Soup
Like carrots? You’re going to love this carrot soup recipe. It’s luxuriously creamy and full of incredible roasted carrot flavor. This classic carrot soup is a wonderful soup to serve with your favorite winter salads, sandwiches, and even holiday entrées. Since carrots go well with so many other flavors, it’s a versatile soup to keep…
Community Recipes
Public community recipes are kept separate from reviewed starting paths.
Butternut Squash Soup
This butternut squash soup recipe is the best! Made with squash, ginger, rosemary & sage, it's super creamy and full of cozy fall flavor.
Tortellini Soup
Cold outside? Warm up with this cozy tortellini soup recipe! Packed with pasta and fresh veggies, it's healthy, comforting, and easy to make on a weeknight.
Minestrone Soup
This minestrone soup recipe is SO easy and delicious. It's filled with pasta, beans, tomatoes, and veggies and seasoned with Italian herbs.
Broccoli Cheddar Soup
This broccoli cheddar soup recipe is easy to make in 30 minutes! Hearty, rich and creamy, it's the perfect comfort food. Better than Panera!
Mediterranean Lentil Soup
This lentil soup is hearty, healthy, and loaded with fire-roasted tomatoes, easy vegetables, and delicious Mediterranean flavors!
Roasted Butternut Squash Soup
This easy roasted butternut squash soup is delightfully creamy and flavored with warming spices. The best dinner idea for fall!
Ultimate Chicken Soup
The best chicken soup recipe! Tender chicken and winter vegetables come together for a nourishing, light, brothy, and healing soup.
Cabbage Soup
This cabbage soup is just what you need for soup season. It's light and simple, but extremely healthy, comforting, and delicious!
Seriously Good Vegetable Soup
This vegetable soup recipe is seriously so good! It's easy to make, and full of healthy vegetables and fresh flavor. There's nothing "blah" about it!
Creamy Roasted Carrot Soup
Like carrots? You’re going to love this carrot soup recipe. It’s luxuriously creamy and full of incredible roasted carrot flavor. This classic carrot soup is a wonderful soup to serve with your favorite winter salads, sandwiches, and even holiday entrées. Since carrots go well with so many other flavors, it’s a versatile soup to keep…
Variant Map
The reviewed ways this dish changes across variants.
| Variant | What changes | Linked recipes | Status |
|---|---|---|---|
 Broccoli Cheddar Soup This broccoli cheddar soup recipe is easy to make in 30 minutes! Hearty, rich and creamy, it's the perfect comfort food. Better than Panera! | No reviewed axis values listed. | CanonicalApproved | |
 Butternut Squash Soup This butternut squash soup recipe is the best! Made with squash, ginger, rosemary & sage, it's super creamy and full of cozy fall flavor. | No reviewed axis values listed. | CanonicalApproved | |
 Cabbage Soup This cabbage soup is just what you need for soup season. It's light and simple, but extremely healthy, comforting, and delicious! | No reviewed axis values listed. | CanonicalApproved | |
 Creamy Roasted Carrot Soup Like carrots? You’re going to love this carrot soup recipe. It’s luxuriously creamy and full of incredible roasted carrot flavor. This classic carrot soup is a wonderful soup to serve with your favorite winter salads, sandwiches, and even holiday entrées. Since carrots go well with so many other flavors, it’s a versatile soup to keep… | No reviewed axis values listed. | CanonicalApproved | |
 Creamy Roasted Cauliflower Soup This cauliflower soup recipe is the BEST! Roasted cauliflower makes it taste amazing, and a little butter (instead of cream) makes it luxuriously creamy. | No reviewed axis values listed. | CanonicalApproved | |
 Mediterranean Lentil Soup This lentil soup is hearty, healthy, and loaded with fire-roasted tomatoes, easy vegetables, and delicious Mediterranean flavors! | No reviewed axis values listed. | CanonicalApproved | |
 Minestrone Soup This minestrone soup recipe is SO easy and delicious. It's filled with pasta, beans, tomatoes, and veggies and seasoned with Italian herbs. | No reviewed axis values listed. | CanonicalApproved | |
 Roasted Butternut Squash Soup This easy roasted butternut squash soup is delightfully creamy and flavored with warming spices. The best dinner idea for fall! | No reviewed axis values listed. | CanonicalApproved | |
Seriously Good Vegetable Soup This vegetable soup recipe is seriously so good! It's easy to make, and full of healthy vegetables and fresh flavor. There's nothing "blah" about it! | No reviewed axis values listed. | CanonicalApproved | |
 Spicy Black Bean Soup This healthy black bean soup recipe is easy to make with canned beans. It's absolutely delicious and naturally vegan, vegetarian and gluten free! | No reviewed axis values listed. | CanonicalApproved | |
 Tortellini Soup Cold outside? Warm up with this cozy tortellini soup recipe! Packed with pasta and fresh veggies, it's healthy, comforting, and easy to make on a weeknight. | No reviewed axis values listed. | CanonicalApproved | |
 Ultimate Chicken Soup The best chicken soup recipe! Tender chicken and winter vegetables come together for a nourishing, light, brothy, and healing soup. | No reviewed axis values listed. | CanonicalApproved |
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Vegetable Options for Vegetable Soup
This homemade vegetable soup is versatile by design, so you can enjoy it from fall through winter.
