10 Cozy Vegan Soup Recipes for Easy Weeknight Dinners You’ll Crave

You know those weeknights when you want dinner to feel like a hug, but you also need it on the table fast? That’s where these cozy vegan soups come in. They’re hearty, budget-friendly, and full of big, satisfying flavor. Most come together in one pot, and the leftovers taste even better the next day.

Whether you’re craving creamy comfort or brothy brightness, these 10 bowls will warm you from the inside out. Grab a spoon, a good crusty bread, and let’s simmer something delicious.

1. Creamy Roasted Tomato Basil Soup That Tastes Like Summer in a Bowl

When it’s chilly but you’re dreaming of sunshine, this soup is the move. Roasting the tomatoes and garlic makes everything sweet and jammy, while basil adds that classic Italian vibe. It’s rich and creamy without a drop of dairy—seriously silky.

Ingredients:

• 2 lbs ripe tomatoes, halved (Roma or vine-ripened)
• 1 large yellow onion, sliced
• 6 cloves garlic, unpeeled
• 3 tbsp extra-virgin olive oil, divided
• 1 tsp sea salt, plus more to taste
• 1/2 tsp black pepper
• 1/2 tsp crushed red pepper flakes (optional)
• 1 tbsp tomato paste
• 3 cups vegetable broth
• 1/2 cup canned full-fat coconut milk (or cashew cream)
• 1 cup packed fresh basil leaves
• 2 tsp balsamic vinegar

Instructions:

1. Preheat oven to 425°F (220°C). On a sheet pan, toss tomatoes, onion, and garlic with 2 tbsp olive oil, salt, pepper, and red pepper flakes.
2. Roast 25–30 minutes until tomatoes blister and onions caramelize. Let cool slightly; squeeze roasted garlic from skins.
3. In a large pot, heat 1 tbsp olive oil over medium. Stir in tomato paste for 1 minute until darkened.
4. Add roasted tomatoes, onions, garlic, and broth. Simmer 10 minutes.
5. Blend until smooth with basil and coconut milk (use an immersion blender or carefully transfer to a blender). Return to pot.
6. Stir in balsamic vinegar. Taste and adjust salt, pepper, and heat.

Finish with torn basil, a drizzle of olive oil, and cracked pepper. Serve with garlicky toast or vegan grilled cheese. Swap basil for thyme and oregano for a rustic twist, or add cooked orzo for a heartier bowl.

2. Cozy Golden Lentil Curry Soup That Practically Makes Itself

This is your weeknight warrior: comforting, protein-packed, and ready in about 35 minutes. Red lentils melt into a creamy base, while coconut milk and warm spices make it feel indulgent. It’s the soup equivalent of a soft sweater.

Ingredients:

• 1 tbsp coconut oil (or olive oil)
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tbsp yellow curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/4 tsp cayenne (optional)
• 1 cup red lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (14 oz) full-fat coconut milk
• 1 tsp sea salt, plus more to taste
• Juice of 1/2 lemon
• 2 cups baby spinach
• Fresh cilantro, for serving

Instructions:

1. Warm oil in a pot over medium heat. Sauté onion 5 minutes until translucent. Add garlic and ginger; cook 1 minute.
2. Stir in curry powder, turmeric, cumin, and cayenne; toast 30 seconds until fragrant.
3. Add lentils, tomatoes, and broth. Bring to a boil, then simmer 18–20 minutes until lentils are tender.
4. Pour in coconut milk and salt; simmer 5 minutes to thicken slightly.
5. Stir in lemon juice and spinach until wilted. Adjust salt and heat.

Top with cilantro, chili flakes, and a swirl of coconut milk. Serve over rice or with warm naan. Add diced sweet potato for more body, or sub kale if that’s what’s in the crisper.

3. Smoky White Bean and Kale Soup With Crispy Garlic Oil

Think Tuscan vibes with a little campfire smokiness. Cannellini beans make it creamy (without blending), kale brings the greens, and a quick garlic-chili oil on top makes it taste restaurant-level. Perfect for those “I want something healthy but cozy” nights.

