vegan soups

Here are my top 25 Vegetarian soup recipes for fall and winter that are cozy and comforting. Many are vegan adaptable!

Our 25 Most Popular VEGETARIAN Soups! 

winter squash

carrots

parnsips

beets

legumes

celery

potatoes

pantry ingredients

Love this collection of soups. Cant wait to start trying them!

https://content.jwplatform.com/videos/5usmN2Mp.mp4

How to make the most delicious Celery Soup that is simple, easy and healthy! 

Simple Celery Soup

This easy butternut squash soup recipe is completely dairy-free! It has added red pepper and ginger, and is deliciously smooth. 

For this recipe you will need a 3.5–4 litre/6–7 pint deep-sided saucepan. 

Mary Berry's butternut squash soup

onion,

carrots,

red pepper, deseeded and

olive oil

tbsp clear honey (optional)

root

vegetable stock

salt and black pepper

<p>This Instant Pot wild rice soup recipe is cozy and naturally creamy, so it's a 100% plant based dinner. Serve with crusty bread. For a stovetop version, go to <a href="https://www.acouplecooks.com/wild-rice-soup/" target="_blank" rel="noopener">Best Wild Rice Soup</a>.</p>

Instant Pot Wild Rice Soup Recipe

onion

baby bella mushrooms

garlic

thyme

oregano

vegetable broth

rice rice

beans

kosher salt, divided

black pepper

sage

soy sauce, tamari, or liquid aminos

Place the cashews in a bowl and cover them with water. Leave them to soak while you make the recipe.

Dice the onion. Thinly slice the celery. Cut the carrot into rounds. Slice the mushrooms. Mince the garlic.

Add the olive oil to the Instant Pot and turn on Saute mode. Add the onion, celery and carrot and cook, stirring occasionally for 5 minutes until lightly browned. Add mushrooms and saute for 2 minutes. Add garlic, thyme and oregano and stir for 2 minutes.

Add the broth, wild rice, dried white beans, 2 teaspoons kosher salt, and black pepper. Lock the lid of the Instant Pot. Place the pressure release handle (vent) in the “Sealing” position.

Cook on High Pressure for 45 minutes: Press the Pressure Cook button, making sure the “High Pressure” setting is selected, and set the time. Note that it takes about 5 to 10 minutes for the pot to “preheat” and come up to pressure before it starts cooking. (During cooking, avoid touching the metal part of the lid.)

Quick release

 Vent the remaining steam from the Instant Pot by moving the pressure release handle to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. Open the pressure cooker lid. Taste a bean to see if it is tender (bean brands can vary). If not, cook on High Pressure for another 5 minutes and do a quick release.

Using a liquid measuring cup, carefully remove 2 cups of the hot soup (including the broth, veggies and rice) to a blender. Drain the cashews and add them to the blender with the dried sage. Blend on high for about 1 minute until creamy. Then pour back into the soup.

Add 1/2 teaspoon kosher salt and the soy sauce. Taste, and adjust seasonings as desired. Garnish with a drizzle of olive oil and fresh ground pepper.

Instant Pot Vegetable Soup from Delish.com is the perfect easy healthy weeknight meal.

Instant Pot Vegetable Soup

extra-virgin olive oil,

garlic cloves,

Kosher salt

tomato paste

c. chopped cabbage

c. small cauliflower florets

celery stalks, thinly sliced

red bell pepper, chopped

zucchini,

beans,

(15-oz.) can diced tomatoes

Italian seasoning

paprika

parsley,

This was AMAZING!! The only thing I added was red pepper flakes to give it some kick!! A huge hit with family of 6! 😊

It sounded great until I realized that the kidney beans were canned and not just kidney beans.  Too bad.

Love that you use olive oil instead of canola oil

Super duper yummy.  My DH made this for me in his instant pot. It is hearty and yummy, but may be a little bland as is if you are used to spicy food.  I am from NY and a super garlic lover, so I would suggest upping the garlic just a hair.  But if you need a basic recipe to please everyone (ie typical american palate afraid of any seasoning but salt) this is a solid dish.  I highly recommend.

