Roasted cherry tomato soup bursting with natural sweetness, garlic, and basil. This easy soup recipe is perfect for any season!

Roasted Cherry Tomato Soup That Tastes Like Summer in a Bowl

There’s something magical about cherry tomatoes when they hit the oven. They go from sweet to sweeter, slightly caramelized, and bursting with flavor in just 45 minutes. This cherry tomato soup recipe builds on that magic, blending oven-roasted tomatoes with garlic, onion, and potatoes for a silky, rich soup that tastes like summer and comfort food all at once.

It’s perfect for those late summer harvests when cherry tomatoes are overflowing in baskets, or any time you’re craving something delicious and fresh without the fuss. This is roasted cherry tomato soup at its best—simple, hearty, and deeply flavorful. I love topping each bowl with a sprinkle of Parmesan cheese, a handful of crunchy croutons, and a few fresh basil leaves.

Ingredients and Estimated Cost:

Recipe Cost: $10.04

Per Serving Cost: $2.51

Here is a list of the ingredients you will need for the recipe, along with their importance to the recipe and some simple substitutions.  

• 2 lbs Cherry tomatoes: These are the star of the soup. After roasting in the oven, their naturally sweet and tangy taste deepens. You can substitute grape tomatoes. 
• 1 yellow onion: Yellow onions have a naturally sweet taste. A white onion can be used as a substitute; however, it will not add as much sweetness as the yellow onion. 
• 5 garlic cloves: Garlic adds a savory warmth to the soup. I prefer fresh, but you can substitute one teaspoon of garlic powder. 
• 2 Yukon gold potatoes: These add a creaminess to the soup without using dairy and help thicken it.
• 2 tablespoons olive oil: Helps the vegetables roast. You can use avocado or vegetable oil instead. 
• 3 cups vegetable broth: This is the base of the soup. You can use chicken broth if you are not concerned about keeping it plant-based. 
• 10-12 Basil leaves: Adds a fresh brightness to the soup’s flavor. 
• 1 teaspoon Thyme: Thyme has an earthy taste, adding to the savory flavor of the soup.
• ½ teaspoon red pepper flakes: Adds a touch of heat to balance the sweetness of the tomatoes. 
• 1 teaspoon salt: Salt enhances the overall flavor of the dish. 
• 1 teaspoon pepper: Adds a little kick to the taste of the soup. 

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

How To Make Cherry Tomato Soup

Roast cherry tomatoes, onion, garlic, and potato. Blend with broth, basil, and seasonings. Heat until warm and serve with garnishes. Let me show you how: 

1. Roast the vegetables – Preheat the oven to 425°F and spray a rimmed baking sheet with non-stick spray. Arrange the cherry tomatoes, chopped onion, garlic cloves, and potatoes on the sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20 to 25 minutes until the potatoes are fork-tender.
   
2. Blend the soup – Transfer the roasted vegetables to a blender. Add the broth, basil leaves, thyme, red pepper flakes, and a bit more salt and pepper. Blend until completely smooth (hold the lid firmly to avoid it popping off from the heat).
   
3. Warm it up – Pour the soup into a large saucepan and heat over medium-high heat for about 5 to 8 minutes until hot.
   
4. Garnish and serve – Ladle into bowls and top with shredded Parmesan, croutons, and chopped basil.
   

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Sheet Pan Cherry Tomato Soup

This Sheet-Pan Cherry Tomato Soup is a weeknight hero. Roasted veggies and savory spices blend into a creamy, flavorful soup that’s just as easy to make as it is delicious to eat.

Course Main Dish

Cuisine American

Keyword sheet pan dinner, tomato soup

Prep Time 15 minutes minutes

Cook Time 28 minutes minutes

Total Time 43 minutes minutes

Servings 4 people

Calories 195kcal

Author Jillian

Cost $10.04

Equipment

• Baking sheet
• Cutting board
• Chef’s knife
• Blender
• Large saucepan
• ladle
• Measuring spoons
• Liquid measuring cup

Ingredients

FOR THE SOUP:

• 2 lbs cherry tomatoes
• 1 yellow onion large chopped
• 5 garlic cloves peeled
• 2 Yukon gold potatoes peeled and large chopped
• 2 Tablespoons olive oil
• 3 cups vegetable broth
• 10-12 fresh basil leaves
• 1 teaspoon dried thyme
• ½ teaspoon red pepper flakes
• 1 teaspoon salt
• 1 teaspoon pepper

GARNISHES:

• Parmesan cheese
• Croutons
• Fresh chopped basil

US Customary – Metric

Instructions

• Preheat the oven to 425°F and spray a rimmed baking sheet with non-stick spray.
• Place the tomatoes, onion, garlic, and potatoes on the sheet pan and drizzle with olive oil and sprinkle with salt and pepper.
• Roast for 20-25 minutes, until the potatoes are tender.
• Transfer the roasted veggies, chicken broth, basil, thyme, red pepper flakes, salt, and pepper in a blender.
• Hold the top on tight and blend until everything is puréed.
• Pour the soup into a large saucepan and heat on medium-high heat for 5-8 minutes until the soup is warmed through.
• Remove the soup from the stovetop and garnish with Parmesan cheese, croutons, and basil.
• Serve and enjoy!

Notes

Here are tips for storing and making this soup ahead of time. 

Fridge: Store leftovers in an airtight container for up to 5 days.

Freezer: Freeze in individual portions for up to 3 months. Let it cool completely before freezing.

Thaw/Reheat: Thaw overnight in the fridge, then reheat gently on the stovetop or in the microwave.

Make-Ahead: The soup can be fully prepared and stored up to 2 days in advance. It often tastes even better the next day!

