We don't know about you, but the grayer and gloomier it is outside, the stronger our desire for indulging in cozy comfort foods. To satisfy our comfort-food cravings, we turned to some of our favorite foodies in search of vegan soup recipes so good, even staunch carnivores would be tempted to lick their bowls clean. Spanning a delightfully spicy chickpea chili that has the ideal hearty texture, to a surprisingly creamy green soup that tastes like spring, these crazy-delicious vegan soups will make any day cozier. Grab a ladle, because you'll want to serve up these surprisingly satisfying, healthy soups tonight.
Read on for our favorite easy vegan soup recipes.
Coconut Green Soup With Celery, Kale, and Ginger
The Hero Ingredient: The greens. The recipe is packed with crispy celery, leafy kale, and hearty zucchini, which lend this delicious vegan soup from The First Mess its vibrant color and refreshingly bright flavor.
The Pro Tip: "I cook a diced zucchini in this soup to make it a little extra bit creamy, but if you have cooked white or navy beans on hand, you could throw 3/4 cup of them into the soup right before you purée it for a similar texture and extra protein," offers recipe creator Laura Wright.
The Clincher: The hearty garnishes. Top a generous bowlful of this creamy soup with a scoop of brown rice, a handful of raw chickpeas, and slices of ripe avocado.
Creamy Thai Carrot Sweet Potato Soup
The Hero Ingredient: The almond butter. While most Thai-inspired recipes call for peanut butter, this vegan soup by Half Baked Harvest utilizes nutty almond butter to give it its creaminess instead.
The Pro Tip: "Ladle the soup carefully into a blender," says Tieghan Gerard of Half Baked Harvest. "You will likely have to do this in a couple of batches, depending on the size of your blender. With the lid slightly ajar to allow the steam to escape, blend on low and slowly increase the speed until the soup is completely smooth."
The Clincher: The roasted tamari almonds, which lend a bit of crunch and an additional layer of nutty flavor to this creamy soup.
Peanut Noodle Soup With Lime Mango
The Hero Ingredient: The broccolini. This vegan soup recipe from Half Baked Harvest calls for a generous amount of the green vegetable that is slightly more delicate than regular broccoli (but standard broccoli works in a pinch).
The Pro Tip: "Start to finish, this soup takes around 20 minutes," says Gerard. "You'll make the soup in one pot, boil the noodles in another. Then, ladle the soup into bowls, add noodles, add toppings, and you're done."
The Clincher: The fresh mango and lime zest, which add a bit of brightness, zestiness, and sweetness to this otherwise spicy Thai-inspired soup. Trust us, you don't want to skip these toppings.
Creamy Broccoli Soup
The Hero Ingredient: Cashews. The nut is the trick to making creamy vegan soup without any of the cream. They add a richness to this soup recipe by A Couple Cooks.
The Pro Tip: "Cooking up potatoes and then blending them with spices helps to make a super creamy body of the soup. But they’re nothing without cashews," says recipe creators Sonja and Alex.
The Clincher: The soup is amazing with some crusty bread.
Butternut Squash Soup
The Hero Ingredient: Full fat coconut milk. It's the trick to making this vegan soup by Feed Me Phoebe ultra-creamy and indulgent.
The Pro Tip: "The cook time is a little longer than usual because you roast the squash whole, but that makes it even more hands-off and easy to prepare start to finish—no pesky peeling necessary," says recipe creator Phoebe.
The Clincher: Top the soup with crispy brussels sprouts and scallions for even more flavor.
The Hero Ingredient: Adobo sauce. It lends a smoky, tangy flavor to A Couple Cooks's vegan chili recipe that will satisfy everyone—meat lovers included!
The Pro Tip: "Most of our recipes use only a small amount of the adobo sauce because the chiles are super potent! You can freeze the remainder of the chipotle chiles and adobo sauce for future use," says Sonja and Alex.
The Clincher: The vegan sour cream—you can't have chili without it!
Pappa al Pomodoro
The Hero Ingredient: Tomatoes. The Italian plum tomatoes in this Pomodoro soup by Feed Me Phoebe will have you dreaming of a trip to Italy. Who even needs noodles?
The Pro Tip: "Like many peasant dishes, this Pappa al Pomodoro recipe only tastes better as it sits—a perfect soup to make for the week ahead when you’re at your wits end and can’t handle going back to the stove for another meal," Phoebe says.
The Clincher: The gluten-free croutons are a must to add some crunch and additional texture to the soup.
Though this soup utilizes gluten-free bread, if you aren't avoiding wheat, it can be made with a stale bread of your choice.
The Hero Ingredient: Fresh and dried mushrooms. The combination of mushrooms in this ramen recipe by A Couple Cooks adds earthiness to the soup and makes it a hearty meatless meal.
The Pro Tip: "Dried mushrooms need to be dehydrated before using. Soak the mushrooms for 30 minutes before adding to the soup," says Sonja and Alex.
The Clincher: The ramen noodles. They're a classic we can never resist!
Creamy Tomato Soup
The Hero Ingredient: Basil. It sounds simple, but the addition of basil adds so much freshness and flavor to this tomato soup from Feed Me Phoebe.
The Pro Tip: "If you're sensitive to cashews, you can reduce the total quantity to 1/3 of a cup. It will just be slightly darker in hue," Phoebe says.
The Clincher: This recipe only requires five ingredients and cooks in just a few minutes for a quick and easy weeknight meal.
The Hero Ingredient: Cauliflower. Roasted and pureed cauliflower lends a silky richness to this vegan soup by Food Faith Fitness.
The Pro Tip: "Once blended, you want to store your low carb cauliflower soup in an air-tighter container in the refrigerator. I had mine in there for about 1.5 weeks and it was still perfectly creamy and tasty," says recipe creator Taylor Kiser.
The Clincher: The soup can double as a creamy sauce for spaghetti sauce or pasta!