vegan soup recipe

This Creamy Vegetable Soup is a cozy, comforting vegan recipe that&#x27;s gluten-free, easy-to-make &amp; loaded with veggies- great for lunch or as a dinner starter

Creamy Vegetable Soup

olive oil

onion

celery (sliced)

carrots (sliced)

Salt and pepper (to taste)

yukon potatoes (diced (3-4 cups chopped))

thyme

garlic

low-sodium vegetable broth

peas (frozen)

corn (frozen)

plant-based milk

parsley (for serving)

Heat the olive oil in a large pot over medium heat. Add the onions, celery and carrots to the pot. Season with salt and pepper. Cook, stirring occasionally until vegetables start to soften, about 5 minutes.

Stir in the chopped potatoes, thyme and garlic and cook until fragrant, about 1 minute. Add the vegetable broth. Bring mixture to a boil, then simmer until the vegetables soften, about 20 minutes.

Use an immersion blender to lightly blend the soup so it’s thicker but still chunky. You can remove some of the vegetables aside to stir back in if you prefer to have more whole vegetables.

Stir in the peas, corn and milk, and simmer until the vegetables are warmed through and soup has thickened, about 5 minutes.

Serve with fresh parsley and crusty bread, if desired.

Roasted Red Pepper Ginger Soup - A vegan yet creamy and gorgeous Roasted Red Peppers soup spiced with warm ginger, herbs, and creamy coconut milk. This soup is Part-2 of my last week's Garlic Cheese Naan Crouton bread which I served on the side to dunk into this creamy luscious soup for dinner.Even though this is not an Indian soup... but hint of ginger and side of <a href="https://www.chefdehome.com/recipes/653/grilled-garlic-cheese-naan-bread" target="_blank" title="Recipe link to Cheese Naan Bread">Naan Bread</a> makes it a perfect cold-weeknight-dinner for my family. I personally also love the fact that I can bring this soup to dinner table under 30 minutes.<img alt="Creamy yet vegan and low-oil Roasted Red Pepper Soup | chefdehome.com" src="https://media.chefdehome.com/750/0/0/red-pepper-soup/roasted-red-pepper-ginger-soup-chefdehome-3.jpg" />Since El Nino arrived.... where every one is worried about the unpredictable weather it's bringing... We, drought-struck California residents, are waiting for the rain this phenomenon will bring.. It has hardly rained much in past 3-4 years in California but past few weeks.... we enjoyed good showers and amazingly beautiful cold weather and that good omen calls for bone-warming soup, for sure!I know you wondering, soups and more soups? Well, this the season to share soups. I just can't help to enjoy a few more of my favorite soups until the winters lasts. So friends, today is yet another cold day and I'm ready with my pot of warm and ginger spiced Roasted Red Pepper Soup. :)Isn't this gorgeous rep pepper color soup worth a comforter, comfy couch near fire-place and favorite show on TV? Oh, ask me, it sure is! :)The smoky roasted red peppers, subtle warm spice of ginger, and delicious grilled-cheese naan croutons to dunk-in! This homemade meal is sure to bring smile on everyone's face.You know the best part? If you have a can of roasted red peppers in-hand, this soup needs no trip to grocery store. You can serve a comforting dinner in just 30 minutes. Or if you have few Red Bell Peppers in refrigerator, follow this easy recipe <a href="https://www.chefdehome.com/recipes/60/how-to-roast-bell-peppers" target="_blank" title="Recipe for How to Roast Red Peppers">here</a> to roast'em in no time. You can roast peppers on the stove, you don't even need oven.&nbsp;Once peppers are roasted, this soup is all about cooking ingredients to develop flavor.&nbsp;<img alt="Lite and Healthy Roasted Red Pepper Soup | chefdehome.com" src="https://media.chefdehome.com/750/0/0/red-pepper-soup/roasted-red-pepper-ginger-soup-chefdehome-4.jpg" />I start by heating a little oil in heavy bottom pan and saute the herbs and aromatics to develop flavor. A good aromatic base is key to any flavorful soup. So even when I cook soups in slow cooker, I spend 5 minutes to saute the aromatics which make huge difference in flavor of soups/stews.Once the onions are soft and herbs release nice aroma.... it just takes 15-20 minutes for soup to come together. Specially when I use stock the soup comes together much faster since stock gives soup another layer of flavor. PS: Try to make your own veggie stock and freeze... It is sure way to keep it low-sodium and low-fat also. If you are new to making stock for soups, I have an easy recipe <a href="https://www.chefdehome.com/recipes/637/homemade-vegetable-stock-in-pressure-cooker" target="_blank" title="Recipe to Homemade Veggie Stock">here</a>.I mostly puree soup using hand-blender just because I'm lazy in taking blender out and later washing it. &nbsp;You can use any processing method - hand blender or food processor, roasted cooked peppers are so soft already.... these don't need much hard work of high quality food processor.&nbsp;Oh, and roasted red pepper soup freezes beautifully. Pack in single-serve pouches/containers and then enjoy all week long. We, however, are so so addicted to enjoying Roasted Red Pepper soup this season that every time I cook a fresh batch..... it is gone by the evening same day! This is all doing of cold weather. &nbsp;So, good luck with saving some to freeze. :)<img alt="Garlic Cheese Naan served with Roasted Red Pepper Soup | chefdehome.com" src="https://media.chefdehome.com/750/0/0/cheese-naan/cheesy-spinach-garlic-naan-chefdehome-6.jpg" />100% Vegan yet Creamy Soup:I have used coconut milk to make this soup creamy and also vegan. If you don't use a little suggested sugar and add some other natural sweetener instead, this soup is also paleo.Honestly, depending upon what is available in my refrigerator, I use heavy cream or coconut milk or even sour cream in this soup. A forgiving soup like Roasted Red Pepper just ask for some creaminess not necessarily a dairy creamer.... So coconut cream blends beautifully and give delicious creaminess to this soup without effecting the taste.&nbsp;Ginger is yet another important ingredient of this soup which do deserve a shout-out. You know, in cold weather like these days, a little splurge of warm spices and herbs is must to fight the tough weather. Ginger is one such deliciously warm root/spice. So add it fresh or use ginger powder.... you will enjoy a subtle taste and lots of warmth after eating soup. (Bonus! Ginger also makes soup more appetizing.)<img alt="Lite and Healthy Roasted Red Pepper Soup | chefdehome.com" src="https://media.chefdehome.com/750/0/0/red-pepper-soup/roasted-red-pepper-ginger-soup-chefdehome-2.jpg" />So make some Vegan Roasted Red Pepper soup for dinner tonight and enjoy the cold weather days until these last.Wish you a great day ahead. -Savita

