Warm up during chilly weather with this curated collection of cozy vegetarian soup recipes featuring chef-tested, nourishing soups made with seasonal vegetables, warming spices, and comforting plant-forward ingredients.
When the weather cools, I find so much comfort in cooking a pot of soup on the stove. Somehow, the stirring is so relaxing and restorative. We have more than a hundred soup recipes on the blog, but this collection highlights our best meatless soups. Make a batch for the busy week, freeze some for later, or gift a jar to a friend who needs comfort. My personal favorites include this celery soup recipe and my dad’s Egyptian lentil soup.
Our Best Vegetarian Soup Recipes
Red Lentil Soup
This delicious Red Lentil Soup recipe will soon become your new favorite! Easy to make, with simple, wholesome ingredients, in very little time. Vegan and Gluten-free.
Golden Chickpea Soup
This creamy vegan Chickpea Soup recipe is like sunshine in a bowl. Made with veggies and rice in a golden turmeric coconut milk broth. It’s a cheery soup for cozy winter days. Gluten-free.
Peanut Butter Ramen
Homemade Peanut Butter Ramen! A rich, flavorful peanut butter ramen broth topped with deliciously crispy Korean gochujang tofu. Vegan, Gluten-free adaptable.
Minestrone Soup
This classic minestrone soup recipe is so comforting! Packed with nourishing veggies, white beans, and bright herbs, with a surprising twist for elevated flavor. A delicious, easy vegetarian meal. Vegan & Gluten-free adaptable.
Best HomeMade Tomato Soup
Our favorite recipe for Homemade Tomato Soup can be made with fresh or canned tomatoes in under 30 minutes. Freeze a batch or gift a jar to a friend who needs comfort.
Harira Soup
Moroccan Lentil and Chickpea Soup (aka Harira) is hearty, full of protein and loaded with nutrients. Warming, fragrant Moroccan spices make this healthy one-pot meal deeply flavorful.
Miso Soup
This 20-minute Miso Soup is brothy and warming. Made with leeks, shiitake mushrooms, wilted greens, and tofu, in a flavorful miso broth. A fast and easy meatless meal.
Vegetable Barely Soup
This Vegetable Barley Soup is cozy, hearty, and full of wholesome goodness! Packed with tender veggies and chewy barley, it’s the perfect nourishing bowl to warm you up on a chilly day. Vegan.
Carrot Ginger Soup
My chef’s perfected recipe for glowing carrot and ginger soup is creamy and earthy, enhanced with turmeric. Vegan and gluten-free in just 30 minutes!
Vegetable Stew
Hearty and delicious, this vegan vegetable stew recipe is made with a rich, deeply flavorful homemade broth and tender veggies. Gluten-free.
Mediterranean Split Pea Soup
This recipe for Mediterranean Split Pea Soup is healthy and satisfying. Simple, clean ingredients create a hearty soup that tastes even better the next day; fresh parsley adds lovely brightness. Vegan and gluten-free.
Poblano Corn Chowder
Heart-warming Poblano Corn Chowder is creamy, vegan ( dairy-free) and full of fall flavor. Corn, potatoes, and poblano peppers with Mexican spices, in a creamy vegan base. Easy to make and deliciously addicting.
Broccoli and Cheddar Soup
A cozy, comforting weeknight meal that is loaded up with lots of healthy broccoli! This delicious soup can be made in 30 minutes.
Mushroom Lentil Stew
This recipe for Mushroom Lentil Stew with Fennel and Sage is earthy, hearty and richly spiced. Delicious and vegan!
Creamy Carrot Soup with Chermoula!
A simple, vibrant, creamy carrot soup bursting with flavor. Vegan, healthy, and delcious.
Mulligatawny Soup (Curry Lentil Soup)
Instant Pot Mulligatawny Soup is creamy and satisfying with bright and spicy flavors. This vegan adaptable version is delicious as is or can easily be built upon adding chicken, more veggies and rice. An easy and fast weeknight meal!
Vegetable Soup
This simple vegan soup recipe is easy to make and loaded with healthy nutrients- a great way to use up all those farmer’s market veggies! Great for Sunday meal prep! Make your own vegetable broth if you like!
