It’s officially soup season! A hot bowl of soup can take the chill out a chilly day and warm you from the inside out. Try a few of our favorites. These recipes are not only good, but include nutrient-rich vegetables and proteins to create a filling dish. 

Chic’kn Noodle Soup 

  • 6 cups filtered water 
  • 1 ½ cup flat noodles 
  • ½ cup frozen green peas 
  • 1 stalk of celery, diced
  • 1 large carrot, diced 
  • ½ cup veggie chic’kn nuggets, chopped 
  • 1 tbsp. Chic’kn-style seasoning 
  • ½ tsp. Garlic powder 
  • 1 tsp. Parsley for garnish 
  • 1 tbsp. Arrowroot powder or cornstarch 
  • Additional ½ cup filtered water 


  • Pour water into a large pot and bring to a boil, Add noodles and cook until al dente. Add peas, carrots, chic’kn pieces and seasonings. Dissolve arrowroot powder or cornstarch and add to soup. Simmer for 10 minutes. Add more water or adjust seasonings, if needed.  
  • Variation: Add chopped broccoli or spinach for added nutrients. 

Cheezeburger Soup 

  • 3 slices veggie bacon, chopped  
  • 1 sweet onion, chopped 
  • 2 stalks celery, diced 
  • 2 carrots, diced 
  • 2 cloves garlic, minced 
  • 2 tbsp. Olive oil 
  • 1 lb. veggie ground beef (Beyond Beef, Boca, Gardein, Morningstar Farms or similar) 
  • Salt  
  • Freshly ground black pepper  
  • 2 tbsp. yellow mustard 
  • 1 (16-oz.) diced tomatoes, drained 
  • 3 c. low-sodium vegetable broth 
  • 2 c. shredded cheddar, plus more for garnish
  • 1 c. half and half 
  • 3 tbsp. all-purpose flour 
  • Pickle slices, for serving 


  • In a large pot over, heat oil over medium heat. Add bacon and cook until crispy. Set aside on a paper-towel lined plate to drain oil. Add onion, celery, and carrot to pot and cook until soft, 5 minutes then add garlic and cook for one minute more. Add plant-based ground beef and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Season with salt and pepper.  
  • Stir in mustard, broth, and diced tomatoes. Simmer let cook about 10 minutes. Lower heat and stir in cheese, half and half, and flour. Cook until the cheese has melted, and soup is thickened, about 15 minutes. 
  • Top with bacon, cheese and pickles. Enjoy! 

Classic Tomato Basil Soup 

  • 1 tbsp. extra-virgin olive oil 
  • 1 small yellow onion, chopped 
  • 2 garlic cloves, minced 
  • 1/2 tsp. crushed red pepper flakes 
  • 2 tbsp. tomato paste 
  • 1 tsp. fresh thyme leaves, plus more for garnish 
  • 2 (28-oz.) cans whole peeled tomatoes 
  • ½ chopped basil leaves 
  • Salt 
  • Freshly ground black pepper 
  • 2 c. vegetable stock 


  • In a large pot over medium heat, heat oil. Add onion and cook until soft and translucent. Add garlic, red pepper flakes, and tomato paste and cook until garlic is slightly brown and tomato paste has darkened. 
  • Add thyme, basil and cans of tomatoes, along with the juice. Add vegetable stock and bring up to a simmer. Cook for 10 minutes. 
  • Blend with immersion blender or place into a blender in batches and blend until smooth. Serve with a drizzle of olive oil and some fresh basil leaves. This soup is great accompanied with a simple grilled cheese sandwich or a crusty bread for dipping. 
Print Friendly, PDF & Email