Love Soup: 160 All-New Vegetarian Recipes from the Author of The Vegetarian Epicure by Anna Thomas

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Notes about this book

  • Recluse on January 27, 2011

    The Caramelized Cabbage Soup is amazing, as are many of the other recipes.

Notes about Recipes in this book

  • Cannellini and golden tomato soup

    • westminstr on October 16, 2013

      Made with precooked beans from the freezer, it needed no additional liquid beyond bean broth and tomatoes. I skipped the lemon as well. The summer tomato taste really came through. Really, really good. O ate two bowls but E wouldn't touch it.

  • Green soup: the original

    • westminstr on October 30, 2012

      I would call this soup good not great. It did seem very healthy and energizing, which I liked. Maybe my bunches of greens were small, but the soup was more watery than expected. Would like to try some of the other versions. O ate 5 bites or so.

    • TrishaCP on November 23, 2013

      I used large bunches of greens (curly kale and chard) and was very generous with the cilantro. Once puréed, the soup gets pretty murky looking, so consider skipping the purée if you or others are sensitive. Plan to doctor it with lots of hot sauce, lemon, olive oil.

    • adrienneyoung on November 18, 2013

      This is my second green soup. First was the mushroom version. I like these green soups increasingly much!

  • Neeps and tatties soup

    • westminstr on March 03, 2014

      Good, but not good enough to do again.

    • Nancith on November 30, 2016

      We loved this soup! Simple & pretty quick to make, the flavor was not complex but very flavorful, different than the standard potato soup drowning in cheese & other heavy touches. Definitely will make again.

    • Lepa on December 27, 2019

      I love turnips and was craving them but not everyone in my family feels the same so I thought this soup would be an acceptable compromise. It was well received but didn't quite satisfy my turnip craving. I used chicken stock instead of vegetable stock here and it was good. We served this with Ina Garten's Irish Guinsess Brown Bread, which was a killer combination.

  • Potato and tomato soup with sage

    • westminstr on November 26, 2012

      I liked the soup quite a bit. It was gentle yet flavorful and felt very nourishing. O refused to touch it.

  • Red cabbage and apple salad

    • westminstr on February 16, 2014

      This was strange. Not inedible, but I wouldn't repeat. The first recipe from this book that hasn't worked for me.

  • Red lentil and squash soup

    • westminstr on February 03, 2013

      This soup was lovely and warming. Subbed calabaza for butternut and moong dal for red lentils. Used water instead of broth. Garnished with crumbled feta. O tried a bite and said he didn't like it, but E ate it up.

    • tui on June 23, 2016

      I used kumara (sweet potato) instead of the squash because that was what I had, and used some of my own chicken stock as we are not vegetarians. The soup was delicious - my partner loved it.

    • janbee on November 16, 2016

      We love this soup. The first time I made it, I used the full amount of cumin, which was fine with my husband but too much for me. The second time I reduced the cumin from 1 tablespoon cumin seeds, toasted and ground, to 1.5 teaspoons ground cumin, just enough to give flavor without overwhelming all the other tastes.

    • Leahspitzer on February 12, 2017

      This was good! Used immersion blender to purée butternut squash with some of the soup. Served with a little olive oil and garlic croutons.

  • Zucchini and basil soup

    • westminstr on July 08, 2014

      Made this because I wanted to use a lot of basil but not in pesto. Also used garden zucchini. I was disappointed in the flavor which lacked complexity. It might have been better if I cooked the squash in broth instead of water. I thought it was a waste of my garden squash. I'll serve leftovers as a chilled soup, will add to the note if the soup is better after some time in the fridge or served cold.

  • Brown rice and chinese cabbage salad

    • ellabee on August 06, 2014

      p.477. Halved, since I knew only I'd be eating it. Recipe calls for cooked brown rice but says nothing about overcoming refrigeration: Steamed mine briefly in microwave and let cool fully to room temp on a plate before combining with veg. An important feature of this salad is the way the astringent dressing wilts the cabbage as it sits, so you don't want warm rice soaking up all the dressing before that gets a chance to happen. Will make again; nice additions would be marinated & baked tofu cubes and chopped chives or garlic chives.

  • Black bean and squash soup

    • cespitler on December 11, 2016

      Yum--the Black Bean and Squash Soup is absolutely delicous. Do not skip the bit of lemon juice at the end and, the addition of a bit of cheese is fun, too. I pulled out a few more beans than suggested so that it there are more whole. I ate this with corn chip since that is what I had in the pantry.

    • TrishaCP on November 04, 2015

      This was really tasty. I used red nightfall beans as I didn't have any black beans. You need to ignore the instructions about pre-cooking the beans- they really should be soaked overnight or plan for many more hours of cooking time before they'll be tender. I used only one jalapeno chile as I was short, and I would definitely go for more next time- with all of the squash and beans the soup can take the heat!

    • eliza on December 17, 2016

      A good soup with a nice balance of flavours. A nice kick is provided by the jalapeño peppers. I pre soaked my beans overnight for this one.