Nutrition

Serving: 2cups | Calories: 195kcal | Carbohydrates: 30g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1904mg | Potassium: 918mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1623IU | Vitamin C: 72mg | Calcium: 56mg | Iron: 3mg

Cherry Tomato Soup Recipe FAQs

More Sheet Pan Recipes

If you love sheet pan recipes as much as I do, here are a few more I think you will enjoy.

• Easy Sheet Pan Bruschetta Chicken
• 30-Minute Sheet Pan Beef and Broccoli
• Sheet Pan Chicken Thighs

Posh Plate - Healthy Feel-Good Recipes

This isn’t your average tomato carrot soup. It’s a flavor explosion overflowing with health benefits, designed to satisfy your soul and nourish your body – all while adhering to paleo and Whole30 guidelines.

It costs approximately $3.93 to make this soup. The recipe makes six servings and costs around $0.65 per serving. 

What You’ll Love About Tomato Carrot Soup With Ginger

• Roasted veggies: This extra step of roasting the veggies intensifies the natural sweetness of the tomatoes and carrots, creating a deeply flavorful soup.
• Paleo & Whole30 friendly: Grain-free and legume-free, yet packed with nutrients and fiber.
• Versatile and Easy: Garnish this soup with different toppings for personalized flavor and follow the simple directions to make it easily any night of the week.

Ingredients To Make Creamy Tomato and Carrot Soup

Estimated Recipe Cost:

Recipe Cost: $3.93

Per Serving Cost: $0.65

• 4 carrots – $0.51
• 1 Yukon gold potato – $0.26
• 1 onion – $0.50
• 2 large beefsteak tomatoes – $0.72
• 4 cloves garlic – $0.16
• Olive oil – $0.05
• Salt and pepper – $0.01
• 1 teaspoon grated ginger – $0.24
• 2 cups vegetable broth – $1.48

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in February 2024.

How To Make Carrot Tomato Soup:

***For complete recipe instructions, see the recipe card below.

1. Heat vegetable broth in a small saucepan and set aside.
2. Toss all vegetables and garlic with olive oil, salt, and pepper on a baking sheet. Ensure everything is well-coated.
3. Roast in a preheated 400°F (200°C) oven for 35-45 minutes. You’ll know the vegetables are done when they’re brown and crispy, and the carrots are fork-tender.
4. Transfer roasted vegetables and ginger to a high-speed blender. 
5. Add hot vegetable broth and blend until smooth and creamy.
6. Serve immediately, garnished with fresh parsley, sliced jalapenos, cashew cream, or yogurt (all optional).

Tips For Roasting Vegetables

Leave the veggies whole: because we are roasting the vegetables at a high-temperature, keep the tomatoes whole because they will not survive in the oven —they will burn! And you don’t want that. The other veggies will hold up nicely.

Use plenty of fat: when drizzling olive oil over the vegetables, use your hands to coat each ingredient. Any spaces left without grease will dry out vs caramelize.

Skip the parchment paper: this applies to those who have a nonstick baking sheet. Skipping the sheet will help brown the bottom of the vegetables better. If you do not have a nonstick baking sheet, that’s ok, make sure to use parchment paper and not foil. Potatoes stick to foil really badly.

Carrot and Tomato Soup Recipe Variations:

• Add cooked chicken, firm tofu, tempeh, or even chickpeas to this soup. I would add the protein after the soup has been purred.
• If you want an anti-inflammatory boost, add a tbsp or so of freshly grated turmeric right before the blender ( I wouldn’t add dried turmeric).
• Add fresh lemon juice. This adds a fresh flare and zing to the soup.

Recipe FAQs:

Can we eat tomato and carrot together?

It may not seem like a natural combination, but it is delicious! The flavors complement each other and create a warm and comforting bowl of soup.

What can I add to tomato soup for flavor?

My best tip for adding flavor to this soup is to roast the vegetables before adding them to the soup. This extra step enhances the overall flavor, adding depth and richness that cannot be achieved any other way. 

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail.

More From Posh Plate:

• Cilantro Lime Cashew Crema
• Air Fryer Sweet Potato Wedges
• Chicken and Zucchini Recipe
• Flavored Greek Yogurt

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

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Creamy Tomato and Carrot Soup with Ginger

Creamy Tomato Carrot soup made with roasted vegetables, garlic, and spicy ginger. It's paleo, whole30, and super warm and comforting.

Course Soups & Stews

Cuisine American

Keyword carrot, dairy-free, soup, tomato, whole 30

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6 people

Calories 60kcal

Author Jillian

Equipment

• small saucepan
• Baking sheet
• Blender
• vegetable peeler
• Cutting board
• Chef’s knife
• Liquid measuring cup
• Measuring spoons

Ingredients

• 4 carrots washed, peeled, and sliced in half lengthwise.
• 1 Yukon gold potato peeled, and cut into fourths
• 1 onion washed, peeled, and sliced in half
• 2 large beefsteak tomatoes or 4 smaller vine tomatoes, or 6 Roma tomatoes
• 4 cloves of garlic skin left on
• Olive Oil
• salt and pepper
• 1 tsp of grated ginger
• 2 cups of hot vegetable broth

Garnish (optional)

• flat-leaf parsley
• cashew cream
• Jalapeno slices

US Customary – Metric

Instructions

• Preheat the oven to 400°F
• Heat vegetable broth in a small saucepan. Set aside. 
• Add all of the vegetables to the bakingsheet. Drizzle olive oil all over the vegetables and garlic. Season with salt and pepper and give the ingredients a rub with your hands to ensure everything is fully coated.
• When ready, transfer the pan to the preheated oven and bake for 35-45 minutes or until brown and crispy, and the carrots are fork-tender.
• Finally, transfer all of the roasted vegetables and fresh ginger into a high-speed blender. Next, add the hot vegetable broth. Then, process until smooth and creamy. 
• Serve right away. Garnish with fresh flat-leaf parsley, a drizzle of cashew cream, or yogurt. 

