Oh my gosh, soup season is HERE! 🍲🎉 Get ready to cozy up with a steaming bowl of plant-based deliciousness that’ll warm you from the inside out. I’ve got 8 ah-mazing vegan veggie soup recipes that’ll knock your fuzzy socks off. Trust me, I’ve taste-tested them ALL (tough job, but someone’s gotta do it).
We’re talking hearty, filling soups that’ll make you forget all about those sad, watery broths of yesteryear. These babies are PACKED with veggies, beans, and all sorts of goodies that’ll have you doing a happy dance in your kitchen.
I’ve teamed up with some of my favorite vegan chefs to bring you the crème de la crème of veggie soups. Whether you’re a spice fiend, a creamy soup lover, or just looking for a quick weeknight dinner, I’ve got you covered.
So grab your biggest soup pot, put on your comfiest sweater, and let’s dive into these soul-warming recipes. Your taste buds (and your winter-chilled bones) will thank you!
Hearty Minestrone Soup
Alright, let’s kick things off with a classic – minestrone soup! This Italian masterpiece is like a warm hug in a bowl.
You’ll start by sautéing onions, carrots, and celery in a big pot. Then throw in some garlic (because, duh), diced tomatoes, and your favorite beans. I’m partial to kidney beans, but you do you, boo.
Add in some veggie broth, a handful of pasta (I like small shells), and whatever veggies you’ve got lurking in your fridge. Zucchini, green beans, spinach – they’re all welcome at this party!
Let it all simmer until the pasta’s cooked, then season with Italian herbs and a splash of lemon juice.
Pro tip: This soup gets even better the next day, so make a big batch and enjoy those leftovers!
Creamy Potato Leek Soup
Okay, can we talk about how underrated leeks are? They’re like onions’ fancy cousin, and they make this soup SING.
Start by sautéing sliced leeks and garlic in a pot until they’re soft and fragrant. Add in some diced potatoes, veggie broth, and let it all simmer until the potatoes are tender.
Now here’s where the magic happens – blend it all up until it’s smooth and creamy. I like to use an immersion blender because I’m lazy and hate doing dishes.
Stir in some plant-based milk (oat milk is my go-to), and season with salt, pepper, and a pinch of nutmeg.
Garnish with some fresh chives and prepare to be WOWED.
Spicy Lentil and Vegetable Soup
Calling all spice lovers! This soup is about to become your new BFF.
Start by sautéing onions, carrots, and celery. Then add in some minced garlic and ginger for an extra flavor punch.
Throw in some red lentils, diced tomatoes, and veggie broth. Now it’s time to spice things up – add in some cumin, coriander, turmeric, and a pinch of cayenne if you’re feeling frisky.
Let it all simmer until the lentils are tender, then stir in some chopped spinach or kale.
Finish it off with a squeeze of lemon juice and some fresh cilantro.
Fair warning: This soup might make you break a sweat, but in the best way possible!
Roasted Butternut Squash Soup
Fall in a bowl, anyone? This soup is so cozy, it might as well come with a side of fuzzy slippers.
Start by roasting cubed butternut squash with some olive oil, salt, and pepper. While that’s happening, sauté some onions and garlic in a pot.
Once the squash is roasted and caramelized (yum!), add it to the pot with some veggie broth and let it simmer.
Blend it all up until it’s silky smooth, then stir in some coconut milk for extra creaminess.
Season with cinnamon, nutmeg, and a touch of maple syrup. Trust me on this one – it’s like autumn magic in your mouth!
Hearty Vegetable and Barley Soup
This soup is so hearty, it’s practically a meal in itself. It’s perfect for those days when you’re so hungry you could eat your own arm.
Start by sautéing onions, carrots, and celery in a big pot. Add in some garlic (because more garlic = more better), diced tomatoes, and your favorite veggies. I like to throw in some chopped cabbage, green beans, and corn.
Add veggie broth and pearl barley, then let it all simmer until the barley is tender and chewy.
Season with thyme, rosemary, and a bay leaf for that classic soup flavor.
This soup is basically a hug in a bowl, and it’ll stick to your ribs in the best way possible.
Creamy Broccoli and “Cheddar” Soup
Who says vegans can’t enjoy a creamy, “cheesy” soup? This one’s so good, it might just fool your non-vegan friends (not that we’re trying to trick anyone, but you know what I mean).
Start by sautéing onions and garlic, then add in some diced potatoes and broccoli florets. Pour in some veggie broth and let it all simmer until the veggies are tender.
Now for the “cheesy” part – blend it all up with some soaked cashews, nutritional yeast, and a splash of lemon juice.
The result? A creamy, dreamy soup that’ll make you forget all about dairy.
Garnish with some extra broccoli florets and a sprinkle of smoked paprika for that extra oomph!
Tomato Basil Soup
Let’s take a moment to appreciate the simple perfection of tomato soup. It’s like a warm hug for your taste buds.
Start by sautéing onions and garlic, then add in some canned whole tomatoes (San Marzano if you’re feeling fancy) and veggie broth.
Let it all simmer for a bit, then blend it up until it’s smooth and velvety.
Stir in some fresh basil, a splash of plant-based cream if you’re feeling indulgent, and season to perfection.
Serve with a grilled (vegan) cheese sandwich for dipping, and prepare to be transported back to your childhood – but like, a way cooler vegan version.
Mushroom and Wild Rice Soup
Last but definitely not least, we’ve got a soup that’s so earthy and satisfying, it might just turn you into a mushroom fanatic (if you weren’t already).
Start by sautéing a mix of mushrooms – I like to use cremini, shiitake, and oyster for a variety of textures and flavors. Add in some onions and garlic, because of course.
Throw in some wild rice and veggie broth, and let it all simmer until the rice is tender and chewy.
Stir in some plant-based cream (cashew cream works great here) and fresh thyme.
The result? A soup that’s rich, creamy, and packed with umami goodness. It’s like a forest floor in a bowl, but in the most delicious way possible.
And there you have it, folks! Eight souper (sorry, couldn’t resist) recipes that’ll have you slurping your way through winter with a smile on your face.
Remember, these recipes are just starting points – feel free to mix and match ingredients, add your own twists, or just raid your veggie drawer and see what happens. Cooking is all about experimentation, so don’t be afraid to get a little wild!
Now, I know what you’re thinking – “But cooking takes so much time!” Well, here’s a little secret: most of these soups can be made in big batches and frozen for later. Future you will be SO grateful when you come home on a cold night and remember you’ve got homemade soup ready to go.
So what are you waiting for? Grab your biggest pot, put on your favorite cooking playlist (mine’s all ABBA, don’t judge), and get ready to become the soup master of your dreams. Your taste buds, your wallet, and the planet will thank you.
Now go forth and soup it up, my veggie-loving friends! 🥕🍅🥔🎉