My bf and I loved this soup! The vegetables get super soft and melt in your mouth, which I loved. I used garbanzo beans instead of kidney beans, ditched the celery, and used two zucchinis. Served with cheese quesadillas :)

I added cumin seeds while sauteing the onions and garlic, and also garam masala, Weber garlic and herb seasoning, and himalaya pink salt, in addition to Italian seasoning. Also used a can of fire roasted tomatoes instead of regular diced tomatoes. This was delicious! When finished, I added a few twists of smoked chili seasoning.

Let alone this soup being Keto-friendly (minus the kidney beans,of course, it is one of the best soups I have ever had!  If you add rotisserie chicken at the end-it is a complete meal!  It is extremely filling and not spicy at all. It keeps well in the fridge for an entire week.  NOTE:  if you follow The Keto Diet by Leanne Vogel-you do not have to count carbs or calories or worry about macros.  Ketosis is easy to achieve.  It is the simplest Keto diet to follow!

This was just amazing. Have had add shell pasta too to make it taste/look more like minestrone soup.  My whole family loved it and didn’t complain to have it for dinner on the next  day.  The best veggie soup I have ever made.  Thanks !

https://streaming.hearstdigitalstudios.com/7b135073-9af9-461b-8c60-dc3cc154b29f/video_rover_16x9_1080p_hd_1538169950_6442.mp4

Make The Best Chicken Ever—In Your Instant Pot!

Sweet potato soup is a big bowl of comfort. It's vegan, has cheap ingredients, is quick and easy to make. It can also be frozen for future lunches and dinners. Perfection!

Each serving provides 234 kcal, 3g protein, 43g carbohydrates (of which 16g sugars), 4g fat (of which 0.5g saturates), 9g fibre and 0.5g salt.

Sweet potato soup

onion, roughly chopped

4cm/1½ inches fresh root ginger, finely chopped

garlic clove, crushed

½ tsp dried red chilli flakes

700 grams/1lb 10 ounces sweet potatoes,

Lemony Brothy Chickpea Soup with Fennel &amp; Sumac - a soul warming vegan soup that is healthy and flavorful.

Lemony Chickpea Soup with Fennel and Sumac 

dry chickpeas, soaked 8-24 hours (or sub 2 14-ounce cans, drained)

onion, diced.

fennel bulb,chopped

celery, chopped

garlic cloves, rough chopped

veggie broth

water

salt

cumin

coriander

teaspoons sumac (optional)

bay leaves

—–

lemon juice

chili flakes, aleppo

dill parsley

If using dry beans, soak in a big bowl of water for 8 to 24 hours.

In a large dutch oven, or heavy-bottomed pot, heat oil over medium-high heat.  Add onion and saute 5 minutes, stirring, add fennel, celery and garlic, lower heat to medium and cook 3-4 more minutes until fragrant. Add broth, water, chickpeas, salt, cumin, coriander, optional sumac , bay leaves, and dried thyme.  Cover, bring to a boil, then simmer gently on medium-low for 25-35 minutes, or until chickpeas are tender.

Add 2 tablespoons lemon juice and taste. It if tastes bland, it needs salt.  Add the optional chili flakes.

Divide among bowls and garnish with olive oil (or zhoug) and a generous amount of fresh herbs.  Serve with pita bread or crusty bread, or ladle over a bowl of cooked grains (like quinoa).

This was so good! The Zough made it heavenly! I made it this evening and my family really loved it. Thank you Sylvia for this recipe and all the others.
Love from Holland!

We just made this for dinner tonight (with the zhoug, of course) and it was a hit. The arugula was a perfect addition for peppery flavor and color and even our kids enjoyed the meal. We opted for two seeded jalapeños in the zhoug and it was just right for us.

On a wintery Spokane night Lemony Chickpea soup really hits the spot! Even without the Zhoug it is flavorful and just the right amount of lemon, taking us back for seconds. Love your recipes, Sylvia, and your well thought out way of cooking for all kinds of eaters, no one goes away hungry.