Tumeric Broth Soup
Tomato White Bean Soup
Here’s a simple, hearty Smoky Tomato White Bean Soup you can make in your Instant Pot or on the stovetop using dry beans. Smoked paprika and optional Harissa paste give it a delicious flavor that will have you coming back for seconds. Low in calories, high in fiber, this soup is vegan and gluten-free.
Pozole
Bursting with flavor, this Vegan Pozole with black beans and hominy is richly spiced with deep complex flavors. Quick and easy to make!
Curried Split pea soup
This Curried Split Pea Soup is a fresh take on the traditional. Creamy and delicious, enhanced with yellow curry, coconut milk and fresh peas.
Parsnip Soup with Hazelnuts, Cardamon and Thyme
A simple healthy soup recipe that can be made on the stovetop or roasted in the oven. Vegan-Adaptable.
RibolLita
This Tuscan Bean Soup, called Ribollita, originates from the hilltop villages of Italy. Traditionally, it's made with simple garden vegetables, kale, and cannellini beans – a delcious high protein soup you will love.
Coconut Curry Ramen
This Curry Ramen recipe features a creamy coconut broth with a kick of warm curry spice, complementing crunchy veggies, tender tofu, and succulent ramen noodles. Vegan.
Curried Cauliflower Soup
This Cauliflower soup recipe is made with coconut milk (not cream!) Indian spices, ginger and lime. Simple and easy to make, this creamy vegan soup can be made in an Instant Pot or on the stovetop! Healthy and delicious!
Moroccan Lentil Quinoa Soup
This hearty vegan soup is made with simple ingredients, probably things you already have in your pantry, and it is easy to make and full of delicious flavor! Make this in an Instant Pot or on the stovetop.
Simple Celery Soup
One of our most popular soups on the blog, this Celery Soup is comforting, affordable, and flavorful, and can be made in 35 minutes.
Butternut Squash Soup
This Roasted Butternut Soup with Sage is one of my favorites, and it’s full of flavor while being vegan and gluten-free. A cozy vegan soup, perfect for fall nights.
Black Bean Soup
This flavorful Cuban-inspired black bean soup can be made in an Instant Pot with Dry Beans! Simple, easy and surprisingly full of flavor!
Potato Leek Soup
This delicious Potato Leek Soup is cozy, vegetarian, healthy, and light, perfect for fall! Simmer the leeks and potatoes in a flavorful broth, then use an immersion blender right in the pot.
Lentil Soup with Garam Masala
This Indian lentil Soup with garam masala is delicious and ultra comforting and can be made in 40 minutes. Vegan!
Wild Rice & Mushroom Soup
Instant Pot Wild Rice Soup with mushrooms and spinach- a healthy vegetarian soup recipe that is easy, fast and vegan adaptable!
African Peanut Soup
Spicy African Peanut Soup is made with everyday pantry items that come together to create a lively soup with full-bodied flavors. This protein-packed soup is one you will crave.
Creamy Mushroom Soup
Creamy Mushroom Soup with Rosemary and Garlic Chips – a delicious, easy recipe that is Keto-friendly and perfect for special gatherings or simple enough for weeknight dinners.
Coconut Corn Chowder
Cozy up with a bowl of this Coconut Corn Chowder with Leeks– a simple, comforting meal that can be made in under 30 minutes. Vegan and Gluten-free!
Cabbage Soup
Simple clean ingredients full of comforting flavors, this Cabbage Soup is healthy, satisfying and easy to make. Perfect for busy weekdays and leftovers are delicious! Vegan.
Beet Borscht Recipe
A simple, delicious recipe for Borscht– a nourishing beet and cabbage soup that can be made in an Instant Pot or on the stovetop.
Vegan Ramen
Here’s a flavorful recipe for Vegan Ramen with a rich Shiitake Broth. It’s loaded up with healthy veggies, and deeply flavorful… and vegan adaptable.
Cauliflower Cheddar Soup
Creamy Cauliflower Soup with Thyme and Sharp Cheddar is a delicious meatless meal. Simple to make and Vegan adaptable.
Brothy Tortellini Soup
Brothy Tortellini Soup with Spinach, Basil & White beans- a mouthwatering vegetarian soup that can be made in 25 minutes.
THAI BROCCOLI SOUP
This Thai Broccoli Soup is bursting with authentic Thai flavors. Make from scratch in 40 mins! A healthy, delicious vegan soup that is gluten-free and adaptable!
Mexican Noodle Soup with Chickpeas
This adaptable Mexican Noodle Soup can be made with chicken or Chickpeas! The vegetarian version is my favorite! Topped with avocado, cilantro and Lime, its full of flavor and comes together easily!
Mind-Blowing VEGAN CHILI
This Vegan Chili is loaded up with healthy veggies and beans, a deep and complex recipe that will even convert meat-eaters. Make a big batch on Sunday, then serve it during the busy work week.
Thai Sweet Potato Soup
Thai Sweet Potato Soup- a simple vegan soup with big and bold flavor! Made with sweet potatoes, lemongrass, ginger and coconut milk.
Hope you enjoy this selection of Vegetarian Soup Recipes! Please let us know any favorites below! xoxo Sylvia
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Cozy Vegetarian Soups for Chilly Nights
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 7 cups 1x
- Category: soups, vegetarian
- Method: stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A collection of cozy, hearty Vegetarian Soup Recipes for chilly nights. Many are vegan-adaptable. Here’s our Celery Soup Recipe below.
Ingredients
- 2 tablespoons olive oil, or butter
- 1 onion, diced
- 4 fat garlic cloves, rough chopped
- 6 cups celery, sliced thin (about 1 1/4-1 1/2 pounds) 1 extra-large head, save some leaves for garnish
- 2 cups potatoes, sliced into 1/2 inch thick rounds ( about 3/4 lb – 1 extra-large russet peeled, or use a few yukons, unpeeled.
- 4 cups veggie or chicken broth ( or 4 cups water + 1 tablespoon “Better than Bouillon” Vegetable Base)
- 1 cup water
- 1 bay leaf (optional), remove it before blending
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 – 1/4 teaspoon cayenne, start conservatively, add more to taste or leave it out entirely.
Add:
- 1/4 cup fresh dill (small stems ok)
- 1/2 cup fresh parsley (small stems ok)
- Stir in: 1/2 cup (or more) of sour cream, plain yogurt, vegan sour cream, heavy cream or cashew cream. (see notes)
- Garnish: Crispy celery leaves, nigella seeds, hemp seeds (all optional, but delicious!)
Instructions
- Heat the oil in a big pot over medium-high heat and add the onion, stirring occasionally, letting the onions get golden, about 5 minutes.
- Add the garlic and stir 1-2 minutes, until fragrant.
- Add the celery, potatoes, broth, water, bay leaf, salt, pepper, and cayenne. The liquid should just cover the veggies ( if not, add a little more water). Cover, bring to a rolling boil, turn heat down and simmer gently until potatoes are tender, about 10 minutes.
- Turn heat off, remove bay leaf and add the fresh herbs and just wilt them (don’t cook herbs or you lose the vibrant color!)
- Using an immersion blender blend until very silky smooth – OR if using a regular blender, let cool before blending in smaller batches. ( If blending warm soup, fill blender no more than halfway full, cover tightly with a lid and kitchen towel, holding it down firmly, when you start the motor (on the lowest setting, working up gradually) to prevent a blender “explosion”).
- Blend well, a full minute, until herbs are fully blended, creating a vibrant colored soup. For extra “green” color, add a handful of raw baby spinach if you like, or more fresh parsley.
- Place it back in the same pot over low heat. Stir in your choice of sour cream, or any of the other options. Gently heat, careful to not over-simmer, or you may lose the lovely vibrant color.
- To make the crispy celery leaves, heat a generous amount of olive oil in a small skillet over medium heat. Wait until the oil is hot. Fry a “tester” celery leaf for 10-20 seconds on each side. Set on a paper towel. If it is crisp, continue on. Adding a few at a time, not overly crowding. If not crisp, fry them a little longer. You want about 3-5 leaves per serving bowl. In the same oil, you could fry the nigella seeds until you just begin to hear popping. Turn heat off. Arrange the crispy celery leaves in a crescent shape. Spoon a little of the nigella seeds along with a little oil in the same shape. Sprinkle with hemp seeds if you like.
Notes
See Simple Celery Soup for detailed photos!
If using cashew cream, adding a little splash of lemon juice, enlivens the soup. Sour cream and yogurt have a natural tanginess, so you may not need it.
A quick way to make this vegan version ( with cashew cream), is toss the ½ cup of cashews into the simmering pot at the beginning with the celery and potatoes, letting them soften. Then just blend it all up!
Slicing the celery thinly will prevent fibers texture.
If freezing, best to freeze without the sour cream, as it may get granular- then add it later when reheating.
I hate lettuce but loved this soop. Instant conversion!
I used coconut milk which worked just fine.
Perfect!
This looks delicious! Some recipe ideas I would love to see are meals that you can slow cook in a pot in the oven. I plan on doing a lot of cross country skiing this winter. The idea of putting something in the oven before leaving, and coming back to a delicious meal on a cold winter’s day, really appeals to me. If you have any ideas on these kinds meatless dinners that could simmer for 2 to 3 hours in the oven, would be amazing. Thank you for all that you do
Thanks Dianne- I love this idea too! I’ll start thinking. 🙂
Wonderful!!! Thank you and I can’t wait to see what you come up with🙂
Thank you for the great Post!. This could help me in many ways…!!
Made the Moroccan split pea soup. Easily one of the best soups my family has had.
Great to hear Sri!
Fabuleuses recettes, elles sont toutes exceptionnels !!!
Félicitations pour ses très belles créations, c’est jubilatoire de voire d’aussi belles photographies, tu nous régales rien qu’à regarder.
Bon perso, j’ai une préférence pour les soupes non mixées, mais je vais toutes les faire, l’une après l’autre, et je vais commencer par la soupe Chili végétarienne, elle est époustouflante !!!
Mille Mercis à toi Sylvia, j’adore ton site
THanks so much Bosha!
What a wonderful blog, I could spend hours just reading your wonderful recipes. the recipes are easy and ingredients are easy to find.
THANK YOU
thanks Loraine!
thanks, Lorraine!
Thank you, your site of all those soups looks amazing . Ginny
Thanks Ginny, we are so happy you found us!
Thank you so much for the amazing recipes!
So happy you are enjoying them!
My daughter came to stay with me Dec 2020 and she follows a plant based diet . We stumbled across your recipes whilst looking for some soup recipes .We have made 31 different and equally delicious soups and as of this morning … Kohlrabi slaw and Potato pea salad … 43 other absolutely scrummy slaws salads stews and Dals and many others …too many to name them all but all without exception delicious . Many Thanks and we are looking forward to continuing making up your fabulous recipes. I have bored everyone of my friends banging on about your recipes !!!
Awwww, thanks so much Dawn! Appreciate this so much!
yum
all your soup reciepes are delicious,i recommend everyone of them to anyone that love soup.
LOVE your “25 Vegan recipes of Soups “. I wish it was available in a book but I will print it out. I’m having dental implants put in , so for four months chewing will be difficult and I LOVE soup. Thank you for sharing 💕
Thanks Kimberly!
You can do it!
I just got the go-ahead from my oral surgeon (after 3.5 months) to start eating “real” food again. Get a good food processor (Ninja mini is available at Target for little $), and, whatever you purée, add liquid or mayonnaise as needed.
Have fun experimenting! These soups are the perfect starting point.
Indian soups (dals) make wonderful soups. You have listed specialties from most of regions (countries).
You have listed indian curry and ingredients like turmeric and wonder not one indian soup recipe?? Lentil or bean soups, I wonder??
Oh! Well I will have to create one!
I’m single and looking for healthy meals I can make ahead of time. How well does this recipe freeze? What would be your reheating suggestion?
Which recipe are you talking about specifically?
Can these soups be ordered are these just recipes for soups ??
Just recipes. 🙂
Love this collection of soups. Cant wait to start trying them!
Thank you very much for these yummy soups! I can’t wait to try them! I have made quite a few of your soups and they have ALL been delicious! Thanks again!
Thanks Meghan – that makes me so happy to hear you had success with them! Appreciate the feedback!
I was also thinking how much I appreciate your blog and recipes. The photographs are always enticing and I love cooking your recipes.
I actually look forward to your e-mails.
Thank you
Jan, thank you SO much. You are very kind. And I appreciate your words…very encouraging thank you!
thanks so much- I appreciate you! xoxo
I have been invited to a soup exchange and would like a tasty recipe that’s easy to make, peanut free and freezes well.
I simply love your food blog. Thanks–everything I’ve cooked, I loved.
Awwwww… you are so sweet, I appreciate you telling me… thank you so much Christi!