Vegan Vegetable Soup. Because everyone needs a great tasting, basic, budget-friendly, quick, clean-out the fridge-type soup recipe to turn to from time to time.
This is Vegan Vegetable Soup made for real life. Nothing fancy. Just a super cozy, nutritious, easy to prepare 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!
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What ingredients do I need?
For detailed measurements and instructions, see the printable recipe card.
With just one pot and a few simple vegetables and seasonings, you can make this easy vegan vegetable soup.
Here's what you need and why:
- Olive oil - For sautéing. An important step when making soup that adds lots of extra flavour. If you eat oil-free simply use a little water to saute with instead. Add more as required to stop any sticking.
- Mirepoix - The aromatic flavour base of onions, carrots and celery, sauteed slowly before anything else is added. The foundation of most good soups and stews.
- Garlic - For its amazing flavour!
- Potatoes - You can't beat soft, sweet chunks of potato in soup. They add substance, texture and flavour.
- Vegetable stock - To dilute everything and make it soupy. Make sure you use a great tasting stock.
- Bay leaf - A really, simple and cheap way to add an extra layer of flavour to your soup that also helps enhance the vegetable flavours. I always have some in my pantry!
- Mixed dried herbs - Any blend that you like. Italian seasoning, herbs de Provence, generic mixed herbs, or just use a teaspoon each (to a total of 3 teaspoons) of herbs like dried thyme, rosemary, oregano, basil, sage or marjoram.
- Salt and pepper - So important in soup to enhance all of the simple flavours. Be generous!
- Lemon juice - This is optional but recommended. A big squeeze right before serving really enhances the flavours and brightens the soup. If you don't have a lemon, a tiny splash of apple cider vinegar will work too.
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 flavour 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 delicious and vegan vegetable soup requires a bit of upfront chopping, but once that's out of the way this quick vegetable soup recipe is really easy to make.
Here's how it's done:
- Saute the onions, carrot and celery, then add the garlic in the last minute.
- Add everything else (except the lemon).
- Bring to a simmer and cook until the potatoes and carrots are tender.
- Blitz with an immersion blender a few times to thicken the soup a little.
- Squeeze in some lemon juice right before serving.
How to make in an Instant Pot
To make vegan vegetable soup in an Instant Pot:
Saute the onions, carrot and celery using the saute function on your Instant Pot. Turn the pot off and add the garlic and potatoes. Allow them to cook for a minute or two in the residual heat 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 more 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 really 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.
How to make in a slow cooker
To make vegan vegetable soup in a slow cooker:
If using a slow cooker I highly recommend you first saute the onions, celery and carrot in a pan first as per the recipe. Then add the garlic to the pan and let it cook for an additional minute, before transferring everything to the slow cooker. Cook on high for about 3 hours or low heat for 6 – 7 hours. If adding extra more 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.
Success Tips
For the best results when making this vegetable soup recipe, take note of these tips:
- The smaller you cut the vegetables the quicker the soup will cook.
- Try to cut the harder veggies (potatoes and carrots) into similar-sized pieces so they become tender at about the same time.
- Season the soup well. Salt and pepper is so important for enhancing flavour.
- A splash of acidic lemon juice right before serving really brightens the soup. If you don't have a lemon use a small splash of apple cider vinegar.
- Blending 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 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 flavour here are some ideas:
Make it tomatoey - Although this is a vegetable soup without tomatoes, feel free to add some if you want to. Fresh tomatoes, canned tomatoes or some tomato paste will all work well.
Extra veggies that work well - Use whatever veggies are in season or whatever you have in the fridge that needs using up. Zucchini, peas, bell peppers, corn, sweet potatoes, squash, asparagus, greens like kale, chard, cabbage or spinach are all great in it. Just about anything goes really. 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.
Extra protein - Of course veggies have their own protein, but you can also give it a boost with canned beans, chickpeas, lentils (if using up to about ¾ cup they can go in dry but you might need to add a little more stock), vegan chick'n, vegan "beef", tofu or tempeh. I've eaten it with some diced up baked tofu that needed using up.
To make it fancier - Try adding a cup of white wine in place of some of the stock (add it just after sauteing the onions, carrots and celery)and fresh herbs like rosemary and thyme or a bouquet garni while it's simmering.
To make it creamier - Blend it up a bit more with an immersion blender, or transfer some to a blender, blend then add it back. Or switch up to half of the stock for unsweetened unflavored plant milk, such as cashew milk, soy milk or light canned coconut milk. Cashew cream adds a nice richness too.
To 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 great texture. You can also throw in some dried pasta or broken-up spaghetti about 10 minutes before you want to serve.
