15 Flavorful Sunday Vegan Vegetable Soup Recipes You’ll Love

Sunday vegan vegetable soup recipes are perfect for creating hearty, nutritious, and comforting meals.

These soups use fresh, seasonal vegetables to provide flavor, vitamins, and fiber while remaining entirely plant-based.

From creamy bisques to chunky broths, these recipes are ideal for cozy family lunches, weekend meal prep, or relaxing dinners.

They are simple to make, full of color, and customizable to your taste preferences.

With these 15 recipes, you can enjoy a variety of delicious, wholesome, and satisfying vegan soups every Sunday.

15 Flavorful Sunday Vegan Vegetable Soup Recipes You’ll Love

Vegan vegetable soups are versatile, healthy, and comforting, making them perfect for Sundays.

These 15 recipes showcase the natural flavors of fresh vegetables while keeping meals plant-based and nourishing.

From creamy purees to chunky stews, there’s something for everyone to enjoy.

They are ideal for family gatherings, cozy dinners, or weekly meal prep.

With minimal effort, these Sunday vegan vegetable soup recipes provide flavorful, satisfying, and wholesome meals for every palate.

Hearty Lentil and Vegetable Soup

Hearty lentil and vegetable soup is rich, nutritious, and perfect for a Sunday meal.

Packed with lentils, carrots, celery, and tomatoes, it provides fiber, protein, and flavor.

This plant-based soup is ideal for cozy family lunches, meal prep, or warming up on chilly weekends.

Ingredients

• 1 cup green or brown lentils, rinsed
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, chopped
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• Optional garnish: fresh parsley

Instructions

• Heat olive oil in a large pot over medium heat.
• Sauté onion and garlic for 3–4 minutes until fragrant.
• Add carrots, celery, and zucchini, cooking for 5 minutes.
• Stir in lentils, diced tomatoes, vegetable broth, thyme, and basil.
• Bring to a boil, then reduce heat and simmer for 25–30 minutes until lentils are tender.
• Season with salt and pepper to taste.
• Serve hot, garnished with fresh parsley if desired.

Hearty lentil and vegetable soup is flavorful, filling, and plant-based.

It makes a perfect Sunday lunch or cozy dinner.

The combination of lentils and fresh vegetables provides wholesome nutrition and comforting flavors for the whole family.

Creamy Potato and Leek Soup

Creamy potato and leek soup is smooth, savory, and ideal for a relaxing Sunday meal.

Vegan-friendly ingredients create a luscious texture without dairy while maintaining rich flavor.

This soup is perfect for brunch, lunch, or a comforting evening dinner.

Ingredients

• 3 large potatoes, peeled and diced
• 2 leeks, cleaned and sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup unsweetened almond milk
• 2 tablespoons olive oil
• 1 teaspoon thyme
• Salt and pepper to taste
• Optional garnish: chives or paprika

Instructions

• Heat olive oil in a large pot over medium heat.
• Sauté onion, garlic, and leeks for 5 minutes until softened.
• Add diced potatoes, vegetable broth, and thyme.
• Bring to a boil, then reduce heat and simmer for 20–25 minutes until potatoes are tender.
• Use an immersion blender to blend soup until smooth.
• Stir in almond milk and heat gently for 2–3 minutes.
• Season with salt and pepper.
• Serve hot, garnished with chives or a sprinkle of paprika.

Creamy potato and leek soup is silky, comforting, and naturally flavorful.

It makes a perfect plant-based Sunday brunch or dinner.

The combination of potatoes, leeks, and almond milk creates a rich, satisfying vegan soup.

Chunky Minestrone Vegetable Soup

Chunky minestrone vegetable soup is colorful, hearty, and packed with plant-based goodness.

With beans, pasta, and fresh vegetables, it offers protein, fiber, and vibrant flavor.

This soup is ideal for Sunday lunches, meal prep, or warming up on a cool day.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 cup green beans, trimmed and chopped
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 cup small pasta (like ditalini)
• Salt and pepper to taste
• Optional garnish: fresh basil or parsley

Instructions

• Heat olive oil in a large pot over medium heat.
• Sauté onion and garlic for 3–4 minutes until fragrant.
• Add carrots, celery, zucchini, and green beans, cooking for 5 minutes.
• Stir in diced tomatoes, cannellini beans, vegetable broth, oregano, and basil.
• Bring to a boil, then reduce heat and simmer for 15 minutes.
• Add pasta and cook until al dente, about 8–10 minutes.
• Season with salt and pepper to taste.
• Serve hot, garnished with fresh basil or parsley.