Nutrition

Serving: 0.5cup | Calories: 60kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 346mg | Potassium: 383mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7303IU | Vitamin C: 16mg | Calcium: 29mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

Whether you want to recover from a cold, detoxify your body, or want something cozy and delicious, you will love this Chicken Quinoa Soup. Imagine a warm bowl of tender carrots, softened onions, and aromatic, juicy chicken meatballs to warm you up.

It costs about $6.56 to make this soup. The recipe makes six servings for approximately $1.09 per serving.

I love serving a light salad like this Dandelion Salad with Avocado Ceasar Dressing with this soup.

There is nothing better than a bowl of soup on a cold day or when you are under the weather. Especially when it is a bowl of chicken soup.

But this Chicken Soup is taken up a notch with the addition of quinoa and even some spinach or greens of your choice. Quinoa is a superfood that adds depth and flavor to any dish.

This soup is filling, nutritious, and packed full of protein and veggies, and full of protein. Chicken Soup with Quinoa is the ultimate meal made in just one pot! 

How To Make Chicken Quinoa Soup

***For complete recipe instructions, see the recipe card below.

1. First, mix together the ground meat, chopped parsley, spices, and salt and pepper. 
2. Use a Tablespoon to form the meat into meatballs and set them on a baking sheet. Place the baking sheet in the freezer for ten minutes. 
3. Turn the stove to medium-high heat and drizzle two Tablespoons of olive oil into a large pot. Add in the meatballs and cook until they become golden brown. 
4. Then, remove the meatballs from the pan and add the onions, carrots, ginger, salt, and pepper. Saute until the onions are soft. 
5. Next, add the quinoa and saute for one minute. 
6. Add the meatballs back to the pot, followed by eight cups of water or broth. Put the lid on and bring the soup to a boil. 
7. Lower the heat to low and cook for about thirty minutes until the quinoa is nice. 
8. Finally, stir in some fresh greens before garnishing with wedges of lime or lemons and chopped parsley for serving. 

Recipe Variations

• To add bright flavor to the soup, serve with lime or lemon wedges.
• To add more nutrition to the soup, add greens like spinach, Tuscan kale, arugula, or dandelion greens (all optional).

Recipe FAQs

More Soups & Stews

• Instant Pot Kuru Fasulye
• Mediterranean Lamb Stew
• Farro Soup
• Creamy Pumpkin Lentil Soup
• Creamy Vegan Pumpkin Soup with Cannellini Beans
• Healthy Chicken Vegetable Soup

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5 from 5 votes

Chicken Quinoa Soup

Whether you want to recover from a cold, detoxify your body, or want something cozy and delicious, you will love this Chicken Quinoa Soup.

Course dinner

Cuisine American

Keyword chicken, quinoa, soup

Cook Time 30 minutes minutes

Total Time 58 minutes minutes

Servings 6 people

Calories 213kcal

Author Jillian

Cost $6.56

Equipment

• Mixing bowl
• Measuring cups and spoons
• Baking sheet
• large pot
• Wooden mixing spoon

Ingredients

FOR THE SOUP:

• ½ cup freshly chopped parsley
• 1 cup of quinoa
• 1 medium onion finely diced
• 1 thumb of ginger finely chopped
• ¾ cup carrots small dice
• 2 tsp kosher salt

FOR THE MEATBALLS:

• 1 lbs of ground chicken or turkey
• ½ cup freshly chopped parsley
• 1 tsp dried oregano
• 2 tsp dried garlic powder
• 1 tsp onion powder
• 1 tsp dried basil
• ¼ tsp turmeric
• 2 tsp kosher salt plus more to adjust
• pepper to taste
• 8 cups water OR low-sodium chicken broth

OPTIONAL ADD-INS:

• 2 handfuls spinach, dandelion greens, arugula, or Tuscan kale
• lime wedges

US Customary – Metric

Instructions

MAKE CHICKEN MEATBALLS:

• In a large mixing bowl, add the ground meat, chopped parsley, all the spices, salt, and pepper, and mix well.
• Form the meat into meatballs using a tablespoon to ensure each one will finish cooking at the same time.
• Place each ball onto a baking sheet and freeze for 10 minutes, just enough time to help them hold their shape (because we are not using traditional binders like eggs and flour).

COOK MEATBALLS:

• Turn the stove to medium-high heat and drizzle about 2 tbsp olive oil into a large pot.
• Add the meatballs and cook just until they become golden brown (they do not have to be fully cooked at this point).

MAKE SOUP:

• Next, remove the meatballs from the pan. Add the onions, carrots, ginger, salt, and pepper, and saute until the onions are soft and translucent. 
• When ready, add the dried quinoa and saute for an additional minute. 
• Add the browned meatballs to the pot with 8 cups of water or low-sodium chicken or vegetable broth.
• Put on the lid and bring to a boil. Once boiling, lower the heat to low and slowly cook until the quinoa is nice and fluffy, about 30 minutes.

TO FINISH:

• In the end, I like to taste for salt (add more if necessary) and add a squeeze of fresh lemon or lime juice (optional).
• If you'd like, stir in two handfuls of spinach, dandelion greens, arugula, or Tuscan kale.
• Serve immediately.

Nutrition

Serving: 1.5cup | Calories: 213kcal | Carbohydrates: 24g | Protein: 23g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 1609mg | Potassium: 547mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3546IU | Vitamin C: 16mg | Calcium: 51mg | Iron: 3mg

Posh Plate - Healthy Feel-Good Recipes

Instant Pot Kuru Fasulye is a Turkish Stew with white beans cooked with spicy Turkish sausage, aromatic oregano, and the perfect amount of garlic.

