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!
Looking to explore more delicious vegan soup options? You're in for a treat! Check out my recipes for Vegan Cream of Mushroom Soup, Vegan Potato Leek Soup, and Vegan Pumpkin Soup.
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!
Vegan Vegetable Soup
Ingredients
- 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
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.
- 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
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.
Amanda Graner says
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.
Iosune Robles says
Hi Amanda! I'm so glad you liked it 🙂
Natalie Desmarais says
Delicious! I added a tbsp of sugar (coconut) to break up the acid and some salt for taste. turned out very good. ❤️👍
Iosune Robles says
Thanks for the tip, Natalie 🙂
Peter Scott says
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?
Iosune Robles says
Hi Peter! I think you only need to follow the same steps but increasing the servings 🙂
Karen Averette says
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 ❤️
Iosune Robles says
Hi Karen! Thanks for your comment 🙂 Your method sounds fantastic!
chris says
Four cups of liquid doesn't sound like enough for six servings? Or do the tomatoes and their juice make up for it? Thanks...
Iosune Robles says
Hi Chris! Don't worry about that! With that liquid is enough 🙂
chris says
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
Thank you so much for kind comment! Have a nice day ☺️
Sarah Evans says
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 🙂
Emily says
This was delicious - I also added some red lentils which was a great addition !
Iosune Robles says
Sounds so good Emily 🙂 Have a nice day!
Gail says
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
Iosune Robles says
So glad you liked it Gail 🙂 Have a nice day!
Kay says
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.
Iosune Robles says
Hi Kay! Sounds so good 🙂
J.C. Kemp says
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.
Iosune Robles says
So glad you all liked it 🙂 Have a nice day!
Norma Josephine Buttigieg says
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.
Iosune Robles says
Hi Norma! So glad you all liked it 🙂 Have a nice day!
Emma says
Did you mean to use an entire liter of water if we decide not to use any stock?
Iosune Robles says
Hi Emma! That's it 🙂 4 cups or 1 liter of water!
Donna Perazzelli says
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.
Iosune Robles says
Hi Donna! That's good 🙂 So glad you liked it!