I’m not sure about where you’re at, but here in the Pacific Northwest fall is in full swing with thunderstorms, first frosts, rain for days. The perfect opportunity to gather up all our favorite vegan soup, stew and chili recipes!
- Creamy Roasted Red Pepper Soup
- Sweet Corn Soup with Jalapeño Lime Pesto
- The Ultimate Mushroom and Wild Rice Soup
- Chickpea, Rice and Kale Soup
- Tortilla Soup with Black Beans
- Split Pea Soup with Tempeh Bacon and Chipotle Cream
- Rosemary White Bean Soup
- Puree of Vegetable Soup
- French Lentil Soup
- Red Lentil Soup with Lemon
Chilis and Stews
- Hearty Vegetable Chili
- Seitan Portobello Stew
- Bourbon Mango Black Bean Chili
- White Bean Chili
- Black Bean Chili (Instant Pot Option)
Our Vegan Broccoli Cheddar Soup is like a warm hug for your taste buds. It has all the creamy goodness you want from soup without any actual cream!
I set out to make a soup that’s a little bit sweet and a little bit tangy – and this is it. Roasted red bell pepper, cauliflower, and almond milk yogurt combine for an ultra-comforting winter meal.
Sweet corn translates beautifully from cob to bowl in this late summer soup. Swirled with fresh basil and jalapeño pesto and served alongside tomato-smeared ciabatta bread, this colorful dinner captures the essential flavors of the season.
Mushroom and wild rice soup is the perfect way to stay warm during these cold winter months. I just love the nuttiness of the wild rice, but seldom can take 100% wild rice, so I like to use a wild rice blend.
This Chickpea, Rice and Kale Soup is one of my winter favorites from Isa Chandra Moskowitz. If you haven’t been to her site, it’s a prolific collection of tried and true vegan recipes, most of which you won’t find in her cookbooks.
A simple tortilla soup recipe that can be dressed up by adding some avocado and fresh tomatoes before serving and on the table in less than 20 minutes.
Another tasty soup from Tal Ronnen. This vegan split pea soup is hearty and has a wonderful smokey flavor. If I’m in a rush, I’ll skip the tempeh bacon and chipotle cream. They’re both fantastic additions, but not necessary.
This rosemary white bean soup is a simple and delicious recipe that’s great to make on a rainy day. It fills the whole house with the smell of fresh rosemary. It’s also extraordinarily simple and quick, so long as you remember to soak the beans the night before.
With a lot of fiber, some protein and loads of vegetables, this puree of vegetable soup is the perfect (and delicious) way to clean out your produce drawer. Just about any other vegetables go great in this mix. If you don’t have garbanzo beans around, white beans work well too. Added frugal vegan bonus — it freezes well too. I like to make lunch-sized portions and pull them out of the freezer as needed.
Sometimes I really prefer a French lentil to just about any other, when making lentil soup. They’re heartier and tend to hold their shape far better than their fellow lentils.
This red lentil soup with lemon is easy to pull together any night of the week and completely versatile. For a heartier meal, thin the soup with a little extra water and serve over rice. It’s also great if you have a little leftover coconut milk to mix in or your favorite curry powder.
Our hearty vegetable chili is warm, comforting, and the perfect transition dish into fall. Serve each bowl with a dollop of vegan sour cream and a sprinkle of fresh basil for the full effect.
I’m always a little skeptic of recreating a classic, a dish with serious expectations, but this portobello stew delivers! The amazing folks over at Post Punk Kitchen have done it again. It’s hearty and flavorful, so much so my husband declared it surpassed the real thing.
This recipe is an exotic twist on a classic weeknight dinner. The mango makes it a bit sweeter than traditional chili, but there’s still plenty of spice to keep it grounded. A splash of bourbon adds just the slightest touch of flavor without being too much, while hearty black beans and tomatoes fill out the body to give this dish a serious stick-to-your-ribs finish.
I like to make this chili often and topped with some sliced avocado, parsley or cilantro. It’s the perfect veggie version of a white chicken chili. I typically use the Beyond Meat, Beefy Crumble for this, but any of those fake crumbly meats will do just fine. If you’re interested in making this a little healthier, use low sodium vegetable stock, omit the extra salt, and cut the olive oil in half.
This is the perfect black bean chili recipe — flavorful, a little on the spicy side with a hint of sweet from the corn. Simple enough for when you’re short on time but eager for something warm and hearty. I’ve been making this chili for about a decade and I always like to add a little something extra each time.