Every season is soup season if you ask me, but January is legitimately designated as National Soup Month. Considering the colder temperatures, it really is the best time to cozy up with a hearty bowlful, be it creamy, brothy, chunky, or otherwise. Just like salads, almost everything can be categorized as “soup” if you try hard enough, so where does the intrepid, undecided cook start?
When you want to get something on the stove without stressing over the best recipe, I’ve got you covered. These are my 20 most popular plant-based soup recipes that are all tried and true. I’ve made each of them scores of times myself, and if you don’t believe me, the glowing comments don’t lie.
Pull out your biggest stock pot and get ready to stew up a double batch. These foolproof formulas will bring you comfort and joy all year long.
20 Best Vegan Soup Recipes
When you're craving a bowlful of comfort, these easy, crowd-pleasing vegan soup recipes won't steer you wrong!
Keep warm and stay cozy with this simple, smoky lentil soup. Whole almonds make an unexpected apperance, slightly softened from the heat, still bearing a resounding crunch at the core. The unique combination of textures sets it apart from the pack.
In an Ayurvedic twist inspired by sweet golden milk, Golden Onion Soup glows with gilded turmeric and ginger-laced broth. Creamy coconut milk swirls throughout, lending body to this soulful bowlful, ensuring a satisfying experience down to the last spoonful.
Reimagining the Italian staple with the Japanese principles of shojin riyori in mind, this brothy soup is light and refreshing, yet wholly satisfying thanks to a rich palate of deep flavors, varied textures, vibrant colors, and ample umami.
Satisfying and filling thanks to the addition of gently crisped chickpeas, but still light and refreshing due to the simple sea of broth surrounding them, zucchini never felt more at home outside of the field than in this concoction. Highlighting their fresh flavor, slightly sweetened by drawing out the natural sugars while roasting, this is the kind of soup that I’m happy to eat both hot and cold.
Dropping the more typical addition of rice noodles in Tom Yam Soup in favor of spiralized yams, the sweet, sour, and spicy combination gains greater depth, and preparation is coincidentally simplified. Everything goes into one pot, cooks just to a boil, and dinner is served in an instant.
Completely nontraditional and aligned with entirely the wrong Jewish holiday, these are definitely not your Bubbie’s matzo balls. Bound together with roasted pumpkin puree, I prefer to think of them more as matzo dumplings, since they bear a denser, more toothsome texture than the fluffy pillows of Passover lore. The goal of this wintery interpretation was not to perfect the vegan matzo ball, but to create something with the same sort of comforting flavors, revamped with a more seasonal spin.
The beauty of this combination is the perfect balance of ingredients. Each addition is a strong player in its own right, capable of standing up to competing flavors without drowning each other out. While some continue to argue about whether it’s the noodles or the broth that makes the bowl, the real secret is that it’s neither. It’s the bigger picture of the dish altogether that makes ramen so great, and anyone focusing on just one piece of the puzzle is bound to be disappointed. Sure, it’s quite a bit more work than tossing a quick-cooking block of instant ramen on the stove, but every eater owes it to themselves to try the real deal at least once. You will never regret the time spent when you consider the true satisfaction gained by fabricating each and every facet by hand.
Whole cashews are cooked right into the mix for this almost instant blend, transforming humble broth and vegetables into an impossibly luscious, creamy bisque. Fire-roasted and sun-dried tomatoes join forces to lend a robust, full-bodied tomato flavor that tastes like it spent all day simmering on the stove; only you need to know it needed just a few minutes in the pressure cooker.
Mixing frozen sweet pea into classic split-pea soup brightens up the resulting stew, lending both fresh pops of pigmentation and flavor. Unlike most bean soups, no soaking is necessary to tenderize the legumes, cooking quickly into an instantly creamy, thick entree.
The term velouté typically refers to a silky-smooth sauce, but in this case, it was the only term that seemed sufficient to describe the creamy, luscious texture of such a full-bodied soup. Thickened not with added starches, gums, or flours, its the bulk of the corn itself that creates this winsome quality. It’s a good thing I’m so fond of this blend, served both piping hot and thoroughly chilled, because it looks like there will still be a lot more where that came from… At least until my thumb is on the mend.
Generous spices amped up this ordinary offering, lending a warmth that higher temperatures couldn’t deliver alone. Ordinary, unremarkable, but so incredibly comforting when the very ground itself seems to be shifting underfoot. Moroccan seasonings were the inspiration, but only in a very loose interpretation did they emerge in the final dish. Measurements for those spices are approximate, so taste frequently as the soup bubbles along.
A Japanese porridge requiring seven different, distinct greens, this easy version uses herbs more easily found in the US and keeps the grains whole and distinct to create more of a soup in the end. Warming, soothing, quick and brothy, it’s a perfect option for anyone feeling under the weather, too.
If you can open a can and operate a microwave, you can feed yourself very well indeed. The beauty of this basic formula is that it’s infinitely adaptable to any type of beans or seasoning you can scrounge up. See the end notes for more inspiration, but don’t be afraid to depart from the beaten path; make it your own and embark on a new flavor adventure.
A lighter, brighter take on General Tso's, this soup broth is spiked with vinegar and chiles. Crisp baked tofu perches at crisp attention atop a coil of buckwheat noodles, tender and toothsome all at once.
Run down stew is a staple of Jamaican cuisine, typically made with seafood, but this plant-based approach focuses on fresh vegetables instead. Coconut milk is the only absolutely essential element. Long simmered over low heat, the rich broth reduces to concentrate the flavor, thicken to a velvety consistency, and take on a subtly toasted, nutty aroma.
Stay cool this summer with the simplest, most satisfying gazpacho you've ever blended up. Sourcing fresh, brilliantly flavorful salsa verde is the key to success, bringing all the spice, acid, and umami you need to make this instant chilled soup.