Warm up with a comforting bowl of homemade soup! From hearty vegetable stews to creamy purees, these beginner-friendly recipes are packed with flavor and easy to make. Whether you’re craving a classic like leek and potato soup or a unique twist like roasted sweet potato, you’ll find a cozy favorite to savor. Let’s dive into the world of delicious soups that nourish the soul!

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1. Dried Mushroom and Barley Soup

Looking for a comforting and nutritious meal? This mushroom and barley soup is packed with flavor and simple to prepare, making it perfect for beginners. The barley adds a nutty texture, the dried mushrooms bring a savory umami kick, and a touch of flour creates a velvety broth.

Ingredients

• 1 oz dried porcini mushrooms (about 1 cup)
• 3 cups boiling water
• 2 tbsp olive oil
• 2 medium carrots, finely diced
• 1 medium onion, diced
• 8 oz cremini mushrooms, thinly sliced (optional)
• Kosher salt and black pepper, to taste
• 4 cloves garlic, minced
• 2 tbsp sherry vinegar
• 1 tbsp tomato paste
• 1 tbsp all-purpose flour
• 1/2 tsp dried thyme
• 1 cup pearl barley
• 4 cups low-sodium vegetable or mushroom broth
• 1/4 cup sour cream, for serving
• Chopped fresh parsley, for garnish
• 4 slices hearty white or sourdough bread, for dipping

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Instructions

1. Place the dried porcini mushrooms in a bowl, cover with 3 cups of boiling water, and let sit for 15 minutes. Strain the liquid through a fine-mesh sieve (keep the liquid!) and roughly chop the mushrooms.
2. In a large pot, heat the olive oil over medium heat. Sauté the carrots, onion, and optional cremini mushrooms with a pinch of salt and pepper for 8–10 minutes, or until softened. Stir in the garlic, 1 tablespoon of vinegar, and tomato paste. Sprinkle flour and thyme over the mixture, stirring for 1 minute to remove the raw flour taste.
3. Add the barley, broth, reserved mushroom liquid, and chopped porcini mushrooms to the pot. Season with salt and pepper, bring to a boil, then reduce the heat to low. Cover partially and simmer for 30–35 minutes, or until the barley is tender and the soup slightly thickened.
4. Stir in the remaining tablespoon of vinegar, adjust seasoning if needed, and ladle into bowls. Top with a dollop of sour cream, a sprinkle of parsley, and serve with bread for dipping.

2. Roasted Red-Pepper Soup

Sun-dried tomatoes bring a chewy, sweet, and deeply concentrated flavor to this soup, enhancing the roasted red peppers’ natural sweetness. The result is a vibrant, rich soup that’s perfect for cozy weeknight dinners any time of the year.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 large potatoes, peeled and diced
• 2 stalks celery, chopped
• 2 shallots (or 1/2 red onion), finely chopped
• Kosher salt and freshly ground pepper
• 1 (12-ounce) jar roasted red peppers, drained and rinsed
• 4 to 5 sun-dried tomatoes
• 4 cups low-sodium chicken or vegetable broth
• 2/3 cup sour cream
• 1/4 cup fresh cilantro, chopped
• 1/3 cup shredded pepper jack cheese
• 4 sourdough dinner rolls

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sauté the diced potatoes, celery, and shallots (or red onion) with 1/2 teaspoon of salt and a pinch of pepper, stirring frequently, for about 5 minutes until the potatoes soften. Add the roasted red peppers, sun-dried tomatoes, broth, and 1 cup of water. Cover the pot and bring to a simmer. Once simmering, uncover and cook for 15 minutes, or until the potatoes are tender.
2. Carefully transfer the soup to a blender along with the sour cream. Keep the blender lid slightly ajar to release steam and blend until smooth. (Alternatively, use an immersion blender directly in the pot.) Taste the soup and adjust the seasoning with more salt and pepper as needed. Stir in half of the chopped cilantro for a fresh burst of flavor.
3. Ladle the soup into bowls and sprinkle each with shredded pepper jack cheese and the remaining cilantro. Serve with warm sourdough rolls on the side for dipping. Enjoy!

3. Squash Soup

This comforting butternut squash soup is a beginner-friendly recipe that’s perfect for cozy evenings. The variations are as endless as the types of squash you can find at the market.

