Warm Vegan Soup Recipe Roundup
Now that we are right smack in the middle of winter, it’s officially soup season in my house. That’s why I’m sharing a full round-up of all of my favorite vegan soup recipes.
This soup round-up has the perfect soup for every occasion whether you are sick and in need of some healing soups, or looking to recreate a childhood favorite by veganizing it. Don’t forget to let me know which one is your favorite by tagging me in your creation on Instagram!
Vegan Lasagna Soup Recipe (Gluten-Free & Oil-Free)
This lasagna soup is fantastic because it packs all of the traditional lasagna flavors without all of the prep work.
How To Make This Special Recipe
In your dutch oven or in a large pot, start heating your garlic with 1-2 tablespoons of water. Once that starts cooking, add in all of your vegetables, including the cherry tomatoes.
Let the vegetables soften for about 5 to 7 minutes, and then add in your lentils, water, and tomato sauce. If your tomato sauce does not have any seasonings in it, add in some Italian herbs, too.
Mix everything together and bring it to a boil. Once it’s boiling, break-up your lasagna noodles and slowly add them to the soup.
Cover the soup and let it simmer for about 15 to 20 minutes, or until the lasagna noodles and lentils are fully cooked.
Once they are cooked, add in your spinach and let it wilt, mixing the soup well. Serve this soup with basil, red pepper flakes, and/or nutritional yeast as a topping.
Hack It
- Amp up the flavor: Top this recipe with some vegan mozzarella or cashew cheese ricotta for a flavor boost.
- Kick up the spice too: Add in red pepper flakes to give it an extra kick.
- Amp up the nutrients: Add in extra veggies, like eggplant, zucchini, or kale, to give it an added nutrient boost.
- Serve With Vegan Cream Cheese: Find the recipe here.
The Recipe: Vegan Lasagna Soup Recipe
Ingredients
- 1 Red Onion, Chopped
- 1 Red Bell Pepper, Chopped
- 12 Cremini Mushrooms, Chopped
- ¾ cup Cherry Tomatoes
- 2 tbsp Garlic, Minced
- ¾ cup Dry Red Lentils
- 2 cups Tomato Sauce
- 2½ cups Vegetable Broth, Or water
- 1 tsp Italian seasoning
- 5 Rice Lasagna Sheet
- 2 cups Baby Spinach
Equipment
- Dutch Oven (optional)
Instructions
- Chop your mushrooms, bell pepper and onion.
- In a large pot or dutch oven, heat your minced garlic with 1 to 2 tablespoons of water. Add your vegetables to the pot, along with your whole cherry tomatoes.
- Once the vegetables start to soften (about 5 to 7 minutes), add the lentils, water and tomato sauce.
- Add some Italian seasoning for extra flavour, (if you’re using pasta sauce, this may not be necessary).
- Mix well. Bring the soup to a boil and break apart your 5 lasagna sheets and throw them in. Let it simmer on low-heat while covered for about 15-20 minutes or until lentils and lasagna noodles have been cooked well.
- Add in a handful of spinach and mix around until wilted. Let cool and separate into tupperware or soup containers. Garnish with red pepper flakes, nutritional yeast and/or fresh basil.
Vegan Red Curry Soup
If the winter blues start to creep up on you, this vegan red curry soup will do the trick. It is super comforting with the curry flavors, and it is filled with veggies, so it’s nutritious too.
How To Make This Recipe
This vegan red curry soup is a breeze to make. First of all, you’ll need to roast your sweet potatoes and red bell peppers in the oven for about 20 minutes at 400 degrees.
While that’s roasting, you can saute the garlic and onions until translucent. Add in the red curry paste and stir until the garlic and onions are fully covered.
Once the roasted veggies are done, add them to the pot along with the vegetable broth, almond milk, peanut butter, ginger, salt, and brussels sprouts.
Give it a good stir and let it simmer for about 10 minutes. After that, take your immersion blender (or put almost half of the soup in a regular blender) and puree ‘til about half the soup is smooth.
Separate it into bowls and garnish with fresh cilantro and some peanuts for that final touch.
Hack it – Tips on how to make this recipe better
- Add some sriracha or red chilis on top for some extra spice.
- Garnish with some cashews or peanuts to give it a little crunch.
- Sneak in some extra veggies. You won’t even notice!