We’ll use onion, carrots and celery as a base. We’ll also add two cups of seasonal vegetables to make this soup more hearty and interesting.
How This Dish Works
Mechanics, choices, and evidence-backed explanations.
Black Bean Soup Storage Tips
I should mention that this recipe makes quite a lot of soup.
Leftovers will keep well for four to five days, so it’s perfect for weekday lunches. You can also freeze this soup.
4) Blend Until Completely Smooth
I recommend blending this soup in a stand blender, rather than an immersion blender, because stand blenders yield the creamiest results.
The final texture, in my opinion, is absolutely worth dirtying the blender bowl for.
5) Finish with butter and lemon
You won’t believe how much difference a tablespoon of butter makes at the end.
Once blended into the rest, it makes the soup taste more luxurious without dulling the other flavors like cream does (did you know that soups could be this creamy, without cream?). Adding some lemon juice brightens up the finished product and brings it all together.
5) Add chopped fresh greens and finally, some fresh lemon juice.
Lastly, we’ll add chopped greens for health bonus points, and simmer for 5 minutes to soften them up.
Before serving, we’ll brighten up the soup with a big squeeze of lemon juice (one of my other go-to soup tricks) and add another splash of olive oil for rich flavor. Taste the soup before and after these additions, and you’ll notice a big difference!
Notes
Recipe adapted from my quinoa vegetable soup and lentil soup.
STORAGE SUGGESTIONS: This soup keeps well in the refrigerator for about 4 days. It freezes and defrosts well if you want to freeze extra portions for later!
Roasting the carrots condenses their flavor, which brings out the carrots’ best sweet-and-savory notes.
Ingredient Map
Ingredient-related notes and reviewed constraints surfaced for the dish.
Why You’ll Love This Cauliflower Soup
This soup calls for basic ingredients but yields amazing flavor.
If you have a head of cauliflower in the fridge, you probably have everything else you’ll need. This cauliflower soup is the perfect accompaniment to salads and sandwiches.
3) Simmer to bring it all together
Then, we’ll add vegetable broth, water, and the roasted carrots when they are out of the oven.
We’ll gently simmer them all together for 15 minutes to bring all the flavors together. Of note: I’ve been experimenting with using water instead of vegetable broths in soups, and I rarely miss the broth.
4) Blend in a stand blender
Stand blenders always yield ultra creamy results.
Immersion blenders don’t come close! That’s why I always recommend blending soup in a stand blender instead.
Three Delicious Carrot Soup Variations
You know me—I couldn’t help but play around with this recipe.
Here are three truly delicious variations on the “basic” recipe. Actually, let’s call the “basic” version classic instead.
Notes
Recipe adapted from my cookbook, Love Real Food.
MAKE IT DAIRY FREE/VEGAN: Use cashews instead of butter. Soak ¼ cup cashews for 4 hours, then drain and rinse them (if you have a high-powered blender like a Vitamix or Blendtec, you can skip this).
2) Curried Carrot Soup
This might be my favorite option.
Simply add some Indian curry powder along with the other ground spices. Carrots and warming curry spices are a perfect match.
Contextual Substitutions
Dish-specific substitutions with expected changes and cautions.
Swap
Olive Oil to Duck Fat
5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
Expected change: The source lists this as an alternative in the same ingredient row.
Swap
Olive Oil to Goose Fat
5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
Expected change: The source lists this as an alternative in the same ingredient row.
Swap
Olive Oil to Beef Fat
5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
Expected change: The source lists this as an alternative in the same ingredient row.