    • Nancith on November 06, 2018

      I agree with other reviewers: this is a fantastic soup! It's spicy, tangy, warming all at the same time. Being short on time, there was a bit "cheating" on my part, using canned black beans, & not roasting the squash, but cooking it with all the other veggies in broth till tender, then pureeing. My guess is roasting the squash enhances the flavor even more. A keeper for sure!

    • Rinshin on November 10, 2018

      A more flavorful and spicier soup version of Mexican pureed pinto beans. I liked the soup better before pureed for the texture and looseness. Felt like I could taste the components better. But, this is a very tasty soup even when using canned black beans like I did. Used roasted butternut squash and it is a good use of butternut squash with the increased savoriness coming from being roasted. Sprinkled feta on top before serving.

  • Grilled goat cheese sandwich

    • Christine on December 09, 2016

      So easy and delicious -- basically a bit of a fancier grilled cheese. I usually use extra pesto and sun-dried tomatoes. And I've also substituted mozzarella cheese and various breads.

  • Green soup with sweet potatoes and sage

    • TrishaCP on December 02, 2017

      I used the Red Russian kale called for, and it was quite nice. Like the other green soups in this book, it is a bit murky looking and needs the hit of lemon juice for brightening. I thought the sweet potatoes and sage would be dominant, but they are really just background notes. Pleasant ones for sure, but not dominating.

    • Recluse on February 02, 2012

      This is a wonderful, velvety soup that I like even better than the standard green soup recipe.

    • Nancith on December 17, 2014

      Wow! what a lovely, delicious soup! Smooth flavor & texture. Used collard greens instead of kale, & ended up with a couple of white sweet potatoes by accident. Still a wonderful combination.

  • Caramelized cabbage soup

    • TrishaCP on December 17, 2016

      This was good though verging on ridiculous at calling it a "soup." As Nancith says, it is very thick. I couldn't find dill at the store this time of year, so I used a combination of dried tarragon, summer savory, and thyme (about 1/2 tsp each)- I liked it but I know I would have really loved the dill more.

    • Nancith on November 04, 2015

      A hearty soup loaded with mellow flavors, brightened with dill at the end. The only quibble I have with it is the amount of broth seems way too small, although perhaps my amount of cabbage was way too big. Either way, I had to add several more cups liquid, & even then it was super thick, more like stew.

  • Gazpacho andaluz

    • TrishaCP on August 03, 2013

      A good basic gazpacho. I used slightly less red pepper than called for, and omitted the onion and black pepper (not for me in a gazpacho). I also found that I only needed 2 teaspoons of salt. (Note- you only need the cherry tomatoes if you want them as a garnish.)

  • Winter squash and yam soup with poblano peppers

    • TrishaCP on December 29, 2016

      This made a hearty and filling soup. I used turkey stock since it was on hand, and I liked the depth of flavor it brought. I also waited to add the cilantro until the squash and onions had cooked through. I liked the heat that the chiles brought to the table (in my case, Anaheim), but I am a bit on the fence about the textural component. Anyway, we liked this one quite a lot!

  • Green soup with ginger

    • eliza on December 17, 2016

      I really love this one. I do use chicken stock (a light one), so my soup is not vegetarian. Over the years I think I have adapted this soup quite a bit, using a smallish amount of sweet potato and lots of ginger.

  • Green soup with mushrooms

    • adrienneyoung on October 12, 2013

      It really needs a drizzle of good olive oil and a little bit of good crumbled feta. But with those little gestures, it's a great soup! Vivid, vivid green.

    • adrienneyoung on March 14, 2020

      I’ve been making this soup almost since the last financial crisis. I made it again today. Yep: it’s the perfect soup for a crisis. Delicious, comforting, healthy, freezes well... what more could a body want? Crumble a bit of young goat cheese in the centre of the soup plate, drizzle some good olive oil over, and it is positively celebratory.

    • adrienneyoung on January 18, 2014

      I assed a couple of cups of roasted pumpkin this time: this is just an infinitely adaptable soup. And, of course, delicious. And, finally, A great "crisper emptier"!

    • adrienneyoung on December 31, 2016

      Bill has a cold and is off his feed. He gobbled this up, though. It really is just lovely. Few crumbles of feta on top and a drizzle of peppery olive oil. Emphatically a keeper.

    • adrienneyoung on January 22, 2019

      Still making this. Still a keeper. Yum.

    • mzgourmand on October 25, 2019

      This soup is healthy & vibrant - you feel virtuous drinking it! I didn't really taste the mushrooms, though it had a deeper depth of flavor than some of her other green soups - agree that it is improved by olive oil drizzle, lemon juice drizzle, feta, right before serving.

  • Kale and sweet potato soup with cumin and lemon

    • adrienneyoung on January 12, 2013

      This is a really nice soup. Not necessarily company food but, if carefully made, nice. Keeper.

