Grace and I like roasted butternut and carrot soup - which is basically a butternut squash and two large carrots roasted, and the inside of a large jacket potato blended with 1.5 litres of vegan low salt stock (we use the marigold bouillon), then warmed through. It is quite sweet though - my husband doesn’t like it at all.
We also do a tomato and red lentil, which is a can/carton of chopped tomatoes, a can/carton of water, 2 handfuls of red lentils, 1 large carrot, half an onion and a good squirt of tomato purée. I blend it, but I’ve got friends who do the sane thing but leave it chunky.
I add a good grind of pepper to them both as we don’t use salt in cooking. My husband adds a good teaspoon of salt… :(