Swap
Garlic to Thinly Sliced
4 medium cloves garlic, thinly sliced or finely chopped by hand (see note)
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Spaghetti Puttanesca (Spaghetti With Capers, Olives, and Anchovies)
Swap
Garlic to Finely Chopped By Hand
4 medium cloves garlic, thinly sliced or finely chopped by hand (see note)
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Spaghetti Puttanesca (Spaghetti With Capers, Olives, and Anchovies)
Swap
Yellow Onion to Leek
1 medium yellow onion or large leek, finely diced (about 8 ounces; 225g)
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Caldo Verde (Portuguese Potato and Kale Soup With Sausage) Recipe
Swap
Yellow Onion to Finely Diced
1 medium yellow onion or large leek, finely diced (about 8 ounces; 225g)
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Caldo Verde (Portuguese Potato and Kale Soup With Sausage) Recipe
Swap
Kale to Lacinato Kale
1 bunch curly or lacinato kale, tough stems removed, leaves roughly chopped (about 3/4 pound; 340g)
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Caldo Verde (Portuguese Potato and Kale Soup With Sausage) Recipe
Swap
Kale to Tough Stems Removed
1 bunch curly or lacinato kale, tough stems removed, leaves roughly chopped (about 3/4 pound; 340g)
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Caldo Verde (Portuguese Potato and Kale Soup With Sausage) Recipe
Swap
Kale to Roughly Chopped
1 bunch curly or lacinato kale, tough stems removed, leaves roughly chopped (about 3/4 pound; 340g)
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Caldo Verde (Portuguese Potato and Kale Soup With Sausage) Recipe
Swap
Red Pepper Flakes to More to Taste
2 teaspoons red pepper flakes, or more to taste
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Sicilian Pizza With Pepperoni and Spicy Tomato Sauce Recipe
Swap
Water to Milk
5 cups (1.2L) water, milk, or chicken stock or vegetable stock (see note)
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Smooth and Creamy Polenta
Swap
Water to Chicken Stock
5 cups (1.2L) water, milk, or chicken stock or vegetable stock (see note)
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Smooth and Creamy Polenta
Swap
Water to Vegetable Stock
5 cups (1.2L) water, milk, or chicken stock or vegetable stock (see note)
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Smooth and Creamy Polenta
Swap
Unsalted Butter to Olive Oil
2 tablespoons (1 ounce; 30g) unsalted butter or extra-virgin olive oil, plus more oil to sear or grill, if desired
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Smooth and Creamy Polenta
Swap
Unsalted Butter to Plus More Oil to Sear
2 tablespoons (1 ounce; 30g) unsalted butter or extra-virgin olive oil, plus more oil to sear or grill, if desired
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Smooth and Creamy Polenta
Swap
Unsalted Butter to Grill
2 tablespoons (1 ounce; 30g) unsalted butter or extra-virgin olive oil, plus more oil to sear or grill, if desired
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Smooth and Creamy Polenta
Swap
Unsalted Butter to If Desired
2 tablespoons (1 ounce; 30g) unsalted butter or extra-virgin olive oil, plus more oil to sear or grill, if desired
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Smooth and Creamy Polenta
Swap
Yellow Onion to White Onion
1 medium yellow or white onion, chopped
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Best Lentil Soup
Swap
Maple Syrup to Honey
1/2 cup maple syrup or honey
Expected change: The source lists this as an alternative in the same ingredient row.
Source: The Very Best Granola
Swap
Olive Oil to Zhoug Sauce
Any of the following garnishes: drizzle of olive oil or zhoug sauce, sprinkle of ground sumac or paprika, chopped fresh parsley
Expected change: The source lists this as an alternative in the same ingredient row.
Source: The Best Hummus
Swap
Olive Oil to Sumac
Any of the following garnishes: drizzle of olive oil or zhoug sauce, sprinkle of ground sumac or paprika, chopped fresh parsley
Expected change: The source lists this as an alternative in the same ingredient row.
Source: The Best Hummus
Swap
Olive Oil to Paprika
Any of the following garnishes: drizzle of olive oil or zhoug sauce, sprinkle of ground sumac or paprika, chopped fresh parsley
Expected change: The source lists this as an alternative in the same ingredient row.
Source: The Best Hummus
Swap
Olive Oil to Parsley
Any of the following garnishes: drizzle of olive oil or zhoug sauce, sprinkle of ground sumac or paprika, chopped fresh parsley
Expected change: The source lists this as an alternative in the same ingredient row.
Source: The Best Hummus
Swap
Lemon Juice to Orange Juice
2 tablespoons lemon juice or orange juice
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Strawberry Rhubarb Crisp
Swap
Broccoli to Cauliflower
1 bunch of broccoli or 1 small head of cauliflower (about 1 pound), florets removed and sliced into small, bite-sized pieces
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Veggie Black Bean Enchiladas
Swap
Maple Syrup to Honey
1 teaspoon maple syrup or honey
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Cowboy Caviar
Swap
Avocado to Guacamole
Your favorite burger fixings: Avocado or guacamole, tomato, onion, lettuce, pickles, cheese, sprouts, ketchup, hot sauce, mustard, fried eggs…
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Favorite Veggie Burgers
Swap
Seasonal Vegetables to Sweet Potatoes
2 cups chopped seasonal vegetables, such as sweet potatoes, green beans, butternut squash, potatoes, bell pepper, zucchini or yellow squash
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Seriously Good Vegetable Soup
Swap
Seasonal Vegetables to Green Beans
2 cups chopped seasonal vegetables, such as sweet potatoes, green beans, butternut squash, potatoes, bell pepper, zucchini or yellow squash
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Seriously Good Vegetable Soup
Swap
Seasonal Vegetables to Butternut Squash
2 cups chopped seasonal vegetables, such as sweet potatoes, green beans, butternut squash, potatoes, bell pepper, zucchini or yellow squash
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Seriously Good Vegetable Soup
Swap
Seasonal Vegetables to Potatoes
