There’s nothing quite like a warm bowl of soup on a cold day. And when you go vegan, there’s no shortage of delicious and satisfying plant-based options to enjoy. Here are 15 vegan soup recipes that will keep you cozy and nourished all season long.
Why Vegan Soups Are So Good for You
Vegan soups are a great way to get in a serving (or two!) of vegetables, legumes, and whole grains. They’re packed with plant-based nutrients and fiber, making them a satisfying option that will keep you full and energized. Plus, they’re easy to customize with your favorite ingredients.
How to Make Flavorful Vegan Soups
To make flavorful vegan soups, start by choosing a base of ingredients that will provide depth of flavor. This can include onions, garlic, carrots, celery, and a variety of herbs and spices. Then, layer in additional flavors by adding herbs and spices throughout the cooking process.
If you want a creamy soup without using dairy, try blending in cashews, coconut milk, or silken tofu. You can also use vegetable broth that has been simmered with potatoes or carrots to add natural creaminess.
15 Delicious Vegan Soup Recipes to Try
Now, let’s get cooking! Here are 15 delicious vegan soup recipes that will keep you warm and cozy all winter long.
1. Creamy Butternut Squash Soup
This soup is made with roasted butternut squash that is blended with coconut milk for a creamy texture. Garnish it with toasted pumpkin seeds for a nice crunch.
Ingredients:
- 1 butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can coconut milk
- 2 cups vegetable broth
- 1 tsp smoked paprika
- 1 tsp ground cumin
- Salt and pepper to taste
- 1/4 cup pumpkin seeds, toasted
In a large pot, sauté the onion and garlic in a little oil until softened. Add the cubed butternut squash, vegetable broth, coconut milk, smoked paprika, and cumin. Bring to a simmer and cook until the squash is tender. Blend with an immersion blender until creamy. Season with salt and pepper. Serve with a sprinkle of toasted pumpkin seeds.
2. Hearty Lentil and Vegetable Stew
This hearty stew is packed with protein-rich lentils and a variety of vegetables. Serve it with crusty bread for dipping.
Ingredients:
- 1 cup dried lentils
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground turmeric
- 1 can chickpeas, drained and rinsed
- 1 red bell pepper, chopped
- Salt and pepper to taste
In a large pot, combine the lentils and vegetable broth. Bring to a simmer and cook until the lentils are tender. In a separate pan, heat the oil and sauté the onion, carrot, celery, and garlic until softened. Add the cumin, paprika, and turmeric and cook for 1 minute. Add the chickpeas, red bell pepper, and the cooked lentils to the pan. Season with salt and pepper. Cook until everything is heated through.
3. Roasted Tomato and Basil Soup
This soup is made with oven-roasted tomatoes for a depth of flavor. Fresh basil and garlic are added at the end for a vibrant taste. Top it with crispy croutons.
Ingredients:
- 2 lbs tomatoes, halved
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp sugar
- Salt and pepper to taste
- 1/4 cup basil leaves, chopped
- Croutons, for serving
Preheat the oven to 400°F. Place the tomatoes on a baking sheet and drizzle with olive oil. Roast for 45 minutes, stirring once. In a large pot, heat the oil and sauté the garlic until fragrant. Add the roasted tomatoes, vegetable broth, sugar, salt, and pepper. Bring to a simmer and cook for 15 minutes. Stir in the basil and serve with croutons.
4. Curried Cauliflower Soup
This fragrant soup is made with curry spices and blended cauliflower for a creamy texture. Garnish it with toasted coconut flakes.
Ingredients:
- 1 head cauliflower, cut into florets
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1 can coconut milk
- 1 tbsp curry powder
- 1 tsp ground ginger
- 1 tsp ground cumin
- Salt and pepper to taste
- 1/4 cup unsweetened coconut flakes, toasted
In a large pot, heat the oil and sauté the onion and garlic until softened. Add the curry powder, ginger, and cumin and cook until fragrant. Add the cauliflower florets, vegetable broth, and coconut milk. Bring to a simmer and cook until the cauliflower is tender. Blend with an immersion blender until creamy. Season with salt and pepper. Serve with toasted coconut flakes.
