These vegan soup recipes are cozy, nourishing, easy to make, and hands down delicious. They’ll become favorites of all eaters at the table!
The best way to eat your veggies? Eat soup. Hi, we’re Sonja and Alex, plant-based recipe writers and cookbook authors with a penchant for soup. Why soup? Well, it’s delicious. It’s comforting. It’s easy to make. And more often than not, it can make vegetables taste like more than the sum of their parts. Whether it’s a cozy Tuscan soup that tastes like pizza, or a steaming bowl of Korean ramen, or a creamy cup of sweet and savory corn chowder, our vegan soup recipes will become tried-and-true favorites: guaranteed.
Here we’ve rounded up all of our favorite vegan soup recipes: with an eye towards recipes that are healthy and easy (since that’s what we’re most often asked for). Take a look through our favorites and let us know: which would you try? We’d love to know.
Want more soup recipes? Check out our cookbook, Pretty Simple Cooking.
And now: our top vegan soup recipes!
First up in our vegan soup recipes: this best lentil soup! Yes, we’re pulling out the expletives because this one is so delicious, you won’t even remember that you’re doing your body and the planet good. You’ll just feel like you’re wrapped in a cozy hug. Featuring fire-roasted tomatoes, savory fennel, and garlic, this vegan lentil soup is ready to amaze you.
Got an Instant Pot? Try Instant Pot Lentil Soup
Next up: this impossibly creamy wild rice soup! Yes, this soup is cozy, dreamy, and comforting in a way that most vegan soups only dream of. The secret? Cashews are blended with a bit of the soup to make that silky base. Then it's filled with tender wild rice, carrots and onions, and white beans to add more plant-based protein. The original version is made in an Instant Pot, but the recipe has instructions for a stovetop variation, too. We've heard from multitudes of people who say that even though it's vegan, meat-eaters love it just as much.
One of our top rated vegan soup recipes is this Moroccan cauliflower soup! The cauliflower is roasted until lightly charred in a very hot oven. Then it’s blended with onion, carrot and warm Moroccan spices into a silky puree. Think: cumin, coriander, turmeric, ginger, and cinnamon. This soup is pretty simple to put together, full of nutrients, and vegan and gluten-free too.
What’s more classic than tomato basil soup? This one is a straight up classic, and oh so easy to make. Chop some veggies, simmer, then blend. All hail the tomato basil soup! It couldn’t be cozier, and it’s the perfect accompaniment to crusty bread. This version is a gluten free, dairy free and vegan soup recipe, so it fits many diets. Though of course you could add a dollop of cashew cream to make it a creamy soup too!
This creamy, dreamy coconut curry soup recipe is not just mega delicious, swirled with coconut milk and spiced with curry powder, cumin, and coriander. It's also a pantry soup! What’s a pantry soup? A recipe made only of ingredients found in your pantry. It's also quick to whip up, healthy, and versatile for multiple diets: vegetarian, gluten-free, and vegan.
What’s a list of vegan soup recipes without a good chili? This savory, hearty quinoa vegan chili is packed with protein and is gluten-free as well. It’s got lots of veggies and the secret ingredients are a bit of adobo sauce from a can of chipotle chili peppers in adobo. Top with Cashew Cream or Nacho Cheese.
This one is our best ever corn chowder recipe, if we must say ourselves. It's another fan favorite, where blending cashews with a bit of the soup makes you swear it's loaded with dairy. This vegan chowder recipe turns out seriously creamy, with a savory, salty, and sweet flavor from simmering the corn cobs directly in the pot. It’s based on a similar vegan chowder from our cookbook, Pretty Simple Cooking.
This vegan soup recipe is lovingly dubbed “pizza soup” because it tastes like liquid pizza! Really. The pizza flavor is due in part to the San Marzano tomatoes: San Marzano tomatoes are a variety of tomato that’s grown in Italy. The tomatoes are sauteed with garlic, fennel, and smoked paprika, which bring a meaty and savory undertone. Throw in some Tuscan kale to the mix, and you won’t even tell it’s there: you’ll only be able to taste the pizza!
Hungry for pizza instead? Our Best Vegan Pizza is legit.
This vegan butternut squash lentil soup tastes like a bowl of sunshine. It’s chock full of beautiful, colorful healthy ingredients, and it tastes surprisingly more delicious than you’d imagine from the humble ingredients. Using leeks brings a complexity to the body of the soup. The only part about this superfood soup that requires some time is chopping the vegetables. You can use the recipe as an excuse to practice your knife skills!
Love lentils? Also try our Tuscan Artichoke Lentil Stew.
This vegan tomato soup recipe is tangy, pure tomato-y, and made creamy using blended cashews. The nuts thicken the soup, at the same time adding protein. (Use almond milk for nut allergies.) But the best part? The star toast garnish! Cutting toast into stars is an easy way to dress up a soup: both kids and adults love it.
It sounds excessive, we know: 20 cloves of garlic in a soup!? Yes, the healthy dose garlic in this vegan soup recipe is exactly what makes the broth incredibly restorative and tasty. Don’t worry, the garlic is cooked down so you won’t have garlic breath: we promise! The soup also features leafy green kale and chewy mushrooms, making it ultra nutrient dense.
This golden vegetable soup is like canned soup, but infinitely better! It's one of our favorite vegetarian soup recipes because everyone loves it. The base recipe is seriously simple, with onion, carrot, celery, and rotini pasta noodles. If you'd like, you can customize it by adding veggies like handfuls of baby spinach or white beans for additional plant based protein.