It costs approximately $7.66 to make this soup. The soup makes six servings for about $1.27 per serving.

I love cooking with the Instant Pot. For more great recipes made in the Instant Pot, try my Instant Pot Mexican Beef and Instant Pot Spaghetti Squash.

Let me say that I have made this dish many, many times. It’s the best-ever-crowed-pleasing dish. It feeds many, and leftovers are great.

I like to cook the sausage in with the onions and garlic until the onions are translucent and the meat gets nice and crispy ( just a lil’ bit).

This Turkish Soup is filling, nutritious, and comes together easily. I love the wholesome flavors from the blend of spices that soothe the soul on a chilly night.

How To Make Kuru Fasulye

***For complete recipe instructions, see the recipe card below.

1. First, presoak the dried beans overnight.
2. Then, push the saute button on your Instant Pot and add the olive oil, onions, garlic, Turkish sausage, salt, and pepper into the pot. Cook them until the onions have softened and the sausage is slightly crispy.
3. Next, add the red pepper paste and oregano to the onion and sausage mixture. Cook for thirty seconds to fry the paste. 
4. Add the beans and water and put the lid on. Turn off the saute button, set the Instant Pot to the soup function, and cook for thirty minutes. 
5. Finally, release the valve when the timer goes off. Ladle the soup into bowls and garnish with parsley and red pepper flakes. 

Recipe Variations

• Make it vegan by simply omitting the sausage.
• If you are unable to find Turkish Sucuk sausage, feel free to use Chorizo, vegan Chorizo, Valencian sausage, Linguíça, or nothing at all.
• I used water in this recipe, but feel free to use any low-sodium broth of your choice. When doing so, cut the recommended salt in the recipe card in half. In other words, instead of adding 1 tsp of kosher salt, add ½ tsp.

Recipe FAQs

More Soups and Stews

• Mediterranean Lamb Stew
• Farro Soup
• Creamy Pumpkin Lentil Soup
• Best Nourishing Chicken Soup with quinoa
• Healthy Chicken Vegetable Soup

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4.72 from 7 votes

Instant Pot Kuru Fasulye (Turkish Stew)

Instant Pot Kuru Fasulye is a Turkish Stew with white beans cooked with spicy Turkish sausage, aromatic oregano, and the perfect amount of garlic.

Course Main Dish

Cuisine Turkish

Keyword instant pot, stew, Turkish

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 people

Calories 273kcal

Author Jillian

Cost $7.66

Equipment

• instant pot
• Measuring cups and spoons
• Cutting board
• Chef’s knife
• Liquid measuring cup

Ingredients

• 6 cups dried beans that were soaked overnight about ¾ of a 16 oz bag of dried beans
• 2 tbsp olive oil
• ¾ cup small dice spicy turkish sausage about 4 oz
• ¾ cup red onion small dice (about 1 small onion)
• 3 cloves of garlic finely chopped
• 1 tsp dried oregano
• 2 tbsp heaping of red pepper paste
• 1 tsp kosher salt reduce to ½ tsp if using low-sodium broth
• 4 cups of water or low-sodium broth of choice

FOR SERVING:

• chopped fresh parsley optional
• red pepper flakes optional

US Customary – Metric

Instructions

• Presoak the dried beans overnight. Set aside. 
• Push the saute button on your instant pot. Add the olive oil, onions, garlic, Turkish sausage, salt, and pepper into the pot. Cook until the onions have softened and the sausage gets a little crispy. 
• Next, add the red pepper paste, and oregano to the onion and sausage mixture. Cook for about 30 seconds or so to fry the paste. The oil and everything in it will turn a deep red color at this point. 
• When ready, add in the white beans, water (or low-sodium broth), and put the lid on. Turn off the saute button and set the instant pot to the soup/stew button or cook for 30-minutes. 
• When the timer goes off, turn the steam release valve to release the build-up steam. Open the pot and generously ladle the desired amount of stew into your favorite bowl. 
• Garnish with chopped fresh parsley and red pepper flakes (both optional).
• Enjoy!

Nutrition

Serving: 2cups | Calories: 273kcal | Carbohydrates: 31g | Protein: 15g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 962mg | Potassium: 129mg | Fiber: 9g | Sugar: 1g | Vitamin A: 38IU | Vitamin C: 3mg | Calcium: 129mg | Iron: 4mg

Posh Plate - Healthy Feel-Good Recipes

This lamb stew recipe is rich, hearty, and packed with tender lamb and vegetables simmered in a flavorful broth. A cozy dinner recipe perfect for cold nights.

For more Mediterranean-inspired dishes, try my Mediterranean Egg Sandwich and Mediterranean Marinated Tomatoes.

Move over beef; there is a new star in town that helps take stew to a new level. This Mediterranean Lamb Stew is full of nutritious, hearty, bold flavors that are perfect for a cold night. In addition, the stew is made in one pot, making it the perfect weeknight meal. Mediterranean Lamb Stew is a rich stew full of warm spices and tender lamb. The flavors complement each other nicely, creating a comforting meal any time of the year. This lamb stew is amazing with a squirt of lemon juice right at the end.

Why You Will Love This Lamb Stew

There is something especially comforting about a pot of lamb stew simmering away on the stove. The broth turns rich and savory as it cooks, the vegetables soften perfectly, and the lamb becomes incredibly tender with every hour. It is the kind of dinner that fills the kitchen with the best smells and makes everyone suddenly very interested in what is cooking.