5. Minestrone-Style Vegetable Soup
This soup is loaded with a variety of seasonal vegetables and hearty beans. Serve it with a sprinkle of vegan parmesan.
Ingredients:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 4 cups vegetable broth
- 1 can cannellini beans, drained and rinsed
- 1 can diced tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- 1/4 cup grated vegan parmesan, for serving
In a large pot, heat the oil and sauté the onion and garlic until softened. Add the carrot, celery, zucchini, and bell pepper and cook until the vegetables begin to soften. Add the vegetable broth, cannellini beans, diced tomatoes, basil, and oregano. Bring to a simmer and cook until the vegetables are tender. Season with salt and pepper. Serve with grated vegan parmesan.
6. Creamy Mushroom and Wild Rice Soup
This soup is made with an earthy mushroom broth and nutty wild rice for texture. Finish it off with a drizzle of truffle oil.
Ingredients:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 16 oz mushrooms, sliced
- 4 cups vegetable broth
- 1 cup wild rice, rinsed
- 1 tsp dried thyme
- Salt and pepper to taste
- Truffle oil, for serving
In a large pot, heat the oil and sauté the onion and garlic until softened. Add the mushrooms and cook until they release their moisture and begin to brown. Add the vegetable broth, wild rice, and thyme. Bring to a simmer and cook until the rice is tender. Season with salt and pepper. Serve with a drizzle of truffle oil.
7. Spicy Sweet Potato and Corn Chowder
This spicy chowder is made with roasted sweet potatoes and a creamy coconut milk base. Top it with crispy tortilla strips.
Ingredients:
- 2 lbs sweet potatoes, peeled and cubed
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 can corn, drained
- 1 can coconut milk
- 2 cups vegetable broth
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- Salt and pepper to taste
- Tortilla strips, for serving
Preheat the oven to 400°F. Place the cubed sweet potatoes on a baking sheet and drizzle with oil. Roast for 30 minutes, stirring once. In a large pot, heat the oil and sauté the onion and garlic until softened. Add the roasted sweet potatoes, bell pepper, corn, coconut milk, vegetable broth, paprika, and cayenne pepper. Bring to a simmer and cook until everything is heated through. Season with salt and pepper. Serve with tortilla strips.
8. Beet and Ginger Soup
This vibrant soup is made with beet-infused broth and warming ginger and garlic flavors. Garnish it with fresh dill.
Ingredients:
- 1 lb beets, peeled and chopped
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 4 cups vegetable broth
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
- 1/4 cup fresh dill, chopped
In a large pot, heat the oil and sauté the onion, garlic, and ginger until softened. Add the chopped beets and vegetable broth. Bring to a simmer and cook until the beets are tender. Use an immersion blender to puree the soup until smooth. Stir in the apple cider vinegar, salt, and pepper. Serve with fresh dill.
9. Creamy Broccoli and Cashew Soup
This silky soup is made by blending broccoli and soaking cashews for a rich, creamy base. Finish it off with a sprinkle of toasted almonds.
Ingredients:
- 1 head broccoli, chopped
- 1 cup cashews, soaked
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 onion, chopped
- 1 garlic clove, minced
- Salt and pepper to taste
- 1/4 cup sliced almonds, toasted
In a large pot, heat the oil and sauté the onion and garlic until softened. Add the broccoli and vegetable broth. Bring to a simmer and cook until the broccoli is tender. Use an immersion blender to puree the soup until smooth. Drain the soaked cashews and add them to the pot. Blend with the immersion blender until the soup reaches your desired consistency. Season with salt and pepper. Serve with toasted sliced almonds.
10. Split Pea and Ham Hock Soup (Vegan Version)
This vegan version of split pea soup uses smoked paprika and vegetable broth instead of ham hocks for a savory, smoky flavor.
