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National Homemade Soup Day couldn’t have come at a better time. With winter in full swing, there is hardly anything more reliable and comforting than a hearty bowl of soup, wouldn’t you say? We most definitely think so, which is why we’ve put together a list of vegan soup recipes from all over the world that will nourish and satiate you any day (even if you’re one of the lucky ones living in warmer places – we’ve got the refreshing comfort of Korean mul naengmyeon and Russian okroshka for you).
From the world-famous classics like tom yum, clam chowder, and borscht, to the under-the-radar gems like aush, bún bò huế, and callaloo, we bet you’ll find a vegan soup recipe that will expand your culinary horizons on today’s list!
What you’ll find in this article (click on the title to jump to each section):
- Vegan Soup Recipes
- Vegan Stock Recipes
- Honorable Mentions
Vegan Soup Recipes
This section contains over 30 vegan soup recipes from 22 different countries: Afghanistan, Colombia, France, Ghana, Greece, Indonesia, Japan, Korea, Mexico, the Netherlands, Nigeria, Philippines, Portugal, Russia, Scotland, Singapore, Thailand, Trinidad & Tobago, Ukraine, Vietnam, Wales, and, of course, the USA. Enjoy!
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Ajiaco (Colombian Potato Soup) by The Little Arepa
Ajiaco is a thick, chunky soup common in Colombia, Peru, and Cuba, but especially popular in Colombia’s capital, Bogotá, where it is typically made with chicken, three different kinds of potatoes, and guasca – a herb native to South America and signature for ajiaco. This veganized version by The Little Arepa leaves out the chicken and uses a lot of veggies instead. Make sure to omit the sour cream or use a plant-based alternative for the soup to be completely vegan!
Click here for the full recipe.
Humaira’s Vegetarian Aush (Afghan Bean & Noodle Soup with Plant-Based Kofta Sauce) by Afghan Culture Unveiled
Aush (also known as ash) is found in Iranian, Azerbaijani, Turkish, and Caucasian cuisines, but this particular recipe – you guessed it – veganizes the Afghan version of the thick soup. Traditionally made with noodles and different vegetables, the meat is optional, but Humaira Ghilzai of Afghan Culture Unveiled went for a plant-based kofta (tangy meat sauce) topping made from tofu and a ground meat alternative.
Talk about a vegan soup recipe packed with protein! The recipe is dubbed vegetarian due to the use of dairy Greek yogurt, but as per Humaira’s notes, you can opt for a vegan yogurt instead.
Click here for the full recipe.
Vegan Ghanaian Ayoyo Soup by The Canadian African
The name of this vegan soup recipe can be translated into English in a variety of ways, because its main ingredient, the ayoyo plant, is also known as jute mallow, Egyptian spinach, or bush okra, as well as a variety of different names it’s known under across west Africa, including ademe, ewedu, and molokhia.
But no matter what you call it, this plant is the star of this recipe! Traditionally made with dried fish, the vegan version of ayoyo soup opts for a mushroom broth for umami, smoked tofu and yuba for protein toppings, as well as a large range of spices and aromatics for flavor.
Click here for the full recipe.
We know that one vegan Ghanaian recipe simply cannot satiate a curious mind, so we must offer you more:
10 Vegan Ghanaian Recipes You Need to Try
Vegan Avgolemono (Creamy Greek Lemon Rice Soup) by FoodByMaria
Avgolemono can be translated from Greek as “egg-lemon”, so naturally, the soups and sauces that fall under this category are not vegan. However, opting for the plant-based version without losing authenticity couldn’t be easier, as demonstrated by this vegan soup recipe by FoodByMaria!
The flavors of her avgolemono are a match made in tastebud heaven, with lemon, black pepper, rice, miso, nutritional yeast, and tahini all tied together in a bowl of creamy, comforting goodness.
Click here for the full recipe.
Vegan Bak Kut Teh (Southeast Asian Pork Rib Herb Soup) by V for Veganista
Commonly consumed in Singapore, Malaysia, and Indonesia for breakfast or lunch, the original bak kut teh is a dish of pork ribs simmered for hours in a complex herby broth. The name literally translates from the Hokkien dialect as “meat bone tea”! But let that not stop you from trying this vegan soup recipe, because there is, in fact, no tea or bones in it.
V for Veganista’s bak kut teh is made with shiitake mushrooms, lions mane mushrooms, fresh tofu, defrosted frozen tofu, tofu sticks, and 10 different Chinese herbs and spices!
