Discover the Flavor and Nutrition of Vegan Soups with These Easy Recipes!
As a beginner to the world of plant-based eating, it can be overwhelming to find delicious and nutritious recipes that fit your lifestyle. One of the best ways to get started is by exploring the wonderful world of vegan soups! Not only are they incredibly easy to make, but they’re also packed with flavor and nutrients that will leave you feeling full and satisfied.
In this article, we’ll dive into 20 mouth-watering vegan soup recipes that are perfect for beginners. From classic comfort foods like creamy tomato soup to international-inspired flavors like spicy Thai coconut soup, there’s something for everyone in this collection. Whether you’re looking for a quick and easy weeknight dinner or a hearty meal to warm up on a chilly day, these soups have got you covered.
So grab your blender (or not – some of these soups are stovetop-only!) and get ready to slurp your way through the best vegan soup recipes around. Let’s start cooking!
Creamy Vegan Tomato Basil Soup
This comforting soup is a perfect blend of fresh tomato flavors, creamy texture, and subtle basil notes, all without compromising on vegan goodness. It’s a great way to warm up on a chilly day or as a nutritious meal for any time.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, diced
– 3 garlic cloves, minced
– 2 cups chopped fresh tomatoes (or 1 can of crushed tomatoes)
– 2 cups vegetable broth
– 1/2 cup non-dairy cream (such as soy or almond milk)
– 1 teaspoon dried basil
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic; cook until softened, about 5 minutes.
2. Add the chopped tomatoes, vegetable broth, and non-dairy cream. Stir well.
3. Bring the mixture to a simmer and let cook for 15-20 minutes or until the soup has thickened slightly.
4. Season with salt, pepper, and dried basil. Serve hot.
Cooking Time: 20-25 minutes
Easy Lentil and Vegetable Soup
Easy Lentil and Vegetable Soup Recipe
This hearty soup is a perfect blend of fiber-rich lentils, tender vegetables, and aromatic spices, making it a great option for a quick and satisfying meal. With minimal prep time and simple cooking process, you’ll be enjoying a warm bowl in no time!
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 carrots, peeled and chopped
– 1 red bell pepper, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, combine lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
2. Add onion, garlic, carrots, bell pepper, diced tomatoes, and thyme to the pot.
3. Season with salt and pepper to taste.
4. Simmer for an additional 10-15 minutes or until vegetables are tender.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 40-50 minutes
Spicy Thai Coconut Soup
Spicy Thai Coconut Soup Recipe
This creamy and aromatic soup combines the rich flavors of coconut milk, spicy chilies, and fragrant lemongrass to create a deliciously warming dish. Perfect for a quick and satisfying meal or as an appetizer.
Ingredients:
– 2 cups coconut milk
– 1 cup chicken or vegetable broth
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1-2 Thai bird’s eye chilies, sliced
– 1 stalk lemongrass, bruised
– 1/4 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion, garlic, ginger, and chilies; cook until the onion is translucent.
2. Pour in broth, coconut milk, and lemongrass; bring to a simmer.
3. Reduce heat to low and let soup simmer for 10-15 minutes or until flavors have melded together.
4. Season with cumin, salt, and pepper to taste.
5. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 15-20 minutes
Simple Vegan Minestrone Soup
Minestrone soup is a classic Italian staple that’s easily adaptable to veganism. This recipe makes a hearty, flavorful bowl of goodness with a variety of vegetables and beans.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 cup cooked kidney beans, drained and rinsed
– 1 cup small pasta shapes (such as elbow macaroni or ditalini)
– 1 cup mixed vegetables (such as zucchini, carrots, and bell peppers), sliced
– 1 teaspoon dried basil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the vegetable broth, diced tomatoes, kidney beans, pasta shapes, and mixed vegetables. Stir to combine.
4. Bring the mixture to a simmer and cook for 20-25 minutes or until the pasta is al dente and the soup has thickened slightly.
5. Season with basil, salt, and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Hearty Vegan Potato Leek Soup
This comforting soup is a perfect blend of creamy potatoes and sweet leeks, making it a staple for any vegan meal. With its rich flavor and velvety texture, you’ll be hooked from the first spoonful.
Ingredients:
– 2 large leeks, cleaned and chopped (white and light green parts only)
– 3-4 large potatoes, peeled and diced
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 2 teaspoons olive oil
– 6 cups vegetable broth
– 1/2 cup non-dairy milk (soy or almond work well)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped leeks and cook until they’re tender and lightly browned, about 10-12 minutes.