The Recipe: Vegan Red Curry Soup
Ingredients
- 2 sweet potato, chopped into small cubes, approximately 3 cups
- 2 red bell pepper, diced
- 3 cloves garlic, minced
- 1 onion, chopped
- 2 cups brussels sprouts, quartered
- 2 tbsp red curry paste
- 1½ cups almond milk
- ½ tsp ground ginger
- 1 tbsp peanut butter
- 3½ cups vegetable broth
- 1 lime, freshly squeezed
Instructions
- Preheat the oven to 400F. Place sweet potato and bell pepper in the oven for 20 minutes, until they’re both tender and tasty.
- In the meantime, heat the onion and garlic until translucent, approximately 5 minutes. Add the red curry paste and stir ‘til fully covered.
- Add the roasted vegetables to the pot, along with the vegetable broth, vegan milk, peanut butter, ginger salts, and brussels sprouts. Stir and simmer over medium heat for about 10 minutes.
- Using an immersion blender, puree the soup until half is blended smooth. Garnish with fresh cilantro and peanuts. Voila!
Vegan Cabbage Soup Recipe
If you’re feeling under the weather, try making a batch of this vegan cabbage soup. It is super light and perfect for helping your body detox while still tasting totally amazing.
How To Make This Recipe
Add garlic and onion to a pot over medium heat and cook until translucent, it takes approximately 3 minutes.
After that, add in the potatoes, carrots, celery, and spices to the pot, stir and cook for an additional 5 minutes until soft.
Then, add the vegetable broth, diced tomatoes, and cabbage to the pot. Bring it to a boil, then simmer for 25 minutes till everything is cooked. Add in some tofu at the end, if desired.
Hack it – Tips on how to make this recipe even better
- Add some sriracha or red chili flakes on top to amp up the spice.
- Blend it up for a creamier soup with a delicious flavor.
The Recipe: Vegan Cabbage Soup Recipe
Ingredients
- 4 cloves garlic
- 4 yukon gold potatoes
- 2 carrot, diced
- 2 ribs celery, diced
- 1 yellow onion, diced
- 1 tsp oregano
- 1 tsp ginger
- 1 ½ tsp garlic powder
- 8 cups vegetable broth
- 1 ½ cups diced tomatoes, canned
- ½ green cabbage, finely chopped
- 500g extra firm tofu, pressed and chopped
Instructions
- Add garlic and onion to a pot over medium heat and cook until translucent, approximately 3 minutes.
- Add the potatoes, carrots, celery and spices to the pot, stir and cook for an additional 5 minutes until soft.
- Add the vegetable broth, diced tomatoes and cabbage to the pot. Bring to a boil, then simmer for 25 minutes until everything is cooked through. Add the tofu in at the end if desired.
Vegan Tomato Soup Recipe With Red Lentils & Cashews
This isn’t your grandma’s traditional vegan tomato soup. This tomato soup remix has some extra health benefits from lentils, cashews, and the fresh basil.
How To Make This Recipe
You only need one pot to make this creamy Vegan Tomato Soup recipe. A handheld immersion blender or countertop blender will work to make this soup have a smooth texture.
You start by sauteing the pepper and onions until softened, then add the remaining ingredients to the pot, bring to a boil and let simmer for about 10 minutes until all the lentils are cooked.
Lentils are cooked once they are soft and no longer crunchy. I find a tell tale sign of red lentils being cooked is when they turn a yellow color.
Hack it – Tips on how to make this recipe even better
- Add a vegan grilled cheese on the side.
- Swap the basil or just add-in some spinach for an extra nutrient boost.
- Top with red chili flakes for some extra spice!
The Recipe: Vegan Tomato Soup Recipe With Red Lentils & Cashews
Ingredients
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 tsp garlic powder
- ½ tsp red pepper flakes
- ¾ cup red lentils
- ½ cup cashews
- 2 ¼ cups vegetable broth
- 2 cups chopped tomatoes, canned or fresh
- 1 handful fresh basil
Instructions
- In a pot over medium heat, add the onion and pepper as well as a tablespoon of water or vegetable broth. Saute until softened, for approximately 3 minutes.
- Add the rest of the ingredients to the pot except for the fresh basil. Bring to a boil, then cover and simmer on low heat for 8 to 10 minutes until the lentils have cooked.
- Add the fresh basil into the soup. Allow to cool until safe to handle, then using an immersion blender or countertop blender, combine until a smooth soup is formed. Enjoy.
Vegan Chicken Noodle Soup (With Tofu, Kale, and Mushrooms)!