Chunky minestrone vegetable soup is hearty, flavorful, and filling.

It makes a perfect Sunday lunch or dinner.

The combination of vegetables, beans, and pasta provides a nutritious and comforting plant-based meal

Sweet Potato and Chickpea Soup

Sweet potato and chickpea soup is creamy, hearty, and packed with plant-based protein.

The natural sweetness of roasted sweet potatoes balances the savory chickpeas and spices perfectly.

This soup is ideal for a cozy Sunday lunch or a comforting dinner with family.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Optional garnish: fresh cilantro

Instructions

• Heat olive oil in a large pot over medium heat.
• Sauté onion and garlic for 3–4 minutes until fragrant.
• Add diced sweet potatoes, chickpeas, cumin, and smoked paprika, stirring for 2 minutes.
• Pour in vegetable broth and bring to a boil.
• Reduce heat and simmer for 20–25 minutes until sweet potatoes are tender.
• Use an immersion blender to partially blend, leaving some chunks for texture.
• Season with salt and pepper to taste.
• Serve hot, garnished with fresh cilantro if desired.

Sweet potato and chickpea soup is creamy, savory, and nourishing.

It makes a perfect plant-based Sunday lunch or dinner.

The combination of sweet potatoes and chickpeas provides balanced flavor, protein, and comforting texture.

Carrot and Ginger Soup

Carrot and ginger soup is vibrant, aromatic, and perfect for a refreshing Sunday meal.

The natural sweetness of carrots pairs beautifully with spicy, warming ginger.

This soup is ideal for brunch, lunch, or a light dinner with family or friends.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 6 large carrots, peeled and chopped
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste
• Optional garnish: coconut cream or fresh parsley

Instructions

• Heat olive oil in a large pot over medium heat.
• Sauté onion and garlic for 3–4 minutes until soft.
• Add chopped carrots, ginger, and turmeric, cooking for 2–3 minutes.
• Pour in vegetable broth and bring to a boil.
• Reduce heat and simmer for 20 minutes until carrots are tender.
• Blend soup until smooth using an immersion blender.
• Season with salt and pepper to taste.
• Serve hot, garnished with coconut cream or parsley.

Carrot and ginger soup is creamy, fragrant, and comforting.

It makes a perfect plant-based Sunday brunch or dinner.

The combination of carrots and ginger creates a naturally sweet, warming, and nourishing soup.

Tomato Basil Vegetable Soup

Tomato basil vegetable soup is bright, flavorful, and perfect for a cozy Sunday meal.

Fresh tomatoes and basil provide rich taste while keeping the soup light and vegan.

This recipe is ideal for lunch, dinner, or as a starter for a family meal.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups fresh or canned tomatoes, chopped
• 1 carrot, diced
• 1 celery stalk, diced
• 4 cups vegetable broth
• 1 teaspoon dried basil or 1/4 cup fresh basil
• 1/2 teaspoon sugar (optional)
• Salt and pepper to taste

Instructions

• Heat olive oil in a large pot over medium heat.
• Sauté onion and garlic for 3–4 minutes until fragrant.
• Add carrots and celery, cooking for 5 minutes until softened.
• Stir in tomatoes, vegetable broth, and basil.
• Bring to a boil, then reduce heat and simmer for 20–25 minutes.
• Use an immersion blender to partially blend for a chunky texture.
• Season with salt, pepper, and sugar if needed.
• Serve hot, garnished with fresh basil if desired.

Tomato basil vegetable soup is bright, flavorful, and comforting.

It makes a perfect plant-based Sunday lunch or dinner.

The combination of fresh tomatoes and basil creates a naturally sweet and aromatic soup

Broccoli and Spinach Soup

Broccoli and spinach soup is creamy, nutrient-packed, and perfect for a Sunday meal.

Fresh green vegetables provide vitamins, minerals, and fiber, while the plant-based broth keeps it light yet filling.

This soup is ideal for brunch, lunch, or a light family dinner.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 cups broccoli florets
• 2 cups fresh spinach
• 4 cups vegetable broth
• 1/2 teaspoon nutmeg
• Salt and pepper to taste
• Optional garnish: toasted pumpkin seeds

Instructions

• Heat olive oil in a large pot over medium heat.
• Sauté onion and garlic for 3–4 minutes until soft and fragrant.
• Add broccoli and cook for 5 minutes, stirring occasionally.
• Pour in vegetable broth and bring to a boil.
• Reduce heat and simmer for 15–20 minutes until broccoli is tender.
• Add spinach and cook for another 2 minutes.
• Blend soup until smooth using an immersion blender.
• Season with nutmeg, salt, and pepper.
• Serve hot, garnished with toasted pumpkin seeds if desired.