Lamb gives this stew a deeper flavor than traditional beef stew, with a richness that works beautifully with herbs, garlic, and slow-cooked vegetables. The broth thickens into something hearty enough to scoop up with crusty bread, yet simple enough for a cozy family dinner.

One of the best parts about this lamb stew recipe is that it tastes even better the next day. The flavors continue to develop overnight, making leftovers something to look forward to instead of an afterthought.

Ingredients To Make Mediterranean Lamb Stew

Ingredients and Estimated Cost:

Recipe Cost: $28.06

Per Serving Cost: $4.67

• 2 teaspoons extra virgin olive oil – $0.22
• 2 pounds grass-fed boneless lamb stew meat – $21.96
• 2 teaspoons kosher salt – $0.04
• ¼ teaspoon coarse black pepper – $0.02
• 1 cup onion – $0.62
• 6 cloves garlic – $0.24
• 2 teaspoons cumin – $0.06
• 14.5 ounce can fire roasted tomatoes – $1.24
• 4 cups vegetable broth – $2.03
• ⅓ cup mint – $0.75
• 1 cup parsley – $0.88

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in May 2026.

Best Cut of Lamb for Stew

The best lamb stew starts with the right cut of meat. Lamb shoulder is usually the top choice because it has enough marbling and connective tissue to become tender and flavorful during slow cooking. Lamb leg can work too, though it tends to be leaner.

If your grocery store sells packaged lamb stew meat, it is often cut from the shoulder and works well for this recipe. Bone in lamb adds even more richness to the broth, though boneless lamb is easier to serve.

The key is giving the lamb enough cooking time. Low, steady simmering breaks down the tougher fibers and creates that fall-apart texture that makes stew so satisfying.

A Few Tips for the Best Lamb Stew

• Brown the Lamb Well: Taking a few extra minutes to properly brown the lamb creates a deeper, richer flavor in the broth. Do not overcrowd the pot, or the meat will steam instead of sear.
• Keep the Heat Low: A gentle simmer keeps the lamb tender. Cooking too aggressively can make the meat tough instead of soft and tender.
• Let the Stew Rest Before Serving: Stew thickens slightly as it rests, and the flavors develop further after sitting off the heat for a few minutes.

What to Serve with Lamb Stew

This lamb stew pairs perfectly with warm, crusty bread, mashed potatoes, buttered egg noodles, or a simple green salad. Roasted vegetables or soft dinner rolls work especially well for soaking up every bit of the broth.

Make Ahead Instructions

Lamb stew is an excellent make-ahead dinner because the flavors continue developing as it sits. You can make the stew up to 2 days in advance and refrigerate it until ready to reheat.

If you make this lamb stew recipe, I would love to hear how it turned out for you! Leave a comment below and let me know what you served with it, or save the recipe for your next cozy dinner night.

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4.84 from 12 votes

Lamb Stew

This lamb stew recipe is rich, hearty, and packed with tender lamb and vegetables simmered in a flavorful broth. A cozy dinner recipe perfect for cold nights.

Course Soups & Stews

Cuisine European-American

Keyword lamb, paleo, stew, whole30

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 6 people

Calories 514kcal

Author Jillian

Cost $28.06

Equipment

• large pot
• measuring spoons and cups
• Liquid measuring cup
• Cutting board
• Chef’s knife

Ingredients

• 2 tbsp extra virgin olive oil
• 2 pounds grass-fed boneless lamb stew meat
• 2 tsp kosher salt
• ¼ tsp coarse black pepper
• 1 cup onion chopped about 1 onion
• 6 cloves of garlic finely chopped
• 2 tsp cumin
• 14.5 oz can fire-roasted tomatoes
• 4 cups vegetable broth about 32 oz or 1 pint
• ⅓ cup finely chopped mint
• 1 cup finely chopped parsley about 1 parsley bunch

FOR SERVING:

• lemon wedges optional

US Customary – Metric

Instructions

• In a pot over medium-high heat, add olive oil, lamb, salt, and pepper. Stir-fry until the meat has browned and caramelized.
  2 tbsp extra virgin olive oil, 2 pounds grass-fed, 2 tsp kosher salt, ¼ tsp coarse black pepper
• Next, lower the heat to medium. Add the onion and garlic. Saute until the onions have softened.
  1 cup onion, 6 cloves of garlic
• Then, add the cumin. Fry until aromatic, about 15 seconds. 
  2 tsp cumin
• When ready, deglaze the pan with fire-roasted tomatoes and vegetable broth.
  14.5 oz can fire-roasted tomatoes, 4 cups vegetable broth
• Garnish with extra chopped mint, parsley, and a wedge of lemon. 
  ⅓ cup finely chopped mint, 1 cup finely chopped parsley
• Mix in the parsley and mint. Partially cover the pot with a lid. Bring to a boil.
• Once a boil is reached, lower to a gentle simmer and continue to cook for 60 minutes or until the lamb is fork-tender.
• Ladle and serve with lemon wedges (optional).
  lemon wedges

Notes

Serve: Serving this soup with lemon wedges is optional, but the acid helps brighten the stew’s flavors. You can keep the stew out for about two hours before it needs to be stored and refrigerated. 

Store: Store the stew in an airtight container in the refrigerator for 4-5 days. 

Freeze: Once cooled, place the lamb stew in a freezer-safe container or zipper-top bag and freeze for up to three months.

Defrost: Defrost at room temperature for 4-5 hours or overnight in the refrigerator.

Reheat: Place the stew in a heavy-bottomed pot over medium heat until warm.