5. Add the diced potatoes, vegetable broth, and non-dairy milk. Season with salt and pepper to taste.
6. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the potatoes are tender.
7. Blend the soup until smooth, then serve hot. Garnish with chopped parsley if desired.
Cooking Time: 30-40 minutes
Quick Vegan Corn Chowder
Warm up with a comforting bowl of creamy vegan corn chowder, perfect for a chilly evening or a busy day when you need a quick and satisfying meal. This recipe is easy to make and packed with nutritious ingredients.
Ingredients:
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup corn kernels (fresh or frozen)
– 2 cups vegetable broth
– 1/2 cup non-dairy milk (such as soy or almond milk)
– 1 tablespoon olive oil
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 3-4 minutes.
2. Add the corn kernels and cook for an additional minute.
3. Pour in the vegetable broth and non-dairy milk. Stir to combine.
4. Bring the mixture to a simmer and let cook for 10-12 minutes or until the soup has thickened slightly.
5. Season with paprika, salt, and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 15-18 minutes
Roasted Butternut Squash Soup
Roasted Butternut Squash Soup Recipe
As the seasons change, warm up with this comforting and flavorful roasted butternut squash soup recipe. Roasting brings out the natural sweetness of the squash, making it a perfect base for a creamy and aromatic soup.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– Salt and pepper to taste
– 4 cloves garlic, minced
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Drizzle with olive oil, salt, and pepper; place on a baking sheet.
4. Roast for 45 minutes, or until the squash is tender and caramelized.
5. Scoop out the flesh and blend with garlic, onion, broth, and heavy cream (if using).
6. Heat the soup over medium heat until warmed through.
7. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 1 hour
Vegan French Onion Soup
Simplify the flavors of France with this vegan version of the beloved French onion soup. This comforting, plant-based take features caramelized onions and a rich vegetable broth.
Ingredients:
– 3 large onions, thinly sliced
– 2 tablespoons olive oil
– 1 teaspoon dried thyme
– 1/4 cup vegetable broth
– 1/4 cup nutritional yeast (optional)
– 2 cups vegan beef substitute (such as seitan or mushrooms), diced
– 1 bay leaf
– 1 tablespoon all-purpose flour
– 2 teaspoons vegan Worcestershire sauce
– Salt and pepper, to taste
– Vegan bread crumbs, for serving (optional)
Instructions:
1. In a large pot, heat oil over medium-low. Cook onions, stirring occasionally, until caramelized (about 20-25 minutes).
2. Add thyme, broth, nutritional yeast (if using), seitan or mushrooms, bay leaf, and flour. Whisk to combine.
3. Bring mixture to a simmer and cook for 5-7 minutes.
4. Preheat broiler. Ladle soup into oven-safe bowls. Top each with a slice of vegan cheese (optional) and a sprinkle of Worcestershire sauce.
5. Broil until golden brown, about 2-3 minutes. Serve immediately.
Cooking Time: 35-40 minutes
Easy Vegan Tortilla Soup
A flavorful and comforting soup that’s perfect for a quick weeknight dinner or a cozy weekend meal. This recipe is easy to make and packed with plant-based goodness.
Ingredients:
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 6-8 corn tortillas, cut into small pieces
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, and red bell pepper; cook until tender, about 5 minutes.
3. Stir in the diced tomatoes, vegetable broth, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the soup has thickened slightly.
4. Add the tortilla pieces to the pot and cook for an additional 5 minutes or until they’re tender and broken down.
5. Taste and adjust seasoning as needed. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 25-30 minutes
Comforting Vegan Mushroom Soup
Cozy up with this creamy, comforting soup that’s perfect for a chilly evening or a pick-me-up any time of the year. With the rich flavor of sautéed mushrooms and the warmth of aromatic spices, you’ll be in for a treat.
Ingredients:
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 3 cups mixed mushrooms (button, cremini, shiitake), sliced
– 4 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups vegetable broth
– 1 cup non-dairy milk (soy or almond)
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the mushrooms, garlic, thyme, paprika, salt, and pepper. Cook until the mushrooms release their liquid and start to brown, about 10-12 minutes.
4. Pour in the broth and non-dairy milk. Bring to a simmer.
5. Reduce heat to low and let cook for 15-20 minutes or until the soup has thickened slightly.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Light Vegan Miso Soup
This comforting soup is a perfect blend of savory miso flavor, tender vegetables, and rich umami taste. Made with just a few simple ingredients, this recipe is a great introduction to the world of vegan cooking.
