24 Delicious Easy Vegan Soup Recipes for Everyone

Zesty, wholesome, and utterly comforting—vegan soups are the unsung heroes of quick dinners and cozy nights in. Whether you’re craving something light and seasonal or a hearty bowl of comfort, our roundup of 24 Delicious Easy Vegan Soup Recipes has something for everyone. Dive in and discover your next favorite dish that’s as nourishing for the soul as it is for the body!

Creamy Vegan Tomato Soup

Ever had one of those days where you’re craving something cozy, but your stomach’s throwing a vegan tantrum? Well, buckle up, buttercup, because this Creamy Vegan Tomato Soup is about to become your new best friend—no dairy required, just pure, unadulterated tomato bliss.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 3 cloves garlic, minced (more if you’re a garlic fiend)
• 1 can (28 oz) crushed tomatoes (san Marzano for the win)
• 2 cups vegetable broth (low sodium, so you’re the boss of the salt)
• 1/2 cup raw cashews, soaked for at least 2 hours (for that creamy dreaminess)
• 1 tsp dried basil (or fresh if you’re feeling fancy)
• 1/2 tsp smoked paprika (for a little smoky sass)
• Salt and pepper to taste (because duh)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and cook until translucent, about 5 minutes, stirring occasionally to prevent any onion tantrums.
3. Toss in the minced garlic and cook for another 30 seconds, just until fragrant—don’t let it burn, or it’ll throw off the whole vibe.
4. Pour in the crushed tomatoes and vegetable broth, then bring the mixture to a simmer. Let it bubble away for 15 minutes to marry the flavors.
5. While the soup simmers, drain the soaked cashews and blend them with 1/2 cup of water until smooth. This is your creamy secret weapon.
6. Stir the cashew cream, dried basil, and smoked paprika into the soup. Let it simmer for another 5 minutes to thicken slightly.
7. Season with salt and pepper to taste, then blend the soup with an immersion blender until smooth (or in batches in a regular blender, but be careful—it’s hot!).

Unbelievably creamy and packed with flavor, this soup is like a warm hug in a bowl. Serve it with a sprinkle of fresh basil and a side of crusty bread for dipping—because let’s be real, soup without bread is just sad.

Easy Vegan Lentil Soup

Mmm, who knew a bowl of humble lentils could turn into a showstopper? This Easy Vegan Lentil Soup is your ticket to a hearty, flavor-packed meal that’s as forgiving as your favorite sweatpants—perfect for those ‘I can’t even’ days.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 2 carrots, diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 3 garlic cloves, minced (because more is always better)
• 1 cup dried green lentils, rinsed (no soaking needed—hallelujah!)
• 4 cups vegetable broth (low-sodium if you’re watching the salt)
• 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted for extra oomph)
• 1 tsp ground cumin (adjust to taste)
• 1/2 tsp smoked paprika (for that smoky whisper)
• Salt and pepper to taste (start with 1/2 tsp salt, go from there)
• 2 cups fresh spinach (or kale, if you’re feeling fancy)
• 1 tbsp lemon juice (brightens everything up)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add onion, carrots, and celery. Cook, stirring occasionally, until veggies soften, about 5 minutes.
3. Stir in garlic and cook until fragrant, about 30 seconds—don’t let it burn!
4. Add lentils, vegetable broth, diced tomatoes, cumin, and smoked paprika. Bring to a boil.
5. Reduce heat to low, cover, and simmer until lentils are tender, about 25 minutes. Stir occasionally to prevent sticking.
6. Season with salt and pepper. Remember, you can always add more later.
7. Stir in spinach and lemon juice. Cook just until spinach wilts, about 2 minutes.
8. Taste and adjust seasoning if needed. Serve hot, maybe with a dollop of vegan yogurt or crusty bread for dipping.

Yum, this soup is a cozy hug in a bowl—creamy lentils, vibrant veggies, and a hint of smokiness. Try topping it with avocado slices or a sprinkle of nutritional yeast for an extra layer of deliciousness.

Spicy Vegan Black Bean Soup

Who knew that a bowl of soup could pack such a punch? This Spicy Vegan Black Bean Soup is here to prove that plant-based meals can be bold, fiery, and utterly delicious—no meat required!

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (about 1 cup)
• 3 garlic cloves, minced (more if you’re a garlic fiend)
• 1 tbsp ground cumin (for that smoky depth)
• 1 tsp chili powder (adjust to taste)
• 2 cans (15 oz each) black beans, rinsed and drained (or about 3 cups cooked)
• 4 cups vegetable broth (low sodium preferred)
• 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted for extra flavor)
• 1 jalapeño, seeded and minced (keep the seeds if you like it hot)
• Salt to taste (start with 1/2 tsp)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic, cumin, and chili powder, cooking until fragrant, about 30 seconds. Tip: Don’t let the garlic burn, or it’ll turn bitter.
4. Pour in the black beans, vegetable broth, diced tomatoes, and minced jalapeño. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes to let the flavors meld. Tip: Stir occasionally to prevent sticking.
6. Use an immersion blender to partially puree the soup, leaving some beans whole for texture. Tip: For a chunkier soup, blend less; for smoother, blend more.
7. Season with salt to taste, starting with 1/2 tsp and adjusting as needed.
8. Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges on the side.