Nutrition

Serving: 2cups | Calories: 514kcal | Carbohydrates: 10g | Protein: 27g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 110mg | Sodium: 1606mg | Potassium: 469mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1566IU | Vitamin C: 18mg | Calcium: 83mg | Iron: 4mg

Recipe FAQs

More Paleo Recipes

• Easy Baked Chicken and Zucchini
• Thai Red Curry
• Best Picadillo Recipe
• Pollo Asado
• Creamy Tomato and Carrot Soup  
• Amazing Baked Harissa Chicken Wings

Posh Plate - Healthy Feel-Good Recipes

This Farro Soup is filled with nourishing herbs, carrots, garlic, lemongrass, meaty mushrooms, and hearty farro. So sip it slowly, enjoy this comforting bowl of soup, and feel nourished from the inside out.

It costs approximately $10.59 to make this soup. The soup makes six servings for about $1.76.

For more wholesome soup and stew recipes, check out my Best Nourishing Chicken Soup with Quinoa and Instant Pot Turkish White Bean Stew. 

This soup is packed full of veggies and farro, which adds a nice nutty flavor. The broth-based soup is real comfort food that is rich, hearty, and full of flavors you cannot resist on a chilly night.

Recipe Variations

If you like a spicy soup, add dried red chili flakes or thin-sliced circles of jalapeno peppers. 

If you don’t like cilantro, then add fresh mint instead.

Recipe FAQs

What is Farro?

That’s a good question. Farro pronounced [FAHR-oh], according to Food Lover’s Companion, it’s an ancient grain that has been around for over 20,000 years. Wow, that’s a long time!

It’s also a grain cultivated by Egyptians and was a food staple to the Romans as they occupied Egypt. So long story short, this whole grain has been around for years, and it’s going nowhere!

Continuing, here’s what’s in the soup.

Farro vs. Quinoa

More Soup & Stews

• Creamy Pumpkin Lentil Soup
• Creamy Vegan Pumpkin Soup with Cannellini Beans
• Instant Pot Turkish White Bean Soup
• Best Nourishing Chicken Soup with Quinoa
• Creamy Tomato and Carrot Soup

Print Pin

5 from 5 votes

Farro Soup

This Farro Soup is filled with nourishing herbs, carrots, garlic, lemongrass, meaty mushrooms, and hearty farro.

Course Soups

Cuisine American

Keyword farro, healthy whole grain, soup

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6 people

Calories 287kcal

Author Jillian

Cost $10.59

Equipment

• Measuring cups and spoons
• Cutting board
• Chef’s knife
• soup pot
• ladle

Ingredients

• ¼ cup extra virgin olive oil
• 1 cup small-diced red onion about 1 small onion
• ¾ cup small-diced carrots about 2 medium-sized carrots
• 8 oz White Button or Baby Bella mushroom thin-sliced
• 1 ½ cup farro
• ¼ cup freshly chopped parsley
• ¼ cup freshly chopped cilantro
• 1 tbsp freshly chopped basil leaves
• 1 tbsp freshly chopped lemongrass or use the paste
• 1 tbsp chopped ginger skin peeled
• 3 cloves garlic minced
• 1 tsp smoked paprika
• 8 cups water or low-sodium vegetable broth
• 1 tsp kosher salt
• pepper to taste

FOR SERVING:

• lemon juice optional
• chopped parsley optional
• chopped cilantro optional
• chopped basil optional

US Customary – Metric

Instructions

• In a large soup pot, over medium-high heat, add the olive oil, onions, mushrooms, salt, and pepper, and sauté until the onions and mushrooms have softened. 
• Next, add the lemongrass, garlic, ginger, carrots, smoked paprika, and cook for an additional 30 seconds. 
• When ready, add the farro, cilantro, parsley, basil, and 8 cups of water or any low-sodium broth of choice.
• Cover the pot with a lid, reduce the heat to medium-low, and cook until the carrots have softened and the farro has doubled in size, about 30 minutes.
• Finally, I like to add a squeeze of lemon juice, and more fresh chopped parsley, cilantro, and basil right at the end. This adds a nice fresh finish. 
• Enjoy while it's hot.

Notes

Do you like spicy soup? Serve a bowl with dried red chili flakes, or thin-sliced circles of jalapeno peppers. 

Do you not like cilantro? Add fresh mint instead.

One of the best ingredients in this farro soup is the lemongrass, so don’t skip it!

Note: the farro will enlarge over time so enjoy right away. 

Nutrition

Serving: 2cups | Calories: 287kcal | Carbohydrates: 45g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 409mg | Potassium: 393mg | Fiber: 9g | Sugar: 3g | Vitamin A: 3122IU | Vitamin C: 8mg | Calcium: 36mg | Iron: 2mg

Posh Plate - Healthy Feel-Good Recipes

Nestle your hands around a hot bowl of this Creamy Pumpkin Lentil Soup. It’s a healthy and delicious soup perfect for cozying on up during fall and winter.

It costs $10.86 to make this soup. It makes four servings for just $2.72 per serving.

If you believe that pumpkin season is the best season, you do not want to miss out on this Paleo Pumpkin Bread, these Gluten-Free Pumpkin Muffins, or this Pumpkin Pasta Sauce.

This soup is everything you want soup to be. It is hearty, creamy, and full of warm Fall flavors. In addition, the soup is incredibly easy to make, healthy, and inexpensive. It is a win-win all the way around. 

This healthy pumpkin soup recipe is made with fresh pumpkin, red lentils, and the perfect creaminess without the cream! That’s right, and this velvety soup is vegan. Let’s talk about the ingredients you will need. ♡

First, let me say what inspired me to make this recipe. My family is a blend of Turkish and American heritages. With that being said, I have made countless amounts of Turkish lentil soup. And well, since I am American, why not add some pumpkin to it?

Brilliant idea? I know it. 😌 Ok, moving on. Here is what you need to make this Turkish-inspired creamy pumpkin lentil soup.

