You won't miss the heavy cream or meat-based broths in these vegan soup recipes. Layers of vegetables and plant-based ingredients make these soups ultra-cozy.
17 Soul-Warming Vegan Soup Recipes
Updated on Nov. 25, 2024
Soups are one of the easiest, most delicious dishes to make without any meat or dairy. Thanks to the power of vegetable broth, hearty beans, slow-cooked veggies and plant-based butters and milks, these Test Kitchen-approved vegan soup recipes are hearty enough to be the main dish.
While many soups are naturally vegan, it’s also possible to make creamy soups without a drop of cream. Using plant-based dairy substitutes like vegan butter and nondairy milk alternatives is one way to achieve creaminess in vegan soups. You can also add pureed squash and even buttery blended cashews (like in this vegan mac and cheese).
To achieve that rich umami flavor of meaty slow-cooked stews, stock up on pantry staples like dried mushrooms and veggie broth. Both add savory earthiness to soups and chilis. Most of these vegan soup recipes also taste wonderful with the addition of high-protein meat substitutes like soy crumbles.
Grab your spoons and dig in!
1/17
Vegetable Lentil Soup
Total Time
4 hours 45 min
Servings
6 servings (about 2 quarts)
From the Recipe Creator:
Here’s a healthy slow-cooker soup that's ideal for vegetarians and those watching their weight. Butternut squash and lentils make it hearty, while herbs and other veggies round out the flavor. —Mark Morgan, Waterford, Wisconsin
Lentils cook up nicely in the slow cooker. No need to soak in advance, just rinse well and add to the pot with a melange of butternut squash and other veggies. It’s a cheap soup recipe that will keep your belly full without breaking the bank.
2/17
Vegan Potato Soup
Total Time
50 min
Servings
8 servings (2 quarts)
From the Recipe Creator:
It can be a challenge to find a great vegan potato soup, as most recipes contain cream. But this delicious version keeps the luxurious texture without the dairy. —Jenna Urben, McKinney, TX
This thick, hearty potato soup takes advantage of the many good vegan butter and milk substitutes on the market today. (Try our favorite non-dairy milk brands, if you don’t have a favorite yet.) The result is a creamy soup that no one would guess is vegan.
3/17
Moroccan Chickpea Stew
Total Time
30 min
Servings
4 servings
From the Recipe Creator:
When I'm invited to a potluck, I easily double or triple this healthy Moroccan chickpea stew to treat the crowd to an exotic dish of enticing, bold flavors. —Heather Demeritte, Scottsdale, Arizona
In this recipe, a Moroccan spice blend adds complexity and heat to a simple plant-based stew. Pair with couscous or pita bread—or make a gluten-free dinner by serving the soup with rice or quinoa.
Whether you’re a vegan or simply trying to eat more plant-based foods, we have these vegan main dishes for you!
4/17
Vegan Butternut Squash Soup
Total Time
1 hour 35 min
Servings
8 servings
From the Recipe Creator:
Apple and winter squash are fantastic together. They are the perfect pair for this cozy, vegan butternut squash soup. For a slightly different flavor that still features classic fall produce, substitute a ripe pear for the apple. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin
The most surprising ingredient in this butternut soup? Apple! The fruit draws out the natural sweetness of butternut squash. The squash is so creamy that it becomes silky-smooth when blended, no dairy required. If you enjoyed this, then you must check out our collection of dairy-free soups.
5/17
Pumpkin Soup
Total Time
1 hour 40 min
Servings
8 servings
From the Recipe Creator:
In this warming fall soup, roasted and caramelized pumpkin mingles with creamy coconut milk and fragrant cumin, coriander and cardamom, creating a silky texture that’s comforting without being heavy. —Julie Andrews, Rockford, Michigan
This is one of the simplest vegan soups around, since the main ingredient comes in a can. No need to use fresh pumpkin here, since the uniform, super-smooth texture of canned pumpkin actually works best. A dash of coconut milk, maple syrup and cinnamon make this one of our best fall recipes.