Vegan Roasted Red Pepper and Ginger Soup

Red Bell Pepper, roasted, follow link to roast own red peppers

inch Ginger, small chopped

Cup Coconut milk, low-fat

Cup Water, or low-sodium chicken stock,

Paprika

tbsp Olive Oil

Parsley, fresh chopped,

Salt and Black Pepper, as per taste

Sugar,

tbsp Tomato Paste

tsp Thyme

Garlic, cloves, minced

Cup Yellow Onion, small chopped

Heat oil in heavy bottom pan. Add onion, ginger and garlic, then cook until onions are soft. (2-3 minutes)

Add thyme (or herb you using), paprika, 1/4 teaspoon salt and saute for 30 seconds.

Add rough chopped roasted red peppers, tomato paste and continue cooking for 1 minute. 

Add water or stock then bring to boil. cook covered on medium heat for 15 minutes.

After cooking, transfer the content of soup to blender in two batches or use immersion blender to puree. (be careful with hot liquid)

Transfer pureed soup back to pan and let it heat through. Stir in coconut cream and sugar (if using). Taste and adjust salt and black pepper. 

Garnish with fresh parsley. Serve with Naan Bread Triangles or bread of your choice. Enjoy!

Tuscan White Bean Soup aka Ribollita is hearty, creamy and SO cozy!! It takes only 15 minutes of prep time! It&#039;s such an easy soup to make, and after simmering, you blend half of it for a creamy and flavourful base. Definitely a must for the holiday season. 

Tuscan White Bean Soup Recipe (Vegan)

red onion ((188 grams) finely diced)

celery (finely diced)

carrot

garlic ((12 grams) minced)

salt & pepper

beans

vegetable broth

water

kale (shredded)

juice of 1 lime

In a large, deep pot over medium heat, add the oil to heat.

Add the onions, celery and carrots, salt and pepper. Stir togetherand allow to sauteé for about 8 minutes, until the onions are translucent and the carrots are softened.

Add in the garlic, and stir to combine. Cook for another 5 minutes until the garlic is fragrant and the veggies begin to look caramelized.

Add in the italian seasoning, kidney beans and stir to combine.

Pour in the vegetable broth and stir again.

Bring to a boil, and then to a simmer for about 20 minutes.

Remove 2 cups of the soup (with veggies in it - just scoop two cups out), and add to your blender. Add the ½ cup of water to that mix, and blend until completely smooth). Pour this mix back into your soup, and stir to combine.

Stir in the kale and lime juice. The residual heat will help to add heat to all of these.

