50+ Healthy January Vegetable Soup Recipes to Keep You Warm

As the winter chill sets in, there’s no better way to warm up than with a steaming bowl of soup.

January is the perfect month to enjoy hearty, nourishing vegetable soups that not only keep you cozy but also pack in the nutrients to fuel your body throughout the colder season.

Whether you’re looking for a rich and creamy bowl, a tangy and fresh broth, or a filling, fiber-rich concoction, vegetable soups are versatile, comforting, and easy to prepare.

In this article, we’ve compiled over 50 amazing vegetable soup recipes to inspire your cooking this January.

From classic favorites like carrot and potato soup to unique blends featuring seasonal vegetables, there’s something here for every taste and dietary preference.

50+ Healthy January Vegetable Soup Recipes to Keep You Warm

With the start of the new year, there’s no better time to embrace the warmth and health benefits of vegetable soups.

Packed with fiber, vitamins, and minerals, these soups offer a perfect way to nourish your body while enjoying the flavors of winter vegetables.

Whether you prefer a spicy kick, a creamy texture, or a simple, rustic broth, our collection of over 50 vegetable soup recipes has something for everyone.

So, grab your soup pot and start cooking these satisfying recipes that will keep you feeling warm, healthy, and energized all through January.

Hearty Winter Vegetable Soup

This hearty winter vegetable soup is a comforting bowl of warmth perfect for January’s chill. Loaded with seasonal vegetables like carrots, parsnips, and turnips, it delivers a nutritious, flavorful meal that’s easy to prepare and ideal for cozy evenings.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 3 carrots, sliced
• 2 parsnips, sliced
• 1 turnip, diced
• 2 stalks celery, chopped
• 1 cup chopped kale
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until fragrant and translucent, about 3-4 minutes.
2. Add carrots, parsnips, turnip, and celery. Cook for 5-7 minutes, stirring occasionally.
3. Pour in the diced tomatoes and vegetable broth. Stir in thyme, rosemary, salt, and pepper.
4. Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender.
5. Stir in the kale and cook for another 5 minutes until wilted.
6. Serve warm with crusty bread or crackers.

This soup is a wholesome blend of hearty vegetables and aromatic herbs. It’s a beautiful way to embrace the fresh produce of January, providing a nourishing and satisfying meal that brings comfort on cold days.

Root Vegetable and Lentil Soup

A bowl of root vegetable and lentil soup is a filling, protein-packed meal for January. The earthy flavors of lentils pair perfectly with root vegetables, creating a nutritious dish with deep, hearty tones and a vibrant touch of fresh herbs.

Ingredients

• 2 tablespoons olive oil
• 1 leek, sliced
• 2 garlic cloves, minced
• 2 carrots, diced
• 1 parsnip, diced
• 1 sweet potato, cubed
• 1 cup dried green or brown lentils, rinsed
• 6 cups vegetable broth
• 1 bay leaf
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add leek and garlic, sautéing for 3 minutes until softened.
2. Add carrots, parsnip, and sweet potato, cooking for another 5 minutes.
3. Stir in lentils, vegetable broth, bay leaf, cumin, and smoked paprika.
4. Bring to a boil, then reduce heat and let it simmer for 30 minutes, or until the lentils and vegetables are tender.
5. Remove the bay leaf, season with salt and pepper, and stir in fresh parsley.
6. Serve hot with a sprinkle of extra parsley for garnish.

This soup combines robust root vegetables with protein-rich lentils, making it a balanced and deeply satisfying meal. The smoky spices add an extra layer of warmth, perfect for fueling your body during chilly winter days.

Creamy Cauliflower and Potato Soup

This creamy cauliflower and potato soup is a velvety, smooth dish ideal for January evenings. The natural creaminess of the vegetables is enhanced with aromatic herbs, resulting in a simple yet indulgent winter favorite.

Ingredients

• 2 tablespoons butter or olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 head cauliflower, cut into florets
• 3 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup milk or plant-based milk
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Optional: croutons and fresh chives for garnish

Instructions

1. Heat butter or olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened, about 5 minutes.
2. Add cauliflower florets and diced potatoes, stirring to coat in the butter or oil.
3. Pour in the vegetable broth and add thyme. Bring to a boil, then reduce heat and simmer for 20-25 minutes until vegetables are tender.
4. Use an immersion blender or transfer to a blender in batches to puree the soup until smooth.
5. Stir in the milk, and season with salt and pepper. Reheat gently if needed.
6. Serve hot with croutons and a sprinkle of fresh chives.