Ingredients:
- 1 lb dried split peas, rinsed
- 8 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1/2 lb smoked tofu, cubed
- 1 tsp smoked paprika
- Salt and pepper to taste
In a large pot, combine the split peas, vegetable broth, onion, garlic, carrot, and celery. Bring to a simmer and cook until the peas are tender. Stir in the smoked paprika and cubed smoked tofu. Cook until the tofu is heated through. Season with salt and pepper.
11. Cream of Mushroom Soup
This classic soup is made with a variety of mushrooms and a silky, creamy base made from cashews and vegetable broth.
Ingredients:
- 1 lb mushrooms, sliced
- 1/4 cup olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 4 cups vegetable broth
- 2 cups cashews, soaked
- 1/4 cup nutritional yeast
- 1/4 cup unsweetened almond milk
- Salt and pepper to taste
In a large pot, heat the oil and sauté the onion and garlic until softened. Add the mushrooms and thyme and cook until the mushrooms release their moisture and begin to brown. Add the vegetable broth and bring to a simmer. In a separate blender, combine the soaked cashews, nutritional yeast, almond milk, salt, and pepper. Blend until smooth. Stir the cashew cream into the pot and cook until heated through. Season with salt and pepper.
12. Hearty Vegetable Stew
This hearty stew is made with a variety of vegetables and lentils for a filling, plant-based meal.
Ingredients:
- 1 cup dried lentils
- 8 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 can chickpeas, drained and rinsed
- 1 can diced tomatoes
- 1 tbsp smoked paprika
- Salt and pepper to taste
In a large pot, combine the lentils and vegetable broth. Bring to a simmer and cook until the lentils are tender. In a separate pan, heat a little oil and sauté the onion and garlic until softened. Add the sliced carrots, celery, bell pepper, zucchini, and yellow squash. Cook until the vegetables begin to soften. Stir in the chickpeas, diced tomatoes, and smoked paprika. Add the cooked lentils to the pan and simmer until everything is heated through. Season with salt and pepper.
13. Creamy Corn Chowder
This creamy chowder is made with a base of potatoes and vegetable broth, along with corn and cashews for a creamy texture.
Ingredients:
- 3 lbs potatoes, peeled and cubed
- 4 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups corn kernels (fresh or frozen)
- 1 can coconut milk
- 1 tsp smoked paprika
- 1/4 cup nutritional yeast
- 1/2 cup cashews, soaked
- 1/4 cup unsweetened almond milk
- Salt and pepper to taste
In a large pot, heat a little oil and sauté the onion and garlic until softened. Add the cubed potatoes and vegetable broth. Bring to a simmer and cook until the potatoes are tender. In a separate blender, combine the corn, coconut milk, smoked paprika, nutritional yeast, soaked cashews, and unsweetened almond milk. Blend until smooth. Stir the cashew cream into the pot and cook until heated through. Season with salt and pepper.
14. Spicy Carrot Soup
This spicy soup is made with a base of roasted carrots and ginger for a warm and comforting flavor. Top it with croutons for added crunch.
Ingredients:
- 2 lbs carrots, peeled and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp fresh ginger, grated
- 4 cups vegetable broth
- 1 tsp cayenne pepper
- Salt and pepper to taste
- Croutons, for serving
Preheat the oven to 400°F. Place the chopped carrots on a baking sheet and drizzle with oil. Roast for 30 minutes, stirring once. In a large pot, heat the oil and sauté the onion, garlic, and ginger until softened. Add the roasted carrots, vegetable broth, and cayenne pepper. Bring to a simmer and cook until the carrots are tender. Season with salt and pepper. Serve with croutons.
15. Mushroom Barley Soup
This cozy soup is made with mushrooms, barley, and vegetable broth for a hearty and savory meal.
Ingredients:
- 1 lb mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup pearl barley, rinsed
- 6 cups vegetable broth
- 1 tbsp smoked paprika
- Salt and pepper to taste
In a large pot, heat a little oil and sauté the onion and garlic until softened. Add the sliced mushrooms and cook until they release their moisture and begin to brown. Stir in the barley, paprika, and vegetable broth. Bring to a simmer and cook until the barley is tender. Season with salt and pepper.