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Here are my best vegan soup recipes that are easy to make and perfect to turn vegetables, spices, and protein-packed legumes into amazing healthy meals.
You’re going to love their incredible flavors and textures!
I’m a soup lover. I eat soup in winter, in summer, and anytime between. And you may have noticed that I have several soup recipes on The Clever Meal, but for this roundup I wanted to filter out only my delicious vegan soup recipes.
No complicated ingredients you’ve never heard of, but only convenient pantry staples, affordable vegetables, and simple yet delicious FLAVOR.
Whether you’ve got a taste for Italian soups with pasta, or light low-calorie soups packed with veggies, or steaming soups to warm you up, look no further.
Because really, what won’t ever let you down is a bowl of cozy, nourishing soup.
I’ve got fabulous of creamy soups made with white beans or chickpeas that get hundreds of rave reviews. Plus quick ones you can get on the table in a flash, nourishing, full flavor, and absolutely perfect to satisfy any craving.
They are healthy, dairy-free, economical, and easy to make.
They’re always great for leftovers and freezable, which will save you time and money.
I know what you’ll be having for dinner tonight!
How to make super creamy vegan soups
When it comes to luscious ultra creamy textures, a high-speed stand blender always gives the best results. An immersion blender, although very convenient to use and easy to wash, doesn’t come close – unfortunately!
You can blend all the soup to have a super smooth consistency, or just part of it, to have creaminess and chunky bites like in this vegan sweet potato soup.
Feel free to use an immersion blender if it’s what you have on hand or if you prefer. But if using a high-speed blender – as I do most of the times – make sure you follow these simple rules to avoid a mess of hot soup all over yourself and kitchen:
- Let the soup cool slightly.
- Use a ladle to transfer part of soup to the blender (and always work in batches if you want to blend all the soup).
- Be careful during the whole process, it’s still hot.
- Never fill a blender bowl to a brim and never pass the maximum fill line.
- Remove the cap in the lid to let the hot steam escape. Because hot soups create steam!
- Cover the open hole with a folded tea towel to protect yourself.
- Finally, blend until smooth and creamy, and carefully return the soup to the pot. Done!
If you loved these vegan soup recipes…
I guess you’ll love more vegan recipes like these collections of:
Lastly, if you make some of these amazing vegan soup recipes, or you have a question, please leave a comment. I would love to hear from you and get your feedback! x
30 Amazing Vegan Soup Recipes
- 1 tablespoon olive oil, plus more for serving
- 1 medium-size onion, diced
- 1 celery stalk, diced
- 1 large carrot, diced
- 1-2 garlic cloves, diced or pressed
- 2 cans (total: 28oz – 800 grams) cannellini beans or white beans, drained
- 2 medium-size potatoes, peeled and cut into chunks
- 1 tablespoon paprika
- 1 sprig rosemary (or 1 Tbsp of chopped fresh leaves/1/2 tsp of dried)
- 1 tablespoon tomato paste
- ⅓ cup (80 ml) white wine
- 1 cup (7 oz – 200 grams), frozen spinach * (optional)
- 2 cups (500 ml) vegetable broth or hot water
- ½ tsp fine salt, plus more to taste
- ⅛ tsp black pepper, plus more to taste
- Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion, carrot, and celery. Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
- Add the garlic, beans, tomato paste, potatoes, rosemary (whole sprig, chopped, or dried, whatever it's easier for you) and paprika (if you use it). Cook stirring frequently, about 1 minute.
- Add the wine, stir well and let it simmer until it has evaporated, cooking for another minute.
- Then add the frozen spinach, the vegetable broth and a good pinch of salt and pepper. Raise the heat and bring the mixture to a boil, then cover the pot, reduce heat and cook gently for 15 minutes.
- When the potatoes are soft and the soup is thick and creamy, remove the pot from heat, then remove the sprig rosemary*. Taste and season with salt and pepper. (I usually add a pinch of salt at the beginning + 1/2 tsp later. You might need more salt, depending on your vegetable broth and on your personal preferences.)*
- Divide into bowls, drizzle with olive oil or extra virgin olive oil, and more freshly ground black pepper if you like. Serve with crusty whole grain bread and, if you don't keep it vegan, add freshly grated parmesan cheese for extra flavor. Enjoy!
I would start only with a good pinch of salt, no more than that. Vegan white bean soup leftovers: it keeps well in the fridge for up to 3 days. t’s also freezable: divide among airtight containers (leaving 1-inch space at the top), and freeze up to 2 months. Rosemary: I’ve got a massive bush of rosemary in my garden, and I always use a fresh sprig. If you use a fresh rosemary sprig, keep in mind it will lose its leaves into the soup. They don’t bother me, but you might want to take them off before serving, or to chop them before cooking : ) Vegetables: I usually go for frozen spinach, it really comes in handy.
If you prefer, you could swap the spinach for greens such as chopped kale or chard. However, if you use fresh spinach, add them to the pot in the last 5 minutes of cooking. Chard or kale might take a bit longer, between 5 and 10 minutes. Frozen spinach: the weight is from frozen, but you can swap frozen spinach for a 10-oz bag of fresh spinach if you prefer. NOTE: the nutrition values are per 1 serving and are based on an online nutrition calculator. It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.