Ingredients:

• 2 tbsp olive oil, plus 2 tbsp for garlic oil
• 1 yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, thinly sliced (divided)
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (plus extra for oil)
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 small potato, peeled and diced
• 6 cups vegetable broth
• 1 bay leaf
• 4 cups chopped kale (Tuscan or curly), stems removed
• 1 tsp sea salt, plus more to taste
• Black pepper, to taste
• 1 tbsp lemon juice

Instructions:

1. Heat 2 tbsp olive oil in a pot over medium. Sauté onion, carrots, and celery 7 minutes. Add half the sliced garlic; cook 1 minute.
2. Stir in smoked paprika, oregano, and red pepper flakes; toast 30 seconds.
3. Add beans, potato, broth, bay leaf, and salt. Simmer 15–20 minutes until potatoes are tender.
4. Stir in kale; cook 5 minutes until softened. Finish with lemon juice and pepper. Adjust salt.
5. For garlic oil: Warm 2 tbsp olive oil in a small skillet over low. Add remaining sliced garlic and a pinch of red pepper flakes; cook gently until garlic is light golden, 2–3 minutes. Remove from heat.

Ladle soup into bowls and drizzle with the crispy garlic oil. Add crusty bread and a sprinkle of nutritional yeast or vegan Parmesan. For extra creaminess, mash some of the beans in the pot.

4. Silky Butternut Squash and Apple Soup With Maple Chili Crunch

Slightly sweet, slightly spicy, and fully cozy. The apple brightens the squash, while a maple-chili topping adds texture and heat. This is the soup you make when you want something special without fussing.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 large butternut squash (about 2.5 lbs), peeled and cubed
• 1 crisp apple (like Honeycrisp), peeled and chopped
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp cayenne (optional)
• 4 cups vegetable broth
• 1/2 cup canned coconut milk
• 1 tsp sea salt, plus more to taste
• Black pepper, to taste

Maple Chili Crunch:

• 2 tbsp pepitas (pumpkin seeds)
• 1 tbsp maple syrup
• 1/4 tsp chili flakes
• Pinch sea salt

Instructions:

1. Heat oil in a pot over medium. Sauté onion 4–5 minutes. Add garlic; cook 30 seconds.
2. Add squash, apple, cinnamon, nutmeg, and cayenne; toss 1 minute. Pour in broth; bring to a simmer.
3. Cook 20–25 minutes until squash is very tender. Stir in coconut milk and salt.
4. Blend until completely smooth. Season with pepper and adjust salt.
5. For the crunch: Toast pepitas in a dry skillet over medium until puffed, 2–3 minutes. Stir in maple, chili flakes, and salt; cook 30 seconds. Spread onto parchment to cool.

Serve with a drizzle of coconut milk and the maple chili crunch on top. Add a grilled vegan cheese sandwich for peak comfort. Sub pear for apple or swirl in a spoon of miso for savory depth.

5. Hearty Chickpea Noodle Soup That Heals Your Soul

It’s the plant-based answer to classic chicken noodle soup. Brothy, herby, and loaded with chunky veg and tender noodles, this one is pure nostalgia. A dash of lemon at the end makes everything pop.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1/2 tsp turmeric (optional for color)
• 2 bay leaves
• 6 cups vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 6 oz dry pasta (egg-free noodles, rotini, or shells)
• 1 tsp sea salt, plus more to taste
• Black pepper, to taste
• 2 tbsp lemon juice
• Fresh dill or parsley, chopped (for serving)

Instructions:

1. Heat oil in a pot over medium. Sauté onion, carrots, and celery 6–7 minutes. Add garlic; cook 30 seconds.
2. Stir in thyme, parsley, turmeric, and bay leaves. Add broth and chickpeas; bring to a boil.
3. Add pasta and salt; simmer according to package time until al dente.
4. Remove bay leaves; stir in lemon juice and pepper. Adjust seasoning.

