Vegan Vegetable Soup. Because everyone needs a great tasting, basic, budget-friendly, quick, clean-out-the-fridge soup recipe to turn to from time to time!
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"We LOVE this soup! My non-vegan, meat-loving husband said it’s one of the best soups he has ever had! That’s a high compliment! Thanks for a great recipe." - Janice ⭐️⭐️⭐️⭐️⭐️ More reviews →
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This is Vegan Vegetable Soup made for real life. Nothing fancy. Just a super cozy, nutritious, easy-to-prepare vegan soup recipe for when you don't have much in the fridge and need a good meal, or for when you have an excess of veggies that need using up.
It's perfect just as it is but also very easily customizable. Read on for lots of ideas on how to make it your own, and be sure to make some vegan croutons to serve with it!
Ingredients
With just one pot and a few simple vegetables and seasonings, you can make this easy vegan vegetable soup. Here is what you need at a glance followed by a few ingredient notes:
- The classic mirepoix - Onion, carrots, and celery make up the flavor base of this soup along with the onion and garlic.
- Potatoes - Choose these based on how you want them to perform in your soup. Yukon Gold potatoes or red potatoes are always my go-to for soups and stews. They get soft and sweet while still keeping their shape. Starchier potatoes like russets and Idaho will break down and make the soup much thicker.
- Lemon - A big squeeze of lemon juice right before serving enhances the flavors and brightens the soup. If you don't have a lemon, a tiny splash of apple cider vinegar will work too.
- Mixed herbs - Use whatever you've got. Italian seasoning or Herbes de Provence, or a mix of individual herbs like thyme, oregano, basil, rosemary, or sage.
- Bay leaf - Not essential but if you've got one it will add some depth to the flavor.
You can also add other vegetables like too like zucchini, peas, bell peppers, corn, sweet potatoes, butternut squash, green beans, asparagus, and greens like kale, chard, cabbage, tomatoes (fresh or canned), or spinach. Add quick-cooking vegetables at the end and denser, harder ones at the beginning. Canned vegetables and frozen vegetables can also be added but do it right at the end of the cooking time so they don't get overcooked.
Vegetable Soup Without Tomatoes
If you've been looking for a vegetable soup without tomatoes then this is the recipe for you. Most vegetable soups contain them, but there is plenty enough flavor in this recipe without them. It is a very customizable recipe though, so if you want to add some feel free.
How To Make Vegan Vegetable Soup
This quick vegetable soup is really easy to make. Here's a quick rundown of how it's done. See the recipe card for the full and detailed version, and if you're a visual learner check out my recipe video:
1 - Saute the onions, carrots, and celery, then add the garlic.
2 - Add everything else (except the lemon). Bring to a simmer and cook until the potatoes and carrots are tender.
3 - Blitz with an immersion blender a few times to thicken the soup a little and add a squeeze of lemon right before serving.
Success tip - Blending your homemade vegetable soup a few times with an immersion blender breaks down the starchy vegetables and thickens the soup a bit while still leaving it nice and chunky too. It makes the soup heartier and is a step I recommend. If you don't have an immersion blender you can scoop out a cup or two and blend it up in a blender then add it back into the pot, or you can mash with a potato masher right in the pan a few times and then stir well.
Variations
This vegan vegetable soup is perfect as it is but if you want to switch things up a bit and add even more flavor here are some ideas:
- Extra protein - Add canned white beans, chickpeas, or lentils.
- Make it fancier - Try adding a cup of white wine in place of some of the stock and fresh herbs like rosemary, thyme, or a bouquet garni while it's simmering.
- Make it creamier - Replace half of the stock with unsweetened unflavored plant milk, such as cashew milk, soy milk, or light canned coconut milk. Cashew cream adds a nice richness too.
- Make it heartier - Add a handful or 2 of some grains like sorghum, freekeh, barley, wild rice, or farro. They will also give the soup a great texture.
- Make it spicy - Add spices like red pepper flakes, curry paste, harissa, fresh chili, paprika, cayenne pepper, curry powder, chili powder, or taco seasoning while sauteing the veggies.
- Make it Italian-style – Add a can of diced tomatoes (or some chopped fresh tomatoes) and some broken spaghetti or pasta 10 minutes before the cooking time is up. Once the pasta is tender stir through some fresh basil right before serving. Maybe serve with a dollop of vegan ricotta!
- Make it Mexican-Style – Add a can of diced tomatoes, some chopped fresh chili or a can of green chili, some taco seasoning, a can of black beans or pinto beans, and canned, fresh, or frozen corn.
Serving Suggestions
I love to serve my vegan vegetable soup with a drizzle of good extra virgin olive oil, a sprinkle of vegan parmesan, and some fresh parsley. Some other ideas:
- A scoop of pesto .
- Some crumbles of vegan parmesan cheese, vegan feta, or vegan ricotta.
- Crispy croutons.
- Fresh herbs like basil, parsley, and mint.
- With fluffy dumplings (use the recipe from my Vegan Beef & Baked Bean Stew.)
- Bread or biscuits. These are all great:
Storage Tips
This vegan vegetable soup gets even better with time so you will really enjoy the leftovers. Allow them to cool, then cover and refrigerate for up to 5 days. To reheat, warm in a pan over medium-low heat until piping hot, or microwave for a few minutes. To freeze, place in a freezer-safe container and freeze for up to 3 months. Defrost overnight in the fridge then reheat as above.