Ingredients

• 6 cups butternut squash (about 2 large squash), seeded and cut into 2-inch chunks
• Melted butter (for brushing)
• 1 tablespoon kosher salt, plus 1 teaspoon (divided)
• 1 teaspoon freshly ground white pepper, plus
• ½ teaspoon (divided)
• 3 cups chicken or vegetable stock
• 4 tablespoons honey
• 1 teaspoon minced ginger
• 4 ounces heavy cream
• ¼ teaspoon nutmeg

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Instructions

1. Preheat your oven to 400°F (200°C).Brush the cut sides of the squash lightly with melted butter. Sprinkle with 1 tablespoon of kosher salt and 1 teaspoon of freshly ground white pepper.
2. Place the squash flesh side up on a baking sheet. Roast in the oven for 30-35 minutes, or until the flesh is tender and easily pierced with a fork.
3. Allow the squash to cool slightly, then scoop the flesh into a large pot. Add the chicken or vegetable stock, honey, and minced ginger. Bring everything to a gentle simmer over medium heat.Use an immersion blender to puree the mixture until smooth. If you don’t have one, transfer the soup in batches to a blender and blend carefully.
4. Stir in the heavy cream and return the soup to a low simmer. Adjust the seasoning by adding the remaining salt, white pepper, and nutmeg to taste.
5. Ladle the soup into bowls and serve warm. Pair it with crusty bread or a side salad for a complete meal.

4. Roasted Sweet Potato and Miso Soup with Collard Green Furikake

This golden sweet potato soup, enriched with creamy coconut milk, is a comforting bowl of goodness. The collard green furikake adds a unique twist, inspired by Japanese flavors, and serves as a delicious garnish. Perfect for a cozy meal, this recipe is beginner-friendly and easy to follow!

Ingredients

For the Collard Green Furikake:

• 8 collard leaves, stems removed, cut into 1-inch squares
• 1/2 teaspoon sea salt
• 1/2 cup benne (sesame) seeds
• 2 teaspoons fresh ginger, minced
• 1 large shallot, finely diced
• 1 1/2 teaspoons crushed red pepper flakes
• Avocado oil

For the Sweet Potato Soup:

• 4 medium sweet potatoes, scrubbed
• 2 medium carrots, peeled and chopped
• 1 medium yellow onion, finely diced
• 1/4 cup garlic, minced
• 1/4 cup fresh ginger, minced
• 4 tablespoons unsalted butter
• 1/2 cup avocado oil
• 2 tablespoons coconut vinegar
• 2 tablespoons yellow miso
• 1 (13.5-ounce) can full-fat coconut milk
• 4 cups vegetable broth
• Sea salt and ground white pepper, to taste

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Instructions

1. Preheat your oven to 300°F (150°C). Rinse and dry the collard greens, then toss them with 1 1/2 teaspoons avocado oil and sea salt. Arrange in a single layer on a parchment-lined baking sheet and bake for 15–18 minutes, until crispy. Let them cool. Heat 1/4 cup avocado oil in a skillet over medium heat and fry the shallot and ginger until golden, about 3–5 minutes. Drain on a paper towel. Toast the benne seeds in a dry pan over low heat for 5 minutes until fragrant. Combine the crispy collards, fried shallot and ginger, benne seeds, and red pepper flakes in a bowl. Store in an airtight container until ready to use.
2. Preheat the oven to 425°F (220°C). Prick the sweet potatoes with a fork and place them on a parchment-lined baking sheet. Roast for 40–50 minutes, or until soft and juices begin to bubble out. Let them cool, then remove the skins and mash the flesh in a bowl.
3. In a large pot, melt the butter with 1/2 cup avocado oil over medium heat. Add the carrots, onion, garlic, and ginger. Sauté for 6–10 minutes, until the onions are translucent. Stir in the coconut vinegar and miso, cooking for another 3 minutes.
4. Add the mashed sweet potatoes to the pot along with the coconut milk and vegetable broth. Stir to combine and let the soup simmer over medium heat for 10 minutes.Use an immersion blender or high-speed blender to purée the soup until smooth. Taste and adjust seasoning with salt and white pepper.
5. Ladle the hot soup into bowls and sprinkle generously with collard green furikake. Enjoy the rich, flavorful soup that’s as nourishing as it is delicious!

