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.
Natalie says
I love this. I make it all the time.
Iosune Robles says
Hi Natalie! It's just delicious 🙂 So glad you liked it!
Marra says
Can I use diced tomatoes instead of crushed?
Iosune Robles says
Hi! Yes, feel free to use diced tomatoes 🙂 Hope you like the recipe!
Sharmilarock says
Excellent post
Your posts is very helpful for me and really interesting.Thanks
Iosune Robles says
Thank you so much for your kind words 🙂 Have a nice day!
Debbie says
Delicious
Iosune Robles says
Hi Debbie! Thanks! So glad you liked it 🙂
Leanne says
Simple, quick to make, delicious to eat!!!
Iosune Robles says
Hi Leanne! Thanks 🙂 So glad you liked it!
Deb Coe says
I am not a vegan but looking for more plant based recipes to try to eat healthier and cut down on animal based protein. I tried this and it was fantastic. Thanks!
Iosune Robles says
Hi! I'm so glad you liked this recipe 🙂 Have a nice day!
Bliss PJ says
I love this soup. To make it truly mine, I add okra....I always saute my okra so there is no slime, plus it blends nicely with the onion and celery! Thank you...this is a true go to!
Iosune Robles says
Hi Bliss, that is a good idea! Have a nice day 🙂
Laura Renek says
Really liked this soup! I followed recipe, then added black beans and a bunch of kale at the end. Delicious! Thanks for sharing! I think next time I will add zuccinni.
Iosune Robles says
Hello Laura, that sounds great! So glad you liked it 🙂
Raisa says
I’m giving this dish five stars because if it were a human being, I’d marry it and have his little soup babies. I’m not a soup person. But I’m also not that good at making soup. It’s the one thing that i cannot get to taste the way I want it to. But this recipe is effin’ amazing and I recommend everyone to make it. And oh so easy. Will definitely bookmark it and make it again and again and again and again and again and....well...you get the point. Thank you for sharing this great recipe with us.
Iosune Robles says
Hi Raisa!!! Thank you so much for your comment!! It is great to know you enjoyed the recipe so much!!! Have a wonderful day!
Shelby says
Quick, easy and so yummy! Thank you for all your wonderful recipes, already booked marked so many more to try. happy to have found this blog!
Iosune Robles says
Hi Shelby!! if You are happy We are happy too!! Thank you!! 🙂
Carol says
Yes, I did make it - was a bit disappointed with the crushed tomatoes and how deep red tomato colour took over the soup! Your soup in the photo looks a little more clear. I used exactly what you said 28 oz. of crushed tomatoes in a can. All other ingredients were fine. I added more veg broth and more salt and oregano. Thinking I need more salt though. It's not the taste I was expecting but will give it a day until the vegetable flavours combine the flavor. I also added at least two to three more cups of broth and a bit of water....still heavy tomatoe presence. I would have done better (for our taste of it) with maybe one 14 oz. can. Any thoughts and thank you.
Iosune says
Hi Carol! I'm so sorry you're disappointed, I would try another brand of crushed tomatoes as our readers love this recipe so much. Hope it helps!
Nicole says
Carol, I agree. I notice the video is using whole peeled tomatoes instead of crushed tomatoes which makes all the difference. I’m making this now with crushed tomatoes and it’s not the same outcome as the photos and the videos. The recipe should indicate 2 14 oz. cans of whole peeled tomatoes, not crushed. Too late now to fix, but noted for future reference.
Shay says
making this recipe today. have never used canned green beans or frozen peas in my vegetable soup, but am trying today. Daughter is vegan and loves vegetable soup pureed in the ninja. The rest of the family likes it chunky. Can't wait for dinner tonight!
Iosune says
Hi Shay! Hope you and your family enjoyed it 🙂
sharice flemister says
Soooooo freakin good! Ive made it my “ go to” easy to pack lunch. Paired with a grilled cheese(Daiya), it takes me back to my childhood.
Iosune says
Hi Sharice! So glad you liked it so much 🙂