Soup is a comforting and versatile dish that can be enjoyed year-round. Whether you’re a seasoned vegan or just looking to incorporate more plant-based meals into your diet, vegan soups are a fantastic choice. They are not only nutritious but also bursting with flavor and creativity. In this collection, we’ll explore 10 delectable vegan soup recipes that cater to different tastes and seasons. From hearty stews to light summer broths, there’s a vegan soup for every occasion.
- Classic Vegan Tomato Soup:
This classic vegan tomato soup is a comforting staple that never goes out of style. It’s perfect for a chilly day and pairs wonderfully with a crusty slice of bread. To make this soup, you’ll need:
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 28 oz (800g) canned tomatoes
- 1 cup vegetable broth
- 1 teaspoon sugar
- Salt and pepper to taste
- 1/4 cup fresh basil, chopped
- 1/2 cup coconut milk (or your preferred plant-based milk)
Instructions:
- Heat the olive oil in a pot and sauté the onion and garlic until softened.
- Add the canned tomatoes, vegetable broth, sugar, salt, and pepper. Simmer for 15-20 minutes.
- Blend the mixture until smooth using an immersion blender.
- Stir in the chopped basil and coconut milk.
- Serve hot with a garnish of fresh basil.
- Spicy Vegan Lentil Soup:
For those who enjoy a little heat, this spicy vegan lentil soup is a perfect choice. Packed with protein and fiber, it’s not only delicious but also incredibly nutritious.
Ingredients:
- 1 cup dried red lentils
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Juice of one lemon
Instructions:
- In a large pot, sauté the onion, carrots, and celery until they start to soften.
- Add the dried lentils, vegetable broth, diced tomatoes, and spices. Simmer for 20-25 minutes.
- Use an immersion blender to partially blend the soup, leaving some chunks for texture.
- Stir in the lemon juice, and season with salt and pepper.
- Serve hot, garnished with fresh cilantro.
- Vegan Minestrone Soup:
Minestrone is a hearty Italian soup that’s perfect for cooler seasons. This vegan version is filled with a colorful array of vegetables and savory herbs.
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 cup small pasta (use gluten-free if desired)
- 1 can (14 oz) kidney beans, drained and rinsed
- 1 cup green beans, chopped
- 1 cup zucchini, diced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- In a large pot, sauté the onion, carrots, celery, and garlic in olive oil until softened.
- Add the diced tomatoes, vegetable broth, and pasta. Simmer for 10 minutes.
- Stir in kidney beans, green beans, zucchini, and spices. Simmer for an additional 15 minutes.
- Serve hot, garnished with fresh parsley.
- Creamy Vegan Potato Leek Soup:
This creamy potato leek soup is a classic that’s loved for its rich and velvety texture. The best part is that it’s completely vegan.
Ingredients:
- 2 tablespoons olive oil
- 3 leeks, sliced (white and light green parts only)
- 4 large potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup plant-based milk (e.g., almond, soy, or oat milk)
- Salt and pepper to taste
- Chives for garnish
Instructions:
- In a large pot, sauté the leeks in olive oil until they become tender.
- Add the diced potatoes and vegetable broth. Simmer until the potatoes are soft, about 20-25 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the plant-based milk, and season with salt and pepper.
- Serve hot, garnished with chopped chives.
- Vegan Thai Coconut Soup:
For a taste of Southeast Asia, try this Vegan Thai Coconut Soup. It’s a blend of sweet, savory, and spicy flavors that are simply irresistible.
Ingredients:
- 2 tablespoons coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 1 red bell pepper, sliced
- 1 cup mushrooms, sliced
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon red curry paste
- Juice of 1 lime
- 1 teaspoon brown sugar (optional)
- Fresh cilantro and lime wedges for garnish
Instructions:
- In a large pot, heat the coconut oil and sauté the onion, garlic, and ginger until fragrant.
- Add the red bell pepper and mushrooms, cooking until they start to soften.
- Stir in the coconut milk, vegetable broth, soy sauce, and red curry paste. Simmer for 10-15 minutes.