Broccoli and spinach soup is creamy, wholesome, and full of green goodness.

It makes a perfect plant-based Sunday lunch or dinner.

The combination of broccoli and spinach delivers flavor, nutrition, and satisfying texture.

Butternut Squash and Carrot Soup

Butternut squash and carrot soup is naturally sweet, silky, and comforting.

The blend of roasted squash and carrots creates a smooth, flavorful vegan soup perfect for Sunday.

This recipe is ideal for cozy dinners, brunch, or meal prep.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups butternut squash, peeled and diced
• 2 large carrots, peeled and chopped
• 4 cups vegetable broth
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Optional garnish: pumpkin seeds or coconut cream

Instructions

• Heat olive oil in a large pot over medium heat.
• Sauté onion and garlic for 3–4 minutes until fragrant.
• Add butternut squash and carrots, cooking for 5 minutes while stirring.
• Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20–25 minutes until vegetables are tender.
• Blend soup until smooth with an immersion blender.
• Stir in cinnamon, and season with salt and pepper.
• Serve hot, garnished with pumpkin seeds or a swirl of coconut cream.

Butternut squash and carrot soup is silky, naturally sweet, and nourishing.

It makes a perfect plant-based Sunday dinner or brunch.

The combination of roasted squash and carrots delivers warmth, flavor, and wholesome texture.

Italian Vegetable Minestrone

Italian vegetable minestrone is colorful, hearty, and packed with plant-based nutrition.

With beans, pasta, and fresh vegetables, it provides protein, fiber, and robust flavor.

This soup is ideal for Sunday family lunches, meal prep, or comforting dinners.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 cup green beans, trimmed
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) kidney beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 cup small pasta (like ditalini)
• Salt and pepper to taste
• Optional garnish: fresh basil

Instructions

• Heat olive oil in a large pot over medium heat.
• Sauté onion and garlic for 3–4 minutes until soft.
• Add carrots, celery, zucchini, and green beans, cooking for 5 minutes.
• Stir in diced tomatoes, kidney beans, vegetable broth, oregano, and basil.
• Bring to a boil, then reduce heat and simmer for 15 minutes.
• Add pasta and cook until al dente, about 8–10 minutes.
• Season with salt and pepper to taste.
• Serve hot, garnished with fresh basil if desired.

Italian vegetable minestrone is hearty, colorful, and flavorful.

It makes a perfect plant-based Sunday lunch or dinner.

The combination of vegetables, beans, and pasta delivers robust nutrition and satisfying texture.

Roasted Red Pepper and Tomato Soup

Roasted red pepper and tomato soup is smoky, vibrant, and perfect for a Sunday meal.

The combination of roasted peppers and fresh tomatoes creates a rich, flavorful, plant-based soup.

This recipe is ideal for brunch, lunch, or a cozy dinner.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 red bell peppers, roasted, peeled, and chopped
• 4 cups fresh or canned tomatoes, chopped
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Optional garnish: fresh basil or croutons

Instructions

• Heat olive oil in a large pot over medium heat.
• Sauté onion and garlic for 3–4 minutes until fragrant.
• Add roasted red peppers, tomatoes, vegetable broth, and smoked paprika.
• Bring to a boil, then reduce heat and simmer for 20 minutes.
• Blend soup until smooth using an immersion blender.
• Season with salt and pepper.
• Serve hot, garnished with fresh basil or croutons if desired.

Roasted red pepper and tomato soup is smoky, vibrant, and satisfying.

It makes a perfect plant-based Sunday lunch or dinner.

The combination of roasted peppers and tomatoes delivers a rich, comforting, and flavorful soup.

Spinach and White Bean Soup

Spinach and white bean soup is light, nourishing, and perfect for a Sunday meal.

Packed with leafy greens and protein-rich beans, it provides flavor and wholesome nutrition.

This recipe is ideal for brunch, lunch, or a simple dinner.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups fresh spinach
• 1 can (14 oz) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Optional garnish: lemon juice or fresh parsley

Instructions

• Heat olive oil in a large pot over medium heat.
• Sauté onion and garlic for 3–4 minutes until soft.
• Add cannellini beans, vegetable broth, thyme, and red pepper flakes.
• Bring to a boil, then reduce heat and simmer for 10–15 minutes.
• Stir in fresh spinach until wilted.
• Season with salt and pepper, and a squeeze of lemon juice if desired.
• Serve hot, garnished with fresh parsley.

