Vegetable soup is a comforting, nutritious, and versatile meal that everyone can enjoy.
These 15 vegan vegetable soup recipes are packed with fresh vegetables, herbs, legumes, and flavorful broths for satisfying, plant-based meals.
From hearty lentil and bean soups to creamy dairy-free chowders and vibrant tomato or minestrone varieties, each recipe is easy to prepare and perfect for any season.
Ideal for weeknight dinners, meal prep, or cozy lunches, these soups are both wholesome and flavorful.
Discover how delicious vegan soups can be while keeping meals healthy and satisfying!
15 Easy Vegan Vegetable Soup Recipes for Every Meal
Vegan vegetable soups prove that plant-based meals can be hearty, flavorful, and nourishing.
These 15 recipes offer a variety of flavors, textures, and nutrient-packed ingredients for every taste.
From creamy dairy-free options to brothy and chunky soups, each dish is simple, quick, and satisfying.
Perfect for meal prep, family dinners, or a cozy night in, these soups are versatile and wholesome.
With these vegan vegetable soup recipes, you can enjoy comforting, colorful, and nutritious meals any day of the week.
Hearty Vegan Lentil Vegetable Soup
This hearty vegan lentil vegetable soup is packed with protein, fiber, and vibrant vegetables.
Red lentils, carrots, celery, and tomatoes are simmered in a savory vegetable broth for a nourishing and comforting meal.
It’s perfect for lunch, dinner, or meal prep on busy days.
Each spoonful delivers tender vegetables, creamy lentils, and rich, savory flavor.
Ingredients:
- 1 cup red lentils, rinsed
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (14 oz)
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions:
- Heat olive oil in a large pot over medium heat.
- Sauté onions, garlic, carrots, and celery until softened, about 5 minutes.
- Add lentils, diced tomatoes, vegetable broth, thyme, smoked paprika, salt, and pepper.
- Bring to a boil, then reduce heat and simmer 25–30 minutes until lentils are tender.
- Adjust seasoning and serve hot.
This lentil vegetable soup is hearty, flavorful, and filling.
Each spoonful delivers tender vegetables with creamy lentils.
Perfect for a nutritious lunch or comforting dinner.
A wholesome vegan soup everyone will enjoy.
Creamy Vegan Potato and Leek Soup
This creamy vegan potato and leek soup is silky, comforting, and full of flavor.
Potatoes and leeks are simmered in vegetable broth and blended until smooth, creating a warm and satisfying dish.
It’s perfect for chilly evenings or a light lunch.
Each spoonful delivers creamy texture with subtle oniony sweetness and delicate savory flavor.
Ingredients:
- 4 large potatoes, peeled and diced
- 2 leeks, cleaned and sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup unsweetened almond milk
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh chives for garnish
Instructions:
- Heat olive oil in a large pot over medium heat.
- Sauté onions, garlic, and leeks until tender and fragrant.
- Add diced potatoes and vegetable broth, bring to a boil.
- Reduce heat and simmer 20–25 minutes until potatoes are soft.
- Blend soup until smooth, stir in almond milk, and adjust seasoning.
- Garnish with chives and serve hot.
This potato and leek soup is creamy, comforting, and flavorful.
Each spoonful delivers tender potatoes and aromatic leeks with silky texture.
Perfect for a light lunch or cozy dinner.
A satisfying vegan soup for any occasion.
Vegan Minestrone Soup
This vegan minestrone soup is colorful, hearty, and packed with vegetables and beans.
Carrots, zucchini, green beans, tomatoes, and cannellini beans are simmered in a savory broth with Italian herbs for a nutritious meal.
It’s perfect for lunch, dinner, or meal prep.
Each spoonful delivers tender vegetables, beans, and a rich, herby flavor.
Ingredients:
- 1 cup carrots, diced
- 1 cup zucchini, diced
- 1 cup green beans, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (14 oz)
- 1 can cannellini beans (14 oz), drained
- 4 cups vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Heat olive oil in a large pot over medium heat.
- Sauté onion and garlic until fragrant.
