I’ve attached a video for every recipe below from my favorite home cooks.
Vegan soups are tasty, filling, and easy to make. They come in many flavors and styles, from creamy broccoli to spicy lentil curry. You can make delicious vegan soups with simple plant-based ingredients like veggies, beans, and grains. These soups are perfect for cold days or when you want a healthy meal.
Vegan soups are great for meal prep. You can make a big batch and eat it all week. They’re also a good way to use up extra veggies in your fridge. With so many options, you’ll never get bored of vegan soups. From light veggie broths to hearty stews, there’s a vegan soup for every taste and season.
Tomato Basil Soup
Ingredients:
- 3 pounds Roma tomatoes, halved
- 2 medium carrots, chopped
- 1 onion, diced
- 3 garlic cloves
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1/4 cup fresh basil leaves
- Salt and pepper to taste
Instructions:
Preheat your oven to 450°F (230°C).
Toss tomatoes and carrots with 1 tablespoon olive oil, salt, and pepper. Roast for 40-45 minutes.
In a pot, sauté onion and garlic in remaining oil until soft.
Add roasted vegetables, broth, and basil to the pot. Simmer for 10 minutes.
Blend the soup until smooth using an immersion blender or regular blender.
Season with salt and pepper. Serve hot and enjoy your homemade vegan tomato basil soup!
Vegan Chili
You’ll need:
- 1 onion, diced
- 1 bell pepper, chopped
- 2 cans beans (kidney, black, or pinto)
- 1 can diced tomatoes
- 2 cups vegetable broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- Salt to taste
Instructions:
Sauté onion and pepper in a pot until soft.
Add beans, tomatoes, broth, and spices. Stir well.
Bring to a boil, then simmer for 20 minutes.
Taste and adjust seasoning if needed.
Serve hot and enjoy your tasty vegan chili!
Butternut Squash Soup
You’ll need:
- 1 butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions:
Preheat your oven to 400°F (200°C).
Toss squash, onion, and garlic with olive oil, thyme, salt, and pepper.
Spread on a baking sheet and roast for 30-40 minutes until tender.
Transfer roasted veggies to a pot and add broth.
Bring to a simmer and cook for 15 minutes.
Blend until smooth with an immersion blender.
Taste and adjust seasonings if needed.
Serve hot and enjoy your cozy vegan soup!
Lentil Soup
You’ll need:
- 1 cup dry lentils
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions:
Sauté onion, carrots, celery, and garlic in a large pot for 5 minutes.
Add spices and cook for 1 minute more.
Pour in lentils, tomatoes, and broth. Bring to a boil.
Reduce heat and simmer for 30 minutes or until lentils are tender.
Season with salt and pepper. Enjoy your hearty vegan lentil soup!
Minestrone Soup
You’ll need:
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 can kidney beans, drained
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 cup small pasta
- 2 cups spinach
- Italian herbs, salt, and pepper to taste
Instructions:
Sauté onion, carrots, and celery in a large pot for 5 minutes.
Add garlic and zucchini, cook for 2 more minutes.
Pour in beans, tomatoes, and broth. Bring to a boil.
Add pasta and simmer for 10 minutes.
Stir in spinach and seasonings. Cook until spinach wilts.
Serve hot and enjoy your homemade vegan minestrone!
Creamy Mushroom Soup
Ingredients:
- 1 pound mushrooms, sliced
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup cashews, soaked
- 2 tablespoons olive oil
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions:
Soak cashews in hot water for 30 minutes. Drain and blend with 1 cup of broth until smooth.
Heat oil in a pot. Add onions and garlic. Cook for 5 minutes until soft.
Add mushrooms and thyme. Cook for 10 minutes until golden.
Pour in remaining broth. Simmer for 15 minutes.
Stir in cashew cream. Season with salt and pepper.
Blend half the soup if you want it extra creamy. Serve hot!
Vegetable Soup
You’ll need:
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 can diced tomatoes
- 2 potatoes, cubed
- 1 cup mixed frozen veggies
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions:
Sauté onion, carrots, and celery in a pot until soft.
