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A collection of my best Vegan Soup Recipes. Here, you will find everything from brothy lentil and vegetable soups to hearty stews and creamy bisques, perfect to cozy up to during the cool fall and winter months.
Soup season is here, and I am all for it! Not much beats cozying up with a steaming bowl of hearty soup on a cold day. Made with fresh vegetables, hearty legumes, hydrating broth, and flavorful spices, these vegan soups are so flavorful and nourishing that you’ll never miss the meat.
I add new plant-based soup recipes to my repertoire each year, so I figured it was time to round them all up in one place. Below, you will find everything from hearty vegan soups to creamy bisques and lentil soups, giving you delicious and cozy options to try. As I continue to publish new recipes, I’ll be sure to add them to the list, too.
Though you can make all of these recipes with store-bought broth, stock, or vegetable bouillon paste, I like to believe that no soup season is complete without at least one batch of homemade vegetable stock or mushroom stock! If you’ve never made broth from scratch, these are great recipes to try your hand at. Both are made with vegetable food scraps, making them easy to prep and a great way to use up food scraps.
For even more vegan soup ideas, check out my two cookbooks: Sweet Potato Soul and Vegan Vibes. Both are available wherever books are sold.
Without further ado, let’s get to my best easy vegan soup recipes!
13+ Best Vegan Soups
Instant Pot Black Bean Soup
Made with dried black beans, Instant Pot Black Bean Soup is rich in plant-based protein and easy on your wallet! You’ll love that it’s lightly sweetened with sweet potato, seasoned with ginger and garlic, and partially blended with coconut milk. Certainly one of the best vegetarian soup recipes!
Red Lentil Carrot Soup
A recently published hearty vegan soup, Red Lentil Carrot Soup has solid 5-star reviews for a reason! It’s seasoned with common spices like cumin, coriander, paprika, garlic, and ginger, creating a mouthwatering and full flavor that even meat-eaters will love. Ready in less than 45 minutes!
Vegan Butternut Squash Soup with Coconut Milk
Run, don’t walk, to try your hand at this Vegan Butternut Squash Soup! With a list of common ingredients like apples, onions, garlic, and coconut milk, you’ll love how easy this creamy and flavorful soup is to make.
Ethiopian-Spiced Kabocha Squash Soup
Add another tasty squash to your favorite fall lineup: Ethiopian-Spiced Kabocha Squash Soup is creamy, smooth, and seasoned with a berbere spice, a dimensional blend of chili peppers, fenugreek, ginger, and cumin. This vegan and vegetarian soup is a surefire way to switch up your soup repertoire
Butternut Squash Lentil Soup
Here’s another one for the lentil lovers: Butternut Squash Lentil Soup! Chock-full of hearty veggies and satisfying lentils and seasoned with herbs, this recipe certainly deserves its spot on this list of the best vegan soup recipes. Serve it with a drizzle of good olive oil or a sprinkle of grated vegan parmesan cheese for a meal that will warm you inside out!
Collard Miso Soup
This Collard Miso Soup proves that some of the most unexpected ingredients make the best pairings. Though typically found in beloved Soul Food recipes, tender collards perfectly complement Japanese sweet white miso and hearty tofu. With solid 5-star reviews, this is one of Sweet Potato Soul’s best vegetarian soups!
Sweet Potato Tortilla Soup
Sweet Potato Tortilla Soup is a (dare I say) more delicious take on the classic recipe! It’s seasoned with Hatch green chiles, ground cumin, garlic, and cilantro and made in a few simple steps. Making it an approachable and tasty weeknight meal or Sunday supper.
Hearty Beet & Sweet Potato Soup
Beet and sweet potato lovers alike go wild for this Sweet Potato and Beet Soup! Made with beets and their stalks and greens, this low food waste recipe is brimming with good-for-you ingredients like ginger, carrots, celery, red onion, and garlic. I love making a batch of this soup on Sundays and enjoying it throughout the week!
Sweet Potato Cauliflower Soup
This Sweet Potato Cauliflower Soup proves that vegan soups don’t need to be complicated to be delightful. Made with just 7 common ingredients, this creamy soup is made by blending tender-roasted cauliflower and sweet potato with sautéed shallots, vegetable broth, and thyme.
Zuppa di Fagioli
Translated from Italian to “bean soup,” this easy vegan soup features fresh, hearty vegetables, jammy tomatoes, and a handful of flavorful herbs. It’s made in a few simple steps and is incredibly cozy and warming. Serve it with a drizzle of high-quality olive oil, a sprinkle of vegan parmesan, and crostini or fresh bread to pass for a nourishing and wholesome meal.
Vegan Soups: Zuppa di Fagioli
Ingredients
- 2 tbsp olive oil
- 1 large leek, only the yellow part sliced 1/4-inch thick (the green part removed); OR 1 diced yellow onion
- 3 cloves garlic, minced
- 3 celery stalks, diced
- 1 pinch sea salt
- 1 26-28 oz box or can San Marzano diced tomatoes
- 2 carrots, diced
- 2 cups honeynut or butternut squash, peeled, seeded, and cubed 1/2-inch thick
- 2 cups fingerling or Yukon gold potatoes, cubed 1/2-inch thick
- 1 14 oz can cannellini beans, or 2 cups freshly cooked
- 1 cup cooked green lentils, or red lentils
- 6-8 cups vegetable stock , or 2 vegetable bouillon cubes + 6-8 cups of water
- 1 dried bay leaf
- 1 large fresh rosemary stalk
- 2 tsp dried basil
- 1 tsp dried thyme
- 1/2 tbsp fennel seeds
- 1 tsp dried chili flakes, + more for serving
- 1 tsp black pepper
- 1/2 bunch kale, chopped, about 4 cups raw (optional)
- 1 loaf Italian bread, such as ciabatta, sliced and toasted to serve
Instructions
- Heat 2 tablespoons of olive oil in a large heavy-bottomed pot (such as an enameled cast iron pot) over medium heat.
- Add the leek, garlic, celery, and a pinch of sea salt. Sauté the vegetables for 3-5 minutes, stirring frequently, until they begin to soften.
- Pour in the diced tomatoes, carrots, squash, potatoes, beans, and lentils. Stir well and bring the mixture to a simmer for 2 minutes.
- Add the vegetable stock (or the bouillon and water), dried bay leaf, rosemary, basil, thyme, fennel seeds, and chili flakes and stir well. If you like a brothier soup, add more liquid. Increase the heat to medium-high and bring to a boil.
- Reduce the heat to low and let the soup come to a light simmer. Cook for 30 minutes with the lid ajar until the carrots and potatoes are tender. If using kale, stir it in during the last 5 minutes of cooking.
- Season the soup with the black pepper and season to taste with salt. If desired, remove the rosemary and bay leaf, or be careful to avoid them when serving.
- Serve the soup with a thick slice of toasted bread, a drizzle of olive oil, or a sprinkle of red chili flakes. Enjoy hot!
Notes
- Refrigeration: Leftovers keep covered in an airtight container in the refrigerator for 4-5 days.
- Freezing: Once the soup has cooled to room temperature, it can be transferred to a freezer-safe container and frozen for up to 3 months. Defrost it overnight in the refrigerator before reheating.
- Reheating: Warm zuppa di fagioli in a saucepan over low heat for 5-10 minutes, stirring occasionally, or in the microwave on gentle heat until hot.
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