- Add carrots, zucchini, green beans, diced tomatoes, vegetable broth, oregano, basil, salt, and pepper.
- Bring to a boil, then reduce heat and simmer 20 minutes.
- Stir in cannellini beans and cook 5 more minutes.
- Serve hot with crusty bread.
This minestrone soup is hearty, colorful, and nutritious.
Each spoonful delivers tender vegetables and flavorful beans.
Perfect for a filling lunch or dinner.
A classic, comforting vegan soup.
Vegan Thai Coconut Vegetable Soup
This vegan Thai coconut vegetable soup is aromatic, creamy, and slightly spicy.
Coconut milk, ginger, garlic, and lime combine with bell peppers, mushrooms, and snap peas for a flavorful, light meal.
It’s perfect for a refreshing lunch or dinner.
Each spoonful delivers creamy coconut richness with bright, tangy, and aromatic notes.
Ingredients:
- 1 can coconut milk (14 oz)
- 2 cups vegetable broth
- 1 cup bell peppers, sliced
- 1 cup mushrooms, sliced
- 1 cup snap peas
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tbsp lime juice
- 1 tsp soy sauce
- 1 tsp chili flakes (optional)
- 1 tbsp coconut oil
Instructions:
- Heat coconut oil in a pot over medium heat.
- Sauté garlic, ginger, and onion until fragrant.
- Add bell peppers, mushrooms, and snap peas; cook 4–5 minutes.
- Pour in coconut milk, vegetable broth, soy sauce, and chili flakes.
- Simmer 10 minutes, then stir in lime juice.
- Serve hot, garnished with fresh cilantro if desired.
This Thai coconut vegetable soup is creamy, aromatic, and refreshing.
Each spoonful delivers tender vegetables with rich coconut and tangy lime flavor.
Perfect for a light, satisfying meal.
A flavorful vegan soup with exotic notes.
Vegan Roasted Tomato and Red Pepper Soup
This vegan roasted tomato and red pepper soup is smoky, sweet, and comforting.
Oven-roasted tomatoes and red bell peppers are blended with garlic, onion, and vegetable broth for a rich, flavorful soup.
It’s perfect for lunch, dinner, or cozy evenings.
Each spoonful delivers a velvety texture with smoky, naturally sweet flavors.
Ingredients:
- 6 large tomatoes, halved
- 2 red bell peppers, seeded and halved
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh basil for garnish
Instructions:
- Preheat oven to 400°F (200°C).
- Toss tomatoes, bell peppers, onion, and garlic with olive oil, salt, and smoked paprika.
- Roast for 25–30 minutes until tender and slightly charred.
- Transfer roasted vegetables to a blender, add vegetable broth, and blend until smooth.
- Heat in a pot, adjust seasoning, and serve garnished with fresh basil.
This roasted tomato and red pepper soup is smoky, sweet, and flavorful.
Each spoonful delivers creamy texture with rich roasted flavors.
Perfect for lunch, dinner, or cozy evenings.
A comforting, vibrant vegan soup.
Vegan Butternut Squash and Carrot Soup
This vegan butternut squash and carrot soup is creamy, naturally sweet, and comforting.
Roasted butternut squash and carrots are blended with onions, garlic, and vegetable broth for a smooth, velvety texture.
It’s perfect for a cozy lunch or dinner.
Each spoonful delivers rich sweetness balanced with savory aromatics.
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 3 carrots, peeled and sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Preheat oven to 400°F (200°C).
- Toss squash, carrots, and onion with olive oil, salt, and pepper.
- Roast for 25–30 minutes until tender.
- Transfer roasted vegetables to a blender, add garlic and vegetable broth, and blend until smooth.
- Heat in a pot, add nutmeg, adjust seasoning, and serve garnished with parsley.
This butternut squash and carrot soup is creamy, sweet, and flavorful.
Each spoonful delivers roasted vegetable richness with comforting warmth.
Perfect for a cozy vegan meal.
A nourishing, vibrant soup for all seasons.
Vegan Kale and White Bean Soup
This vegan kale and white bean soup is hearty, nutritious, and satisfying.