Ingredients:
– 2 cups vegetable broth
– 1/4 cup white miso paste
– 1 tablespoon soy sauce (optional)
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 medium carrot, peeled and grated
– 1/2 cup snap peas, sliced
– 1 teaspoon sesame oil
– Salt and pepper to taste
Instructions:
1. In a large pot, combine vegetable broth and miso paste. Whisk until smooth.
2. Add soy sauce (if using), onion, garlic, carrot, and snap peas. Bring to a simmer.
3. Reduce heat to low and cook for 15-20 minutes or until vegetables are tender.
4. Stir in sesame oil. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped green onions (optional).
Cooking Time: 20 minutes
Vegan Chickpea Noodle Soup
This comforting soup is packed with protein-rich chickpeas, noodles, and aromatic vegetables, making it the perfect solution for a chilly day. With its creamy texture and rich flavor, this vegan delight will satisfy even the most discerning palates.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 4 cups vegetable broth
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 carrot, peeled and sliced
– 1 celery stalk, sliced
– 8 oz vegan noodles (such as rice-based or quinoa-based)
– 1 tsp dried thyme
– Salt and pepper to taste
– Optional: chopped fresh parsley for garnish
Instructions:
1. In a large pot, sauté onion, garlic, carrot, and celery in a little water until tender.
2. Add chickpeas, vegetable broth, noodles, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until noodles are cooked.
3. Season with salt and pepper to taste. Serve hot, garnished with parsley if desired.
Cooking Time: 25-30 minutes
Simple Vegan Black Bean Soup
This simple vegan black bean soup is a perfect blend of flavors and textures, packed with nutrients and easy to make. With just a few ingredients and minimal prep time, you’ll be enjoying a warm and comforting bowl in no time.
Ingredients:
– 1 can black beans, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added spice
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the black beans, vegetable broth, cumin, salt, and pepper. Stir to combine.
5. Bring the soup to a simmer and let it cook for 20-25 minutes or until the flavors have melded together.
6. Taste and adjust seasoning as needed. Serve hot, garnished with chopped fresh cilantro or scallions if desired.
Cooking Time: 20-25 minutes
Spicy Vegan Pumpkin Soup
Warm up with this creamy and spicy vegan pumpkin soup, perfect for the fall season! This recipe combines the comfort of roasted pumpkins with a kick of heat from red pepper flakes.
Ingredients:
– 1 small to medium-sized pumpkin (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon red pepper flakes
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 cup non-dairy milk (such as soy or almond)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss pumpkin cubes with olive oil, salt, and pepper on a baking sheet.
3. Roast pumpkin in the oven for 30-40 minutes, or until tender.
4. In a large pot, sauté onion and garlic in olive oil until softened.
5. Add cumin, smoked paprika, and red pepper flakes; cook for 1 minute.
6. Add roasted pumpkin, diced tomatoes, vegetable broth, and non-dairy milk to the pot.
7. Bring mixture to a simmer and cook for 20-25 minutes or until heated through.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 55-60 minutes
Easy Vegan Split Pea Soup
This hearty and comforting soup is a staple of many vegan kitchens. Made with simple ingredients and minimal effort, it’s a perfect option for a quick lunch or dinner.
Ingredients:
– 1 cup dried split peas
– 2 cups water
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 carrot, chopped
– 1 celery stalk, chopped
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Optional: 2 tablespoons olive oil
Instructions:
1. Rinse the split peas and soak them in water for at least 8 hours or overnight.
2. Drain and rinse the peas again.
3. In a large pot, sauté the onion, garlic, carrot, and celery in olive oil (if using) until tender.
4. Add the soaked peas, thyme, salt, and pepper to the pot.
5. Pour in 2 cups of water and bring the mixture to a boil.
6. Reduce heat and simmer for 45-50 minutes or until the peas are tender.
7. Serve hot, garnished with chopped fresh herbs (optional).
Cooking Time: 45-50 minutes
Vegan Broccoli Cheddar Soup
Warm up with a comforting bowl of creamy vegan broccoli cheddar soup. This recipe is perfect for a chilly evening or as a healthy lunch option.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups broccoli florets
– 2 cups vegetable broth
– 1/2 cup unsweetened soy milk or non-dairy milk
– 1 tablespoon nutritional yeast
– 1 teaspoon lemon juice
– Salt and pepper, to taste
– 1/4 cup vegan cheddar shreds (such as Daiya)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the broccoli, vegetable broth, soy milk, nutritional yeast, lemon juice, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the broccoli is tender.
