123 vegan soup recipes

Pocket soup is a homemade instant soup powder: split peas, bulgur, dried vegetable flakes, sesame and sunflower seeds, and nutritional yeast ground to a fine powder. Add boiling water for a quick vegan broth anywhere.

Lentil vegetable soup with sun-dried tomatoes, stewed tomatoes, spinach, and a hit of hot sauce. One-pot, naturally vegan, 32g fiber per serving, ready in 80 minutes.

One-pot spicy lentil soup with tomatoes, carrots, celery, cayenne, and cumin. High-fiber, naturally vegan, and dead simple. Just dump everything in and let it simmer.

Creamy vegan potato cauliflower soup pureed until silky smooth with no dairy needed. Dill and soy sauce add depth to this naturally thick, comforting bowl.

A silky, puréed cauliflower soup with fresh ginger and onion, made with vegetable stock. Naturally vegan, dairy-free, and full of warm, earthy flavor.

Southwestern three bean soup with kidney beans, chickpeas, and lima beans in a cumin-chili tomato broth with parsnips and carrots. Vegan and hearty.

Roasted butternut squash and red lentil soup pureed with orange juice and spiced with cinnamon, cumin, coriander, and ginger. A vibrant, velvety vegan bowl.

Vegan gumbo with okra, corn, crushed tomatoes, and the Cajun holy trinity sautéed in water instead of oil. A quick 30-minute plant-based soup that's full of Southern flavor.

Vegan beet borscht with apple cider, caraway seeds, and molasses simmered for hours then partially pureed for rich, complex vegetarian soup served hot or cold.

Black bean soup made from dried beans with sauteed onions, green pepper, garlic, cumin, and tomatoes. Thick, earthy, and finished with fresh lemon juice. Vegan.

Creamy vegan sweet potato soup with soy milk, nutmeg, and cloves. Naturally dairy-free, just five ingredients, ready in 30 minutes. Serve hot or chilled.

Curried cucumber and tomato soup, a chilled summer puree of garden produce blended with curry powder, garlic, and hot sauce. No-cook, vegan, and ready after a quick chill.

Vegan risotto soup made with arborio rice, vegetable stock, and a garden's worth of frozen vegetables. No oil, no butter, just creamy rice and bright vegetable flavor.

Latin black bean soup simmered from dried beans with cumin, oregano, green chiles, and red wine vinegar, finished with brown rice and fresh cilantro. Hearty and vegan.

Homemade Chinese vegetable stock built from dried shiitake mushrooms, ginger, Szechuan peppercorns, leeks, and tamari. A fragrant, vegan-friendly base for soups, stir-fries, and braises.

Fresh corn bisque with turmeric, aromatic vegetables, and green onion garnish. A dairy-free, vegan-friendly soup that works hot or chilled. Ready in 25 minutes.