Vegetable Soup Recipe FAQs
Saute the onions, carrots, and celery using the saute function on your Instant Pot. Turn off then add the garlic and potatoes. Allow them to cook for a minute or two then add everything else. Put the lid on, seal the vent, and cook on manual for 7 minutes. Let the pressure release naturally for 10 minutes, then manually release the rest. Blitz a few times with an immersion blender to thicken as desired and add a squeeze of lemon before serving. If adding extra delicate seasonal vegetables (like asparagus, peas, greens) or any frozen or canned vegetables, cook the soup in the Instant Pot without them, then once you remove the lid, add them in. If they are delicate like greens, asparagus, or canned veggies, the residual heat will be sufficient to cook them. If they are frozen or need a little more cooking, turn the Instant Pot to saute and allow the soup to simmer for a few minutes, stirring frequently, until they are cooked.
If you have time saute the onions, celery, carrot, and garlic first. Then add them to the slow cooker along with everything else except the lemon. Cook on high for about 3 hours or low for 6 to 7 hours. If adding extra delicate seasonal vegetables (like asparagus, peas, greens) or any frozen or canned vegetables add them in the last 15 minutes of cooking. Blitz a few times with an immersion blender to thicken as desired and add a squeeze of lemon before serving.
I find the easiest way to thicken vegetable soup is to partially blend it up, either with an immersion blender or by scooping some soup out into a blender, blending it up then adding it back to the pan. It does the job well without having to add any other ingredients. You can also add some tomato paste, a handful of dried lentils or rice (they absorb moisture while cooking), or mix up a little cornstarch or flour with water or liquid from the soup then add it to the pot while stirring constantly until thickened to your liking.
Recipe
Vegan Vegetable Soup
Author:WATCH HOW TO MAKE IT
Ingredients
- 1 tablespoon olive oil , use a drop of water instead to make oil-free
- 2 medium onions , diced
- 3 medium carrots , diced
- 2 sticks celery , diced
- 5 cloves garlic , minced
- 4 to 5 medium potatoes , cubed
- 5 cups (1200 ml) vegetable stock
- 1 tablespoon Italian seasoning , or Herbes de Provence ( or similar mixed herb blend)
- 1 bay leaf
- 1½ teaspoons fine sea salt
- ¾ teaspoon freshly ground black pepper
- juice of 1 small lemon , or 1 tablespoon of apple cider vinegar
OPTIONAL
- Up to 3 cups seasonal vegetables, chopped greens, canned or frozen vegetables
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- To a large soup pot add the oil. Heat over medium heat, then add the onion, carrots, and celery. Cook for about 6 minutes until fragrant and the onion is translucent.
- Add the garlic and cook for one more minute then add everything else except the lemon juice. If using optional seasonal veggies, only add them now if they are sturdier vegetables that need a lot of cooking like squash and sweet potato. Leave canned, frozen, and more delicate vegetables like peas, greens, corn, and asparagus until near the end.
- Give it a good stir and bring it to a simmer. Keep simmering gently for about 20 to 25 minutes until the potato and carrots are tender. The time will vary slightly depending on how large/small the vegetable pieces are cut.
- Turn off the heat and with an immersion blender straight in the pot, give it 3 or 4 short blasts to partially blend and thicken the soup. If you don't have an immersion blender, scoop out 2 or 3 cups and blend in a regular blender then add back to the pot. If you prefer a brothier soup skip this part.
- Squeeze in the lemon juice, give it a good stir and serve immediately.
NOTES
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Jeanne Brady says
A good basic soup. I used all fresh vegetables, onions, carrots, celery, gold potatoes and stringbeans. I also added a small can of diced tomatoes and some pearl barley.
Rochelle says
Wow what a delicious soup! I have put off making this for ages because it looked so simple, but it's simple in the best way and will now be in my rotation. I added some cabbage, used herb de Provence and apple cider vinegar. Yum yum!
Melanie McDonald says
So pleased you enjoyed the recipe, Rochelle!
Nancy Andres says
So many variations on a theme and all so fabulous.
Izzie says
Hi Mel!
Well, this recipe is another winner!
Absolutely delicious exactly as is, served with thick slices of warm, homemade oat bread and (vegan) butter.
I made a double batch of this so I would have leftovers for the week’s lunches. My only complaint is that I should have tripled the recipe instead. My boys went back for third helpings and I’m eating PB&J at work this week!
Melanie McDonald says
Love that you all enjoyed it so much! You’ll know to make extra next time!
Terry says
Just whipped up a pot of this with kale, sweet potato and herbs de provence & it's delish. Definitely a keeper!
Christine says
I searched for veg soup without tomatoes and yours was one that came up. It was wonderful!
Jo says
Came out great. Easy to follow recipe. Thank you! We added the wine and served with a little lemon juice and a dollop of cashew cream. I'll be making this again!
Leanne says
Our new favourite soup.
I made this following your recipe but added corn, green beans and tomato. It was superb.
Next time I’ll use a little less vegetable stock and add a can of diced tomatoes with the juice.
Loved your idea of blending some of it to thicken it.
Julie says
Can you substitute chicken broth for the vegetable broth? I will be making this for my 82 year old grandpa who has been looking for veggie soup with no tomatoes! This looks amazing!!
S. says
This was pleasant :) I adapted it with only one carrot and one onion in the mirepoix, 2/3 of the suggested salt, 1/3 of the suggested oil, 5 different Italian herbs, some curry powder and some almond milk. I also only cooked it for 15 mins. And I didn't include any potato.
Veggies used were broccoli, cauliflower, butternut squash, sweet potato, courgette, red pepper, green beans, broad beans and spinach.
I am leaving a positive review but not a numerical rating as my rating system is quite harsh and I don't like to disrupt good scores hehe. Also because the soup I actually made isn't actually the one in your recipe really lol.
Fatima says
How thoughtful not to leave a numeric rating, but since you didn’t actually use this recipe, why bother commenting at all?
Janice says
We LOVE this soup! My non-vegan, meat-loving husband said it’s one of the best soups he has ever had! That’s a high compliment! Thanks for a great recipe.