2 Best Vegetable Soup Without Tomato Recipes Ever

I have finally decided to cook a steamy hot pot of soup on the weekend, which works the best for our family since we’re going to have it for Sunday lunch. And spare some leftovers on Monday night as well - it’s great, isn’t it? Anyway, I’m now seeking the best recipe for the soup, but they Should Not include tomatoes.


Thank God, I have found 2 of my favorites - my perfect vegetable soup without tomato recipes! Trust me; they’re freaking amazing with full of fresh veggies and a strong flavor that could make you remember forever!

Ready? Let’s start with the first of my most favorite soup: The Coconut Curry Soup.


You might not restrain the hunger once knowing what I am going to make now - Well, it’s a creamy-textured coconut curry soup that gets filled with plenty of fresh veggies.

Greater than knowing this, the dish owns a fierce Thai influence flavor, thanks to the unique ingredients I’ve decided to use for this soup: lemongrass, curry, cilantro, and ginger.

It must be soup that is made exclusively for the January blues, and once tasting it, you no longer feel frustrating yet energetic at both study and work.

Now here are the essential ingredients you have to prepare, to make the soup thicker and more aromatic:



  • 1 Tablespoon of coconut oil
  • 1 Medium yellow onion (It’ll be diced into small squares)
  • 1 Tablespoon of curry powder
  • 2 Tablespoon of red curry paste
  • ½ teaspoon of turmeric
  • Three garlic cloves (Mince them for use)
  • 1 Tablespoon of fresh ginger (Mince it for use)
  • ½ Tablespoon of lemongrass paste​


  • One small carrot (It needs to be thinly peeled and half-chopped)
  • One red bell pepper (dice them later)
  • 10 oz of white mushrooms (slice them up!)
  • 3 oz of snow peas and then cut them in half diagonally


  • 8 Cups of veggie broth
  • 214 oz of canned full-fat coconut milk
  • 3 Tablespoon of brown sugar
  • 1 Tablespoon of Worcestershire sauce
  • 1 Tablespoon of soy sauce
  • ½ Teaspoon of red pepper (You’ll crush them up)
  • ½ Tablespoon of miso paste​

Final Ingredients

  • 20 oz of firm tofu (drain and dice them up!)
  • Two limes (Get their juices)
  • A handful of spinach
  • ½ cup of cilantro (chop them for use)
  • Two green onions (slice them thinly)

How To Make It?

Prepare a big soup pot by heating coconut oil over your medium heat. Add all the aromatic ingredients and then saute until the onions start to become brown for 5 minutes. Around that time, chop up the veggies and add them to the pot. Start to saute until you see the carrots starting to soften a bit, for 8 - 10 minutes.​

Remember what your broth ingredients are? Then in the next step, add all of them in the pot, except for the miso paste (Here’s how to make Miso Paste at home). Take a little cup and add ½ cup of the hot broth to stir in the miso paste until they’re dissolved. Add to the pot and stir for the perfect combination.

Turn the heat to the medium flame and enable to cook for 5 minutes more, but do not let it boil. Once getting heated, turn the flame to low and add the final ingredients. Next, cool in a duration that is long enough to heat your tofu.

Now, you’ve got the fantastic vegetable soup without tomato:


Now I can see a recipe with a butternut squash, but what does a butternut squash taste like? We’ve got an article providing you with the most interesting information about this vegetable in case you’re interested!

Well, everyone would have a love or hate relationship with it for sure, but this vegetable soup without tomato but only squash would be the best, at least for my family. Just feel it when it comes to the taste, it’s charmingly sweet and kind of like the mixture of sweet potato and pumpkin.

The only difference here is the butternut squash is softer in texture. And we can freely taste it with many savory dishes.

This type of soup won’t need a pan but only a medium pot to make, and guess what? You will certainly yearn for the veggies the whole day and night. It’s pretty delicious that I can’t even describe it by words. Super easy - amazingly delicious - nutritious are properly the exact words to depict the soup.

Take a look at what ingredients I am going to use for this charming soup:


  • 1 Tablespoon of olive oil
  • 1 ½ Cups of celery (Dice them for cooking)
  • 1 Bell pepper (They must be diced)½ Cup of green onions (Slice them!)
  • 5 Garlic cloves (They’re minced, guys)
  • 1 Teaspoon of salt
  • 2 Teaspoon of Italian seasoning
  • 7 Cups of water
  • ¼ Teaspoon of ground black pepper
  • 2 cups of butternut squash, all peeled and cubed
  • One 15oz can of white beansOne 15oz can of green beans
  • 1 Cup of sweet corn
  • 1 Teaspoon of balsamic vinegar
  • 3 Tablespoon of mint, all chopped finely
  • 1 - 2 big handfuls of spinach
  • 1 Tablespoon of thyme leaves for decoration
  • 8 Cups of veggie broth (updated- thank Connie)

Using the canned green beans, in my personal opinion, is just better than the fresh beans since I kind of hate their squeaky crust. But it’s fine if you choose another one, just use whatever you like!

How To Make It?

Heat the oil in a soup pot, add your prepared celery, bell pepper, and green onions. Stir them over the medium flame, covered for 5 minutes. Next, open the lid and keep cooking for five more minutes.​

Add the garlic, salt, and Italian seasoning in the pot and constantly stir for one minute until you feel it fragrant. After that, add water, veggie broth, black pepper and bring it to a boil. Try to turn down to low and continue simmering for 15 minutes (if you use a pressure cooker, do it only for 5 minutes).

Finally, turn off the heat and add vinegar, mint, spinach to stir them together. Ensure your spinach to wilt in the pot, and then you can serve the soup with some fresh thyme for the best flavor. However, if you don’t have thyme, choose the substitutes, instead!

After 15 minutes, it’s time to add the squash and start simmering for more 10 minutes before covering it. Next, add the green and white beans and cook over low flame for a couple of minutes.


I can feel the instant happiness after finding my best vegetable soup without tomato recipes that I’ve just shared! My husband will stare back at me with all the love after seeing these tasty and hearty looking soups - I knew it, for sure! They’re by far my proudly dishes and comfort soups without having to use tomatoes. Now it’s your turn, make them on your own if you like to go for the veggie-heavy soup! 

Recently, I share my favourite recipe about Vegan Cookie Dough. Do you want to try it? Enjoy;)

Kevin Richard

Hi all! I’m Kevin. I spend plenty of time in the kitchen every day because I love cooking healthy and delicious foods for my family and friends. Cooking gives me a chance to be creative and fun. It’s also one of the most meaningful ways to express my love and take care of my little family.

Click Here to Leave a Comment Below 6 comments
Mary - last year

Hi Richard,

Decided to make this soup today but got to the part where it says add veggie stock. That’s not on he ingredient list.

Did I miss something? Let me know!


    Kevin Richard - last year

    HI Mary,

    Let you check it again. All ingredients are listed on that.


Connie Miller - last year

How much veggie broth for the Butternut Vegetable Soup? I couldn’t find it in the ingredients.

    Kevin Richard - last year

    Hi Connie,

    Normally, I put 8 cups of veggie broth for 6 servings.

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