5. Rich Roasted Tomato Soup

Roasting tomatoes brings out their natural sweetness, making this hearty soup an absolute delight. By slow-cooking the tomatoes in the oven, you enhance their flavor while keeping their juiciness intact. Follow this step-by-step guide to create a comforting and flavorful bowl of soup.

Ingredients

• 8 Roma tomatoes, halved lengthwise
• 2 tablespoons olive oil (divided)
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1/2 cup + 1 tablespoon water (divided)
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 2 teaspoons dried herbes de Provence
• 2 cups chicken or vegetable stock
• Optional: Sour cream or olive oil for garnish

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Instructions

1. Preheat your oven to 275°F (135°C). Line a baking sheet with parchment paper to prevent sticking.In a mixing bowl, toss the halved Roma tomatoes with 1 tablespoon of olive oil. Season with a pinch of salt and pepper.Arrange the tomatoes cut side down on the prepared baking sheet. Drizzle 1 tablespoon of water over the top.Roast the tomatoes in the oven for 1 hour. Remove them, peel off the skins (they should come off easily), and discard.Flip the tomatoes so the cut side faces up. Place them back in the oven and roast for another 30–60 minutes, or until they look shriveled but not dried out. Set aside to cool.
2. Heat the remaining 1 tablespoon of olive oil in a large saucepan over low heat. Add the chopped onion and sauté for 10–12 minutes, stirring occasionally, until the onion is very soft.Stir in the minced garlic and herbes de Provence. Cook for another 1–2 minutes, until the garlic is fragrant.Pour in the chicken or vegetable stock along with the remaining 1/2 cup of water. Bring the mixture to a gentle simmer and cook for 15 minutes. Remove from heat and let it cool slightly.
3. In a blender, combine the roasted tomatoes (including any juices from the baking sheet) with the stock mixture. Blend until smooth. If your blender is small, work in batches. For an ultra-smooth soup, strain it through a fine sieve before transferring it back into the saucepan.Taste the soup and adjust the seasoning with more salt and pepper, if needed. Warm it gently over low heat before serving.
4. Ladle the soup into bowls or mugs. Garnish with a swirl of olive oil or a dollop of sour cream for a finishing touch. Serve hot and enjoy your homemade roasted tomato soup!

6. Vegan Lentil Chili

This vegan chili is a cozy, plant-based twist on the classic, featuring lentils, beans, and a rainbow of vegetables. It’s packed with flavor and perfect for beginners looking for a comforting, satisfying meal.

Ingredients

• 2 tablespoons olive oil
• 1 bunch scallions, thinly sliced (keep light- and dark-green parts separate)
• 1 red bell pepper (about 6 ounces), diced
• 1 orange bell pepper (about 6 ounces), diced
• 1/4 cup tomato paste3 cloves garlic, minced
• 1 tablespoon ancho chili powder
• 1 tablespoon ground cumin
• 1/2 teaspoon ground cinnamon
• Two 14.5-ounce cans diced tomatoes (with juices)
• 1 cup dried red lentils
• Two 14.5-ounce cans kidney beans, drained and rinsed
• 2 cups frozen diced butternut squash (from a 10-ounce bag)
• 1 tablespoon agave syrup or maple syrup
• Salt and freshly ground black pepper, to taste
• Optional garnishes: thinly sliced radish, jalapeño, cubed avocado, pepitas, and the dark-green scallion slices

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Instructions

1. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat. Add the light-green parts of the scallions, diced red and orange bell peppers, 1/2 teaspoon of salt, and a few grinds of black pepper. Stir occasionally and cook for about 5–6 minutes, or until the vegetables soften.
2. Stir in the tomato paste, minced garlic, ancho chili powder, cumin, and cinnamon. Cook everything together for about 1 minute, just until the tomato paste deepens in color and the garlic softens.
3. Pour in the diced tomatoes (with their juices), red lentils, 2 cups of water, 1 teaspoon of salt, and another few grinds of black pepper. Stir to combine, then bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer. Stir occasionally and cook for about 12–15 minutes, or until the lentils are tender.
4. Gently fold in the kidney beans, frozen butternut squash, and agave or maple syrup. Let the chili cook for another 2–3 minutes, stirring once or twice, until the squash is warmed through.
5. Ladle the chili into bowls and top with your favorite garnishes. Try thinly sliced radish, jalapeño, creamy avocado chunks, crunchy pepitas, or the dark-green parts of the scallions.

