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8 Vegan Soup Recipes

Elvis Elvis

This page is a list of vegan soup recipes. Most of these recipes are flexible. If you don’t have something or there is something in the recipe that you don’t like, just leave it out! For instance, if you’re not a fan of garlic, just put in some other flavor instead like ginger.

Don’t be afraid to experiment. Many of these recipes came about from my experimenting or tweaking non-vegan soup recipes. You may just come up with a new and amazing favorite.

Here you can learn to make your own vegetable stock. Otherwise, it’s perfectly fine to use store bought vegetable stock, just be sure to check that the ingredient list is free of animal products.

1.) BLACK BEAN VEGAN SOUP

Part One

  • 2 tbsp. olive oil
  • 1 medium white onion (small dice)
  • 1 carrot (small dice)
  • 1 Green pepper (small dice)
  • 8 cloves garlic (use garlic press)
  • ½ tsp. cayenne pepper (less or more is okay)
  • 1 tsp. dried oregano
  • 1 tbsp. cumin
Part Two
  • 4 cups cooked black beans
  • 1 ¼ cup vegetable stock
  • juice from ½ lemon or lime

8 Vegan Soup Recipes
Heat oil in large pot. Add the carrots and cook over medium heat for 4 minutes. Add remaining ingredients from part one and continue to cook over low-medium heat until carrots begin to tender and aroma from the spices and garlic has developed, taking care not to brown the garlic. Add part two. Increase heat and simmer until carrots are fully tender. (about 15 minutes) Pulse with an immersion blender until desired consistency is achieved. If you want to make the soup thinner, just add some more vegetable stock. Add salt to taste.

Garnish Tips:

I like to top each bowl off with some chopped fresh tomato, a few crushed tortilla chips, and a sprinkle of fresh cilantro.

2.) GARLIC BUTTERNUT SQUASH SOUP

8 Vegan Soup Recipes

Part One
  • 1 Butternut Squash peeled, roughly chopped
  • 1 small yam or sweet potato peeled, roughly chopped
  • 1 small onion, chopped
  • 2 cloves fresh garlic
  • 2 medium carrots peeled and chopped
Part Two
  • 2-6 cloves roasted garlic
  • 1 sprig fresh sage
  • 2 tbsp. maple syrup
  • ½ tsp. nutmeg
  • 4-5 cups vegetable stock

In a large soup pot, saute onion and fresh garlic in 3 tbsp. olive or vegetable oil for 2 minutes on medium heat. Add remainder of part one and continue to cook 3 more minutes. Add all of part two except for the fresh sage and bring mixture to a boil. Reduce heat and simmer 15 minutes. Add the sprig of fresh sage. Continue to simer another 15-20 minutes until the yams and squash is very tender. Remove the fresh sage and discard. Allow to cool slightly and use hand blender until completely smooth and velvety. Reheat and serve with sprinkled chopped green onion or a dollop of vegan sour cream.

3.) CREAMY SPINACH and KALE SOUP

8 Vegan Soup Recipes

Part One

  • 2 tbsp. olive oil
  • 1 small white onion (small dice)
  • 1 leek, thinly sliced
  • 4 cloves garlic (use garlic press)
  • 4 handfuls washed fresh spinach.
  • 4 stalks celery (thinly sliced on diagonal)
  • 4 large leaves kale (remove thick stem)
  • ½ tsp. cayenne pepper (less or more is okay)
  • 2 tbsp. flour
Part Two
  • 2 cups soya milk
  • 1 cup vegetable stock
  • 2 tbsp. lemon juice

Heat oil in large pot. Add the onion, leek, garlic and celery. saute over medium heat for 5 minutes. Add remaining ingredients from part one and continue to cook over low-medium heat until spinach and kale have wilted completely, stirring well to incorporate the flour.  Add part two. Increase heat and simmer until kale is tender. (about 5-10 minutes) Pulse with an immersion blender until desired consistency is achieved.  Add salt and pepper to taste.

Garnish Tips:

I like to top each bowl off with some chopped green onion, or toasted croutons.

