35+ Delicious Friday Vegan Vegetable Soup Recipes Perfect for a Cozy Night

When Friday rolls around, it’s time to wind down and indulge in a comforting meal that brings warmth and nourishment.

Vegan vegetable soups are the perfect solution for those looking to enjoy a healthy, satisfying, and flavorful dish without compromising on taste.

Whether you’re a long-time vegan or simply looking to add more plant-based meals to your weekly routine, these 35+ Friday vegan vegetable soup recipes offer a delightful variety of flavors, ingredients, and textures to suit every taste.

From hearty soups packed with beans and lentils to lighter, broth-based varieties filled with fresh vegetables, these recipes are ideal for a cozy night in or a casual gathering with friends and family.

So, get ready to explore an array of soups that will not only satisfy your hunger but also fuel your body with wholesome goodness.

These recipes are quick, easy to prepare, and can be enjoyed by vegans and non-vegans alike, making them perfect for any Friday evening meal.

35+ Delicious Friday Vegan Vegetable Soup Recipes Perfect for a Cozy Night

A Friday evening deserves a meal that not only satisfies your hunger but also provides the nourishment your body craves after a long week.

These 35+ vegan vegetable soup recipes offer a diverse selection of flavors and ingredients, making them the perfect way to end your week on a high note.

Whether you’re craving something rich and hearty or light and refreshing, there’s a recipe here for every palate.

So, grab your favorite ingredients, roll up your sleeves, and dive into these cozy, plant-based soups that will keep you feeling full, healthy, and content.

By the time you finish cooking, you’ll have a bowl of goodness that will nourish both your body and your soul.

Hearty Lentil and Vegetable Soup

This hearty lentil and vegetable soup is a comforting and nutrient-packed meal, perfect for a cozy Friday evening. It combines protein-rich lentils with a medley of fresh vegetables and aromatic herbs, creating a dish that’s as satisfying as it is nourishing. The flavors meld beautifully, offering a taste that warms both the body and soul.

Ingredients:

• 1 cup red lentils, rinsed
• 1 large onion, diced
• 3 carrots, sliced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 medium zucchini, diced
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
2. Add garlic, cumin, smoked paprika, and thyme. Cook for 1 minute until fragrant.
3. Stir in lentils, vegetable broth, and diced tomatoes. Bring to a boil.
4. Lower the heat and simmer for 20 minutes. Add zucchini and continue cooking for 10 more minutes or until lentils are tender.
5. Season with salt and pepper to taste.
6. Ladle the soup into bowls and garnish with fresh parsley. Serve warm.

The combination of earthy lentils and vibrant vegetables makes this soup a wholesome delight. Enjoy it with crusty bread for a complete meal that’s both filling and healthy.

Spicy Sweet Potato and Kale Soup

This vibrant soup is a delicious blend of sweet and spicy flavors, perfect for those who enjoy a little heat in their meals. The natural sweetness of sweet potatoes balances the kick from chili flakes, while kale adds a delightful texture and loads of nutrients. It’s the ideal soup to spice up your Friday evening while staying light and vegan-friendly.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 large onion, chopped
• 3 cups chopped kale (stems removed)
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 cloves garlic, minced
• 1 tsp ground coriander
• 1 tsp ground turmeric
• ½ tsp chili flakes (adjust to taste)
• 2 tbsp olive oil
• Salt and pepper to taste
• Lime wedges, for serving

Instructions:

1. Heat olive oil in a pot over medium heat. Add onion and sauté for 5 minutes until translucent.
2. Stir in garlic, coriander, turmeric, and chili flakes. Cook for 1 minute.
3. Add sweet potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until sweet potatoes are tender.
4. Use an immersion blender to puree the soup to your desired consistency.
5. Stir in coconut milk and kale. Simmer for 5 more minutes until kale is wilted.
6. Season with salt and pepper. Serve hot with lime wedges on the side.

This soup offers a wonderful mix of textures and flavors, making it a standout dish. It’s satisfying, warming, and perfect for welcoming the weekend.

Roasted Tomato and Basil Soup

This classic roasted tomato and basil soup is a timeless favorite reimagined for a vegan palate. Roasting the tomatoes enhances their natural sweetness, while the addition of fresh basil and a hint of garlic creates a rich and aromatic dish. It’s a simple yet elegant way to elevate your Friday meal.

