| | |

10 Vegetable Soup Recipe

Sharing is caring!

Now that it’s finally soup season, I’m so excited to share this 10 vegetable soup recipe! It’s hearty, delicious, and perfect for fall! This recipe is vegan and can be easily made gluten-free, so everyone can enjoy it! If you love soups as much as me, be sure to try this gluten-free cream of mushroom soup next (it’s my very favorite.)

10 vegetable soup in bowl surrounded by pumpkins and carrots

If you’re a Panera Bread fan, you may have tried their 10 vegetable soup. As much as I enjoy their rendition, this is not a Panera copycat recipe, but rather, my own spin! The beautiful thing about this recipe is the freedom to get creative! You can follow my recipe to the T, or experiment and make it your own.

One thing you’ll notice that I’ve done differently than Panera is that I’ve added some fun & festive pasta. If you’re trying to keep this gluten-free, you can omit it or make your own gluten-free pasta dough.

🥄 Why This Recipe Works

  • You can easily swap out the vegetables you don’t like with veggies you prefer!
  • Want to make it gluten-free? Just omit the pasta, or use a gluten-free pasta instead.
  • This is a vegan soup, but you can add meats like chicken, sausage, meatballs, or shredded beef if you want some additional protein.
  • Ten vegetable soup requires little prep time and can be made in under an hour.

🛒 What You Need To Make 10 Vegetable Soup

10 vegetable soup recipe ingredients

📝 Recipe Modifications And Substitutions

  • Veggies: You can use any 10 veggies you want but I recommend using carrots, zucchini, tomato, kale, corn, celery, yellow onion, cauliflower, shallot, and garlic.
  • Cashews & nutritional yeast: These are for making a cashew cream, but you can also use heavy cream or another dairy-free cream.
  • Mirin: This is optional. You can also use rice vinegar, soy sauce, or a little white wine.
  • Lemon juice: Lime juice works too, but either way, I recommend using fresh juice, not bottled.
  • Seasonings: I use oregano, parsley, basil, paprika, and sea salt. Other good spices to use would be chili powder, black pepper, red pepper flakes, Italian seasoning, bay leaf, garlic powder, onion powder, and cumin.
  • Vegetable broth: You can also use vegetable stock, Better Than Bullion, or chicken broth.
  • More veggies to consider: red bell pepper, yellow bell peppers, parsnip, poblano pepper, spinach, potatoes, cabbage, broccoli, leeks, or your favorite vegetables.

*See recipe card for full list of ingredients

🥘 How To Make This Recipe

Step 1: Dice onion, shallot, zucchini, carrot, cauliflower, and celery then add to a large pot. Saute over low-medium heat with olive oil, rosemary sprigs, oregano, parsley, basil, and salt for about 5 minutes or until onions are translucent. Add minced garlic and saute for another minute, then add vegetable broth. Bring to a boil over medium-high heat, then reduce to a gentle simmer for 20 minutes.

Step 2: Boil pasta until al dente or according to package instructions, then drain and set aside. Once soup has simmered for 20 minutes, remove rosemary sprigs, then add diced tomato, corn, minced garlic, tomato paste, mirin, and paprika and stir.

Pro Tip: A little lemon zest can be a great addition too!

Step 3: Blend cashews, nutritional yeast, lemon juice, and 1 cup pasta water to create the cashew cream.

Step 4: Mix in cashew cream, pasta, and kale. Remove from heat after about a minute or when kale begins to slightly wilt.

Step 5: Serve in individual bowls and enjoy!

10 vegetable soup closeup with spoon

Still hungry? Try this vegan Indian lentil soup, sabut masoor dal.

🤷🏻‍♀️ Recipe FAQs

How do you add richness to vegetable soup?

You can add richness and flavor to vegetable soup by adding butter, seasonings, herbs, citrus, soy sauce, vinegar, or wine.

What is the most common thickener for soups?

Corn starch is the most common thickener for soups. Heavy cream also makes a great thickener. For this 10 vegetable soup recipe, I use cashew cream, which makes the soup ever so slightly thicker, while still maintaining a broth-like consistency.

👩🏻‍🍳 Pro Tips

  • Want to make this 10 vegetable soup even more filling? Try adding in some brown rice, garbanzo beans, barley, grains, white beans, or lentils!
  • If you don’t mind a little dairy, adding some parmesan cheese can kick this soup up a notch.
  • Store leftovers in an airtight container in the fridge.
  • If you choose to freeze this soup, I recommend removing the pasta first.

Love this 10 vegetable soup recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page. 

Stay in touch with me through social media @ InstagramPinterest, and Facebook! Don’t forget to tag me when you try one of my recipes!

10 vegetable soup on plate with pumpkin seeds on placemat with pumpkins
10 vegetable soup in bowl surrounded by pumpkins and carrots

10 Vegetable Soup Recipe

This 10 vegetable soup recipe is hearty, delicious, and perfect for fall! It's vegan and can be easily made gluten-free, for all to enjoy!
5 from 2 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, Side Dish, Soup
Cuisine American, Italian
Servings 4 servings
Calories 427 kcal

Ingredients
  

  • ½ cup yellow onion
  • 1 shallot
  • ½ cup zucchini
  • 1 cup carrots
  • 1 cup cauliflower
  • ½ cup celery
  • 2 Tbsp olive oil
  • 2 sprigs rosemary
  • ½ tsp oregano
  • 1 tsp parsley
  • 1 tsp basil
  • 1 tsp sea salt
  • 2 cloves garlic
  • 4 cups vegetable broth
  • 1 cup pasta
  • 1 cup tomato (diced, seeded)
  • 1 cup corn
  • ¼ cup tomato paste
  • 2 Tbsp mirin
  • 1 tsp paprika
  • 1 cup cashews
  • ¼ cup nutritional yeast
  • 2 Tbsp fresh lemon juice
  • 1 cup kale

Instructions
 

  • Dice onion, shallot, zucchini, carrot, cauliflower, and celery then add to a large pot. Saute over low-medium heat with olive oil, rosemary sprigs, oregano, parsley, basil, and salt for about 5 minutes or until onions are translucent. Add minced garlic and saute for another minute, then add vegetable broth. Bring to a boil over medium-high heat, then reduce to a gentle simmer for 20 minutes.
  • Boil pasta until al dente or according to package instructions, then drain and set aside. Once soup has simmered for 20 minutes, remove rosemary sprigs, then add diced tomato, corn, tomato paste, mirin, and paprika and stir.
  • Blend cashews, nutritional yeast, lemon juice, and 1 cup pasta water to create the cashew cream.
  • Mix in cashew cream, pasta, and kale. Remove from heat after about a minute or when kale begins to slightly wilt.
  • Serve in individual bowls and enjoy!

Nutrition

Serving: 2cupsCalories: 427kcalCarbohydrates: 47.1gProtein: 12.5gFat: 23.8gSaturated Fat: 4.4gSodium: 1337mgFiber: 6.9gSugar: 15.4g
Keyword 10 vegetable soup recipe
Tried this recipe?Let us know how it was!

Sharing is caring!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating