These vegan soup recipes combine layers of vegetables and plant-based ingredients to create ultra-cozy soups like hearty lentil soup and creamy coconut milk curries.
18 Best Vegan Soup Recipes
Updated on May 27, 2025
1/18
Mulligatawny Soup
Skill Level
Easy
Total Time
35 min
Servings
8 servings (2-1/2 quarts)
From the Recipe Creator:
Mulligatawny soup is a comforting dish that marries both Indian and British ingredients. It's sure to tantalize your taste buds, as it's fragrant, creamy, mildly spicy and simply incredible. —Anvita Mistry, Erlangen, Germany
Nutrition Facts:
1-1/4 cups: 171 calories, 7g fat (5g saturated fat), 8mg cholesterol, 570mg sodium, 24g carbohydrate (9g sugars, 6g fiber), 4g protein.
The combination of coconut milk and lentils gives this soup a rich backbone and an incredible texture. If you can’t find split pigeon peas (aka toor dal), you can substitute red lentils.
2/18
Vegetable Lentil Soup
Skill Level
Easy
Total Time
4 hours 45 min
Servings
6 servings (about 2 quarts)
From the Recipe Creator:
Here’s a healthy slow-cooker soup that's ideal for vegetarians and those watching their weight. Butternut squash and lentils make it hearty, while herbs and other veggies round out the flavor. —Mark Morgan, Waterford, Wisconsin
Nutrition Facts:
1-1/3 cups: 217 calories, 1g fat (0 saturated fat), 0 cholesterol, 685mg sodium, 45g carbohydrate (11g sugars, 8g fiber), 11g protein.
Lentils cook up nicely in the slow cooker. No need to soak them in advance, just rinse them well and add them to the pot with a melange of butternut squash and other veggies. This is a cheap soup recipe that will keep your belly full.
3/18
Vegan Potato Soup
Skill Level
Easy
Total Time
50 min
Servings
8 servings (2 quarts)
From the Recipe Creator:
It can be a challenge to find a great vegan potato soup, as most recipes contain cream. But this delicious version keeps the luxurious texture without the dairy. —Jenna Urben, McKinney, Texas
Nutrition Facts:
1 cup: 232 calories, 9g fat (4g saturated fat), 0 cholesterol, 779mg sodium, 33g carbohydrate (5g sugars, 3g fiber), 5g protein.
This thick, hearty potato soup takes advantage of the many good vegan butter and milk substitutes on the market today. (Try one of our favorite nondairy milk brands if you don’t have a favorite yet.) The result is a creamy soup that no one would guess is vegan.
4/18
Moroccan Chickpea Stew
Skill Level
Easy
Total Time
30 min
Servings
4 servings
From the Recipe Creator:
When I'm invited to a potluck, I easily double or triple this healthy Moroccan chickpea stew to treat the crowd to an exotic dish of enticing, bold flavors. —Heather Demeritte, Scottsdale, Arizona
Nutrition Facts:
1-1/2 cups: 217 calories, 6g fat (1g saturated fat), 0 cholesterol, 455mg sodium, 38g carbohydrate (11g sugars, 9g fiber), 7g protein.
In this recipe, a Moroccan spice blend adds complexity and heat to a simple plant-based stew. Pair the soup with couscous or pita bread—or it make a gluten-free dinner by serving the soup with rice or quinoa.
Whether you’re a vegan or simply trying to eat more plant-based foods, we have these vegan main dishes for you!
5/18
Vegan Butternut Squash Soup
Skill Level
Medium
Total Time
1 hour 35 min
Servings
8 servings (3 quarts)
From the Recipe Creator:
Apple and winter squash are fantastic together. They are the perfect pair for this cozy vegan butternut squash soup. For a slightly different flavor that still features classic fall produce, substitute a ripe pear for the apple. —Taste of Home Test Kitchen
Nutrition Facts:
1-1/2 cups: 148 calories, 2g fat (0 saturated fat), 0 cholesterol, 750mg sodium, 33g carbohydrate (10g sugars, 8g fiber), 3g protein.
The most surprising ingredient in this butternut soup? Apple! The fruit draws out the natural sweetness of the butternut squash. The squash is so creamy that it becomes silky-smooth when blended, no dairy required. If you enjoy this, then you must check out our collection of dairy-free soups.
6/18
Pumpkin Soup
Skill Level
Medium
Total Time
1 hour 40 min
Servings
8 servings
From the Recipe Creator:
In this warming fall soup, roasted and caramelized pumpkin mingles with creamy coconut milk and fragrant cumin, coriander and cardamom, creating a silky texture that’s comforting without being heavy. —Julie Andrews, Rockford, Michigan
Nutrition Facts:
1 cup: 200 calories, 13g fat (9g saturated fat), 0 cholesterol, 513mg sodium, 19g carbohydrate (5g sugars, 2g fiber), 4g protein.
This is one of the simplest vegan soups around, since the main ingredient comes in a can. No need to use fresh pumpkin here since the uniform, super-smooth texture of canned pumpkin actually works best. A dash of coconut milk, maple syrup and cinnamon make this one of our best fall recipes.
7/18
Bean Counter Chowder
Skill Level
Easy
Total Time
30 min
Servings
8 servings (2 quarts)
From the Recipe Creator:
This hearty chowder is one of our favorite vegetarian dishes. Loaded with beans, noodles and bright herbs, it's so comforting on a chilly day. —Vivian Haen, Menomonee Falls, Wisconsin
Nutrition Facts:
1 cup: 196 calories, 3g fat (0 saturated fat), 2mg cholesterol, 676mg sodium, 33g carbohydrate (2g sugars, 9g fiber), 10g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
This soup is everything you want on a chilly day: simple, cozy and filling. Use your favorite type of mild bean, like great northern beans or cannellini beans.
8/18
Vegetarian Split Pea Soup
Skill Level
Easy
Total Time
1 hour 45 min
Servings
7 servings
From the Recipe Creator:
Even the pickiest eater will request this vegetarian split pea soup recipe time and again. Thick and well-seasoned, the soup is a nutritional powerhouse packed with fiber and protein. It's wonderful with a slice of crusty French bread. —Michele Doucette, Stephenville, Newfoundland
Nutrition Facts:
1 cup: 227 calories, 1g fat (0 saturated fat), 0 cholesterol, 771mg sodium, 42g carbohydrate (7g sugars, 15g fiber), 14g protein.
Many split pea soups include ham, which adds smoky flavor and richness to the broth—but it’s not the only way to make a really good pea soup. This vegan recipe adds mustard for an umami flavor, as well as a sweet, complex base of leeks, potatoes and carrots. This soup is perfect for people new to vegan recipes.
9/18
Vegan Cabbage Soup
Skill Level
Easy
Total Time
6 hours 10 min
Servings
10 servings (2-1/2 quarts)
From the Recipe Creator:
Comforting soups that simmer all day long are staples on cool, busy days. For a heartier version of this vegan cabbage soup, stir in canned beans, such as cannellini or navy. —Taste of Home Test Kitchen
Nutrition Facts:
1 cup: 110 calories, 0 fat (0 saturated fat), 0 cholesterol, 866mg sodium, 24g carbohydrate (13g sugars, 6g fiber), 4g protein.
Shredded cabbage makes an affordable and healthy base for a vegan soup. The cabbage slowly simmers in a cozy, tomato-rich stock until it becomes tender and super-savory. To fill out a full meal, add a can of beans to the pot.
10/18
Easy Gazpacho
Skill Level
Easy
Total Time
15 min
Servings
5 servings
From the Recipe Creator:
My daughter got this gazpacho recipe from a college friend and shared it with me. Now I serve it often as an appetizer. It certainly is the talk of any party. —Lorna Sirtoli, Cortland, New York
Nutrition Facts:
1 cup: 146 calories, 11g fat (2g saturated fat), 0 cholesterol, 387mg sodium, 11g carbohydrate (8g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 2 fat.
Many gazpacho recipes are naturally vegan, since they’re meant to be quite simple, showcasing the flavor of in-season tomatoes. This sweet-tangy recipe is delicious in a big bowl at lunchtime, and it also makes a refreshing party appetizer.
11/18
Vegan Carrot Soup
Skill Level
Easy
Total Time
30 min
Servings
6 servings
From the Recipe Creator:
Yukon Gold potatoes—instead of cream—make this smooth carrot soup vegan and add a mild sweetness. If you don't have Yukon Golds on hand, russet potatoes will work too. —Taste of Home Test Kitchen
Nutrition Facts:
1 cup: 176 calories, 3g fat (0 saturated fat), 0 cholesterol, 710mg sodium, 35g carbohydrate (7g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
The trick to a velvety smooth carrot soup isn’t cream—it’s potatoes. Adding a Yukon Gold to your recipe will lend a super-smooth texture that doesn’t dilute the delicate, sweet flavor of carrots. Serve the soup with crusty bread and your favorite vegan butter.
12/18
Instant Pot Vegetable Soup
Skill Level
Easy
Total Time
40 min
Servings
8 servings
From the Recipe Creator:
Making vegetable soup in the Instant Pot significantly reduces the time spent cooking. With this recipe, you can have a nutritious, flavorful and colorful soup ready to serve in just 40 minutes. —Julie Andrews, Rockford, Michigan
Nutrition Facts:
1 serving: 107 calories, 1g fat (0 saturated fat), 0 cholesterol, 857mg sodium, 21g carbohydrate (6g sugars, 4g fiber), 3g protein.
A good vegetable soup recipe balances spices with a rich tomato broth, both of which are naturally vegan. When you add lots of veggies, you won’t even miss the meat.
13/18
Vegan Tortilla Soup
Skill Level
Easy
Total Time
30 min
Servings
8 servings (3 quarts)
From the Recipe Creator:
Quinoa may be an unconventional ingredient, but it adds protein in this vegan tortilla soup, making it hearty enough to serve as a main dish. —Taste of Home Test Kitchen
Nutrition Facts:
1-1/2 cups: 182 calories, 4g fat (1g saturated fat), 0 cholesterol, 792mg sodium, 31g carbohydrate (5g sugars, 5g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
When eating vegan, it can be a challenge to get enough protein. This tortilla soup includes a hefty portion of quinoa, which is a good (and gluten-free) source of protein. Adding a topper of cubed avocado makes it hearty enough for dinner.
14/18
Mushroom and Broccoli Soup
Skill Level
Easy
Total Time
1 hour 5 min
Servings
8 servings (1-1/2 quarts)
From the Recipe Creator:
One of my girls won’t eat meat and the other struggles to get enough fiber. This recipe is a perfect way to give them each what they need in a dish they love to eat. I save my broccoli stems in the freezer until I have about two small bags, and then I make soup. —Maria Davis, Flower Mound, Texas
Nutrition Facts:
3/4 cup: 69 calories, 2g fat (0 saturated fat), 0 cholesterol, 574mg sodium, 11g carbohydrate (4g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.
This soup is a great kid-friendly vegan recipe. While the recipe calls for only one bunch of broccoli, you can also add finely sliced broccoli stalks (save them in the freezer to use in this soup).
15/18
Cabbage Barley Soup
Skill Level
Easy
Total Time
6 hours 30 min
Servings
8 servings (3 quarts)
From the Recipe Creator:
My neighbor had an abundance of cabbage, so a group of us had a contest to see who could come up with the best cabbage dish. My vegetarian soup was the clear winner. —Lorraine Caland, Shuniah, Ontario
Nutrition Facts:
1-1/2 cups: 197 calories, 1g fat (0 saturated fat), 0 cholesterol, 678mg sodium, 39g carbohydrate (7g sugars, 9g fiber), 11g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat.
To lend a tasty tomato flavor, this soup adds an unusual ingredient: V8 juice. A mix of cabbage, carrots and mushrooms pack plenty of nutrients, while barley and lentils are filling and hearty.
16/18
Vegan Potato Leek Soup
Skill Level
Easy
Total Time
50 min
Servings
8 servings (2 quarts)
From the Recipe Creator:
This vegan potato leek soup uses starchy potatoes to thicken and create a creamy consistency, so there's no need to stir in cream at the end. Top with green onions, chives or your favorite vegan shredded cheese before serving. —Taste of Home Test Kitchen
Nutrition Facts:
1 cup: 150 calories, 4g fat (1g saturated fat), 0 cholesterol, 408mg sodium, 27g carbohydrate (5g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
A classic French recipe, potato leek soup is famous for its simplicity and elegance. Serve as a starter course before a plant-based dinner, and don’t skip a vegan dessert!
17/18
Italian White Bean Soup
Skill Level
Easy
Total Time
30 min
Servings
6 servings
From the Recipe Creator:
A bowlful of this soup is so satisfying, it's hard to believe it's actually good for you too. I crave it all the time. With lots of beans and potatoes, it is filling and even hits the spot with meat lovers. —Kristina Krummel, Elkins, Arkansas
Nutrition Facts:
1 cup: 164 calories, 3g fat (0 saturated fat), 0 cholesterol, 714mg sodium, 29g carbohydrate (5g sugars, 6g fiber), 8g protein.
To add more vegetables than the simple mirepoix and zucchini mix in this soup, add bell peppers, spinach or broccoli. You can also skip the jalapeno if you prefer not to add heat.
18/18
Vegan Broccoli Cheddar Soup
Skill Level
Easy
Total Time
50 min
Servings
8 servings (2 quarts)
From the Recipe Creator:
To me, Sundays are a time for rest and spending time with family. In this crazy busy world, I think we sometimes forget how important and special having a family is. This soup reminds me of Sunday dinners with my family because they always request it. I love making this for our weekly dinners because it is not complicated and I can get dinner on the table in about an hour. —Christine King, Vista, California
Nutrition Facts:
1 cup: 166 calories, 8g fat (2g saturated fat), 0 cholesterol, 224mg sodium, 21g carbohydrate (3g sugars, 4g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.
This vegan broccoli “cheddar” soup recipe is creamy, rich and comforting. It’s perfect for weeknight dinners or to make ahead and store as a freezer meal. Enjoy the soup along with these vegan comfort foods, or keep it simple and serve it in bread bowls.
Vegan Soup Recipe FAQ
How do you thicken vegan soup and chili?
In general, the longer you cook a vegan soup or stew, the more it will thicken. You can also add starchy ingredients, like rice or pureed squash, carrots or other root vegetables. These starchy veggies give soups a decadent creamy texture without adding any extra ingredients. In chili, mashing or pureeing the beans will thicken it up.
For more creaminess, work in plant-based dairy substitutes like lactose-free milk, vegan butter or full-fat coconut milk. Or, if you have a bit more time on your hands, soak cashews in water to make a nutty, cheese-like cashew cream.
How do you add flavor to vegan soup recipes?
For flavorful vegan soups, start with a classic mirepoix, use a rich vegetable broth instead of water, and add your favorite herbs and spices. Dried mushrooms like porcini and shiitake add umami flavor to whatever liquid they’re soaked in, so we like to add a small amount of those to savory stews. The longer you cook your soup, the more the flavors will develop (hence why soup always tastes better the next day), so the slow cooker is your best friend.
Can you freeze vegan soup recipes?
Freezing soup is a great way to stock your freezer with easy comforting meals. In general, broth-based soups freeze better than dairy-based soups, so vegan soup is great for the freezer. However, soups with starches like pasta, cubed potatoes and rice don’t freeze amazingly because those ingredients soak up the liquid and become mushy when reheated.
