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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 · 115 Comments

    Jump to Recipe
    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!

    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

    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!
    4.78 from 70 votes
    PRINT PIN RATE
    Course: Main Dish, Soup
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 35 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

    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

    • Creamy Vegan Mushroom Soup
    • Instant Pot Vegan Chili
    • Sweet Potato Black Bean Chili
    • Vegan Chicken Noodle Soup
    15.5K shares

    Reader Interactions

    Comments

    1. JB says

      March 23, 2021 at 5:26 pm

      5 stars
      This was a delicious soup! I'll definitely be making it again! I think I might add some beans in it next time and try the suggestion above with the smoked paprika. I'll be checking out more of your recipes as I'm wanting to make more vegetarian and vegan meals. Thanks for the great recipe!

      Reply
      • Iosune Robles says

        March 26, 2021 at 8:42 am

        Thanks for your kind comment and words 🙂 Have a nice day!

        Reply
    2. Reena says

      March 21, 2021 at 3:26 am

      5 stars
      I made soup very good had two bowls enjoyed and will make again Reena

      Reply
      • Iosune Robles says

        March 22, 2021 at 12:40 pm

        Thanks for your kind comment Reena!

        Reply
    3. George says

      February 26, 2021 at 12:52 am

      5 stars
      Quick, easy and taste very good.

      Reply
      • Iosune Robles says

        February 26, 2021 at 11:48 am

        Hi George! I'm so glad you liked it 🙂

        Reply
    4. Amanda says

      February 14, 2021 at 1:17 am

      I used fire roasted crushed tomatoes and added an extra stick of celery and two extra cups of veggie broth. It was easy and yummy!

      Reply
      • Iosune Robles says

        February 15, 2021 at 7:27 am

        Wow, that sounds delish Amanda 🙂 Have a nice day!

        Reply
    5. Amanda Graner says

      January 21, 2021 at 3:20 pm

      Wow! That came out SOOOOOO good. I added some smoked paprika and cayenne pepper like the other guy recommended and it is sooooo delicious! Thanks.

      Reply
      • Iosune Robles says

        January 22, 2021 at 9:08 am

        Hi Amanda! I'm so glad you liked it 🙂

        Reply
    6. Natalie Desmarais says

      January 14, 2021 at 7:25 pm

      Delicious! I added a tbsp of sugar (coconut) to break up the acid and some salt for taste. turned out very good. ❤️👍

      Reply
      • Iosune Robles says

        January 16, 2021 at 8:11 pm

        Thanks for the tip, Natalie 🙂

        Reply
    7. Peter Scott says

      December 30, 2020 at 11:47 pm

      I would like to make a 20 quart pot version of this for a large feeding. Not sure how to go about it. I have made this recipe and it was very good. I'll have to try to make it more tomatoey next time, but could anyone guide me on how to proceed?

      Reply
      • Iosune Robles says

        December 31, 2020 at 10:30 am

        Hi Peter! I think you only need to follow the same steps but increasing the servings 🙂

        Reply
    8. Karen Averette says

      December 19, 2020 at 7:22 pm

      5 stars
      Hi Losune,

      I’ve made your recipe a few times and I’m glad I found it. It is a solid base soup that any level of cook should be able to follow. I added a method in the steps that I picked up when cooking Indian dishes. After sautéing onion, celery and carrot I lower the heat add some tomato paste to deepen tomato flavor (if that is something you like in tomatoes based soups) the italian herbs listed but also some additional smoked paprika and either cayenne or chipotle for a level of spice. Cook that on low heat for about 3 minutes and then follow the recipe.
      I love a good vegetable soup (tomato base)! You brought that here and shared! Thank you!!

      Losune I also made your lentil soup. I cook lentils often and I saw the pic when I found your vegetable soup recipe. I really really like the tomato base approach! It brought a different level
      of flavor and version to eating the lentils!! Thanks again for sharing that as well!! I followed as is with the method of adding seasonings of your choice after sautéing which makes a huge difference as far as bringing the flavors out beautifully and to its full potential. Thanks again Losune ❤️

      Reply
      • Iosune Robles says

        December 24, 2020 at 10:27 am

        Hi Karen! Thanks for your comment 🙂 Your method sounds fantastic!

        Reply
    9. chris says

      December 09, 2020 at 6:28 pm

      Four cups of liquid doesn't sound like enough for six servings? Or do the tomatoes and their juice make up for it? Thanks...

