63 vegan soup recipes

Dive into the navy with this appetizing soup that can be served on its own or accompany a meal.

Easy creamy tomato soup thickened with potatoes instead of cream, brightened with oregano, basil, and parsley. Naturally vegan, blender-smooth, and pantry-friendly.

Traditional Madrid-style gazpacho with fresh tomatoes, cucumber, bell pepper, crumbled French bread, olive oil, and red wine vinegar. A chilled vegan summer soup.

Chunky chili-tomato soup with whole simmered potatoes, fresh tomatoes, yellow onions, and a kick of green and red chili. Naturally vegan, gluten-free, deeply rustic.

Vegan tomato rice soup blended creamy with soy milk and garlic, brightened by apple cider vinegar and finished with cooked rice and toasted sunflower seeds. Dairy-free comfort.

Vegetarian quinoa and bean soup with shiitake mushrooms, sauerkraut, sesame oil, and tamari. An earthy, umami-rich vegan soup with Eastern European and Asian flavors.

Vegan millet soup with cauliflower, mushrooms, carrots, and fresh herbs in a soy milk broth with tamari and nutritional yeast. A creamy, protein-rich plant-based soup ready in 30 minutes.

Fresh vegetable basil soup with potatoes, tomatoes, carrots, cauliflower, zucchini, and green peas in an herb-seasoned broth. A hearty, low-fat vegan soup.

Creamy potato chard soup pureed smooth with thyme, dill, and parsley. A naturally vegan, dairy-free soup where the potatoes create all the creaminess without cream.

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.

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.

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.

Basic vegan cream soup: a flexible template using any vegetable, enriched with miso and tahini instead of dairy. Silky, dairy-free, and endlessly adaptable to what's in the fridge.

Creamy garlic soup pureed with potatoes, carrots, celery, and two whole bulbs of garlic. A vegan, no-cream soup where potatoes provide the silky body and garlic brings bold flavor.

Late-summer soup: a garden-cleanout vegetable soup with yellow squash, zucchini, tomatoes, red and yellow peppers, and fennel seed. Vegan, naturally gluten-free, and built for the August harvest.

Red bell pepper soup pureed with potato, carrot, rosemary, and fennel for a vibrant, smooth bowl. Soy sauce adds umami depth. Naturally vegan.