Serve with extra herbs and a squeeze of lemon. If you plan for leftovers, cook pasta separately and add to each bowl to keep it from soaking up all the broth. Toss in frozen peas during the last 2 minutes for extra veg.

6. Miso-Ginger Mushroom Ramen With Sesame Greens

Quick, slurpable, and deeply savory. Miso and mushrooms bring serious umami, while ginger keeps it bright. It’s a weeknight ramen that doesn’t require a culinary degree.

Ingredients:

• 1 tbsp sesame oil
• 8 oz cremini or shiitake mushrooms, sliced
• 1 small onion or 2 scallions, sliced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 6 cups vegetable broth
• 2 tbsp white miso paste (add more to taste)
• 1 tbsp soy sauce or tamari
• 1 tsp rice vinegar
• 2 packs ramen noodles (wheat or rice-based)
• 2 cups chopped bok choy or baby spinach
• 1 tsp toasted sesame seeds
• Chili oil or sriracha, for serving
• Lime wedges, for serving

Instructions:

1. Heat sesame oil in a pot over medium-high. Sear mushrooms 5–6 minutes until browned. Add onion; cook 2 minutes.
2. Add garlic and ginger; cook 30 seconds.
3. Pour in broth; bring to a simmer. Whisk miso with a ladle of hot broth in a bowl, then stir back into the pot with soy sauce and rice vinegar.
4. Add noodles and greens; simmer 3–4 minutes until noodles are tender.
5. Taste and adjust miso or soy. Don’t boil vigorously after adding miso to keep flavors smooth.

Top with sesame seeds, chili oil, and a squeeze of lime. Add tofu cubes or edamame for extra protein. Swap greens based on what’s in the fridge—kale, cabbage, or broccoli all work.

7. Spiced Moroccan Chickpea and Sweet Potato Stew

Earthy, fragrant, and full of textures you’ll love. The sweet potato plays perfectly with cumin and cinnamon, and a handful of raisins gives that sweet-savory magic. It’s hearty enough to count as dinner, no sides required.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne (optional)
• 1 large sweet potato, peeled and cubed
• 1 red bell pepper, chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1/4 cup golden raisins or chopped apricots
• 1 tsp sea salt, plus more to taste
• Handful fresh cilantro, chopped
• Lemon wedges, for serving

Instructions:

1. Warm oil in a pot over medium. Sauté onion 5 minutes. Add garlic; cook 30 seconds.
2. Stir in tomato paste, cumin, coriander, cinnamon, smoked paprika, and cayenne; toast 1 minute.
3. Add sweet potato, bell pepper, chickpeas, tomatoes, broth, raisins, and salt. Bring to a simmer.
4. Cook 20–25 minutes until sweet potato is tender and stew thickens slightly.
5. Taste, adjust seasoning, and sprinkle with cilantro.

Serve with couscous, quinoa, or flatbread. Add a spoonful of harissa for heat, or spinach in the last few minutes for extra greens. A dollop of coconut yogurt is shockingly good on top.

8. Creamy Broccoli “Cheddar” Soup With Walnut Crumble

All the comfort of the classic, none of the dairy. Potatoes and cashews make it lusciously creamy, nutritional yeast brings the cheesy flavor, and a quick walnut crumble gives the perfect crunch. Kids love it too—bonus!

