Looking for a nourishing, cozy meal chock-full of veggies? Try these satisfying vegan soup recipes.
Vegan soups are my go-to when I want a healthy meal that doesn’t skip out on taste.
They’re super cozy on a chilly day. They’re also a revitalizing break from fatty meals and sugary sweets during the colder months.
However, that doesn’t mean you can only enjoy these in the winter!
From chili to corn chowder, there’s a vegan soup on this list you can whip up no matter the weather outside.
With the right toppings, this soup tastes just like a baked potato.
Seriously, add a sprinkle of vegan cheese, some crumbled tempeh bacon, and a handful of chives and you’ll see what I mean.
This soup is amazingly thick and creamy for having no dairy. Plus, it’s low in fat.
While it doesn’t call for blending, you could use an immersion blender to make it even more creamy.
It’s incredible how this vegan soup achieves the same flavors as the classic without real chicken.
It has all the staples including pasta, carrots, celery, onions, and dried herbs. But instead of chicken, it calls for Tofurky chicken and veggie broth.
You’ll want to hold off on dropping the noodles in until serving. Otherwise, they may overcook and wind up with an unpalatable mushy consistency.
A versatile veggie soup is a must for every kitchen. That’s why I love this recipe.
It takes all the veggies you have on hand and turns them into a hearty meal.
Some veggies you’ll want to include are green beans, peas, corn, carrots, and celery.
Potatoes give this soup more sustenance while canned tomatoes impart a rich hearty flavor.
While this recipe does use frozen veggies, you can make it a pantry staple and use canned instead.
The only thing you may want to add from there is a plant-based protein to balance out the nutrients.
I think lentils, black beans, chickpeas, or even some vegan meatballs will go well.
As soon as fall hits, I immediately begin to crave this butternut soup. It’s as comforting as your favorite fall sweater and as gratifying as a rich meal.
The reason this soup winds up being irresistibly creamy is it blends roasted squash with coconut milk.
However, what makes it so flavorful is all the additional ingredients.
It calls for a well-balanced spice blend of cinnamon, nutmeg, and cayenne. You’ll also want to use salt and pepper to taste.
The best part, though, is the Granny Smith apples. This adds a puckering punch that compliments the sweet nuttiness of the butternut squash.
There are so many mouthwatering Asian soups that I often find it hard to choose which to eat.
However, when I want a simple brothy bowl, I whip up this recipe.
Mushrooms and seaweed add a wealth of nourishment. Meanwhile, miso paste makes it rich and savory.
The soup is full of umami flavors that nourish the mind and the soul. And to top it off, this soup is quick to make.
Many Asian soups require hours of cooking to build complex flavors. But this one manages to do it in just 10 minutes.
Do you feel as guilty as I do eating a buttery, cheesy bowl of French onion soup?
Well, guess what? You can have your soup minus the guilt with this vegan recipe.
The savory broth is full of deep, complex flavors. This starts by caramelizing onions, then simmering them in a white wine broth.
Of course, it’s not French onion without the final touch. For this, you’ll sprinkle some vegan cheese on top of baguette slices and broil until it starts to bubble.
As a side note, when choosing wine, reach for the dry stuff. Otherwise, it will change the flavor of the broth and make it too sweet.
You’ll feel like a kid again with this recipe!
This soup tastes just like the stuff mom makes, except there’s no dairy. Rather, it uses raw cashews to make it creamy.
The real treat, however, is in the topping. This soup takes it a step further by garnishing with roasted broccoli and homemade croutons.
If you like your broccoli soup cheesy, you can add a sprinkle of vegan cheddar cheese. Some nutritional yeast will also do the trick.
Can I tell you a secret? As much as I love pumpkin desserts, I think I love this pumpkin soup more.
That may sound blasphemous, but hear me out. This soup is not only full of gratifying fall flavors, it’s nutrient-rich and guilt-free.
This recipe combines sauteed cauliflower and pumpkin puree with a whirl of spice. I’m talking cumin, coriander, and nutmeg.
It also adds a dash of maple syrup and almond butter to sweeten the deal. The whole thing is rich in pumpkin and jammed with flavor.
You can also roast pumpkin if you like, but the canned stuff is just easier.
If you thought taco casserole was good, wait until you try this taco soup. It takes everything you love about taco casseroles and tosses it into one spicey bowl.
To make, you’ll need to saute the onions first. Then simmer them with beans, corn, and canned tomatoes.
This recipe uses black beans, kidney beans, and pinto beans. But you can mix and match according to what you have on hand.
Of course, you won’t want to forget the fixings. Jalapenos, black olives, and avocado all work nicely.
But I say doctor it up however you like!
During the chilly season, this tomato soup frequently winds up on my table. It tastes way better than the canned stuff and is just as painless to make.
What makes it even better is it uses up pantry staples. This includes onions, canned tomatoes, and veggie broth.
It also uses raw cashews. This may sound a bit odd if you’re new to non-dairy substitutes, but every vegan knows to keep a bag of cashews on hand.
Cashews turn out super creamy when you blend them. Plus, they add some extra protein.
Another canned classic that’s better homemade is mushroom soup. While there are endless ways to make it, this take is one of the best.
Fancy gathering or meatless Monday nights, this mushroom soup is so delectable that you can whip it up for any occasion.
The broth is rich in white wine, coconut milk, and thyme. Add in sauteed mushrooms, and you’ll have a bowl brimming with complexity.
I like to serve this with a thick piece of crusty sourdough baguette to soak up all the goodness.
This one-pot lentil soup is a lifesaver! The recipe itself is highly versatile and simple to whip up.
The lentils give this soup a hearty base while the veggies add a bounty of nutrients.