- Add the lime juice and brown sugar (if using).
- Serve hot, garnished with fresh cilantro and lime wedges.
- Vegan Gazpacho:
Gazpacho is a refreshing and light summer soup that’s perfect for beating the heat. This vegan version is bursting with fresh vegetables.
Ingredients:
- 6 ripe tomatoes, roughly chopped
- 1 cucumber, peeled and chopped
- 1 red bell pepper, chopped
- 1 small red onion, chopped
- 2 garlic cloves, minced
- 3 cups tomato juice
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- Salt and pepper to taste
- Fresh basil and croutons for garnish
Instructions:
- In a food processor, blend the tomatoes, cucumber, red bell pepper, red onion, and garlic until finely chopped.
- Transfer the mixture to a large bowl and stir in the tomato juice, red wine vinegar, and olive oil.
- Season with salt and pepper.
- Refrigerate for at least 2 hours before serving.
- Serve cold, garnished with fresh basil and croutons.
- Vegan Butternut Squash Soup:
This creamy vegan butternut squash soup is a fall favorite. It’s sweet, savory, and packed with vitamins and minerals.
Ingredients:
- 1 butternut squash, peeled
, seeded, and chopped
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 apples, peeled, cored, and chopped
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- Roasted pumpkin seeds and coconut cream for garnish
Instructions:
- In a large pot, sauté the onion, carrots, and apples in olive oil until they start to soften.
- Add the chopped butternut squash, vegetable broth, cinnamon, and nutmeg. Simmer until the squash is tender, about 20-25 minutes.
- Use an immersion blender to puree the soup until smooth.
- Season with salt and pepper.
- Serve hot, garnished with roasted pumpkin seeds and a drizzle of coconut cream.
- Vegan Black Bean Soup:
Black beans are an excellent source of plant-based protein, making this vegan black bean soup a hearty and satisfying option.
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 2 cans (15 oz each) black beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Fresh cilantro and sliced avocado for garnish
Instructions:
- In a large pot, sauté the onion, garlic, and red bell pepper in olive oil until softened.
- Add one can of black beans and vegetable broth. Simmer for 10 minutes.
- Use an immersion blender to partially blend the soup.
- Stir in the second can of black beans and the spices. Simmer for an additional 10 minutes.
- Serve hot, garnished with fresh cilantro and sliced avocado.
- Vegan Mushroom Barley Soup:
Mushroom barley soup is a comforting and filling option. This vegan version captures all the umami flavors you crave.
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 8 oz (225g) mushrooms, sliced
- 1 cup pearl barley
- 8 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- In a large pot, sauté the onion, carrots, celery, and mushrooms in olive oil until they start to soften.
- Add the pearl barley and vegetable broth. Simmer for 30-40 minutes, or until the barley is tender.
- Stir in dried thyme, and season with salt and pepper.
- Serve hot, garnished with fresh parsley.
- Vegan Sweet Potato and Coconut Soup:
This sweet potato and coconut soup is a delightful blend of sweet and savory flavors. It’s perfect for a comforting meal on a cold winter day.
Ingredients:
- 2 tablespoons coconut oil
- 1 onion, chopped
- 3 sweet potatoes, peeled and chopped
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 1 teaspoon curry powder
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
- Toasted coconut flakes and chopped scallions for garnish
Instructions:
- In a large pot, sauté the onion in coconut oil until softened.
- Add the sweet potatoes and vegetable broth. Simmer until the sweet potatoes are tender, about 20-25 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the coconut milk, curry powder, ground ginger, and season with salt and pepper.
- Serve hot, garnished with toasted coconut flakes and chopped scallions.
Conclusion:
Vegan soups are a delicious way to enjoy a wide variety of flavors and ingredients. Whether you’re craving something light and refreshing or hearty and comforting, these 10 vegan soup recipes have you covered. Experiment with these recipes to suit your taste and the ingredients you have on hand. Soups offer the perfect canvas for creativity and are a delightful addition to any vegan meal plan, regardless of the season. Enjoy the warmth and satisfaction that comes with a bowl of homemade vegan soup.