Silky yet hearty, this soup is a flavor fiesta with a kick that’ll warm you from the inside out. Try topping it with avocado slices or a dollop of vegan sour cream for extra creaminess.

Vegan Butternut Squash Soup

Never has a soup so creamy and dreamy been so sneakily healthy! This Vegan Butternut Squash Soup is like a warm hug in a bowl, perfect for those days when you want to feel cozy without the guilt. Plus, it’s so easy, even your cat could probably make it (but please don’t let them).

Ingredients

• 1 large butternut squash, peeled and cubed (about 4 cups)
• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (yellow or white works great)
• 2 cloves garlic, minced (because more is always better)
• 4 cups vegetable broth (low sodium if you’re watching your salt)
• 1 tsp maple syrup (for a hint of sweetness, adjust to taste)
• 1/2 tsp cinnamon (trust us on this one)
• Salt and pepper to taste (but really, make it tasty)

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash cubes with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until fork-tender and slightly caramelized. Tip: Don’t crowd the pan, or they’ll steam instead of roast.
2. In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
3. Add the roasted butternut squash, vegetable broth, maple syrup, and cinnamon to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes to let the flavors marry.
4. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer to a blender in batches. Tip: If using a blender, leave the vent open to avoid a soup explosion.
5. Season with salt and pepper to taste. Serve hot, garnished with a drizzle of coconut milk or a sprinkle of roasted pumpkin seeds for extra pizzazz.

Just like that, you’ve got a silky, velvety soup with a sweet and savory dance party happening in your mouth. Serve it with a side of crusty bread for dipping, or go wild and top it with some spicy roasted chickpeas for a crunch that’ll make your taste buds sing.

Quick Vegan Minestrone Soup

Feeling like your soup game is as bland as a saltine cracker? Let’s jazz it up with a Quick Vegan Minestrone Soup that’s so easy, even your cat could probably make it (but please, don’t let them). This veggie-packed wonder is your ticket to flavor town without the meaty detour.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (because size matters)
• 2 carrots, chopped (no need to be perfect, we’re not entering a beauty contest)
• 2 celery stalks, sliced (leafy tops add extra flavor, so don’t toss ’em!)
• 3 garlic cloves, minced (more if you’re fighting off vampires)
• 1 can (15 oz) diced tomatoes (fire-roasted for a smoky kick)
• 4 cups vegetable broth (low-sodium lets you control the salt)
• 1 can (15 oz) kidney beans, drained and rinsed (or any beans you fancy)
• 1 cup small pasta (ditalini or elbows work great)
• 1 tsp dried oregano (fresh is fab if you’ve got it)
• Salt and pepper (adjust to taste, but don’t be shy)
• 2 cups fresh spinach (or kale, if you’re feeling extra virtuous)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add onion, carrots, and celery. Cook until the onions are translucent, about 5 minutes, stirring occasionally.
3. Stir in garlic and cook for 30 seconds until fragrant (your kitchen should smell amazing right now).
4. Pour in diced tomatoes and vegetable broth, then bring to a boil.
5. Add kidney beans, pasta, and oregano. Reduce heat to a simmer and cook for 10 minutes, or until pasta is al dente.
6. Season with salt and pepper. Tip: Taste as you go to avoid over-salting.
7. Stir in spinach until just wilted, about 1 minute. Tip: Adding spinach last keeps it vibrant and green.
8. Remove from heat and let it sit for 5 minutes to thicken slightly. Tip: Soup always tastes better after a short rest.

This minestrone is a hearty hug in a bowl, with a texture that’s just right—not too thick, not too thin. Serve it with a sprinkle of nutritional yeast for a cheesy vibe or a dollop of pesto to take it over the top. Trust us, your taste buds will thank you.

Hearty Vegan Potato Soup

Oh, the weather outside is frightful, but this soup is so delightful! If you’ve got potatoes and a dream, you’re already halfway to a bowl of this creamy, dreamy vegan potato soup that’s guaranteed to warm your soul and possibly your toes.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (the tears are worth it)
• 3 cloves garlic, minced (because vampires are real, folks)
• 4 cups vegetable broth (homemade or store-bought, no judgment here)
• 4 large potatoes, peeled and cubed (size matters for even cooking)
• 1 cup unsweetened almond milk (or any plant-based milk you fancy)
• 1 tsp salt (adjust to taste, but don’t be shy)
• 1/2 tsp black pepper (freshly ground if you’re feeling fancy)
• 1/2 tsp smoked paprika (for that ‘I’m a professional chef’ vibe)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers like a mirage in the desert.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent any onion drama.
3. Toss in the minced garlic and cook for another minute, just until fragrant—no one likes burnt garlic, trust me.
4. Pour in the vegetable broth and add the cubed potatoes. Bring to a boil, then reduce heat to simmer until the potatoes are fork-tender, about 15 minutes.
5. Carefully blend half the soup until smooth (immersion blenders are your best friend here), then stir back into the pot.
6. Add the almond milk, salt, pepper, and smoked paprika. Stir well and let it simmer for another 5 minutes to let the flavors marry.

Rich, creamy, and with just the right amount of smokiness, this soup is like a warm hug in a bowl. Serve it with a sprinkle of fresh herbs or a side of crusty bread for dipping—because why not make it a meal?