Add garlic and cook for 1 minute.
Pour in broth, tomatoes, potatoes, and frozen veggies.
Stir in thyme, salt, and pepper.
Bring to a boil, then simmer for 20 minutes or until veggies are tender.
Taste and adjust seasoning if needed. Enjoy your hearty vegan soup!
Carrot Ginger Soup
Ingredients:
- 1 pound carrots, peeled and chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 4 cups vegetable broth
- 1 can coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions:
Heat olive oil in a large pot over medium heat. Add onions and cook until soft, about 5 minutes.
Add garlic and ginger, cook for 1 minute until fragrant.
Add carrots and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until carrots are tender.
Use an immersion blender to puree the soup until smooth.
Stir in coconut milk and heat through. Season with salt and pepper to taste.
Serve hot and enjoy your creamy, vegan carrot ginger soup!
Black Bean Soup
You’ll need:
• 2 cans black beans, drained
• 1 onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 tbsp olive oil
• 4 cups veggie broth
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
Instructions:
Heat oil in a pot. Add onion, carrots, and celery. Cook 5-7 minutes until soft.
Add garlic, cumin, and paprika. Stir for 30 seconds.
Pour in beans and broth. Bring to a boil, then simmer 20 minutes.
Blend half the soup. Mix back in. Season with salt and pepper.
Serve hot. Top with avocado, cilantro, or lime juice if you like!
Sweet Potato Soup
Ingredients:
- 2 sweet potatoes, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 4 cups vegetable broth
- 1 can coconut milk
- 1 tsp smoked paprika
- 1/2 tsp thyme
- Salt and pepper to taste
Instructions:
Heat olive oil in a large pot. Add onion and garlic, cook until soft.
Add sweet potatoes, vegetable broth, and spices. Bring to a boil, then simmer for 20 minutes.
Pour in coconut milk. Use an immersion blender to puree until smooth.
Season with salt and pepper. Serve hot and enjoy your creamy vegan soup!
Split Pea Soup
Ingredients:
- 2 cups dried green split peas
- 1 diced onion
- 2 minced garlic cloves
- 2 diced carrots
- 2 diced celery stalks
- 1 diced potato
- 6 cups vegetable broth
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions:
Rinse the split peas and add them to a large pot with the vegetable broth.
Bring to a boil, then reduce heat and simmer for 15 minutes.
Add the onion, garlic, carrots, celery, and potato to the pot.
Stir in the smoked paprika, thyme, and bay leaf.
Simmer for 45 minutes, stirring occasionally, until peas are soft and soup is thick.
Remove the bay leaf and season with salt and pepper.
Blend half the soup if you prefer a creamier texture.
Serve hot and enjoy your comforting vegan split pea soup!
Corn Chowder
You’ll need:
- 1 onion, diced
- 2 potatoes, cubed
- 4 cups corn kernels
- 4 cups vegetable broth
- 1 cup plant-based milk
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions:
Heat olive oil in a pot. Add diced onion and cook until soft.
Toss in potatoes and corn. Stir for 2 minutes.
Pour in vegetable broth and plant-based milk. Bring to a boil.
Reduce heat and simmer for 15 minutes until potatoes are tender.
Blend half the soup until creamy. Return to pot and stir.
Season with salt and pepper. Enjoy your tasty vegan corn chowder!
Broccoli Cheddar Soup (Vegan)
Ingredients:
- 1 onion, diced
- 2 carrots, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 4 cups broccoli florets
- 1 cup cashews, soaked
- 1/4 cup nutritional yeast
- 1 cup vegan cheddar shreds
- Salt and pepper to taste
Instructions:
Soak cashews in hot water for 15 minutes.
Sauté onion and carrots in a pot for 5 minutes. Add garlic and cook for 1 minute.
Pour in vegetable broth and add broccoli. Bring to a boil, then simmer for 10 minutes.
Blend cashews with some soup liquid until smooth. Add to the pot.
