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    Home > Recipes > Soups

    Vegan Vegetable Soup

    Published: Jun 7, 2022 · Modified: Oct 8, 2022 by Iosune · This post may contain affiliate links · 121 Comments

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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 Mushroom Soup, Vegan Potato Soup, and Vegan Pumpkin Soup. Enjoy a bowl of goodness today!

    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. 📖 Recipe
    9. 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!

    📖 Recipe

    Square photo of a bowl of vegan vegetable soup

    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!
    4.79 from 82 votes
    PRINT PIN RATE
    Course: Main Dish, Soup
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes minutes
    Cook Time: 35 minutes minutes
    Servings: 6
    Author: Iosune


    Ingredients 

    US Customary - Metric
    • 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
    • ¼ teaspoon salt
    • ¼ 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?Let us know how it was!

    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.

    More Vegan Soup Recipes

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      Creamy Vegan Mushroom Soup
    • Photo of a bowl of sweet potato black bean chili
      Sweet Potato Black Bean Chili
    • Photo of a bowl of vegan chicken noodle soup
      Vegan Chicken Noodle Soup
    • Photo of a bowl of vegan split pea soup
      Vegan Split Pea Soup
    15.6K shares

    Reader Interactions

    Comments

    1. 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 🙂

        Reply
    2. 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 🙂 I hope your son is feeling better.

        Reply
    3. 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 🙂

        Reply
    4. 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 🙂 So glad you like it!

        Reply
    5. 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 sensitivities…sautéed baby Yukon potatoes and carrots in water and better than bouillon no chicken base - added salt pepper Italian seasoning…then added fire roasted crushed tomatoes, a pack of frozen mixed veggies…(carrots peas green beans..corn..something else) and four cups of water with the bouillon base…

      Before I did all that - I chopped up a small green cabbage and sautéed it in water/bouillon and added turmeric and salt and pepper…covered and stirred a couple times until it was tender…added 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 🙂

        Reply
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