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!
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!
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Vegan Vegetable Soup
- Prep: 10 mins
- Cook: 35 mins
- Total: 45 mins
- 6 1x
- Soup, Main Dish
- American
- Vegan
Servings 6 1x
Vegan vegetable soup, hearty, nutritious, and made with affordable ingredients. It’s healthy, tasty, so easy to make, and perfect for dinner!
Ingredients
- 2 tbsp extra virgin olive oil
- 4 cloves of garlic, sliced
- 2 celery stalks, chopped
- 1 onion, chopped
- 2 medium potatoes (1 pound or 450 g), peeled and diced
- 2 large carrots (8 oz or 225 g), peeled and chopped
- 1 cup frozen corn kernels (140 g)
- 1 cup frozen green beans (120 g)
- 1 cup frozen peas (120 g)
- 2 14-ounce cans crushed tomatoes (800 g)
- 4 cup vegetable stock or water (1 l)
- 1 tbsp Italian seasoning or dried oregano
- 1/4 tsp salt
- 1/4 tsp 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.
- 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 Size: 1/6 of the recipe
- Calories: 195
- Sugar: 14.8 g
- Sodium: 785 mg
- Fat: 5.7 g
- Saturated Fat: 0.8 g
- Carbohydrates: 40.6 g
- Fiber: 10.1 g
- Protein: 7.4 g
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.
Made this yesterday and it was amazing!! One of my sons likened it to Progresso soup. I think it’s better! With the house down with sinus trouble, this is just what we needed.
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Hi Lucia! Thanks for your kind comment 🙂
Looking forward to making this yummy recipe. How many ounces is a serving? I know this recipe makes 6 servings…is that one cup per serving or more? Thank you!
Hi Angela! Yes, one cup per serving, approx. 🙂
So delicious and versatile. Thank you for the recipe!
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Hi Susan! So glad you liked our recipe 🙂
I made this today and it is absolute perfection. Thank you!
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Hi Robie! Thank you so much 🙂
Very quick, very good and very flexible. I added canned chickpeas and a cup of uncooked rice with 20 minutes left to boil, I didn’t have any celery. This makes a very hearty meal.
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Hi Christopher! So glad you liked it 🙂
Hiya! I’ve made this before and LOVED it! However I only have whole peeled tomatoes instead of crushed.. would that work just as well?
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Hi Meredith! I think it is possible to use whole peeled tomatoes 🙂
Just made this! It was amazing. Thank you!!
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So glad you liked it, Christina! 🙂
Delicious you can tweak this so many ways with different ingredients so healthy
I used fresh green beans added kidney beans
Got a more vegetable soup taste use less crushed tomatoes
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Sounds so good Jamie 🙂
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!
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Thanks for your kind comment and words 🙂 Have a nice day!
I made soup very good had two bowls enjoyed and will make again Reena
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Thanks for your kind comment Reena!
Quick, easy and taste very good.
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Hi George! I’m so glad you liked it 🙂
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!
Wow, that sounds delish Amanda 🙂 Have a nice day!
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.
Hi Amanda! I’m so glad you liked it 🙂
Delicious! I added a tbsp of sugar (coconut) to break up the acid and some salt for taste. turned out very good. ❤️👍
Thanks for the tip, Natalie 🙂
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?
Hi Peter! I think you only need to follow the same steps but increasing the servings 🙂
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 ❤️
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Hi Karen! Thanks for your comment 🙂 Your method sounds fantastic!
Four cups of liquid doesn’t sound like enough for six servings? Or do the tomatoes and their juice make up for it? Thanks…
Hi Chris! Don’t worry about that! With that liquid is enough 🙂
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!
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Thank you so much for kind comment! Have a nice day ☺️
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 🙂
This was delicious – I also added some red lentils which was a great addition !
Sounds so good Emily 🙂 Have a nice day!