4.) ROASTED RED PEPPER & FENNEL SOUP

8 Vegan Soup Recipes

Part One
  • 2 cups cherry tomatoes
  • 2 medium carrots (roughly chopped)
  • 1 shallot (peeled whole)
  • 1 bulb fennel (thick chunks)
  • 1 red pepper (quartered)
  • 2 cloves garlic
  • 3 tbsp. olive oil
Part Two
  • 3 cups vegetable stock
  • 1 tbsp. dried rosemary
  • 1 tbsp, balsamic vinegar
  • splash of lemon juice

In a roasting pan, toss part one together until evenly coated with olive oil.  Roast at 400°F for 50 – 65 minutes or until all vegetables are soft and slightly browning.  Remove from oven and transfer to soup pot.  Combine part two and simmer on stove top for 15 minutes.  Remove from heat and blend with hand blender or conventional blender until completely smooth.  Season to taste with salt and pepper.  Reheat and serve.

Garnish tips:

I like to add roasted corn or artichokes with this soup.  Roast the corn or artichokes in olive oil in a separate pan and add after blending to maintain texture.

5.) QUICK QUINOA SOUP

8 Vegan Soup Recipes

Part One
  • 1 small white onion, very small dice
  • 1 medium yam or sweet potato peeled, very small dice
  • 1 clove garlic (use press)
  • 2 cloves fresh garlic
  • 1 jalepeno, minced
  • ½ cup frozen corn
  • ½ cup quinoa, very well rinsed.
Part Two
  • 4 cups vegetable stock
  • handful chopped kale or spinach
  • ½ cup medium or firm tofu (small dice)

In a medium soup pot, saute part one in 2 tbsp. olive oil for 5 minutes.  Add vegetable stock and simmer for 15 minutes.  Add chopped kale and continue to simmer for 15 more minutes. Add tofu and season to taste with salt and pepper.

6.) CURRIED LENTIL SOUP 

8 Vegan Soup Recipes

Part One
  • 1 tsp. chopped ginger
  • 3 celery stalks (small dice)
  • 1 medium onion (small dice)
  • ½ red pepper (small dice)
  • 3 cloves garlic (use press)
  • 1 tbsp. cumin seeds
  • 3 tbsp. olive oil
  • pinch dried chili flakes
Part Two
  • 6 cups vegetable stock
  • 1 cup dried lentils any variety
  • splash of lemon juice
  • 2 tsp. curry powder

 Part Three

  • 1 can diced tomato
  • ¾ cup basmati rice
In a large soup pot combine all of part one and saute over medium heat for approx. 5 minutes.   Add Part two and simmer for 45 minutes.  After lentils are soft, add part three and simmer until the rice has cooked.  Season to taste with salt and pepper.

Additional tips:

Try this soup with a dollop of organic peanut butter in it.  It sounds strange but you may just like it.

7.) “MAKE ROOM FOR MUSHROOM” SOUP

8 Vegan Soup Recipes

note:  any combination of mushrooms will work

Part One
  • 1 large white onion (fine dice)
  • 2 cups button mushrooms (fine dice)
  • 1 cups crimini mushrooms (fine dice)
  • 1 cup oyster mushrooms (fine dice)
  • 1 portabella mushroom (fine dice)
  • 2 cloves garlic
  • 4 tbsp. olive oil
Part Two
  • ¼ cup flour
  • ¼ cup dry sherry or white wine
  • 3½ cups vegetable stock  or mushroom stock
Part Three
  • 1 tsp. dried thyme
  • pinch of dried dill
  • splash of lemon juice

In a large soup pot saute Part one over low-medium heat for at least 8 minutes.  Mushrooms and onions should not brown but should reduce in size and release a lot of moisture.  Add the flour and sherry from part two, and cook another 5 minutes over low heat, mixing and scraping bottom of pot constantly.  Flour should be smooth and fully combined.  Bit by bit, starting with a few tablespoons, add your vegetable stock, stirring constantly, this will prevent lumps from the flour.  Bring to a simmer and add part three.  Season to taste with salt and pepper and simmer an additional 5 minutes before serving.  If you wish you can blend soup with a hand blender or enjoy it the way it is!

8.) “BLACK AND WHITE” BEAN SOUP

8 Vegan Soup Recipes

Part One
  • 1 can navy beans or canelli beans
  • 1 can black beans (aka turtle beans)
  • 1 clove garlic (use press)
  • 2 tsp taco seasoning
  • ½ cup frozen corn
  • 1 can diced tomato
  • 2 cups vegetable stock
  • splash of lemon juice

Part two  (optional)

  • handful chopped cilantro
  • thinly sliced avocado

Add all ingredients into a single pot.  Bring up heat and simmer for 25 minutes.  Season to taste with salt and pepper.
Optional (but worth it!) : Stir in handful of fresh cilantro at last minute, top each bowl with a few thin slices of ripe avocado.