To make it spicy - Add spices like red pepper flakes, curry paste, harissa, fresh chilli, paprika, cayenne pepper, curry powder, chilli 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 a dollop of vegan ricotta too?
Make it Mexican-Style – Add a can of diced tomatoes, some chopped fresh chilli or a can of green chilli, some taco seasoning, a can of black beans or pinto beans and maybe some canned, fresh or frozen sweetcorn? Then serve with tortilla chips.
How to thicken vegetable soup
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 really well without having to add any other ingredients.
You could also add some tomato paste, add 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.
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 or vegan ricotta
- Some crumbles of vegan feta
- Crispy croutons (see how I make them in this potato leek soup recipe)
- Tear in soft fresh herbs like basil, parsley and mint right before serving at the same as adding the lemon juice.
- With fluffy dumplings (there's a recipe for dumplings in my cookbook)
As for side dishes that go with vegetable soup. How about bread or biscuits like:
- No Knead Focaccia
- No Yeast White Bread
- Sourdough
- No Yeast Flatbread
- Vegan Sweet Potato Biscuits
- Garlic bread
- Cornbread
And salads like:
Storage, reheating & freezing
This vegan vegetable soup actually gets better with time so the leftovers are great! 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.
Hungry for more?
Want to explore more vegan soups? You might enjoy:
📖 Recipe
Vegan Vegetable Soup
Author:Ingredients
- 1 tbsp olive oil , use a splash of water instead to make oil-free
- 2 medium onions , diced
- 3 medium carrots , diced
- 2 sticks celery , diced
- 5 cloves garlic , minced
- 4 - 5 medium potatoes , cubed
- 5 cups vegetable stock
- 1 tbsp mixed dried herbs
- 1 bay leaf
- 1½ tsp salt , plus more to taste
- ¾ teaspoon freshly ground black pepper , plus more to taste
- 1 small lemon (just the juice) , or 1 tablespoon of apple cider vinegar
OPTIONAL
- Up to 3 cups seasonal vegetables, chopped greens, canned or frozen vegetables
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- (See recipes notes for Instant Pot & Slow Cooker directions)
- To a large soup pot add the oil. Heat over medium heat until hot, then add the onion, carrots and celery. Cook for about 10 minutes until it is smelling fragrant and the onion is translucent. If cooking oil-free use a few tablespoons of water to saute with instead of the oil.
- Add the garlic and let it cook for a minute or 2 stirring frequently.
- 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 more delicate vegetables like peas, greens, corn and asparagus until near the end.
- Give it a good stir and bring to a simmer. Keep it simmering gently for about 20 to 25 minutes or until the potato and carrots are tender. The time will vary slightly depending on how large/small the vegetable pieces are cut.If using the optional seasonal, frozen or canned vegetables add them in the last 10 minutes of cooking time.
- 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
- The smaller you cut the vegetables the quicker the soup will cook.
- Try to cut the harder veggies (potatoes and carrots) into similar-sized pieces so they become tender at about the same time.
- Season the soup well. Salt and pepper is really important for enhancing flavour.
- A splash of acidic lemon juice right before serving really brightens the soup. If you don't have a lemon use a small splash of apple cider vinegar.
- Blending 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.
Extra veggies that work well It's great as it is but feel free to customize with whatever is in season or whatever you have in the fridge that needs using up. You can add up to 3 cups of extra vegetables. Zucchini, peas, bell peppers, corn, sweet potatoes, squash, asparagus, greens like kale, chard, cabbage or spinach all work well, and not technically a veggie but fresh tomatoes, canned tomatoes or some tomato paste can be thrown in too. Just about anything goes really. 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. See my post above for more great ways to make it your own!
Storage, reheating and freezing This soup actually gets better with time so the leftovers are great! 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.
To make in an Instant Pot Saute the onions, carrot and celery using the saute function on your Instant Pot. Turn the pot off and add the garlic and potatoes. Allow them to cook for a minute or two in the residual heat 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 more 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 really 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.
To make in a slow cooker If using a slow cooker I highly recommend you first saute the onions, celery and carrot in a pan first as per the recipe. Then add the garlic to the pan and let it cook for an additional minute, before transferring everything to the slow cooker. Cook on high for about 3 hours or low heat for 6 – 7 hours. If adding extra more 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.
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
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.
Ramya says
will be making this soon can i add eggplant mushrooms zucchini too as my fav vegetables perfect for raining days in SIngapore and after my office meals will dm you if i make this and let you know how it goes Thanks Ramya
A Virtual Vegan says
You can add absolutely any vegetables to this you like Ramaya. Add small pieces of eggplant,mushrooms and zucchini in about the last 10 minutes though so they don't overcook.
Hope you enjoy it!