Vegan Corn Chowder

Vegan Corn Chowder is the hug in a bowl you didn’t know you needed, especially when you’re pretending summer lasts forever. This creamy, dreamy dish is packed with sweet corn, hearty potatoes, and a smoky hint of paprika that’ll make your taste buds do a happy dance.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (yellow or white for sweetness)
• 2 cloves garlic, minced (because everything’s better with garlic)
• 1 red bell pepper, diced (adds a pop of color and sweetness)
• 4 cups vegetable broth (low sodium if you’re watching salt)
• 4 cups fresh or frozen corn kernels (no thawing needed if frozen)
• 2 large potatoes, peeled and diced (Yukon Gold for creaminess)
• 1 tsp smoked paprika (for that smoky depth)
• 1 cup unsweetened almond milk (or any plant-based milk)
• Salt and pepper to taste (start with 1/2 tsp salt)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and cook until translucent, stirring occasionally, about 5 minutes.
3. Stir in minced garlic and diced red bell pepper, cooking for another 2 minutes until fragrant.
4. Pour in vegetable broth, then add corn kernels and diced potatoes. Bring to a boil.
5. Reduce heat to low, cover, and simmer until potatoes are tender, about 15 minutes.
6. Remove from heat and stir in smoked paprika and almond milk. For a creamier texture, blend half the soup and return it to the pot.
7. Season with salt and pepper, adjusting to taste. Serve hot.

Brimming with creamy textures and a smoky-sweet flavor profile, this chowder is a weeknight hero. Try topping it with crispy roasted chickpeas or a drizzle of hot sauce for an extra kick.

Simple Vegan Pea Soup

Brace yourselves, soup lovers, because this Simple Vegan Pea Soup is about to rock your world with its effortless charm and vibrant flavors. It’s the kind of dish that whispers sweet nothings to your taste buds while demanding absolutely zero culinary acrobatics.

Ingredients

• 2 cups frozen peas (no need to thaw, they’re perfect as is)
• 1 tbsp olive oil (or any neutral oil you have on hand)
• 1 small onion, diced (about 1/2 cup, because size matters)
• 2 cloves garlic, minced (more if you’re feeling bold)
• 3 cups vegetable broth (low sodium, so you’re the boss of the salt)
• 1/2 tsp salt (adjust to taste, but don’t be shy)
• 1/4 tsp black pepper (freshly ground if you’re fancy)
• 1 tbsp lemon juice (for that zesty kick)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers like a disco ball.
2. Add the diced onion and sauté until it turns translucent, about 5 minutes, stirring occasionally to prevent any onion drama.
3. Toss in the minced garlic and cook for another 30 seconds, just until it’s fragrant but not burnt—nobody likes a bitter garlic.
4. Pour in the vegetable broth, followed by the frozen peas, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook uncovered for 10 minutes, allowing the flavors to mingle like guests at a great party.
5. Remove the pot from the heat and blend the soup until smooth using an immersion blender. If you’re going the traditional blender route, let the soup cool slightly and blend in batches to avoid a hot soup explosion.
6. Stir in the lemon juice, then taste and adjust the seasoning if necessary. Remember, you can always add more, but you can’t take it back—so proceed with caution.

Rich, creamy, and packed with the sweet essence of peas, this soup is a hug in a bowl. Serve it with a swirl of coconut milk or a sprinkle of fresh herbs for an Instagram-worthy finish that tastes as good as it looks.

Vegan Broccoli Soup

Howdy, soup lovers! If you’re ready to dive into a bowl of creamy, dreamy goodness that’s as green as your envy for people who can eat dairy without consequences, this Vegan Broccoli Soup is your new best friend. It’s so easy, even your cat could probably make it (if cats had thumbs and a penchant for cooking).

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (because size matters)
• 3 cloves garlic, minced (more if you’re fighting off vampires)
• 4 cups broccoli florets (fresh or frozen, we don’t judge)
• 3 cups vegetable broth (low sodium, so you can salt to your heart’s content)
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1/2 tsp salt (adjust to taste, you salty dog)
• 1/4 tsp black pepper (freshly ground if you’re fancy)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers like a mirage in the desert.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent them from getting too tan.
3. Toss in the minced garlic and cook for 1 minute, or until fragrant enough to make your neighbors jealous.
4. Add the broccoli florets and vegetable broth, then bring to a boil. Reduce heat and simmer for 15 minutes, or until the broccoli is tender enough to stab with a fork without resistance.
5. Carefully blend the soup until smooth using an immersion blender, or transfer to a blender in batches if you’re living in the past. Tip: If using a blender, leave the center piece of the lid off and cover with a towel to let steam escape and avoid a soup explosion.
6. Stir in the almond milk, salt, and pepper, then heat through for another 2 minutes. Taste and adjust seasoning if necessary, because you’re the boss of your soup.

Mmm, what you’ve got here is a velvety, vibrant green soup that’s as comforting as a hug from your grandma (but without the weird perfume). Serve it with a sprinkle of nutritional yeast for a cheesy vibe or a handful of croutons for that satisfying crunch. Either way, it’s a bowl of happiness.