7. Leek Potato Soup

This versatile leek and potato soup, also known as vichyssoise, is a delight whether served warm or chilled. Perfect for beginners, this creamy soup is easy to make and bursting with comforting flavors. Grab your immersion blender and let’s get started!

Ingredients

• 1 pound leeks (cleaned, dark green tops removed, about 4–5 medium)
• 3 tablespoons unsalted butter
• A generous pinch of kosher salt, plus extra to taste
• 14 ounces Yukon Gold potatoes (peeled and diced, about 3 small potatoes)
• 1 quart vegetable broth
• 1 cup heavy cream
• 1 cup buttermilk
• 1/2 teaspoon white pepper
• 1 tablespoon chives (chopped)

Ingredients

1. Chop the leeks into small pieces, ensuring they’re clean and free of grit.In a large pot (6-quart is ideal), melt the butter over medium heat. Add the leeks and a generous pinch of salt. Let them cook gently for about 5 minutes. Lower the heat to medium-low and continue cooking for another 25 minutes, stirring occasionally, until the leeks are soft and fragrant.
2. Stir in the diced potatoes and pour in the vegetable broth. Turn up the heat to medium-high and bring everything to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 45 minutes, or until the potatoes are tender.
3. Turn off the heat and use an immersion blender to puree the soup until it’s smooth and creamy. (If you don’t have an immersion blender, carefully blend the soup in batches in a regular blender.)
4. Stir in the heavy cream, buttermilk, and white pepper. Taste the soup and adjust the seasoning with more salt if needed.Sprinkle the soup with chopped chives. Serve hot for a cozy meal or chill it in the fridge for a refreshing cold soup.

8. Vegetable Stew

This rich and hearty Vegetable Stew is packed with tender vegetables and bold flavors. The homemade “beefy” broth, made with simple, wholesome ingredients, takes it to the next level. Perfect for a cozy, gluten-free meal.

Ingredients

For the Broth:

• 1 shallot or ½ onion
• 1 carrot
• 4 crimini mushrooms
• ½ head of garlic
• ½ cup red wine
• 4 cups water
• 2 teaspoons shiitake powder, mushroom powder, or 6 dried shiitake mushrooms
• 1 teaspoon raw cocoa powder
• 2 teaspoons molasses
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon whole peppercorns
• 1 bay leaf
• ½ cup fresh parsley stems

For the Stew:

• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 4 garlic cloves, minced
• 8 ounces mushrooms (baby bellas or crimini), sliced into ¼-inch pieces
• 2 tablespoons balsamic vinegar
• 1 tablespoon tomato paste
• 1 teaspoon vegan Worcestershire sauce (optional, use Wizard brand for gluten-free)
• 1–2 teaspoons soy sauce (low sodium preferred)
• 2 celery stalks, chopped
• 5 carrots, cut into 1-inch chunks
• 1 pound red or Yukon gold potatoes, cut into large chunks
• 1 teaspoon fresh rosemary, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 1 teaspoon salt
• ½ teaspoon pepper
• ¼ cup fresh parsley, chopped

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Instructions

1. Chop the carrot in half lengthwise and into 2-inch chunks. Slice the shallot into thick rings. Cut the mushrooms in half.Heat a Dutch oven or heavy stock pot over medium heat. Add a drizzle of olive oil, then place the carrot, mushrooms, and shallot in the pot, cut side down. Let them sear for about 5 minutes without stirring until they are dark golden brown.Slice the garlic head in half horizontally and add it to the pot. Let it sear for an additional 5 minutes.
2. Pour in the red wine and let it simmer for 3 minutes. Then, add water, shiitake powder (or dried shiitakes), cocoa powder, molasses, salt, peppercorns, bay leaf, and parsley stems.Bring the mixture to a simmer and cook uncovered for 25 minutes. Strain the broth to remove the solids. You should have about 3 cups of liquid. For a thicker broth, blend the cooked vegetables into the liquid after discarding the garlic skins, peppercorns, bay leaf, and parsley stems.
3. In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped onion and sauté for about 5 minutes, stirring occasionally, until golden.Stir in the garlic and mushrooms, cooking until the mushrooms soften slightly.
4. Add the balsamic vinegar and stir for about a minute. Mix in the tomato paste, Worcestershire sauce (if using), and soy sauce.Toss in the celery, carrots, potatoes, rosemary, thyme, marjoram, salt, and pepper. Stir everything together to coat the vegetables with the seasonings.
5. Pour in the strained broth (about 3 cups) and bring the stew to a boil. Reduce the heat to a simmer and cook for 20–25 minutes, or until the potatoes are fork-tender.Remove the stew from the heat and garnish with fresh parsley.

