30+ Delicious Plant-Based Soup Recipes to Keep You Cozy All Year

When the weather turns chilly or you’re simply craving something warm and nourishing, there’s nothing quite like a hearty bowl of soup. But what if you could enjoy a comforting soup without any animal products?

That’s where plant-based soup recipes come in! Whether you’re a dedicated vegan, vegetarian, or just looking for healthier options, plant-based soups offer all the warmth, flavor, and nutrition you need without compromising on taste.

From creamy tomato basil soup to spicy Thai coconut, plant-based soups are packed with vibrant vegetables, wholesome grains, legumes, and flavorful spices.

Not only are these soups nourishing, but they’re also incredibly versatile, offering something for every palate. Whether you prefer a light broth-based soup or a rich, creamy delight, plant-based options are endless.

In this article, we’ve compiled 30+ delicious plant-based soup recipes that will make you feel cozy and satisfied, no matter the season. These soups are simple to prepare, packed with nutrients, and perfect for meal prepping or enjoying with family and friends.

30+ Delicious Plant-Based Soup Recipes to Keep You Cozy All Year

Plant-based soups offer a delicious and healthy alternative to traditional soups, providing a wealth of nutrients, vibrant flavors, and comforting textures.

Whether you’re looking for something hearty to enjoy on a cold day, a light and refreshing option for warmer months, or a soup that will impress at your next dinner gathering, there’s a plant-based recipe here for every occasion.

These 30+ plant-based soups are not only nourishing but are also a wonderful way to incorporate more vegetables, legumes, and whole grains into your diet.

With such a wide variety of flavors, you’ll never get bored! So grab your favorite ingredients, get cozy in the kitchen, and start cooking up these soul-warming plant-based soups that are sure to become family favorites.

Creamy Tomato Basil Soup

This velvety Creamy Tomato Basil Soup is the perfect plant-based dish to enjoy on a chilly day. It’s made with simple ingredients such as ripe tomatoes, garlic, and fresh basil, with coconut milk adding a creamy richness. This soup offers a comforting balance of tangy tomato flavor and fragrant herbs, making it both satisfying and nourishing. Ideal for serving with grilled cheese or croutons, this soup is a timeless favorite that even non-vegans will love.

Ingredients:

• 4 cups fresh tomatoes, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1/4 cup fresh basil leaves, chopped
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp sugar (optional, to balance acidity)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, cooking for 3-4 minutes until softened and fragrant.
2. Add chopped tomatoes and vegetable broth to the pot. Bring to a boil, then lower the heat and simmer for 15-20 minutes until the tomatoes break down.
3. Add coconut milk, salt, pepper, and sugar. Stir well and simmer for another 10 minutes to blend the flavors.
4. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup to a blender in batches.
5. Stir in fresh basil leaves and adjust seasoning to taste.
6. Serve hot with a side of crusty bread or a vegan grilled cheese sandwich.

This creamy tomato basil soup is the epitome of comfort food. It’s rich, full of flavor, and so easy to make with pantry staples and fresh herbs. Whether you’re enjoying it on a cold evening or looking for a cozy lunch, this soup will satisfy your cravings. The combination of tomatoes, coconut milk, and basil is a winning combination that ensures every spoonful is both heartwarming and delicious.

Hearty Lentil and Vegetable Soup

This Hearty Lentil and Vegetable Soup is the ultimate plant-based meal for those looking for a nutritious and filling soup. Packed with protein-rich lentils and an array of vegetables like carrots, celery, and spinach, it’s a complete meal in a bowl. The vegetable broth infuses the ingredients with savory flavor, while the addition of herbs and spices like thyme, cumin, and turmeric gives the soup a warm, comforting depth. Ideal for meal prepping, this soup can be stored and enjoyed throughout the week.

Ingredients:

• 1 cup dry lentils, rinsed
• 1 large carrot, diced
• 2 celery stalks, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup spinach, chopped
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp dried thyme
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, and sauté for 5-7 minutes until softened.
2. Add garlic, cumin, turmeric, and thyme. Stir for 1 minute until fragrant.
3. Add lentils, diced tomatoes (with juice), and vegetable broth. Bring to a boil, then lower the heat and simmer for 30-40 minutes, or until lentils are tender.
4. Stir in spinach and cook for an additional 5 minutes.
5. Season with salt and pepper to taste.
6. Serve hot with a slice of whole-grain bread or a sprinkle of nutritional yeast.