2 cups chopped seasonal vegetables, such as sweet potatoes, green beans, butternut squash, potatoes, bell pepper, zucchini or yellow squash
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Seriously Good Vegetable Soup
Swap
Seasonal Vegetables to Bell Pepper
2 cups chopped seasonal vegetables, such as sweet potatoes, green beans, butternut squash, potatoes, bell pepper, zucchini or yellow squash
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Seriously Good Vegetable Soup
Swap
Seasonal Vegetables to Zucchini
2 cups chopped seasonal vegetables, such as sweet potatoes, green beans, butternut squash, potatoes, bell pepper, zucchini or yellow squash
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Seriously Good Vegetable Soup
Swap
Seasonal Vegetables to Yellow Squash
2 cups chopped seasonal vegetables, such as sweet potatoes, green beans, butternut squash, potatoes, bell pepper, zucchini or yellow squash
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Seriously Good Vegetable Soup
Swap
Kale to Collard Greens
2 cups chopped kale or collard greens or chard (thick ribs removed), or spinach
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Seriously Good Vegetable Soup
Swap
Kale to Chard
2 cups chopped kale or collard greens or chard (thick ribs removed), or spinach
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Seriously Good Vegetable Soup
Swap
Vegetable Broth to Water
2 cups vegetable broth or water
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Homemade Vegetarian Chili
Swap
Sherry Vinegar to Red Wine Vinegar
1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Homemade Vegetarian Chili
Swap
Sherry Vinegar to Lime Juice
1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Homemade Vegetarian Chili
Swap
Fire-Roasted Tomatoes to Whole Peeled Tomatoes
1 large can (28 ounces) fire-roasted crushed tomatoes or whole peeled tomatoes, with their juices
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Quick Chana Masala
Swap
Black Pepper to Cayenne Pepper
Optional spices: freshly ground black pepper, cayenne pepper and/or garlic powder
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Crispy Baked Sweet Potato Fries
Swap
Black Pepper to Garlic Powder
Optional spices: freshly ground black pepper, cayenne pepper and/or garlic powder
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Crispy Baked Sweet Potato Fries
Swap
Pepitas to Raw Pecans
1/4 cup pepitas (green pumpkin seeds) or chopped raw pecans
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Favorite Green Salad with Apples, Cranberries and Pepitas
Swap
Extra Virgin Olive Oil to Avocado Oil
2 teaspoons extra-virgin olive oil or avocado oil
Expected change: The source lists this as an alternative in the same ingredient row.
Source: AIR FRYER CHICKEN BREAST
Swap
Water to Broth
1 ½ cup water or broth
Expected change: The source lists this as an alternative in the same ingredient row.
Swap
Pepitas to Parsley
Optional garnish: pepitas, parsley, and freshly ground black pepper
Expected change: The source lists this as an alternative in the same ingredient row.
Source: ROASTED BUTTERNUT SQUASH SOUP
Swap
Pepitas to Black Pepper
Optional garnish: pepitas, parsley, and freshly ground black pepper
Expected change: The source lists this as an alternative in the same ingredient row.
Source: ROASTED BUTTERNUT SQUASH SOUP
Swap
Lentils to Green Lentils
1 cup green or brown lentils
Expected change: The source lists this as an alternative in the same ingredient row.
Source: MEDITERRANEAN LENTIL SOUP
Swap
Lentils to Brown Lentils
1 cup green or brown lentils
Expected change: The source lists this as an alternative in the same ingredient row.
Source: MEDITERRANEAN LENTIL SOUP
Swap
Avocado to Red Onion
Optional garnish: avocado, red onion, shredded cheese or sour cream
Expected change: The source lists this as an alternative in the same ingredient row.
Source: BEEF CHILI RECIPE
Swap
Avocado to Cheese
Optional garnish: avocado, red onion, shredded cheese or sour cream
Expected change: The source lists this as an alternative in the same ingredient row.
Source: BEEF CHILI RECIPE
Swap
Avocado to Sour Cream
Optional garnish: avocado, red onion, shredded cheese or sour cream
Expected change: The source lists this as an alternative in the same ingredient row.
Source: BEEF CHILI RECIPE
Swap
Broccoli to Broccolini
2 cups chopped broccoli or broccolini
Expected change: The source lists this as an alternative in the same ingredient row.
Source: How to Make a Frittata
Swap
Maple Syrup to Honey
1 teaspoon maple syrup or honey
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Best Broccoli Salad
Swap
Whole Milk to Almond Milk
2 cups whole milk or unsweetened almond milk
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Broccoli Cheddar Soup
Swap
Maple Syrup to Honey
2 teaspoons maple syrup or honey
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Cilantro Lime Dressing
Swap
White Beans to Kidney Beans
1½ cups cooked white beans or kidney beans (drained and rinsed)
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Minestrone Soup
Swap
Maple Syrup to Honey
½ teaspoon maple syrup or honey
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Sesame Soba Noodles
Swap
Parsley to Cilantro Leaves
¼ cup fresh parsley or cilantro leaves
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Best Shakshuka
Swap
Parsley to Basil
½ cup chopped fresh parsley or basil
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Tortellini Soup
Swap
Water to Milk
water or milk, for brushing
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Fresh Apple Cinnamon Scones
Swap
All-purpose flour to King Arthur Gluten-Free Measure For Measure Flour
1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Apple Cider Snickerdoodles
Swap
All-purpose flour to King Arthur Gluten-Free Measure For Measure Flour
1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour
Expected change: The source lists this as an alternative in the same ingredient row.
Source: Quick and Easy Vanilla Cake
Swap
Yellow Onions to Yellow
1½ cup (170 grams) yellow or white onions ((diced or sliced, 2 medium, avoid purple onions))
Expected change: The source lists this as an alternative in the same ingredient row.
