With hot summer days just around the corner for many of us, giving the spotlight to soups (vegan soup recipes, no less) might not seem like the most reasonable choice. But even with warmer weather incoming, we’re firm believers that soup should be celebrated no matter the season.
“Why soups?” you might ask. Well, they’re healthy as anything, for a start! They’re also pretty convenient and can be prepared in larger batches. You can store them and keep them for rainy days when you don’t have time to make something from scratch. And they make the perfect office lunch.
Soups are usually prepared with different vegetables and pulses, so they’re full of fiber and vitamins and all those good macronutrients. And what a better meal to have when you want to eat something light but yet still hearty? Grab a spoon! They also have a higher water content, which should help you stay hydrated even on the hottest of days.
If you’re still not convinced that soup is the greatest dish out there, wait until you see these 8 amazing vegan soup recipes. What can we say? We’ve never backed down from a challenge and we’re not about to start now. The soup recipes we’ve selected are all vegan and pack enough nutrients to keep you full until your next meal.
We’ve got some with delicious roasted veggies, some with different pulses and grains, and a few beautiful vegan versions of the most popular soups from all over the world. So we’ll leave these gorgeous vegan soup recipes to speak for themselves in hopes that you’ll fall in love with soup all over again.
1. Garlic Chickpea Soup
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![olive oil]()
1 tbsp olive oil plus more for drizzling -
![garlic cloves]()
3 garlic cloves large, minced or pressed -
![paprika]()
1 tsp paprika -
![dried rosemary]()
1 tsp dried rosemary -
![dried thyme]()
0.5 tsp dried thyme
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![chili flakes]()
0.25 tsp chili flakes -
![cans chickpeas]()
2 X 15 oz cans chickpeas -
![potato]()
1 potato large, diced -
![low-sodium vegetable broth]()
480 ml low-sodium vegetable broth -
![salt]()
salt -
![black pepper]()
black pepper to taste
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If you’re searching for a dish you can prepare in under 30 minutes, you needn’t look further. This Garlic Chickpea Soup truly has it all. It’s quick and easy to make, so it’s perfect when you’re racing against time. It’s also has a very high health score on the Samsung Food App. The recipe calls for simple ingredients that can be found in almost every pantry, like chickpeas and potatoes. And you can definitely mix it up. Add a carrot, or an onion. Go nuts with herbs and spices. You really can’t do anything wrong with this one. And we always find it’s best to experiment with easier recipes – soups are usually pretty forgiving!
2. Potato Leek Soup
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![extra virgin olive oil]()
1 tbsp extra virgin olive oil -
![leeks]()
2 leeks medium, chopped -
![yellow onion]()
1 yellow onion diced -
![garlic cloves]()
3 garlic cloves minced -
![celery stalk]()
1 celery stalk diced
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![carrot]()
1 carrot diced -
![potatoes]()
2 lb potatoes cut into bite-size dices -
![vegetable broth]()
4 cups vegetable broth -
![bay leaf]()
1 bay leaf -
![dried thyme]()
1 tsp dried thyme -
![salt]()
salt -
![pepper]()
pepper to taste -
![chives]()
2 tbsp chives chopped -
![lemon juice]()
1 tbsp lemon juice more to taste
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Another healthy vegan soup recipe with pretty basic ingredients is this flavorful Potato Leek Soup. It’s our go-to when we need a little something to warm us up. Since it requires a considerable amount of chopping, dicing and slicing, what we like to do is prep all the veggies the evening before. It saves up so much time! The next day you can just start cooking. One other piece of advice we feel we must give you – if you can help it, don’t omit the lemon juice. It makes all the difference in the world when it comes this soup. It adds a fresh and citrusy aroma, and connects the other ingredients beautifully.
3. Creamy Broccoli Soup
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![broccoli]()
4 pounds broccoli frozen, organic -
![carrots]()
1 pound carrots cleaned and chopped, organic -
![celery]()
1 pound celery cleaned and chopped -
![yellow onions]()
2 yellow onions large, chopped -
![fresh garlic]()
8 cloves fresh garlic chopped
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![vegetable broth]()
2 quarts vegetable broth organic -
![nutritional yeast]()
1 cup nutritional yeast -
![fresh ground pepper]()
1 tablespoon fresh ground pepper -
![salt]()
salt to taste -
![Olive Oil]()
2 Tablespoons Olive Oil Organic -
![parsley]()
0.5 cup parsley fresh chopped
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We know, we know. Kids hate broccoli….and so do plenty of adults. But after learning about the health benefits it carries, broccoli has become one of our favorites over here at Samsung Food. Broccoli’s fiber count provides a great support for your digestive health. It’s also a very powerful antioxidant, proven to reduce inflammation in your body and lower the risks of various chronic diseases. If those aren’t reasons enough to love this flower-shaped green vegetable, then we don’t know what is. What we appreciate most about this creamy vegan soup is that it lets the broccoli shine without tasting like you’re just eating straight-up blended greens.
