Soup Recipes

A bowl and a spoon is the line here: soup is what you eat straight from the pot, not a sauce ladled over rice or noodles. Vegan Mapo Tofu and Vegetarian Vindaloo Curry live a page over for exactly that reason.

Meatless Tortellini Soup is the fastest way in, at about thirty-five minutes. Instant Pot Vegetable Soup asks for roughly twenty minutes of chopping and stirring and lets the pot handle the rest, and Vegetarian French Onion Soup takes the longest, close to two hours, much of it spent caramelizing onions low and slow. For a pureed bowl instead of a chunky one, Vegan Corn Chowder and Vegan Tomato Soup both finish smooth, the tomato version built on browned tomato paste and coconut milk rather than cream.

Acid stirred in at the very end, off the heat, is what separates a flat pot of vegetables from something with an edge to it. Black Bean Soup gets a tablespoon of vinegar after the burner is off, Vegetarian Borscht Soup is soured the same way and finished with raw garlic and fresh dill, and Vegetable Soup gets its lift from lemon added right before serving. Simmer that acid in with the rest instead and it cooks off flat.

Badges on the cards mark vegan, gluten-free and dairy-free. Meatless Tortellini Soup and Vegan Minestrone Soup both carry pasta, so for a gluten-free bowl, swap in a gluten-free noodle and add it close to serving time rather than letting it sit in the hot broth, where it keeps absorbing liquid and turns soft.