Easy Vegan Carrot Ginger Soup

Get ready to blend your way to bliss with this Easy Vegan Carrot Ginger Soup that’s as straightforward as it is scrumptious. Perfect for those days when you’re craving something cozy but can’t be bothered with complexity, this soup is your golden ticket to flavor town.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (about 1 cup)
• 4 cloves garlic, minced (because more is always better)
• 1 tbsp fresh ginger, grated (adjust to taste for that zing)
• 1 lb carrots, peeled and chopped (about 3 cups)
• 4 cups vegetable broth (low sodium for better control)
• 1/2 cup coconut milk (for that creamy dreaminess)
• Salt and pepper to taste (start with 1/2 tsp salt)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and cook until translucent, stirring occasionally, about 5 minutes.
3. Stir in minced garlic and grated ginger, cooking for another minute until fragrant (tip: don’t let the garlic burn!).
4. Toss in chopped carrots, stirring to coat with the onion mixture, and cook for 2 minutes.
5. Pour in vegetable broth, bring to a boil, then reduce heat to simmer. Cover and cook until carrots are tender, about 20 minutes (tip: check tenderness with a fork).
6. Remove from heat and blend the soup until smooth using an immersion blender (tip: for extra smoothness, strain through a fine mesh sieve).
7. Stir in coconut milk, then season with salt and pepper. Heat gently if needed, but avoid boiling to keep the coconut milk from separating.

Dive into a bowl of this velvety, vibrant soup where the sweetness of carrots meets the warmth of ginger in a hug-like embrace. Serve with a swirl of coconut milk and a sprinkle of fresh herbs for an Instagram-worthy moment that tastes as good as it looks.

Vegan Mushroom Barley Soup

Just when you thought soup couldn’t get any heartier, along comes this Vegan Mushroom Barley Soup to prove you wrong. Packed with earthy mushrooms and chewy barley, it’s like a hug in a bowl—minus the awkwardness.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (about 2 cups)
• 2 cloves garlic, minced (more if you’re brave)
• 8 oz mushrooms, sliced (cremini or button work great)
• 1 cup pearl barley (rinsed and drained)
• 6 cups vegetable broth (low sodium if you’re watching salt)
• 1 tsp dried thyme (or 1 tbsp fresh)
• Salt and pepper (adjust to taste)
• 2 tbsp fresh parsley, chopped (for garnish, optional but pretty)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and cook until translucent, stirring occasionally, about 5 minutes.
3. Stir in minced garlic and cook for 30 seconds until fragrant—don’t let it burn!
4. Toss in sliced mushrooms and cook until they release their juices and start to brown, about 8 minutes.
5. Add rinsed barley, vegetable broth, and thyme. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 45 minutes, or until barley is tender. Stir occasionally to prevent sticking.
7. Season with salt and pepper to taste. Remember, you can always add more but you can’t take it out!
8. Garnish with fresh parsley before serving for a pop of color and freshness.

Kick back and enjoy this soup’s rich, umami-packed flavor and satisfying chew. Serve it with a slice of crusty bread for dipping, or go wild and top it with a dollop of vegan sour cream for extra creaminess.

Comforting Vegan Pumpkin Soup

Craving something that hugs your soul with every spoonful? This vegan pumpkin soup is like autumn in a bowl, minus the pumpkin spice latte cliché. It’s creamy, dreamy, and ridiculously easy to whip up—perfect for those days when you want to feel fancy without the effort.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 2 cloves garlic, minced (more if you’re a garlic fiend)
• 3 cups pumpkin puree (not pie filling)
• 4 cups vegetable broth (low sodium if you’re watching salt)
• 1 tsp maple syrup (because why not?)
• 1/2 tsp cinnamon (adjust to taste)
• 1/4 tsp nutmeg (freshly grated if you’re feeling extra)
• Salt and pepper to taste (don’t be shy)
• 1 cup coconut milk (full fat for maximum creaminess)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic and cook for another 30 seconds, just until fragrant—don’t let it brown!
4. Pour in pumpkin puree and vegetable broth, stirring to combine. Bring to a simmer, then reduce heat to low.
5. Add maple syrup, cinnamon, nutmeg, salt, and pepper. Let the soup simmer for 15 minutes, stirring occasionally.
6. Remove from heat and blend until smooth using an immersion blender (or carefully transfer to a blender in batches).
7. Stir in coconut milk until fully incorporated. Taste and adjust seasoning if needed.
8. Return to low heat for 5 minutes to warm through, then serve immediately.

You’ll love the velvety texture and the way the spices play nice with the pumpkin’s natural sweetness. Try topping it with toasted pumpkin seeds or a drizzle of coconut cream for an Instagram-worthy finish. Yum doesn’t even begin to cover it.

Vegan French Onion Soup

Let’s face it, caramelizing onions is like watching paint dry, but oh boy, is it worth the wait for this Vegan French Onion Soup that’ll make your taste buds do a happy dance.

Ingredients

• 4 large yellow onions, thinly sliced (because size does matter here)
• 3 tbsp olive oil (or any neutral oil, but olive brings the flavor)
• 1 tsp salt (adjust to taste, but don’t be shy)
• 1 tbsp all-purpose flour (for that sneaky thickening magic)
• 4 cups vegetable broth (homemade or store-bought, no judgment)
• 1 tbsp balsamic vinegar (for a little tangy twist)
• 1 tsp thyme (fresh or dried, your call)
• 1 bay leaf (the unsung hero of soups)
• 4 slices of crusty bread (because soup needs a buddy)
• 1 cup vegan cheese, shredded (melty goodness is non-negotiable)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onions and salt, stirring to coat. Now, the patience game begins.
2. Cook onions for 40 minutes, stirring every 5 minutes, until they’re a deep golden brown. Yes, 40 minutes. No cheating.
3. Sprinkle flour over onions, stirring constantly for 1 minute to cook off the raw flour taste.
4. Slowly add vegetable broth, balsamic vinegar, thyme, and bay leaf. Bring to a simmer, then reduce heat and cook for 20 minutes.
5. While the soup simmers, toast your bread slices until golden and crispy. Set aside.
6. Remove bay leaf from the soup. Taste and adjust seasoning if needed.
7. Ladle soup into oven-safe bowls. Top each with a slice of toasted bread and a generous sprinkle of vegan cheese.
8. Broil for 2-3 minutes, until cheese is bubbly and slightly browned. Watch closely to avoid a cheese catastrophe.

