15 Easy Fall Vegan Soup Recipes for Cozy Nights

Fall is the perfect season for cozy, hearty soups that warm both body and soul.

With an abundance of seasonal vegetables like squash, carrots, potatoes, and leafy greens, vegan soups are packed with flavor and nutrition.

These soups are comforting, easy to make, and perfect for chilly autumn evenings.

Whether you’re looking for a creamy but dairy-free option, a chunky vegetable medley, or a spicy, warming bowl, there’s something for everyone.

Vegan soups are versatile, allowing you to use seasonal ingredients while keeping meals light, healthy, and satisfying.

From velvety pumpkin soups to robust lentil stews, fall is the ideal time to embrace plant-based cooking.

These 15 fall vegan soup recipes combine simplicity, flavor, and seasonal freshness, making them perfect for weekday dinners or special gatherings.

Get ready to enjoy the colors, textures, and comforting flavors of autumn in every spoonful.

15 Easy Fall Vegan Soup Recipes for Cozy Nights

Fall vegan soups are a delicious and nourishing way to embrace the season.

These 15 recipes highlight seasonal vegetables, beans, and grains to create satisfying, flavorful, and comforting meals.

From creamy squash soups to hearty lentil and root vegetable stews, each recipe offers warmth and nutrition.

They are perfect for cozy dinners, meal prep, or sharing with friends and family.

Plant-based soups are easy to make, budget-friendly, and packed with vitamins, fiber, and flavor.

Exploring these recipes allows you to celebrate fall while keeping your meals wholesome and satisfying.

With these soups, every meal becomes a celebration of the vibrant flavors of autumn.

Butternut Squash and Apple Soup

This creamy butternut squash and apple soup is a perfect blend of sweet and savory fall flavors.

Tender roasted squash and tart apples are simmered with onion, garlic, and warming spices for a comforting bowl.

It’s ideal for chilly autumn evenings, lunch gatherings, or as a starter for a festive dinner.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 apples, peeled, cored, and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash and apples with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a large pot, sauté onion and garlic until soft and fragrant. Add roasted squash and apples.
3. Pour in vegetable broth and add cinnamon and nutmeg. Simmer for 15–20 minutes to let flavors meld.
4. Use an immersion blender or regular blender to puree until smooth. Adjust seasoning. Garnish with fresh thyme before serving.

This butternut squash and apple soup is velvety, lightly sweet, and warmly spiced.

The roasted vegetables and apples create depth and richness without dairy.

It’s perfect for autumn lunches, cozy dinners, or as a starter for festive gatherings.

Lentil and Root Vegetable Stew

This hearty lentil and root vegetable stew is a nutritious, satisfying fall meal.

Carrots, parsnips, and potatoes combine with lentils and herbs to create a rich, flavorful broth.

It’s ideal for weeknight dinners, meal prep, or serving as a warming lunch on a crisp autumn day.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 2 carrots, diced
• 2 parsnips, diced
• 2 potatoes, cubed
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant.
2. Add carrots, parsnips, potatoes, thyme, smoked paprika, salt, and pepper. Stir to combine.
3. Pour in lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 30–35 minutes until lentils and vegetables are tender.
4. Taste and adjust seasoning. Garnish with fresh parsley before serving.

This lentil and root vegetable stew is hearty, earthy, and packed with autumn flavors.

The combination of tender root vegetables and protein-rich lentils makes it nourishing and filling.It’s perfect for cozy dinners, meal prep, or a warming fall lunch.

Creamy Pumpkin and Red Lentil Soup

This creamy pumpkin and red lentil soup is rich, comforting, and bursting with fall flavors.

Pumpkin puree and red lentils combine with warming spices like cumin and coriander for a satisfying vegan meal.

It’s perfect for cozy evenings, entertaining guests, or as a starter for a seasonal dinner.

Ingredients:

• 1 cup red lentils, rinsed
• 2 cups pumpkin puree
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until translucent.
2. Add cumin and coriander, stirring for 1–2 minutes until fragrant.
3. Stir in red lentils, pumpkin puree, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes until lentils are tender.
4. Use an immersion blender to puree until smooth. Adjust seasoning and garnish with fresh cilantro.

