Soup season is the best season and today I'm sharing my Best Vegan Soup Recipes. These cozy one pot wonders are all tried and true reader favorites that you'll be wanting to make over and over again!
Vegan soup is hearty, comforting, fills you up and warms you up. It also happens to be endlessly versatile, packed with flavor and makes great leftovers.
In this delicious collection of my best vegan soup recipes you'll find everything from an epic Italian Sausage Pasta Soup, to the creamiest Vegan Potato Soup and basic but still super tasty Vegetable Soup.
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Whatever flavour you’re craving, I have a vegan soup that's perfect for you and the one thing all of them have in common is that they are easy to make and Can’t-Stop-Eating-It delicious.
As well as being dairy-free, most of these vegan/vegetarian soup recipes are naturally gluten-free. Many of them are also made mostly from pantry staples and are freezer-friendly. This means you can make a large batch, serve some right away and then, freeze the rest for later. Most soups will keep well frozen for 3 to 4 months.
With a cozy bowl of soup your vegan comfort food cravings will always be satisfied, so grab your soup pot and get cooking some great vegan soup!
Vegan Soup Recipes
Vegan Potato Soup
Vegan Tortilla Soup
Chickpea Curry Soup
Vegan Pea Soup
Vegan Vegetable Soup
Vegan Leek and Potato Soup
Vegan Cabbage Soup
Red Lentil Soup with Lemon
Vegan Italian Sausage Pasta Soup
Creamy Vegan Corn Chowder
Vegan Carrot Ginger Soup
Easy Tomato Basil Soup
Vegan Cauliflower Soup
Instant Pot Soups
Instant Pot Red Lentil Soup
Instant Pot Tomato Soup
Croutons
Vegan croutons make the perfect accompaniment to your vegan soup recipes. They are a great way to add extra flavour and texture to soups, especially smooth creamy ones and they are so quick and easy to make!
Vegan Croutons
Soup Success Tips
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 before adding the liquids and other ingredients. It's tempting to just throw it all in but you lose so much flavour that way.
- Use a good quality stock. They vary in quality greatly.
- 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.
- Different brands of vegetable broth contain widely different salt levels. It's important to taste your soup and adjust accordingly.
- 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.
Delicious Soup Sides
Looking for soup sides? I have plenty of vegan salad recipes, but for me, bread for dunking is a must with any soup. Check out these delicious bread and biscuit recipes:
Vegan Soup FAQs
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. The National Center for Home Food Preservation has a soup canning guide and I also recommend referring to the USDA's Complete Guide to Home Canning.
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 favorite 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.
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