Broccoli isn’t the only ingredient by any means, but it’s definitely the most important one. All the other ones can be added or tweaked to your liking. But definitely add plenty of salt and pepper!
4. Stuffed Pepper Soup
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![olive oil]()
2 tablespoons olive oil -
![onion]()
1 onion medium, diced -
![red bell pepper]()
1 red bell pepper medium, diced -
![green bell pepper]()
1 green bell pepper medium, diced -
![garlic cloves]()
4 garlic cloves minced
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![vegetable broth]()
6 cups vegetable broth -
![long grain brown rice]()
0.5 cup long grain brown rice -
![dried oregano]()
1 teaspoon dried oregano -
![dried thyme]()
1 teaspoon dried thyme -
![sweet paprika]()
1 teaspoon sweet paprika -
![dried brown lentils]()
0.75 cup dried brown lentils -
![can fire roasted tomatoes]()
1 X 14 ounce can fire roasted tomatoes -
![tomato paste]()
2 tablespoons tomato paste -
![salt]()
salt -
![pepper]()
pepper to taste
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If you’re craving a taste of comforting stuffed peppers but can’t spare the time needed to make it, we’ve got just the right solution. Meet Stuffed Pepper Soup, its sister dish! It’s flavorful, rich and packed with nutrients. It’s not bad to look at, either. We simply cannot resist the color palette this soup has to offer. If you’re feeling extra adventurous, you can add a yellow pepper too. It will shine alongside the red and green ones like a perfect bell pepper rainbow! All the spices are completely optional, so feel free to change them to suit your taste. You can also use quinoa instead of rice, and some chili flakes if you enjoy a little bit of heat.
5. Vegan Borscht
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![olive oil]()
2 tablespoons olive oil -
![beets]()
3 beets medium, peeled and diced, 1/2 inch -
![carrots]()
2 carrots medium, peeled and diced, 1/2 inch -
![onion]()
1 onion medium, chopped -
![garlic cloves]()
2 garlic cloves minced
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![vegetable broth]()
4 cups vegetable broth -
![tomato paste]()
2 tablespoons tomato paste -
![cabbage]()
2 cups cabbage finely chopped -
![russet potato]()
1 russet potato medium, peeled and diced, 1/2 inch -
![lemon juice]()
1.5 tablespoons lemon juice -
![fresh dill]()
0.25 cup fresh dill chopped, plus more for serving -
![salt]()
salt -
![pepper]()
pepper to taste -
![vegan sour cream]()
vegan sour cream yogurt, or cashew cream, for serving -
![fresh chives]()
fresh chives chopped -
![parsley]()
parsley for serving
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If there was a competition for the prettiest soup out there, Borscht would probably score highly. And for good reason. It’s a complete stunner! We simply can’t get enough of its pinky and red colors. Though this Ukrainian beetroot soup is beloved in Eastern Europe, its variations have found their way through cuisines all around the world.
The classic Borscht is cooked with different kinds of meat, but we’re offering you a taste of something different. Just one sip of the vibrant Vegan Borscht is all it takes to convince you that you’re not missing out by excluding meat. On the contrary, we feel like the veggies can shine the brightest in this vegan soup version. The lemon juice adds a nice zing to it, so feel free to add as much as you like. And don’t forget about dill – it brings an authentic flavor to the soup. We also like to top it off with a nice spoon of creamy vegan yogurt. Beautiful!
6. Thai Coconut Soup
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![coconut oil]()
0.5 tablespoon coconut oil -
![garlic clove]()
1 garlic clove minced -
![fresh ginger]()
2 tablespoons fresh ginger grated -
![lemongrass]()
2.5 Tablespoons lemongrass I used squeezable -
![Thai red curry paste]()
2.5 teaspoons Thai red curry paste
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![vegetable stock]()
6 cups vegetable stock omnivores feel free to sub chicken stock -
![low sodium Tamari]()
3 tablespoons low sodium Tamari or soy sauce -
![100% maple syrup]()
1 tablespoon 100% maple syrup or sweetener or choice -
![unsweetened coconut milk]()
28 ounces unsweetened coconut milk two 14-ounce cans -
![extra firm tofu]()
16 ounces extra firm tofu pressed, drained and diced -
![fresh mushrooms]()
8 ounces fresh mushrooms sliced, I used white mushrooms -
![lime juice]()
3 tablespoons lime juice -
![cilantro leaves]()
0.25 cup cilantro leaves chopped or torn -
![green onions]()
2 green onions sliced thin
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There probably isn’t a cuisine out there that offers a wider choice of vegan dishes, than Thai. This Southeast Asian cuisine relies heavily on fresh herbs and vegetables, and limited dairy products. So it’s no wonder that the vegan dishes are outstanding in taste and flavor.
