There’s nothing that feels better than homemade vegan vegetable soup on a chilling cold day. Whether you’re a novice cook or an expert, this collection of recipes is sure to satisfy you, with everything from vegan creams to chunky stews to noodle soup and lots of other soups. Vegan Soup Recipes are full of nutrients and give warmness on freezing cold days. In a pot, you can combine all kinds of nutritious ingredients to create healthy recipes. Soups are versatile; they can be served for lunch or dinner; they are easy to prepare and even easier to eat. These are perfect make-ahead meals for home or the office.

Top 6 Delicious & Healthy Vegan Soup Recipes

The following is a collection of our favorite vegan winter soups. All the recipes are simple to make, taste wonderful, and give you a feeling of satisfaction after eating them. Let’s start our first delicious Vegan and Vegetarian Soup Recipes-


1. Vegan Mushroom Soup

Vegan Mushroom Soup

It’s ridiculously easy to make vegan mushroom soup. It is a simple, hearty, super creamy soup. Any type of mushroom can be used in this dish. Let’s start vegan mushroom soup recipe.


  • Mushroom 300 gm
  • Onion (Chopped) 1  Big
  • Garlic (chopped) 4-5 Clove
  • Ginger (Chopped) 1 Small
  • Black pepper (Powder)  1 small Tsp.
  • Vegetable ( Small Chopped) 200 gm
  • Almond milk 450 ml
How to Make
  • To make this soup, place all the vegetables (mushrooms, garlic, onions) in a large pot and bring to a boil. Cook for 10 minutes on medium-high heat.
  • You can use an immersion blender or a regular blender to blend the soup.
  • Add the rest of the ingredients and mix it in the pot.
  • Add salt as per your taste, or you can ignore it.
  • For garnishing, put some fried mushroom with some coriander leaves.
  • Enjoy with your family this delicious soup.
  • You can keep it in an airtight container in the fridge for 3 days. Serve hot vegan mushroom soup in the bowls.


2. Vegan Broccoli Soup

Vegan Broccoli Soup

This creamy, smooth, and mouthwatering broccoli soup takes less than thirty minutes and is made with just one pot. It has a silky texture, so it feels good in your mouth. Try it for yourself and be wowed. Let’s start to prepare vegan broccoli soup.


  • Vegan Butter 1 Tsp.
  • Onion (Chopped) 1
  • Garlic (Chopped)  5 Cloves
  • Ginger (Chopped) 1 small
  • Celery 3 Tsp.
  • Soya milk 250 ml
  • Broccoli (small pieces) 370 gm
  • Whole Flour 2 Tsp.
How to Make
  • Melt the butter in a large pot. Cook the onion and celery for about five minutes, stirring periodically, until onions get softened.
  • Mix the garlic and flour together. Stir until the flour coating forms on top of the vegetables, and cook the mixture for one minute, until fragrant. Add the coconut milk bit by bit, stirring until the liquid is fully absorbed and the flour is completely dissolved.
  • Adding the soya milk and broccoli, bring the liquid to a boil. Lower the heat, cover, and simmer for about 10 minutes, stirring from time to time, until the broccoli is tender.
  • Cook for approximately 10 minutes, stirring from time to time, with the non-dairy milk, bouillon, mustard, and broccoli.
  • Add salt and pepper as your requirement.
  • Serve in the bowl and enjoy with your family.


3. Tomato White Bean Soup

Tomato white bean Soup

Let’s start this healthy and complete meal recipe of tomato white bean soup.


  • Oil 3 Tsp.
  • White bean 5 cup
  • Tomato (chopped) 4
  • Onion (chopped) 1
  • Vegetable (chopped) 1 cup
  • Ginger garlic paste 2 Tsp.
  • Salt as per taste
  • Black pepper 1 pinch
  • Celery 2
How to Make
  • The onion and celery should be boiled for about 10 minutes until they turn golden brown. Fry the oil or water (for oil-free cooking) in a large pot over medium heat until it begins to bubble.
  • To prevent your onion and celery from sticking while you sauté, you’ll need to add a little more water every few minutes.
  • Stir constantly for another 2 minutes, adding the ginger garlic paste, crushed red pepper, and smoked paprika. Then add all of the remaining ingredients. Stir well to combine, bring to a simmer, and cook for another 16 minutes.
  • Depending on your preferences, you can add a little more water or use an immersion blender to make the soup smoother and creamier. I like the soup chunky, but you can add an immersion blender for a smoother and creamier result if you prefer.


4. Spinach Soup

Spinach Soup

You can make this recipe for easy one-pot spinach soup in just one pot by following the steps below. You will enjoy this wonderfully flavorful, comforting, and nutritious dish.