This creamy soup is indulgent yet light, making it a perfect winter comfort food. Its smooth texture and delicate flavors are both soothing and satisfying, creating a delightful experience in every spoonful.

Spiced Carrot and Ginger Soup

This spiced carrot and ginger soup is a vibrant and warming dish, perfect for cold January days. The sweetness of carrots blends harmoniously with the zing of ginger and the warmth of aromatic spices, creating a balanced and flavorful experience.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 6 large carrots, sliced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 cup coconut milk
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until fragrant, about 3-4 minutes.
2. Stir in the ginger and cook for another minute. Add the sliced carrots and spices, stirring to coat.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until the carrots are tender.
4. Use an immersion blender or transfer the soup to a blender to puree until smooth.
5. Stir in the coconut milk, season with salt and pepper, and reheat gently if needed.
6. Serve warm, garnished with a swirl of coconut milk or fresh cilantro.

This soup’s vibrant color and rich flavors are as uplifting as they are nourishing. The combination of spices and creamy coconut milk creates a perfect balance, warming you from the inside out.

Leek, Potato, and Spinach Soup

Leek, potato, and spinach soup is a classic winter dish made even better with fresh, seasonal spinach. This creamy and mild soup is packed with nutrients, making it a comforting and wholesome meal for January.

Ingredients

• 2 tablespoons olive oil or butter
• 3 leeks, white and light green parts only, sliced
• 2 garlic cloves, minced
• 3 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 2 cups fresh spinach leaves
• 1/2 cup milk or cream (optional)
• Salt and pepper to taste
• Optional: croutons or grated Parmesan for garnish

Instructions

1. Heat olive oil or butter in a large pot over medium heat. Add leeks and garlic, cooking for 5 minutes until softened.
2. Add diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
3. Stir in the spinach and cook for 2-3 minutes until wilted.
4. Use an immersion blender or transfer to a blender to puree until smooth. Stir in milk or cream, if desired, and season with salt and pepper.
5. Serve hot, garnished with croutons or Parmesan.

This soup’s creamy texture and delicate flavor make it a winter favorite. The addition of spinach adds a burst of freshness and nutrition, making it a wholesome and satisfying dish.

White Bean and Kale Soup

White bean and kale soup is a rustic, hearty option for January. Packed with protein-rich beans, tender kale, and a medley of herbs, this soup is both comforting and nutritious.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 cups chopped kale
• Salt and pepper to taste
• Optional: crusty bread for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook for 5-7 minutes until softened.
2. Add the white beans, vegetable broth, oregano, and thyme. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Stir in the kale and cook for another 5 minutes until tender.
4. Season with salt and pepper, then serve hot with crusty bread on the side.

This soup is a perfect marriage of simplicity and nourishment. The tender kale and creamy white beans create a wholesome dish that is both filling and heartwarming, ideal for chilly January evenings.

Roasted Butternut Squash and Apple Soup

This roasted butternut squash and apple soup is a creamy, naturally sweet dish that perfectly captures January’s cozy essence. The roasted flavors of squash and apple blend with aromatic spices, creating a heartwarming and nutritious meal.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 apples, peeled, cored, and diced (preferably Granny Smith or Honeycrisp)
• 1 onion, quartered
• 3 garlic cloves, unpeeled
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup coconut milk or heavy cream (optional)
• Salt and pepper to taste
• Optional: toasted pumpkin seeds for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Arrange squash, apples, onion, and garlic on a baking sheet. Drizzle with olive oil, sprinkle with salt, and toss to coat.
2. Roast for 30-35 minutes, or until the vegetables and apples are tender. Remove the garlic skins after roasting.
3. Transfer the roasted mixture to a large pot. Add vegetable broth, cinnamon, and nutmeg. Bring to a simmer for 10 minutes.
4. Use an immersion blender or transfer to a blender to puree until smooth. Stir in coconut milk or cream if desired.
5. Season with salt and pepper, then serve warm, garnished with toasted pumpkin seeds.