Tender kale and creamy white beans are simmered with carrots, celery, and onions in a savory vegetable broth.
It’s perfect for lunch, dinner, or meal prep.
Each spoonful delivers a balance of tender greens, hearty beans, and rich, aromatic flavor.
Ingredients:
- 2 cups chopped kale
- 1 can white beans, drained and rinsed
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Heat olive oil in a pot over medium heat.
- Sauté onion, garlic, carrots, and celery until tender.
- Add vegetable broth, white beans, and thyme; bring to a boil.
- Reduce heat and simmer 15 minutes.
- Stir in kale and cook 5 minutes until wilted.
- Adjust seasoning and serve hot.
This kale and white bean soup is hearty, nutritious, and filling.
Each spoonful delivers tender greens and creamy beans with savory broth.
Perfect for a wholesome vegan meal.
A satisfying plant-based soup for all occasions.
Vegan Miso Mushroom Soup
This vegan miso mushroom soup is umami-rich, warming, and comforting.
Button and shiitake mushrooms are simmered in a miso-ginger broth with tofu and scallions for a flavorful, nourishing soup.
It’s perfect as a starter or light meal.
Each spoonful delivers earthy mushrooms, creamy tofu, and aromatic miso flavor.
Ingredients:
- 2 cups mushrooms, sliced
- 4 cups vegetable broth
- 3 tbsp white miso paste
- 1 block firm tofu, cubed
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 2 scallions, sliced
- 1 tbsp sesame oil
Instructions:
- Heat sesame oil in a pot over medium heat.
- Sauté garlic and ginger until fragrant.
- Add mushrooms and cook 4–5 minutes until tender.
- Stir in vegetable broth and bring to a simmer.
- Reduce heat, whisk in miso paste, and add tofu cubes.
- Cook 2–3 minutes, garnish with scallions, and serve hot.
This miso mushroom soup is umami-rich and warming.
Each spoonful delivers earthy mushrooms, silky tofu, and savory miso flavor.
Perfect for a comforting vegan starter.
A nourishing, flavorful plant-based soup.
Vegan Roasted Cauliflower Soup
This vegan roasted cauliflower soup is creamy, nutty, and comforting.
Oven-roasted cauliflower is blended with onions, garlic, and vegetable broth for a smooth, rich soup.
It’s perfect for lunch, dinner, or a cozy evening.
Each spoonful delivers velvety texture with roasted, nutty flavors.
Ingredients:
- 1 large cauliflower, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Fresh chives for garnish
Instructions:
- Preheat oven to 400°F (200°C).
- Toss cauliflower and onion with olive oil, salt, and smoked paprika.
- Roast 25–30 minutes until tender and golden.
- Blend roasted vegetables with garlic and vegetable broth until smooth.
- Heat in a pot, adjust seasoning, and serve garnished with chives.
This roasted cauliflower soup is creamy, nutty, and flavorful.
Each spoonful delivers tender roasted cauliflower with rich, velvety texture.
Perfect for a cozy vegan meal.
A comforting, satisfying plant-based soup.
Vegan Sweet Potato and Chickpea Soup
This vegan sweet potato and chickpea soup is hearty, slightly sweet, and flavorful.
Sweet potatoes and chickpeas are simmered with onions, garlic, and spices for a nourishing and satisfying meal.
It’s perfect for lunch, dinner, or meal prep.
Each spoonful delivers tender vegetables, creamy chickpeas, and warming spices.
Ingredients:
- 2 large sweet potatoes, peeled and diced
- 1 can chickpeas, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Heat olive oil in a pot over medium heat.
- Sauté onion and garlic until fragrant.
- Add sweet potatoes, chickpeas, vegetable broth, cumin, and smoked paprika.
- Bring to a boil, then reduce heat and simmer 20–25 minutes until sweet potatoes are tender.
- Adjust seasoning and serve hot.
This sweet potato and chickpea soup is hearty, flavorful, and nourishing.
Each spoonful delivers tender vegetables and protein-rich chickpeas with warming spices.
Perfect for a wholesome vegan meal.
A satisfying, comforting plant-based soup.
