12 Vegan Soup Recipes That Will Warm Your Soul

There’s nothing more comforting than a warm bowl of soup or stew, especially when it’s packed with wholesome, plant-based goodness. Vegan soups and stews are not only versatile and delicious but also nourishing, making them a perfect addition to your weekly meal rotation. Whether you’re craving something creamy and comforting, hearty and filling, or fragrant and exotic, there’s a recipe to satisfy every taste and occasion.

From classic favorites like tomato basil and minestrone to globally inspired dishes like Moroccan chickpea stew and coconut curry soup, these vegan recipes celebrate the natural flavors of fresh vegetables, legumes, and spices. They’re easy to make, budget-friendly, and perfect for meal prep. Best of all, these dishes are free of animal products, proving that plant-based cooking can be every bit as satisfying as traditional recipes.

In this collection of 12 vegan soups and stews, you’ll find options for every season and palate. So grab your stockpot and let’s dive into the comforting world of vegan soups and stews that are guaranteed to warm your heart and nourish your body!

1. Creamy Vegan Tomato Basil Soup

This vegan version of the classic tomato basil soup is rich, creamy, and full of flavor. Cashew cream adds a luscious texture, while fresh basil brings brightness to the dish. Pair it with crusty bread or a vegan grilled cheese for the ultimate comfort meal.

Ingredients

For the Soup:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 6 medium tomatoes, chopped (or 1 large can of whole peeled tomatoes)
• 2 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon sugar (optional, to balance acidity)
• Salt and pepper to taste

For the Cashew Cream:

• ½ cup raw cashews, soaked in hot water for 15 minutes
• ½ cup water

For Garnish:

• ¼ cup fresh basil leaves, chopped
• A drizzle of olive oil (optional)

Directions

1. Prepare the Soup Base:
   Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
2. Cook the Tomatoes:
   Add chopped tomatoes (or canned tomatoes) to the pot along with vegetable broth, dried oregano, sugar (if using), salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, allowing the flavors to meld.
3. Blend the Soup:
   Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches.
4. Make the Cashew Cream:
   Drain the soaked cashews and blend them with ½ cup of water until smooth and creamy.
5. Combine and Serve:
   Stir the cashew cream into the soup, reserving a little for garnish if desired. Let the soup simmer for 5 more minutes. Serve hot, topped with fresh basil and a drizzle of olive oil.

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2. Hearty Lentil Stew

A comforting, protein-packed dish that’s perfect for chilly evenings. This stew features tender lentils simmered with hearty vegetables in a rich, flavorful broth.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 large potato, diced
• 1 cup green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 can (14 ounces) diced tomatoes
• Salt and pepper to taste

Directions

1. Heat olive oil in a large pot over medium heat. Sauté onions, garlic, carrots, and celery for 5–7 minutes until softened.
2. Add potatoes, lentils, vegetable broth, smoked paprika, thyme, and diced tomatoes. Stir well.
3. Bring the mixture to a boil, then reduce the heat and simmer for 30–35 minutes, or until the lentils and potatoes are tender.
4. Season with salt and pepper to taste before serving.

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3. Vegan Butternut Squash Soup

A silky, mildly sweet soup that’s perfect for fall and winter. Coconut milk adds creaminess, while cinnamon and nutmeg bring warmth to the dish.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 1 cup coconut milk
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• Salt and pepper to taste

Directions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until fragrant and softened.
2. Add butternut squash cubes, vegetable broth, cinnamon, and nutmeg. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until the squash is tender.
3. Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches.
4. Stir in coconut milk and adjust seasoning with salt and pepper. Serve warm.