Ingredients:

• 6 large ripe tomatoes, halved
• 1 red bell pepper, quartered and seeded
• 1 large onion, quartered
• 4 cloves garlic, peeled
• 2 cups vegetable broth
• 1 cup unsweetened almond milk
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil leaves, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Arrange tomatoes, red bell pepper, onion, and garlic on a baking sheet. Drizzle with olive oil, sprinkle with oregano, salt, and pepper.
2. Roast for 25-30 minutes, or until vegetables are tender and slightly charred.
3. Transfer the roasted vegetables to a pot. Add vegetable broth and almond milk. Use an immersion blender to puree until smooth.
4. Bring the soup to a gentle simmer and cook for 5 minutes. Adjust seasoning as needed.
5. Serve hot, garnished with fresh basil leaves.

This roasted tomato and basil soup is a comforting dish that captures the essence of freshness and flavor. Pair it with a slice of vegan grilled cheese for an unforgettable meal.

Carrot and Ginger Soup

This vibrant carrot and ginger soup is a perfect balance of sweetness from the carrots and warmth from the ginger. The combination of these two simple ingredients makes for a refreshing yet comforting bowl of soup, ideal for a cozy Friday meal. The fresh ginger adds a zingy kick, making it an energizing choice to start your weekend.

Ingredients:

• 6 large carrots, peeled and chopped
• 1 medium onion, chopped
• 1-inch piece of fresh ginger, peeled and grated
• 3 cups vegetable broth
• 1 cup coconut milk
• 2 tbsp olive oil
• 1 tsp ground cumin
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until softened.
2. Add grated ginger and cumin, and cook for 1 minute until fragrant.
3. Stir in the chopped carrots and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the carrots are tender.
4. Use an immersion blender to puree the soup until smooth.
5. Stir in coconut milk and season with salt and pepper to taste.
6. Ladle into bowls and garnish with fresh cilantro before serving.

The combination of creamy coconut milk with the earthy carrots and spicy ginger creates a warming soup that’s both flavorful and nourishing. This is an excellent option for a light, yet satisfying dinner, full of antioxidants and flavor.

Mushroom and Barley Soup

This earthy mushroom and barley soup is a hearty, wholesome dish that combines the rich umami flavor of mushrooms with the chewy texture of barley. It’s a filling yet light meal perfect for a Friday evening when you’re looking for something satisfying but not overly heavy.

Ingredients:

• 2 cups mushrooms, sliced (button or cremini work well)
• 1 cup barley, rinsed
• 1 medium onion, chopped
• 3 carrots, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 tsp dried rosemary
• 1 tbsp soy sauce or tamari
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and carrots and sauté for 5 minutes.
2. Add garlic, mushrooms, and rosemary, and cook for another 5 minutes, until the mushrooms release their moisture.
3. Stir in the barley and vegetable broth. Bring to a boil, then reduce the heat and simmer for 40-45 minutes, or until the barley is tender.
4. Add soy sauce or tamari, and season with salt and pepper to taste.
5. Ladle the soup into bowls and garnish with fresh parsley.

This mushroom and barley soup offers a deeply satisfying and comforting taste, with the nutty barley adding great texture and the mushrooms contributing rich, savory depth. Perfect for a filling Friday dinner or lunch, it provides a comforting, protein-rich meal.

Butternut Squash and Apple Soup

This sweet and savory butternut squash and apple soup is a fall-inspired treat, perfect for the cooler weather. The sweetness of the squash and apples contrasts beautifully with the warm spices, creating a velvety soup that’s comforting, delicious, and incredibly easy to make. It’s a unique and satisfying vegan option for your Friday meal.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 apples, peeled, cored, and chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh thyme, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté for 5 minutes until softened.
2. Add garlic, cinnamon, and nutmeg, and cook for 1 minute until fragrant.
3. Stir in the butternut squash and apples, followed by the vegetable broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the squash is tender.
4. Use an immersion blender to puree the soup until smooth and creamy.
5. Season with salt and pepper to taste.
6. Ladle the soup into bowls and garnish with fresh thyme.

This soup is a comforting and warming option, with the natural sweetness of the squash and apples creating a perfect balance of flavors. Ideal for a chilly Friday evening, this soup brings warmth, nourishment, and a touch of fall flavors to your table.

Chickpea and Spinach Soup

Packed with protein-rich chickpeas and iron-rich spinach, this chickpea and spinach soup is a nutritious and satisfying vegan option. It’s a light yet hearty soup that’s full of flavor, thanks to the blend of garlic, lemon, and spices. This dish is perfect for anyone looking for a healthy, quick meal to enjoy on a busy Friday evening.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 3 cups fresh spinach, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp turmeric
• 4 cups vegetable broth
• 2 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté for 5 minutes until softened.
2. Add garlic, cumin, and turmeric, and cook for 1 minute until fragrant.
3. Stir in chickpeas and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Add spinach and cook for another 5 minutes, until wilted.
5. Stir in lemon juice and season with salt and pepper.
6. Serve the soup hot, garnished with fresh cilantro.

