10 Easy One-Pot Vegan Soup Recipes You Can Make at Home

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You can whip up delicious vegan soups like Creamy Tomato Basil or Hearty Vegetable Lentil in one pot for minimal fuss. Try the Spicy Black Bean Soup for a flavor kick, or enjoy the warmth of Coconut Curry Butternut Squash Soup. Classic Minestrone combines veggies and pasta, while Avocado and White Bean Soup adds nutrition. For something invigorating, Easy Pea and Mint Soup hits the spot. Keep exploring these easy recipes to discover more tasty options!

Creamy Tomato Basil Soup

Indulge in the warmth and comfort of a Creamy Tomato Basil Soup that isn’t only vegan but also incredibly easy to prepare in just one pot. Perfect for chilly evenings or a light lunch, this soup melds the richness of tomatoes with the fragrant and fresh notes of basil.

With its creamy texture achieved without any dairy, this dish is a fantastic way to enjoy a wholesome and delicious meal that even non-vegans will love.

Making this soup is a breeze—simply sauté your aromatics, add in the tomatoes, and let everything simmer together. The use of coconut milk or cashew cream adds a luscious creaminess while remaining plant-based.

This soup is a delightful celebration of the simple ingredients and flavors that can elevate a classic dish into something remarkable.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 1 cup coconut milk or cashew cream
• 1 tablespoon maple syrup
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

To cook the soup, heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes.

Stir in the minced garlic and sauté for an additional minute. Then, add the crushed tomatoes, vegetable broth, coconut milk or cashew cream, maple syrup, dried oregano, and a pinch of salt and pepper.

Bring the mixture to a gentle simmer and let it cook for about 15-20 minutes, allowing the flavors to meld. Finally, blend the soup with an immersion blender until smooth, adjust seasoning if needed, and serve hot garnished with fresh basil leaves.

For a deeper flavor, consider roasting your tomatoes before adding them to the pot to enhance their sweetness. If you prefer a little spice, add a pinch of red pepper flakes to the sautéed garlic and onion for an extra kick.

This soup can be easily stored in the fridge for up to a week or frozen for a quick meal later on. Top it with croutons or serve it alongside a hearty bread for the ultimate comfort food experience!

Hearty Vegetable Lentil Soup

Hearty Vegetable Lentil Soup is the ultimate comfort food for cold nights and busy weeknights alike. Packed with protein-rich lentils, an array of colorful vegetables, and aromatic herbs, this one-pot meal is as nourishing as it’s satisfying.

Whether you’re looking to warm up after a long day or simply seeking a flavorful dish to delight your taste buds, this soup delivers both warmth and nutrition in every spoonful.

Not only is this soup easy to make, but it also allows for creativity in ingredients. You can customize it by adding your favorite veggies or spices, making every batch uniquely yours. Best of all, it can be made in under an hour, giving you a healthy and hearty meal without the hassle.

Ingredients:

• 1 cup brown or green lentils, rinsed and drained
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 6 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 cups fresh spinach or kale, chopped
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish (optional)

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5-7 minutes until softened. Stir in the minced garlic, cumin, thyme, and smoked paprika, cooking for an additional minute until fragrant.

Add the lentils, vegetable broth, and diced tomatoes (with their juices), then bring the mixture to a boil. Lower the heat, cover the pot, and let it simmer for about 30-35 minutes, or until the lentils are tender. Stir in the chopped spinach or kale just before serving and season with salt and pepper to taste.

When cooking this dish, feel free to experiment with different vegetables that you have on hand, such as bell peppers, zucchini, or potatoes. If you prefer a thicker soup, don’t hesitate to blend a portion of it for a creamier texture.

Additionally, this soup keeps well in the refrigerator for up to a week, so you can easily make a larger batch for meal prep or freezing for later enjoyment. Enjoy garnishing with fresh herbs to elevate the flavors further!

Spicy Black Bean Soup

Spicy Black Bean Soup is a delightful dish that showcases the rich flavors of black beans, combined with a medley of spices and vegetables. This hearty vegan soup isn’t only quick to prepare but also packed with nutrients, making it perfect for a cozy night in or a gathering with friends.

With just one pot required, cleanup is a breeze, and you’ll find it easy to whip this up any day of the week.

This soup is wonderfully versatile; you can adjust the spice levels according to your taste. The smoky and spicy notes come from the addition of cumin, chili powder, and jalapeños, which bring warmth and depth to the dish. Serve it hot with your favorite toppings, such as avocado, lime, or fresh cilantro, and you have a meal that’s both satisfying and invigorating.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, diced (seeds removed for less heat)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 4 cups vegetable broth
• 2 cans (15 oz each) black beans, rinsed and drained
• 1 can (14 oz) diced tomatoes, with juices
• 1 cup corn (fresh, frozen, or canned)
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Avocado and lime wedges, for serving (optional)

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and diced jalapeño, cooking for an additional minute until fragrant.