This lentil and vegetable soup is the perfect balance of nutrients, flavors, and textures. It’s not only incredibly filling, but also packed with fiber, protein, and vitamins from the vegetables and lentils. The soup’s versatility allows you to experiment with different vegetables and spices, making it a customizable dish that can be enjoyed year-round. This recipe is especially perfect for meal prep, as it stores well and even tastes better the next day after the flavors have had time to meld.

Sweet Potato and Black Bean Soup

This Sweet Potato and Black Bean Soup is a nutrient-dense, hearty, and vibrant plant-based dish. The combination of sweet potatoes, black beans, and a smoky chipotle flavor makes it a flavorful and filling soup that’s perfect for both cozy nights and gatherings. This soup is naturally vegan, gluten-free, and provides a good source of fiber and protein, making it a well-rounded meal. It’s easy to make and can be enjoyed with a dollop of avocado or a sprinkle of cilantro for extra freshness.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 chipotle pepper in adobo sauce, minced (optional)
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro (for garnish)
• 1 avocado, sliced (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and garlic and sauté until softened, about 3-4 minutes.
2. Add diced sweet potatoes, cumin, smoked paprika, and chipotle pepper. Stir to coat the sweet potatoes with the spices.
3. Add diced tomatoes, black beans, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the sweet potatoes are tender.
4. Using an immersion blender, blend the soup until smooth, leaving some chunks of sweet potato for texture. Alternatively, blend half the soup and return it to the pot.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro and avocado slices.

This Sweet Potato and Black Bean Soup is a delightful combination of sweet and savory flavors with a hint of smokiness from the chipotle pepper. It’s comforting, satisfying, and packed with nutrients, making it an excellent choice for a hearty lunch or dinner. The creamy texture of the sweet potatoes paired with the protein-rich black beans creates a filling meal that’s sure to become a regular in your soup rotation. Enjoy it with your favorite toppings like avocado, cilantro, or a squeeze of lime for an extra burst of flavor!

Coconut Curry Butternut Squash Soup

This Coconut Curry Butternut Squash Soup is an exotic, flavorful dish that combines the natural sweetness of roasted butternut squash with a warm, spicy coconut curry base. It’s creamy and velvety thanks to the coconut milk, while the curry powder, turmeric, and ginger provide a comforting depth of flavor. The soup is perfectly balanced, with a subtle heat that doesn’t overpower the sweetness of the squash, making it a wonderfully satisfying meal. This plant-based soup is ideal for those craving something rich and spicy with a touch of sweetness.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 tsp ground cinnamon
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the diced butternut squash on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes, until tender and lightly caramelized.
2. In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, and grated ginger. Sauté for 5-7 minutes until softened and fragrant.
3. Add curry powder, turmeric, and cinnamon to the pot. Stir to coat the onions and garlic with the spices, cooking for 1-2 minutes until aromatic.
4. Add roasted butternut squash, coconut milk, and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 15 minutes to blend the flavors.
5. Use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

This Coconut Curry Butternut Squash Soup is a vibrant, creamy dish that’s both satisfying and full of flavor. The natural sweetness of the squash pairs beautifully with the rich coconut milk and the aromatic spices of curry, turmeric, and ginger. This soup not only offers a unique twist on traditional squash soup but also delivers a hearty, nourishing meal that’s perfect for any time of year. Serve it with some crusty bread or a side salad to make it even more filling, and enjoy the warmth and comfort it brings to your table.

Spicy Roasted Cauliflower Soup

This Spicy Roasted Cauliflower Soup is a perfect balance of smoky, roasted flavors and heat. The cauliflower is roasted until golden and caramelized, enhancing its natural sweetness and flavor. Paired with a blend of chili flakes, garlic, and cumin, this soup offers a slight spicy kick that will satisfy those who love bold flavors. It’s a creamy, vegan-friendly option that’s packed with nutrients, making it the ideal choice for a healthy yet flavorful soup.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp red pepper flakes (adjust to taste)
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. Preheat the oven to 425°F (220°C). Spread cauliflower florets on a baking sheet, drizzle with olive oil, and season with salt, pepper, cumin, and smoked paprika. Roast for 25-30 minutes, flipping halfway, until golden and caramelized.
2. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing for 5-7 minutes until softened and aromatic.
3. Add roasted cauliflower to the pot, along with vegetable broth and red pepper flakes. Bring to a boil, then reduce heat and simmer for 10-15 minutes to allow the flavors to meld together.
4. Stir in coconut milk and use an immersion blender to blend the soup until smooth and creamy.
5. Taste and adjust seasoning with salt, pepper, or additional chili flakes.
6. Serve hot, garnished with fresh parsley.