Spinach and white bean soup is light, flavorful, and plant-based.

It makes a perfect Sunday lunch or dinner.

The combination of beans and spinach creates a nutritious, satisfying, and wholesome soup.

Autumn Vegetable Soup

Autumn vegetable soup is hearty, colorful, and full of seasonal flavors perfect for Sunday.

Pumpkin, carrots, and sweet potatoes create a naturally sweet, warming plant-based soup.

This recipe is ideal for brunch, lunch, or a cozy family dinner.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups pumpkin, diced
• 2 carrots, diced
• 1 sweet potato, diced
• 4 cups vegetable broth
• 1 teaspoon dried sage
• 1/2 teaspoon nutmeg
• Salt and pepper to taste
• Optional garnish: fresh parsley or pumpkin seeds

Instructions

• Heat olive oil in a large pot over medium heat.
• Sauté onion and garlic for 3–4 minutes until fragrant.
• Add pumpkin, carrots, sweet potato, sage, and nutmeg, stirring for 2 minutes.
• Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20–25 minutes until vegetables are tender.
• Blend partially for a chunky texture or fully for a smooth soup.
• Season with salt and pepper to taste.
• Serve hot, garnished with parsley or pumpkin seeds.

Autumn vegetable soup is hearty, sweet, and comforting.

It makes a perfect plant-based Sunday lunch or dinner.

The combination of seasonal vegetables provides flavor, warmth, and wholesome nutrition for the whole family.

Mushroom and Barley Soup

Mushroom and barley soup is hearty, earthy, and perfect for a cozy Sunday meal.

The combination of mushrooms and barley provides fiber, protein, and rich, comforting flavors.

This soup is ideal for brunch, lunch, or a satisfying dinner.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced
• 1/2 cup pearl barley
• 4 cups vegetable broth
• 1 teaspoon thyme
• Salt and pepper to taste
• Optional garnish: fresh parsley

Instructions

• Heat olive oil in a large pot over medium heat.
• Sauté onion and garlic for 3–4 minutes until soft.
• Add mushrooms and cook for 5 minutes until tender.
• Stir in barley, vegetable broth, and thyme.
• Bring to a boil, then reduce heat and simmer for 30–35 minutes until barley is cooked.
• Season with salt and pepper.
• Serve hot, garnished with fresh parsley.

Mushroom and barley soup is hearty, earthy, and filling.

It makes a perfect plant-based Sunday lunch or dinner.

The combination of mushrooms and barley delivers texture, flavor, and wholesome nutrition.

Kale and White Bean Soup

Kale and white bean soup is robust, nutritious, and perfect for a Sunday meal.

Leafy greens and protein-rich beans make this soup both satisfying and wholesome.

It is ideal for brunch, lunch, or a light dinner.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups chopped kale
• 1 can (14 oz) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste

Instructions

• Heat olive oil in a large pot over medium heat.
• Sauté onion and garlic for 3–4 minutes until fragrant.
• Add kale, beans, vegetable broth, thyme, and red pepper flakes.
• Bring to a boil, then reduce heat and simmer for 15–20 minutes until kale is tender.
• Season with salt and pepper.
• Serve hot, optionally garnished with lemon juice or fresh herbs.

Kale and white bean soup is robust, flavorful, and nourishing.

It makes a perfect plant-based Sunday lunch or dinner.

The combination of leafy greens and beans provides protein, fiber, and wholesome comfort.

Zucchini and Corn Soup

Zucchini and corn soup is light, sweet, and perfect for a refreshing Sunday meal.

The natural sweetness of corn and zucchini creates a delicate, plant-based soup that is both comforting and satisfying.

This soup is ideal for brunch, lunch, or a light family dinner.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 zucchinis, chopped
• 1 cup corn kernels (fresh or frozen)
• 4 cups vegetable broth
• 1 teaspoon thyme
• Salt and pepper to taste
• Optional garnish: fresh basil or chives

Instructions

• Heat olive oil in a large pot over medium heat.
• Sauté onion and garlic for 3–4 minutes until fragrant.
• Add zucchini, corn, and thyme, cooking for 5 minutes.
• Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15–20 minutes.
• Blend partially or fully depending on desired texture.
• Season with salt and pepper.
• Serve hot, garnished with fresh basil or chives if desired.

Zucchini and corn soup is light, sweet, and flavorful.

It makes a perfect plant-based Sunday lunch or dinner.

The combination of zucchini and corn creates a naturally sweet, refreshing, and wholesome soup.