20 Healthy Vegan Soup Recipes
There are so many things to love about soup, and these amazing Vegan Soup Recipes are some of the most filling, cozy, and easy to make. Let them inspire you for soup season!
To me, soup season lasts all year long because healthy soups are easy to make, affordable, great for feeding crowds, and easy to reheat or freeze. Most of the time, I make a big pot of soup or chili and heat up the leftovers for lunches throughout the week.
These easy vegetable soups tend to pair well with a side salad, bread, cornbread, baked sweet potato, or even corn on the cob.
The recipes listed below are chock full of veggies that will help achieve your daily veggie quota and provide your body with the vitamins, minerals, and antioxidants that it thrives on.
Things I love most about vegan soups:
- Comforting
- Warm
- Easy to make
- Hard to mess up
- Affordable
- Great for feeding crowds
- Keeps well (7-10 days in the refrigerator)
- Freeze well
- Perfect for having leftovers
What kind of soup can vegans eat?
There are many soups that are vegan and can be enjoyed by all kinds of eaters. Some of our favorites are vegetable soup, creamy potato soup, and mushroom soup. The biggest thing with soups is making sure the broth is made with veggies and not animal products like chicken or beef stock.
In addition to being healthy and delicious, many of these recipes are one-pot meals which means clean-up will be a breeze.
Can you make soup in a crockpot?
If you don’t want to be chained to the stove, most of these can be made in a crockpot. It just makes sense to let dinner cook while you work, run errands, or simply get things done around the house. Then, when you get home, the house will smell fabulous, and dinner will be ready. Try any of our other crockpot meals to inspire you.
InstantPots are great too, but sometimes you just want the meal to cook slowly over a long period of time when you’re not going to be home.
More healthy comforting vegan recipes
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Now break out those stock pots and slow cookers, because we’ve got some amazing low-calorie soup recipes to share with you!
There are so many things to love about soup, and these amazing vegan low-calorie soup recipes are some of the most filling, cozy, and easy to make. Click on each of the photos, recipe titles, or 'Get the Recipe' buttons to see full recipes with ingredients, measurements, instructions, and a print button. I love soup for so many reasons! Not only is it easy to make and super filling, but it reheats and freezes well too. This barley vegetable soup recipe is also super healthy and loaded with wholesome ingredients. It can be a one-pot recipe for the stovetop or even made in a slow cooker. Instant Pot Vegetable Soup is hearty, healthy, and bursting with flavor. The whole recipe is made in one pot, so clean-up is a breeze. French onion soup is a classic and gets its flavor from deeply caramelized onions. This vegan version has every bit of the flavor, with only a fraction of the fat. Topped with sourdough bread and vegan mozzarella, I think you are going to be amazed by its incredibly warm texture and taste. Loaded with vegetables, beans, and warm spices, this White Bean Soup is perfect for a filling lunch or dinner. It’s vegan, oil-free, and filled with plant-based protein to help stay you full for hours. Creamy, rich, and hearty, this delicious Vegan Mushroom Soup is healthy and bursting with flavor! Warm up with this healthy, nutrition-packed bowl of Vegan cheddar Broccoli Soup! I believe my love of creamy potato soup developed in childhood. It's deep-rooted comfort food for me. Even now, it doesn't have to be cold outside. We eat it year round. This easy Vegan Lentil Soup is chock full of wholesome ingredients and can be on the table in about 30 minutes. It’s a one-pot meal, so clean-up is a breeze! I’ve included directions for cooking on the stovetop, Instant Pot, and crockpot. I love mushrooms, and shiitake happen to be my very favorite! This vegan miso soup with mushrooms offers a delicious and amazingly healthy combination of mushrooms, tofu, miso, seaweed, and vegetables. This Mexican Tortilla Soup is bursting with flavor and also happens to be completely vegan and oil-free. This quick and easy somen cold noodle soup recipe is a perfect light meal for cooling down on hot summer days. You will love the ease and comfort it offers, and it’s prepared in a mere 20 minutes! This naturally sweet vegan sweet potato soup is bursting with flavor! It’s smooth and creamy and has chunks of soft sweet potato flavored with rich smoked paprika. Easy Black Bean Soup created by the one-and-only Chef AJ comes together quickly because it’s made with convenient canned black beans and loaded with wholesome ingredients like sweet potatoes and onions and perfectly seasoned with warm spices. This Vegan Miso Ramen Japanese Soup is flavored with miso broth and a mix of vegetables like cabbage, green onions, and corn served over a bed of delicious ramen noodles. This vegetable soup embodies all that I imagine a good soup should be--flavorful, hearty, and comforting. And, it doesn't hurt a bit that this is a one-pot vegan minestrone soup. I love warm, hearty soups, and this vegetable chowder hits the spot for me! The longer you cook it, the creamier and richer tasting it becomes. One of the best things about lentils is that they cook relatively quickly compared to other legumes, in about 20 minutes. Vegan Lentil Artichoke Soup makes a delicious and quick meal. African Peanut Sweet Potato Stew is one of my personal favorite recipes of all time! We make it regularly. The flavors are simply amazing, like a party in your mouth. If you only try one recipe, let this be the one. I'm serious! Believe it or not, chili can be made healthy without loads of saturated fat and calories with this amazing Crockpot Vegan Chili that even has meat-eaters licking their lips. This simple recipe can be prepared in about 20 minutes flat! It comes from Physicians Committee for Responsible Medicine. Vegan Soup Recipes
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Barley Vegetable Soup
Ingredients
- 6 cups vegetable broth or water
- 1/2 cup uncooked barley
- 2 cups potatoes diced
- 1 cup broccoli or cauliflower or both, in bite size
- 1 cup onion diced
- 2 stalks celery approx 1/2 cup, diced
- 1 cup carrots diced
- 2 15 oz cans fire roasted tomatoes, or roast your own fresh tomatoes
- 8 oz tomato juice
- 1 teaspoon garlic powder
- 2-3 tablespoons Tony Chachere’s Creole Seasoning
- 1 teaspoon salt or to taste
- large handful fresh spinach leaves
Instructions
- What I really love about this recipe is that it can be made completely from start to finish in one pot or even a slow cooker. Begin by washing and dicing up your vegetables of choice into bite-size chunks. You'll also want to rinse off the barley under warm water.
- In a large stockpot, add the veggie broth (or water), uncooked barley, onions, cauliflower, and potatoes. Allow these to come to a boil and cook for approximately 10 minutes.
- Next, add all other ingredients(except the spinach). Bring to a boil, then reduce heat to medium and cook for approximately 30 minutes. I wait until this point to add the carrots and celery (and broccoli if using) because these are the veggies that I like to keep a little firmer texture. It's simply a preference thing, so you could add all the veggies in the first step if desired.
- I like to use in this soup. It adds such a great spicy flavor. Be forewarned that it has a slight punch. If you do not like your soup a little spicy, begin with 2 Tbsp, or less. Taste and add to your preference.
- Once the cooking time is up–whether you're using the stovetop or slower cooker methods--add the spinach leaves and allow them to wilt, for approximately 3-5 minutes. These should not be added until the end because they really don't need to cook, only wilt.
- Remove from heat and enjoy! I love to serve this soup with crusty sourdough bread or my cornbread recipe.
Crockpot Instructions & Settings
- If using a crockpot, I simply add all of the ingredients (except the spinach) to my pot–vegetables and seasoning–and stir them up well.
- There are a couple of choices for settings. For slower cooking, set it to LOW for 5-6 hours. If you want to speed up the cooking time, set it to HIGH for approximately 3 hours.
Instant Pot Instructions
- Set to Manual high pressure for 15 minutes. Once it has finished cooking allow for a slow release for 10 minutes then carefully turn the Vent to release pressure.
Video
Notes
- The recipe calls for using either vegetable broth or water. Using vegetable broth really adds a lot more flavor in my opinion. Another option is to mix it up and use 3 cups veggie broth plus 3 cups water.
- For the potatoes, I usually leave the peelings on mine, but they can be peeled before adding to the soup if preferred.
- If you’re in a hurry, all of the vegetables can be added at the same time.
- Covering the pot during cooking can reduce the cooking time by 5-10 minutes.
- Be aware that barley is not gluten-free, but other gluten-free grains such as brown rice, millet, or buckwheat groats can be substituted for it in this soup.
- Keep in an airtight container in the refrigerator for 5-7 days. Freezes well.
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