The Spicy Roasted Cauliflower Soup is a smoky and savory plant-based soup that perfectly balances the sweetness of roasted cauliflower with a satisfying amount of heat. The creamy texture from the coconut milk adds richness while the spices bring depth and warmth to every spoonful. This soup is not only flavorful but also packed with nutrients, making it a great option for those looking to enjoy a healthy, yet comforting dish. Serve it with some crusty bread or a side salad for a complete, satisfying meal.

Chickpea and Spinach Soup

This Chickpea and Spinach Soup is a protein-packed, plant-based dish that’s both hearty and flavorful. The creamy texture of the chickpeas, combined with the earthy taste of spinach, creates a well-balanced soup that’s filling and nourishing. Seasoned with garlic, cumin, and a touch of lemon, this soup is perfect for a quick, wholesome meal. It’s a great source of iron, fiber, and plant-based protein, making it a healthy option for lunch or dinner.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 4 cups fresh spinach, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1/2 tsp turmeric
• 1/4 tsp cinnamon
• 4 cups vegetable broth
• 2 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic and sauté for 5-7 minutes until softened.
2. Add cumin, turmeric, and cinnamon to the pot. Stir to coat the onions and garlic with the spices, cooking for 1-2 minutes until fragrant.
3. Add chickpeas and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes to allow the flavors to develop.
4. Stir in fresh spinach and cook for an additional 5 minutes until wilted.
5. Use a potato masher to lightly mash some of the chickpeas, creating a creamy base while leaving some whole for texture.
6. Season with salt, pepper, and lemon juice to taste.
7. Serve hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs.

This Chickpea and Spinach Soup is simple yet full of flavor, with a comforting combination of spices, legumes, and greens. The chickpeas provide a hearty base, while the spinach adds a boost of nutrition. The soup is well-seasoned with cumin, turmeric, and cinnamon, offering a warm and aromatic profile that’s perfect for any season. It’s not only easy to prepare but also a great option for meal prep, as it stores well in the fridge and even tastes better the next day.

Sweet Potato and Black Bean Soup

This Sweet Potato and Black Bean Soup is a delicious, hearty dish that combines the sweetness of roasted sweet potatoes with the savory flavors of black beans, creating a rich and filling soup. With the addition of cumin, garlic, and smoked paprika, the soup has a subtle heat and depth of flavor that makes it a crowd-pleaser. It’s a balanced, plant-based meal that’s packed with fiber, vitamins, and plant-based protein, making it perfect for a nutritious lunch or dinner. The addition of lime juice and fresh cilantro adds a refreshing touch to the dish.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 4 cups vegetable broth
• 1 tbsp olive oil
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the diced sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt, pepper, cumin, and smoked paprika. Roast for 25-30 minutes, flipping halfway, until golden and tender.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté for 5-7 minutes until softened and fragrant.
3. Add the roasted sweet potatoes, black beans, and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 10-15 minutes.
4. Use an immersion blender to blend part of the soup for a creamy texture, or mash with a potato masher. Leave some of the beans and sweet potatoes whole for added texture.
5. Season with salt, pepper, and lime juice. Stir to combine.
6. Serve hot, garnished with fresh cilantro.

This Sweet Potato and Black Bean Soup is a wholesome, satisfying meal that perfectly combines the sweetness of roasted sweet potatoes with the earthy flavors of black beans. The addition of spices like cumin and smoked paprika creates a warm, rich flavor profile that is balanced by the freshness of lime and cilantro. This soup is ideal for meal prepping or enjoying on a chilly day, as it’s filling, nutritious, and full of plant-based goodness. It can be served as a main dish or as a side to your favorite grain bowls or tacos.

Tomato Basil Soup

This classic Tomato Basil Soup is a comforting and refreshing plant-based dish, combining the rich flavor of ripe tomatoes with the aromatic freshness of basil. The creamy texture comes from blending the tomatoes and onions with vegetable broth and a touch of olive oil. The hint of garlic and the bright finish of fresh basil elevate this simple soup into something special. It’s a perfect soup to enjoy on its own with a piece of toasted bread or as a starter for a more elaborate meal.