Stir in nutritional yeast and vegan cheddar. Simmer until cheese melts and soup thickens.
Season with salt and pepper. Serve hot and enjoy your creamy vegan broccoli cheddar soup!
Thai Coconut Soup
Ingredients:
- 4 cups vegetable broth
- 1 can full-fat coconut milk
- 1 onion, diced
- 2 cups mushrooms, sliced
- 1 carrot, sliced
- 2 tbsp soy sauce
- 1 tbsp ginger, minced
- 1 tsp sugar
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
- 1 lemongrass stalk, bruised
- Lime juice
- Rice noodles (optional)
- Cilantro for garnish
Instructions:
Heat oil in a large pot. Add onions, garlic, and mushrooms. Sauté for 5 minutes.
Pour in vegetable broth and coconut milk. Add carrots, soy sauce, ginger, sugar, cayenne, salt, pepper, and lemongrass.
Bring to a boil, then simmer for 15-20 minutes.
Remove lemongrass. Add lime juice to taste.
If using rice noodles, add them now and cook until tender.
Serve hot, garnished with fresh cilantro.
Creamy Cauliflower Soup
Ingredients:
- 1 head cauliflower, cut into florets
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup plant-based milk
- 2 tbsp olive oil
- 2 tbsp nutritional yeast
- Salt and pepper to taste
Instructions:
Heat olive oil in a large pot. Add onion and garlic, cook until golden.
Add cauliflower florets, vegetable broth, and plant-based milk. Bring to a boil.
Reduce heat and simmer for 15-20 minutes until cauliflower is soft.
Add nutritional yeast, salt, and pepper.
Blend the soup until smooth using an immersion blender or regular blender.
Serve hot and enjoy your creamy vegan cauliflower soup!
Potato Leek Soup
Ingredients:
- 3 leeks, sliced
- 4 potatoes, diced
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1 cup plant-based milk
- 2 cloves garlic, minced
- 1 tsp thyme
- Salt and pepper to taste
Instructions:
Heat oil in a large pot. Add leeks and garlic, cooking until soft.
Add potatoes, broth, and thyme. Bring to a boil, then simmer for 15 minutes.
Blend the soup until smooth. Stir in plant milk.
Season with salt and pepper. Serve hot and enjoy your creamy vegan potato leek soup!
Moroccan Lentil Soup
Ingredients:
- 1 cup dried lentils
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 can diced tomatoes
- 6 cups vegetable broth
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp cinnamon
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
Rinse the lentils and set aside.
In a large pot, sauté onion, carrots, and celery for 5 minutes.
Add garlic and cook for 1 minute more.
Stir in lentils, tomatoes, broth, and spices.
Bring to a boil, then simmer for 25-30 minutes until lentils are tender.
Season with salt and pepper.
Serve hot, topped with fresh cilantro.
Roasted Red Pepper Soup
You’ll need:
- 4 red bell peppers
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tomatoes, diced
- 4 cups vegetable broth
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions:
Roast peppers in a 400°F oven for 30-40 minutes until skin is charred.
Cool peppers in a covered bowl, then peel and remove seeds.
Sauté onion and garlic in olive oil until soft.
Add tomatoes, roasted peppers, and broth. Simmer for 20 minutes.
Blend soup until smooth. Season with salt and pepper.
Serve hot and enjoy your homemade roasted red pepper soup!
Zucchini Basil Soup
Ingredients:
- 5 small zucchinis, diced
- 1 large onion, chopped
- 4 cups vegetable broth
- 8 garlic cloves, minced
- 1 cup fresh basil leaves
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions:
Heat olive oil in a pot over medium heat. Add onions and cook for 3 minutes.
Toss in garlic and cook for another minute until fragrant.
Add zucchini and vegetable broth. Bring to a boil, then simmer for 15 minutes.
Stir in basil leaves and remove from heat.
Blend the soup until smooth using an immersion blender.
Season with salt and pepper to your liking.
Serve hot with a drizzle of olive oil on top if you’d like.
