15 One-pot Vegan Soups for Simple Plant-based Meals You’ll Make on Repeat

Big pot, big flavor, minimal dishes—welcome to soup season every season. These one-pot vegan soups are cozy, vibrant, and shockingly simple. We’re talking hearty proteins, silky broths, and veggies that shine without any dairy or meat. Each recipe keeps prep low, flavor high, and cleanup blissfully easy.

Whether you’re batch-cooking for the week or craving something steamy and slurpable tonight, these 15 bowls have your back. Ready to simmer your way to plant-based bliss?

1. Creamy Coconut Tomato Bisque With Basil Blitz

Think classic tomato soup, but silkier, richer, and totally dairy-free thanks to coconut milk. It’s bright, cozy, and ideal for grilled “cheese” dipping. The basil blitz at the end makes it feel restaurant-level fancy with zero fuss.

Ingredients:

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp sugar (optional, to balance acidity)
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• 2 (28-oz) cans crushed tomatoes
• 3 cups vegetable broth
• 1 (13.5-oz) can full-fat coconut milk
• 1/2 tsp sea salt, plus more to taste
• Black pepper, to taste
• 1/2 cup packed fresh basil leaves, plus more for garnish
• 1 tbsp lemon juice

Instructions:

1. Warm olive oil in a large pot over medium heat. Sauté onion for 6–8 minutes until soft and lightly golden. Add garlic and cook 1 minute until fragrant.
2. Stir in tomato paste, sugar, oregano, and red pepper flakes. Cook 2 minutes to caramelize the paste.
3. Pour in crushed tomatoes and vegetable broth. Bring to a gentle boil, then reduce to a simmer for 15 minutes.
4. Stir in coconut milk, salt, and pepper. Simmer 5 minutes more.
5. Remove from heat. Add basil and lemon juice, then blend with an immersion blender until smooth and velvety.
6. Taste and adjust seasoning. Rewarm gently if needed.

Serve with crusty bread or vegan grilled cheese. Add roasted cherry tomatoes on top for extra sweetness, or swirl in chili oil if you like heat. Leftovers keep beautifully and freeze well.

2. Lazy Lentil & Lemon Soup That Feels Like Sunshine

This is your weeknight hero: protein-packed lentils meet bright lemon and herbs for a soup that tastes fresh, not heavy. It’s ready fast, uses pantry staples, and somehow wakes up your taste buds and your mood.

Ingredients:

• 2 tbsp olive oil
• 1 large carrot, diced
• 2 celery stalks, diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 1/2 cups red lentils, rinsed
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1 bay leaf
• 6 cups vegetable broth
• 1 lemon, zested and juiced
• 1/4 cup chopped fresh parsley or dill
• Salt and black pepper, to taste
• Pinch red pepper flakes (optional)

Instructions:

1. Sauté carrot, celery, and onion in olive oil over medium heat for 7 minutes. Add garlic and cook 1 minute.
2. Stir in lentils, cumin, turmeric, and bay leaf. Pour in broth and bring to a simmer.
3. Cook 15–18 minutes until lentils are tender and partially broken down.
4. Remove bay leaf. Stir in lemon zest, juice, herbs, salt, pepper, and red pepper flakes if using.
5. For creamier texture, lightly mash with a spoon or blend a cup and return to the pot.

Top with a drizzle of olive oil and more herbs. Add spinach at the end to wilt in for extra greens, or swap red lentils for yellow split peas (add 10 extra minutes). It’s perfect with warm pita.

3. Smoky Sweet Potato Chili With Black Beans

Chili night, plant-based edition. Sweet potatoes bring natural sweetness, while smoky spices and black beans make it hearty. It’s thick, spoonable, and a guaranteed crowd-pleaser—no one misses the meat.