This chickpea and spinach soup is packed with flavor and nutrients, offering a light yet filling meal that’s both refreshing and comforting. The lemon juice adds a nice touch of brightness, making it the perfect dish to end the workweek on a healthy note.

Roasted Cauliflower and Tahini Soup

This roasted cauliflower and tahini soup offers a rich, nutty flavor with the creamy texture of tahini that pairs beautifully with the roasted cauliflower. It’s a hearty yet light vegan soup, perfect for Friday evenings when you’re looking for something both comforting and nutritious. The added spices bring depth to the soup, making it a delightful and sophisticated choice.

Ingredients:

• 1 medium cauliflower, broken into florets
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tbsp tahini
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh lemon juice, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Arrange cauliflower florets on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast for 25-30 minutes, or until tender and slightly charred.
2. Heat olive oil in a pot over medium heat. Add the onion and sauté for 5 minutes until softened. Add garlic, cumin, and coriander, and cook for 1 minute until fragrant.
3. Add the roasted cauliflower and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 10 minutes.
4. Use an immersion blender to puree the soup until smooth.
5. Stir in tahini and adjust seasoning with salt and pepper.
6. Serve hot, garnished with a squeeze of fresh lemon juice.

This roasted cauliflower and tahini soup is a creamy, earthy dish that brings together simple ingredients to create a flavorful, satisfying bowl of soup. It’s a wonderful way to indulge in a vegan meal without compromising on richness or depth of taste.

Spicy Coconut and Tomato Soup

This spicy coconut and tomato soup is a flavorful, tangy, and creamy dish, combining the natural acidity of tomatoes with the richness of coconut milk. The addition of chili flakes adds the perfect amount of heat, making it a satisfying soup to enjoy on a cool Friday evening.

Ingredients:

• 6 large tomatoes, chopped
• 1 can (14 oz) coconut milk
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili flakes (adjust to taste)
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until softened.
2. Stir in garlic, cumin, and chili flakes, and cook for 1 minute until fragrant.
3. Add chopped tomatoes and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until tomatoes are softened.
4. Use an immersion blender to puree the soup until smooth.
5. Stir in coconut milk and season with salt and pepper.
6. Ladle into bowls and garnish with fresh basil before serving.

The spicy coconut and tomato soup is a deliciously bold choice for a vegan meal, offering the perfect balance of creamy coconut, tangy tomatoes, and aromatic spices. It’s a flavorful option to enjoy for a light yet satisfying Friday meal.

Zucchini and Basil Soup

This refreshing zucchini and basil soup is light yet flavorful, with the natural sweetness of zucchini balanced by the freshness of basil. It’s a simple, quick, and healthy vegan soup that makes for a perfect Friday dinner. The combination of zucchini and fresh herbs makes it an ideal choice for a light, nutritious meal that doesn’t skimp on taste.

Ingredients:

• 4 medium zucchinis, chopped
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup fresh basil leaves
• 2 tbsp olive oil
• 1 tsp ground turmeric
• Salt and pepper to taste
• Fresh lemon juice, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté for 5 minutes until softened.
2. Add chopped zucchini and turmeric, and cook for 5 minutes, stirring occasionally.
3. Pour in vegetable broth and bring the soup to a boil. Reduce heat and simmer for 10-15 minutes, or until zucchini is tender.
4. Stir in fresh basil leaves and cook for 2 more minutes.
5. Use an immersion blender to puree the soup until smooth.
6. Season with salt, pepper, and a squeeze of fresh lemon juice to taste.
7. Serve hot and garnish with a few fresh basil leaves.

This zucchini and basil soup is a refreshing, light, and flavorful choice for a vegan meal. It’s the perfect balance of subtle flavors with an aromatic kick, making it an ideal dish for a relaxed Friday evening.

Vegan Split Pea Soup

This hearty vegan split pea soup is a filling and nutritious meal packed with protein, fiber, and flavor. The combination of split peas, carrots, celery, and spices makes it a comforting and healthy soup that will keep you full for hours. This soup is perfect for anyone craving a satisfying and hearty vegan meal on a Friday night.

Ingredients:

• 1 ½ cups split peas, rinsed
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp dried thyme
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté for 5 minutes.
2. Add garlic, cumin, and thyme, and cook for 1 minute until fragrant.
3. Stir in split peas and vegetable broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the split peas are tender.
4. Use an immersion blender to puree the soup to your desired texture (smooth or chunky).
5. Season with salt and pepper.
6. Serve hot, garnished with fresh parsley.

