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Home > Recipes > Soups

Vegan Vegetable Soup

Published: Jun 7, 2022 ยท Modified: Oct 8, 2022 by Iosune Robles ยท This post may contain affiliate links

4.81 from 94 votes
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Close-up photo of a bowl of vegan vegetable soup with a title
Photo of a bowl of vegan vegetable soup with a title

Vegan vegetable soup, hearty, nutritious, and made with affordable ingredients. It's healthy, tasty, so easy to make, and perfect for dinner!

Photo of a bowl of vegan vegetable soup

This vegan vegetable soup is delicious, nutritious, and made with inexpensive ingredients. I'm a HUGE soup lover because soups are warm, so comforting, and perfect to eat after a long, cold day. Besides, this one is gluten-free!

This simple recipe can be made with any combination of fresh or frozen vegetables. The soup will taste different every time and you can use the ingredients you have on hand. It's totally customizable!

Looking to explore more delicious vegan soup options? You're in for a treat! Check out my recipes for Vegan Cream of Mushroom Soup, Vegan Potato Leek Soup, and Vegan Pumpkin Soup.

Contents hide
1. Ingredient notes
2. Dietary variations
3. How to make vegan vegetable soup
4. How to store
5. Serving suggestions
6. Looking for more vegan soup recipes?
7. Did you make this vegan vegetable soup recipe?
8. Vegan Vegetable Soup
Photo of the ingredients needed to make this recipe

Ingredient notes

  • Extra virgin olive oil: I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, any type of oil is okay. I always use extra virgin oils when possible because they’re healthier. 
  • Potatoes: any type of potatoes will work.
  • Vegetable stock or water: I prefer vegetable stock because it enhances the flavor of this vegan vegetable soup recipe. However, water is okay too. I do suggest you easily make your own vegetable stock at home using our recipe, but you can also use it store-bought.
  • Italian seasoning or dried oregano: feel free to use other herbs to taste, such as fresh parsley, basil, thyme, or rosemary.

Dietary variations

  • Make it oil-free: you can cook the veggies with some vegetable stock or water instead of oil.
Step-by-step photos of how to make this recipe

How to make vegan vegetable soup

  • Heat the oil in a large pot and sauté the garlic, celery, and onion over medium-high heat until golden brown.
  • Add all the remaining ingredients, bring to a boil, and simmer for 30 minutes.
  • Serve your vegan vegetable soup immediately.

How to store

  • Fridge: store the leftovers in an airtight container in the fridge for 5-7 days.
  • Freezer: store the leftovers in an airtight container in the freezer for up to 6 months. Thaw overnight in the fridge.
  • Reheat: it can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little water or vegetable stock if needed.

Serving suggestions

You can serve your vegan vegetable soup as a cozy and nutritious dinner along with some Instant Pot chickpeas, baked tofu, or tempeh to add more protein to this meal. Another option is to directly incorporate some white beans into your soup.

Looking for more vegan soup recipes?

  • Instant Pot Vegetable Soup
  • Vegan Tomato Soup
  • Cabbage Soup
  • Vegan Split Pea Soup
  • Vegan Chicken Noodle Soup
Close-up photo of a bowl of vegan vegetable soup

Did you make this vegan vegetable soup recipe?

Please leave a comment and rate it below. We’d love to hear from you!

Square photo of a bowl of vegan vegetable soup
4.81 from 94 votes

Vegan Vegetable Soup

Vegan vegetable soup, hearty, nutritious, and made with affordable ingredients. It's healthy, tasty, so easy to make, and perfect for dinner!
Prep: 10 minutes mins
Cook: 35 minutes mins
Servings: 6
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Ingredients 
 

  • 2 tablespoon extra virgin olive oil
  • 4 cloves of garlic, sliced
  • 2 celery stalks, chopped
  • 1 onion, chopped
  • 2 medium potatoes, peeled and diced
  • 2 large carrots, peeled and chopped
  • 1 cup frozen corn kernels
  • 1 cup frozen green beans
  • 1 cup frozen peas
  • 2 14-ounce cans of crushed tomatoes
  • 4 cup vegetable stock or water
  • 1 tablespoon Italian seasoning or dried oregano
  • ยผ teaspoon salt
  • ยผ teaspoon ground black pepper
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Instructions 

  • Heat the oil in a large pot and sauté the garlic, celery, and onion over medium-high heat until golden brown, stirring occasionally.
  • Add all the remaining ingredients, bring to a boil, and simmer partially covered for 30 minutes or until the potatoes and carrots are tender.
  • Serve your vegan vegetable soup immediately with Instant Pot chickpeas, baked tofu, or tempeh.  
  • Store the leftovers in an airtight container in the fridge for 5-7 days or in the freezer for up to 6 months. Thaw overnight in the fridge. It can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little water or vegetable stock if needed.

Notes

  • If you don’t consume oil, use some water or vegetable stock instead.
  • Customize this vegan vegetable soup recipe with any veggies, spices, or herbs you have on hand.
  • I recommend you use fresh garlic, although garlic powder would also work well, as well as onion powder.
  • You don't need to peel the potatoes or the carrots.
  • I usually use frozen corn kernels, but canned corn is also a good option.
  • You can either use fresh or frozen green beans, as well as canned or frozen peas.
  • You could omit Italian seasoning or add a different kind of herb, although it gives the soup a delicious flavor.
  • Feel free to use any type of salt.

Nutrition

Serving: 1serving | Calories: 195kcal | Carbohydrates: 40.6g | Protein: 7.4g | Fat: 5.7g | Saturated Fat: 0.8g | Sodium: 785mg | Fiber: 10.1g | Sugar: 14.8g
Tried this recipe?Leave a comment below and let me know how it was!
Course: Main Dish, Soup
Cuisine: American
Author: Iosune Robles

Update Notes: This post was originally published in February of 2019, but was republished with new photos, step-by-step instructions, and tips in June of 2022.