Oh my gosh...so delicious and easy to make on a week night after work.  Definitely will be part of our week night dinner rotation!!!

I just discovered your blog. Your recipes are wonderful! This soup is totally delicious. I made it with fresh garlic scapes from the garden rather than garlic cloves,  served it with zhoug and at room temperature along with fresh garden greens &amp; homemade crusty bread for a lovely summer Colorado Mountain supper.

We love this soup so much in our house. We have this recipe on regular rotation. The zhoug elevates the soup to extreme levels of yum. So easy, so, so good.

Really tasty recipe.  I added some fresh curly paresly at the end just because I had some that needed to be used.  
It would be helpful to have ingredients like coriander, specified as spice or herb, and spices generally as whole or ground

This was delicious! I made half the recipe and ate it on top of some freekeh and it was both tasty and filling! I will definitely be making this again.

This soup is SOOO delicious! Oddly, I’ve never eaten fennel before, but this soup has made me a fan. I made it as directed (without the sumac, because I couldn’t find any), but I used both dried dill and fresh dill as a garnish.

This is another one of your wonderful and delicious recipes. I love it now in the summer and I cannot wait to eat it in the winter. I am so grateful, Sylvia.

I've made this a few times now and each time it's such a delicious hit. Flavorful, hearty and perfect for rainy nights. The zhoug is a *must* and I love it with a dollop of coconut yogurt and some rustic vegan/gf sourdough bread. This recipe is a keeper!

Delicious! A great way to use my chickpeas. And my first time using sumac. My whole family loved this one.

This is a wonderful, comforting bowl of soup that's perfect for winter lunches. I love Zhoug with this, along with some pita bread for dipping into the broth. I'm trying to eat vegan during the week, and recipes like this make it easy!

This was really good. I can't stop eating it. thank you!!I love your recipes and you are the only one I am subscribed to! Wish the recipes were coming Thursday or so  when I plan my shopping but it's because grocery stores are closed on Sundays where I live.

Japanese Udon Miso Soup with shiitake mushrooms, a simple recipe packed with amazing flavours. And you have your meal ready in less than 15 minutes. A vegan-friendly recipe that is nutritious and low in calorie. A healthy soup for when cold hits hard, this udon noodle soup is the best comfort food when you need a hot bowl of goodness. The broth is simple, but so delicious, and the vegetables bring so much flavour. Quick and easy to make!

15-Minute Japanese Udon Miso Soup

udon noodles

mushrooms

spring onion

cm ginger root

vegetable oil

tbsp red miso paste

Peel and chop the onion and ginger finely, then chop the white end of the spring onion.

Heat up the oil in a pan, add the garlic, onion and ginger and stir for 10-15 seconds.

Slice up the mushrooms and add them to the pan.

Stir for a further 10 seconds, add&nbsp; water and leave to boil for 5-10 minutes until the mushrooms are tender.

Meantime, cook the noodle according to the package  instructions, udon noodles usually need about 5 minutes to be ready.

Drain the water and transfer the noodles to a bowl.

When the mushrooms are ready, mix in the miso paste and remove the pan from the heat.

Add the soup to the bowl and garnish with the remaining spring onion.

Serve immediately.

This Instant Pot wild rice soup recipe is cozy and naturally creamy, so it's a 100% plant based dinner. Serve with crusty bread. For a stovetop version, go to Best Wild Rice Soup.

I made this tonight as my very first Instant Pot recipe.  It is delicious!  Only change, I substituted Cranberry beans for Great Northern as I had them on hand (from Rancho Gordo in Napa - the best and freshest beans!).  There is a fair amount of prep but the IP makes you get organized and have all your ingredients out and ready to go.  I followed the recipe exactly - even the 2 T oregano, and was very pleased with the result with one exception…..this soup does not have visual appeal as it is brownish.  If that’s important to you, think about adding some jarred red pepper slices at the end to improve the visual - it helps.