Click here for the full recipe.
Vegan Bakso (Indonesian Meatball Noodle Soup) by Elina Gives
Bakso (sometimes spelled baso) is an Indonesian meatball noodle soup, a popular street food that actually means the signature meatballs first and foremost. According to Elina Gives, who grew up eating bakso in Indonesia, the 5 main elements of this soup are beef bone broth, meatballs (made from meat paste with tapioca starch), cooked salted vegetables (white cabbage and kailan), garnish (chopped celery leaves and fried shallots), as well as spicy red chili sambal and thick sweet soy sauce for condiments. Check out her full post to see how all this can be veganized!
Click here for the full recipe.
Vegan Batchoy (Filipino Noodle Soup) by Simply Bakings
Traditionally a very meat-heavy noodle soup, this Filipino specialty has been veganized by Simply Bakings, making it a lot healthier and easier to make, yet still very flavorful and comforting! It’s topped with mushroom chicharron, green onions, and fried tofu, which makes it even better.
Click here for the full recipe.
Craving more Filipino cuisine? We’ve got you covered:
Culture Tuesday: an Exploration of Filipino Cuisine
Vegan Borscht (Ukrainian Beet Soup) by Lavender & Macarons
The crown jewel of Eastern European cuisines, borscht is a truly iconic dish, as it is likely the first (and often the only) food associated with the region. How did this happen? Most likely such factors as territorial expansion of the Russian Empire, as well as Russia’s growing political clout and cultural stature, waves of emigration out of the country over the course of the 19th and 20th centuries, and even French chefs employed by the Russian imperial court who brought the dish back as a foreign curiosity are to blame for borscht’s conquering of the West.
But make no mistake, this is not a Russian soup – at least not originally. Its most iconic sweet-and-sour red beet-starring iteration comes from Ukraine, where it’s a national dish.
Click here for the full recipe.
Vegan Bouillabaisse (French Fish Soup) by Laura’s Vegan Table
This vegan soup recipe has been adapted from the classic stew of Marseille fishermen. The original recipe for bouillabaisse uses at least three kinds of fish, and Laura’s Vegan Table used three kinds of mushrooms instead – lobster, shiitake, and cremini – which allows for a lot of flavor, especially in combination with the broth, potatoes, garlic, wine, and lemon.
It’s definitely cheaper and easier to make than the traditional recipe, and of course, the best part is that no sea animals are harmed in the process!
Click here for the full recipe.
Vegan Bún Bò Huế (Vietnamese Rice Noodle Beef Soup) by Full of Plants
You’ve likely heard of phở (and indeed we couldn’t stop ourselves from including it on today’s list), but if you’re looking to expand your culinary horizons when it comes to Vietnamese noodle soups, look no further – this vegan bún bò huế is a must-try!
Traditionally made from a rich broth infused with lemongrass, beef, salt, sugar, and saté chili paste, this Huế specialty’s uniqueness comes from bún, or thick round noodles. In its veganized form, they are served in a vibrant, spicy, and flavorful broth with fried tofu, vegan beef, sautéed mushrooms, onions, and many other toppings. Yum!
Click here for the full recipe.
Go even further in your exploration of vegan Vietnamese cuisine with this selection of delicious recipes:
10 Vegan Vietnamese Recipes You Need To Try
Vegan Cawl (Traditional Welsh Stew) by Avant-Garde Vegan
Cawl is widely considered to be the national dish of Wales, and in its traditional form, it consisted of either salted bacon or beef, along with swedes, carrots, and other seasonal vegetables, though today it is more widely known as a lamb and leek stew, due to their association with Welsh culture.
Not steering too far from tradition, Wales native Avant-Garde Vegan modernized the dish by omitting the meat and replacing it with beans, though keeping it full of flavor with marmite, herbs, and vegetables. It’s a rustic vegan soup recipe that will transport you to Cardiff any day!
Click here for the full recipe.
Vegan Caldo Verde (Portuguese Collard Soup) by Tasty, Thrifty, Timely
Caldo verde stands for “green broth” in Portuguese, and the looks of this vegan soup recipe are certainly in accordance with its name! The basic ingredients for the traditional version are all plant-based (collard greens, potatoes, onions, garlic, olive oil, black pepper, and salt), with different cured meats (particularly chouriço, a smoked sausage) sometimes added as a topping when serving.