Swap
Yellow Onions to White Onion
1½ cup (170 grams) yellow or white onions ((diced or sliced, 2 medium, avoid purple onions))
Expected change: The source lists this as an alternative in the same ingredient row.
Source and Cultural NotesSources, origin declarations, and evidenced notes for this dish.
Vegetable Options for Vegetable Soup
This homemade vegetable soup is versatile by design, so you can enjoy it from fall through winter.
We’ll use onion, carrots and celery as a base. We’ll also add two cups of seasonal vegetables to make this soup more hearty and interesting.
Vegetable Options for Vegetable Soup · raw_snapshot.article_sections[0] · Seriously Good Vegetable Soup
How to Make the Best Vegetable Soup
We’ll use several simple techniques to build flavor as we cook this soup.
Here’s how: 1) Start with the veggies. We’ll sauté chopped onion, celery, carrots and seasonal vegetables in olive oil, with some salt.
How to Make the Best Vegetable Soup · raw_snapshot.article_sections[1] · Seriously Good Vegetable Soup
1) Start with the veggies.
We’ll sauté chopped onion, celery, carrots and seasonal vegetables in olive oil, with some salt.
This softens them up and enhances their flavors. Adding salt during different stages of the cooking process builds more flavor than simply adding it all at the end.
1) Start with the veggies. · raw_snapshot.article_sections[2] · Seriously Good Vegetable Soup
2) Add fresh minced garlic, curry powder, and dried thyme.
Sautéing these ingredients for about 1 minute wakes up their flavors, but isn’t long enough to risk burning the garlic (burnt garlic tastes awful).
Curry powder is the secret to making this soup so delicious. We aren’t adding much.
2) Add fresh minced garlic, curry powder, and dried thyme. · raw_snapshot.article_sections[3] · Seriously Good Vegetable Soup
3) Add canned diced tomatoes with their juices.
We’ll cook them all together for a couple of minutes to reduce any tinny flavors.
I used fire-roasted diced tomatoes for these photos, but regular diced tomatoes were just as good. I always recommend using Muir Glen brand of tomatoes because they taste the best and come in BPA-free cans.
3) Add canned diced tomatoes with their juices. · raw_snapshot.article_sections[4] · Seriously Good Vegetable Soup
4) Almost done—add some vegetable broth, water, and more flavorings.
Vegetable broth keeps this soup vegetarian/vegan.
We’ll also add bay leaves, red pepper flakes, and a little more salt. If you’re sensitive to spice, you can reduce or omit the red pepper flakes.
4) Almost done—add some vegetable broth, water, and more flavorings. · raw_snapshot.article_sections[5] · Seriously Good Vegetable Soup
5) Add chopped fresh greens and finally, some fresh lemon juice.
Lastly, we’ll add chopped greens for health bonus points, and simmer for 5 minutes to soften them up.
Before serving, we’ll brighten up the soup with a big squeeze of lemon juice (one of my other go-to soup tricks) and add another splash of olive oil for rich flavor. Taste the soup before and after these additions, and you’ll notice a big difference!
5) Add chopped fresh greens and finally, some fresh lemon juice. · raw_snapshot.article_sections[6] · Seriously Good Vegetable Soup
Notes
Recipe adapted from my quinoa vegetable soup and lentil soup.
STORAGE SUGGESTIONS: This soup keeps well in the refrigerator for about 4 days. It freezes and defrosts well if you want to freeze extra portions for later!
Notes · raw_snapshot.article_sections[11] · Seriously Good Vegetable Soup
How to Make The Best Black Bean Soup
A few notes and tips before you get started: You don’t need a long list of ingredients for complex flavor.
Basic, fresh aromatics like onion, carrots and celery make all the difference. Just cook them until they’re nice and tender.
How to Make The Best Black Bean Soup · raw_snapshot.article_sections[0] · Spicy Black Bean Soup
Black Bean Soup Storage Tips
I should mention that this recipe makes quite a lot of soup.
Leftovers will keep well for four to five days, so it’s perfect for weekday lunches. You can also freeze this soup.
Black Bean Soup Storage Tips · raw_snapshot.article_sections[1] · Spicy Black Bean Soup
Slow Cooker Black Bean Soup
Rumor has it that this black bean soup turns out well in a slow cooker (Erin said she “basically just put it all in the crock at the same time and slow cooked it for about 6 hours”).
If you give that a try, will you please let me know how it turns out? Please let me know how this soup turns out for you in the comments!
Slow Cooker Black Bean Soup · raw_snapshot.article_sections[2] · Spicy Black Bean Soup
Notes
Recipe adapted from The America’s Test Kitchen Healthy Family Cookbook.
SUGGESTED SIDES: Chunky avocado salsa, a little green salad, quesadillas or a grilled cheese sandwich.
Notes · raw_snapshot.article_sections[7] · Spicy Black Bean Soup
Why You’ll Love This Cauliflower Soup
This soup calls for basic ingredients but yields amazing flavor.
If you have a head of cauliflower in the fridge, you probably have everything else you’ll need. This cauliflower soup is the perfect accompaniment to salads and sandwiches.
Why You’ll Love This Cauliflower Soup · raw_snapshot.article_sections[0] · Creamy Roasted Cauliflower Soup
1) Roast Your Cauliflower
Behind that creamy beige exterior, you’ll find loads of irresistible roasted cauliflower flavor.
