Sauté onions and garlic in olive oil until soft. Add canned tomatoes, vegetable broth, basil, and oregano. Simmer for 20 minutes, then blend until smooth. Serve with a drizzle of cream and fresh basil.
Sauté carrots, celery, and onions in olive oil. Add vegetable broth, lentils, diced tomatoes, and Italian seasoning. Simmer until lentils are tender. Garnish with fresh parsley and a squeeze of lemon.
Roast butternut squash until tender. Sauté onions and garlic in olive oil, then add roasted squash, vegetable broth, nutmeg, and cinnamon. Blend until smooth and creamy. Garnish with a dollop of sour cream and toasted pumpkin seeds.
Sauté onions, carrots, celery, and zucchini in olive oil. Add vegetable broth, diced tomatoes, kidney beans, pasta, and Italian seasoning. Simmer until pasta is cooked. Serve with grated Parmesan cheese.
Sauté onions and garlic in butter until soft. Add chopped broccoli, vegetable broth, and cook until tender. Blend half of the soup until smooth, then mix back into the pot. Stir in shredded cheddar cheese until melted.
Sauté onions, bell peppers, and garlic in olive oil. Add black beans, vegetable broth, cumin, and chili powder. Simmer for 15 minutes. Blend half of the soup until smooth, then mix back into the pot. Serve with cilantro and a squeeze of lime.
Sauté mushrooms and onions in butter until golden. Add vegetable broth, thyme, and a splash of white wine. Simmer for 20 minutes, then blend until smooth. Stir in cream and season with salt and pepper.
Sauté thinly sliced onions in butter until caramelized. Add beef broth, thyme, and bay leaf. Simmer for 30 minutes. Serve topped with toasted baguette slices and melted Gruyère cheese.