In their veganized version, Tasty, Thrifty, Timely swapped the chouriço for homemade smoky sun-dried tomatoes, which definitely does the trick!
Click here for the full recipe.
AIP Vegan Callaloo (Trinidadian Leaf Vegetable Soup) by Heal Me Delicious
This vegan soup recipe of West African origin is quite popular among the Caribbean countries, where it has many local variations, and is particularly inspired by Heal Me Delicious’ Trini roots. The starring ingredient of callaloo is always a leaf vegetable (usually taro, amaranth, or xanthosoma, the first two actually being known as callaloo or callaloo bush).
In addition to that, in this recipe, carrots and butternut squash are braised alongside okra, green onions, garlic, onion, cilantro, and thyme in coconut milk. According to Nicole, callaloo is a quintessential part of Sunday lunches in Trinidad, so be sure to try her AIP vegan recipe one of these weekends!
Click here for the full recipe.
Vegan Nigerian Egusi Soup by Je Gbese
Much like the Ghanaian ayoyo soup and the Trinidadian callaloo, this Nigerian dish is named after its main ingredient – protein-rich seeds that are harvested from the egusi gourd. Besides the seeds, water, and oil, egusi soup typically contains leaf vegetables (spinach and okazi leaves in this case), other vegetables (bell peppers in this case), seasonings (habanero pepper and onions in this case).
It’s less soupy than the soups you might be used to, but if you can get your hands on these ingredients, it’s a flavor & texture combination worth trying!
Click here for the full recipe.
Would you like to learn more about Nigerian cuisine and its signature dishes? We can help you out with that:
Culture Tuesday: An Exploration of Nigerian Cuisine
Classic Cajun Vegan Gumbo by Cajun Vegan Eats
Gumbo is an iconic Creole dish, and it’s the official state cuisine of Louisiana. Yes, you read that right, one dish is the whole state cuisine! Traditionally made with a strongly-flavored stock, meat or shellfish, a thickener (flour-based dar roux in the case of the historical New Orleans variation, as well as this vegan recipe), and a secret ingredient known as the Creole/Cajun “holy trinity” (which sounds intimidating, but it’s simply onion, bell pepper, and celery).
This vegan gumbo also includes vegan sausage, mushrooms, & okra as flavorful toppings! Layer your thick vegan gumbo over a bed of white or brown rice, scoop a dollop of vegan potato salad on top, and enjoy!
Click here for the full recipe.
Vegan Joumou (Haitian Pumpkin Soup) by One Great Vegan
We bet you won’t be able to get this vegan soup recipe out of your head after watching this video! Joumou is a mildly spicy Haitian pumpkin soup traditionally made with pieces of beef (or mushrooms in this vegan version), potatoes, and vegetables such as parsley, carrots, green cabbage, celery, and onions (you’ll find all that and more in One Great Vegan’s recipe).
Joumou is eaten every January 1 in honor of Haitian independence, and though that day might be behind us already, you can celebrate Haitian cuisine with this vegan soup recipe any day!
Click here for the full recipe.
Vegan Kenchinjiru (Japanese Vegetable Soup) by Just One Cookbook
Looking for a perfectly comforting meatless meal for a cold night? Look no further than this vegan kenchinjiru soup recipe by Just One Cookbook! This clear soup cooked with root vegetables, tofu, shiitake, and kombu stock, was originally conceived as part of shōjin ryōri (traditional Buddist temple cuisine), and derived the “kenchin” part of its name from “Kencho” – the Kencho-ji Zen Buddhist temple in Kamakura, while “jiru” stands for “soup”.
It’s made with root vegetables such as daikon and gobo, as well as tofu and konnyaku jelly, and the base is vegan dashi made from kombu seaweed and dried shiitake.
Click here for the full recipe.
Learn more about shōjin ryōri and other aspects of Japanese cuisine here:
Culture Tuesday: an Exploration of Japanese Cuisine
New Manhattan Vegan ‘Clam’ Chowder by Eat Figs, Not Pigs
One of the most famous American creations in the realm of soup, clam chowder has four main local variations: Manhattan (made with red tomato-based broth), New England (made with various kinds of dairy), Long Island (a combination of the first two) and Rhode Island (made with a clear broth with no tomato or dairy).
This vegan soup recipe by Eat Figs, Not Pigs is somewhat of a Long Island chowder, combining the rich and creamy texture of New England chowder with a classic bold tomato flavor of New Manhattan chowder–hence the “New Manhattan” part of the name.
