25 Best Vegan Soup Recipes

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

Vegan soup recipes

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!

Related: 

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

Vegan Broccoli Soup


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 3.60 out of 5)

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

Description

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).


Scale

Ingredients

  • 1 large yellow onion
  • 3 garlic cloves
  • 2 pounds Yukon gold potatoes (about 6 medium)
  • 3 tablespoons olive oil
  • 1 quart vegetable broth
  • 1/2 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
  • 3/4 teaspoon dried dill
  • 2 teaspoons white wine vinegar
  • 1 teaspoon Dijon mustard

Instructions

  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 1/2 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 1/4 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 1/4 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 1/4 teaspoon more).

Notes

*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

Keywords: Vegan Soup Recipes, Vegan Soup Recipe, Broccoli Soup, Vegan Broccoli Soup

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About the Authors

Sonja Overhiser

Cookbook Author and writer

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

Cookbook Author and photographer

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.

2 Comments

  • Reply
    Rebecca Hogaboam
    October 11, 2020 at 9:50 pm

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

    • Reply
      Sonja Overhiser
      October 12, 2020 at 9:00 am

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

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