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Comments

  1. Rosalie Reeves says

    February 13, 2024 at 11:06 pm

    5 stars
    This was an easy to make and delicious soup for this chilly snow day! I did not have beans or peas, so I substituted shiitake mushrooms and zucchini, added a few shakes of liquid smoke, and six tablespoons of nutritional yeast. I will serve this with Trader Joe's Soup and Oyster Crackers.

    Reply
    • Iosune says

      March 11, 2024 at 9:44 pm

      Hi Rosalie! Thanks a lot ๐Ÿ™‚ Sound great!

      Reply
  2. Jill says

    November 13, 2023 at 10:24 pm

    5 stars
    This soup is everything- delicious, quick, easy, healthy! I make it frequently!

    Reply
    • Iosune says

      November 14, 2023 at 1:09 pm

      Hi Jill! So glad you like it so much ๐Ÿ™‚

      Reply
  3. Alexa says

    November 05, 2023 at 8:18 pm

    Can you cook in a crockpot instead?

    Reply
    • Iosune says

      November 06, 2023 at 6:52 am

      Hi Alexa! I've never tried it myself, but I think it should work ๐Ÿ™‚

      Reply
  4. Susan Ginn says

    October 26, 2023 at 1:50 am

    Hi there, I am going to try this soup receipe this Sunday. Do you think I can add a can of kidney beans or black beans. Also can I add some veggie meat?

    Look forward to hearing back from you.

    Susan Ginn

    Reply
    • Iosune says

      October 26, 2023 at 9:46 am

      Hi Susan! I think it should work ๐Ÿ™‚ However, keep in mind you may need to add more stock. Hope you enjoy it!

      Reply
  5. Kaylynn says

    May 24, 2023 at 2:09 am

    5 stars
    Love it and easy to make

    Reply
    • Iosune says

      May 24, 2023 at 1:27 pm

      Hi Kaylynn! So glad you liked it ๐Ÿ™‚

      Reply
  6. Nancy says

    March 27, 2023 at 2:15 pm

    5 stars
    This soup really hit the spot! My son is a vegetarian and I am not. I made this for him when he was very ill with a head and chest cold. He loved it (and so did I). The recipe is in my cookbook now.

    Reply
    • Iosune says

      April 03, 2023 at 8:37 am

      Hi Nancy! So glad to hear that ๐Ÿ™‚ I hope your son is feeling better.

      Reply
  7. Barbara Lindberg says

    February 17, 2023 at 4:03 am

    5 stars
    I made this in 40 minutes and it was delicious, warm and perfect for this cold evening. My fiance' commented on how tasty it is too. Thank you.

    Reply
    • Iosune says

      February 17, 2023 at 9:36 am

      Hi Barbara! So glad you guys enjoyed it ๐Ÿ™‚

      Reply
  8. Joan says

    December 30, 2022 at 9:47 pm

    5 stars
    Simple but tasty and relatively quick to make.

    Reply
    • Iosune says

      January 09, 2023 at 9:12 pm

      Hi Joan! Thanks a lot ๐Ÿ™‚ So glad you like it!

      Reply
  9. Angel says

    September 14, 2022 at 4:02 am

    5 stars
    This was a fantastic base. I omitted the garlic onion celery and oil due to sensitivitiesโ€ฆsautรฉed baby Yukon potatoes and carrots in water and better than bouillon no chicken base - added salt pepper Italian seasoningโ€ฆthen added fire roasted crushed tomatoes, a pack of frozen mixed veggiesโ€ฆ(carrots peas green beans..corn..something else) and four cups of water with the bouillon baseโ€ฆ

    Before I did all that - I chopped up a small green cabbage and sautรฉed it in water/bouillon and added turmeric and salt and pepperโ€ฆcovered and stirred a couple times until it was tenderโ€ฆadded that to the soup.

    I did add a little water since the soup lost some when I let it simmer uncovered - then I covered it - but overall I thought four cups plus the crushed tomatoes was enough. I always need to add a little liquid after the fact with soups. I also used a teaspoon of sugar because of the canned tomatoes.

    Soooooo good. Went great with some vegan cornbread I made.

    Reply
    • Iosune Robles says

      September 14, 2022 at 9:57 am

      Thank you so much for your kind comment ๐Ÿ™‚

      Reply
  10. Nancy says

    August 31, 2022 at 1:13 pm

    3 stars
    The taste of tomato was way too overpowering. Had a very bitter taste. Cooking time was a lot longer than stated to ensure carrots and potatoes were soft. Donโ€™t think weโ€™ll be making this again.

    Reply
  11. Kim Ansberry says

    August 10, 2022 at 2:25 am

    5 stars
    just made this easy to make recipe and it's really good! Thank you!

    Reply
    • Iosune Robles says

      August 10, 2022 at 10:39 am

      Hi Kim! Thanks for your kind comment ๐Ÿ™‚

      Reply
  12. Dianne says

    August 02, 2022 at 1:33 am

    5 stars
    Excellent easy recipe, Iโ€™ve made this a few times now and it never disappoints, family and friends love it.

    Reply
    • Iosune Robles says

      August 04, 2022 at 12:04 pm

      Hi Dianne! So glad you all liked it ๐Ÿ™‚

      Reply
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Iosune with a glass of juice.

Hi, I'm Iosune!

I share easy and delicious vegan recipes perfect for everyday meals and special occasions, all made with simple, everyday ingredients.

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