Ingredients:

• 2 tbsp avocado oil or olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed (1/2-inch)
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cocoa powder (optional but great)
• 1 tsp salt, plus more to taste
• 1 (28-oz) can fire-roasted diced tomatoes
• 2 (15-oz) cans black beans, drained and rinsed
• 2 cups vegetable broth
• 1 tbsp maple syrup (optional)
• Juice of 1 lime

Instructions:

1. Sauté onion and bell pepper in oil over medium heat for 6 minutes. Add garlic and cook 1 minute.
2. Add sweet potatoes, chili powder, cumin, smoked paprika, cocoa, and salt. Stir to coat and toast spices for 1 minute.
3. Stir in tomatoes, black beans, and broth. Bring to a simmer, cover, and cook 20–25 minutes until sweet potatoes are tender.
4. Adjust thickness by simmering uncovered if needed. Stir in maple syrup and lime juice, then taste and season.

Serve with avocado, scallions, and crushed tortilla chips. Add corn for sweetness or chipotle in adobo for extra smoke. It’s even better the next day—seriously.

4. Golden Ginger Carrot Soup With Chili Crunch

Bright, spicy, and silky, this soup is like a warm hug with a kick. Carrots and ginger are a match made in soup heaven, and the chili crunch topping adds a crispy, spicy finish you won’t skip again.

Ingredients:

• 2 tbsp coconut oil
• 1 large onion, sliced
• 1 1/2 lbs carrots, peeled and chopped
• 1 tbsp grated fresh ginger (more if you love it)
• 2 cloves garlic, minced
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 4 cups vegetable broth
• 1 (13.5-oz) can coconut milk
• 1 tbsp rice vinegar or apple cider vinegar
• Salt and white or black pepper, to taste
• Chili crisp or chili oil, for serving
• Fresh cilantro or chives, chopped (optional)

Instructions:

1. Melt coconut oil in a pot over medium heat. Cook onion for 6–8 minutes until soft.
2. Add carrots, ginger, garlic, coriander, and turmeric. Stir 1–2 minutes until fragrant.
3. Pour in broth, bring to a boil, then simmer 15–20 minutes until carrots are tender.
4. Stir in coconut milk and vinegar. Blend until smooth and creamy.
5. Season to taste and rewarm gently. Ladle into bowls and top with chili crisp and herbs.

For extra depth, roast the carrots first. Swap coconut milk for cashew cream if you prefer. Serve with warm naan or seeded crackers.

5. Rustic Tuscan White Bean & Kale Ribollita

Ribollita is the hearty Italian stew that turns humble ingredients into something soulful. Creamy white beans, sturdy kale, and rustic bread make it thick and satisfying. It’s peasant food with superstar flavor.

Ingredients:

• 2 tbsp olive oil, plus more for drizzling
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/4 tsp red pepper flakes
• 1 (28-oz) can crushed tomatoes
• 2 (15-oz) cans cannellini beans, drained and rinsed
• 6 cups vegetable broth
• 1 bunch lacinato kale, stems removed, chopped
• 3 cups stale crusty bread, torn into chunks
• Salt and black pepper, to taste
• Lemon wedges, for serving

Instructions:

1. Sauté onion, carrots, and celery in olive oil over medium heat for 8 minutes. Add garlic, thyme, rosemary, and red pepper flakes; cook 1 minute.
2. Stir in tomatoes, beans, and broth. Simmer 15 minutes.
3. Add kale and bread. Simmer another 10 minutes until thick and stew-like.
4. Season well with salt and pepper. Finish with a generous drizzle of olive oil.

Squeeze lemon over each bowl to brighten. Use gluten-free bread if needed. Leftovers thicken gloriously—add a splash of broth to loosen when reheating.

6. Miso Mushroom Noodle Soup With Scallions

Umami for days. This slurpable noodle soup layers mushrooms, miso, and aromatics for a savory broth that feels like takeout comfort—without leaving home. It’s light yet deeply satisfying.