Vegan Tortilla Soup
Ingredients:
- 1 onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, diced
- 2 tbsp olive oil
- 1 can diced tomatoes
- 4 cups vegetable stock
- 1 tortilla, cut into strips
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 can black beans, drained
- 1/4 cup cilantro, chopped
- 1 lime, juiced
Instructions:
Sauté onion, garlic, and jalapeño in olive oil for 5 minutes.
Add tomatoes, stock, tortilla strips, chili powder, and garlic powder. Simmer for 10 minutes.
Stir in beans, cilantro, and lime juice. Simmer for 2-3 minutes more.
While soup cooks, fry extra tortilla strips in oil until crispy for topping.
Serve hot with crispy tortilla strips, avocado, and extra cilantro if desired.
Chickpea And Spinach Soup
Ingredients:
- 2 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 can chickpeas, drained
- 4 cups vegetable broth
- 2 cups fresh spinach
- 1 tsp cumin
- Salt and pepper to taste
- Lemon juice (optional)
Instructions:
Heat olive oil in a pot over medium heat. Add onion and garlic, cook until soft.
Stir in chickpeas and cumin. Cook for 2 minutes.
Pour in vegetable broth. Bring to a boil, then simmer for 10 minutes.
Add spinach and cook until wilted, about 2 minutes.
Season with salt and pepper. Add a squeeze of lemon juice if you like.
Serve hot and enjoy your comforting chickpea and spinach soup!
Cabbage Soup
You’ll need:
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 small cabbage, chopped
- 1 can white beans, drained
- 1 can diced tomatoes
- 6 cups vegetable broth
- 1 tsp thyme
- Salt and pepper to taste
Instructions:
Sauté onion, carrots, and celery in a large pot for 5 minutes.
Add garlic and cook for 30 seconds.
Stir in cabbage, beans, tomatoes, broth, and thyme.
Bring to a boil, then simmer for 20-30 minutes until veggies are tender.
Season with salt and pepper.
Your vegan cabbage soup is ready to enjoy!
Creamy Tomato Soup
Ingredients:
- 2 cans whole peeled tomatoes
- 1 onion, chopped
- 3 garlic cloves
- 1 cup coconut milk
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1 tbsp maple syrup
- Fresh basil leaves
Instructions:
Heat olive oil in a pot. Add onions and cook until soft.
Stir in garlic and cook for 1 minute.
Pour in tomatoes, coconut milk, Italian seasoning, salt, pepper, and maple syrup.
Bring to a boil, then simmer for 15-20 minutes.
Blend the soup until smooth.
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh basil leaves.
Soba Noodle Soup
Ingredients:
- 8 oz soba noodles
- 4 cups vegetable broth
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 cup sliced mushrooms
- 1 block firm tofu, cubed
- 2 green onions, chopped
- 1 tsp sesame oil
- Sesame seeds for garnish
Instructions:
Boil soba noodles according to package directions. Drain and set aside.
In a pot, combine broth, soy sauce, and mirin. Bring to a simmer.
Add mushrooms and tofu. Cook for 5 minutes.
Divide noodles between bowls. Pour hot broth mixture over noodles.
Top with green onions, a drizzle of sesame oil, and sesame seeds.
Serve hot and enjoy your comforting vegan soba noodle soup!
Vegan Pozole
You’ll need:
- 2 cans hominy, drained
- 1 can pinto beans, drained
- 1 onion, diced
- 3 garlic cloves, minced
- 1 jalapeño, diced
- 2 tsp cumin
- 1 tsp oregano
- 4 cups vegetable broth
- Salt and pepper to taste
Toppings:
- Shredded cabbage
- Sliced radishes
- Chopped cilantro
- Lime wedges
Instructions:
Sauté onion, garlic, and jalapeño in a large pot until soft.
Add cumin and oregano, cook for 1 minute.
Pour in hominy, beans, and broth. Bring to a boil, then simmer for 20 minutes.
Season with salt and pepper.
Serve hot with your choice of toppings.