6/17
Bean Counter Chowder
Total Time
30 min
Servings
8 servings (2 quarts)
From the Recipe Creator:
This hearty chowder is one of our favorite vegetarian dishes. Loaded with beans, noodles and bright herbs, it's so comforting on a chilly day. —Vivian Haen, Menomonee Falls, Wisconsin
This soup is everything you want on a chilly day: simple, cozy and filling. Use your favorite type of mild bean here, like great northern beans or cannellini beans.
7/17
Vegetarian Split Pea Soup
Total Time
1 hour 45 min
Servings
7 servings
From the Recipe Creator:
Even the pickiest eater will request this vegetarian split pea soup recipe time and again. Thick and well-seasoned, it's a nutritional powerhouse packed with fiber and protein. It's wonderful with a slice of crusty French bread. —Michele Doucette, Stephenville, Newfoundland
Many split pea soups include ham, which adds smoky flavor and richness to the broth—but it’s not the only way to make a really good pea soup. This vegan recipe adds mustard for an umami flavor, as well as a sweet, complex base of leeks, potatoes and carrots. This soup is perfect for people new to vegan recipes.
8/17
Vegan Cabbage Soup
Total Time
6 hours 10 min
Servings
10 servings (2-1/2 quarts)
From the Recipe Creator:
Comforting soups that simmer all day long are staples on cool, busy days. For a heartier version of this vegan cabbage soup, stir in canned beans, such as cannellini or navy beans. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin
Shredded cabbage makes an affordable and healthy base for a vegan soup. The cabbage slowly simmers in a cozy, tomato-rich stock until it becomes tender and super-savory. To fill out a full meal, add a can of beans to the pot.
9/17
So-Easy Gazpacho
Total Time
15 min
Servings
5 servings
From the Recipe Creator:
My daughter got this gazpacho recipe from a college friend and shared it with me. Now I serve it often as an appetizer. It certainly is the talk of any party. —Lorna Sirtoli, Cortland, New York
Many gazpacho recipes are naturally vegan, since they’re meant to be quite simple, showcasing the flavor of in-season tomatoes. This sweet-tangy recipe is delicious in a big bowl at lunchtime, and it also makes a refreshing party appetizer.
10/17
Vegan Carrot Soup
Total Time
30 min
Servings
6 servings
From the Recipe Creator:
Yukon Gold potatoes—instead of cream—make this smooth carrot soup vegan and add a mild sweetness. If you don't have Yukon Golds on hand, russet potatoes will work too. —Taste Recipes Test Kitchen
The trick to a velvety smooth carrot soup isn’t cream—it’s potatoes. Adding a Yukon gold to your recipe will make a super-smooth texture that doesn’t dilute the delicate, sweet flavor of carrots. Serve with crusty bread and your favorite vegan butter.
11/17
Hearty Vegetarian Chili
Total Time
30 min
Servings
9 servings (2-1/4 quarts)
From the Recipe Creator:
Rich and flavorful, this chili is absolutely packed with fun veggies like mushrooms, beans and sun-dried tomatoes. It's so filling, you'll win over any meat lover. —Pam Ivbuls, Omaha, Nebraska
A good chili recipe demands a balanced spice blend and rich tomato broth, both of which are naturally vegan. When you add lots of tasty beans and mushrooms, you won’t even miss the meat.
12/17
Vegan Tortilla Soup
Total Time
30 min
Servings
8 servings (3 quarts)
From the Recipe Creator:
Quinoa may be an unconventional ingredient, but it adds protein in this vegan tortilla soup, making it hearty enough for a main dish. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin
When eating vegan, it can be a challenge to get enough protein. This tortilla soup includes a hefty portion of quinoa, a good (and gluten-free) source of protein. Adding a topper of cubed avocado makes it hearty enough for dinner.
13/17
Mushroom and Broccoli Soup
Total Time
1 hour 5 min
Servings
8 servings (1-1/2 quarts)
From the Recipe Creator:
One of my girls won’t eat meat and the other struggles to get enough fiber. This recipe is a perfect way to give them what they need in a dish they love to eat. I save my broccoli stems in the freezer until I have about two small bags, and then I make soup. —Maria Davis, Flower Mound, Texas
This soup is a great kid-friendly vegan recipe. While the recipe calls for only one bunch of broccoli, you can also add finely sliced broccoli stalks (save them in the freezer to use up in this soup). If you enjoyed this recipe, then you must try our vegan broccoli cheddar soup.
14/17
Cabbage Barley Soup
Total Time
6 hours 30 min
Servings
8 servings (3 quarts)
From the Recipe Creator:
My neighbor had an abundance of cabbage, so a group of us had a contest to see who could come up with the best cabbage dish. My vegetarian soup was the clear winner. —Lorraine Caland, Shuniah, Ontario
To lend a tasty tomato flavor, this soup adds an unusual ingredient: V8 juice. A mix of cabbage, carrots and mushrooms pack plenty of nutrients, while barley and lentils are filling and hearty.
15/17
Vegan Potato Leek Soup
Total Time
50 min
Servings
8 servings (2 quarts)
From the Recipe Creator:
This vegan potato leek soup uses starchy potatoes to thicken and create a creamy consistency, so there's no need to stir in cream at the end. Top with green onions, chives or your favorite vegan shredded cheese before serving. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin
A classic French recipe, potato leek soup is famous for its simplicity and elegance. Serve as a starter course before a plant-based dinner, and don’t skip a vegan dessert!
16/17
Italian White Bean Soup
Total Time
30 min
Servings
6 servings
From the Recipe Creator:
A bowlful of this soup is so satisfying, it's hard to believe it's actually good for you, too. I crave it all the time. With lots of beans and potatoes, it's filling and even hits the spot with meat lovers. —Kristina Krummel, Elkins, Arkansas
To add more vegetables than the simple mirepoix and zucchini mix in this soup, add bell peppers, spinach or broccoli. You can also skip the jalapeno if you prefer not to add heat.
17/17
Vegan Broccoli Cheddar Soup
Total Time
50 min
Servings
8 servings (2 quarts)
From the Recipe Creator:
To me, Sundays are a time for rest and spending time with your family. In this crazy busy world, I think we sometimes forget how important and special having a family is. This soup reminds me of Sunday dinners with my family because they always request it. I love making this for our weekly dinners because it is not complicated and I can get dinner on the table in about an hour. —Christine King, Vista, CA
This vegan broccoli “cheddar” soup recipe is creamy, rich and comforting. It’s perfect for weeknight dinners or to make ahead and store as a freezer meal. Enjoy the soup along with these vegan comfort foods or keep it simple and serve it in bread bowls.
Vegan Soup Recipes FAQ
How do you thicken vegan soup and chili?
Adding thickness to vegan soup and chili is surprisingly simple. Pureeing squash, carrots and most root vegetables give soups a decadent creamy texture without adding any extra ingredients. In chili, mashing or pureeing the beans will thicken it up.
For more creaminess, work in plant-based dairy substitutes like vegan butter and full-fat coconut milk, or if you have a bit more time on your hands, soak cashews in water to make a nutty, cheese-like cashew cream. In general, the more you cook a vegan soup or stew, the more it will thicken. And when in doubt, add rice!
How do you add flavor to vegan soups?
For flavorful vegan soups, start with a classic mirepoix, use a rich vegetable broth instead of water, and go crazy with your favorite herbs and spices. Dried mushrooms like porcini and shitake add umami flavor to whatever liquid they’re soaked in, so we like to add a small amount of those to savory stews. The longer you cook your soup, the more the flavors will develop (hence why soup always tastes better the next day), so the slow-cooker is your best friend.
Can you freeze vegan soup?
Freezing vegan soup is a great way to stock your freezer with easy comforting meals. Read our guide on how to freeze soup to avoid freezer burn. In general, broth-based soups freeze better than dairy-based soups, so vegan soup is great for the freezer. However, soups with starches like pasta, cubed potatoes and rice don’t freeze amazingly because they soak up the liquid and become mushy when reheated.
