As the weather cools down, there’s nothing like a warm and comforting bowl of soup to brighten up your day. And what better way to do that than with a delicious vegan soup recipe? Not only are these soups easy on the palate, but they’re also incredibly good for you, packed with plant-based nutrients and flavor. In this article, we’ll be diving into 20 quick and easy vegan soup recipes that will keep you coming back for more.
From creamy tomato basil to spicy lentil and coconut, we’ve got a soup for every taste bud. Whether you’re a seasoned vegan or just looking for some new recipe ideas, these soups are sure to become staples in your kitchen.
So grab a spoon and let’s dive in! Which of these 20 recipes will be the first one you try?
Creamy Vegan Tomato Basil Soup
This comforting and flavorful soup is perfect for a chilly evening or a quick lunch. The creamy texture and tangy flavor of the tomatoes are balanced by the sweetness of the basil, making it a delightful treat for vegans and non-vegans alike.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups chopped fresh tomatoes (or 1 can of diced tomatoes)
– 1 cup vegetable broth
– 1/2 cup unsweetened soy milk or other non-dairy milk
– 1 teaspoon dried basil
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the chopped tomatoes, vegetable broth, soy milk, and dried basil. Stir well.
4. Bring the mixture to a simmer and let cook for 20-25 minutes or until the soup has thickened slightly.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh basil leaves if desired.
Cooking Time: 25-30 minutes
Spicy Lentil and Coconut Soup
A flavorful and comforting soup that combines the warmth of red lentils with the creaminess of coconut milk, spiced up with a kick of cumin and chili flakes.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon chili flakes
– 1 can (14 oz) diced tomatoes
– 2 cups vegetable broth
– 1 cup coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, and chili flakes; cook for 1 minute.
3. Stir in lentils, diced tomatoes, and broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. Stir in coconut milk and season with salt and pepper to taste.
5. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 45-50 minutes
Roasted Butternut Squash Soup
Roasted Butternut Squash Soup Recipe
This comforting soup is a perfect blend of sweet and savory flavors, made with roasted butternut squash and aromatic spices.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with olive oil.
4. Roast the squash for 45-50 minutes, or until tender and caramelized.
5. Scoop the roasted squash into a blender or food processor with the onion, garlic, cumin, smoked paprika, salt, and pepper.
6. Blend until smooth, then add the broth and heavy cream (if using).
7. Simmer the soup for 10-15 minutes, or until heated through.
Cooking Time: 1 hour 15 minutes
Classic Vegan Minestrone Soup
This hearty, comforting soup is a staple of Italian cuisine, and our vegan version is just as flavorful and satisfying. With a rich vegetable broth, tender beans, and a medley of colorful vegetables, this minestrone is perfect for a cozy evening in or a quick lunch.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups mixed vegetables (such as zucchini, carrots, green beans, and tomatoes)
– 1 cup cooked kidney beans, drained and rinsed
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 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 mixed vegetables, kidney beans, vegetable broth, diced tomatoes, basil, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-35 minutes
Curried Carrot and Ginger Soup
Warm up with this fragrant and flavorful Curried Carrot and Ginger Soup! This recipe combines the sweetness of carrots with the spiciness of curry powder, all wrapped up in a creamy and comforting bowl.
Ingredients:
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 inches fresh ginger, grated
– 4 cups chopped carrots (about 6-8 medium-sized)
– 2 teaspoons curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups vegetable broth
– 1 cup coconut milk or heavy cream (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion, garlic, and ginger; cook until softened, about 5 minutes.
2. Add carrots, curry powder, cumin, turmeric, salt, and pepper. Cook for an additional minute.
3. Pour in broth and bring to a boil. Reduce heat and simmer for 20-25 minutes or until carrots are tender.
4. Use an immersion blender (or transfer soup to a blender) to puree the soup until smooth.
5. Stir in coconut milk or heavy cream, if using. Serve hot.
Cooking Time: 30-35 minutes
Hearty Vegan Potato Leek Soup
A comforting and flavorful soup that’s perfect for a chilly evening or a cozy brunch, this vegan potato leek soup is sure to become a new favorite.