One taste of this curried carrot vegan soup recipe and you'll be sold. The velvety orange puree is creamy with just the right amount of spice. The secret to the big flavor in this vegan carrot soup is the Thai red curry paste. Thai curry paste has beautifully fresh flavors in a single jar: garlic, lemongrass, and ginger. Mix a spoonful of that with sweet carrots and silky coconut milk, and you'll be a believer in no time.
This tomato sage chickpea soup is savory, cozy and comforting…the classic antidote to a gray day. This vegan soup features sliced onions instead of the typical diced, which add a unique extra texture to the dish. The other stars are dried porcini mushrooms, which add a hefty umami to the dish, and fresh sage, which tastes like the culinary form of a hug. Alex’s opinion: “It has the vibe of canned soup, but tastes way better and healthier.”
This vegan sweet potato soup is nourishing, delicious, and easy to make. To get maximum flavor out of this soup, onion and garlic are sauteed together, then cooked with sweet potato and spices like cumin and turmeric. It's served with harissa, a North African red pepper paste. Peanut butter gives a creamy, savory undertone to the soup while keeping it vegan.
Potato leek soup is typically a beige food. And while it’s incredibly delicious, it doesn’t look so appetizing. So why not make it a vibrant shade of green? Adding spinach to the classic potato leek soup brings in a beautiful color and a hefty burst of nutrients. And this one is a vegan soup recipe, using white beans instead of heavy cream to make the creamiest bowl of soup ever. Serve with crusty bread or salad.
Ramen is a traditional Japanese dish that’s an interpretation of Chinese noodles, but it has a Korean spin as well! Gochujang (Korean chili paste), peanut butter, miso and seaweed all work together to add major savoriness to the broth. It's filled with veggies like carrots, cauliflower, and tofu, and topped with quick pickled cucumbers that add a satisfying crunch. Eating this steaming, hearty bowl of noodles and veggies feels positively restorative.
This dreamy, creamy vegan red lentil soup is an easy dinner that’s ready in under an hour. Bright red lentils are packed with nutrients and can cure any case of the fall or winter blues! This red lentil soup results in a complex and delicious flavor. And what really amps it up is the garnish – don’t skimp on this one! The combination of crunchy toasted almonds, fresh cilantro, and a squeeze of tangy lemon makes this soup next level.
Love lentils? 10 Top Vegan Lentil Recipes
This vegan butternut squash soup is a Middle Eastern take on the classic. Along with the squash, this recipe features sweet potato, carrot, and za’atar, a traditional thyme and sesame seed seasoning. It brings serious flavor to the brilliant orange puree.
Rather try the classic? Easy Butternut Squash Soup Recipe
Ever tried Brussels sprouts in...soup? Here they're shredded and added to a soup pot with farro, a whole grain that’s a bit like barley, but cooks in about 1/3 the time. For the flavoring: a bit of shallot, garlic, ginger, soy sauce, and Worcestershire sauce, which adds a savory, unexpected flavor. Brussels sprouts soup might sound unexpected, but it’s a crave-able way to boost immunity and get your cozy on.
This lovely vegan tomatillo soup doesn’t take too much time to put together and has a subtle, intriguing flavor. After you roast the tomatillos, you blend together the roasted veggies with veggie broth to use as the base of the soup. Then you add black beans and hominy, and simmer until warmed through. The garnishes are where this soup really shines: radishes, cilantro and lime bring a zesty flavor that you won’t be able to stop eating!
This vegan stew recipe features sprouted lentils, dark green dinosaur kale, and colorful vegetables that form a hearty and savory Italian-style stew. Sprouting lentils makes them easier to digest, and here they add a unique texture to the stew. While you can sprout your own, you can also buy dried sprouted lentils, which we found at our local grocery.
This vegan sweet potato stew just might be the epitome of health in a bowl. Sweet potatoes, chickpeas, and those infamously good-for-you leafy greens all together in one place? They make a hearty combination, and the coconut milk adds just the right amount of smoothness. Sweet potato skins are packed with fiber, beta carotene, and vitamins C and E, just to name a few of their many health benefits. So save yourself the effort of peeling the sweet potatoes and reap all the benefits of eating them.
This easy vegan crockpot chili features dried black beans, something we always want to use more of. The mushrooms add a nice savory note. For the spices, we went the traditional chili route and used chili powder and chipotle powder. Add a little smoked paprika for a smokier chili. Saute the onions, mushrooms and garlic for 5 minutes until tender, then throw it all in a crockpot and cook for about 10 to 12 hours until the black beans are tender.
And last up in our vegan soup recipes: sweet potato chili! This vegan chili recipe is loaded with savory flavor and vegetables like beans and sweet potatoes, which are superfoods high in nutrients. But even better: it’s so, so tasty! The flavor has added complexity from chili secrets like cocoa powder and balsamic vinegar. The recipe makes enough for a huge pot, so it’s good to feed a crowd (we’re of the opinion that chili should only be made in massive quantities). Garnish with sliced green onions and Cashew Cream or Nacho Cheese.
What to serve with these vegan soups?
So you’ve got the vegan soup recipes: but how to make them into a meal? Here are a few sides that pair well with soups:
- Easy Vegan Cornbread
- Artisan Dutch Oven Bread
- Artisan Multigrain Bread
- Sourdough Bread Recipe
- Almond Cashew Homemade Crackers
- Blackberry Salad with Balsamic Vinaigrette
- Favorite Chopped Salad
- Best Tossed Salad Recipe
- Strawberry Spinach Salad
- The BEST Kale Salad
- Shaved Brussels Sprout Salad with Pomegranate
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.