Ingredients:

• 1 tbsp sesame oil
• 1 tbsp neutral oil
• 12 oz mixed mushrooms (shiitake, cremini, oyster), sliced
• 3 garlic cloves, thinly sliced
• 1 tbsp grated ginger
• 6 cups vegetable broth
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 2–3 tbsp white or yellow miso paste
• 6 oz ramen or udon noodles
• 1 cup baby spinach
• 3 scallions, thinly sliced
• Toasted sesame seeds and chili oil, for serving

Instructions:

1. Heat oils in a pot over medium-high. Sear mushrooms until browned, 6–8 minutes. Add garlic and ginger; cook 1 minute.
2. Pour in broth, soy sauce, and vinegar. Bring to a simmer for 5 minutes.
3. Lower heat. Whisk miso with a ladle of hot broth in a bowl until smooth, then stir back into the pot (don’t boil miso).
4. Add noodles and cook per package instructions. Stir in spinach to wilt.
5. Serve topped with scallions, sesame seeds, and chili oil.

Add tofu cubes for protein or swap noodles for rice if you prefer gluten-free. A squeeze of lime is surprisingly great here.

7. Moroccan-Spiced Chickpea & Orzo Stew

This stew is fragrant, tomatoey, and loaded with warm spices. Chickpeas and orzo make it hearty and spoonable, like a cross between soup and pasta. It’s ready fast and tastes even better the next day.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp cinnamon
• 1/4 tsp cayenne (optional)
• 1 (28-oz) can crushed tomatoes
• 6 cups vegetable broth
• 1 (15-oz) can chickpeas, drained and rinsed
• 3/4 cup orzo
• Salt and black pepper, to taste
• Juice of 1/2 lemon
• Fresh cilantro or parsley, chopped

Instructions:

1. Sauté onion and bell pepper in olive oil for 6 minutes. Add garlic and spices; cook 1 minute.
2. Stir in tomatoes, broth, and chickpeas. Bring to a simmer.
3. Add orzo and cook 8–10 minutes until tender, stirring often.
4. Season with salt and pepper. Finish with lemon juice and herbs.

For extra veg, add chopped zucchini with the orzo. Want it creamier? Stir in a spoonful of tahini at the end. Serve with warm flatbread.

8. Thai-Style Red Curry Pumpkin Soup

Velvety pumpkin meets red curry paste for a soup that’s cozy with gentle heat. Coconut milk makes it luscious, while lime and herbs keep it bright. It’s a perfect autumn bowl but honestly good year-round.

Ingredients:

• 1 tbsp coconut oil
• 1 onion, chopped
• 2 tbsp red curry paste (more to taste)
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 (29-oz) can pumpkin purée
• 4 cups vegetable broth
• 1 (13.5-oz) can full-fat coconut milk
• 1 tbsp soy sauce or tamari
• 1 tbsp maple syrup
• Juice of 1 lime
• Salt to taste
• Fresh cilantro and sliced chili, for garnish

Instructions:

1. Sauté onion in coconut oil for 5–6 minutes. Add curry paste, garlic, and ginger; cook 1 minute.
2. Whisk in pumpkin, broth, and coconut milk. Simmer 10 minutes.
3. Stir in soy sauce, maple syrup, and lime juice. Blend if you like it ultra-smooth.
4. Taste and adjust seasoning. Garnish with cilantro and chili.

Top with roasted chickpeas for crunch. Swap pumpkin for butternut squash purée if that’s what you have. Serve with jasmine rice on the side.

9. Hearty Barley & Mushroom “Beefy” Soup

All the cozy vibes of a classic beef-and-barley, minus the beef. Mushrooms and soy sauce bring the savory depth, while barley gives it that satisfying chew. A perfect Sunday pot that feeds you all week.

Ingredients:

• 2 tbsp olive oil
• 1 lb mushrooms (cremini/portobello), sliced
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tbsp soy sauce or tamari
• 1 tsp dried thyme
• 1 bay leaf
• 3/4 cup pearl barley, rinsed
• 7 cups vegetable broth
• Salt and black pepper, to taste
• 2 tbsp chopped parsley (optional)

Instructions:

1. Sear mushrooms in olive oil over medium-high heat until browned, 7–8 minutes. Add onion, carrots, and celery; cook 5 minutes.
2. Stir in garlic and tomato paste; cook 1 minute. Add soy sauce, thyme, bay leaf, barley, and broth.
3. Bring to a simmer and cook 35–45 minutes until barley is tender.
4. Season generously with salt and pepper. Stir in parsley.