Ingredients:

• 6 ripe tomatoes, chopped (or 2 cans of whole peeled tomatoes)
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté for 5-7 minutes until softened and fragrant.
2. Add the chopped tomatoes to the pot (or canned tomatoes with their juice). Stir and cook for about 10 minutes, allowing the tomatoes to break down and soften.
3. Add the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 10-15 minutes to allow the flavors to meld together.
4. Use an immersion blender to blend the soup until smooth and creamy. If you prefer a chunkier soup, blend only part of the soup or use a potato masher.
5. Stir in the chopped fresh basil and season with salt and pepper to taste.
6. Serve hot with a drizzle of olive oil or a few extra basil leaves for garnish.

Tomato Basil Soup is a timeless classic that’s both comforting and refreshing. This plant-based version highlights the natural sweetness of tomatoes, which is perfectly complemented by the bright and aromatic flavor of fresh basil. The creamy texture, achieved by blending the soup, makes each spoonful smooth and satisfying. It’s a light yet hearty dish that works wonderfully for lunch, dinner, or as an appetizer. Pair it with a grilled vegan cheese sandwich for a nostalgic yet plant-based twist.

Miso Soup with Tofu and Seaweed

This Miso Soup with Tofu and Seaweed is a light and nourishing soup that’s full of umami flavors. The miso paste adds a rich depth of taste, while the tofu cubes provide protein, and the seaweed adds a delightful texture. This soup is incredibly simple to make and is a staple in Japanese cuisine. The addition of ginger and scallions provides freshness, making it a perfect choice for a quick, healthy, and satisfying plant-based meal. It’s an ideal starter or a light main dish.

Ingredients:

• 4 cups vegetable broth
• 3 tbsp miso paste (white or red)
• 1 block (14 oz) firm tofu, cubed
• 1/4 cup dried seaweed (wakame)
• 2 scallions, thinly sliced
• 1-inch piece of ginger, grated
• 1 tbsp soy sauce (optional)
• 1 tsp sesame oil (optional)

Instructions:

1. In a medium pot, bring the vegetable broth to a gentle simmer over medium heat.
2. Stir in the miso paste until it dissolves completely into the broth. If using red miso, be sure to taste and adjust the amount of paste based on your preference for saltiness.
3. Add the cubed tofu, dried seaweed, and grated ginger. Simmer for 5-7 minutes until the tofu is heated through and the seaweed rehydrates.
4. Stir in the soy sauce and sesame oil, if using, and taste for seasoning.
5. Serve the soup hot, garnished with fresh scallions.

This Miso Soup with Tofu and Seaweed is a simple yet flavorful dish that embodies the essence of comfort food with a healthy twist. The rich, salty miso broth pairs perfectly with the silky tofu and tender seaweed, creating a satisfying and light meal. The addition of ginger and scallions adds freshness, balancing the deep umami flavors. This plant-based soup is packed with antioxidants, protein, and minerals, making it a great option for a nutritious and quick meal. It’s a great starter or a light main course that’s both delicious and nourishing.

Lentil and Vegetable Soup

Lentil and Vegetable Soup is a hearty and nutritious plant-based meal, brimming with fiber, vitamins, and minerals. The earthy flavor of lentils is complemented by an array of colorful vegetables like carrots, celery, and tomatoes, making this soup both visually appealing and delicious. Packed with protein from the lentils and a rich blend of seasonings like thyme, bay leaves, and garlic, this soup is perfect for those seeking a satisfying and wholesome meal. It’s easy to make and is even better the next day when the flavors have had time to meld together.

Ingredients:

• 1 cup dried lentils, rinsed
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 2 tsp dried thyme
• 2 bay leaves
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
2. Add the rinsed lentils, diced tomatoes (with their juice), vegetable broth, thyme, and bay leaves. Stir to combine.
3. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the lentils are tender. Add more broth or water if needed.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley.

Lentil and Vegetable Soup is a satisfying, nutrient-dense dish that’s perfect for a wholesome lunch or dinner. The combination of lentils and vegetables creates a rich and filling soup that’s naturally packed with protein, fiber, and antioxidants. The flavors are enhanced by the fragrant thyme and bay leaves, making each spoonful comforting and nourishing. It’s an ideal soup for meal prep, as it stores well in the fridge for a few days, and even tastes better after the flavors have had time to develop. A bowl of this soup is a great way to fuel your body with plant-based goodness!