4. Stir in the vegan cheddar shreds until melted and smooth.
5. Serve hot, garnished with additional vegan cheddar shreds if desired.
Cooking Time: 25-30 minutes
Quick Vegan Ramen Soup
Warm up with a delicious and comforting bowl of vegan ramen soup, made with just a few simple ingredients. This recipe is perfect for a quick and easy meal that’s ready in under 30 minutes.
Ingredients:
– 1 package of vegan ramen noodles
– 4 cups of vegetable broth (homemade or store-bought)
– 1 tablespoon of sesame oil
– 1 small onion, thinly sliced
– 2 cloves of garlic, minced
– 1 cup of mixed mushrooms (such as shiitake and cremini), sliced
– 1 teaspoon of soy sauce (make sure it’s vegan)
– Salt and pepper to taste
– Optional: green onions, bean sprouts, and/or bok choy for added flavor and texture
Instructions:
1. Cook the ramen noodles according to package instructions. Drain and set aside.
2. In a large pot, heat the sesame oil over medium-high heat. Add the sliced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute, until fragrant.
4. Add the mixed mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
5. Pour in the vegetable broth and bring the mixture to a boil.
6. Reduce heat to low and simmer for 10-15 minutes, or until the soup has reached desired thickness.
7. Season with soy sauce, salt, and pepper to taste.
8. Add cooked noodles to the pot and stir to combine.
9. Serve hot, garnished with optional green onions, bean sprouts, and/or bok choy.
Cooking Time: 25-30 minutes
Vegan Carrot Ginger Soup
Warm up with this comforting and flavorful soup that’s perfect for any season.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups carrots, peeled and chopped
– 2 inches fresh ginger, grated
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the carrots and ginger; cook for an additional 5 minutes, stirring occasionally.
4. Pour in the vegetable broth and cumin; bring to a boil.
5. Reduce heat and simmer for 20-25 minutes, or until the carrots are tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 30-40 minutes
Easy Vegan Wild Rice Soup
Warm up with a comforting bowl of this hearty wild rice soup, packed with nutrient-rich vegetables and a hint of earthy flavor from the wild rice. This simple recipe is perfect for a quick weeknight dinner or a cozy weekend meal.
Ingredients:
– 1 cup wild rice
– 4 cups vegetable broth
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 medium carrots, peeled and chopped
– 2 stalks celery, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Rinse the wild rice and soak it in water for at least 4 hours or overnight.
2. Drain and rinse the wild rice, then add it to a large pot with the vegetable broth, onion, garlic, carrots, celery, diced tomatoes, and thyme.
3. Bring the mixture to a boil, then reduce heat and simmer for 45-50 minutes or until the wild rice is tender and the vegetables are cooked through.
4. Season with salt and pepper to taste, then serve hot.
Cooking Time: 45-50 minutes
Vegan Cream of Mushroom Soup
Vegan Cream of Mushroom Soup Recipe
This rich and creamy soup is a perfect comfort food for any occasion, without compromising on the vegan lifestyle. Made with a blend of sautéed mushrooms, aromatics, and cashew cream, this recipe is a game-changer for mushroom lovers.
Ingredients:
- 1 cup mixed mushrooms (button, cremini, shiitake), sliced
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 cup vegetable broth
- 1/4 cup cashew cream (see note)
- Salt and pepper to taste
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the mushrooms and thyme, and cook until the mushrooms release their liquid and start to brown, about 10-12 minutes.
- Pour in the vegetable broth and bring to a simmer. Reduce heat to low and let cook for 15 minutes.
- Stir in the cashew cream and season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Note: To make cashew cream, soak 1/2 cup of cashews in water for at least 4 hours. Blend with 1/2 cup fresh water until smooth.
Summary
Discover the world of delicious and easy-to-make vegan soups with this collection of 20 mouth-watering recipes! From creamy tomato basil to hearty potato leek, these simple and comforting bowls are perfect for beginners. Explore international flavors like spicy Thai coconut and roasted butternut squash, or stick to classic comfort foods like French onion and broccoli cheddar. Whether you’re a seasoned vegan or just starting out, this roundup of easy recipes is sure to become your go-to guide for warm and satisfying meals all year round.
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