Allow soup to cool slightly then serve with some bread! Enjoy!

This Velvety Zucchini Basil Soup is a wonderful surprise. All the subtle flavors, the velvety texture, vegan, gluten-free, and only 5 ingredients!&nbsp;

Velvety Zucchini Basil Soup

zucchini (, diced (~5-6 zucchinis))

white onions (, diced (~1 white onion))

vegetable broth ((see notes below))

garlic (, minced)

basil leaves

black pepper

salt

In a large non-stick pot, heat 2 tbsp olive oil on medium heat.

Add the minced garlic and diced white onion. Saute, mixing frequently, until fragrant and the onions start to become translucent.

Add all the chopped zucchini and saute for 1-2 minutes.

Add the vegetable broth and 1 teasp salt and combine.

Bring the soup to a boil. Reduce heat to keep a gentle simmer, and cover. Let the soup simmer until the zucchini is tender and cooked (to test, simply see if the zucchini easily mashes against the side of the pot).

Blend all of the soup until completely pureed. I used my Vitamix, but any blender should do just fine. Most likely you'll have to blend in two batches because of the volume of the soup.&nbsp;

While blending one of the batches, add 1 cup packed fresh basil leaves and completely blend/puree into the soup.

Add all of the pureed soup back into the large pot and bring the soup to a gentle simmer, uncovered. Cook for an additional 5-10 minutes.&nbsp;

The soup should already be at the desired consistency (on the thick side), but for some reason if it is too thin, simmer the soup until you reach the the thickness you prefer.

Season with salt to taste and freshly ground black pepper.

Serve hot with a side of your favorite toasted bread.

Mediterranean instant pot soup recipe with chickpeas, vegetables, fresh herbs &amp; warm spices. Vegan. GF. Low Carb. See recipe notes for stovetop and slow cooker instructions!

Chickpea Instant Pot Soup (Stovetop Option)

dry chickpeas

Private Reserve or Early Harvest Greek extra virgin olive oil

yellow onion, chopped

garlic cloves,

carrots, chopped

green bell pepper, cored, chopped

red chili peppers (optional)

tsp coriander

tsp cumin

Aleppo pepper

tsp turmeric

tsp allspice

tomatoes

low-sodium vegetable broth (or chicken broth)

lemon, juice of

oz chopped fresh cilantro

Place chickpeas in a large bowl and add plenty of water (about 1 quart) to fill the bowl. Leave overnight to soak. Drain well.

Preheat your Instant Pot by selecting the saute function and adjust heat to high. Add 2 tbsp extra virgin olive oil and heat until shimmering. Add onions, garlic and a pinch of salt. Cook 3 mins, stirring regularly. Add carrots, bell peppers, and spices. Cook another 4 minutes or so, stirring, until vegetables have softened a bit.

Now add drained chickpeas, tomatoes (and their juice), and broth. Lock your Instant Pot lid in place. Select the pressure cooking setting and set on high. Now set the time to 15 minutes (go 5 to 10 minutes longer, if you like your chickpeas on the super tender, creamier side)

After cooking, allow time to let pressure release naturally. OR after 10 minutes or so, you can use the quick release function to let any remaining pressure out. Unlock and remove the lid.

Stir in lemon juice and fresh cilantro. Carefully taste and adjust seasoning as desired.

Transfer to serving bowls and drizzle extra virgin olive oil. Serve with your favorite crusty bread or this Lebanese rice.

Is it wrong that I want to do a swan dive into that bowl of soup?

Adding this to the fall dinner line-up! Perfect for when we want a comforting and cozy dinner!

Homemade meals really are the best, and it's great that we have so many wonderful tools to assist us! Thank you for sharing this delicious recipe.

Total comfort food for the win! This is perfect for a chilly fall night dinner! So cozy and looks delicious!

This looks incredible, I love comfort food that's also healthy!

Another win for the instant pot! Can't wait to make this delicious soup!!  So many herbs!

2 things I'm loving about this recipe: chickpeas and spices to kick up the flavor of an otherwise plain vegetable soup and the ease of making this either stove top or slow cooker!

OH MY GOODNESS!!! These chickpeas were soooooo very good. I did not have fresh ginger, bell pepper, nor  aleppo or chili peppers. I used chili powder and powdered ginger as substitutes. I also used a red onion rather than yellow. My daughter just texted me that the beans were soooo good. I told her, earlier, how good they were and that I had 3 bowls. This is the second dish that I've made from this site in the last few days. This site is a WINNER!!! Already prepping tomorrow's meal. Tomorrow's meal is oven roasted shrimp with veggies. (asparagus, red onion, tomatoes)

Vegan Tortilla Soup with rich, bold, smoky tomato, lime, garlicky flavour and piles of crispy, crunchy baked tortilla strips. Then come the extra toppings which really seal the deal. It&#39;s quick and easy to make and totally delicious!