  • spinach (chopped) 4 cups
  • chopped onions ¼ cup
  • chopped garlic ¼ teaspoon
  • gram flour 1 tablespoon
  • cumin (powder) ¼ teaspoon
  • vegetable stock 2 cups
  • Vegan butter 1 or 1.5 Tsp.
  • Black pepper (powder)  adds as per taste.
  • Salt as required
How to Make
  • After thoroughly rinsing the spinach leaves in water, drain all the water from the spinach leaves. Chop the fresh spinach leaves and keep them in a pot. You can also chop the stems if they are ripe.
  • The oil must be heated in a saucepan. Put the bay leaf in the pan and sauté it for a few seconds. Then add the chopped garlic and stir-fry it until it is lightly browned. Make sure the garlic is not burnt. Add finely chopped onions to the saucepan and Frizz until wet.
  • After the spinach is added, stir and season with black pepper and salt. Once the gram flour is added, mix well and add two cups of water. Bring the mixture to a pot, and then simmer for seven minutes. Add ground cumin and stir well. Turn off the stove’s flame and let cool.
  • Blend the mixture in a blender until it gets a smooth texture. Remove the bay leaf as you blend. Taste for seasoning, and add extra salt or pepper if necessary. If the soup appears thick, add about 1 cup water and stir.
  • Put the well-blended spinach soup back on the stove to simmer for 2 to 3 minutes. Garnish with fresh pepper, vegan cream.


5. Red Pepper Tomato Soup

Red Pepper Tomato Soup

When you are busy and don’t have much time to cook, red Pepper tomato soup is one of the best options for making a meal. This is a quick and healthy vegetarian Red Pepper Tomato Soup that you can prepare in easy steps and enjoy wholeheartedly. Let’s start with the Red Pepper Tomato Soup recipe.


  • Red Bell pepper 2-3
  • Tomato (crushed and peeled) 4-5
  • Ginger Garlic Paste 2 Tsp.
  • Salt  as per taste
  • Black pepper (Powder) 1/4 Tsp.
  • Water(optional) 1 cup
  • Coconut Milk  450ml
  • Vegan cream (Garnishing) 3 Tsp.
How to Make
  • Roast or grill red pepper at 255 degrees Celsius for 10-15 minutes until it gets tender and sears on all sides. If you are using a stovetop for the roasting process cover red pepper with foil paper. It will prevent burning. Grill it for 5-7 minutes.
  • When red pepper is fully roasted, let it cool down.
  • Add all soup ingredients to a big pot and bring it to a simmer. Remove outer skin, stem, and another unwanted part of red pepper and add red pepper in the mixer.
  • Try a blender to make a puree of the soup.
  • After that transfer that puree to the pan and change heat to medium-low heat. Let soup simmer and all flavor ingredients mix.
  • If soup becomes too thick then apply water. Let it simmer for 10 minutes.
  • Taste soup to check salt quantity and other ingredients. Add salt if it is less than your requirement.
  • Once the soup is completely ready, turn off the heat.
  • Serve the soup in a bowl, with vegan cream garnishing.
  • Store leftover for 4-5 days in the refrigerator.


6. Tasty Carrot Ginger Soup

Tasty Carrot Ginger Soup

You can prepare this healthy soup at home very easily with vegetable stock, carrots, ginger, and fresh thyme on top. It’s packed with vitamin A, vitamin C, and calcium. Let’s start the recipe of tasty carrot ginger Soup.


  • Vegetable oil 4 Tsp.
  • Carrot 350 gm
  • Onion 100 gm
  • Ginger Garlic paste 5 Tsp.
  • Ginger (peeled and chopped) 70 Gm
  • Salt  as per taste
  • Water 5 cup
  • Mix spices 5 Tsp.
  • Black pepper (powder) 1/2 Tsp.
  • Vegan cream (Topping) 1 cup
How to Make
  • The carrots should be peeled and cut into medium rounds. Spread the carrots onto a rimmed baking sheet and drizzle 2 tablespoons of Vegetable oil over them. Sprinkle generously with salt.
  • The carrots should take 15 to 20 minutes to brown and soften when braised, turning them over with a spatula every 5 minutes. Position a rack 6 to 8 inches away from the heat source and turn the broiler on. Roast the carrots until they turn browned and softer, turning them over with the help of a spatula every 5 minutes or so.
  • Once the carrot is roasted complete, put the carrot in a pot add chopped ginger and boil it for 12 to 16 minutes.
  • Cook the onions in a medium pot with the remaining vegetable oil, stirring frequently. Add the garlic and carrots, and then the stock, removing the ginger from the stock and adding it to the onions and carrots.
  • Once the vegetable gets softened, use a blender to make the puree. If the soup looks too thick add some water and simmer it for 10 minutes.
  • Pour soup into the serving bowl and garnish it with vegan cream.



In conclusion, if you are interested in vegan lifestyles and recipes, be sure to check out our other vegan recipes blogs. Try these healthy and nutritious vegan soups at home and enjoy them with your family. Having the right ingredients on hand is essential to any recipe. This Vegan Essentials post features favorites from the vegan pantry.

Thanks for reading this article. For more information about vegan recipes, foods, and lifestyles read our other blogs too.