This Vegan Chicken Noodle Soup is warming, nourishing, and downright delicious. Using just simple whole-foods, plant-based ingredients, this oil-free recipe is ideal for Fall or Winter Time when the weather starts to get colder.
How To Make This Recipe
First, cook your pasta according to package directions and set it aside.
In a pot over medium heat, add the carrot, celery, onion, and garlic with 1 to 2 tablespoons of vegetable broth. Saute until softened, approximately 5 to 10 minutes.
Then, add the rest of the ingredients except for the kale and green peas to the pot. Bring it to a boil, then simmer for 10 minutes.
Lastly, add the kale and peas to the pot, and stir until the peas have thawed and the kale has wilted. Add the soup to bowls with the cooked pasta, or store in the fridge separately for up to four days.
Hack it – Tips on how to make the recipe better
- Swap out or add in any veggies according to your own preference.
- Add some red pepper flakes to give it a little spice.
The Recipe: Vegan Chicken Noodle Soup
Ingredients
- 2 stalks celery, chopped
- 2 carrots, peeled & diced
- ½ yellow onion, diced
- 4 garlic cloves, minced
- 350 grams extra firm tofu, pressed, sliced into 1 inch cubes
- 2 cups kale
- 1 cup crimini mushrooms
- 6 cups vegetable broth
- 1 teaspoon poultry seasoning
- 1 teaspoon dried thyme
- 1 ½ cups green peas
- 1 ½ cups brown rice pasta
Instructions
- Cook your pasta according to package directions and set aside.
- In a pot over medium heat, add the carrot, celery, onion and garlic with 1 to 2 tablespoons of vegetable broth. Saute until softened, approximately 5 to 10 minutes.
- Add the rest of the ingredients except for the kale and green peas to the pot. Bring to a boil, then simmer for 10 minutes.
- Add the kale and peas to the pot, and stir until the peas have thawed and kale has wilted. Add to bowls with the cooked pasta, or store in the fridge separately for up to four days.
@plantyou Soup or pumpkin spice? You can only pick one. #HelloFall #autumn #soup #soupseason #vegan #veganrecipe #souprecipe #plantbased #recipe
♬ original sound - Carleigh Bodrug - plantyou
Notes
Healing Vegan Lentil, Potato, and Kale Soup
There’s nothing like the classic winter cold but this healing lentil, potato, and kale soup is here to help you. The Healing Lentil, Potato, and Kale Soup is comforting, delicious, and so packed full of nutrients to help you get over the worst winter cold. Also, you can’t go wrong! It’s plant-based, vegan, dairy, and oil-free.
How To Make This Recipe
First, in a large pot, heat the onion, carrots, and peppers in a pot over medium heat for a few minutes.
Then, add lentils, broth, turmeric, garlic powder, vinegar, chili flakes, and soy sauce.
Stir everything together and bring to boil. Once the soup has reached a boil, reduce heat to low and simmer, cover for 20 minutes. After that, add chopped potatoes and simmer, cover for 15 minutes more or until the potatoes are tender. Add kale and simmer for 5 additional minutes.
Season to taste with salt and pepper, and serve it up hot.
Hack it – Tips on how to make this recipe even better
- Make it even healthier by making your own veggie broth.
- Add some mushrooms for a nutrient and protein boost.
The Recipe: Healing Kale, Potato Lentil Soup
Ingredients
- 1 Yellow Onion (Chopped), (Chopped)
- 1 cup Brown Lentils (Rinsed)
- 1 cup Matchstick Carrots
- 2 Red Bell Peppers (Chopped)
- 2 Medium Potatoes (Diced)
- 1 Whole Bunch of Kale (Chopped)
- 6 cups Cups of Low Sodium or No Sodium Added Vegetable Broth
- 1 tsp Turmeric
- 1 tbsp Red Chilli Flakes
- 1 tbsp Apple Cider Vinegar
- 1 1Tbsp Garlic Powder
- 2 Tbsp Soy Sauce (to taste)
Instructions
- Heat the onion, carrots and peppers in a pot over medium heat for a few minutes.
- Add lentils, broth, turmeric, garlic powder, vinegar, chilli flakes and soy sauce. Stir together and bring to a boil. Once soup has reached a boil, reduce heat to low and simmer, covered for 20 minutes.
- Add chopped potatoes and simmer, covered for 15 minutes or until potatoes are tender.
- Add kale and simmer for 5 more minutes. Season to taste with salt and pepper
Creamy Vegan Tomato Soup With Coconut Milk
Are you ready to time travel back to your childhood favorite? This vegan tomato soup is just like Campbell’s but without all of the junk. It is super creamy and will have you filled with many happy memories.
How To Make This Recipe
In a Dutch oven or soup pot, add the onion, red pepper, and garlic. Saute for between 1-2 minutes.
Mix in the remaining ingredients, and simmer for 5 to 10 minutes to allow the flavours to meld.
Use an immersion blender or pour the soup mixture into a blender and puree to your desired texture.
Serve hot and enjoy!
Hack it – Tips on how to make the recipe better
- If you don’t like coconut milk, swap the coconut milk for soy milk or an unsweetened almond milk.
- Add red pepper flakes for an extra kick of spice.
- Serve with vegan grilled cheese for your childhood-favorite vibes.
The Recipe: Vegan Creamy Tomato Soup With Coconut Milk
Ingredients
- 1 Chopped Onion
- 1 Chopped Red Pepper
- 1 tbsp Minced Garlic
- 1 28-ounce can Crushed Tomatoes
- 1.5 Cups Vegetable Broth
- 1 Cup Coconut Milk
- 2 Tbsp Basil Paste
- 1 Tbsp Tomato Paste
- 1 Tbsp Chili Flakes
Instructions
- In a Dutch oven or soup pot add the onion, red pepper and garlic. Saute for between 1-2 minutes.
- Mix in the remaining ingredients, and simmer for 5 to 10 minutes to allow the flavours to meld.
- Use an immersion blender or pour the soup mixture into a blender and puree to your desired texture.
- Serve hot and enjoy!
Plant-based Lentil Chili Recipe (Bean-free and oil-free)
This warm and cozy Vegan Lentil Chili is the perfect recipe to have on repeat this winter. It also comes together in just one pot using simple whole-foods, plant-based ingredients like lentils, cilantro, corn, and bell peppers. It’s also completely oil-free.
How To Make This Recipe
First, add 1-2 tbsp of vegetable broth to your pot or dutch oven.
Then, rinse and drain your can of lentils. Then add the lentils, crushed tomatoes, and broth to a pot and bring it to a boil.
Add the spices and maple syrup, stir and cook over medium-high heat for 15 to 20 minutes.
Remove from the heat, add the almond butter, and begin to stir.
Taste and adjust seasonings as needed. Store in a covered container for up to 5 days in the fridge.
Hack it – Tips on how to make this recipe even better
- Make it even healthier by making your own vegetable broth.
- Add in some mushrooms for an extra protein boost.
- Serve with a side of vegan cornbread for an hearty meal.
The Recipe: One Pot Vegan Lentil Chili
A simple one pot vegan lentil chili based around whole, plant-based foods.Ingredients
- 1 red bell pepper, seeds removed, diced
- ½ yellow onion, diced
- 2 cloves garlic, minced
- 3.5 Cups Crushed Tomatoes, Canned
- 1 Cup Green Lentils, Canned, drained and rinsed
- 3.5 Cups Organic Vegetable Broth
- 2 Tsp Cumin
- 2 Tsp Chili Powder
- 1 Tsp Sea Salt
- ¼ Tsp Cayenne Pepper
- 2 Tbsp Maple Syrup
- 1 cup frozen corn
- 1 cup cilantro, chopped
- 2 Tbsp Almond Butter
Equipment
- Pot or dutch oven
Instructions
- Heat 2-3 tbsp of broth in a pot over medium heat. Add bell pepper, onion, and garlic. Saute for 3-5 minutes until the onions start becoming translucent. Then add lentils, crushed tomatoes, and the rest of the broth.
- Bring the contents to a boil. Add the spices, salt, and maple syrup. Stir and cook over medium-high heat for 15-20 minutes. Make sure the pot is covered with a lid. I recommend stirring your chili every few minutes.
- Next, add the corn kernels and cilantro, and cook for another 10 minutes. Remove the chili from the heat, add the almond butter, and stir it in. Taste and adjust seasonings as needed.
Calories: 377.1kcal, Carbohydrates: 66.9g, Protein: 19.8g, Fat: 6.4g, Saturated Fat: 0.6g, Polyunsaturated Fat: 1.9g, Monounsaturated Fat: 3.1g, Sodium: 889.2mg, Potassium: 1432.2mg, Fiber: 22.1g, Sugar: 18.6g, Vitamin A: 2038.7IU, Vitamin C: 65.4mg, Calcium: 163mg, Iron: 8mg