9. Curried Split Pea Soup

This Curried Split Pea Soup offers a vibrant twist on a comforting classic. The combination of yellow curry, coconut milk, and fresh peas creates a flavor-packed, velvety soup perfect for any occasion. It’s simple to make and beginner-friendly—let’s dive in!

Ingredients

• 2 cups green split peas
• 6 cups water
• 1 small onion, finely chopped (about 1 cup)
• 2 stalks celery, finely chopped (about 1 cup)
• 1 small apple, finely chopped (about 1 cup)
• 1 tablespoon ginger, minced
• 1 ½ tablespoons yellow curry powder
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper (adjust to your spice preference)
• 2 teaspoons salt (or to taste)
• 2 ½ cups vegetable broth (choose a flavorful one)
• 1 can (13.5 oz) coconut milk
• 2 cups frozen peas
• ¼ cup fresh lemon juice (or more, to taste)
• 1 cup fresh cilantro
• Optional: ¼ cup fresh mint or 2 teaspoons dried mint

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Instructions

1. Add the green split peas to a large pot with 6 cups of water. Bring to a boil, then lower the heat and simmer for 30-40 minutes, or until the peas are tender. Avoid adding salt at this stage. Once cooked, drain any excess water and set the peas aside.
2. While the peas cook, chop the onion, celery, and apple. Gather all your ingredients so they’re ready to use.Heat a large pot over medium heat and add a splash of coconut oil or avocado oil. Sauté the onion, ginger, celery, and apple for about 3 minutes, or until softened and fragrant.
3. Stir the cooked split peas into the pot along with the curry powder, black pepper, cayenne pepper, salt, and vegetable broth. Let everything simmer gently for about 20 minutes to allow the flavors to meld together.
4. Turn off the heat. Add the coconut milk, frozen peas, and fresh cilantro. Blend the soup until smooth using an immersion blender, food processor, or regular blender. For a chunkier texture, set aside 2 cups of the soup before blending and mix it back in afterward.
5. Stir in the lemon juice and taste the soup. Adjust the seasoning by adding more salt or lemon juice as needed.If you’d like, sprinkle some fresh mint or stir in dried mint for an extra layer of flavor.Reheat the soup gently if needed, then ladle it into bowls. Serve warm and enjoy the creamy, spiced goodness!

10. Creamy Parsnip Soup

This creamy parsnip soup is the perfect bowl of comfort on a chilly day. With its earthy flavors, subtle sweetness, and a touch of creaminess, it’s a simple yet wholesome recipe that’s easy to make and perfect for beginners.

Ingredients

• 3 tablespoons oil or butter
• 1 onion, diced
• 6 garlic cloves, roughly chopped
• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
• 1/4 of an apple, thinly sliced
• 1 pound parsnips, washed and sliced into 1/2-inch thick rounds
• 4 cups vegetable or chicken stock
• Salt, to taste
• 1/4 teaspoon ground cardamom1
• /8 teaspoon white pepper
• 1/2 cup heavy cream, half-and-half, or vegan cream
• Crushed toasted hazelnuts (or walnuts)
• Drizzle of hazelnut oil (optional)
• Fresh thyme sprigs

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Instructions

1. Heat the oil or butter in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 6-7 minutes, stirring occasionally, until it becomes fragrant and golden.Add the chopped garlic, thyme, and sliced apple to the pot. Stir and cook for another 2-3 minutes until everything smells delicious and fragrant.
2. Stir in the sliced parsnips and pour in the stock. Add a pinch of salt. Increase the heat to bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 12-14 minutes, or until the parsnips are tender when pierced with a fork.
3. Turn off the heat. Use an immersion blender directly in the pot to blend the soup until smooth. Alternatively, transfer the soup in batches to a regular blender and blend until creamy, then return it to the pot over low heat.
4. Whisk in the cardamom, white pepper, and cream (if using). Taste the soup and adjust the salt and spices to your preference.Ladle the soup into bowls. Garnish with crushed toasted hazelnuts and a sprig of thyme. If you have hazelnut oil, drizzle a little on top for added flavor. Serve warm and enjoy!

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