For deeper flavor, add a splash of balsamic at the end. Use farro instead of barley for a twist (adjust cook time). Great with garlicky toast.

10. Smoky Corn & Potato Chowder (No Cream Needed)

Creamy chowder without the cream? Yup—potatoes and cashew milk do the heavy lifting. Sweet corn, smoky paprika, and a touch of lime make it bright and comforting at the same time.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 3 cups diced Yukon gold potatoes (1/2-inch)
• 4 cups vegetable broth
• 3 cups corn kernels (fresh or frozen)
• 1 cup unsweetened cashew milk or oat milk
• 2 tsp nutritional yeast (optional)
• Juice of 1/2 lime
• Salt and black pepper, to taste
• Chopped chives or cilantro, for garnish

Instructions:

1. Sauté onion and bell pepper in olive oil for 6 minutes. Add garlic, smoked paprika, and thyme; cook 1 minute.
2. Add potatoes and broth. Simmer 10 minutes.
3. Stir in corn and cook 5–7 minutes until potatoes are tender.
4. Pour in cashew milk and nutritional yeast. Partially blend a few cups of soup, then return for a creamy-but-chunky texture.
5. Season, add lime juice, and garnish with herbs.

Add diced jalapeño with the aromatics for heat. For extra richness, stir in a spoonful of vegan butter. Serve with a squeeze of hot sauce.

11. Greek Lemon Rice Soup With Chickpeas (Avgolemono-Inspired)

This plant-based riff on avgolemono delivers tangy, silky comfort—no eggs needed. Starchy rice and a hint of cashew make the broth lush, while chickpeas add protein. It’s bright, cozy, and weeknight-friendly.

Ingredients:

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 6 cups vegetable broth
• 1/2 cup white rice (short or medium grain)
• 1 (15-oz) can chickpeas, drained and rinsed
• Zest of 1 lemon
• Juice of 2 lemons
• 1/2 cup raw cashews, soaked 20 minutes in hot water and drained
• Salt and black pepper, to taste
• Fresh dill and parsley, chopped

Instructions:

1. Sauté onion in olive oil over medium heat for 5 minutes. Add garlic; cook 30 seconds.
2. Add broth and bring to a simmer. Stir in rice and chickpeas; cook 15–18 minutes until rice is tender.
3. Blend soaked cashews with 1 cup hot soup until smooth. Stir back into the pot for creaminess.
4. Add lemon zest and juice. Season with salt and pepper. Finish with herbs.

Adjust lemon to your taste. For extra body, blend a small scoop of rice with broth and stir back in. Serve with pepper and a drizzle of olive oil.

12. Spiced Red Pepper & Tomato Harira

Inspired by the Moroccan classic, this hearty soup is rich with tomatoes, lentils, and warm spices. It’s deeply comforting, protein-packed, and layered with flavor—from cinnamon to cumin to a touch of lemon.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 1 carrot, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cinnamon
• 1/2 tsp turmeric
• 1/4 tsp black pepper
• 1 (28-oz) can crushed tomatoes
• 1/2 cup red lentils, rinsed
• 1 (15-oz) can chickpeas, drained and rinsed
• 6 cups vegetable broth
• 2 tbsp chopped cilantro, plus more for serving
• Juice of 1/2 lemon
• Salt, to taste
• Cooked vermicelli or broken spaghetti (optional, 1 cup cooked)

Instructions:

1. Sauté onion, carrot, and bell pepper in olive oil for 7 minutes. Add garlic and spices; cook 1 minute.
2. Stir in tomatoes, lentils, chickpeas, and broth. Simmer 20 minutes until lentils are tender.
3. Stir in cilantro and lemon juice. Add cooked pasta if using. Season to taste.

Garnish with more cilantro and a pinch of chili flakes. Add diced zucchini or spinach toward the end for extra greens. Crusty bread is a must.