Unbelievable how those humble onions transform into a rich, savory soup with a hint of sweetness. The melted vegan cheese on top adds a creamy contrast to the deep, umami-packed broth. Serve it with a side of dramatic flair for maximum effect.

Light Vegan Cucumber Soup

Zesty and refreshing, this Light Vegan Cucumber Soup is like a cool breeze on a hot summer day—minus the actual breeze, because, well, that’s just air. Perfect for those ‘I can’t even’ moments when the kitchen feels like a sauna, this no-cook wonder is your ticket to deliciousness without breaking a sweat.

Ingredients

• 3 large cucumbers, peeled and roughly chopped (because nobody likes a chunky surprise)
• 1 cup unsweetened almond milk (or any plant-based milk that tickles your fancy)
• 2 tbsp lemon juice (freshly squeezed, unless you’re in a pinch)
• 1 clove garlic, minced (adjust to taste, unless you’re planning to repel vampires)
• 1/4 cup fresh dill, chopped (because dried dill is so last season)
• 1/2 tsp salt (or just enough to make your taste buds sing)
• 1/4 tsp black pepper (for that little kick)

Instructions

1. In a blender, combine the cucumbers, almond milk, lemon juice, garlic, dill, salt, and black pepper.
2. Blend on high speed for 2 minutes, or until the mixture is smooth and no cucumber chunks remain. (Tip: If your blender is struggling, add a splash more almond milk to help it along.)
3. Taste the soup and adjust the seasoning with more salt, pepper, or lemon juice if needed. (Tip: This is your moment to shine—make it taste like your favorite summer day.)
4. Chill the soup in the refrigerator for at least 1 hour before serving. (Tip: The longer it chills, the more the flavors will party together.)

Great for serving in chilled bowls or even as a sophisticated shot at your next garden party, this soup is as versatile as it is vibrant. The texture is luxuriously smooth, with a flavor that’s bright, herby, and just a tad garlicky—like a hug from your favorite aunt who also happens to be a gourmet chef.

Vegan Sweet Potato Soup

Alright, let’s dive into the cozy, creamy world of vegan sweet potato soup, where every spoonful is like a hug from the inside. This dish is a game-changer for chilly evenings or when you’re pretending to be a health guru.

Ingredients

• 2 large sweet potatoes, peeled and cubed (about 4 cups)
• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 2 cloves garlic, minced (because more garlic is always better)
• 4 cups vegetable broth (low sodium if you’re watching the salt)
• 1 tsp ground cumin (for that smoky whisper)
• 1/2 tsp smoked paprika (adjust to taste, but why would you?)
• Salt and pepper to taste (but seriously, taste it)
• 1 can (13.5 oz) coconut milk (full fat for maximum creaminess)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
2. Add the minced garlic and sauté for another 30 seconds, just until fragrant. Tip: Garlic burns faster than your last diet, so keep an eye on it.
3. Toss in the sweet potatoes, cumin, smoked paprika, salt, and pepper. Stir to coat the sweet potatoes in the spices and cook for 2 minutes. Tip: This step wakes up the spices, making them more flavorful.
4. Pour in the vegetable broth and bring the mixture to a boil. Then, reduce the heat to low, cover, and simmer until the sweet potatoes are fork-tender, about 20 minutes.
5. Remove the pot from heat and carefully blend the soup until smooth using an immersion blender. Alternatively, you can transfer the soup in batches to a blender. Tip: If using a blender, let the soup cool slightly and leave the lid slightly ajar to allow steam to escape.
6. Stir in the coconut milk until fully incorporated and warm the soup over low heat for another 5 minutes. Adjust seasoning if necessary.

Boom! You’ve got yourself a velvety, dreamy soup that’s rich in flavor and texture. Serve it with a sprinkle of smoked paprika on top or with a side of crusty bread for dipping. Either way, your taste buds are in for a treat.

Easy Vegan Cauliflower Soup

Alright, let’s dive into a bowl of comfort that’s as easy to make as it is to devour. This creamy, dreamy vegan cauliflower soup is here to prove that healthy eating doesn’t have to be a snooze fest—or a chopping marathon.

