Vegetarian French Soups & Stews Recipes | Vegetarian Times Skip to main content

French Soups & Stews

Want to curl up with a bowl of soup or a filling stew? Any one of these great recipes will do the trick.
Soupe au Pistou

Soupe au Pistou

Pistou is a fragrant sauce of garlic, basil, and olive oil that's related to Italian pesto. Here, it is stirred into a Provençal soup at the last minute. The heat of the soup releases the flavors of the garlic and basil without cooking them.

Fresh Pea Soup with Tarragon

Fresh Pea Soup with Tarragon

Warm or chilled, this bright green soup is the epitome of spring. Tarragon has a strong, slightly anise-y flavor, so a little goes a long way in recipes.

French Potage with Pistou

French Potage with Pistou

In hospitals throughout France, meals always begin with potage, a blended vegetable soup of leeks, carrots, and potatoes. We’ve jazzed up the mild flavor with a quick pesto sauce that gets stirred in before serving.

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Asparagus and Zucchini Velouté with Parsley

Kitty Ellyson, a psychotherapist from Portland, Maine, modeled her velvety soup after a dish she tried at a roadside restaurant in France. “They served it warm, not hot, in beautiful little glasses. You could either sip it or use a teensy spoon,” she says. “The first thing I did when we got home was to try to re-create it.”

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Vadouvan-Spiced Red Lentil Soup

Vadouvan, a French-Indian spice blend similar to curry powder or garam masala, is used here to season a thick, satisfying protein- and folate-packed lentil soup.

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Blanquette de Tempeh

Channel your inner Julia Child to make this classic French dish sans veal, the meat that’s usually used. The cream sauce is made with a flavorful cooking broth and a roux, then finished with a little soy creamer. For a more traditional recipe that uses dairy, replace the margarine with butter and finish the sauce with heavy cream. Serve over rice or pasta.

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Creamy Tomato-Basil Bisque

“Muir Glen Organic Fire Roasted Tomatoes aren’t tinny-tasting like some canned varieties,” says Beverly Lynn Bennett, author of Vegan Bites and The Complete Idiot's Guide to Vegan Cooking. Fire roasted over natural hardwood, they have a sweet, smoky flavor that's great in soup.