Pumpkin Soup Ingredients

Ingredients and Cost

RECIPE COST: $10.86

PRICE PER SERVING: $2.72

• 3 cups roasted pumpkin – $2.48
• 1 Tablespoon olive oil – $0.08
• 1 cup onion – $0.62
• 3 cloves garlic – $0.30
• 1 teaspoon kosher salt – $0.02
• ½ teaspoon coarse black pepper – $0.03
• 1 teaspoon coriander  $0.09
• 1 Tablespoon red peppe paste – $0.42
• 1 cup red lentils – $5.49
• 4 cups vegetable broth – $1.33

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. 

Instructions

1. First, preheat the oven to 400 degrees F. 
2. Next, clean the pumpkin and remove the seeds. Rub the inside out with olive oil, salt, and pepper. 
3. Set each pumpkin on a baking sheet. Bake for thirty minutes
4. Make the soup and cook for thirty minutes. 
5. Add the roasted pumpkin to the soup and blend together with an immersion blender. 
6. Finally, blend until smooth and enjoy. 

Storage Tips

SERVE: You can leave the soup out for about two hours before it needs to be refrigerated.

STORE: Place the soup in a storage container and store it in the refrigerator for 4-5 days.

FREEZE: Once the soup has cooled, place it in a freezer-safe container or Ziploc bag and freeze for 1-2 months. Defrost in the refrigerator overnight or at room temperature for 2-4 hours.

RE-HEAT: Place the Pumpkin Lentil Soup in a saucepan and warm over medium heat until heated through.

Recipe FAQ’s

More Soups and Stews

• Creamy Vegan Pumpkin Soup with Cannellini Beans
• Nourishing Herby Farro Soup with Mushrooms
• Instant Pot Turkish White Bean Stew
• Chicken Soup with Quinoa

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail!

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

Print Pin

5 from 4 votes

Pumpkin Lentil Soup

Nestle your hands around a hot bowl of this Creamy Pumpkin Lentil Soup. It’s a healthy and delicious soup perfect for cozying on up during fall and winter.

Course Soups

Cuisine Turkish-American

Keyword dairy-free, pumpkin, Vegan

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 4 people

Calories 314kcal

Author Jillian

Cost $10.86

Equipment

• baking sheets
• large pot
• Measuring cups and spoons
• Liquid measuring cup
• immersion blender
• Colander

Ingredients

FOR ROASTING THE PUMPKIN:

• 1 small sugar pumpkin after roasting you'll have 3 cups
• 1 tbsp olive oil
• 1 pinch salt
• 1 pinch coarse black pepper

FOR THE SOUP BASE:

• 1 cup yellow onion fine dice
• 3 cloves of garlic finely chopped
• 1 tsp kosher salt
• ½ tsp coarse black pepper
• 1 tsp coriander
• 1 tbsp red pepper paste
• 1 cup red lentils
• 4 cups vegetable broth

FOR SERVING:

• lemon wedges optional
• red pepper flakes optional
• pumpkin seeds optional

US Customary – Metric

Instructions

ROAST THE PUMPKIN:

• Move the oven rack to the middle position and preheat the oven to 400 °F.
• Clean and remove the seeds from inside the sugar pumpkin. 
• Drizzle olive oil, salt, and pepper all over the pumpkin and rub the inside out to ensure that it is fully coated in seasoning. 
• Place each pumpkin piece flat side down on a baking sheet. Transfer to the oven and bake at 400 °F for 30 minutes or until tender when pierced with a knife. Set aside. 

MAKE THE SOUP BASE:

• Heat a pot over medium-high heat. Once heated, add the olive oil, onions, garlic, salt, and pepper. Saute, until the onions have softened and have browned around the edges. 
• Next, add the coriander, stir-fry until completely coated in the onions. Then, add the red pepper paste, and red lentils. Stir-fry until the lentils are fully coated with the red pepper paste. 
• Finally, add the vegetable broth, and water. Stir and mix to incorporate. Put the lid to the pot on and turn the stove to high until a boil is reached. Once reached, reduce to medium-low and cook for 30 minutes. 

TO FINISH:

• Once the lentils are nice and soft, add the roasted pumpkin.
• Blend all of the ingredients with an immersion blender or transfer the ingredients to a high-speed blender. Blend until smooth and creamy or until desired constancy is met. 

SERVE:

• Serve with a wedge of lemon, chili flakes, and pumpkin seeds (all optional).

Nutrition

Serving: 2cups | Calories: 314kcal | Carbohydrates: 58g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1540mg | Potassium: 1672mg | Fiber: 16g | Sugar: 14g | Vitamin A: 29474IU | Vitamin C: 37mg | Calcium: 112mg | Iron: 6mg

Posh Plate - Healthy Feel-Good Recipes

This Vegan Pumpkin Soup with Cannellini and Spinach is a deliciously creamy vegan soup. It’s filled with wholesome ingredients like tender cannellini beans, fresh spinach, ginger, spices, and pureed pumpkin.

This Pumpkin Soup With Coconut Milk recipe costs $6.70 to make four servings. That’s just $1.68 per serving.

For all things pumpkin try these Gluten-Free Pumpkin Muffins, this Pumpkin Pasta Sauce, and these Almond Flour Pumpkin Cake Balls. 

This hearty flavor-packed soup smells and tastes delicious. It is ready in forty-five minutes. The cannellini beans, pumpkin puree, warm spices, and coconut milk come together to create beautiful colors and amazing texture. 

Nestle your hands around a bowl of cozy and creamy pumpkin soup with spinach, you’ll thank me later!

