Vegan Soup Recipes
Nothing beats a pot of cozy soup on a cold evening... From a thick and creamy Vegan Potato Soup to Red Lentil Soup, and my super simple Easy Tomato Basil Soup, you'll find a vegan soup or stew recipe you'll want to make tonight!
Most Popular Soup & Stews 🏆
Hearty Soups & Stews
Vegan Soup Toppings
Fluffy vegan dumplings are perfect for making a soup or stew more hearty and filling, and crunchy sprinkles like croutons or quinoa crispies add extra flavour, texture and interest.
Vegan Soups Sides
Looking for soup sides? I have plenty of vegan salad recipes, but for me, bread or biscuits for dunking are a must with any soup!
Vegan Soup 101
When making your vegan soup recipes, take note of these tips:
- Use a nice big soup pot. I like to use my 6 quart Dutch Oven.
- Always saute the veggies like onion, garlic, celery and carrot, as well as tomato puree, before adding the liquids and other ingredients. Doing this develops lots of extra flavour.
- Use a good quality stock. They vary in quality greatly. Also, different brands of vegetable broth contain wildly different salt levels. It's important to taste your soup and adjust accordingly.
- Simmer gently, don't boil.
- Add leafy greens right at the end, about 5 minutes before you're ready to eat.
- Season well. Vegan soups in particular need a generous amount of seasoning.
- Make plenty and enjoy the leftovers! Most soups get better over a day or two as the flavour develops, and they freeze so well.
- Adjust the texture of your soup to suit your preference. Keep it chunky, give it a few blasts with an immersion blender to partially blend it, or transfer to a blender and blend until smooth. Note that you might need to thin with a little more stock or water when you blend a soup, as it will become thicker.
It is possible to can some homemade soups but they must be pressure canned. My recipes however, aren't developed with the intention of canning. I recommend following only recipes that have been tested with canning-friendly ingredients, processing times, and canner pressure.
This is as simple as adding more liquid. Depending on the recipe you can use stock, water, vegan cream, unsweetened and unflavoured plant milk, beer, or wine.
If you have time simply let it simmer with the lid off for a while so that the liquid naturally evaporates. This will result in a sightly thicker soup. My favourite quick way to thicken soup is to give it a blitz (or 2) with an immersion blender. If you don't have an immersion blender scoop out a couple of cups of soup into a blender, blend then add back to the pan.
Most soups and stews freeze really well for up to 3 months; however, I don't recommend freezing soups that contain pasta or noodles, like my Vegan Italian Sausage Pasta Soup, because they will become too soggy. Freezing soup or stews that contain potatoes can also result in a grainy or watery texture, so it is best avoided if you can.