One of our favorite Thai specialties that’s originally plant-based is sweet Coconut Soup. In our home-made version, we usually use a mixture of different mushrooms, like white button and shitake, but any variety works just as well. Some people like to go crazy with cilantro, but we know it’s a polarizing ingredient. Like most soups, you should always adjust the spices and herbs to your liking. You can add rice or noodles if you want, and then this goes from simple vegan soup recipe to a filling evening meal.
7. Vegan Pho
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![white onion]()
1 white onion large, peeled and halved -
![fresh ginger]()
3 inch fresh ginger piece, halved lengthwise -
![star anise]()
5 star anise -
![whole cloves]()
4 whole cloves -
![cinnamon sticks]()
3 X 3 inch cinnamon sticks
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![cardamom pods]()
2 cardamom pods -
![whole coriander seeds]()
1 tablespoon whole coriander seeds -
![vegetable stock]()
8 cups vegetable stock good-quality, or mushroom stock -
![brown sugar]()
1 tablespoon brown sugar -
![low-sodium soy sauce]()
2 teaspoons low-sodium soy sauce or tamari -
![rice vinegar]()
2 teaspoons rice vinegar -
![fine sea salt]()
fine sea salt to taste -
![rice noodles]()
7 ounces rice noodles uncooked, thin -
![olive oil]()
1 tablespoon olive oil or any neutral-flavored oil -
![shiitake mushrooms]()
8 ounces shiitake mushrooms thinly sliced -
![baby bok choy]()
2 heads baby bok choy halved -
![veggies]()
1 cups veggies optional, extra, such as sliced carrots, broccoli florets, snow peas, etc -
![fresh herbs]()
fresh herbs garnishes, cilantro, mint, and/or thai basil -
![bean sprouts]()
bean sprouts -
![lime wedges]()
lime wedges -
![chiles]()
chiles -
![onions]()
onions -
![sauces]()
sauces hoisin, and/or sriracha
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While travelling through Southeast Asia on this vegan soup recipe journey, you’d be silly not to admire all the great things Vietnamese cuisine has to offer. And naturally, Pho takes the cake. This soup is so good, you’ll wish you’ve made two batches right away.
The original dish is made with chicken or beef, but we’re simply in awe of its plant-based cousin. Honestly, pho is so easily adaptable that you can use pretty much any veggies you have in your pantry – but we do recommend keeping the mushrooms for their deep umami taste. Adding tofu is great for hitting that protein target too.
8. Vegan Zuppa Toscana
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![olive oil]()
1 tbsp olive oil -
![vegan Italian sausage]()
8 ounces vegan Italian sausage -
![vegan butter]()
2 tbsp vegan butter -
![flour]()
2 tbsp flour -
![yellow onion]()
1 yellow onion diced
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![fennel seeds]()
0.5 tbsp fennel seeds roughly chopped -
![oregano]()
1 tsp oregano -
![black pepper]()
0.5 tsp black pepper plus more to taste -
![red pepper flakes]()
red pepper flakes to taste -
![garlic]()
3 cloves garlic diced -
![water]()
4 cups water -
![non-dairy milk unsweetened]()
1 cup non-dairy milk unsweetened I used soy -
![chicken flavored vegetable base]()
2 tsp Better Than Bouillon chicken flavored vegetable base -
![beef flavored vegetable base]()
1 tsp Better Than Bouillon beef flavored vegetable base -
![russet potatoes]()
5 russet potatoes small, or 2 large ones, peeled and diced into 1" cubes -
![kale]()
2 cups kale stems removed and chopped
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Jumping back to Europe to prepare a comforting meal, our choice has never been clearer. Meet the gorgeous Vegan Zuppa Toscana! We are still in shock that this Italian dish comes together in only 45 minutes. It’s so creamy, healthy and hearty. Instead of regular spicy Italian sausages, this recipe asks for vegan ones. If you don’t keep meat-flavored vegetable soup base on hand, a vegetable stock cube works perfectly well. Just make sure to adjust the amount of water you add so that the saltiness levels are to your liking. The slight bitterness of the kale complements the sweetness of the potatoes perfectly. The kale also adds a touch of green vibrance, making this soup a true looker.