Next, add the ground cumin and chili powder, stirring to coat the onions and garlic. Pour in the vegetable broth, black beans, diced tomatoes, and corn. Bring the soup to a boil, then reduce the heat and let it simmer for about 20-25 minutes, allowing the flavors to meld together.

When cooking Spicy Black Bean Soup, feel free to customize it to your preferences. If you like a smoother texture, use an immersion blender to purée part of the soup. For extra flavor, consider adding additional vegetables such as bell peppers or carrots, or even a splash of lime juice for brightness.

Don’t forget to adjust the seasoning towards the end of cooking; taste and add more salt, pepper, or spices as needed. Enjoy the process and make it your own!

Coconut Curry Butternut Squash Soup

Coconut Curry Butternut Squash Soup is a warm, comforting dish that perfectly combines the sweetness of butternut squash with the exotic flavors of coconut milk and curry spices. This vibrant soup isn’t only a delight for the taste buds but also a feast for the eyes, with its luscious golden hue inviting everyone to dig in.

The creamy texture, paired with the warmth of spices, makes it an ideal meal for chilly evenings or when you’re in need of some cozy nourishment.

Making this soup is incredibly simple, especially since it’s a one-pot recipe, allowing you to spend less time cleaning up and more time enjoying your delicious creation. The harmonious blend of ingredients results in a nourishing bowl of goodness that’s vegan, gluten-free, and packed with nutrients. Serve it with crusty bread or over rice for a complete meal that’s sure to please everyone at the table.

Ingredients:

• 1 medium butternut squash, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Optional garnishes: cilantro, lime wedges, chili flakes

In a large pot, heat the olive oil over medium heat, then add the chopped onion, garlic, and ginger. Sauté until the onion is translucent. Add the curry powder and cook for an additional minute until fragrant.

Stir in the chopped butternut squash, then pour in the coconut milk and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the squash is tender.

Use an immersion blender to puree the soup until smooth, or carefully transfer it to a blender in batches. Season to taste with salt and pepper.

For added creaminess and flavor, consider blending in a handful of cooked lentils or beans for protein. If you like your soup with a bit of heat, add red chili flakes or a diced jalapeño while sautéing the vegetables.

This soup can be stored in the refrigerator for several days and also freezes beautifully, making it a perfect make-ahead meal for busy nights. Enjoy your culinary creation topped with fresh cilantro and a squeeze of lime for an extra burst of freshness!

Classic Minestrone Soup

Minestrone soup is a timeless classic that beautifully blends a variety of fresh vegetables, beans, and pasta into a hearty, satisfying meal. Originating from Italy, this versatile soup can be adapted to whatever vegetables are in season or on hand.

The beauty of a one-pot vegan minestrone soup is that everything cooks together, infusing each ingredient with the flavors of the others. It’s not only healthy but also a quick way to whip up a comforting dinner for family or friends.

The richness of the broth, combined with the textures of the assorted vegetables and beans, creates a symphony of flavors that warms the soul. Perfect for any time of year, you can enjoy it hot in the winter or as a light dish during the summer months. Plus, the leftovers make for a great lunch and can be easily frozen for those busy days when you need a quick meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 cup green beans, chopped
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup small pasta (like ditalini or elbow)
• Fresh parsley, for garnish (optional)

Heat the olive oil in a large pot over medium heat. Sauté the onion and garlic until fragrant and translucent, about 3-4 minutes.

Add the carrots and celery, cooking for an additional 5 minutes. Next, stir in the zucchini and green beans, along with the diced tomatoes, vegetable broth, cannellini beans, oregano, basil, salt, and pepper.

Bring the mixture to a boil before adding the pasta and reducing the heat to a simmer. Cook until the pasta is tender, approximately 10-12 minutes. Adjust seasoning if necessary.

When making minestrone soup, feel free to experiment with the vegetables you have on hand, as nearly any combination will work wonderfully.

To enhance the flavor even more, consider adding a splash of balsamic vinegar just before serving or enjoy the soup with crusty bread on the side. This dish also tastes better after it sits for a day, allowing the flavors to meld, so don’t hesitate to make it in advance!

Ginger Carrot and Sweet Potato Soup

Ginger Carrot and Sweet Potato Soup is a deliciously warming dish that highlights the natural sweetness of its primary ingredients. The combination of ginger, carrots, and sweet potatoes creates a comforting blend that not only fills your belly but also nourishes your body.

