits of beets while indulging in the comfort of a warm bowl of tomato soup.

Creamy Tomato and Coconut Soup

This creamy tomato and coconut soup is a smooth and velvety dish that offers a perfect balance of tangy tomatoes and creamy coconut milk. The coconut milk adds a rich, tropical sweetness to the soup, creating a comforting and indulgent flavor profile. This soup is an excellent choice for anyone seeking a rich, creamy vegetarian meal that’s both flavorful and satisfying.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 large tomatoes, chopped
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 5-7 minutes until softened and fragrant.
2. Add the chopped tomatoes to the pot and cook for another 5 minutes, stirring occasionally.
3. Pour in the coconut milk and vegetable broth, then stir in the cumin and chili powder. Bring the soup to a simmer and cook for 15-20 minutes to allow the flavors to meld together.
4. Use an immersion blender or regular blender to puree the soup until smooth and creamy.
5. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh cilantro.

This creamy tomato and coconut soup is a luxurious and comforting dish that’s perfect for cooler weather or when you need a soothing bowl of soup. The coconut milk adds a velvety texture and a subtle sweetness that balances the acidity of the tomatoes, creating a soup that’s rich but not overwhelming. The cumin and chili powder add a bit of warmth and spice, making each spoonful even more satisfying. This soup is perfect for a light dinner or paired with a simple salad for a complete meal.

Tomato and Roasted Pepper Soup

This tomato and roasted pepper soup is a flavorful, smoky twist on the classic tomato soup. Roasting the peppers deepens their natural sweetness and infuses the soup with a rich, smoky aroma. Combined with ripe tomatoes and a hint of garlic, this soup is both comforting and full of vibrant flavors. It’s an easy-to-make yet sophisticated dish, perfect for a cozy evening or as a starter for a dinner party.

Ingredients:

• 2 large red bell peppers, seeds removed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 large tomatoes, chopped
• 2 cups vegetable broth
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh basil or parsley (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the red bell peppers on a baking sheet and drizzle with olive oil. Roast in the oven for 20-25 minutes, until the skins are charred and the peppers are soft. Once roasted, place the peppers in a bowl and cover with plastic wrap for 10 minutes to steam. Peel off the skin and chop the peppers into pieces.
2. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened.
3. Add the minced garlic and cook for another minute, until fragrant.
4. Add the chopped tomatoes, roasted peppers, vegetable broth, and smoked paprika. Stir to combine and bring to a simmer. Let the soup cook for 15-20 minutes, allowing the flavors to meld.
5. Use an immersion blender or transfer the soup to a blender and puree until smooth.
6. Season with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh basil or parsley.

This tomato and roasted pepper soup is a delightful and smoky version of a classic favorite. The roasted peppers bring a complex sweetness and smokiness, which pairs beautifully with the tangy tomatoes. The smoked paprika adds depth and warmth, elevating the overall flavor profile. It’s a comforting soup that’s perfect for chilly evenings, and it’s quick enough for a weeknight dinner. Serve it with a slice of grilled cheese for the ultimate comfort meal.

Tomato and Red Lentil Soup

This hearty tomato and red lentil soup is a satisfying vegetarian dish that is packed with protein and fiber. The red lentils add a lovely texture and richness to the soup while absorbing the flavors of the tomatoes and spices. It’s a nutritious and filling meal, making it a great choice for a wholesome lunch or dinner. This simple yet flavorful soup is both comforting and easy to prepare.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 large tomatoes, chopped
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened.
2. Add the minced garlic and cook for another minute until fragrant.
3. Add the chopped tomatoes, red lentils, vegetable broth, cumin, and turmeric. Stir to combine and bring to a boil.
4. Reduce the heat to low and simmer for 25-30 minutes, or until the lentils are tender and the soup has thickened.
5. Use an immersion blender or regular blender to puree the soup until smooth, or leave it chunky if preferred.
6. Season with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh cilantro.

This tomato and red lentil soup is the perfect balance of comfort and nutrition. The red lentils add a creamy texture and make the soup feel hearty and satisfying without the need for cream. The cumin and turmeric give the soup a warm, earthy flavor, complementing the tangy tomatoes beautifully. This soup is a great way to enjoy a plant-based, protein-packed meal that’s also light on the wallet and easy to make. It’s perfect for a quick weeknight dinner or meal prep for the week ahead.

Tomato and Spinach Soup

This simple tomato and spinach soup is a healthy and flavorful way to enjoy the goodness of leafy greens. The spinach adds a burst of color and nutrients, while the tomatoes provide a tangy base. The combination of these ingredients creates a light yet satisfying soup that’s perfect for lunch or dinner. With minimal ingredients and a short cooking time, this dish is both easy to prepare and full of flavor.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 large tomatoes, chopped
• 4 cups vegetable broth
• 3 cups fresh spinach, chopped
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened.
2. Add the minced garlic and cook for another minute until fragrant.
3. Add the chopped tomatoes and vegetable broth to the pot. Stir to combine and bring to a simmer. Let it cook for 15-20 minutes, allowing the flavors to meld together.
4. Stir in the chopped spinach and dried oregano. Cook for another 3-5 minutes until the spinach is wilted.
5. Use an immersion blender or transfer the soup to a blender and puree until smooth, or leave it chunky for a heartier texture.
6. Season with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh basil.

This tomato and spinach soup is a light, refreshing dish that’s packed with nutrients and flavor. The spinach adds a healthy dose of vitamins, while the tomatoes bring a zesty tanginess to the soup. It’s a perfect option for anyone looking for a quick and nutritious meal that won’t weigh them down. This simple yet satisfying soup is great on its own or served with a slice of whole grain bread for added texture. It’s a great way to incorporate more greens into your diet without compromising on taste.

Note: More recipes are coming soon!