13. Broccoli “Cheddar” Soup With Cashew Velvet

All the cheesy vibes without the cheese. A silky cashew-carrot base gives this soup that nostalgic cheddar flavor, while broccoli stays tender and bright. It’s comfort in a bowl and kid-approved.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups broccoli florets (bite-size)
• 1 cup peeled diced potatoes
• 1 cup sliced carrots (divided: 1/2 for soup, 1/2 for cheese base)
• 5 cups vegetable broth
• 1/2 cup raw cashews, soaked 20 minutes in hot water and drained
• 3 tbsp nutritional yeast
• 1 tsp Dijon mustard
• 1/2 tsp turmeric (for color)
• 1 tsp salt, plus more to taste
• Black pepper, to taste
• 1 tsp lemon juice

Instructions:

1. Sauté onion in olive oil for 5 minutes. Add garlic; cook 30 seconds.
2. Add potatoes and half the carrots with broth. Simmer 10 minutes.
3. Add broccoli and remaining carrots; simmer 6–8 minutes until tender.
4. Blend cashews, 1 cup hot soup, nutritional yeast, Dijon, turmeric, salt, pepper, and lemon juice until silky.
5. Stir the cashew “cheese” back into the pot. Adjust seasoning and consistency with more broth if needed.

For extra texture, reserve some steamed broccoli to stir in at the end. A dash of hot sauce is excellent. Serve in bread bowls if you’re feeling fancy.

14. Cuban-Inspired Black Bean Soup With Citrus Mojo

Smoky, garlicky black bean soup gets a zesty finish with an easy mojo drizzle. It’s thick, satisfying, and perfect over rice or with plantains. Pantry-friendly and meal-prep gold.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced (divided: 3 for soup, 1 for mojo)
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 2 (15-oz) cans black beans, undrained
• 3 cups vegetable broth
• 1 bay leaf
• 1 tsp oregano
• Salt and black pepper, to taste
• 1 orange, juiced (for mojo)
• 1 lime, juiced (for mojo)
• 2 tbsp olive oil (for mojo)
• Pinch red pepper flakes (for mojo)
• Fresh cilantro, chopped

Instructions:

1. Sauté onion and bell pepper in olive oil for 6 minutes. Add 3 cloves garlic, cumin, and smoked paprika; cook 1 minute.
2. Add black beans with liquid, broth, bay leaf, and oregano. Simmer 20 minutes.
3. Partially blend the soup for creaminess. Season with salt and pepper.
4. Make mojo: whisk orange juice, lime juice, 1 clove garlic, olive oil, red pepper flakes, and a pinch of salt.
5. Serve soup with a drizzle of mojo and cilantro.

Add diced sweet potato with the beans for a hearty twist. Stir in a splash of sherry vinegar for depth. Great with rice and crispy plantain chips.

15. Spring Green Pea, Asparagus & Mint Soup

Fresh, bright, and gorgeously green. This soup tastes like spring in a bowl, with peas, asparagus, and a pop of mint. It’s light yet satisfying, and it blends into a silky dream.

Ingredients:

• 1 tbsp olive oil
• 1 leek, white and light green parts, sliced
• 2 cloves garlic, minced
• 1 lb asparagus, woody ends trimmed, chopped
• 3 cups frozen peas
• 5 cups vegetable broth
• 1 small potato, peeled and diced (for body)
• 1/2 cup coconut milk or unsweetened oat milk (optional, for creaminess)
• 1/4 cup fresh mint leaves
• Juice of 1/2 lemon
• Salt and white or black pepper, to taste

Instructions:

1. Sauté leek in olive oil over medium heat for 5 minutes. Add garlic; cook 30 seconds.
2. Add asparagus, peas, broth, and potato. Simmer 10–12 minutes until tender.
3. Stir in coconut/oat milk if using. Add mint and lemon juice, then blend until smooth.
4. Season to taste and rewarm gently.

Top with a dollop of vegan yogurt and extra mint. Add baby spinach at the end for even more green. Serve with toasted sourdough.

Conclusion

One pot, endless comfort. These 15 vegan soups keep things simple without skimping on flavor—perfect for busy nights, meal preppers, and anyone who loves a good simmer. Pick one, grab your pot, and let your kitchen smell amazing. Which bowl are you making first?