Ingredients

• 1 large head of cauliflower, chopped into florets (about 6 cups)
• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 3 cloves garlic, minced (about 1 tbsp)
• 4 cups vegetable broth (low sodium if you’re watching salt)
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper (freshly ground if you’re fancy)
• ½ tsp turmeric (for that golden glow)
• ¼ tsp nutmeg (trust us on this one)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Tip: Don’t rush the onions—they’re the flavor foundation!
2. Add the minced garlic and sauté for another 30 seconds, just until fragrant. Tip: Burnt garlic is bitter garlic, so keep an eye on it.
3. Toss in the cauliflower florets, vegetable broth, salt, pepper, turmeric, and nutmeg. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the cauliflower is fork-tender. Tip: Cover the pot to speed up the process, but stir occasionally.
5. Remove the pot from heat and blend the soup until smooth using an immersion blender. Alternatively, carefully transfer to a blender in batches. Tip: For extra creaminess, blend a little longer than you think you need to.
6. Stir in the almond milk until fully incorporated. Taste and adjust seasoning if necessary.

Get ready to swoon over this velvety, golden-hued soup that’s packed with flavor and oh-so-satisfying. Serve it with a sprinkle of roasted chickpeas for crunch or a drizzle of chili oil for a spicy kick—because why not?

Vegan Split Pea Soup

Never underestimate the power of a humble legume to steal the spotlight! This Vegan Split Pea Soup is here to prove that plant-based eating can be hearty, flavorful, and downright fun. Perfect for those chilly evenings when you crave something comforting yet guilt-free.

Ingredients

• 2 cups dried green split peas (rinsed and picked over)
• 1 large onion, diced (yellow or white for sweetness)
• 2 carrots, diced (for a pop of color and sweetness)
• 2 celery stalks, diced (the unsung hero of flavor)
• 3 cloves garlic, minced (because garlic is life)
• 6 cups vegetable broth (low sodium if you’re watching salt intake)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp smoked paprika (for that smoky depth)
• 1 bay leaf (don’t forget to fish it out later!)
• Salt and pepper to taste (start with 1/2 tsp salt, adjust as needed)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the onion, carrots, and celery. Sauté until the onions are translucent and the veggies soften, about 5 minutes. Tip: Don’t rush this step; it builds the flavor base.
3. Stir in the garlic and smoked paprika, cooking until fragrant, about 30 seconds.
4. Add the split peas, vegetable broth, and bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally. Tip: If the soup gets too thick, add more broth or water.
5. After 45 minutes, check the peas for tenderness. If they’re soft, remove the bay leaf and season with salt and pepper. Tip: For a smoother texture, blend half the soup and mix it back in.
6. Serve hot. Just like that, you’ve got a bowl of creamy, dreamy soup that’s packed with flavor and ready to warm your soul. Try topping it with crispy croutons or a drizzle of olive oil for an extra touch of luxury.

Refreshing Vegan Gazpacho

Just when you thought summer couldn’t get any hotter, here comes a bowl of Refreshing Vegan Gazpacho to save the day—no cape required. This chilled soup is like a superhero in disguise, blending the freshest veggies into a sip-worthy masterpiece that’ll have you forgetting all about the sweltering heat outside.

Ingredients

• 4 cups ripe tomatoes, chopped (the riper, the better for that sweet, sweet flavor)
• 1 cucumber, peeled and chopped (because nobody likes a bitter surprise)
• 1 red bell pepper, chopped (for a pop of color and sweetness)
• 1 small red onion, chopped (soak in cold water for 10 minutes if you’re sensitive to the bite)
• 2 cloves garlic, minced (adjust to taste, but don’t be shy—it’s the soul of the dish)
• 3 tbsp extra virgin olive oil (or any oil that makes your heart sing)
• 2 tbsp red wine vinegar (for that tangy kick)
• 1 tsp salt (start here, then dance your way to perfection)
• 1/2 tsp black pepper (freshly ground is the way to go)
• 1 cup water (to thin it out to your desired consistency)

Instructions

1. In a large blender, combine the tomatoes, cucumber, red bell pepper, red onion, and garlic. Blend on high until smooth, about 1 minute.
2. Add the olive oil, red wine vinegar, salt, and black pepper to the blender. Blend again for 30 seconds to incorporate all the flavors.
3. With the blender running, slowly add the water until the gazpacho reaches your preferred consistency. Tip: It’s easier to add more water later than to fix a too-thin soup.
4. Taste and adjust the seasoning if necessary. Remember, flavors will meld and intensify after chilling.
5. Transfer the gazpacho to a large bowl or container, cover, and refrigerate for at least 2 hours, or until thoroughly chilled. Tip: Overnight is even better for flavor development.
6. Before serving, give the gazpacho a good stir. Tip: If it’s separated a bit, a quick blend or whisk will bring it back to its velvety self.

And there you have it—a gazpacho that’s as vibrant in flavor as it is in color. Serve it in chilled bowls with a drizzle of olive oil and a sprinkle of chopped herbs for an extra touch of elegance, or keep it casual with a side of crusty bread for dipping. Either way, this dish is a celebration of summer in every spoonful.

Vegan Thai Coconut Soup

Now, who said vegan food can’t pack a punch of flavor? This Vegan Thai Coconut Soup is here to prove the naysayers wrong, with its creamy coconut base and a symphony of spices that’ll dance on your taste buds. Perfect for those days when you’re craving something exotic but don’t want to compromise on comfort.

