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Soup season is here, and I am all for it! There’s nothing like a cozy bowl of soup to bring comfort, nourishment, and pure satisfaction—especially when it’s homemade and plant-based. These vegan soup recipes are proof that you don’t need meat or dairy to make a hearty, flavorful meal. From creamy bisques and rich stews to light brothy bowls and global-inspired favorites, every recipe in this collection will warm you up from the inside out. Whether you’re craving something quick for lunch or a soul-soothing dinner, you’ll find plenty of new soups to fall in love with here—and I’ll keep adding fresh ones as I create them. Plus, don’t miss the extra soup recipe below the roundup!
For even more vegan soup ideas, check out my two cookbooks: Sweet Potato Soul and Vegan Vibes. Both are available wherever books are sold.
Without further ado, let’s get to my best easy vegan soup recipes!
Instant Pot Black Bean Soup
Made with dried black beans, Instant Pot Black Bean Soup is rich in plant-based protein and easy on your wallet! You’ll love that it’s lightly sweetened with sweet potato, seasoned with ginger and garlic, and partially blended with coconut milk. Certainly one of the best vegetarian soup recipes!
Cure-All Vegan Lentil Soup
No list of the best vegan soup recipes is complete without Classic Lentil Soup! This recipe is so comforting and nourishing that it is my go-to cure-all soup. It’s a must-have for cold and flu season!
This Spiced Chickpea Soup Will Warm You From the Inside Out
Hearty, flavorful Spiced Chickpea Soup is a nourishing plant-based comfort food packed with tender chickpeas, butternut squash, and warming spices. Whip up this easy, vegan recipe for cozy weeknight dinners or meal prep.
Butternut Squash Lentil Soup
Here’s another one for the lentil lovers: Butternut Squash Lentil Soup! Chock-full of hearty veggies and satisfying lentils and seasoned with herbs, this recipe certainly deserves its spot on this list of the best vegan soup recipes. Serve it with a drizzle of good olive oil or a sprinkle of grated vegan parmesan cheese for a meal that will warm you inside out!
Sweet Potato Soup
As you can probably guess, sweet potatoes are kind of a big deal around here, and this Sweet Potato Soup is no exception. This vegan soup recipe is creamy, naturally sweet, and totally nutritious. Top it with crispy white beans for a satisfying meal.
Red Lentil Carrot Soup
A recently published hearty vegan soup, Red Lentil Carrot Soup has solid 5-star reviews for a reason! It’s seasoned with common spices like cumin, coriander, paprika, garlic, and ginger, creating a mouthwatering and full flavor that even meat-eaters will love. Ready in less than 45 minutes!
Curried Parsnip Soup
If you’ve never had parsnips, this Curried Parsnip Soup is the best way to try them! The naturally sweet and lightly earthy veggie shines in this creamy spiced soup. Serve hot bowls of soup sprinkled with pumpkin seeds and chopped parsley for rave reviews!
Vegan Butternut Squash Soup with Coconut Milk
Run, don’t walk, to try your hand at this Vegan Butternut Squash Soup! With a list of common ingredients like apples, onions, garlic, and coconut milk, you’ll love how easy this creamy and flavorful soup is to make.
Creamy Vegan Corn Chowder
This Vegan Corn Chowder is creamy, delicious, satisfying, and full of good-for-you vegetables. Unsuspecting diners will never realize that it’s made without cream and dairy!
Ethiopian-Spiced Kabocha Squash Soup
Add another tasty squash to your favorite fall lineup: Ethiopian-Spiced Kabocha Squash Soup is creamy, smooth, and seasoned with a berbere spice, a dimensional blend of chili peppers, fenugreek, ginger, and cumin. This vegan and vegetarian soup is a surefire way to switch up your soup repertoire
Collard Miso Soup
This Collard Miso Soup proves that some of the most unexpected ingredients make the best pairings. Though typically found in beloved Soul Food recipes, tender collards perfectly complement Japanese sweet white miso and hearty tofu. With solid 5-star reviews, this is one of Sweet Potato Soul’s best vegetarian soups!
Hearty Tofu Chili
This hearty Tofu Chili is a plant-based twist on classic comfort food. Packed with spiced air-fried tofu, tender beans, and a rich tomato broth, it’s protein-packed, flavorful, and perfect for meal prep, weeknight dinners, or cozy family meals.
Sweet Potato Tortilla Soup
Sweet Potato Tortilla Soup is a (dare I say) more delicious take on the classic recipe! It’s seasoned with Hatch green chiles, ground cumin, garlic, and cilantro and made in a few simple steps. Making it an approachable and tasty weeknight meal or Sunday supper.
Hearty Beet & Sweet Potato Soup
Beet and sweet potato lovers alike go wild for this Sweet Potato and Beet Soup! Made with beets and their stalks and greens, this low food waste recipe is brimming with good-for-you ingredients like ginger, carrots, celery, red onion, and garlic. I love making a batch of this soup on Sundays and enjoying it throughout the week!