      Reply
      • Iosune Robles says

        December 10, 2020 at 12:22 pm

        Hi Chris! Don't worry about that! With that liquid is enough 🙂

        Reply
        • chris says

          December 24, 2020 at 3:10 pm

          5 stars
          Probably it's just personal preference, but I went with six cups and still felt like it wasn't enough once I portioned it out into individual servings. I will use 8 next time; I think I just need more to dunk sourdough bread in. 🙂

          But this is simple and perfect soup. I can't recommend it highly enough!

        • Iosune Robles says

          December 28, 2020 at 9:43 am

          Thank you so much for kind comment! Have a nice day ☺️

        • Sarah Evans says

          January 20, 2021 at 3:51 pm

          Chris- I also used 6 cups and will more than likely use more the next time I make it. I think with portioning it out, you really see the liquid dissipate quite quickly. Other than that, it is a great recipe 🙂

    10. Emily says

      November 09, 2020 at 10:43 pm

      This was delicious - I also added some red lentils which was a great addition !

      Reply
      • Iosune Robles says

        November 11, 2020 at 7:08 am

        Sounds so good Emily 🙂 Have a nice day!

        Reply
    11. Gail says

      October 31, 2020 at 6:37 pm

      5 stars
      I made it last night. Not only was it so easy but it is delicious. I put it in individual containers to freeze. Great Recipe! Thanks for sharing

      Reply
      • Iosune Robles says

        November 04, 2020 at 2:09 pm

        So glad you liked it Gail 🙂 Have a nice day!

        Reply
    12. Kay says

      October 31, 2020 at 2:07 am

      5 stars
      This recipe was so good and way to adjust for what I had on hand. I used frozen mixed veggies, diced tomatoes, and also added a can of kidney beans and it was outstanding! My boyfriend had two large bowls. I will be making this again this winter.

      Reply
      • Iosune Robles says

        November 04, 2020 at 2:08 pm

        Hi Kay! Sounds so good 🙂

        Reply
    13. J.C. Kemp says

      October 19, 2020 at 1:07 pm

      5 stars
      For being so easy to make this soup has layers of flavor, it’s delicious. My non vegan family loves it too. I keep it on hand often during the colder months. To make it easier I use the little potatoes in a bag.

      Reply
      • Iosune Robles says

        October 20, 2020 at 12:51 pm

        So glad you all liked it 🙂 Have a nice day!

        Reply
    14. Norma Josephine Buttigieg says

      October 07, 2020 at 4:46 pm

      5 stars
      really good soup...even my son who is fanatic about beef or chicken soup loved it. I just added a small tin of cannelloni beans. This will be one of my regulars.

      Reply
      • Iosune Robles says

        October 09, 2020 at 9:48 am

        Hi Norma! So glad you all liked it 🙂 Have a nice day!

        Reply
    15. Emma says

      August 18, 2020 at 7:30 am

      Did you mean to use an entire liter of water if we decide not to use any stock?

      Reply
      • Iosune Robles says

        August 21, 2020 at 11:43 am

        Hi Emma! That's it 🙂 4 cups or 1 liter of water!

        Reply
    16. Donna Perazzelli says

      July 25, 2020 at 6:41 pm

      5 stars
      This was an excellent recipe! I did modify it by replacing the potatoes with 2 cans of no salt added cannellini beans, because of dietary restrictions.

      Reply
      • Iosune Robles says

        August 10, 2020 at 12:23 pm

        Hi Donna! That's good 🙂 So glad you liked it!

        Reply
    17. Natalie says

      July 17, 2020 at 1:07 pm

      I love this. I make it all the time.

      Reply
      • Iosune Robles says

        July 20, 2020 at 11:52 am

        Hi Natalie! It's just delicious 🙂 So glad you liked it!

        Reply
    18. Marra says

      June 23, 2020 at 1:06 am

      Can I use diced tomatoes instead of crushed?

      Reply
      • Iosune Robles says

        June 23, 2020 at 11:05 am

        Hi! Yes, feel free to use diced tomatoes 🙂 Hope you like the recipe!

        Reply
    19. Sharmilarock says

      June 20, 2020 at 2:10 pm

      Excellent post
      Your posts is very helpful for me and really interesting.Thanks

      Reply
      • Iosune Robles says

        June 23, 2020 at 10:26 am

        Thank you so much for your kind words 🙂 Have a nice day!

        Reply
    20. Debbie says

      June 16, 2020 at 4:50 am

      5 stars
      Delicious

      Reply
      • Iosune Robles says

        June 18, 2020 at 1:52 pm

        Hi Debbie! Thanks! So glad you liked it 🙂

        Reply
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