This soup’s silky texture and combination of earthy and sweet flavors make it a delightful winter treat. The roasted ingredients bring depth and warmth, perfect for cold days.

Cabbage, Carrot, and Barley Soup

Cabbage, carrot, and barley soup is a filling and hearty meal packed with fiber and nutrients. This rustic soup is ideal for January, offering a healthy way to stay warm while enjoying winter vegetables.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, diced
• 2 cups shredded green cabbage
• 1/2 cup pearl barley, rinsed
• 6 cups vegetable broth
• 1 teaspoon dried dill
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Optional: fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until fragrant, about 3-4 minutes.
2. Stir in carrots, celery, and cabbage, cooking for 5-7 minutes until slightly softened.
3. Add barley, vegetable broth, dill, and thyme. Bring to a boil, then reduce heat and simmer for 30-35 minutes, or until the barley is tender.
4. Season with salt and pepper, and garnish with fresh parsley if desired. Serve hot.

This soup is wholesome and hearty, with the chewy barley and tender vegetables creating a satisfying texture. It’s an ideal choice for a nourishing meal that keeps you energized throughout the day.

Sweet Potato and Red Lentil Soup

Sweet potato and red lentil soup is a thick, creamy dish that combines the sweetness of sweet potatoes with the earthiness of lentils. Enhanced with warming spices, it’s a January favorite for comfort and nutrition.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 medium sweet potatoes, peeled and diced
• 1 cup red lentils, rinsed
• 5 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon chili flakes (optional)
• 1/2 cup coconut milk (optional)
• Salt and pepper to taste
• Optional: fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger, sautéing until fragrant, about 3-4 minutes.
2. Add diced sweet potatoes, lentils, and spices, stirring to coat.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 25-30 minutes, or until the sweet potatoes and lentils are soft.
4. Use an immersion blender or transfer to a blender to puree until smooth. Stir in coconut milk if desired.
5. Season with salt and pepper, and garnish with fresh cilantro before serving.

This soup is incredibly satisfying and packed with protein and vitamins. Its creamy texture and bold flavors make it a comforting bowl of warmth, perfect for chilly January nights.

Spinach, Potato, and Chickpea Soup

This spinach, potato, and chickpea soup is a hearty, protein-rich dish that brings together the freshness of spinach and the earthiness of chickpeas and potatoes. It’s a nourishing option to start the new year off right, perfect for warming up on cold January days.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 3 medium potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 2 teaspoons ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 2 cups fresh spinach, chopped
• Salt and pepper to taste
• Optional: lemon wedges for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened, about 3-4 minutes.
2. Add diced potatoes and chickpeas, stirring to combine. Sprinkle in cumin, coriander, and turmeric, and stir to coat the vegetables with the spices.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
4. Stir in the spinach and cook for another 3-4 minutes until wilted.
5. Season with salt and pepper, and serve with a wedge of lemon for added brightness.

This soup is a great source of fiber, protein, and vitamins. The chickpeas and potatoes provide a satisfying heartiness, while the spinach offers a fresh, vibrant flavor to balance the richness of the broth.

Tomato, Bell Pepper, and Zucchini Soup

This tomato, bell pepper, and zucchini soup is a fresh, vibrant dish that highlights the flavors of winter vegetables. It’s light yet comforting, and full of color and nutrients, making it a wonderful January meal.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 bell peppers, chopped
• 2 medium zucchinis, diced
• 4 medium tomatoes, chopped (or 1 can of diced tomatoes)
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing for 3-4 minutes until softened.
2. Add bell peppers and zucchinis, cooking for 5-7 minutes until they start to soften.
3. Stir in tomatoes, vegetable broth, basil, and oregano. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Use an immersion blender or transfer to a blender to puree until smooth (optional).
5. Season with salt and pepper to taste, and garnish with fresh basil or parsley.

This soup is light, fresh, and bursting with flavor from the roasted vegetables and herbs. It’s an excellent choice for a healthy, comforting meal that offers a burst of vitamin C and antioxidants to boost your immune system in the colder months.