This creamy pumpkin and red lentil soup is smooth, flavorful, and warmly spiced.

The pumpkin and lentils create a rich texture, while the spices enhance the autumnal taste.

It’s ideal for cozy dinners, meal prep, or a comforting fall lunch.

Roasted Carrot and Ginger Soup

This roasted carrot and ginger soup is vibrant, naturally sweet, and has a gentle warming spice.

Roasting the carrots intensifies their flavor, while fresh ginger adds a zesty kick.

It’s perfect for cozy fall dinners, lunch gatherings, or as an elegant starter for seasonal meals.

Ingredients:

• 1 pound carrots, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth
• 2 tablespoons olive oil
• ½ teaspoon ground cumin
• Salt and pepper, to taste
• Fresh parsley or cilantro, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots with olive oil, salt, and pepper, and roast for 25–30 minutes until tender.
2. In a large pot, sauté onion, garlic, and ginger until fragrant. Add cumin and stir for 1 minute.
3. Add roasted carrots and vegetable broth. Simmer for 10–15 minutes to blend flavors.
4. Use an immersion blender to puree until smooth. Adjust seasoning and garnish with fresh parsley or cilantro.

This roasted carrot and ginger soup is smooth, sweet, and gently spiced.

The roasted vegetables and fresh ginger provide depth and warmth without dairy.

It’s a comforting fall soup, ideal for cozy evenings or a healthy lunch.

Creamy Cauliflower and Leek Soup

This creamy cauliflower and leek soup is silky, savory, and full of delicate flavors.

Leeks provide a subtle sweetness while cauliflower adds a smooth, velvety texture.

It’s perfect for fall lunches, light dinners, or as a starter for a seasonal menu.

Ingredients:

• 1 medium cauliflower, chopped into florets
• 2 leeks, white and light green parts only, sliced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• ½ teaspoon dried thyme
• Salt and pepper, to taste
• Crusty bread, for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté leeks and garlic until soft and fragrant.
2. Add cauliflower florets, thyme, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes until cauliflower is tender.
3. Use an immersion blender to puree the soup until smooth and creamy. Season with salt and pepper.
4. Serve hot with slices of crusty bread for a comforting meal.

This creamy cauliflower and leek soup is delicate, velvety, and subtly savory.

The combination of leeks and cauliflower creates a naturally rich texture without cream.

It’s ideal for cozy fall dinners, light lunches, or elegant seasonal starters.

Sweet Potato and Red Lentil Soup

This sweet potato and red lentil soup is hearty, slightly sweet, and packed with plant-based protein.

A blend of warming spices like cumin, coriander, and smoked paprika enhances the autumn flavors.

It’s perfect for meal prep, cozy dinners, or a nourishing fall lunch.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 cup red lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon smoked paprika
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft and fragrant.
2. Add cumin, coriander, and smoked paprika, stirring for 1–2 minutes.
3. Stir in sweet potatoes, red lentils, and vegetable broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes until sweet potatoes and lentils are tender.
4. Use an immersion blender to puree until smooth. Season with salt and pepper. Garnish with fresh cilantro.

This sweet potato and red lentil soup is rich, creamy, and warmly spiced.

The combination of tender sweet potatoes and protein-rich lentils makes it hearty and filling.

It’s perfect for cozy autumn dinners, meal prep, or a nourishing lunch

Spiced Pumpkin and Coconut Soup

This spiced pumpkin and coconut soup is creamy, rich, and full of comforting fall flavors.

Pumpkin puree is blended with coconut milk and warm spices like cinnamon, ginger, and turmeric.

It’s perfect for cozy autumn dinners, festive gatherings, or a nourishing lunch.

Ingredients:

• 2 cups pumpkin puree
• 1 can (13.5 oz) coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ¼ teaspoon turmeric
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Toasted pumpkin seeds, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant.
2. Add pumpkin puree, coconut milk, ginger, cinnamon, turmeric, and vegetable broth. Stir to combine.
3. Bring to a boil, then reduce heat and simmer for 15–20 minutes to meld flavors.
4. Use an immersion blender to puree until smooth. Adjust seasoning and garnish with toasted pumpkin seeds.