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4. Spicy Sweet Potato and Black Bean Chili

This smoky, spicy chili is loaded with sweet potatoes, black beans, and bold spices. It’s hearty, nutritious, and perfect for a cozy dinner.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 can (14 ounces) black beans, drained and rinsed
• 1 can (14 ounces) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• Salt and pepper to taste

Directions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until fragrant.
2. Add sweet potatoes, black beans, diced tomatoes, vegetable broth, chili powder, smoked paprika, and cumin. Stir well.
3. Bring to a boil, then reduce heat and simmer for 25–30 minutes, or until the sweet potatoes are tender.
4. Season with salt and pepper to taste before serving.

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5. Vegan Minestrone Soup

This classic Italian soup is a hearty, flavor-packed dish loaded with fresh vegetables, tender pasta, and creamy beans. It’s a comforting meal that’s perfect for any season, and it’s easy to adapt with whatever vegetables you have on hand. The combination of herbs and tomatoes creates a savory broth that ties all the ingredients together beautifully.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 medium zucchini, diced
• 1 can (14 ounces) kidney beans, drained and rinsed
• 1 cup small pasta (like ditalini or elbow macaroni)
• 1 can (14 ounces) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

Directions

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrots, and celery until softened, about 5–7 minutes.
2. Add zucchini, kidney beans, diced tomatoes, vegetable broth, oregano, and basil. Stir well and bring to a boil.
3. Reduce the heat and simmer for 20 minutes. Add the pasta and cook until tender, about 8–10 minutes.
4. Season with salt and pepper before serving.

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6. Coconut Curry Soup

This fragrant soup is a rich blend of creamy coconut milk, vibrant curry spices, and tender vegetables. The warming flavors of ginger, garlic, and curry paste create a dish that’s both satisfying and invigorating. It’s a versatile soup that can be customized with your favorite vegetables and proteins like tofu or chickpeas.

Ingredients

• 1 tablespoon coconut oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons red curry paste
• 1 can (14 ounces) coconut milk
• 3 cups vegetable broth
• 1 cup chickpeas, drained and rinsed
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• Juice of 1 lime
• Salt to taste

Directions

1. Heat coconut oil in a large pot over medium heat. Sauté onion, garlic, and ginger until fragrant and softened, about 5 minutes.
2. Stir in the red curry paste and cook for another minute. Add coconut milk, vegetable broth, chickpeas, red bell pepper, and broccoli.
3. Bring the mixture to a boil, then reduce heat and simmer for 15–20 minutes, or until the vegetables are tender.
4. Stir in lime juice and adjust seasoning with salt. Serve warm with fresh lime wedges.

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7. Vegan French Onion Soup

This plant-based version of the beloved French classic features caramelized onions in a rich, savory broth. Topped with crusty bread and melty vegan cheese, this soup offers all the cozy, comforting flavors you’d expect from the traditional dish, but with a vegan twist. It’s perfect for an elegant starter or a hearty main course.

Ingredients

• 2 tablespoons olive oil
• 4 large onions, thinly sliced
• 2 teaspoons sugar
• 4 cups vegetable broth
• 1 cup dry white wine (optional)
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Slices of crusty bread
• Vegan cheese for topping

Directions

1. Heat olive oil in a large pot over medium heat. Add onions and cook, stirring occasionally, until golden and caramelized, about 25–30 minutes. Add sugar halfway through to enhance the caramelization.
2. Stir in the wine (if using) and cook for 2–3 minutes until reduced. Add vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Preheat the broiler. Ladle the soup into oven-safe bowls, top with a slice of bread, and sprinkle with vegan cheese. Broil for 2–3 minutes, or until the cheese is melted and bubbly. Serve immediately.

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8. Chunky Vegetable Stew

This thick and hearty vegetable stew is packed with nutritious ingredients and bold flavors. Tender chunks of potatoes, carrots, and green beans are simmered in a savory broth spiced with herbs, making it a comforting one-pot meal that’s perfect for cold nights. It’s a versatile recipe that allows for easy customization based on seasonal vegetables.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 medium carrots, diced
• 2 medium potatoes, diced
• 1 cup green beans, chopped
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 can (14 ounces) diced tomatoes
• Salt and pepper to taste

Directions

1. Heat olive oil in a large pot over medium heat. Sauté onions and garlic until softened, about 5 minutes.
2. Add carrots, potatoes, green beans, vegetable broth, thyme, smoked paprika, and diced tomatoes. Stir well.
3. Bring the mixture to a boil, then reduce the heat and simmer for 30–35 minutes, or until the vegetables are tender.
4. Season with salt and pepper before serving.