Sweet Potato Cauliflower Soup
This Sweet Potato Cauliflower Soup proves that vegan soups don’t need to be complicated to be delightful. Made with just 7 common ingredients, this creamy soup is made by blending tender-roasted cauliflower and sweet potato with sautéed shallots, vegetable broth, and thyme.
Jenné’s Pro Tips
- Bouillon Paste > Boxed Broth. Instead of buying boxed vegetable broth, I swear by Better Than Bouillon paste. It’s a veggie broth concentrate that can be added straight to soups or dissolved in water. You’ll see it in most of my soup recipes, but I also give measurements for boxed broth if that’s what you have.
- Homemade Broths > Store-bought. Save your veggie scraps to make a flavorful base for soups. Here’s my Vegetable Stock recipe. I also love using Mushroom Stock in place of veggie for a richer flavor.
- Try it in the Instant Pot. Especially if you’re short on time, or need to multitask, the Instant Pot makes soup making easier. Most of the recipes below include stove-top and Instant Pot directions.
- Dutch Ovens for sure. When I’m not relying on the Instant Pot I love to make soup in a dutch oven. These enameled cast iron pots guarantee even cooking, and I love how pretty they look on the stove. While I love fancy Le Creuset pots, I’ve found that inexpensive dutch ovens are usually just as dependable. If you don’t have one (and you’re a budget shopper), see what’s in stock at your local Home Goods or Costco.
- Freeze in portions. I’ll often meal prep a number of these vegan soup recipes and freeze them for later. For easier thawing I freeze the soups in 2 cup portions using these silicone freezer trays. Once frozen, I transfer the blocks to a large ziplock for storage.
- Wooden spoons and metal ladles. To protect your pots and avoid nasty chemicals, use wooden utensils when cooking. Replace your plastic ladle with a wooden or stainless steel ladle.
Zuppa di Fagioli Recipe
Translated from Italian to “bean soup,” this easy vegan soup features fresh, hearty vegetables, jammy tomatoes, and a handful of flavorful herbs. It’s made in a few simple steps and is incredibly cozy and warming. Serve it with a drizzle of high-quality olive oil, a sprinkle of vegan parmesan, and crostini or fresh bread to pass for a nourishing and wholesome meal.
- 2 tbsp olive oil
- 1 large leek, only the yellow part sliced 1/4-inch thick (the green part removed); OR 1 diced yellow onion
- 3 cloves garlic, minced
- 3 celery stalks, diced
- 1 pinch sea salt
- 1 26-28 oz box or can San Marzano diced tomatoes
- 2 carrots, diced
- 2 cups honeynut or butternut squash, peeled, seeded, and cubed 1/2-inch thick
- 2 cups fingerling or Yukon gold potatoes, cubed 1/2-inch thick
- 1 14 oz can cannellini beans, or 2 cups freshly cooked
- 1 cup cooked green lentils, or red lentils
- 6-8 cups vegetable stock , or 2 vegetable bouillon cubes + 6-8 cups of water
- 1 dried bay leaf
- 1 large fresh rosemary stalk
- 2 tsp dried basil
- 1 tsp dried thyme
- 1/2 tbsp fennel seeds
- 1 tsp dried chili flakes, + more for serving
- 1 tsp black pepper
- 1/2 bunch kale, chopped, about 4 cups raw (optional)
- 1 loaf Italian bread, such as ciabatta, sliced and toasted to serve
Prevent your screen from going dark
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Heat 2 tablespoons of olive oil in a large heavy-bottomed pot (such as an enameled cast iron pot) over medium heat.
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Add the leek, garlic, celery, and a pinch of sea salt. Sauté the vegetables for 3-5 minutes, stirring frequently, until they begin to soften.
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Pour in the diced tomatoes, carrots, squash, potatoes, beans, and lentils. Stir well and bring the mixture to a simmer for 2 minutes.
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Add the vegetable stock (or the bouillon and water), dried bay leaf, rosemary, basil, thyme, fennel seeds, and chili flakes and stir well. If you like a brothier soup, add more liquid. Increase the heat to medium-high and bring to a boil.
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Reduce the heat to low and let the soup come to a light simmer. Cook for 30 minutes with the lid ajar until the carrots and potatoes are tender. If using kale, stir it in during the last 5 minutes of cooking.
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Season the soup with the black pepper and season to taste with salt. If desired, remove the rosemary and bay leaf, or be careful to avoid them when serving.
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Serve the soup with a thick slice of toasted bread, a drizzle of olive oil, or a sprinkle of red chili flakes. Enjoy hot!
Storage Directions:
- Refrigeration: Leftovers keep covered in an airtight container in the refrigerator for 4-5 days.
- Freezing: Once the soup has cooled to room temperature, it can be transferred to a freezer-safe container and frozen for up to 3 months. Defrost it overnight in the refrigerator before reheating.
- Reheating: Warm zuppa di fagioli in a saucepan over low heat for 5-10 minutes, stirring occasionally, or in the microwave on gentle heat until hot.
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