Vegan vegetable soup, hearty, nutritious, and made with affordable ingredients. It's healthy, tasty, so easy to make, and perfect for dinner!
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.
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.
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
Did you make this vegan vegetable soup recipe?
Please leave a comment and rate it below. We’d love to hear from you!
Vegan Vegetable Soup
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
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
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.
- 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
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.
Michael says
Delicious!
Iosune says
Hi Michael! Thanks a lot 🙂
Jo Cobb says
I just tried the vegetable soup but I'm cooking it in a slow cooker but it smells wonderful thank you for the recipe. I am not vegan but I have just became a vegetarian a month ago. I'm on a little budget for buying stuff to cook with so do you have any simple vegetarian recipes. Thank you so very much.
Iosune says
Hi Jo! You're so welcome 🙂 Hope you enjoyed it!
Bhanu Priya says
vegetable soup is blog post is very interesting . Thank you
Iosune says
Hi Bhanu! Thanks a lot 🙂
Susan says
Best vegetable soup ever! Adults, young children, Grandparents, neighbors, friends all loved it! I cooked it a bit longer, about 50 mins until potatoes and carrots were done. It has become the favorite in my soup loving household.
Iosune says
Hi Susan! Thank you so much 🙂 I'm SO glad you guys liked it so much!
Eva Marie Whorley says
Thank you SO much. I stopped eating meat last May and I'm a REALLY picky eater. I say I'm not pro-vegetable, I'm anti-meat.
One of my favorite dishes from my late Mama was her Vegetable beef soup. Using your recipe and adding a few of her staples was a real winner.
I added a can of pinto beans instead of green beans, omitted the celery, added a can of mixed vegetables and added one more potato, De-lish-ous!
Iosune says
Hi Eva Marie! You're so welcome 🙂 Sounds so good!
Emily says
Made this tonight for my daughter, while I had the meat version in the Crock-Pot. I didn't have vegetable stock on hand 🤯, so I used vegetable bouillon (Better Than Bouillon) added some mushrooms (baby Bellas) for her protein base and she loves it!
I would say if using mushrooms, after a quick saute to remove and add them towards the end of potatoes being tender. She stated, "Their a bit chewy ma." Also, I would use piete diced tomatoes or diced tomatoes as the crushed looked like I simply added tomato sauce.
Overall, this was a wonderful version I made for the family both ways added meat to those of us who eat it and hers as shared.
Thanks so much for a wonderful recipe 😊.
Iosune says
Hi Emily! You're so welcome 🙂
Angie says
I just made this soup thankyou for the easy recipe I added some extra veggies and some ginger to warm the belly as I have a upset belly. My naturopath said eat simple and vegetable warm soup helps the metabolism over winter. 🙏♥️
Iosune says
Hi Angie! You're so welcome 🙂 Sounds great!
ronny says
You have such a nice blogs and your blog and article are very informative for us.
Iosune says
Hi Ronny! Thanks a lot 🙂 Have a nice day!
MaLinda says
I really like this recipe. I made double so I don't have to figure out what to eat this week for meal prep. The only addition I made was adding in some cut okra and it was good.
Iosune says
Hi Malinda! So glad you like it 🙂 Okra is really healthy!
NoVAMomof5 says
Made this soup on a cold winter day and it was perfection in a bowl. Hardy, satisfying and easy! Thank you for sharing!
Iosune says
Hi! You're so welcome 🙂 I'm glad you liked it!
Karly says
This looks so hearty! Pinning!
Iosune says
Hi Karly! Thank you so much 🙂
MaLinda says
I really like this recipe. I made double so I don't have to figure out what to eat this week for meal prep. The only addition I made was adding in some cut okra and it was good.
Iosune says
Hi Malinda! Thanks for your comment 🙂
Isabel says
I made this soup today and it was just perfect! The potato made it taste very smooth! Next time I'll add a can of cannellini beans.. I think that would be a nice little addition! Very tasty!
Iosune says
Hi Isabel! Thanks a lot 🙂 I'm so glad you enjoyed it!
Kathy says
I am going to make this recipe today. I love all your recipes. They are simple with most of the ingredients on hand. I especially love your Vegan Parmesan Cheese, Caesar Dressing and Cheese Sauce. I have just started watching your videos as well. Keep up the good work. Love it!!!
Iosune says
Hi Kathy! Thanks a lot 🙂 So glad you like our blog!