Ingredients

• 1 tbsp coconut oil (or any neutral oil)
• 1 small onion, diced (about 1 cup)
• 3 cloves garlic, minced (adjust to taste)
• 1 tbsp fresh ginger, grated
• 1 tbsp red curry paste (spice level up to you!)
• 4 cups vegetable broth (low sodium preferred)
• 1 can (13.5 oz) full-fat coconut milk (shake well before opening)
• 1 cup sliced mushrooms (any variety works)
• 1 red bell pepper, thinly sliced
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp lime juice (fresh is best)
• 1 tsp maple syrup (or sweetener of choice)
• Fresh cilantro and lime wedges for garnish

Instructions

1. Heat coconut oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion, sauté until translucent, about 3 minutes, stirring occasionally.
3. Stir in minced garlic and grated ginger, cook for another minute until fragrant.
4. Mix in red curry paste, ensuring it coats the onions evenly, cook for 30 seconds to bloom the spices.
5. Pour in vegetable broth, scraping any bits off the bottom of the pot for extra flavor.
6. Add coconut milk, mushrooms, and bell pepper, bring to a gentle simmer (not boiling) over medium-low heat.
7. Let simmer uncovered for 15 minutes, allowing the flavors to meld and the vegetables to soften.
8. Stir in soy sauce, lime juice, and maple syrup, taste and adjust seasoning if needed.
9. Remove from heat, ladle into bowls, and garnish with fresh cilantro and lime wedges.

Every spoonful of this soup is a creamy, dreamy escape to Thailand, with just the right amount of heat and a tangy finish. Serve it over a bed of steamed jasmine rice for an extra hearty meal, or keep it light with a side of crispy tofu. Either way, your taste buds are in for a treat.

Simple Vegan Miso Soup

Kickstart your day with a bowl of this Simple Vegan Miso Soup that’s so easy, it practically makes itself while you’re still debating whether to hit snooze. Packed with umami goodness and a sprinkle of humor, it’s the perfect pick-me-up for any time of day.

Ingredients

• 4 cups water (or vegetable broth for extra flavor)
• 3 tbsp white miso paste (adjust to taste, because we’re not the boss of you)
• 1 tbsp soy sauce (or tamari for a gluten-free twist)
• 1 tsp grated ginger (fresh is best, but we won’t tell if you use the jarred stuff)
• 1 cup sliced mushrooms (any kind, but shiitake adds a fancy touch)
• 1 cup chopped green onions (because everything’s better with a little green)
• 1/2 cup firm tofu, cubed (press it first to avoid a soggy situation)
• 1 sheet nori, torn into pieces (for that ocean breeze vibe)

Instructions

1. In a medium pot, bring 4 cups of water to a gentle boil over medium-high heat. This is your soup’s swimming pool.
2. Reduce the heat to low and whisk in the miso paste until it’s fully dissolved. No miso lumps allowed—this isn’t a lumpy soup competition.
3. Add the soy sauce and grated ginger, stirring gently to combine. Taste and adjust the miso if you’re feeling bold.
4. Toss in the mushrooms and let them simmer for about 5 minutes, or until they’re just tender. Mushrooms should be cooked, not doing the backstroke.
5. Gently add the tofu cubes and green onions, simmering for another 2 minutes. We’re aiming for warm tofu, not tofu that’s lost its will to live.
6. Remove the pot from heat and stir in the nori pieces. They’ll soften from the residual heat, like a cozy blanket for your soup.

Who knew simplicity could taste so sophisticated? This soup is a silky, savory dream with a texture that’s just right—not too thick, not too thin. Serve it in your favorite mug for a cozy twist, or go full zen with a traditional bowl and chopsticks. Either way, it’s a win.

Vegan Chickpea Noodle Soup

Zesty and zippy, this Vegan Chickpea Noodle Soup is your bowl of comfort with a twist, proving that plant-based can pack a punch without the poultry. Perfect for those ‘I need soup stat’ days, it’s a hug in a bowl that even your carnivore friends will sneak a spoonful of.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (about 1 cup)
• 3 carrots, sliced (about 1.5 cups)
• 3 celery stalks, sliced (about 1.5 cups)
• 4 garlic cloves, minced (adjust to taste)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 6 cups vegetable broth (low sodium preferred)
• 1 can (15 oz) chickpeas, drained and rinsed
• 8 oz whole wheat noodles (or any pasta you love)
• Salt and pepper to taste (start with 1/2 tsp salt)
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add onion, carrots, and celery. Cook, stirring occasionally, until vegetables soften, about 5 minutes.
3. Stir in garlic, thyme, and rosemary. Cook until fragrant, about 30 seconds.
4. Pour in vegetable broth and bring to a boil. Tip: Scrape the bottom of the pot to release any flavorful bits.
5. Add chickpeas and noodles. Reduce heat to a simmer and cook until noodles are al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
6. Season with salt and pepper. Tip: Taste as you go to adjust seasoning perfectly.
7. Ladle into bowls and garnish with fresh parsley.

Outrageously comforting, this soup boasts a hearty texture from the chickpeas and noodles, swimming in a savory broth that’s rich with herbs. Serve it with a side of crusty bread for dipping, or jazz it up with a squeeze of lemon for a bright finish.