You can stick with the basics of potatoes, carrots, and celery or throw in a few extras.
You can have it ready in under an hour and you probably already have all the ingredients on hand.
I also like that this soup reduces cleanup and can be frozen for later.
Like your one-pot soup on the spicy side? Then go with this classic.
Tortilla soup is as heartwarming as chicken soup, but with much more spice.
This recipe uses a chipotle adobo sauce which adds a hint of smokiness. Use more or less depending on how fiery you like your soup.
As for the chicken, this brilliant recipe swaps out chicken for jackfruit. Jackfruit has a meaty texture that can mimic almost any meat.
Add that to the pot with all your veggies and then simmer to let the flavors meld. Once it’s ready, sprinkle on some tortilla strips and it’s soup time.
Matzo ball soup is a Jewish staple for celebrating Passover. But you don’t need to wait until Passover to indulge in this yummy soup!
The matzo balls feature silken tofu and a flax egg. That means they’re completely egg-free.
The flaxseed keeps the balls from falling apart while the matzo meal stays true to tradition.
A cozy pot of this minestrone takes me back to my grandma’s kitchen. This Italian classic is nourishing, hearty, and very filling.
Glance at the ingredients and you’ll quickly realize this is an everything-but-the-kitchen-sink recipe.
So if you don’t happen to have every single ingredient on the list, it’s okay.
The main ingredients you’ll need are some beans, canned tomatoes, pasta, Italian seasoning, and veggies. Carrots, celery onions, zucchini, and green beans are ideal.
But like I said, this recipe has some flexibility, so you can use what you have.
The combination of wild rice and mushrooms always makes me think of Thanksgiving time.
So when I have a hankering for this holiday, I make this soup.
I’m sure you can guess this is way easier than whipping up a holiday spread. Better yet, it satisfies those cravings.
The mushrooms and wild rice give this soup an earthy flavor while coconut milk makes it rich and creamy.
You’ll need about 1 hour to build the layers and let the flavors fully meld. But the final result is beyond worth the time.
This big bowl of comfort is proof you don’t need dairy to make a killer lasagna soup.
Tender lasagna noodles are swimming in a rich tomato broth with ribbons of fresh spinach.
While this is certainly hearty enough on its own, the addition of lentils adds more sustenance.
They’ll also take on a meaty quality that works phenomenally.
This recipe doesn’t call for any vegan cheese, but I think a hefty shake of nutritional yeast flakes will taste great.
Oh, and if you like things a little spicy, toss on some red chili pepper flakes while you’re at it.
There’s a soft spot in my heart for dumplings. Italian dumplings, Polish dumplings, Asian dumplings, or any dumplings for that matter.
When I want a 30-minute dumpling meal, I go for this recipe. These chewy dumplings only use six ingredients.
They don’t require stuffing, so they’re easier to make. While that may sound boring, wait until you try them in the soup.
This soup features a coconut broth with an array of veggies and butter beans. This makes the soup even more buttery, even though it’s completely vegan.
Now that I have dumplings on my mind, I have to talk to you about this wonton soup. Not only is it vegan, but it totally hits the spot.
Unlike the last recipe, these stuffed wontons feature a savory umami filling.
That means you’ll put more work into these Chinese dumplings and less into the broth.
But don’t think for one minute that doesn’t mean the broth isn’t great. This two-ingredient broth has a clean taste that lets the wontons shine.
In the winter, I trade in my summer soup recipes for this yummy bowl. This 30-minute vegan soup is pretty simple to make from scratch.
You’ll saute some veggies then simmer them with white beans in coconut milk and veggie broth. Add in the kale and the soup is ready.
I often surprise myself with how often I make this soup during the week. It’s just too good and satisfying to pass up.
If you think cauliflower is boring, you’ve never had this soup.
It takes cauliflower and transforms it into a creamy bowl that’s so rich, you’ll never guess there isn’t a drop of cream.
While cauliflower is certainly the star, it didn’t get there without some supporting ingredients.
So pick up some plant milk, your favorite veggie broth, garlic, and onions from the store.
If you’re out of nutritional yeast, grab some of that, too. You’ll need it.
You won’t need meat to make an award-worthy chili. All you’ll need is this vegan recipe.
Kidney and pinto beans serve as the main protein while crushed tomatoes create a robust sauce.
You’ll also want to add some diced bell pepper, carrots, and celery into the mix.
As any chili lover knows, the real secret is in the seasoning. Use cumin, cayenne, and chili powder to add some flavorful complexity.
I can eat this corn chowder all year long. The coconut base adds a tropical kick while the corn makes it super refreshing.
Since this is a vegan recipe it does omit the bacon. However, you can add some vegan bacon bits.
While this recipe is dairy-free and meat-free, it isn’t gluten-free.
You’ll need a bit of flour to thicken the mixture. Luckily, you can easily swap out the flour with a gluten-free substitute.
Creamy carrot soup with a Thai twist? Sign me up!
Healthy, spicy, and sweet, this carrot soup balances out all the flavors in the most delicious way.
It uses a chili garlic sauce that’s seriously to die for. Pair that with the creamy peanut butter and you’re in for a Thai-inspired treat.
This may not be an authentic Thai soup, but it still tastes sensational.
You can probably tell by now I love creamy vegan soups. So I couldn’t end this list without mentioning one last favorite.
This sweet potato soup is so good it’s hard to believe it’s healthy, too.
I love how the paprika gives it a slightly spicy and smoky flavor. What I love even more is that the rich coconut base doesn’t have a drop of cream.
Once the fall colors arrive, do yourself a favor and make a big batch of this soup. Some now and some for later.
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