This vegan split pea soup is not only delicious but also incredibly filling and nutritious. With the combination of earthy peas, fresh vegetables, and aromatic herbs, it makes for the perfect hearty Friday evening meal that’s both comforting and healthy.

Spicy Black Bean and Corn Soup

This vibrant spicy black bean and corn soup is a flavorful combination of hearty black beans, sweet corn, and spicy seasonings. It’s a filling and satisfying dish that offers the perfect balance of spice, sweetness, and earthiness. The rich flavors make it an ideal vegan choice for a Friday dinner, full of protein and fiber.

Ingredients:

• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 medium bell pepper, chopped
• 1 tsp chili powder
• 1 tsp ground cumin
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and bell pepper, and sauté for 5 minutes until softened.
2. Stir in garlic, chili powder, and cumin, and cook for 1 minute until fragrant.
3. Add black beans, corn, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 15 minutes.
4. Season with salt and pepper to taste.
5. Serve the soup hot, garnished with fresh cilantro and a wedge of lime.

This spicy black bean and corn soup is packed with bold flavors and has a satisfying texture thanks to the beans and corn. It’s perfect for a warm and fulfilling Friday night meal, offering a healthy dose of protein and fiber, along with a touch of spice and zest.

Sweet Potato and Red Lentil Soup

This sweet potato and red lentil soup is a comforting and nutrient-dense option, combining the earthy sweetness of sweet potatoes with the hearty, protein-packed red lentils. The soup is both rich and creamy, while still light and nourishing—perfect for a Friday evening when you’re craving something filling yet wholesome.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 cup red lentils, rinsed
• 1 large onion, chopped
• 2 carrots, chopped
• 3 cloves garlic, minced
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and carrots, and sauté for 5 minutes until softened.
2. Stir in garlic, turmeric, and cinnamon, and cook for 1 minute.
3. Add sweet potatoes, red lentils, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the sweet potatoes are tender and the lentils are cooked through.
4. Use an immersion blender to puree the soup until smooth.
5. Season with salt and pepper to taste.
6. Ladle into bowls and garnish with fresh parsley.

This sweet potato and red lentil soup is a hearty, warming dish that offers both comfort and nourishment. The natural sweetness of the potatoes combined with the spices makes it a perfect vegan option for a satisfying Friday dinner.

Vegan Minestrone Soup

This vegan minestrone soup is a classic Italian comfort food, packed with a variety of vegetables, beans, and pasta, all simmered in a savory vegetable broth. It’s an incredibly versatile dish that can be adapted with any seasonal vegetables, making it a delicious and filling vegan option to enjoy on a cozy Friday evening.

Ingredients:

• 1 cup diced carrots
• 1 cup diced celery
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 zucchini, chopped
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 cup small pasta (like elbow or ditalini)
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh spinach or kale, for added greens

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté for 5 minutes until softened.
2. Stir in garlic, zucchini, oregano, and basil, and cook for 1-2 minutes until fragrant.
3. Add the diced tomatoes, beans, vegetable broth, and pasta. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the pasta is tender.
4. Stir in spinach or kale during the last 5 minutes of cooking.
5. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with extra basil if desired.

This vegan minestrone soup is a perfect balance of flavors and textures, packed with veggies, beans, and pasta in a savory broth. It’s a hearty, fulfilling meal that will satisfy your hunger while being light enough for a refreshing Friday night dinner.

Vegan Potato Leek Soup

This vegan potato leek soup is creamy, comforting, and incredibly easy to make. The delicate flavor of leeks pairs wonderfully with the starchy richness of potatoes, creating a smooth, velvety texture that’s perfect for a light yet satisfying Friday dinner. The simple, wholesome ingredients make it a comforting option for a cozy evening.

Ingredients:

• 4 medium potatoes, peeled and chopped
• 2 leeks, cleaned and sliced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup unsweetened almond milk
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh chives or parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add leeks and garlic, and sauté for 5 minutes until softened.
2. Stir in potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are tender.
3. Use an immersion blender to puree the soup until smooth and creamy.
4. Stir in almond milk and season with salt and pepper to taste.
5. Serve hot, garnished with fresh chives or parsley.

This vegan potato leek soup is wonderfully creamy without any dairy, making it a perfect choice for a satisfying and warming Friday night meal. The combination of leeks and potatoes offers a comforting, subtle flavor that’s sure to leave you feeling nourished and content.

Note: More recipes​ are coming soon!