As we move into the cooler months, now is the perfect time to get yourself into the kitchen and start cooking up vegan soup recipes. Making homemade soup is a great introduction to home cooking: recipes are usually forgiving and simple, and the results last for weeks in the freezer.
All the soups listed below are virtually foolproof (assuming you can boil water), and made using simple pantry ingredients, whole grains, beans, and earthy winter vegetables. If you’ve been hankering to become a better chef, there is no time like the chilly-weather present to start prepping delicious, nourishing soups.
Below is a list of my favorite homemade vegan soups that I’ve perfected over the years.
10 Vegan Soup Recipes for Fall & Winter
1. Vegan Hot & Sour Soup
My new favorite is a healthy twist on Vegan Hot & Sour Soup featuring a homemade baked tofu. The tofu is optional, but adds some extra protein and deliciousness to this already incredible soup. Using just a few pantry staples, you can have this simple soup ready quickly.
2. Apple & Squash Soup
Winter squashes, like kabocha, butternut and acorn, make amazing soups: sweet, nourishing, and totally healthy. This Apple & Squash Soup a fun twist that includes sour green apple in combination with the squash. It pairs awesomely with a grilled cheese sandwich or some toasted bread.
3. Homemade Vegan Minestrone Soup
Hearty Vegan Minestrone Soup is great for lunch and dinner as it contains both noodles and veggies. It’s a one-pot soup that covers all of your bases nutritionally. This soup comes together easily despite the longer list of ingredients.
4. French Onion Soup
I remember my mom making this years ago and I had always wanted to try a vegetarian version of this classic soup. This vegan French Onion Soup has a lot going for it: rich broth, creamy caramelized onions, and gooey cheese atop. What it doesn’t have is a picture, due to internet archive challenges!
5. White Bean Stew
This White Bean Stew is one of my all-time favorite winter recipes: it’s adapted from a 101 Cookbooks recipe, and contains way more celery than I thought necessary, but it is INCREDIBLE. I don’t usually cook with olives, but they are helpful for a ping of vibrant flavor. I highly recommend this recipe.
6. Vegetable Curry Noodle Soup
This Vegetable Curry Noodle Soup is spicy, creamy, and full of bright lime flavor. It’s a copy of a version from a local Thai restaurant, and it’s awesome. I like to use udon noodles, but rice noodles or even regular spaghetti noodles would be fine here, too
7. Lemon Rice Soup
This is a take on Greek Lemon Rice Soup, but with a healthy twist. It uses leftover rice and a version of my favorite tahini, miso, and lemon sauce. The fresh dill really makes this recipe vibrant, so don’t skip it.
8. Smokey Black Bean Stew
A good black bean stew is good to have in your repertoire, and this is a great place to start. I love the combination of flavors here, and the smoke really brings it all together. This works well as a dip if you use less liquid. This image was also lost to the archives so I’ll just have to make it again this weekend and snap a pic to include here!
9. Pumpkin & Adzuki Bean Chili
An odd combination of ingredients comes together perfectly in this cozy chili recipe. Kabocha pumpkin is creamy and sweet, and adzuki beans offer a twist on traditional chili beans; adding lentils gives it a huge protein boost. This is a great potluck recipe, and it freezes well. Try my Pumpkin & Adzuki Bean Chili this weekend!
10. Barley Miso Soup
I love using miso in my recipes, and this was a fun way to include traditional Macrobiotic flavors of wakame, dark/rich barley miso, and chewy whole grains. If you’ve new to sea vegetables you can learn more in my seaweed tutorial here, or make this wholesome Barley Miso Soup here.
Leave a Reply