This soup is perfect for a chilly day or as a healthy meal option any time of the year. Its vibrant orange hue is inviting, and the flavors perfectly balance sweetness with a touch of spice from the ginger.

One of the best aspects of this soup is that it’s incredibly easy to prepare, making it an ideal one-pot recipe. With minimal cleanup and a cooking process that’s as simple as chopping, simmering, and blending, you can enjoy a warm bowl of pure comfort in no time.

Plus, this recipe is entirely plant-based, allowing it to fit into a variety of dietary preferences while still being rich and satisfying.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 4 large carrots, peeled and chopped
• 2 medium sweet potatoes, peeled and chopped
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon lemon juice
• Optional toppings: fresh cilantro, coconut cream, or pumpkin seeds

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Then, add the chopped carrots and sweet potatoes, followed by the vegetable broth. Bring to a boil, and then reduce the heat to a simmer. Stir in the ground cumin, salt, and black pepper, and let the soup cook for about 20-25 minutes, or until the vegetables are tender.

Once cooked, use an immersion blender or transfer the soup to a blender to puree until smooth. Stir in the lemon juice before serving.

When cooking this soup, feel free to customize it to your liking. You can adjust the amount of ginger for a spicier kick or add other vegetables such as celery or bell peppers for extra flavor and nutrition.

To enhance the soup’s richness, consider adding a splash of coconut milk in the blending stage. Always remember to taste and adjust seasonings as needed, as everyone’s palate differs. Enjoy this comforting soup with your favorite bread or salad for a complete meal!

Avocado and White Bean Soup

Avocado and White Bean Soup is a creamy, nourishing dish that combines the rich flavors of ripe avocados with the hearty texture of white beans. This delightful one-pot soup isn’t only vegan but also packed with nutrients, making it perfect for a light lunch or a cozy dinner. The simplicity of the recipe guarantees that it can be prepared in a short amount of time while still delivering on taste and satisfaction.

This soup is perfect for any season but shines particularly in the warmer months when avocados are at their peak freshness. The addition of fresh herbs and spices enhances the flavor profile while providing a fragrant aroma that fills your kitchen.

Serve this soup with crusty whole-grain bread for a complete meal that’s both healthy and delicious.

Ingredients:

• 2 ripe avocados, pitted and peeled
• 1 can (15 oz) white beans, drained and rinsed
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup fresh spinach (optional for added greens)
• Juice of 1 lime
• 1 tsp cumin
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish (optional)

In a large pot, heat a splash of water or vegetable broth over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cumin, cooking for an additional minute.

Then, add the white beans, vegetable broth, and fresh spinach if using. Bring the mixture to a simmer and cook for about 10 minutes to allow the flavors to meld. Remove from heat, then add the avocados and lime juice. Using an immersion blender, blend the soup until smooth and creamy, then season with salt and pepper to taste.

When preparing Avocado and White Bean Soup, opt for ripe avocados to achieve the most creamy texture; under-ripe avocados may not blend as smoothly. Additionally, feel free to adjust the thickness of the soup by adding more or less vegetable broth to suit your preference.

For extra flair, top with freshly chopped cilantro or parsley, and consider serving with a dollop of yogurt or a sprinkle of red pepper flakes for a little heat. Enjoy!

Thai Coconut Noodle Soup

Thai Coconut Noodle Soup is a delightful fusion of flavors that transports your taste buds straight to Southeast Asia. This vegan dish beautifully combines the rich creaminess of coconut milk with a hint of tangy lime, aromatic herbs, and rich spices. The addition of rice noodles guarantees a satisfying bowl that isn’t only hearty but also comforting. Perfect for a chilly evening or a quick weeknight dinner, it’s a dish that brings warmth and joy to the table.

The beauty of this soup lies in its simplicity. With just one pot and a handful of fresh ingredients, you can whip up this flavorful dish in no time at all. The use of vegetable broth as a base, combined with fresh vegetables and fragrant seasonings, creates a soup that’s both nutritious and delicious.

By incorporating fresh cilantro and lime juice, you add a zesty kick that elevates the entire experience.

• 1 tablespoon vegetable oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 tablespoon red curry paste
• 1 can (400ml) coconut milk
• 4 cups vegetable broth
• 200g rice noodles
• 1 bell pepper, sliced
• 2 cups baby spinach
• Juice of 1 lime
• Fresh cilantro, for garnish
• Salt and pepper, to taste

In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent. Stir in the minced garlic and ginger, and cook for about 1 minute before adding the red curry paste.

