31 Vegan Soup Recipes for Every Season
Many of our favorite soup recipes are vegan soup recipes, whether they're made silky with roasted squash, cauliflower, cashews, or coconut milk and bright with tomatillos, tart lime, or fresh peas. Some of these are blended soups, others hearty and chunky with beans or lentils, and more than a few are piled high with noodles. We have a rainbow of gazpachos for summer, Whichever you pick, we promise you're not in for Big Soup Fatigue, so you might as well make a stockpot full.
Photo & Food Styling by Joseph De Leo1/31Miso-Squash Ramen
This ramen from Epi contributor Hetty McKinnon is one of our most popular vegan soup recipes, and it has definitely made the rounds on Instagram. We can't say we're surprised, since many of our editors keep making it again and again, too. Miso paste gets slathered on the squash before it roasts, and some of that squash is blended into the broth, delivering velvety, rich body.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton3/31Vegan Chili
A hearty chili, spiced with jalapeño, cumin, and chili powder. You can use canned beans here, or substitute cooked dried beans.
Photo by Alex Lau, Prop Styling by Emily Elsen, Food Styling by Rebecca Jurkevich6/31Crispy Tofu in Shiitake Broth
Photo by Alex Lau9/31Cream of Cashew Pea Soup
If you've been cooking vegan dinner recipes (or vegan dessert recipes) for awhile, you're probably well aware of the creamy power of the cashew. But if you'd prefer to use almonds here, go right ahead.
Photo by Alex Lau, Prop Styling by Emily Eisen, Food Styling by Molly Baz10/31Brothy Noodle Bowl with Mushrooms and Chiles
Photo by Alex Lau11/31Curried Yellow Split Pea Soup with Spiced Coconut
This Indian-inspired soup is crowned with earthy-sweet spiced coconut chips. If you prefer a smoother soup, you can purée the split pea mixture with an immersion blender, directly in the pot.
Christopher Testani13/31Cauliflower-Cashew Soup With Crispy Buckwheat
Simmering vegetables in a covered pot over low heat so that they steam in their own liquid—a French technique called à l'étouffée—is the ticket to achieving a vegetable soup with impressive depth of flavor. We love this method with cauliflower, but you can also try it with celeriac or rutabagas.
