Home Vegan Post Easy Vegan Soup Recipes: Nourishing, Simple, and Perfect Year-Round

Easy Vegan Soup Recipes: Nourishing, Simple, and Perfect Year-Round

There’s something timeless and comforting about a warm bowl of soup—especially when it's made with whole, plant-based ingredients. Whether you’re searching for a quick lunch, a cozy dinner, or a nutrient-packed meal to prep ahead, these easy vegan soup recipes are satisfying, flavorful, and beginner-friendly.

With over 6,600 monthly searches for the keyword “vegan soup recipes” and a low competition score, this topic is a goldmine for plant-based eaters and home cooks alike. And when you add modifiers like “easy,” “high-protein,” or “winter,” you can narrow in on evergreen long-tail traffic that's more likely to convert and engage.

This guide includes 10 easy vegan soup recipes that use pantry staples, seasonal produce, and simple prep methods. Whether you're a seasoned vegan or just exploring plant-based meals, these recipes are designed to deliver comfort, nutrition, and big flavor—without fuss.

1. Easy Vegan Lentil Soup

Why it’s great: High in protein, fiber-rich, and budget-friendly.

Ingredients:

  • 1 tbsp olive oil

  • 1 onion, chopped

  • 2 carrots, diced

  • 2 celery stalks, chopped

  • 3 garlic cloves, minced

  • 1 tsp cumin

  • 1 tsp smoked paprika

  • 1½ cups dried lentils

  • 1 can diced tomatoes

  • 6 cups vegetable broth

  • Salt and pepper to taste

  • 1 tbsp lemon juice (optional)

Instructions:

  1. In a large pot, sauté onion, carrot, and celery in olive oil until soft.

  2. Add garlic and spices; cook for 1 minute.

  3. Stir in lentils, tomatoes, and broth.

  4. Bring to a boil, reduce heat, and simmer for 30–35 minutes until lentils are tender.

  5. Add lemon juice, season to taste, and serve warm.

Pro tip: Add a handful of spinach at the end for extra greens.

2. Creamy Vegan Tomato Basil Soup

Why it’s great: Comforting, creamy (without dairy), and quick.

Ingredients:

  • 1 tbsp olive oil

  • 1 onion, chopped

  • 3 garlic cloves, minced

  • 2 cans whole peeled tomatoes

  • 1 cup canned coconut milk

  • 1 cup vegetable broth

  • 1 tsp dried oregano

  • 1 handful fresh basil

  • Salt and pepper to taste

Instructions:

  1. Sauté onion and garlic until translucent.

  2. Add tomatoes, oregano, broth, and bring to a boil.

  3. Simmer for 15 minutes.

  4. Add coconut milk and basil.

  5. Blend using an immersion blender until smooth.

  6. Adjust seasoning and serve with crusty bread.

3. Vegan Chickpea Noodle Soup

Why it’s great: A plant-based twist on classic chicken noodle soup.

Ingredients:

  • 1 tbsp olive oil

  • 1 onion, chopped

  • 2 carrots, sliced

  • 2 celery stalks, chopped

  • 3 garlic cloves, minced

  • 6 cups vegetable broth

  • 1 can chickpeas, drained

  • 1½ cups dry pasta (rotini or shells work well)

  • 1 tsp thyme

  • 1 tsp turmeric

  • Salt and pepper to taste

Instructions:

  1. Sauté onion, carrot, and celery for 5–7 minutes.

  2. Add garlic, turmeric, thyme.

  3. Add broth and bring to a boil.

  4. Stir in pasta and chickpeas.

  5. Simmer until pasta is al dente.

  6. Season to taste and enjoy.

Optional: Add a squeeze of lemon before serving for brightness.

4. Vegan Butternut Squash Soup

Why it’s great: Velvety, sweet-savory, and nutrient-dense.

Ingredients:

  • 1 tbsp olive oil

  • 1 onion, chopped

  • 3 garlic cloves

  • 1 medium butternut squash, peeled and cubed

  • 2 carrots, chopped

  • 4 cups vegetable broth

  • 1 cup coconut milk

  • Salt, pepper, and nutmeg to taste

Instructions:

  1. Sauté onion and garlic.

  2. Add squash, carrots, and broth.

  3. Simmer 25–30 minutes, until soft.

  4. Blend until smooth.

  5. Stir in coconut milk and seasonings.

Perfect for: Meal prep or holiday starters.

5. Easy Vegan Minestrone Soup

Why it’s great: Hearty, veggie-packed, and endlessly customizable.