Roasted cauliflower is key here—cauliflower develops caramelized notes with a greater depth of flavor as it roasts in the oven.
1) Roast Your Cauliflower · raw_snapshot.article_sections[2] · Creamy Roasted Cauliflower Soup
2) Build Flavor
Once your roasted cauliflower is almost done, you’ll sauté onions in a soup pot until tender, then add garlic and vegetable broth.
Then, add your roasted cauliflower and simmer the mixture on the stove for about 20 minutes to meld the flavors.
2) Build Flavor · raw_snapshot.article_sections[3] · Creamy Roasted Cauliflower Soup
3) Add Butter for Creaminess
You’ll transfer the contents of the pot to a blender and add butter.
Butter is an easy way to add mega creamy, luxurious flavor and texture without any cream (I borrowed this technique from my butternut squash soup). If you’re like me, you always have butter in the fridge, but rarely heavy cream!
3) Add Butter for Creaminess · raw_snapshot.article_sections[4] · Creamy Roasted Cauliflower Soup
4) Blend Until Completely Smooth
I recommend blending this soup in a stand blender, rather than an immersion blender, because stand blenders yield the creamiest results.
The final texture, in my opinion, is absolutely worth dirtying the blender bowl for.
4) Blend Until Completely Smooth · raw_snapshot.article_sections[5] · Creamy Roasted Cauliflower Soup
5) Season with Nutmeg and Lemon Juice
We’re using small, subtle amounts of nutmeg and lemon juice here.
You probably won’t be able to pinpoint them while you’re sipping your soup, but they offer a certain je ne sais quoi factor. They take this soup from great to fantastic!
5) Season with Nutmeg and Lemon Juice · raw_snapshot.article_sections[6] · Creamy Roasted Cauliflower Soup
6) Sprinkle Something Fresh on Top
I tried garnishing my soup with fresh parsley, green onion and chives.
I loved them all and couldn’t pick a favorite, so use whichever you have on hand!
6) Sprinkle Something Fresh on Top · raw_snapshot.article_sections[7] · Creamy Roasted Cauliflower Soup
Notes
Recipe adapted from my cookbook, Love Real Food.
MAKE IT DAIRY FREE/VEGAN: Use cashews instead of butter. Soak ¼ cup cashews for 4 hours, then drain and rinse them (if you have a high-powered blender like a Vitamix or Blendtec, you can skip this).
Notes · raw_snapshot.article_sections[12] · Creamy Roasted Cauliflower Soup
1) Roast the carrots
Roasting the carrots condenses their flavor, which brings out the carrots’ best sweet-and-savory notes.
This step makes all the difference between a ho-hum carrot soup and a why-is-this-so-good carrot soup.
1) Roast the carrots · raw_snapshot.article_sections[1] · Creamy Roasted Carrot Soup
2) Cook some aromatics and spices
Meanwhile, we’ll sauté some chopped onion in oil until tender.
Then, we’ll add some fresh garlic, plus ground coriander and cumin. The spices make the soup taste more interesting in a subtle way.
2) Cook some aromatics and spices · raw_snapshot.article_sections[2] · Creamy Roasted Carrot Soup
3) Simmer to bring it all together
Then, we’ll add vegetable broth, water, and the roasted carrots when they are out of the oven.
We’ll gently simmer them all together for 15 minutes to bring all the flavors together. Of note: I’ve been experimenting with using water instead of vegetable broths in soups, and I rarely miss the broth.
3) Simmer to bring it all together · raw_snapshot.article_sections[3] · Creamy Roasted Carrot Soup
4) Blend in a stand blender
Stand blenders always yield ultra creamy results.
Immersion blenders don’t come close! That’s why I always recommend blending soup in a stand blender instead.
4) Blend in a stand blender · raw_snapshot.article_sections[4] · Creamy Roasted Carrot Soup
5) Finish with butter and lemon
You won’t believe how much difference a tablespoon of butter makes at the end.
Once blended into the rest, it makes the soup taste more luxurious without dulling the other flavors like cream does (did you know that soups could be this creamy, without cream?). Adding some lemon juice brightens up the finished product and brings it all together.
5) Finish with butter and lemon · raw_snapshot.article_sections[5] · Creamy Roasted Carrot Soup
Three Delicious Carrot Soup Variations
You know me—I couldn’t help but play around with this recipe.
Here are three truly delicious variations on the “basic” recipe. Actually, let’s call the “basic” version classic instead.
Three Delicious Carrot Soup Variations · raw_snapshot.article_sections[6] · Creamy Roasted Carrot Soup
1) Carrot Ginger Soup
The carrot ginger variation is especially good if you are under the weather, or trying to warm up from the inside out.
Add freshly grated ginger along with the garlic (see amounts provided in the recipe notes).
1) Carrot Ginger Soup · raw_snapshot.article_sections[7] · Creamy Roasted Carrot Soup
2) Curried Carrot Soup
This might be my favorite option.
Simply add some Indian curry powder along with the other ground spices. Carrots and warming curry spices are a perfect match.