This spiced pumpkin and coconut soup is creamy, fragrant, and full of autumn warmth.

The blend of pumpkin and coconut creates a velvety texture without dairy.

It’s ideal for cozy dinners, fall entertaining, or a nourishing lunch.

Autumn Minestrone Soup

This autumn minestrone soup is loaded with seasonal vegetables, beans, and whole grains.

Carrots, zucchini, kale, and tomatoes combine with cannellini beans for a hearty, nutrient-rich bowl.

It’s perfect for family dinners, meal prep, or a warming lunch during chilly fall days.

Ingredients:

• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 zucchini, diced
• 1 cup kale, chopped
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Cooked pasta or rice, optional

Instructions:

1. Heat olive oil in a large pot. Sauté onion and garlic until soft and fragrant.
2. Add carrots, zucchini, oregano, basil, salt, and pepper. Stir and cook for 5 minutes.
3. Add kale, beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Serve as is or with cooked pasta or rice for a heartier meal.

This autumn minestrone soup is hearty, flavorful, and packed with nutrients.

The variety of vegetables and beans makes it a filling and wholesome fall soup.

It’s perfect for cozy dinners, meal prep, or a satisfying lunch.

Roasted Red Pepper and Tomato Soup

This roasted red pepper and tomato soup is smoky, slightly sweet, and full of rich flavor.

Roasting the vegetables enhances their natural sweetness while creating a deep, robust soup base.

It’s ideal for fall dinners, simple lunches, or a comforting starter.

Ingredients:

• 4 red bell peppers, roasted, peeled, and chopped
• 4 large tomatoes, roasted and chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Roast red peppers and tomatoes for 25–30 minutes until soft and slightly charred.
2. Heat olive oil in a large pot. Sauté onion and garlic until fragrant.
3. Add roasted vegetables, smoked paprika, and vegetable broth. Simmer for 10–15 minutes.
4. Use an immersion blender to puree until smooth. Season with salt and pepper. Garnish with fresh basil before serving.

This roasted red pepper and tomato soup is smoky, sweet, and richly flavorful.

The roasted vegetables provide depth and natural sweetness without added cream.

It’s perfect for cozy fall dinners, lunch, or a light seasonal starter

Sweet Potato and Kale Soup

This sweet potato and kale soup is hearty, colorful, and packed with nutrients.

Sweet potatoes add natural sweetness, while kale contributes a vibrant, earthy flavor and texture.

It’s perfect for cozy dinners, meal prep, or a warming autumn lunch.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 4 cups chopped kale
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Lemon juice, for garnish

Instructions:

1. Heat olive oil in a large pot. Sauté onion and garlic until fragrant.
2. Add sweet potatoes, smoked paprika, salt, and pepper. Stir to combine.
3. Pour in vegetable broth and simmer for 20–25 minutes until sweet potatoes are tender.
4. Add kale and cook for 5 more minutes. Adjust seasoning and garnish with a splash of lemon juice before serving.

This sweet potato and kale soup is hearty, naturally sweet, and lightly spiced.

The combination of tender sweet potatoes and vibrant kale makes it both comforting and nutritious.

It’s perfect for a nourishing fall dinner or a healthy lunch.

Autumn Butternut Squash and Lentil Soup

This autumn butternut squash and lentil soup is rich, filling, and full of warm fall flavors.

Red lentils add protein and body, while butternut squash contributes a creamy, naturally sweet base.

It’s perfect for cozy evenings, meal prep, or a satisfying lunch.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 cup red lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot. Sauté onion and garlic until soft and fragrant.
2. Add cumin and coriander, stirring for 1–2 minutes.
3. Add butternut squash, red lentils, and vegetable broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes until tender.
4. Use an immersion blender to puree until smooth. Adjust seasoning and garnish with fresh cilantro.

This autumn butternut squash and lentil soup is creamy, hearty, and full of warm spices.