Ingredients:

  • 1 tbsp olive oil

  • 1 onion

  • 2 carrots

  • 2 celery stalks

  • 3 garlic cloves

  • 1 zucchini

  • 1 can kidney beans

  • 1 can diced tomatoes

  • 1½ cups dry pasta

  • 6 cups vegetable broth

  • 1 tsp Italian seasoning

  • 1 cup chopped kale or spinach

Instructions:

  1. Sauté onion, carrot, celery, and garlic.

  2. Add zucchini, beans, tomatoes, seasoning, and broth.

  3. Bring to a boil; add pasta.

  4. Simmer until pasta is cooked.

  5. Stir in kale and cook 2–3 more minutes.

Serve with: Whole grain bread or a sprinkle of nutritional yeast.

6. Spicy Vegan Black Bean Soup

Why it’s great: Protein-rich and packed with bold flavors.

Ingredients:

  • 1 tbsp olive oil

  • 1 onion

  • 3 garlic cloves

  • 2 cans black beans, drained

  • 1 can diced tomatoes with green chilies

  • 1 tsp cumin

  • 1 tsp chili powder

  • 3 cups vegetable broth

  • Lime and cilantro for garnish

Instructions:

  1. Sauté onion and garlic.

  2. Add beans, tomatoes, spices, and broth.

  3. Simmer 20 minutes.

  4. Blend partially for a creamy texture.

  5. Top with lime juice and chopped cilantro.

7. Vegan Broccoli Cheddar Soup

Why it’s great: Comfort food made healthy and dairy-free.

Ingredients:

  • 1 tbsp olive oil

  • 1 onion

  • 2 garlic cloves

  • 3 cups chopped broccoli

  • 1 potato, cubed

  • 1½ cups plant milk

  • 3 tbsp nutritional yeast

  • 4 cups vegetable broth

  • Salt, pepper, turmeric

Instructions:

  1. Sauté onion and garlic.

  2. Add broccoli, potato, broth, and simmer until soft.

  3. Blend half the mixture.

  4. Stir in milk and nutritional yeast.

  5. Simmer 5 more minutes.

8. Detox Green Vegan Soup

Why it’s great: Light, anti-inflammatory, and great for digestion.

Ingredients:

  • 1 tbsp olive oil

  • 1 leek, sliced

  • 2 garlic cloves

  • 1 zucchini

  • 1 cup broccoli

  • 1 celery stalk

  • 2 cups spinach

  • 4 cups vegetable broth

  • Juice of 1 lemon

  • Herbs like parsley or dill

Instructions:

  1. Sauté leek and garlic.

  2. Add veggies and broth.

  3. Simmer 15 minutes.

  4. Add spinach at the end.

  5. Blend until creamy.

  6. Finish with lemon juice and fresh herbs.

9. Vegan Corn Chowder

Why it’s great: Creamy and satisfying, without the dairy.

Ingredients:

  • 1 tbsp olive oil

  • 1 onion

  • 2 garlic cloves

  • 2 cups corn (fresh or frozen)

  • 1 potato

  • 3 cups vegetable broth

  • 1 cup plant milk

  • ½ tsp smoked paprika

  • Salt and pepper

Instructions:

  1. Sauté onion and garlic.

  2. Add corn, potato, and broth.

  3. Simmer 20–25 minutes.

  4. Blend half the soup.

  5. Stir in milk and paprika.

Optional: Add green onions or jalapeño for a kick.

10. Coconut Curry Red Lentil Soup

Why it’s great: Bold, spicy, and satisfying.

Ingredients:

  • 1 tbsp coconut oil

  • 1 onion

  • 2 garlic cloves

  • 1 tbsp grated ginger

  • 1 tbsp curry powder

  • 1½ cups red lentils

  • 1 can coconut milk

  • 4 cups vegetable broth

  • Juice of 1 lime

  • Cilantro

Instructions:

  1. Sauté onion, garlic, and ginger in coconut oil.

  2. Add curry powder, lentils, broth, and coconut milk.

  3. Simmer for 25 minutes.

  4. Add lime juice and garnish with cilantro.

Soup Tips for Vegan Home Cooks

  • Use seasonal produce for budget-friendly cooking.

  • Batch cook and freeze for future meals.

  • Use immersion blenders for quick purees without mess.

  • Add fresh herbs or citrus at the end for brightness.

  • Make it heartier by adding grains like quinoa or rice.

Vegan and Cozy—Inside and Out

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Final Thoughts

From classic lentil soup to bold coconut curry, vegan soup recipes offer warmth, comfort, and nourishment year-round. They’re affordable, adaptable, and easy to make in large batches—perfect for busy plant-based eaters.

Whether you're meal prepping for the week or just craving something cozy, these recipes are the perfect go-to. Bookmark them, mix and match ingredients, and make them your own.

Healthy, hearty, and 100% plant-powered.