2) Curried Carrot Soup · raw_snapshot.article_sections[8] · Creamy Roasted Carrot Soup
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Additional EvidenceReviewed claims not already shown in the source notes.
Vegetable Options for Vegetable Soup
This homemade vegetable soup is versatile by design, so you can enjoy it from fall through winter.
We’ll use onion, carrots and celery as a base. We’ll also add two cups of seasonal vegetables to make this soup more hearty and interesting.
Vegetable Options for Vegetable Soup · raw_snapshot.article_sections[0] · Seriously Good Vegetable Soup
How to Make the Best Vegetable Soup
We’ll use several simple techniques to build flavor as we cook this soup.
Here’s how: 1) Start with the veggies. We’ll sauté chopped onion, celery, carrots and seasonal vegetables in olive oil, with some salt.
How to Make the Best Vegetable Soup · raw_snapshot.article_sections[1] · Seriously Good Vegetable Soup
1) Start with the veggies.
We’ll sauté chopped onion, celery, carrots and seasonal vegetables in olive oil, with some salt.
This softens them up and enhances their flavors. Adding salt during different stages of the cooking process builds more flavor than simply adding it all at the end.
1) Start with the veggies. · raw_snapshot.article_sections[2] · Seriously Good Vegetable Soup
2) Add fresh minced garlic, curry powder, and dried thyme.
Sautéing these ingredients for about 1 minute wakes up their flavors, but isn’t long enough to risk burning the garlic (burnt garlic tastes awful).
Curry powder is the secret to making this soup so delicious. We aren’t adding much.
2) Add fresh minced garlic, curry powder, and dried thyme. · raw_snapshot.article_sections[3] · Seriously Good Vegetable Soup
3) Add canned diced tomatoes with their juices.
We’ll cook them all together for a couple of minutes to reduce any tinny flavors.
I used fire-roasted diced tomatoes for these photos, but regular diced tomatoes were just as good. I always recommend using Muir Glen brand of tomatoes because they taste the best and come in BPA-free cans.
3) Add canned diced tomatoes with their juices. · raw_snapshot.article_sections[4] · Seriously Good Vegetable Soup
4) Almost done—add some vegetable broth, water, and more flavorings.
Vegetable broth keeps this soup vegetarian/vegan.
We’ll also add bay leaves, red pepper flakes, and a little more salt. If you’re sensitive to spice, you can reduce or omit the red pepper flakes.
4) Almost done—add some vegetable broth, water, and more flavorings. · raw_snapshot.article_sections[5] · Seriously Good Vegetable Soup
5) Add chopped fresh greens and finally, some fresh lemon juice.
Lastly, we’ll add chopped greens for health bonus points, and simmer for 5 minutes to soften them up.
Before serving, we’ll brighten up the soup with a big squeeze of lemon juice (one of my other go-to soup tricks) and add another splash of olive oil for rich flavor. Taste the soup before and after these additions, and you’ll notice a big difference!
5) Add chopped fresh greens and finally, some fresh lemon juice. · raw_snapshot.article_sections[6] · Seriously Good Vegetable Soup
Notes
Recipe adapted from my quinoa vegetable soup and lentil soup.
STORAGE SUGGESTIONS: This soup keeps well in the refrigerator for about 4 days. It freezes and defrosts well if you want to freeze extra portions for later!
Notes · raw_snapshot.article_sections[11] · Seriously Good Vegetable Soup
How to Make The Best Black Bean Soup
A few notes and tips before you get started: You don’t need a long list of ingredients for complex flavor.
Basic, fresh aromatics like onion, carrots and celery make all the difference. Just cook them until they’re nice and tender.
How to Make The Best Black Bean Soup · raw_snapshot.article_sections[0] · Spicy Black Bean Soup
Black Bean Soup Storage Tips
I should mention that this recipe makes quite a lot of soup.
Leftovers will keep well for four to five days, so it’s perfect for weekday lunches. You can also freeze this soup.
Black Bean Soup Storage Tips · raw_snapshot.article_sections[1] · Spicy Black Bean Soup
Slow Cooker Black Bean Soup
Rumor has it that this black bean soup turns out well in a slow cooker (Erin said she “basically just put it all in the crock at the same time and slow cooked it for about 6 hours”).
If you give that a try, will you please let me know how it turns out? Please let me know how this soup turns out for you in the comments!
Slow Cooker Black Bean Soup · raw_snapshot.article_sections[2] · Spicy Black Bean Soup
Notes
Recipe adapted from The America’s Test Kitchen Healthy Family Cookbook.
SUGGESTED SIDES: Chunky avocado salsa, a little green salad, quesadillas or a grilled cheese sandwich.
Notes · raw_snapshot.article_sections[7] · Spicy Black Bean Soup
Why You’ll Love This Cauliflower Soup
This soup calls for basic ingredients but yields amazing flavor.
If you have a head of cauliflower in the fridge, you probably have everything else you’ll need. This cauliflower soup is the perfect accompaniment to salads and sandwiches.
Why You’ll Love This Cauliflower Soup · raw_snapshot.article_sections[0] · Creamy Roasted Cauliflower Soup
1) Roast Your Cauliflower
Behind that creamy beige exterior, you’ll find loads of irresistible roasted cauliflower flavor.