Vegan Tortilla Soup

cumin

smoked paprika

chili flakes

cornstarch (, (cornflour in the UK). Arrowroot is ok too.)

/ 720 mls stock

sugar (***)

black pepper (, add

lime

small 5 to 6 inch corn tortillas (****)

oil (*****)

Put a large soup pan over a medium heat and add the oil. Sauté the onions until just starting to turn golden, then add the garlic and cook for 2 minutes more.

Add the herbs and spices to the pan and allow to toast for a minute or two, stirring frequently, then add the cornstarch. Stir well. It will look lumpy and weird. That&#x27;s fine.

Add the canned tomatoes and stir really well, then pour in the stock, beans, sweetcorn and sugar. Stir and bring to a simmer. Keep it simmering away for about 10 to 15 minutes until it&#x27;s hot and thickened.

While the soup is simmering preheat oven to 375°F / 190 *C and line a very large baking tray (or use 2 medium ones) with parchment paper.

Keep the tortillas in a pile, and cut down through them to make long strips about ¼ inch wide. Put the strips in a large bowl and pour over the oil. Toss them around with your fingers until they are all coated then tip them out onto the baking tray. Spread them out into a single layer, ideally with a bit of space around each one. Sprinkle all over with a pinch or two of salt and bake for 12 minutes. Keep an eye on them in the last minute or two in case your oven runs hot and they get too dark. Remove from the oven and allow to cool on the tray.

Once you are ready to serve, take the soup off the heat, season to taste with salt and pepper and squeeze in the juice of a lime. Give it a quick stir and it&#x27;s ready.

You can either add the tortilla strips to individual bowls and ladle the soup over them, or put the soup in the bowls and pile the tortilla strips on top. I like them on top because they stay crispy. Then either pile on the toppings or have the toppings in bowls for everyone to help themselves!

https://content.jwplatform.com/videos/wZhTko3q.mp4

Vegan Tortilla Soup with rich, bold, tomatoey, smoky, limey, garlicky flavor and piles of crispy, crunchy baked tortilla strips. Then come the extra toppings which really seal the deal. It’s quick and easy to make and totally delicious!

Squash, corn, and sweet potato combine to make a hearty chowder that’s especially perfect for fall. Though this admittedly involves a bit of preparation, none of it is difficult.

Squash, Sweet Potato, and Corn Chowder

butternut squash

onion (finely chopped)

potato

carton vegetable broth (or 4 cups water with 2 vegetable bouillon cubes)

bay leaves

fresh (from about 3 medium ears or frozen corn kernels)

rice milk (or as needed)

Salt and pepper

parsley

scallions (thinly sliced, for garnish)

Partially prebake the squash to make the cutting and peeling easier. To do so, wrap the entire squash in foil and bake at 375 degrees F for about 40 minutes, or until you can pierce through the narrow end with some resistance.

Once the squash is cool enough to handle, cut in half lengthwise, and remove seeds and fibers. Cut into  3/4-inch slices, peel, and then cut into dice.

Heat the oil in a soup pot. Add the onion and celery and sauté over medium heat until the onion is golden.

Add the sweet potato dice and the vegetable stock. Bring to a slow boil, then add the bay leaves, cumin, and seasoning blend. Lower the heat and simmer gently, covered, for 10 minutes.

Add the squash dice and corn. continue to cook until all the vegetables are tender, about 15 minutes longer.

With a slotted spoon, scoop out 2 cups of the solid ingredients, mash well, and stir back into the soup. Or simply insert an immersion blender into the soup pot and puree a small portion of the ingredients—enough to give the base of the soup some thickness.

Add enough rice milk to give the soup a slightly thick consistency. Season with salt and pepper, then simmer over low heat for 5 minutes longer.

If time allows, let the soup stand for an hour or so before serving, then heat through as needed.

This may also be cooked a day ahead and refrigerated, since its flavor develops nicely overnight. Stir in the parsley just before serving and garnish each portion with some thinly sliced scallion.

In this luscious cool-weather soup, onions, garlic, winter squash, and silken tofu are all enveloped in the familiar flavor of potatoes, making this a wonderful vehicle for lots of nourishing ingredients.