A great way to use up all those odds and ends from the fridge. Raw root vegetables, leafy veg, cooked leftover vegetables, pasta and rice can all be thrown into the pan. Just make sure they are added in the right order, so raw vegetables that need a bit of cooking go in first, then green vegetables and finally cooked ingredients. Top the cooked soup with any cheese you have handy or spoonfuls of pesto.


Easy minestrone soup

tbsp oil (olive, sunflower

onion, finely chopped

1–2 sticks celery, trimmed and thinly sliced (optional)

tomatoes

chicken or vegetable stock cube

tsp dried mixed herbs or dried oregano

400 grams/14 ounces tin borlotti

½–1 mug cooked pasta or rice

This minestrone recipe is great for using up odds and ends of veg, reducing food waste.

Flexible minestrone soup

Roasted Vegan Cauliflower Soup: delicious creamy dairy free soup recipe that’s vegan, super easy, with roasted cauliflower, healthy veggies in a full flavoured broth. Nut free, gluten free!

Incredible Roasted Vegan Cauliflower Soup (Easy Recipe)

cauliflower

oil, I oil

salt and pepper

oil, I use grapeseed oil

yellow onion, diced

garlic, chopped

carrot,

celery stalk, diced

better than bouillon vegetarian no chicken soup base

nutritional yeast

celery salt

Preheat oven to 425° Line a large baking sheet with parchment.

Slice the head of cauliflower down the middle lengthwise and cut out the core. Pull off the florets and cut into slices. Add to the baking sheet. Drizzle over the oil and a pinch of salt and pepper. Toss everything together (I use my hands) and spread evenly on the sheet pan.

Bake for 35 minutes tossing halfway through cooking. When cool enough to handle give it all a rough chop

When the cauliflower is almost finished baking start the soup

Set your soup pot or Dutch Oven over medium heat. Add the onions, carrots, celery and garlic, oil and pinch of salt and pepper. Sauté for 5 minutes or so until veggies are softening.

Now add the water, bouillon, nutritional yeast, salt, spices and roasted cauliflower (reserve lemon juice until the end of cooking) Bring to a boil on high heat. Cover reduce to a simmer and cook for 10 minutes or so until the veggies are tender.

Remove 4 big ladles of soup (4-5 cups) and puree in blender. Pour back into soup. Season with salt and pepper, stir in the lemon juice. If soup is too thick add a splash or two of vegetable broth. Enjoy! Serve with my no knead artisan bread for a tasty lunch or lite dinner!

Really enjoyed this! Added one diced red potato w an extra 1/2 c water as I knew my growing teen would like that. Used the roasted garlic better than bouillon, 4 1/2 tsp. Will make again!

Made this last night and my wife and I both loved it. For some reason I was expecting something a bit creamier, but in the end I wasn't disappointed at all. Followed the recipe almost to the letter, with the exception of omitting the lemon juice (didn't need it), and adding the nutritional yeast at the end, just before serving. My understanding is that nutritional yeast should not be cooked.

This is delicous. Humble ingredients and a great flavor! My only change was to not add the lemon juice at the end. Just a personal preference , I have realized when I don't care for a recipe it's usually the lemon juice in it that is the reason.  Other than that it was made per the recipe. I am definitely putting this in my rotation , and cauliflower will be purchased way more often! lol ( I had no idea I liked roasted cauliflower so much!) Thanks so much for sharing!

Okay… this was insanely delicious. I was pleasantly surprised by how much flavor was packed into the soup with just a few ingredients. My immersion blender freaked out on me, so I left the soup almost entirely chunky, but I like more texture in soups so it worked out. 10/10 and I’ve already shared with my family.

Wow, the title sums the soup right up! Just Incredible!  Thank you for sharing this recipe. I had to make a few simple substitutions as I didn't have the items on hand (ran out of carrots, so doubled the celery, and only had celery seed) but this was still crazzzzy delicious and wonderfully healthy to boot! Such depth of flavor. This is now definitely in the family soup rotation.  Thank you again for sharing this wonderful recipe.

https://content.jwplatform.com/videos/R2DmhIQ6.mp4

Roasted Vegan Cauliflower Soup

A vegan version of the ubiquitous Korean soft tofu stew. It's spicy, rich, and flavorful — one of my favorite dishes to eat on a cold winter day.

