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These vegan soup recipes are cozy, nourishing, easy to make, and hands down delicious. They’ll become favorites of all eaters at the table!

Cabbage soup
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The best way to eat your veggies? Eat 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. So here we’ve rounded up all of our favorite vegan soup recipes! Whether it’s a cozy Tuscan soup that tastes like pizza or a creamy cup of sweet and savory corn chowder, these recipes will become tried-and-true favorites: guaranteed. Take a look and let us know: which would you try?

And now: our top vegan soup recipes!

For more soup recipes:

Making homemade vegetable broth

Many of these soup recipes use vegetable broth. If you have time and leftover vegetables, a great way to use them is making your own homemade vegetable broth! It uses up old vegetable scraps and is a great way to minimize food waste in your kitchen! It takes about 1 hour to make. Here’s our Easy Vegetable Broth Recipe.

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:

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Broccoli potato soup

30 Vegan Soup Recipes

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5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 to 6 1x


This creamy vegan broccoli soup is intensely creamy and 100% plant based! It’s an easy healthy soup that everyone loves (like broccoli cheese, but better).


  • 1 large yellow onion
  • 3 garlic cloves
  • 2 pounds Yukon gold potatoes (about 6 medium)
  • 3 tablespoons olive oil
  • 1 quart vegetable broth
  • ½ cup raw unsalted cashews
  • 1 teaspoon kosher salt, divided
  • 1 pound frozen broccoli florets (or 4 cups small steamed broccoli florets*)
  • 1 large carrot
  • 1 teaspoon dried thyme
  • ¾ teaspoon dried dill
  • 2 teaspoons white wine vinegar
  • 1 teaspoon Dijon mustard


  1. Dice the onionMince the garlic. Peel the potatoes and cut them into bite-sized chunks.
  2. In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the onion and saute for 5 minutes. Add the garlic and saute for 1 minute. Add the vegetable broth, cashews and potatoes and ½ teaspoon kosher salt and bring to a boil. Reduce to a rapid simmer (not a boil), and simmer about 15 minutes until the potatoes are tender and falling apart when poked with a fork.
  3. Meanwhile, run the frozen broccoli under hot water to thaw it. Chop it into smaller florets as necessary. All packages are different, so make small bite-sized florets the size you’d like for a soup. You can chop the broccoli stems off and keep them in the soup as well. Place the broccoli in a bowl and mix it  with ¼ teaspoon kosher salt in a bowl and black pepper. Peel and grate the carrot into long strips (we used a handheld julienne shredder).
  4. When the potatoes are tender, use a ladle to transfer everything to a blender. Add the thyme, dill, white wine vinegar, Dijon mustard and another ¼ teaspoon kosher salt. Hold the top tight and blend everything for a minute or two until fully creamy. (This quantity just fits in a standard blender.)
  5. Pour the creamy soup back into the pot and add the broccoli and carrot. Simmer about 5 more minutes until the broccoli is cooked through. Taste and add additional salt as necessary (we added ¼ teaspoon more).


*If you’re cooking fresh broccoli, here’s how to simulate frozen: Cut it into very small florets. Then steam it but cook it a few minutes longer so that it’s very tender (not crisp tender as indicated in the recipe). Leave out any seasoning, since you’ll add salt as part of the soup recipe.

  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vegan
  • Diet: Vegan

Last updated: November 2020

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. Zane says:

    hi, there,
    can I get please just a book about these soup recipes only?
    kind regards Zane

    1. Alex Overhiser says:

      We don’t have one available, sorry!

  2. Claire Luger says:

    Love the black bean soup! Freekah is Arabic (as a food as well as a word), not Israeli, though :)

  3. Rebecca Hogaboam says:

    Mmmm…so yummy. We loved this Vegan Broccoli Soup.

    1. Sonja Overhiser says:

      So glad!!! It’s a favorite here too. Thanks so much!