Click here for the full recipe.
Vegan Matzo Ball Soup by Short Girl, Tall Order
Matzah/matzo balls are Ashkenazi Jewish soup dumplings made from a mixture of matzah meal, beaten eggs, water, and a fat (such as oil or margarine), that are typically served in chicken soup. If you or your loved ones celebrate Passover, you’ve likely had matzo ball soup before.
But if you’ve never had it eggless (and veggie broth-based), you’ve found this vegan soup recipe at a perfect moment, with plenty of time left before April to practice!
Click here for the full recipe.
Vegan Menudo (Spicy Mexican Soup) by Dora’s Table
Vegan menudo is essentially a hearty (not to mention SPICY) Mexican soup made up of a chili pepper base, faux tripe (snow and king oyster mushrooms), onion, vegetable broth, hominy, and a whole bunch of Mexican chiles and spices.
The vegan version reigns supreme not only because no animals suffer in the making of it, but also because it takes way less time (unlike the tripe that needs hours to cook, mushrooms are cooked in minutes), and if you own a pressure cooker, that shortens the preparation even further, so you can make this vegan soup recipe in under an hour!
Click here for the full recipe.
Authentic Vegan Miso Soup by Okonomi Kitchen
Probably the most famous Japanese soup, miso soup is actually a traditional breakfast dish that’s typically not vegan due to fish-based broth (dashi) that’s used as a base. Other key ingredients (miso paste, tofu, and seaweed) are usually plant-based, however.
Okonomi Kitchen veganizes the broth and offers 3 different authentic miso soup variations (daikon/spinach/tofu+wakame) that will all require only 5 ingredients, 15 minutes, and 1 pot!
Click here for the full recipe.
Vegan Mul Naengmyeon (Korean Inspired Cold Noodle Soup) by Gastroplant
“Cozy” doesn’t have to mean “hot” – sometimes the comfort of a refreshing vegan soup recipe is much more desirable, especially if you live in a warm place without snowy white winters.
Mul naengmyeon is one of those soups you can and should enjoy on a hot day since it’s made with chilled toothy noodles, cool fruits and veggies, kimchi, and tofu, all doused in a sweet, tangy, spicy broth.
Click here for the full recipe.
Expand your knowledge of Korean cuisine with our Culture Tuesday column:
Culture Tuesday: an Exploration of Korean Cuisine
Vegan Okroshka (Russian Cold Vegetable Soup) by Flourished by Nature
Another vegan soup recipe that will be perfect for summer (or for those who live in warmer places than NYC), okroshka is a concoction popular in Russia and Ukraine during the hot summer months. There are basically two schools of thought when it comes to okroshka – while the base of boiled potatoes, diced raw vegetables, and fresh herbs (as well as boiled eggs and ham in the non-vegan version) is largely the same, either kefir (fermented dairy beverage) or kvass (fermented grain beverage) are used instead of broth.
This version by Flourished by Nature clearly belongs to the kefir camp, with its “buttermilk” base (mix of plant-based milk and yogurt blended with cashews, nutritional yeast, mustard, and a little salt)! It might sound weird at first, but it wouldn’t be so wildly popular in and around Russia if it wasn’t good, so I personally recommend you try it!
Click here for the full recipe.
Vegan Phở Chay (Vietnamese Noodle Soup with Mushroom and Tofu) by Veggie Anh
Phở needs no introduction, as it is practically synonymous with Vietnamese cuisine. It’s a flavorsome noodle soup made with rich broth, herbs, rice noodles, and protein. This vegan version by Veggie Anh is quicker and easier to make, yet still full of flavor thanks to the natural sweetness of the white mushrooms, carrots, and celery as well as the umami component of the kombu and mushroom seasoning.
The flavor and aroma of the soup are additionally enhanced by roasting the cinnamon, star anise, coriander seeds, onion, and ginger on an open flame to activate the fragrance.
Click here for the full recipe.
Easy Scotch Broth (Scottish Barley Soup) by Tinned Tomatoes
Contrary to what your first impression of this vegan soup recipe might be after reading the title, there is no whisky involved! Rather, it refers to its country of origin–Scotland–where it’s been enjoyed for at least two hundred years.
Unfortunately, the traditional Scotch broth recipe (like most on today’s list) is very much not vegan, though deceivingly packed with root vegetables and barley, due to the use of lamb, mutton, or beef stock. Swapping it for veggie stock doesn’t take away much from the flavor, however, so you’re left with a nutrient-dense veggie-packed easy vegan soup recipe worth trying!