The sweet squash and protein-rich lentils make it both satisfying and nutritious.

It’s ideal for fall lunches, cozy dinners, or meal prep.

Mushroom and Barley Soup

This mushroom and barley soup is earthy, hearty, and perfect for autumn.

A variety of mushrooms and nutty barley create a rich, flavorful, and filling soup.

It’s ideal for cozy dinners, meal prep, or a wholesome lunch on a crisp fall day.

Ingredients:

• 2 cups assorted mushrooms, sliced
• 1 cup pearl barley
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 carrots, diced
• 2 celery stalks, diced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot. Sauté onion, garlic, carrots, and celery until tender.
2. Add mushrooms and thyme, cooking for 5 minutes until mushrooms release their moisture.
3. Stir in barley and vegetable broth. Bring to a boil, then reduce heat and simmer for 35–40 minutes until barley is tender.
4. Adjust seasoning with salt and pepper before serving hot.

This mushroom and barley soup is earthy, filling, and full of autumn flavors.

The combination of tender vegetables, hearty mushrooms, and chewy barley makes it a satisfying vegan meal.

It’s perfect for cozy fall evenings or a wholesome lunch.

Roasted Tomato and Red Lentil Soup

This roasted tomato and red lentil soup is smoky, slightly sweet, and richly flavorful.

Roasting the tomatoes enhances their natural sweetness, while red lentils create a hearty, creamy texture.

It’s perfect for cozy fall dinners, a nourishing lunch, or as a starter for seasonal meals.

Ingredients:

• 6 large tomatoes, halved
• 1 cup red lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Toss tomatoes with olive oil, salt, and pepper. Roast for 25–30 minutes.
2. Heat a large pot and sauté onion and garlic until fragrant.
3. Add roasted tomatoes, red lentils, smoked paprika, and vegetable broth. Simmer for 20–25 minutes until lentils are tender.
4. Use an immersion blender to puree until smooth. Adjust seasoning and garnish with fresh basil before serving.

This roasted tomato and red lentil soup is smoky, creamy, and full of autumn flavor.

The combination of roasted vegetables and tender lentils makes it satisfying and nourishing.

It’s ideal for cozy fall dinners, meal prep, or a comforting lunch.

Spicy Pumpkin and Black Bean Soup

This spicy pumpkin and black bean soup is bold, hearty, and perfect for fall.

Pumpkin puree provides a creamy base, while black beans and chili spices create warmth and richness.

It’s great for dinner, meal prep, or a filling lunch on crisp autumn days.

Ingredients:

• 2 cups pumpkin puree
• 1 can (15 oz) black beans, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh cilantro or lime wedges, for garnish

Instructions:

1. Heat olive oil in a large pot. Sauté onion and garlic until fragrant.
2. Add chili powder and smoked paprika, stirring for 1–2 minutes.
3. Stir in pumpkin puree, black beans, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes.
4. Use an immersion blender to puree partially for a chunky texture. Adjust seasoning and garnish with cilantro or a squeeze of lime.

This spicy pumpkin and black bean soup is creamy, bold, and slightly smoky.

The pumpkin and beans create a hearty, filling, and flavorful fall soup.

It’s perfect for cozy dinners, meal prep, or a warming lunch on autumn days.

Creamy Cauliflower and White Bean Soup

This creamy cauliflower and white bean soup is smooth, savory, and comforting.

Cauliflower and cannellini beans blend together to create a velvety texture without any dairy.

It’s perfect for a light, nourishing fall meal, whether for lunch or dinner.

Ingredients:

• 1 medium cauliflower, chopped into florets
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• ½ teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot. Sauté onion and garlic until fragrant and soft.
2. Add cauliflower, cannellini beans, thyme, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes until cauliflower is tender.
3. Use an immersion blender to puree until smooth. Adjust seasoning with salt and pepper.
4. Garnish with fresh parsley before serving.

This creamy cauliflower and white bean soup is smooth, hearty, and comforting.

The combination of cauliflower and beans provides protein and a rich, velvety texture.

It’s perfect for a light, nourishing fall dinner or cozy lunch.