Ingredients:
– 2 large potatoes, peeled and diced
– 2 medium leeks, cleaned and sliced
– 1 onion, chopped
– 4 cups vegetable broth
– 1 cup non-dairy milk (such as soy or almond)
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, sauté the onion and leeks in a little water until tender.
2. Add the diced potatoes, vegetable broth, non-dairy milk, and thyme. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Thai-Inspired Coconut Curry Soup
This creamy and aromatic soup is a twist on traditional Thai curry, with the added richness of coconut milk. Perfect for a quick and flavorful lunch or dinner.
Ingredients:
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 red bell pepper, diced
– 1 can (14 oz) coconut milk
– 2 cups chicken or vegetable broth
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion, garlic, and ginger; cook until softened, about 3-4 minutes.
3. Add bell pepper; cook until tender, about 5 minutes.
4. Stir in curry powder and cumin; cook for 1 minute.
5. Pour in coconut milk and broth; bring to a simmer.
6. Reduce heat to low and let soup simmer for 10-15 minutes or until flavors have melded together.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves.
Cooking Time: 20-25 minutes
Simple Vegan Vegetable Noodle Soup
Warm up with this comforting and nutritious vegan soup recipe, perfect for a quick lunch or dinner. With just a few simple ingredients, you’ll be enjoying a delicious and filling bowl of goodness in no time!
Ingredients:
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 4 cups vegetable broth (homemade or store-bought)
– 1 cup uncooked eggless noodles (such as rice noodles or quinoa noodles)
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, carrots, and celery; cook until the vegetables are tender, about 5 minutes.
3. Pour in the vegetable broth and bring to a boil.
4. Reduce the heat, add the noodles, thyme, salt, and pepper; simmer for 10-12 minutes or until the noodles are cooked through.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 20-25 minutes
Chickpea and Spinach Stew
This comforting stew is a perfect blend of protein-rich chickpeas, nutritious spinach, and aromatic spices. Serve with crusty bread or over rice for a satisfying meal.
Ingredients:
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 cups fresh spinach leaves
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
– 1 tablespoon olive oil
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 3 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
5. Add the chickpeas, red bell pepper, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
6. Stir in the fresh spinach leaves and cook until wilted, about 2-3 minutes.
Cooking Time: 25 minutes
Moroccan Spiced Lentil Soup
Warm up with a hearty bowl of Moroccan Spiced Lentil Soup, packed with aromatic flavors and nutritious goodness!
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cayenne pepper (optional)
– 1 can diced tomatoes (14.5 oz)
– 4 cups vegetable broth
– Salt and black pepper, to taste
– Fresh parsley or cilantro, chopped (for garnish)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, coriander, cinnamon, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
3. Add lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. Season with salt and black pepper to taste. Serve hot, garnished with chopped parsley or cilantro.
Cooking Time: 45 minutes
Easy Vegan French Onion Soup
Easy Vegan French Onion Soup Recipe
Summary:
This classic French onion soup gets a plant-based twist with this easy-to-make vegan version. Caramelized onions, rich vegetable broth, and a hint of thyme create a flavorful and comforting soup that’s perfect for a cozy night in.
Ingredients:
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 4 cups vegetable broth (homemade or store-bought)
– 1 teaspoon dried thyme
– 1/2 cup vegan white wine (optional)
– 2 cloves garlic, minced
– 2 slices whole grain bread, toasted
– Vegan grated cheese shreds or nutritional yeast for serving (optional)
Instructions:
1. In a large pot, heat the olive oil over medium-low heat.
2. Add the sliced onions and cook, stirring occasionally, until caramelized and golden brown (about 20-25 minutes).
3. Add the vegetable broth, thyme, garlic, and white wine (if using). Bring to a simmer.
4. Reduce heat to low and let soup simmer for 10-15 minutes or until flavors have melded together.
5. Preheat broiler.
6. Place toasted bread slices in oven-proof bowls and ladle hot soup over the bread.
7. Top with vegan grated cheese shreds or nutritional yeast, if desired.
8. Broil for 2-3 minutes or until top is golden brown.
Cooking Time: 40-45 minutes
Zesty Lemon and Lentil Soup
Brighten up a chilly day with this refreshing and flavorful soup that combines the tanginess of lemon with the comforting warmth of lentils. This recipe is perfect for a quick and easy meal or as a side dish for your next dinner party.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 4 cups vegetable broth
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium lemons, juiced (about 1/4 cup)
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. In a large pot, sauté onions and garlic in a little water until softened.
2. Add lentils, vegetable broth, lemon juice, and cumin. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped parsley or cilantro if desired.
Cooking Time: 35-45 minutes
Sweet Corn and Potato Chowder
Warm up on a chilly day with this comforting and flavorful chowder that combines the sweetness of corn with the heartiness of potatoes. This recipe is perfect for a cozy dinner or lunch.
Ingredients:
– 2 medium-sized potatoes, peeled and diced
– 1 cup fresh sweet corn kernels (about 4-5 ears)
– 2 tablespoons butter
– 1 onion, chopped
– 2 cloves garlic, minced
– 1/2 cup all-purpose flour
– 1 cup milk
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the chopped onion and cook until translucent (about 3-4 minutes).
3. Add the minced garlic and cook for an additional minute.
4. Add the diced potatoes, sweet corn kernels, and flour. Cook for 5 minutes, stirring occasionally.
5. Gradually add the milk, whisking constantly to avoid lumps.
6. Bring the mixture to a simmer and cook until the potatoes are tender (about 15-20 minutes).
7. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Vegan Cream of Mushroom Soup
This rich and creamy soup is a perfect comfort food for any season. With its savory flavor and velvety texture, it’s sure to become a staple in your vegan kitchen.
Ingredients:
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 3 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1/2 cup cashew cream (see note)
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 3-4 minutes.
2. Add the mushrooms and garlic; cook, stirring occasionally, until the mushrooms release their liquid and start to brown, about 8-10 minutes.
3. Pour in the vegetable broth and bring to a simmer.
4. Stir in the cashew cream and thyme. Season with salt and pepper to taste.
5. Simmer for 15-20 minutes or until the soup has thickened slightly.
6. Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Garlicky Kale and White Bean Soup
This hearty soup is a perfect blend of flavors, with the pungency of garlic, the earthiness of kale, and the creaminess of cannellini beans. It’s an easy and nutritious meal for any time of day.
Ingredients:
– 1 tablespoon olive oil
– 3 cloves garlic, minced
– 1 onion, chopped
– 2 cups kale, stems removed and chopped
– 1 (15 ounce) can cannellini beans, drained and rinsed
– 4 cups vegetable broth
– Salt and pepper, to taste
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add garlic and cook for 1 minute, until fragrant.
3. Add onion and cook until translucent, about 5 minutes.
4. Add kale and cook until wilted, about 3-4 minutes.
5. Add cannellini beans, vegetable broth, salt, and pepper. Bring to a simmer.
6. Reduce heat and let soup simmer for 20-25 minutes or until flavors have melded together.
Cooking Time: 25-30 minutes
Mexican-Inspired Tortilla Soup
Warm up with this flavorful soup that combines tender chicken, crunchy tortillas, and a hint of spice. Perfect for a cozy night in or a quick lunch on-the-go.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tablespoons olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 8-10 corn tortillas, cut into strips
– Salt and pepper to taste
– Optional: sour cream, shredded cheese, cilantro, or diced avocado for topping
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion and cook until softened (3-4 minutes).
2. Add garlic, cumin, and smoked paprika; cook 1 minute.
3. Add chicken and cook until browned (5-6 minutes). Remove from pot.
4. Add diced tomatoes and broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Add tortilla strips to the pot; simmer an additional 10 minutes or until tender.