Butternut Squash and Apple Soup

This Butternut Squash and Apple Soup is a comforting, sweet, and savory dish that combines the natural sweetness of roasted butternut squash with the tartness of apples. The creamy texture is achieved by blending the roasted vegetables with vegetable broth and coconut milk, creating a velvety smooth soup that’s both rich and satisfying. The addition of fresh sage and cinnamon adds depth and warmth, making it the perfect autumn-inspired soup. This plant-based soup is full of flavor, vitamins, and fiber, and it’s ideal for cozy dinners or holiday gatherings.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 2 apples, peeled, cored, and chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk (or any plant-based milk)
• 1 tsp ground cinnamon
• 1 tbsp fresh sage, chopped (or 1 tsp dried sage)
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Place the diced butternut squash and apples on a baking sheet, drizzle with olive oil, and season with salt, pepper, and cinnamon. Roast for 25-30 minutes, until the squash is tender and caramelized.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté for 5-7 minutes, until softened.
3. Add the roasted squash and apples to the pot, along with the vegetable broth and chopped sage. Bring to a boil, then reduce the heat and simmer for 10 minutes to blend the flavors.
4. Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend part of the soup and leave some pieces intact.
5. Stir in the coconut milk, and season with salt and pepper to taste.
6. Serve hot, garnished with extra sage leaves or a swirl of coconut milk.

This Butternut Squash and Apple Soup is a deliciously warming dish that offers the perfect balance of sweet and savory flavors. The combination of roasted squash, apples, and spices creates a rich, creamy soup that is perfect for cooler weather. It’s also a versatile recipe that can be adjusted to your preferences, with coconut milk adding a touch of richness and creaminess. The depth of flavor from fresh sage and cinnamon adds a seasonal touch that will impress guests at any fall or holiday gathering. Plus, it’s a nutrient-packed meal, full of vitamins and fiber, making it a great choice for a wholesome, plant-based lunch or dinner.

Spicy Black Bean and Corn Soup

Spicy Black Bean and Corn Soup is a bold, flavorful, and filling plant-based soup that’s perfect for anyone craving a bit of heat. The black beans provide protein and fiber, while the corn adds a natural sweetness that balances the spicy kick from the jalapeños and chili powder. The vibrant flavors come together with a rich vegetable broth base, making it an excellent choice for a hearty meal. This soup is quick to prepare and can easily be customized with toppings like avocado, cilantro, or a squeeze of lime for added freshness.

Ingredients:

• 2 cans (15 oz each) black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño, seeded and diced
• 1 tsp chili powder
• 1/2 tsp cumin
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes, with juice
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro (for garnish)
• Lime wedges (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 5-7 minutes until softened and fragrant.
2. Add the diced jalapeño, chili powder, and cumin to the pot, and cook for an additional 2 minutes.
3. Stir in the black beans, corn, diced tomatoes, and vegetable broth. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes to allow the flavors to develop.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro and lime wedges.

This Spicy Black Bean and Corn Soup is a flavorful and filling plant-based dish that’s perfect for those who enjoy a little heat. The combination of black beans, corn, and spices creates a hearty and satisfying soup, while the toppings of fresh cilantro and lime add brightness and freshness. It’s a quick and easy recipe that can be enjoyed year-round, and it’s perfect for meal prepping or serving at a casual gathering. This soup is not only delicious but also packed with plant-based protein, fiber, and antioxidants, making it a great choice for a healthy and fulfilling meal.

Creamy Tomato Basil Soup

This Creamy Tomato Basil Soup is a comforting classic that blends the rich, tangy flavor of ripe tomatoes with the freshness of basil, creating a smooth and velvety texture. The addition of coconut milk or any plant-based cream gives it a creamy richness without dairy. This soup is easy to make, and it’s perfect for any season. The bright, herby notes from the basil balance beautifully with the natural sweetness of tomatoes, making each spoonful satisfying. This plant-based recipe is a great option for those who want a creamy yet healthy soup that’s both indulgent and nourishing.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cans (14.5 oz each) diced tomatoes
• 1 cup vegetable broth
• 1/2 cup coconut milk (or other plant-based cream)
• 1 teaspoon dried basil (or 1/4 cup fresh basil, chopped)
• Salt and pepper to taste
• Fresh basil leaves (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 5-7 minutes until the onion is soft and translucent.
2. Add the diced tomatoes, vegetable broth, and basil (if using dried basil). Bring to a simmer, and cook for 10-15 minutes to allow the flavors to blend.
3. Use an immersion blender to blend the soup until smooth, or carefully transfer the soup in batches to a blender.
4. Return the soup to the heat and stir in the coconut milk. Simmer for an additional 5 minutes.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh basil leaves.

