ListseVegetarian recipes for the home stove

Soup

Vegan Soup Recipes from the Pantry

Today I’m rounding up over 22 of the most satisfying VEGAN SOUP recipes on the internet. These are all simple

  • 4 servings
  • Prep 10 minutes
  • Cook 25 minutes
  • Total 35 minutes
Jump to the recipe
Vegan Soup Recipes from the Pantry

Today I’m rounding up over 22 of the most flavor-packed 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

collage of images all labeled as "vegan soup recipes". Top left: lentil soup. Top right: vegan chili. Bottom left: minestrone veggie soup. Bottom right: chickpea noodle soup

SO, hopefully you all know by now HOW MUCH Worth keeping a good soup recipe. I’ve created a lot of truly flavor-packed 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 reliable time to finally share all my go-to 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 regular soup recipes with me! PLEASE:D I’m always looking for new ones to try.

  1. Vegan Creamy Lentil Soup bowl of lentil soup topped with carrots and sour cream and fresh herbs
  2. Vegan Minestrone Soup
  3. Vegetarian French Onion Soup several bowls of french onion soup topped with bread, cheese, and fresh herbs
  4. Straightforward Alphabet Soup bowl of alphabet soup with the alphabet noodles on a spoon spelling out "alphabet soup"
  5. Chickpea Noodle Soup bowl of chickpea noodle soup in a white bowl with fresh carrots and celery around the scene
  6. Instant Pot Black Bean Soup up close shot of black bean soup topped with pico de gallot nd lime and avocado
  7. Crockpot Chickpea Noodle Soup chickpea noodle soup being scooped out of a crockpot
  8. Vegan Butternut Squash Soup bowls filled with creamy butternut squash soup and topped with cream and pepitas
  9. Crockpot Taco Soup up close shot of chickpea taco soup with black beans and fresh veggies + sour cream and cilantro on top
  10. Roasted Acorn Squash Soup large bowl of creamy acorn squash soup topped with cream and pepper
  11. Loaded Vegan Chili bowl of vegan chili topped with avocado on a wood table with a napkin
  12. Straightforward Creamy Lentil Soup pale blue bowl filled with creamy lentil soup and topped with herbs and cream on a wood table
  13. Moroccan Chickpea Soup speckled wite bowl filled with chickpea noodle soup and tpped wit fresh herbs. bowl sitting on a wood board with a towel and fresh herbs in the corner
  14. Vegan Corn Chowder bowl filled with corn chowder with a spoon hanging out the side
  15. Instant Pot Vegan Chili up close shot of instant pot vegetarian chill topped with fresh herbs and sour cream with chips in the background
  16. Tempeh Chili large bowl filled with tempeh chili topped with fresh corn, jalapeno and avocado
  17. Sweet Potato Chili
  18. Vegan Split Pea Soup

vegan split pea soup topped with croutons
  1. Vegan Ramen
bowl filled with ramen noodles, mushrooms, carrots and bok choy
  1. Lentil Chili
vegetarian chili served in a bowl with a spoon
  1. Vegan Zucchini Soup
using a spoon to scoop up vegan zucchini soup out of a bowl
  1. Vegan Broccoli Soup
vegan broccoli soup served in a white bowl with a garnish of parsley

The recipe

Vegan Soup Recipes: Chickpea Noodle Soup & more! from the Pantry

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

  • 4 servings
  • Prep 10 minutes
  • Cook 25 minutes
  • Total 35 minutes

Ingredients

  • 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

Method

  1. 1

    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.

  2. 2

    Stir in the garlic powder, rosemary, and turmeric. Cook for an additional minute. Add in the bay leaf, chickpeas, broth, pasta, and parsley.

  3. 3

    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.

  4. 4

    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.

  5. 5

    ENJOY!

Cook 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

Soup

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