263 vegan soup recipes

Vegan green onion soup blended smooth with potatoes, celery, and fresh herbs like dill and thyme. A bright, light spring soup with a beautiful pale green color.

Split pea soup with fennel, potatoes, and green peas pureed into a creamy base then finished with fresh basil and parsley. A vegan harvest soup with anise-sweet depth.

Pumpkin and avocado oil soup blends pumpkin, fennel and potato into a silky pureed soup, with buttery avocado oil standing in for butter. A light, velvety vegan starter finished with a drizzle of oil.

Chilled cucumber dill soup blended smooth with soy milk for a creamy, dairy-free summer soup. A light vegan cucumber soup with garlic and fresh dill served cold.

Roasted vegetable soup that starts with a from-scratch stock: carrots, onions, leeks and tomatoes roasted until deeply browned, then simmered into a rich broth. Built into a hearty vegan soup with potatoes, zucchini, pasta and peas.

Wild rice and mushroom soup simmered in vegetable stock with red wine, bell pepper, and parsley. A vegan, broth-based soup with earthy depth and chewy wild rice in every spoonful.

Hearty roasted vegetable soup with eggplant, zucchini, sweet potatoes, peppers, leeks, and three kinds of beans in herb-infused vegetable broth. A vegan, high-fiber dinner soup.

Low-fat Mediterranean white bean soup with artichokes, black olives, potatoes, and Italian herbs. A hearty, naturally vegan one-pot soup with bold Mediterranean flavors.

Eggplant miso soup with tofu, carrots, and scallions. A simple Japanese-style soup ready in 20 minutes with just six ingredients. Vegan and low-fat.

A light, brothy borscht of cabbage and beets simmered with carrot, celery, and tomato juice into a ruby-red, sweet-and-sour soup. Vegan, low in calories, and even better the next day.

Rustic white bean soup with great northern beans, carrots, celery, tomatoes, and vegetable broth finished with extra-virgin olive oil. A hearty, naturally vegan bean soup.

Chilled tomato soup with cilantro, jalapeno, avocado, cumin, lime juice, and shredded napa cabbage. A no-cook Mexican-style cold soup that's refreshing, spicy, and vegan.

Carrot orange cilantro soup blended silky smooth with fresh orange juice, zest, and vegetable stock. A vibrant, vegan puréed soup with bright citrus and herbal notes.

Blended lentil and tomato soup with rosemary, cumin, miso, and arame seaweed for umami depth. A vegan, high-fiber soup that simmers in just 20 minutes.

Hearty Italian bean soup with dried navy beans, tomato sauce, basil, oregano, and whole wheat macaroni. A filling, budget-friendly one-pot meal that's naturally vegan.

Vegetarian split pea and red lentil soup with sunchokes, carrots, and caraway seeds. A hearty, high-fiber bean soup that's naturally vegan and packed with plant protein.