Vegan Soup Recipes

Today I’m rounding up over 22 of the most delicious VEGAN SOUP recipes on the internet. These are all simple to make and great for cold-weather meal prepping! There’s something here for everyone so we can all stay warm during the chili winter months :D

Get This Recipe In Your Inbox

Share your email, and we’ll send it straight to your inbox. Plus, enjoy weekly doses of recipe inspiration as a bonus!

Please enable JavaScript in your browser to complete this form.

Email *

Send It!

SO, hopefully you all know by now HOW MUCH I love a good soup recipe. I’ve created a lot of really delicious ones over the past few years and I figured that it was time for me to round them all up into one place.

I happen to think that soup season is ALL YEAR, but with the days get shorter and much colder, I figured that this was the perfect time to finally share all my favorite vegan and vegetarian soup recipes.

To get to any of these recipes, simply click on the title OR the image. Let me know which of these you can’t wait to make AND please share YOUR favorite soup recipes with me! PLEASE :D I’m always looking for new ones to try.

1. Vegan Creamy Lentil Soup

   

2. Vegan Minestrone Soup

   

3. Vegetarian French Onion Soup

   

4. Easy Alphabet Soup

   

5. Chickpea Noodle Soup

   

6. Instant Pot Black Bean Soup

   

7. Crockpot Chickpea Noodle Soup

   

8. Vegan Butternut Squash Soup

   

9. Crockpot Taco Soup

   

10. Roasted Acorn Squash Soup

    

11. Loaded Vegan Chili

    

12. Easy Creamy Lentil Soup

    

13. Moroccan Chickpea Soup

    

14. Vegan Corn Chowder

    

15. Instant Pot Vegan Chili

    

16. Tempeh Chili

    

17. Sweet Potato Chili

    

18. Vegan Split Pea Soup
    
    

19. Vegan Ramen
    

20. Lentil Chili
    

21. Vegan Zucchini Soup

22. Vegan Broccoli Soup

No ratings yet

Vegan Soup Recipes: Chickpea Noodle Soup & more!

By Brita Britnell

Prep: 10 minutes mins

Cook: 25 minutes mins

Total: 35 minutes mins

Servings: 4 servings

SaveSaved Pin Print

Looking for a good Vegan Soup recipe to try? We have 22 simple and delicious options to choose from! They’re all plant based and absolutely filling!

Save this recipe!

Get this sent to your inbox, plus enjoy weekly doses of recipe inspiration!

Please enable JavaScript in your browser to complete this form.

Email *

Send It!

Ingredients 

1x2x3x

• ▢ 2 tablespoons of olive oil
• ▢ 1 medium yellow onion, chopped
• ▢ 2 stalks of celery, thinly sliced
• ▢ 3 medium carrots, peeled and thinly sliced
• ▢ ½ teaspoon salt, more to taste
• ▢ ½ teaspoon of garlic powder
• ▢ ½ teaspoon of dried rosemary
• ▢ ¼ teaspoon ground turmeric
• ▢ 1 bay leaf
• ▢ 1 can chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
• ▢ 8 ounces uncooked pasta of choice, I like something that’s bite sized for my toddler to eat*
• ▢ 2 tablespoons of fresh parsley, chopped
• ▢ 8 cups of vegetable broth
• ▢ Freshly ground black pepper, to taste**
• ▢ optional: 1 tablespoon of lemon juice

Cook ModePrevent your screen from going dark

Instructions 

• In a large pot, heat the olive oil over medium heat until hot. Add in the onion, celery, carrots, and salt. Cook, stirring often, for 5 minutes as the veggies begin to soften.
• Stir in the garlic powder, rosemary, and turmeric. Cook for an additional minute. Add in the bay leaf, chickpeas, broth, pasta, and parsley.
• Raise the heat to bring the soup to a simmer and let simmer for 15 minutes or until the noodles are done to your likeness.
• Remove the bay leaf and if using, stir in the lemon juice. Serve immediately! I like to serve mine with a bit of fresh herbs as well as crackers.
• ENJOY!

Notes

**My daughter does not like black pepper and will not eat a meal with even a little in it. So I rarely use it when cooking these days but add as desired!

***This makes for great leftovers but the noodles do soak up A LOT of the liquid. I often like to stir in a little more broth as I’m reheating it

Tried this recipe?Mention @foodwithfeeling or tag #foodwithfeeling!