Okay, real talk: winter is coming, your fridge is looking sad, and you need something warm, cozy, and bursting with flavor that doesn’t involve chicken broth or a single sad carrot floating alone in water. I’ve got you. These 15 vegan soups are so packed with flavor they’ve converted more meat-lovers than I can count on both hands (and I cook a lot). They’re easy, they’re hearty, and half of them come together faster than your Netflix queue loads. Let’s get soupy.
1. Creamy Mushroom Dream (That Tastes Like It Has Heavy Cream—But Doesn’t)
This one hits like the love child of cream of mushroom and a forest fairy’s wildest fantasy.
Ingredients
- 800g mixed mushrooms (cremini, shiitake, oyster—go wild)
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 can full-fat coconut milk (the secret weapon)
- 4 cups veggie broth
- 2 tbsp nutritional yeast
- Fresh thyme + a splash of sherry vinegar
Step-by-Step Instructions
- Sauté onion in olive oil until golden—don’t skimp, this builds flavor.
- Toss in mushrooms and cook until they release their liquid and get sexy and brown.
- Add garlic for 30 seconds (burnt garlic is a crime).
- Pour in broth, coconut milk, nutritional yeast, and thyme. Simmer 15 mins.
- Blend half the soup (or all if you want velvet texture). Finish with sherry vinegar—trust me.
Why You’ll Love It
It’s ridiculously creamy without a drop of dairy. My non-vegan brother stole the entire pot and texted “wtf is this sorcery” at 2 a.m. Enough said.
2. Spicy Sweet Potato & Peanut Stew (West African Vibes)
Basically happiness in a bowl with a kick.
Ingredients
- 3 sweet potatoes, cubed
- 1 can chickpeas, drained
- 1 can diced tomatoes
- ½ cup natural peanut butter
- 1 thumb ginger, grated
- 1–2 scotch bonnets (or less if you’re scared)
- Handful spinach at the end
Instructions
- Fry onion, ginger, and chili until fragrant.
- Stir in peanut butter + tomatoes until it looks like a hot mess (good mess).
- Add sweet potatoes, chickpeas, and 3 cups water. Simmer until tender.
- Toss in spinach to wilt. Serve with lime and cilantro.
Why You’ll Love It
Sweet, spicy, creamy, crunchy—every spoonful is a party. Also reheats like a champ for lunch.
3. Lemon Lentil Orzo Soup (When You’re Sick of Chicken Noodle)
Your new “I’m coming down with something” cure.
Ingredients
- 1 cup red lentils
- ¾ cup orzo
- 2 carrots + 2 celery stalks, diced
- Juice + zest of 2 lemons
- Fresh dill (don’t skip this, it’s the star)
Instructions
- Sauté the holy trinity (onion, carrot, celery).
- Add lentils, 6 cups broth, and simmer 15 mins.
- Toss in orzo and cook 8 more minutes.
- Off heat: lemon juice, zest, tons of dill, black pepper.
Why You’ll Love It
Bright, comforting, and somehow tastes like sunshine. I make this on repeat from October to March.
4. Roasted Tomato & Garlic Soup (That Fancy Restaurant One)
You’ll never buy the canned stuff again.
Ingredients
- 1.5 kg ripe tomatoes, halved
- Whole head of garlic (yes, whole)
- Balsamic vinegar + olive oil
- 1 liter veggie stock
- Fresh basil
Instructions
- Roast tomatoes + garlic (wrapped in foil) at 200°C for 45 mins.
- Squeeze garlic out, blend everything with stock.
- Warm through, swirl in basil pesto if you’re extra.
Why You’ll Love It
Depth of flavor that tastes like you spent all day on it. Spoiler: you didn’t.
5. Thai Coconut Curry Noodle Soup (15 Minutes Flat)
Faster than delivery and twice as good.
Ingredients
- Red curry paste (the good stuff)
- 1 can coconut milk
- Rice noodles
- Whatever veg is dying in your fridge (mushrooms, peppers, bok choy)
- Lime + cilantro
Instructions
- Fry 2–3 tbsp curry paste in a pot.
- Add coconut milk + 2 cups water, bring to simmer.
- Throw in veggies and noodles. Done in 8 mins.
Why You’ll Love It
Who doesn’t love a one-pot dinner that tastes like Bangkok street food?
6. Smoky Black Bean & Sweet Corn Chowder
Like chili had a baby with corn chowder and they both won.
Ingredients
- 2 cans black beans
- Frozen sweet corn (char it first!)