Mushroom and Barley Soup

Mushroom and barley soup is a savory, earthy dish that’s perfect for a chilly January day. The hearty barley combines beautifully with the umami-rich mushrooms, making it both satisfying and deeply flavorful.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 cups sliced mushrooms (such as cremini or button)
• 1 cup pearl barley, rinsed
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until softened, about 3-4 minutes.
2. Add mushrooms and cook for 5-7 minutes, allowing them to release their moisture and brown slightly.
3. Stir in the barley, vegetable broth, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 30-35 minutes, or until the barley is tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley.

This mushroom and barley soup is the perfect balance of earthy flavors and chewy texture, making it a warming and filling meal. The mushrooms add depth to the broth, while the barley provides a hearty base for a cozy, satisfying dish.

Kale, Carrot, and Sweet Potato Soup

This kale, carrot, and sweet potato soup is a hearty, nutrient-packed dish that’s perfect for January’s cold weather. The earthy kale, sweet potatoes, and carrots come together in a flavorful broth to create a comforting, wholesome meal.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 3 medium carrots, sliced
• 2 medium sweet potatoes, peeled and diced
• 4 cups vegetable broth
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 2 cups fresh kale, chopped
• Salt and pepper to taste
• Optional: lemon juice for brightness

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened, about 3-4 minutes.
2. Add carrots and sweet potatoes, stirring to combine. Cook for 5-7 minutes, letting the vegetables begin to soften.
3. Sprinkle in cumin and smoked paprika, stirring to coat the vegetables in the spices.
4. Pour in the vegetable broth and bring the soup to a boil. Reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.
5. Stir in the chopped kale and cook for an additional 5 minutes until wilted.
6. Season with salt and pepper, and serve with a squeeze of lemon juice for added freshness.

This soup is loaded with vitamins, fiber, and antioxidants, making it a perfect way to nourish your body during the colder months. The sweet potatoes provide a natural sweetness, while the kale adds a pop of color and extra nutrition.

Roasted Tomato and Garlic Soup

Roasted tomato and garlic soup is a classic comfort food that’s elevated with deep, caramelized flavors from the roasted tomatoes and garlic. This simple, flavorful soup is perfect for January, offering warmth and satisfaction with every spoonful.

Ingredients

• 8-10 ripe tomatoes, quartered
• 1 onion, quartered
• 6 garlic cloves, unpeeled
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon sugar (optional)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Arrange tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper.
2. Roast for 30-35 minutes, or until the tomatoes are soft and caramelized. Remove the garlic skins after roasting.
3. Transfer the roasted vegetables to a large pot. Add vegetable broth, basil, oregano, and sugar (if using).
4. Bring to a boil, then reduce heat and simmer for 10 minutes to allow the flavors to meld.
5. Use an immersion blender or transfer to a blender to puree until smooth.
6. Season with salt and pepper to taste, and serve hot, garnished with fresh basil.

This soup brings a rich, savory flavor from the roasted tomatoes and garlic, while the broth adds a comforting depth. It’s simple to make but packed with flavor, making it an excellent option for a quick and satisfying winter meal.

Cauliflower and Leek Soup

Cauliflower and leek soup is a velvety, smooth dish that combines the mild sweetness of leeks with the creamy texture of cauliflower. This light yet satisfying soup is a great option for January, offering a comforting meal that’s both flavorful and healthy.

Ingredients

• 2 tablespoons olive oil
• 1 leek, cleaned and sliced
• 1 onion, diced
• 3 garlic cloves, minced
• 1 head cauliflower, chopped into florets
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon ground white pepper
• 1/2 cup milk or cream (optional)
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add leek, onion, and garlic, sautéing for 5-7 minutes until softened and fragrant.
2. Add cauliflower florets and cook for an additional 5 minutes.
3. Pour in vegetable broth, thyme, and white pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the cauliflower is tender.
4. Use an immersion blender or transfer to a blender to puree until smooth.
5. Stir in milk or cream if desired for extra creaminess, and season with salt to taste.
6. Serve warm, garnished with a sprinkle of fresh herbs or a drizzle of olive oil.

This cauliflower and leek soup is creamy and comforting, with a light, fresh flavor that’s perfect for winter. The cauliflower creates a velvety base, while the leeks offer a subtle sweetness that enhances the overall dish.

Note: More recipes​ are coming soon!