Vegan Sundubu Jjigae (Soft Tofu Stew)

kombu (dried kelp)

shiitake mushrooms

mushroom bouillon

MSG (optional)

sesame oil

gochugaru (Korean red pepper flakes)

garlic,

yellow onion, roughly chopped

scallion, finely chopped

vegan kimchi (homemade recipe HERE)

soy sauce

base broth (or more, adjust to preference)

tube (350 g) extra-soft silken tofu

Prepare the Base Broth: In a medium-sized pot, add kombu (dried kelp), dried shiitake mushrooms, and room temperature water. Bring the water to a boil, lower to a simmer, and let simmer for 15 minutes. Once 15 minutes is up, remove mushrooms u0026 kombu and add mushroom bouillon u0026 MSG (optional). Note: MSG and mushroom bouillon both bring umami flavor, but in slightly different ways. Mushroom bouillon deepens mushroom flavor; MSG increases umami flavor. Whisk until thoroughly combined and taste to adjust seasoning. Set aside.

Make the Soft Tofu Stew: Start by heating a small pot or dolsot ttukbaegi (stone pot) with vegetable oil and toasted sesame oil over medium-high heat. Note: if using a stone pot, it will take slightly longer to heat up. Once the pot is hot, add gochugaru (Korean red pepper flakes) and toast them until fragrant, about 1-2 minutes. Add the garlic, yellow onion, scallions, and stir fry until onions become slightly softened u0026 translucent. Add vegan kimchi and fry together for about 1 minute. Follow that with light soy sauce, base broth, and lastly the extra-soft silken tofu. Use a spatula to break up tofu into into chunks. Bring the stew to a boil and cook everything together for 5 more minutes. Note: the amount of base broth you add determines the consistency of the stew. If you prefer to have a thicker consistency, add less base broth. The rice flour slurry in the kimchi brine also helps thicken the stew. If still not thick enough at the end of cooking, I recommend adding a slurry that contains 2 tablespoons of cornstarch and 2 tablespoons of water.

To Finish: Once the stew is done, add back your shiitake mushrooms (you should slice them first if they aren't already). Taste to adjust seasoning. Top with fresh scallions and serve warm with white rice.

Spicy lentil soup is hearty, filling, delicious, loaded with fiber, iron, and plant-based protein, low in fat, and made in just one pot using a stove, crockpot, or Instant Pot for a super satisfying meat-free meal!

Top 13 vegan soups recipes from across the web

The most viewed vegan soups recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Our 25 Most Popular VEGETARIAN Soup...

Mary Berry's butternut squash soup

Instant Pot Wild Rice Soup Recipe

Instant Pot Vegetable Soup

Sweet potato soup

Lemony Chickpea Soup with Fennel an...

15-Minute Japanese Udon Miso Soup

Instant Pot Wild Rice Soup Recipe

Easy minestrone soup

Incredible Roasted Vegan Cauliflowe...

Vegan Sundubu Jjigae (Soft Tofu Ste...

Spicy Lentil Soup

Pumpkin, chilli and coconut soup

Top 13 vegan soups recipes from across the web

The most viewed vegan soups recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Our 25 Most Popular VEGETARIAN Soup...

Mary Berry's butternut squash soup

Instant Pot Wild Rice Soup Recipe

Instant Pot Vegetable Soup

Sweet potato soup

Lemony Chickpea Soup with Fennel an...

15-Minute Japanese Udon Miso Soup

Instant Pot Wild Rice Soup Recipe

Easy minestrone soup

Incredible Roasted Vegan Cauliflowe...

Vegan Sundubu Jjigae (Soft Tofu Ste...

Spicy Lentil Soup

Pumpkin, chilli and coconut soup

The most viewed vegan soups recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine