10 Best Vegan Soup Recipes for a Hearty, Comforting Bowl!

There’s nothing more comforting than a warm bowl of homemade soup. Vegan soups, in particular, bring out the best in simple, wholesome ingredients.

Whether it’s a creamy butternut squash soup, a hearty lentil stew, or a bright, herb-infused broth. These recipes prove that plant-based cooking can be just as satisfying and full of flavor.

For me, soup has always been about comfort and connection. I still remember watching my grandmother stir a pot of vegetable soup on chilly evenings, filling the house with rich, savory aromas.

Those moments taught me that great food doesn’t have to be complicated—it just needs love and care.

In this list of 10 Best Vegan Soup Recipes, I’m sharing my favorite cozy, nourishing bowls that are easy to make and perfect for any season.

Whether you want something creamy, brothy, or packed with veggies, you’ll find a delicious go-to recipe here!

1. Vegan White Bean Soup

Some soups are just pure comfort in a bowl, and this vegan white bean soup is exactly that. Creamy cannellini beans, fragrant garlic, and fresh rosemary simmer together, creating a rich and velvety broth that tastes like it’s been slow-cooked for hours—except it hasn’t.

A splash of lemon brightens everything up, making it feel hearty yet light. Perfect for chilly evenings or when you need a nourishing reset, this soup delivers a big flavor with simple, wholesome ingredients. Grab a hunk of crusty bread and get ready to cozy up.

Servings: 8 people

Ingredients:

• 2 tablespoons olive oil
• 1 medium sweet onion finely chopped
• 5 cloves garlic minced
• 2 large carrots peeled and sliced into coins
• 2 stalks of celery chopped
• 4 15-ounce cans of cannellini beans drained and rinsed
• 4-5 cups vegetable broth
• 1 tablespoon tomato paste
• 1 tablespoon Italian seasoning
• 1/2 teaspoon red chili flakes
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt more to taste
• 3 cups chopped kale or baby spinach
• 2 tablespoons lemon juice
• optional shredded parmesan

Instructions:

• Heat olive oil in a large pot over medium heat.
• Add onions, garlic, carrots, and celery. Cook for 4-5 minutes, stirring often.
• Add cannellini beans, vegetable broth, tomato paste, Italian seasoning, red chili flakes, black pepper, and salt. Stir well.
• Bring to a boil, then reduce heat and simmer for 15 minutes, uncovered.
• Blend about 2 cups of the soup until smooth, then return to the pot. Or use an immersion blender for a creamier texture.
• Stir and adjust the soup’s thickness with more broth if needed.
• Add chopped kale or spinach and simmer until wilted (kale will take a little longer).
• Stir in lemon juice, then taste and adjust seasoning as needed.
• Serve warm with crusty bread and a sprinkle of parmesan. Enjoy!

2. Creamy Vegan Potato Leek Soup

There’s something magical about the way potatoes and leeks transform into a silky, creamy soup—without a drop of dairy. This classic French-inspired dish is pure elegance in its simplicity. Slow-sautéed leeks bring a mellow sweetness, while Yukon Gold potatoes give it that luscious, velvety texture.

A touch of nutmeg and a swirl of cashew cream takes it over the top. Whether served warm on a crisp autumn evening or chilled as a refreshing summer vichyssoise, this soup is always a good idea.

Servings: 4

Ingredients:

• 3 large leeks
• 2 bay leaves
• 2 large sprigs fresh sage
• 10 to 12 sprigs of fresh thyme
• 2 tablespoons extra virgin olive oil
• Kosher salt and freshly cracked black pepper
• 12 ounces Yukon gold potatoes (3 medium potatoes)
• 6 cloves garlic, finely chopped
• 1 teaspoon Aleppo pepper
• 4 cups good-quality vegetable broth
• 2 cans of cannellini beans, drained and rinsed
• 3 ounces fresh baby spinach, chopped

Herby Oil

• 1 cup flat-leaf parsley (leaves only)
• 1 handful fresh dill (leaves only)
• 2 medium lemons
• 1 clove garlic, grated or minced
• ½ teaspoon flaky sea salt
• ¼ cup extra virgin olive oil

Instructions:

• Trim and slice leeks, then soak them in cold water to remove dirt. Dry with a towel.
• Make the Bouquet Garni by tying bay leaves, sage, and thyme with kitchen twine. Set aside.
• Heat 2 tbsp olive oil in a pot over medium-high heat. Add leeks and salt, cooking until softened and browned (7–9 minutes).
• While leeks cook, peel and dice the potatoes.
• Add garlic and chili flakes to the pot, cooking for 1–2 minutes. Add a splash of broth to deglaze if needed.
• Stir in broth, Bouquet Garni, ½ tsp salt, pepper, potatoes, and beans. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until potatoes are tender.
• Make Herby Oil by chopping parsley and dill, zesting lemons, and grating garlic. Add to a jar with ¼ cup olive oil and flaky sea salt. Taste and adjust.
• Discard the Bouquet Garni. Blend half of the soup and return to the pot (using a stand blender or immersion blender).
• Add spinach and simmer for 2 minutes. Season with salt and pepper, then serve with Herby Oil drizzled on top.

3. Warming Red Lentil Sweet Potato Soup

This red lentil sweet potato soup is the kind of meal that warms you from the inside out—like a cozy sweater in soup form. Earthy red lentils break down into a velvety base, while sweet potatoes add a natural creaminess that makes each spoonful incredibly satisfying.

Spiced with cumin, coriander, and a hint of ginger, it’s subtly smoky with just the right amount of heat. Finished with a squeeze of lime and fresh cilantro, this bowl is nourishing, vibrant, and packed with flavor.

Servings: 6

Ingredients:

• 2 tsp olive oil
• 1 small yellow onion, diced
•  2 stalks of celery, diced
• 1 red bell pepper, diced
• 1/2 tsp red pepper flakes (optional)
• 5 cloves of garlic, finely minced
• 1-inch ginger, finely minced
• 1 tsp dry oregano
• 1 tsp ground coriander
• 1/2 tsp adobo seasoning or your favorite seasoning salt
• 1/2 tsp turmeric
• 1 medium sweet potato, cut into small cubes
• 2 cups cauliflower florets, golf ball-sized
• 1 1/2 cups dry red lentils, rinsed well
• 4 cups vegetable broth
• 2 cups water
• Handful of spinach
• Juice of half a lemon

Instructions:

• Heat oil in a large pot and add onions, celery, and red peppers with a pinch of salt and red pepper flakes. Sauté until onions soften.
• Add minced garlic and ginger, cooking until fragrant.
• Stir in spices and herbs, and sauté for another minute.
• Add sweet potato and cauliflower, stirring to coat with the spices.
• Pour in lentils, vegetable broth, and water. Stir, taste, and adjust salt if needed. Bring to a boil, then simmer uncovered for 13 minutes.
• Remove from heat, stir in spinach until wilted, and squeeze lemon juice over the soup. Adjust salt and pepper, then serve.

4. Chickpea Noodle Soup

If you grew up with classic chicken noodle soup, this vegan chickpea version will bring all the nostalgia—without the chicken. Tender chickpeas stand in beautifully, soaking up the rich, golden broth infused with thyme, garlic, and bay leaf.

Carrots and celery add that familiar homey touch, while perfectly slurpable noodles make it as comforting as ever. It’s the kind of soup that soothes the soul, perfect for sick days, rainy afternoons, or any time you need a warm, nourishing hug in a bowl.

Servings: 6 bowls

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, chopped
• 1 cup thinly sliced celery (about 2 long stalks)
• 1 cup carrots, peeled and cut into thin rounds (2 medium or 4 small)
• ¼ teaspoon salt, more to taste
• ½ teaspoon ground turmeric
• ½ teaspoon curry powder (optional)
• 1 bay leaf
• 1 can chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
• 8 ounces spiral pasta*
• 2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
• 2 quarts (8 cups/64 ounces) vegetable broth
• Freshly ground black pepper, to taste

Instructions:

• Heat olive oil in a large pot over medium heat. Add onion, celery, carrots, and ¼ teaspoon salt. Cook, stirring often, until the onions soften (5–7 minutes).
• Stir in turmeric and curry powder (if using) and cook for 30 seconds to release the flavors.
• Add bay leaf, chickpeas, pasta, parsley, and broth.
• Increase the heat to high and bring to a simmer. Reduce heat to medium-low and cook until the pasta is tender (10–20 minutes).
• Remove from heat and season with pepper. Add more salt to taste.
• Serve hot, garnished with extra parsley and pepper.
• Store any leftovers in the fridge for up to 5 days.

5. Romesco Soup with Smashed Chickpeas

If you love the bold, smoky flavors of Romesco sauce, you’re going to be obsessed with this soup. Inspired by the classic Spanish condiment, it’s loaded with roasted red peppers, fire-kissed tomatoes, toasted almonds, and a touch of smoked paprika for deep, rich flavor.

Smashed chickpeas add heartiness and texture, making this a meal-worthy soup that’s both rustic and elegant. A drizzle of good olive oil and a sprinkle of fresh parsley seal the deal.

Servings: 6

Ingredients:

SOUP

• 2 large red bell peppers
• 1 cup raw almonds
• 4 cloves garlic
• 1 28-ounce can of diced tomatoes
• 4 cups vegetable broth
• 1 1/2 Tbsp red wine vinegar
• 3/4 tsp smoked paprika
• 1/2 tsp each sea salt and black pepper
• 1 Tbsp maple syrup or coconut sugar
• 1-2 tsp harissa paste
• 1 15-ounce can of chickpeas

Instructions:

• Preheat oven to 350°F (176°C). Arrange whole red peppers on one side of a baking sheet, and almonds and garlic (in skin) on the other.
• Roast almonds for 10-12 minutes, until golden brown. Remove and set aside. Continue baking garlic for another 5-8 minutes, then set aside.
• Increase oven temperature to 475°F (246°C). Roast red peppers for about 10 minutes, turning halfway, until the skin is blackened.
• Wrap the roasted peppers in foil for 2-3 minutes to steam. Peel away skin, seeds, and core. Also, remove garlic skin.
• In a blender, add peeled peppers, almonds, garlic, tomatoes, vinegar, paprika, salt, pepper, maple syrup or coconut sugar, and optional spices. Purée until smooth, adjusting seasonings to taste.
• Pour the soup into a pot, add vegetable broth and smashed chickpeas. Simmer for 10-15 minutes over medium-low heat, stirring occasionally.
• Serve with optional toppings like pine nuts, herbs, vegan parmesan, or your favorite bread.
• Store leftovers in the refrigerator for 3-4 days, though it’s best fresh.

6. Black Bean Soup

Deep, dark, and packed with flavor, this black bean soup is a Latin American staple that never disappoints. Simmered with aromatic cumin, smoky chipotle, and a splash of lime, it has a bold, rich depth that makes it feel like it’s been cooking all day.

But the best part? It comes together in under an hour. Serve it with avocado, crispy tortilla strips, or a dollop of dairy-free sour cream for the ultimate bowl of cozy goodness.

Servings: 6

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 2 medium yellow onions, chopped
• 3 celery ribs, finely chopped
• 1 large carrot, peeled and sliced into thin rounds
• 6 garlic cloves, pressed or minced
• 4 ½ teaspoons ground cumin
• ½ teaspoon red pepper flakes
• 4 cans (15 ounces each) black beans, rinsed and drained
• 4 cups (32 ounces) low-sodium vegetable broth
• ¼ cup chopped fresh cilantro (optional)
• 1 to 2 teaspoons sherry vinegar, to taste, or 2 tablespoons fresh lime juice
• Sea salt and freshly ground black pepper, to taste

Instructions:

• Heat olive oil in a large pot over medium heat. Add onions, celery, carrots, and a sprinkle of salt. Cook until vegetables soften (10–15 minutes).
• Stir in garlic, cumin, and red pepper flakes, cooking until fragrant (about 30 seconds).
• Add beans and broth, bring to a simmer, and cook until beans are very tender (about 30 minutes).
• Transfer 4 cups of soup to a blender and blend until smooth, or use an immersion blender.
• Return the pureed soup to the pot, stir in cilantro, vinegar, or lime juice, and season with salt and pepper.
• Serve hot.