Creamy Golden Potato-Squash Soup

acorn

garlic (minced)

potatoes (about 1 1/2 pounds, peeled and diced)

curry powder (to taste)

bay leaves (optional)

12.3-ounce package silken tofu (coarsely crumbled)

nondairy milk (or 15-ounce can light coconut milk)

Croutons

Place the squash in a microwave-safe container. Microwave for 6 to 8 minutes, until it can be easily pierced with a knife. Or, bake ahead of time in the oven. Wrap in foil, and bake at 375 degrees F. for 30 to 45 minutes, or until tender. Let the squash cool until it can be handled. Cut in half, remove the seeds and fibers, and scoop the flesh away from the skin. Set aside until needed.

Heat the oil in a soup pot. Add the onion and sauté over medium heat until golden. Add the garlic, potatoes, seasoning blend, curry powder, cumin, and optional bay leaves.

Add enough water to just barely cover the ingredients, and bring to a slow boil. Turn the heat down, then cover and simmer gently until the potatoes are tender, about 20 minutes.

Remove the bay leaves, if you used them, and add the squash, tofu, and nondairy or coconut milk. Transfer the solid ingredients to a food processor (in batches, if needed) and process until smoothly pureed. Return puree to the pot and stir. Or, simply insert an immersion blender into the pot and process until all the solid ingredients are smoothly pureed.

Return to the heat and simmer over low heat until heated through, about 5 minutes.

Season with salt and pepper. If time allows, let the soup stand off the heat for an hour or so, then heat through before serving. Adjust the consistency with a bit more nondairy milk (or water) if too thick. Serve garnished with parsley and/or croutons, if desired.

This flavorful soup of potatoes, corn, and green chiles is a nondairy version of a contemporary classic from the American Southwest.

Potato, Corn, and Green Chile Soup

garlic (crushed or minced)

green bell pepper (finely chopped)

potatoes

vegetable

corn kernels

oregano

cilantro

Heat the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and green pepper and sauté until the mixture begins to turn golden.

Add the potato dice and broth or water with bouillon cubes. Bring to a slow boil, then lower the heat and simmer gently, covered, until the potatoes are tender, about 15 to 20 minutes.

Reach into the pot and mash about half the potatoes roughly, or just enough to thicken the base.

Add the tomatoes, corn, green chilies, cumin, and oregano. Add additional water as needed to give the soup a thick but not overly dense consistency. Stir together, return to a simmer, then simmer gently for 10 to 15 minutes, or until the tomatoes and corn are done.

Season with salt and pepper and simmer over very low heat, stirring frequently, for another 5 minutes.

Serve at once, or let stand for an hour or so before serving. Heat through as needed and adjust the consistency with more water if the soup becomes too thick.

Just before serving, taste to adjust seasonings and stir in the cilantro or parsley.

Welcome spring or early fall with this Greek-inspired soup, rich with leeks, mushrooms and herbs in a lemon-flavored broth.

Lemony Leek and Mushroom Soup

leeks

turnips

mushrooms

lemon

spinach leaves

dill

Heat the oil plus about 1/4 cup water in a large soup pot. Add the leeks and sauté over medium heat, stirring frequently, until they begin to go limp, about 7 to 8 minutes.

Add the broth, turnips, bay leaves, tomatoes, and mushrooms. Bring to a gentle boil, then cover and simmer for 10 minutes.

After 10 minutes, add a cup of water and return to a simmer. Simmer gently for 10 to 15 minutes longer, or until all the vegetables are tender.

Top 26 vegan soup recipe recipes from across the web

The most viewed vegan soup recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 26 vegan soup recipe recipes from across the web

The most viewed vegan soup recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Vegetable Soup

Vegan Roasted Red Pepper and Ginger...

Tuscan White Bean Soup Recipe (Vega...

Velvety Zucchini Basil Soup

Chickpea Instant Pot Soup (Stovetop...

Vegan Tortilla Soup

Squash, Sweet Potato, and Corn Chow...

Creamy Golden Potato-Squash Soup

Potato, Corn, and Green Chile Soup

Lemony Leek and Mushroom Soup

Cauliflower and Vegan Cheddar Chees...

Vegan Aloo Gobi Soup

25 Vegan Soup Recipes: Broccoli Sou...

Soup maker tomato soup

Classic Lentil Soup

Creamy Hearts of Palm "Clam" Chowde...

Mexican Pinto Bean Soup

Minestrone Soup (Copycat Olive Gard...

Smoky Chipotle Chunky Squash Soup

Kale and Borlotti Bean Soup

Slow Cooker Vegetable Bean Soup

Easy Moroccan Split Pea Soup

Fresh Corn Soup with Herbed Crouton...

Hearty Vegetable Barley Soup

Vegan Mushroom Soup

Instant Pot Cuban Black Bean Soup (...

The most viewed vegan soup recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine