We know you’ve been waiting for it, and here it is: the definitive guide to vegan soup—just in time for the kickoff of soup season. These tasty dishes will perfectly complement any horror movie night, rainy day, after-school study session, or holiday dinner party. Whether you’re in search of the perfect bowl of comfort food to cozy up with or the ultimate gourmet addition to your next fancy gathering, this guide has it all. And the best part is that no animals were harmed in the making of any of these recipes! So, guys, I think it’s time to get your soup on.

1. Very Veggie Lentil Soup

SFW Lentil Soup

1 32-oz. carton vegetable stock

2 Tbsp. tomato paste

1 cup cooked lentils

1/2 head broccoli

1/2 cup frozen green beans

5 carrots, diced

Salt and pepper, to taste

  • Combine all ingredients in a large pot.
  • Bring to a boil, then reduce to medium-low heat and simmer for 20 minutes.

Makes 2 to 3 servings

2. Creamy Lima Bean Soup

SFW Lima Bean Soup

1 Tbsp. olive oil

1 small onion, diced

1 clove garlic, minced

2 cups vegetable broth

1/2 cup water

2 cups frozen lima beans

Salt and pepper, to taste

Sliced chives, chopped (optional)

  • In a large pot, heat the oil over medium heat, then add the onion and garlic and cook until soft.
  • Add the broth, water, and lima beans and simmer for 10 to 15 minutes, or until the beans are tender.
  • Pour the mixture into a food processor or blender and purée. Add additional water for a thinner consistency.
  • Return to the pan, season with salt and pepper, and heat over moderate heat until hot.
  • Pour into serving bowls and top with the chives.

Makes 2 to 3 servings

 3. Roasted Butternut Squash Soup

SFW Butternut Squash Soup
spicy butternut squash soup | Stacy Spensley | CC By 2.0 

1 2lb. butternut squash, cut in half lengthwise (carefully!) and seeded

1 medium onion, chopped

1 tsp. olive oil

6 cups vegetable broth or stock

Salt and pepper, to taste

Fresh chives, chopped (optional)

  • Preheat the oven to 375°F. Spray a large glass baking dish with cooking spray and place the squash in the dish, cut side down. Bake until tender, about 45 minutes. Remove from the oven and allow to cool.
  • Sauté the onion in the olive oil until soft. If the onion begins to stick, add a bit more olive oil or some of the vegetable Set aside.
  • Scoop out the flesh of the squash with a large spoon or fork and place into a blender. Add the vegetable broth, cooked onion, salt, and pepper and blend until smooth. Note: You can also use an immersion hand blender.
  • Pour into serving bowls and top with the chives.

Makes 6 servings

4. Ramen

Click here for some epic ramen hacks that’ll get you through this entire soup-y season!

SFW Ramen

This ain’t your grandma’s ramen! Or if it is, I’m really jealous that you have the coolest grandma ever.

 5. Amy’s No Chicken Noodle Soup

SFW Amys No Chicken Noodle
Amys no chicken soup. | Austin King | CC BY-SA 2.0 
 

This tasty soup is perfect for those of you who, like me, have neither the time nor the patience to make homemade soup on the regular. And you can rest easy knowing that no chickens were harmed to make this awesome vegan chicken noodle soup.

 6. Amy’s Thai Coconut Soup (Tom Kha Phak)

SFW Amys Thai Coconut
Amys Thai Coconut Soup | Shoshanah | CC by 2.0 
 

If you haven’t tried tom kha phak, you haven’t lived—and now everyone can enjoy this Thai specialty with Amy’s delicious canned version. It will 100 percent become your new go-to for fall and winter seasons to come.

7. Amy’s Vegan Chunky Tomato Bisque

SFW Tomato Soup with Grilled Cheese
Grilled Cheese and Tomato Soup | Neil Conway | CC by 2.0 
 

Embrace the true winner that you really are and serve this up with a tasty vegan grilled cheese. A truly perfect vegan rendition of a childhood favorite, this comfort food combo will become your new excuse to stay in and watch movies any night of the week.

 8. Red Pozole Soup

pozole soup vegan

1 Tbsp. olive oil

1 Tbsp. chopped garlic

1 medium onion, chopped

2 cups chopped mushrooms

1 small jalapeño, chopped (optional)

1 Tbsp. cumin

1 Tbsp. dried oregano

1 15-oz. can white hominy, drained

1 15-oz. can vegan red enchilada sauce

2 cups vegetable stock

Salt and pepper, to taste

  • In a large pot, heat the oil. Add the garlic, onion, mushrooms, and jalapeño. Cook for 5 minutes, or until the onions and mushrooms have softened. Add the cumin and oregano and cook for 1 more minute.
  • Add the hominy, enchilada sauce, and vegetable stock. Simmer over low heat for 10 minutes.
  • Season with salt and pepper.

Makes 2 servings

 

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Happy eating!