Pour in the coconut milk and vegetable broth, bringing it to a gentle simmer. Add the rice noodles and sliced bell pepper, cooking until the noodles are tender. Stir in the baby spinach and lime juice, then season with salt and pepper to taste. Once everything is heated through, remove it from the heat and serve hot, garnished with fresh cilantro.

For the best results, be certain to choose a good-quality coconut milk as it greatly influences the creaminess of the soup. Feel free to customize the vegetables based on what you have on hand; carrots, snap peas, and mushrooms also work beautifully in this recipe.

If you enjoy additional heat, consider adding a chopped chili or sprinkle some red pepper flakes while cooking. This versatile soup can be adapted to your preferences, guaranteeing that it remains a favorite in your home.

Mushroom and Barley Soup

Mushroom and barley soup is a hearty, comforting dish that embodies the essence of wholesome vegan cooking. Rich in umami flavors, this rustic soup utilizes the earthy taste of mushrooms combined with the nutty texture of barley, creating a satisfying meal perfect for chilly evenings or as a nourishing lunch option. This recipe not only warms you up but also provides a wealth of nutrients, making it an ideal choice for anyone looking to boost their health with plant-based ingredients.

This one-pot wonder is incredibly easy to make and can be customized to include your favorite vegetables. The simplicity of its preparation means you can spend less time in the kitchen without sacrificing flavor or nutrition. Plus, it’s great for meal prep—making a big batch allows you to have delicious leftovers throughout the week. Serve it with a slice of crusty bread or alongside a revitalizing salad for a complete meal.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 8 ounces mushrooms, sliced
• 1 cup pearl barley, rinsed
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• 1 cup fresh spinach or kale, chopped
• 2 tablespoons fresh parsley, chopped (for garnish)

In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, and celery, sautéing until they soften, around 5-7 minutes.

Then, stir in the sliced mushrooms and cook for an additional 3-4 minutes. Next, add the rinsed barley, vegetable broth, thyme, and rosemary. Bring the mixture to a boil, then reduce to a simmer and cover for about 30-35 minutes, or until the barley is tender.

Finally, stir in the fresh spinach or kale just before serving, and season with salt and pepper to taste.

When making mushroom and barley soup, try to use a variety of mushrooms for a more complex flavor profile, such as shiitake, cremini, or even oyster mushrooms.

Additionally, feel free to incorporate other vegetables, such as zucchini or green beans, depending on what you have on hand. For added richness, consider stirring in a splash of soy sauce or tamari before serving.

And remember, this soup tastes even better the next day as the flavors meld together, so don’t hesitate to make a big batch!

Easy Pea and Mint Soup

Easy Pea and Mint Soup is a revitalizing and light dish that captures the essence of spring with its vibrant colors and fresh flavors. This one-pot recipe is both simple and quick, making it perfect for busy weeknights or a leisurely weekend lunch. The combination of sweet peas and aromatic mint gives this soup a delightful taste that’s sure to please everyone at the table, while also being incredibly nutritious. Packed with vitamins and minerals, this soup is a wonderful addition to any vegan diet.

The beauty of this Easy Pea and Mint Soup lies in its simplicity. With just a few ingredients and minimal cooking time, you can whip up a delicious meal that doesn’t skimp on flavor. Serve it warm or chilled, depending on your preference, and pair it with some crusty bread for a perfect meal. Not only is it easy to make, but it also showcases the natural sweetness of the peas, complemented beautifully by the fresh mint that adds a unique twist.

Ingredients:

• 4 cups vegetable broth
• 2 cups fresh or frozen peas
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup fresh mint leaves, chopped (reserve some for garnish)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Juice of 1 lemon

In a large pot, heat the olive oil over medium heat and sauté the chopped onion until it becomes translucent, about 5 minutes. Add the minced garlic and continue to sauté for another minute. Pour in the vegetable broth and bring it to a simmer. Stir in the peas and cook for an additional 5-7 minutes until they’re tender.

Remove the pot from heat and add the chopped mint and lemon juice. Use an immersion blender or transfer the soup to a blender and blend until smooth. Season with salt and pepper to taste before serving.

For an extra burst of flavor, consider adding a splash of coconut milk or a dollop of vegan yogurt for creaminess. You can also play around with the herbs by adding a sprinkle of fresh basil or parsley alongside the mint for added complexity.

If you enjoy a little heat, a pinch of red pepper flakes can elevate the dish even further. Finally, for a fun twist, serve the soup chilled on a hot day, garnished with a few whole peas and mint leaves for a stunning presentation.