Easy Vegan Vegetable Soup

Mmm, who knew a bowl of veggies could taste like a hug from the inside? This Easy Vegan Vegetable Soup is your ticket to a guilt-free, flavor-packed meal that even the carnivores at your table will sneak seconds of.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (about 1 cup)
• 2 carrots, peeled and sliced (about 1 cup)
• 2 celery stalks, sliced (about 1 cup)
• 3 garlic cloves, minced (because more garlic is always better)
• 1 tsp dried thyme (or fresh if you’re feeling fancy)
• 1 tsp dried basil (ditto on the fresh)
• 6 cups vegetable broth (low sodium if you’re watching your salt)
• 1 can (14.5 oz) diced tomatoes (don’t drain, the juice is gold)
• 2 cups chopped kale (stems removed, unless you’re into that)
• Salt and pepper (adjust to taste, but don’t be shy)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers like a disco ball.
2. Add the onion, carrots, and celery. Cook, stirring occasionally, until the veggies soften and the onion turns translucent, about 5 minutes.
3. Toss in the garlic, thyme, and basil. Stir for about 30 seconds until fragrant—your kitchen should smell like an Italian grandmother’s dream.
4. Pour in the vegetable broth and diced tomatoes with their juice. Bring to a boil, then reduce heat to a simmer. Let it bubble away for 15 minutes to marry the flavors.
5. Add the kale and cook for another 5 minutes until it’s tender but still has a bit of crunch. Season with salt and pepper to taste.

Whoa, check out that vibrant, chunky soup! The kale adds a nice bite, while the tomatoes bring a subtle sweetness. Serve it with a slice of crusty bread for dipping, or go wild and top it with avocado slices for extra creaminess.

Vegan Roasted Red Pepper Soup

Mmm, imagine a soup so vibrant it could double as a sunset in a bowl—that’s our Vegan Roasted Red Pepper Soup for you. It’s the kind of dish that makes you forget it’s plant-based, packed with flavors that dance on your tongue and a creaminess that’ll have you questioning if there’s really no dairy in there.

Ingredients

• 4 large red bell peppers (halved and seeded, because nobody likes a seedy situation)
• 2 tbsp olive oil (or any oil that’s as neutral as Switzerland)
• 1 medium onion (diced, tears optional)
• 3 cloves garlic (minced, because size matters when it comes to flavor)
• 4 cups vegetable broth (homemade or store-bought, we don’t judge)
• 1 tsp smoked paprika (for that smoky whisper of flavor)
• Salt and pepper (to taste, but let’s be honest, you’ll add more)
• 1/2 cup coconut milk (the secret to creamy dreams)

Instructions

1. Preheat your oven to 425°F because we’re about to get roasting.
2. Toss those halved red peppers with 1 tbsp olive oil, then lay them skin-side up on a baking sheet. Roast for 25 minutes or until the skins are as charred as your last attempt at grilling.
3. While the peppers are getting their tan on, heat the remaining 1 tbsp olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until they’re softer than your favorite pillow, about 5 minutes.
4. Once the peppers are roasted, let them cool slightly before peeling off the skins—unless you’re into that charred flavor, then by all means, leave some on.
5. Add the peeled peppers, vegetable broth, and smoked paprika to the pot with the onions and garlic. Bring to a boil, then reduce heat and simmer for 15 minutes, letting the flavors mingle like guests at a good party.
6. Use an immersion blender to puree the soup until it’s as smooth as your pickup lines. Alternatively, carefully transfer to a blender in batches—safety first, folks.
7. Stir in the coconut milk, then season with salt and pepper. Heat through for another 2 minutes, just to get everything cozy.

Just like that, you’ve got a soup that’s velvety, rich, and bursting with the sweet, smoky essence of roasted red peppers. Serve it with a swirl of coconut milk and a sprinkle of smoked paprika for that extra flair, or dunk in some crusty bread—because soup is just an excuse to eat bread, right?

Spicy Vegan Tortilla Soup

Dive into a bowl of this Spicy Vegan Tortilla Soup and let your taste buds dance with joy! It’s the perfect blend of heat, heart, and happiness, guaranteed to spice up your meal rotation without any of the guilt.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (yellow or white works great)
• 3 cloves garlic, minced (more if you’re a garlic lover)
• 1 jalapeño, seeded and minced (adjust to taste)
• 1 tbsp ground cumin (toast it for extra flavor)
• 1 tsp smoked paprika
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) fire-roasted tomatoes
• 4 cups vegetable broth (low sodium preferred)
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 avocado, diced (for serving)
• 1 lime, cut into wedges (for serving)
• Tortilla chips (for crunch)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and cook until translucent, stirring occasionally, about 5 minutes.
3. Stir in minced garlic and jalapeño, cooking for another 1 minute until fragrant.
4. Sprinkle in ground cumin and smoked paprika, stirring to coat the onions, about 30 seconds.
5. Pour in black beans, fire-roasted tomatoes, and vegetable broth, bringing the mixture to a boil.
6. Reduce heat to low and simmer for 20 minutes, allowing flavors to meld.
7. Add corn kernels and cook for an additional 5 minutes until heated through.
8. Season with salt and pepper, then remove from heat.
9. Serve hot, topped with diced avocado, a squeeze of lime, tortilla chips, and fresh cilantro.

Feel the crunch of tortilla chips, the creaminess of avocado, and the zing of lime in every spoonful. This soup is a fiesta in a bowl, perfect for those days when you crave something hearty yet healthy. Try serving it with a side of warm cornbread for the ultimate comfort meal.

Conclusion

Absolutely, this roundup of 24 Delicious Easy Vegan Soup Recipes is a treasure trove for anyone looking to warm up their kitchen with wholesome, plant-based goodness. Whether you’re a seasoned vegan or just exploring meatless meals, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest. Happy cooking!