7. Creamy Roasted Cauliflower Soup

Roasting cauliflower does something magical—it turns this humble veggie into something nutty, slightly sweet, and irresistibly rich. Blended into a silky soup with caramelized onions, a touch of garlic, and a hint of white pepper, it’s pure cozy perfection.

A swirl of tahini or a sprinkle of toasted almonds takes it to another level, making this dairy-free soup feel extra luxurious. It’s simple yet sophisticated, perfect for chilly nights when you want something comforting but light.

Servings: 4 bowls

Ingredients:

• 1 large head cauliflower (about 2 pounds), cut into bite-size florets
• 3 tablespoons extra-virgin olive oil, divided
• Fine sea salt
• 1 medium red onion, chopped
• 2 cloves garlic, pressed or minced
• 4 cups (32 ounces) vegetable broth
• 2 tablespoons unsalted butter
• 1 tablespoon fresh lemon juice, or more if needed
• Scant ¼ teaspoon ground nutmeg

Instructions:

• Preheat the oven to 425°F. Line a baking sheet with parchment paper if desired.
• Toss cauliflower with 2 tablespoons olive oil and sprinkle with salt. Arrange in a single layer and bake for 25–35 minutes, tossing halfway.
• In a pot, heat 1 tablespoon olive oil over medium heat. Add onion and ¼ teaspoon salt. Cook until softened (5–7 minutes).
• Add garlic and cook for 30 seconds, then pour in the broth.
• Set aside 4 roasted cauliflower florets for garnish, then add the rest to the pot. Bring to a simmer and cook for 20 minutes.
• Let the soup cool for a few minutes, then blend in batches until smooth. Add butter, lemon juice, and nutmeg, and blend again.
• Season with salt to taste, and top with roasted cauliflower florets and chopped parsley or chives. Store leftovers in the fridge for up to 4 days or freeze for months.

8. Curried Beet Soup with Tandoori Chickpeas

This isn’t just any beet soup—it’s a bold, spice-kissed beauty that’s as delicious as it is stunning. Velvety roasted beets blend into a creamy, curry-infused broth with warming ginger and coconut milk, while crispy, spiced tandoori chickpeas add a satisfying crunch.

The deep magenta color is mesmerizing, and the flavors? Earthy, sweet, and deeply aromatic. This soup feels like a celebration of bold, vibrant ingredients, perfect for impressing guests or treating yourself.

Servings: 4

Ingredients:

CHICKPEAS

• 1 15-ounce can of chickpeas (rinsed, drained + dried in a clean towel)
• 1 Tbsp melted coconut oil (or sub grape seed oil)
• 1/4 tsp sea salt (plus more to taste)
• 2 Tbsp tandoori masala spice blend (see notes for DIY/where to buy*)
• 1 tsp coconut sugar

SOUP

• 1 Tbsp coconut or grape seed oil
• 2 medium shallots, thinly diced
• 2 cloves garlic, minced (2 cloves yield ~1 Tbsp)
• 1 Tbsp minced ginger
• 6 small-medium beets, peeled and quartered
• 1 pinch each sea salt + black pepper (plus more to taste)
• 1 1/2 Tbsp green curry paste (or sub 12 g curry powder per 25 g paste)
• 1/4 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 pinch each ground cardamom and coriander
• 1 14-ounce can of light coconut milk
• 2 cups vegetable broth
• 2-3 Tbsp coconut sugar (or maple syrup)
• Fresh chopped cilantro

Instructions:

• Preheat the oven to 425°F. Line a baking sheet with parchment paper if desired.
• Toss cauliflower with 2 tablespoons olive oil and sprinkle with salt. Arrange in a single layer and bake for 25–35 minutes, tossing halfway through.
• While cauliflower roasts, heat the remaining 1 tablespoon olive oil in a pot over medium heat. Add onion and ¼ teaspoon salt, cooking until softened (5–7 minutes).
• Add garlic and cook for 30 seconds, then add the broth.
• Reserve 4 cauliflower florets for garnish. Add the remaining cauliflower to the pot, bring to a simmer, and cook for 20 minutes.
• Let the soup cool slightly, then blend in batches until smooth. Add butter, lemon juice, and nutmeg, blending again.
• Adjust seasoning with salt and lemon juice. Serve topped with roasted cauliflower florets and parsley, green onions, or chives.

9. Golden Curry Lentil Soup

Golden-hued and brimming with warming spices, this curry lentil soup is pure comfort with a kick. Turmeric, cumin, and a hint of cinnamon create a fragrance base, while red lentils break down into a thick, velvety texture.

A splash of coconut milk adds creaminess and a squeeze of lemon at the end keeps everything bright and balanced. Whether you serve it with warm naan or a scoop of rice, this soup is nourishing, satisfying, and flavorful.

Servings: 4

Ingredients:

• 1 onion, diced
• 3 garlic cloves minced
• 2 tbsp minced ginger
• 1.5 tbsp curry powder
• 2 tsp salt
• 1/2 tsp red pepper flakes, optional
• 3/4 cup dry red lentils
• 1/4 cup dry quinoa
• 1 tbsp soy sauce
• 3 + 1/2 cups vegetable broth
• 1 cup full-fat coconut milk
• 1 cup frozen vegetables

Instructions:

• Heat a large pot over medium-high heat. Add onions and garlic, cooking for 1 minute.
• Add ginger, curry paste, red pepper flakes, and salt. Cook for another minute, stirring often.
• Add vegetable broth, soy sauce, quinoa, and red lentils. Bring to a boil, then cover and reduce heat to low. Simmer for 20 minutes, until liquid is absorbed and lentils are cooked.
• Stir in coconut milk, peas, and remaining vegetable broth (add more if needed for desired consistency). Adjust salt and seasoning to taste.
• Serve soup in bowls, topping with cilantro, coconut flakes, and red pepper flakes as desired. Enjoy!

10. Roasted Butternut Squash Soup

The first sign of fall? That deep golden butternut squash piled high at the market, just waiting to be turned into something cozy. This roasted butternut squash soup is exactly that—silky smooth, deeply caramelized, and kissed with warming spices like cinnamon and a hint of nutmeg.

Roasting the squash first intensifies its natural sweetness, blending beautifully with rich vegetable broth and a swirl of cream (or coconut milk for a dairy-free twist). Topped with crunchy toasted pepitas and a drizzle of maple syrup, it’s the ultimate comfort in a bowl.

Servings: 4

Ingredients:

Roasted Butternut Squash Soup

• 3 ½ pounds butternut squash
• 1 tablespoon avocado oil
• 1 small yellow onion, halved
• 1 small garlic clove, peeled
• ½ tablespoon maple syrup
• 1 teaspoon salt
• freshly ground black pepper, to taste
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 3 to 4 cups vegetable broth
• Optional garnish: pepitas, parsley, and freshly ground black pepper

Instructions:

• Preheat the oven to 425°F (220°C). Slice the butternut squash in half and remove the seeds. (Microwave for 2-3 minutes for easier slicing.)
• Coat the squash with oil, season with salt and pepper, then place cut side down on a baking tray. Roast for 60 minutes.
• After 30 minutes, add the onion (cut side down) to the tray, and roast for another 30 minutes.
• Once cool, scoop the squash flesh into a blender, remove the onion skin, and add to the blender with garlic, maple syrup, salt, nutmeg, ginger, and 3 cups vegetable broth.
• Blend on high for 1-2 minutes until smooth. Adjust consistency by adding more broth if needed and season to taste.
• Serve the soup in bowls, garnished with pepitas, parsley, and black pepper if desired.