Roasted cauliflower is key here—cauliflower develops caramelized notes with a greater depth of flavor as it roasts in the oven.
1) Roast Your Cauliflower · raw_snapshot.article_sections[2] · Creamy Roasted Cauliflower Soup
2) Build Flavor
Once your roasted cauliflower is almost done, you’ll sauté onions in a soup pot until tender, then add garlic and vegetable broth.
Then, add your roasted cauliflower and simmer the mixture on the stove for about 20 minutes to meld the flavors.
2) Build Flavor · raw_snapshot.article_sections[3] · Creamy Roasted Cauliflower Soup
3) Add Butter for Creaminess
You’ll transfer the contents of the pot to a blender and add butter.
Butter is an easy way to add mega creamy, luxurious flavor and texture without any cream (I borrowed this technique from my butternut squash soup). If you’re like me, you always have butter in the fridge, but rarely heavy cream!
3) Add Butter for Creaminess · raw_snapshot.article_sections[4] · Creamy Roasted Cauliflower Soup
4) Blend Until Completely Smooth
I recommend blending this soup in a stand blender, rather than an immersion blender, because stand blenders yield the creamiest results.
The final texture, in my opinion, is absolutely worth dirtying the blender bowl for.
4) Blend Until Completely Smooth · raw_snapshot.article_sections[5] · Creamy Roasted Cauliflower Soup
5) Season with Nutmeg and Lemon Juice
We’re using small, subtle amounts of nutmeg and lemon juice here.
You probably won’t be able to pinpoint them while you’re sipping your soup, but they offer a certain je ne sais quoi factor. They take this soup from great to fantastic!
5) Season with Nutmeg and Lemon Juice · raw_snapshot.article_sections[6] · Creamy Roasted Cauliflower Soup
6) Sprinkle Something Fresh on Top
I tried garnishing my soup with fresh parsley, green onion and chives.
I loved them all and couldn’t pick a favorite, so use whichever you have on hand!
6) Sprinkle Something Fresh on Top · raw_snapshot.article_sections[7] · Creamy Roasted Cauliflower Soup
Notes
Recipe adapted from my cookbook, Love Real Food.
MAKE IT DAIRY FREE/VEGAN: Use cashews instead of butter. Soak ¼ cup cashews for 4 hours, then drain and rinse them (if you have a high-powered blender like a Vitamix or Blendtec, you can skip this).
Notes · raw_snapshot.article_sections[12] · Creamy Roasted Cauliflower Soup
1) Roast the carrots
Roasting the carrots condenses their flavor, which brings out the carrots’ best sweet-and-savory notes.
This step makes all the difference between a ho-hum carrot soup and a why-is-this-so-good carrot soup.
1) Roast the carrots · raw_snapshot.article_sections[1] · Creamy Roasted Carrot Soup
2) Cook some aromatics and spices
Meanwhile, we’ll sauté some chopped onion in oil until tender.
Then, we’ll add some fresh garlic, plus ground coriander and cumin. The spices make the soup taste more interesting in a subtle way.
2) Cook some aromatics and spices · raw_snapshot.article_sections[2] · Creamy Roasted Carrot Soup
3) Simmer to bring it all together
Then, we’ll add vegetable broth, water, and the roasted carrots when they are out of the oven.
We’ll gently simmer them all together for 15 minutes to bring all the flavors together. Of note: I’ve been experimenting with using water instead of vegetable broths in soups, and I rarely miss the broth.
3) Simmer to bring it all together · raw_snapshot.article_sections[3] · Creamy Roasted Carrot Soup
4) Blend in a stand blender
Stand blenders always yield ultra creamy results.
Immersion blenders don’t come close! That’s why I always recommend blending soup in a stand blender instead.
4) Blend in a stand blender · raw_snapshot.article_sections[4] · Creamy Roasted Carrot Soup
5) Finish with butter and lemon
You won’t believe how much difference a tablespoon of butter makes at the end.
Once blended into the rest, it makes the soup taste more luxurious without dulling the other flavors like cream does (did you know that soups could be this creamy, without cream?). Adding some lemon juice brightens up the finished product and brings it all together.
5) Finish with butter and lemon · raw_snapshot.article_sections[5] · Creamy Roasted Carrot Soup
Three Delicious Carrot Soup Variations
You know me—I couldn’t help but play around with this recipe.
Here are three truly delicious variations on the “basic” recipe. Actually, let’s call the “basic” version classic instead.
Three Delicious Carrot Soup Variations · raw_snapshot.article_sections[6] · Creamy Roasted Carrot Soup
1) Carrot Ginger Soup
The carrot ginger variation is especially good if you are under the weather, or trying to warm up from the inside out.
Add freshly grated ginger along with the garlic (see amounts provided in the recipe notes).
1) Carrot Ginger Soup · raw_snapshot.article_sections[7] · Creamy Roasted Carrot Soup
2) Curried Carrot Soup
This might be my favorite option.
Simply add some Indian curry powder along with the other ground spices. Carrots and warming curry spices are a perfect match.
2) Curried Carrot Soup · raw_snapshot.article_sections[8] · Creamy Roasted Carrot Soup
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