Ingredints and Cost

RECIPE COST: $6.70

PRICE PER SERVING: $1.68

• 2 Tablespoons olive oil – $0.16
• 1 cup onions – $0.62
• 2 teaspoons fresh ginger – $0.22
• 1 teaspoon garlic powder – $0.03
• 1 teaspoon onion powder – $0.03
• ⅛ teaspoon allspice – $0.06
• 1 teaspoon curry powder – $0.18
• ¼ teaspoon cinnamon – $0.01
• ¼ teaspoon coarse ground black pepper – $0.02
• 1 teaspoon salt – $0.02
• 1 ¾ cup pumpkin puree – $0.87
• 2 cans Canellini – $1.00
• 1 teaspoon pure maple syrup – $0.09
• 1 cup light coconut milk – $1.16
• 4 cups vegetable broth – $1.33
• 1 cup baby spinach – $0.90

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. 

Ingredients Breakdown

You will need these wholesome ingredients.

Cannellini beans — I used beans from a can. It was convenient. Feel free to use the beans that you’ve cooked yourself. Also, you may swap for chickpeas.

Pumpkin puree — do not use pumpkin puree that contains spices. You need plain for this recipe.

Onion and ginger — will be the two fresh spices going into this soup.

Spices — and lots of it. There’s garlic powder, onion powder, curry powder, allspice, cinnamon, and of course, salt and pepper. The spices will be the key component of this dish. Do not swap or skip a spice!

Coconut milk — will add creamy velvetiness.

Low-sodium vegetable broth — will add more flavor. If you are looking for something light, swap for water.

Olive oil — will be used to sauté the onions and ginger. I bet coconut oil would also work. If you try that, let me know in the comments!

Fresh spinach — I like to add in some greens as much as I can. You can swap for tender Tuscan kale or simply omit this ingredient altogether.

You are going to love this fall-inspired soup!

Recipe Instructions

1. First, saute the olive oil, onions, and ginger. Then add the spices and salt and cook for another minute. 
2. Next, add in the pumpkin puree, beans, vegetable broth, and maple syrup, and stir. Cook the soup for thirty minutes. 
3. Finally, season the soup as needed. Stir in the light coconut milk and spinach before serving. 

Recipe Variations

• Instead of baby spinach you can use kale or Swiss chard.
• Instead of Cannellini beans you can use garbanzo beans, navy beans, or butter beans.

Storage Tips

SERVE: You can keep the soup out for about two hours before it needs to be covered and stored in the refrigerator.

STORE: Once cooled, place the soup in a covered container in the refrigerator for 2-3 days.

FREEZE: You can freeze the soup, just don’t add spinach to it. Once the soup is cooled, transfer the soup to a freezer-safe container. Freeze for 1-2 months.

DEFROST: Defrost overnight in the refrigerator or at room temperature for 3-5 hours.

REHEAT: Place the soup in a saucepan and heat over medium-low heat until heated through. Add spinach, stir, and serve.

Recipe FAQ’s

More Soups

• Creamy Pumpkin Lentil Soup
• Nourishing Herby Farro Soup with Mushrooms
• Instant Pot Turkish White Bean Stew
• Best Nourishing Chicken Soup with Quinoa

Finally, let’s make some cozy Creamy Vegan Pumpkin Soup!

Print Pin

5 from 7 votes

Vegan Pumpkin Soup with Cannellini and Spinach

This Vegan Pumpkin Soup with Cannellini and Spinach is a deliciously creamy vegan soup. It's filled with wholesome ingredients like tender cannellini beans, fresh spinach, ginger, spices, and pureed pumpkin.

Course Soups

Cuisine American

Keyword dairy-free, pumpkin, Vegan

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 people

Calories 432kcal

Author Jillian

Cost $6.70

Equipment

• Measuring spoons
• Liquid measuring cup
• large pot
• mixing spoon

Ingredients

• 2 tbsp olive oil
• 1 cup onions finely diced
• 2 tsp grated fresh ginger

Spices

• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp curry powder
• ⅛ tsp allspice
• ¼ tsp cinnamon
• ¼ tsp coarse ground black pepper
• 1 tsp kosher salt

Other

• 1 ¾ cup pumpkin puree one 15 oz can
• 2 cans cannellini beans
• 4 cups low-sodium vegetable broth or water add a total of 2 tsp kosher salt if using water
• 1 tsp pure maple syrup
• 1 cup light coconut milk
• 1 cup fresh baby spinach

Garnish

• pecans optional

US Customary – Metric

Instructions

• In a pot over medium heat, add olive oil, onions, and grated ginger. Saute until the onions have slightly softened, about one minute. 
• When ready, add the spices, salt, and fry the mixture for an additional minute. 
• Next, add the pumpkin puree, beans, and 4 cups of low-sodium vegetable broth and pure maple syrup. Give a gentle stir to incorporate the ingredients.
• Turn the stovetop to medium-low heat and cook the soup for 30 minutes with the lid partially covering the pot. 
• Finally, taste the soup broth and adjust for seasoning, adding more salt as needed. Stir in the light coconut milk and a handful of fresh spinach. 
• Serve while it's hot. Garnish with pecans (optional).

Notes

Don’t have pumpkin puree? Try acorn squash or butternut squash puree instead. 

Can I use full-fat coconut milk? The fattier the coconut milk, the thicker and richer your soup will be. 

Can I swap for chickpeas? Yes.

Nutrition

Serving: 2.25cups | Calories: 432kcal | Carbohydrates: 67g | Protein: 18g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1588mg | Potassium: 1351mg | Fiber: 15g | Sugar: 9g | Vitamin A: 17893IU | Vitamin C: 10mg | Calcium: 215mg | Iron: 9mg

Posh Plate - Healthy Feel-Good Recipes