- Smoked paprika + chipotle in adobo
- Top with avocado and tortilla strips
Instructions
- Char corn in a dry pan—don’t skip, this is flavor town.
- Sauté onion, add spices, beans, corn, and broth.
- Blend a cup for thickness. Top however you want.
Why You’ll Love It
Hearty enough to shut up the “where do you get your protein” crowd.
7. Miso Ginger Healing Broth (With All the Things)
When you want soup but make it spa day.
Ingredients
- White miso paste
- Fresh ginger + turmeric
- Soba noodles, tofu cubes, seaweed, scallions
Instructions
- Warm broth with grated ginger and turmeric.
- Whisk in miso off heat (never boil miso, it gets mad).
- Add noodles and toppings.
Why You’ll Love It
Feels like a hug from the inside. Also cures hangovers (science pending).
8. Moroccan Harissa Carrot & Chickpea
Orange you glad I didn’t say banana?
Ingredients
- 1 kg carrots
- 2 tbsp harissa (mild or hot, your call)
- 1 can chickpeas
- Preserved lemon (or just extra lemon zest)
Instructions
- Roast carrots with harissa and olive oil.
- Blend with broth and chickpeas.
- Top with yogurt (vegan) and cilantro.
Why You’ll Love It
Spicy, sweet, smoky—basically a flavor rollercoaster.
9. French Onion Soup (Yes, Vegan—Stop Laughing)
Caramelized onions + magical cheesy toast = mind blown.
Ingredients
- 6 large onions (yes, really)
- Vegan Worcestershire + thyme
- Vegan cheese that melts (Violife or homemade)
Instructions
- Caramelize onions low and slow (45 mins, worth it).
- Deglaze with sherry, add broth, simmer.
- Top with baguette + melty cheese, broil.
Why You’ll Love It
I served this to French people. They cried (happy tears).
10. Creamy Broccoli & Cheddar (Without the Cheddar)
Tastes exactly like the Panera one, fight me.
Ingredients
- 800g broccoli
- 1 large potato (for creaminess)
- Nutritional yeast + cashew cream
- Smoked paprika (the “cheddar” trick)
Instructions
- Boil broccoli + potato until soft.
- Blend with cashew cream, nooch, and spices.
- Adjust seasoning—more nooch = more cheesy.
Why You’ll Love It
Kid-approved, adult-obsessed.
11. Spicy Kimchi Noodle Soup
Hangover cure level: expert.
Ingredients
- 1 cup kimchi + juice
- Gochujang
- Ramen noodles (discard seasoning packet)
- Soft-boiled mushroom or tofu “egg”
Instructions
- Sauté kimchi and gochujang.
- Add water + kimchi juice, simmer.
- Add noodles and toppings.
Why You’ll Love It
Funky, spicy, sour—your taste buds will thank you.
12. Tuscan White Bean & Kale
Like ribollita but easier.
Ingredients
- 2 cans white beans
- Kale (or spinach)
- Stale bread (yes, really)
- Rosemary + lemon
Instructions
- Sauté onion, garlic, rosemary.
- Add beans + broth, simmer.
- Stir in torn bread and kale at the end.
Why You’ll Love It
Rustic Italian grandma vibes without the plane ticket.
13. Curried Pumpkin & Coconut (Fall in a Bowl)
Move over PSL, there’s a new sheriff.
Ingredients
- 1 can pumpkin purée (or roast your own)
- Red curry paste
- Coconut milk
- Top with toasted pepitas
Instructions
- Fry curry paste, add pumpkin + coconut milk.
- Simmer 10 mins. Blend if you want silky.
Why You’ll Love It
Tastes like autumn had a tropical vacation.
14. Loaded Mexican Street Corn Soup
Elote walked into a soup and never left.
Ingredients
- Charred corn (again, char it!)
- Potatoes for body
- Chipotle, lime, vegan cotija or feta
Instructions
- Blend half the corn with broth and cooked potato.
- Add whole kernels back in.
- Finish with lime, chili powder, vegan cheese.
Why You’ll Love It
You’ll want to drink it straight from the pot. I won’t judge.
15. Simple Weeknight Minestrone (But Make It Sexy)
The little black dress of soups.
Ingredients
- Whatever veg you have (zucchini, carrots, green beans)
- Small pasta
- White beans + spinach
- Parmesan rind (use nutritional yeast + marmite for umami bomb)
Instructions
- Sauté veg, add tomatoes and broth.
- Simmer, add pasta and beans.
- Finish with pesto swirl.
Why You’ll Love It
Cleans out the fridge and still tastes like you meant to do that.