  • Cauliflower bisque with buttered breadcrumbs

    • FJT on January 30, 2019

      A good, serviceable recipe. I used a commercial stock for speed. The goats cheese and lemon lift what could otherwise be a bland recipe. I didn’t do the breadcrumbs.

  • Pickle soup

    • jenmacgregor18 on April 07, 2015

      I go light on the dill and use vinegar pickled dills -not fermented pickles. Something about it not being vinegary enough with the fermented ones. very good; but it does make a lot!

  • Ten-vegetable soup with cranberry beans

    • jenmacgregor18 on April 07, 2015

      excellent. I freeze it too. The basil pesto is necessary, otherwise it is too bland.

    • christineakiyoshi on January 19, 2020

      Absolutely delicious and filling. Be sure to make the basil pesto and put a dollop on top.

  • Fennel and onion soup

    • AnitaNgaire on December 30, 2012

      Can be made in the slow cooker, in which case no oil is needed.

  • Snap pea, asparagus, and fennel soup with spring herbs

    • Nancith on April 20, 2016

      Lovely soup,even though a few substitutions were necessary. No fennel at the grocery, so celery was used, & I forgot to buy asparagus, so used fresh green beans instead. The combination of mint & dill was wonderful, perfectly balanced, but not overpowering. Definitely will make again, hopefully w/ all the listed ingredients! A pretty quick soup to cook, as well.

  • Spring green soup

    • Nancith on April 19, 2017

      Another sumptuous soup from the Love Soup cookbook! It's beautifully fresh and healthy tasting, with a full taste, yet a brightness from the mint & lemon. Since there was only a sorry looking lemon half in my fridge, I supplemented with some lemon pepper to amp up the citrus kick.

  • Rustic leek and potato soup

    • Nancith on February 17, 2014

      Such a lot of flavor from a rather simple soup! Will definitely make this again.

  • Zucchini and potato soup

    • Nancith on April 18, 2018

      Really nice soup with light, bright flavor--the lemony basil notes really elevate this, and the caramelized onions add depth. The soup can be served as is, or pureed. I honestly didn't like the look of the un-pureed version with lots of chunks of zucchini floating around, so I did a half-pureed version, which was more appealing.

    • christineakiyoshi on September 08, 2019

      Fresh tasting soup and great way to use zucchini from the garden. We blended it.

  • Mushroom barley soup with cabbage

    • julesamomof2 on December 31, 2018

      This is a wonderful soup made even better by the genius addition of smoked hot paprika. I left out the green onions because I didn't have them, and upped the barley. This could easily be vegan by leaving out the little bit of butter she calls for.

  • Olive and rosemary focaccia

    • Lepa on December 27, 2018

      This was good and very easy. It might need a little more salt. I also think it would benefit from an overnight rest to improve the flavor but it was good as is.

  • White bean and garlic soup with greens

    • Lepa on December 27, 2018

      This was just okay. It wasn't as creamy or flavorful as some of the other white bean soups I make. Also, the bunch of chard I used had some purple so the soup was a dingy lavender color. Not sure I'd make this again.

  • Cold peach and nectarine soup with strawberry sauce

    • leilx on August 05, 2018

      This is delicious! Kinda like an Indian lassi. I made it with only peaches as I didn’t have nectarines and used nutmeg instead of cinnamon. I think it probably works best with a non-Greek yogurt (although I used that as I had it and it turned out fine. Also I didn’t make the strawberry sauce and it was delicious without but I’d like to try the sauce.

  • Butter bean and summer vegetable soup

    • christineakiyoshi on October 11, 2020

      Tasty! No recommendations for substitutions—very good as is. The broth thickens on the second day.

  • Green lentil soup with cumin and lemon

    • christineakiyoshi on March 25, 2020

      So delicious! I didn't have any chard and left it out--still very yummy. This is cilantro forward--which I love!

  • Simple basil pesto

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  • ISBN 10 0393332578
  • ISBN 13 9780393332575
  • Published Oct 30 2009
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher WW Norton & Co
  • Imprint WW Norton & Co

Publishers Text

Delicious recipes for vegetarian soups from the author of "the most influential cookbooks in the history of modern vegetarian cuisine" (Chicago Sun-Times). Anna Thomas's Vegetarian Epicure cookbooks have sold millions of copies and inspired generations. Now she describes her love affair with the ultimate comfort food. "From my kitchen to yours," Thomas says, "here are the best soups I've ever made."

Her wonderfully creative recipes make use of fresh, seasonal produce - try black bean and squash soup in the fall, smoky eggplant soup in midsummer, or seductively perfumed wild mushroom soup for Christmas. Silky puree or rib-sticking chowder - each recipe has room for variation, and nearly all are vegan-friendly.

Love Soup also provides recipes for breads, hummus, pesto, salads, and homey desserts - and simple menus that put soup at the heart of the meal. Throughout, Thomas offers expert advice on shopping, seasoning, tasting, becoming a cook. With soups that delight and nourish, Thomas invites us all into the kitchen, to the most old-fashioned food and the newest, to the joy and good sense of home cooking.


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