Top 5 Best Vegan Soup Recipes

Bowl of soup? More like a bowl of comfort!

Our compilation of recipes, from a creamy roasted pumpkin soup to a 3-bean veggie broth soup, will make sure that soup season is all year round.

Made with plenty of good-for-you ingredients, we’ve got healthy and vegan versions of all your favourites.
Here’s a roundup of 5 classic vegan soup recipes that you simply must try :

FRENCH ONION SOUP

INGREDIENTS :

• 4 onions
• 4 tbsp olive oil or vegan butter
• 4 sprigs fresh thyme
• 4 cloves garlic
• ¾ cup red wine (For non-alcoholic : cranberry juice/ grape juice/ pomegranate juice)
• 3 tbsp all-purpose flour or corn starch
• 4 cups vegetable broth
• ½ tsp ground black pepper
• Salt to taste
• ½ tsp coconut sugar / beet sugar (optional)
• 2 bay leaves
• Vegan cheese

INSTRUCTIONS :

1. First, caramelize the onions. In a thick bottomed pan, heat oil on medium heat. Add the sliced onions, tossing and stirring until they start to slightly brown.
2. Turn the heat to low and cook for another 30 minutes. Add a tablespoon of water if they get too dry and keep stirring to avoid sticking or burning.
3. Add garlic and sauté for a minute.
4. Stir in the flour and cook for an additional 1 minute.
5. Deglaze the pot by pouring in the wine/ juice and turn the heat up to bring to simmer.
6. Add the vegetable broth, bay leaves, salt and pepper.
7. Cover the pot with a lid. Reduce the heat and gently simmer for 10 minutes.
8. Discard the bay leaves and sprigs of thyme. Season to taste.
9. Ladle the soup into bowls, and top with toasted bread and cheese.
10. Melt the cheese by placing the soup bowls in a preheated oven at 350 degrees F for 15 minutes.

2. CREAMY ROASTED PUMPKIN SOUP

INGREDIENTS :

• 2 cups pumpkin (400g)
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• ¾ cup carrot, diced
• ½ tsp salt
• ½ tsp ground black pepper
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• 2 cups vegetable broth
• ½ cup coconut cream
• 1 tbsp maple syrup
• ½ tbsp lime juice/ apple cider vinegar
• 1 tsp coriander
• ½ cup pumpkin seeds, toasted

INSTRUCTIONS :

1. In a mixing bowl, add the pumpkin cubes and olive oil. Toss until well combined.
2. Place the pumpkin cubes on a baking sheet lined with parchment paper.
3. Preheat the oven to 220 degrees C and bake for 20 minutes or until soft and tender.
4. Heat oil in a saucepan over medium heat. Sauté garlic and onion for 2-3 minutes.
5. In a blender, add 1 cup vegetable broth, roasted pumpkin cubes, boiled carrots and the saluted onion & garlic. Blend until smooth and lump-free.
6. Add this puree into a pot. Bring it to simmer and add the remaining vegetable broth, along with salt, pepper, cumin, cinnamon and apple cider vinegar/ lime juice.
7. After about 10 minutes, reduce the heat and add the coconut cream & maple syrup. Stir well.
8. Remove the soup from heat and let it cool down slightly.
9. Ladle the soup into bowls and garnish with coriander and toasted pumpkin seeds.

3. 3 BEAN VEGGIE BROTH SOUP

INGREDIENTS :

• ½ cup kidney beans
• ½ cup mung beans (Green gram)
• ½ cup black beans
• 2 tbsp olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 cup celery sticks, chopped
• 6 cups vegetable broth
• 2 bay leaves
• 2 cups spinach, roughly chopped
• 1 cup carrot, diced
• ¼ tsp ground cumin
• Salt to taste
• ½ tsp crushed pepper
• 1 tsp chilli powder
• 1 tbsp lime juice
• 2 tbsp fresh parsley, chopped

INSTRUCTIONS :

1. Rinse beans before cooking.
2. To a large pot, add the 3 types of beans, cover with water, add a pinch of salt and bring it to boil for 2-3 minutes.
3. Reduce the heat to low, cover with a lid and let it simmer for at least 45 minutes or until the beans are tender but firm (Don’t let it get too soft and mushy).
4. Heat olive oil in a large pot and sauté the onion, carrot, celery and garlic for 6-7 minutes until slightly softened.
5. Add the soaked beans, vegetables broth, bay leaves and the remaining spices.
6. Bring it to a boil. Then lower the heat and simmer for 15 minutes.
7. Stir in the spinach, parsley and lime juice. Close the lid and cook for 2-3 minutes.
8. Once ready, discard the bay leaves, ladle into a bowl and serve.

4. CAULIFLOWER & SWEET POTATO SOUP

INGREDIENTS :

• 2 tbsp olive oil
• 4 cloves garlic, chopped
• 1 onion, diced
• 1 medium head cauliflower, cut into florets
• 1 sweet potato, peeled and diced
• 1 carrot, chopped
• 6 cups vegetable stock
• 1 cup plant milk
• Salt to taste
• Pepper to taste
• ½ tsp ground cumin
• ½ tsp chilli powder
• 4-5 tbsp vegan cream
• 2 tbsp parsley, chopped

INSTRUCTIONS :

1. Heat oil in a large pot over medium-high heat. Add the onion, garlic, carrot, potato and cauliflower, and toss in the spices.
2. Pour in the vegetable stock and milk, and bring it to boil.
3. Then, cover the pot and reduce the heat to a simmer. Cook for 20 minutes or until the vegetables are soft.
4. Allow to cool for 10 minutes.
5. Using an immersion blender or regular blender, puree into a fine and smooth blend.
6. Drizzle over some cream and garnish with some peas, cracked pepper and fresh parsley.

5. CREAMY TOMATO BASIL SOUP

INGREDIENTS :

• 5 tomatoes
• 2 tbsp olive oil
• 3 cloves garlic
• Salt to taste
• ½ tsp ground black pepper
• ½ tsp oregano / Italian herbs
• 1 tsp red chilli flakes
• 3-4 basil leaves, chopped
• 1 tbsp corn starch
• 2 tbsp coconut cream

INSTRUCTIONS :

1. Wash and halve the tomatoes.
2. Add them in boiling water for 3-4 minutes until tender. Allow to cool for a few minutes before peeling off the skin.
3. Heat olive oil in a pan over medium heat. Add onion and garlic and sauté until golden brown.
4. To a blender, add the boiled tomatoes and the caramelised onion- garlic. Blend until pureed and smooth.
5. Strain the puree into a pot over a stove, add ½ cup water or vegetable stock and simmer for 7-8 minutes.
6. Switch the heat to low and add salt, pepper, chilli flakes and oregano.
7. In a small cup, mix together corn starch with 2-3 tablespoons of water.
8. Add the corn starch mixture to the soup and cook until it thickens.
9. Stir in the cream and fresh basil.
10. Serve hot with croutons.