Vegan soup, chili, chowder, bisque and stew, here we come! Fall has arrived and what better way to get all wintery than a big pot of something warm and hearty cooking on the stove. Making really great vegan soups comes down to having a handful of reliable recipes and a few of the tools that make it so much easier. Dust off that crockpot, we’re going to make some soup!
Let’s start with recipes, as there are few things you can have prepared ahead of time, that make most of these recipes easy enough for a weeknight. There are the obvious ones, like chopping your vegetables early, but one of my favorite time savers is to have cashew cream already prepared and in the freezer. You can make a big batch and freeze it in ¼ cup Tupperwares. Then when it’s time to make, soup just pop a frozen cube into your soup and let it thaw. This technique also works great for freezing leftover coconut cream, wine and broth. And speaking of freezing, remember most soup recipes freeze really well! So don’t get burnt out eating an entire pot of the same soup all week long. Freeze some in lunch size portions and tuck it away for a few weeks.
When it comes to kitchen tools for soup making, my hands down favorite piece is my dutch oven. It’s the perfect size for darn near everything and the absolute workhorse of my kitchen. After many years of contemplation (and a few junk dutch ovens), I sprung for the swanky Le Creuset, but the Lodge is also superb if you’re looking for something more affordable. My second favorite tool would have to be a really great wooden spoon. Sounds kinda silly, right? But something about have a simple, well made spoon makes cooking more enjoyable for me. A wise woman once told me, if you use it everyday, buy a good one.
Vegan Italian Wedding Soup
This Vegan Italian Wedding Soup is inspired by the classic Italian dish, which is named for the blending and melding of flavors.
Curry Ramen with Crispy Baked Tofu
If you're going to marinade the tofu (optional), you'll want to add an extra hour to the prep time.
Sweet Corn Soup with Jalapeño Lime Pesto
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.
Creamy Roasted Red Pepper Soup
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.
Vegan Tom Kha (Thai Coconut Soup)
I’ve been on this kick lately where I can’t stop thinking about going back to Thailand. I first went in 2016, then I went back in 2018. Now that it’s 2020 it only feels right to endure the dreadfully long flight to Bangkok again. If I could make a trip there every two years for
Creamy Pumpkin Soup with Pasta and Spinach
This Creamy Pumpkin Soup with Pasta and Spinach would make a great first course or satisfying lunch on a cozy fall day.
This tomato bisque recipe comes by way of, Tal Ronnen, my favorite vegan chef. All of his recipes are delicious, but his method can be a bit persnickety at times. This version of his classic has been simplified and the results are still perfection. If you're interested in the more authentic version, check out his
Seitan Portobello Stew
I'm always a little skeptical 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.
White Bean Chili
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
Bourbon Mango Black Bean Chili
I don’t know about you, but chili is on heavy rotation in my house this time of year. It’s frigid outside, and all I’m craving is warm and hearty foods. Are you with me? This recipe is an exotic twist on a classic weeknight dinner. The mango makes it a bit sweeter than traditional chili,
The Best Vegan Chili
“Does the Internet really need another vegan chili recipe?” I thought about this question before hitting publish on this post. At times, it can feel like every blogger is doing the same thing. However, this recipe is special to me. I’ve been making a version of this vegan chili for quite some time; it’s a
Hearty Vegetable Chili
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.
The Best Lentil Soup
Lentil soup is the quiet hero of easy dinners for me. It's simple to make, full of protein and fiber, freezes well, and the leftovers are easy to pack for lunch.
The Ultimate Mushroom and Wild Rice Soup
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 is my favorite one from Lundberg Farms and of course the
Black Bean Chili (Instant Pot Option)
This is the perfect black bean chili recipe — flavorful, a little on the spicy side with a hint of sweetness from the corn. Simple enough to make any night.
If you would rather make this is in the Instant Pot (or pressure cooker of your choice), check out the Notes section for ingredients and additional instructions.
Vegan Broccoli Cheddar Soup
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!
Spicy Miso Soba Noodle Soup
This Spicy Miso Soba Noodle Soup is warm, comforting, and just a tad firey. It’s a perfect lunch on a chilly fall or winter afternoon!
Spicy Peanut Soup with Coconut and Kale
Spending an obscene amount of time at home is an unavoidable reality for most of us right now. On the other end of the spectrum are the grocery store workers, delivery drivers, and medical professionals who are risking their lives every day to keep us fed and safe. Whether you have more time to cook