Vegan & Vegetarian Soup Recipes

Most of these soups are completely vegan – no meat, dairy, or egg. A few are vegetarian, meaning they include something like dairy. Every recipe is clearly labeled "Vegan" or "Vegetarian," and you can use the filter above to show only the ones that fit your diet.

A vegan soup leaves out all animal products – no meat, bone broth, dairy, or cream. It's built on vegetable broth and gets its richness from coconut milk, blended cashews, white beans, lentils, or puréed potato instead of dairy.

Blend all or part of the soup, or stir in full-fat coconut milk, soaked blended cashews, a handful of white beans, or a cooked potato. Each adds body and a silky texture with no cream needed.

Brothy soups and lentil or bean soups keep and freeze beautifully; most creamy coconut-based ones do too. Store airtight 4–5 days in the fridge or up to 3 months frozen, and add fresh herbs or a squeeze of lemon when reheating.

Most are packed with vegetables and legumes, so they're naturally high in fibre and plant protein and light on saturated fat – a nourishing meal in one bowl.

Absolutely – chilled soups like gazpacho and light brothy bowls are refreshing in warm weather, so soup is genuinely a year-round meal.

Soups built on lentils, chickpeas or white beans carry the most protein, since legumes are the highest protein ingredient in the pot. A spoonful of cashew butter, a few cubes of tofu or some wholegrain pasta pushes it higher still.