6. Season with salt and pepper. Serve hot, topped as desired.
Cooking Time: 30-40 minutes
Pumpkin and Red Lentil Soup
Warm up with this comforting and nutritious soup, perfect for a chilly fall evening.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 1 cup red lentils, rinsed and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the cubed pumpkin, red lentils, vegetable broth, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
3. Use an immersion blender (or transfer the soup to a blender in batches) to puree until smooth.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 30-40 minutes
Broccoli and Cashew Cream Soup
This recipe is a creative take on traditional broccoli soup, featuring the rich and creamy texture of cashew cream. It’s a perfect blend of healthy and indulgent!
Ingredients:
– 2 cups broccoli florets
– 1 onion, chopped
– 3 cloves garlic, minced
– 1/2 cup raw cashews
– 4 cups vegetable broth
– 1/2 cup non-dairy milk (or heavy cream for a dairy version)
– 1 teaspoon lemon juice
– Salt and pepper to taste
– Fresh parsley or chives for garnish
Instructions:
1. In a blender or food processor, combine broccoli, onion, garlic, and cashews. Blend until smooth.
2. Heat the broth in a large pot over medium heat. Add the blended mixture and non-dairy milk (or heavy cream). Whisk until combined.
3. Reduce heat to low and simmer for 10-15 minutes or until the soup has reached desired consistency.
4. Stir in lemon juice, salt, and pepper. Taste and adjust as needed.
5. Serve warm, garnished with fresh parsley or chives.
Cooking Time: 20-25 minutes
Enjoy your creamy broccoli soup with a hint of nutty goodness!
Smoky Black Bean Soup
This hearty soup is a flavorful blend of smoky black beans, onions, garlic, and spices, perfect for a cozy night in. With a rich and comforting texture, this recipe makes a great meal or addition to your favorite tacos.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper
– 1 can diced tomatoes
– 4 cups vegetable broth
– Salt and pepper to taste
– Optional: sour cream, shredded cheese, or crumbled tortilla chips for toppings
Instructions:
1. In a large pot, sauté onion and garlic in a little oil until softened.
2. Add bell pepper, smoked paprika, cumin, and cayenne; cook 1 minute.
3. Stir in black beans, diced tomatoes, and vegetable broth.
4. Bring to a simmer and let cook for 20-25 minutes or until the flavors have melded together.
5. Season with salt and pepper to taste.
Cooking Time: 25 minutes
Vegan Miso Soup with Tofu and Greens
Warm up with this comforting and nutritious vegan miso soup, packed with protein-rich tofu and nutrient-dense greens. This simple and flavorful recipe is perfect for a quick lunch or dinner.
Ingredients:
– 2 tablespoons sesame oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 2 cups mixed greens (such as kale, spinach, and collard)
– 1 block firm tofu, cut into bite-sized pieces
– 4 cups vegetable broth
– 2 tablespoons miso paste
– 1 teaspoon soy sauce
– Salt and pepper to taste
Instructions:
1. Heat the sesame oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the mixed greens and cook until wilted, about 2 minutes.
4. Add the tofu, vegetable broth, miso paste, and soy sauce.
5. Bring to a simmer and cook for 10-12 minutes or until the flavors have melded together.
6. Season with salt and pepper to taste.
Cooking Time: 15-17 minutes
Summary
Discover the simplicity and flavor of vegan soup with these 20 quick and easy recipes. From classic minestrone to creamy tomato basil, there’s something for everyone. Try the spicy lentil and coconut soup, roasted butternut squash soup, or hearty potato leek soup. For a taste of international flavors, explore Thai-inspired coconut curry soup, Moroccan spiced lentil soup, or Mexican-inspired tortilla soup. With ingredients like chickpeas, spinach, and mushrooms, these soups are not only delicious but also packed with nutrients. Perfect for a cozy night in or a nutritious meal on-the-go.
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