Click here for the full recipe.
Vegan Snert (Dutch Pea Soup) by Loepsie
If you take a look at the pea soup article on Wikipedia, you’ll learn that it has countless variations all over the world (mostly Europe, though). One of them is snert (or erwtensoep) – a thick pea soup eaten in the winter, traditionally made with green split peas, celeriac or stalk celery, onions, leeks, carrots, and potato, served with sliced sausage.
You can skip that last bit for the vegan version, or follow Loepsie’s advice and cut some smoked tofu into cubes and add them to the soup for the last 10 minutes of cooking.
Click here for the full recipe.
Slow Cooker Vegan “Chicken” Tortilla Soup by Make It Dairy Free
Easy to make, fully flavorful yet familiar, warm and comforting, plant protein-packed… We could go on describing this vegan soup recipe by Make It Dairy Free forever, but we’d also hate to keep you from venturing into the kitchen and making it today in honor of National Homemade Soup Day!
Click here for the full recipe.
Tom Yum Zoodles Soup (Thai Hot & Sour Soup with Zucchini Noodles) by Woon Heng
One of the more famous Thai dishes has hints to its essence in the name – “tom” refers to the boiling process, while “yam” means “mixed”. Tom yam is a soup that’s characteristically spicy and sour, packed with the fragrant aroma of kaffir lime leaves, lemongrass, and galangal. With Woon Heng’s recipe, you’ll also learn how to make easy vegan sambal and homemade vegan ‘fish’ sauce, as well as zucchini noodles!
Click here for the full recipe.
While vegan tom yum is definitely amazing, Thai cuisine has so much more to offer! Case in point:
Culture Tuesday: an Exploration of Thai Cuisine
Vegan Ukha (Russian Fish Soup) from Earthy Vegan Eats by Maria Gureeva
Bouillabaisse’s Russian cousin, ukha is a clear fish soup that often contains root vegetables, parsley root and greens, leek, potato, bay leaf, dill, and tarragon, and is spiced with black pepper, saffron, nutmeg, and fennel seed.
But if you want to go a simpler – and vegan – way, this recipe from Maria Gureeva’s Earthy Vegan Eats cookbook is an excellent guide, replacing fish with tofu and seaweed for texture/protein and flavor.
Click here for the full recipe.
Vegan Stock Recipes
All good vegan soup recipes start with a high-quality vegetable stock/broth. Here are a couple of low-waste ideas on how to make your own!
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Root-to-Leaf Soup Stock by Conscious Cooking
There is nothing cooler than not letting food go to waste. There, we said it! A great way to use up your veggie scraps instead of just throwing them out is to embrace eating root-to-leaf by saving all your scraps in a bag in the freezer, and then making veggie stock that will serve as a great base for any of the vegan soup recipes on today’s list!
Click here for the full recipe.
Asian-Style Vegetable Stock by Joyful Dumplings
We totally agree with Shu-Chun of Joyful Dumplings when she says that “good stock is an essential ingredient in every kitchen, from soups, stews to sauces.” This one, in particular, has an added flair of umami thanks to ginger, garlic, spring onion, dried shiitake mushrooms, dried kombu seaweed, and miso paste.
Click here for the full recipe.
Honorable Mentions
In this section, you will find delicious vegan soup recipes that we have featured previously in various BOV Favorites roundups. Have fun exploring!
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Vegan Curry Laksa (Malaysian Noodle Soup) by Good Life with Gan
As seen in:
Vegan Creamy French Onion Soup by Barbara French Vegan
As seen in:
Add Some Flavor to Your Life with These 37 Vegan Onion Recipes
Vegan German Flädle Soup (Pancake Soup) by Zucker & Jadgwurst
As seen in:
Around the World in 33 Vegan Pancake Recipes
Groundnut Soup (Peanut Soup) by The Canadian African
As seen in:
Vegan Minestrone (Italian Bean and Vegetable Soup) by Lazy Cat Kitchen
As seen in:
Around the World in 33 Vegan Bean Recipes
Vegan Pasta e fa*gioli by Connoisseurus Veg
As seen in:
Pin this article so you don’t lose your favorite vegan soup recipe!
One cozy vegan soup recipe roundup is good, but a multitude of vegan soup recipes is better! Case in point:
13 Hearty Vegan Soup Recipes to Try At Home
Editor: Anna Kot.
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