All Vegetarian Recipes: 2,600+ Plant-Based Ideas

Sopa de Ajo, Spanish garlic soup, turns a head of sliced garlic, smoked paprika, stale bread, and one egg into the most satisfying single-serving dinner I know. It cooks in twenty minutes flat. And since it's written per person, multiplying it for a crowd is...

Rich and velvety vegetarian cheese soup is exactly what the title promises: a butter, flour, and milk base loaded with aged Gouda and smoked Edam until the spoon stands at attention. A dash of vegetarian Worcestershire and paprika keep it grown-up. Thirty-five minutes...

Creamy sweet potato soup is the orange velvet of the soup world: sweet potatoes and carrots simmered soft, blended silky, and finished with cream and a bright squeeze of lemon. It reheats like a dream, which makes it Sunday-make, Tuesday-eat cooking. Eighty-five...

Creamy garlic tortilla soup comes together in half an hour but eats like a long-simmered meal: crisp tortilla strips, melting cheese, and a tomato-garlic broth finished with cream. It's the soup I make when someone at the table needs rescuing from a bad day. A...

Mushroom and beet borscht here is the clear, crystal-honest kind: a strained vegetable broth tinted ruby by beets and deepened by dried wild mushrooms. It's a slow Sunday project, five hours from first chop to ladle, and every minute shows. Serve it piping hot in...

Spanish-inspired garlic and tomato soup is what happens when you have good olive oil, a head of garlic, sweet paprika, and day-old bread all pointing at dinner. The soup itself is silky and rust-red; the buttered toast floating on top is non-negotiable. Thirty-five...

Vibrant green spinach and potato soup looks like spring in a bowl and tastes richer than its short ingredient list suggests. A generous spoonful of sour cream and a squeeze of lemon finish it with just the right tang. Ready in forty-five minutes, blender optional....

Rainbow veggie stew takes the entire farmers' market, corn, eggplant, peppers, zucchini, mushrooms, and cabbage, and slow-simmers it into one deeply savory pot. My secret ingredient is that single chopped dill pickle, which slips in just the right tangy edge....