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium Yukon gold potatoes, peeled and diced
• 4 cups broccoli florets (stems peeled and chopped too)
• 4 cups vegetable broth
• 1/2 cup raw cashews (soaked in hot water 15 minutes, drained)
• 1/4 cup nutritional yeast
• 1 tsp Dijon mustard
• 1 tsp sea salt, plus more to taste
• Black pepper, to taste

Walnut Crumble:

• 1/2 cup walnuts, finely chopped
• 1 tbsp olive oil
• 1 tbsp nutritional yeast
• Pinch garlic powder and salt

Instructions:

1. In a pot, heat oil over medium. Sauté onion 5 minutes. Add garlic; cook 30 seconds.
2. Add potatoes, broccoli stems, and broth; simmer 12 minutes. Add florets; cook 5–7 minutes more until tender.
3. Blend half the soup with cashews, nutritional yeast, Dijon, salt, and pepper until smooth. Return to pot and stir to combine.
4. For crumble: Toast walnuts in a skillet with oil over medium for 2 minutes. Stir in nutritional yeast, garlic powder, and salt; cook 30 seconds.

Serve with the walnut crumble and extra pepper. If you want it cheesier, add more nutritional yeast. For a lighter version, skip cashews and use more potatoes—still creamy!

9. Zesty Lemon Orzo Spinach Soup That Brightens Any Night

Fresh, lemony, and super satisfying without being heavy. Orzo makes it slurpable and fun, while cannellini beans add protein. It’s the kind of soup that tastes like sunshine—trust me.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/2 tsp dried dill (or 1 tbsp fresh)
• 6 cups vegetable broth
• 3/4 cup dry orzo
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 lemon, zested and juiced (about 3 tbsp juice)
• 3 cups baby spinach, chopped
• 1 tsp sea salt, plus more to taste
• Black pepper, to taste

Instructions:

1. Heat oil in a pot over medium. Sauté onion 4–5 minutes. Add garlic, oregano, and dill; cook 30 seconds.
2. Pour in broth; bring to a boil. Add orzo and salt; cook 8–10 minutes until tender.
3. Stir in beans, lemon zest, and juice. Add spinach; cook 1–2 minutes until wilted. Season with pepper.

Serve with extra dill and lemon wedges. For a creamy finish, stir in a spoonful of tahini. If making ahead, cook orzo separately and add when serving so it stays perfectly al dente.

10. Fire-Roasted Corn and Potato Chowder With Lime and Cilantro

Smoky-sweet and ultra-comforting, this chowder hits all the right notes. Potatoes make it thick and hearty, and charred corn brings summer energy even in winter. A squeeze of lime at the end lifts everything.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, diced
• 1 poblano or green bell pepper, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 3 medium Yukon gold potatoes, diced
• 1 can (14 oz) fire-roasted corn (or 2 cups roasted corn kernels)
• 4 cups vegetable broth
• 1 cup oat milk or unsweetened almond milk
• 1 tsp sea salt, plus more to taste
• Black pepper, to taste
• Juice of 1/2 lime
• Fresh cilantro, chopped

Instructions:

1. Heat oil in a pot over medium. Sauté onion and poblano 6 minutes. Add garlic; cook 30 seconds.
2. Stir in cumin and smoked paprika; toast 30 seconds.
3. Add potatoes, corn, and broth. Simmer 15–20 minutes until potatoes are tender.
4. Blend about 2 cups of the soup until creamy and return to the pot. Stir in plant milk, salt, and pepper; simmer 2–3 minutes.
5. Finish with lime juice and cilantro. Adjust seasoning.

Top with crushed tortilla chips, avocado, and extra cilantro. Add a spoonful of chipotle in adobo for heat, or toss in canned green chiles for extra zing. Leftovers thicken nicely for next-day lunches.

Tips for Maximum Weeknight Ease

• Chop ahead: Pre-chop onions, carrots, and celery on the weekend and store in airtight containers.
• Stock your pantry: Keep vegetable broth, canned beans, coconut milk, tomatoes, and pasta on hand.
• Batch it: Double recipes and freeze in single-serve containers for instant weeknight wins.
• Garnish smart: A squeeze of citrus, fresh herbs, or a crunchy topping can turn simple into special.

If your spoon is ready, your dinner is basically done. These 10 cozy vegan soups are proof that comfort and convenience can absolutely share a bowl. Pick one tonight, simmer away, and enjoy that first steaming, soul-warming sip.