This Creamy Tomato Basil Soup is the perfect combination of comfort and nourishment. The creamy texture from the coconut milk offers indulgence without the dairy, making it a fantastic plant-based option. The fresh basil adds a vibrant touch, elevating the soup’s flavor profile and providing a fresh contrast to the rich tomatoes. It’s an easy and quick recipe, ideal for a weeknight meal or a light lunch. Pair it with a grilled cheese sandwich or a side salad for a complete meal, and enjoy this soup that’s sure to become a favorite in your plant-based recipe rotation.

Sweet Potato and Kale Soup

Sweet Potato and Kale Soup is a nutrient-packed, plant-based dish that combines the creamy sweetness of roasted sweet potatoes with the earthy flavors of kale. This hearty soup is full of fiber, antioxidants, and vitamins, making it a perfect meal for boosting your immune system. The addition of garlic, onion, and a touch of turmeric gives it a warm, comforting flavor profile, while the vegetable broth ties everything together. Whether you’re looking for a cozy soup on a chilly day or a vibrant, healthy meal, this soup is a perfect choice.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups kale, chopped
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1 tablespoon lemon juice (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper, and roast on a baking sheet for 25-30 minutes, until tender and caramelized.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 5-7 minutes until soft and fragrant.
3. Add the turmeric and cumin to the pot, and cook for another minute, stirring to coat the onions and garlic with the spices.
4. Add the roasted sweet potatoes, vegetable broth, and bring the mixture to a simmer. Cook for 10-15 minutes to allow the flavors to meld.
5. Stir in the chopped kale and cook for another 5 minutes until the kale has wilted and softened.
6. Season with salt and pepper, and stir in the lemon juice if using.
7. Serve hot.

Sweet Potato and Kale Soup is a vibrant, nutrient-rich dish that’s not only delicious but also packed with health benefits. The creamy texture from the sweet potatoes and the hearty, nutritious kale make this soup both satisfying and filling. The spices like turmeric and cumin add warmth and depth, while the lemon juice gives the soup a slight tang to balance the sweetness of the potatoes. It’s a wonderful choice for a plant-based lunch or dinner, and it’s easy to make ahead for a quick meal throughout the week. You’ll love how the flavors come together in this wholesome and comforting soup.

Spicy Thai Coconut Soup

Spicy Thai Coconut Soup is a bold and flavorful plant-based soup that brings together the creaminess of coconut milk, the heat of red curry paste, and the freshness of lime and cilantro. This vibrant soup is infused with aromatic spices like ginger and garlic, creating a tantalizing flavor profile that’s both spicy and slightly sweet. Loaded with vegetables like mushrooms, carrots, and bell peppers, this soup is light yet satisfying, making it a perfect meal for those who love bold flavors. It’s quick to prepare and offers a perfect balance of savory, sweet, sour, and spicy elements.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon red curry paste
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 cup sliced mushrooms
• 1 bell pepper, sliced
• 1 carrot, thinly sliced
• 1 tablespoon soy sauce or tamari
• 1 tablespoon lime juice
• Fresh cilantro (for garnish)
• Red chili flakes (optional for extra heat)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and grated ginger. Sauté for 5 minutes, until fragrant.
2. Add the red curry paste to the pot and cook for another minute to release the flavors.
3. Stir in the vegetable broth, coconut milk, mushrooms, bell pepper, and carrot. Bring the soup to a boil, then reduce the heat and simmer for 10-15 minutes, until the vegetables are tender.
4. Stir in the soy sauce, lime juice, and season with salt and pepper.
5. Serve hot, garnished with fresh cilantro and red chili flakes for extra heat, if desired.

Spicy Thai Coconut Soup is a vibrant and bold dish that offers a delightful combination of creamy coconut milk and fiery red curry paste, balanced with the freshness of lime and cilantro. The vegetables bring texture and nutrition to the soup, making it a satisfying meal that’s light yet full of flavor. This plant-based soup is perfect for a quick weeknight dinner or as a starter for an Asian-inspired meal. It’s also easily customizable; you can adjust the spice level by adding more or less curry paste or chili flakes. A bowl of this soup will leave you feeling energized and satisfied, making it a wonderful addition to your plant-based recipe collection.

Note: More recipes are coming soon!