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9. Roasted Red Pepper and Tomato Soup

This vibrant soup combines the smoky sweetness of roasted red peppers with the bright acidity of tomatoes. It’s blended to a smooth consistency and enhanced with garlic and herbs for a rich, satisfying flavor. Perfect as a starter or light dinner, this soup pairs beautifully with a slice of crusty bread.

Ingredients

• 4 red bell peppers, roasted and peeled
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14 ounces) diced tomatoes
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Directions

1. Roast the bell peppers over an open flame or in the oven until the skins are charred. Place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skins and remove the seeds.
2. Heat olive oil in a large pot over medium heat. Sauté onions and garlic until softened, about 5 minutes.
3. Add roasted bell peppers, diced tomatoes, vegetable broth, and smoked paprika. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches. Adjust seasoning with salt and pepper.

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10. Vegan Corn Chowder

This creamy, dairy-free corn chowder is a hearty and comforting dish that highlights the natural sweetness of corn. With chunks of potatoes and a hint of coconut milk, this chowder is both satisfying and flavorful, making it a great choice for cozy evenings.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium potatoes, diced
• 3 cups corn kernels (fresh or frozen)
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Directions

1. Heat olive oil in a large pot over medium heat. Sauté onions and garlic until softened, about 5 minutes.
2. Add potatoes, corn, vegetable broth, and smoked paprika. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes are tender.
3. Stir in the coconut milk and simmer for another 5 minutes. Use an immersion blender to partially blend the soup for a creamy texture, leaving some chunks intact. Season with salt and pepper before serving.

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11. Moroccan Chickpea Stew

This aromatic stew features chickpeas, tomatoes, and warming spices like cumin and cinnamon. Sweet raisins and savory vegetables create a perfect balance of flavors, making this stew a hearty and unique addition to your dinner table.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 can (14 ounces) chickpeas, drained and rinsed
• 1 can (14 ounces) diced tomatoes
• 2 cups vegetable broth
• ½ cup raisins
• 1 medium sweet potato, diced
• Salt and pepper to taste

Directions

1. Heat olive oil in a large pot over medium heat. Sauté onions and garlic until fragrant, about 5 minutes.
2. Add cumin and cinnamon, stirring for 1 minute to toast the spices.
3. Add chickpeas, diced tomatoes, vegetable broth, raisins, and sweet potato. Bring to a boil, then reduce heat and simmer for 25–30 minutes, or until the sweet potato is tender.
4. Season with salt and pepper before serving.

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12. Vegan Mushroom Barley Soup

This hearty soup combines earthy mushrooms, chewy barley, and a savory broth for a comforting and satisfying meal. Packed with nutrients, it’s perfect for cold weather or when you’re craving something wholesome and filling.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups mushrooms, sliced
• ¾ cup pearl barley
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste

Directions

1. Heat olive oil in a large pot over medium heat. Sauté onions and garlic until softened, about 5 minutes.
2. Add mushrooms and cook until browned, about 5–7 minutes.
3. Stir in barley, vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 40–45 minutes, or until the barley is tender.
4. Adjust seasoning with salt and pepper before serving.

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Conclusion

Vegan soups and stews are not only comforting and nutritious but also incredibly versatile, allowing you to customize ingredients to suit your taste and pantry. Whether you’re looking for a creamy tomato soup, a hearty lentil stew, or a globally inspired chickpea dish, this collection has something for everyone. Try these recipes to bring warmth and flavor to your table, and enjoy the satisfaction of healthy, plant-based cooking!