Simple Vegan Soup Recipes for Beginners That Taste Like Cozy Magic

Let’s skip the fancy stuff and get straight to the good news: you can make delicious, comforting, totally vegan soups with pantry basics. No specialty ingredients. No complicated steps. Just quick simmering, bold flavor, and the kind of bowls that make you sigh happily after each spoonful.

These five soups are beginner-friendly, adaptable, and budget-wise. They’re perfect for weeknights, meal prep, or whenever you need something warm and soothing. Ready to stir up some comfort?

1. Creamy Tomato Basil Soup That Doesn’t Need Cream

This is your nostalgic tomato soup—only better, brighter, and naturally creamy without any dairy. It uses canned tomatoes and a potato for silky texture. Pair it with toast or a grilled “cheese” if you’re feeling fancy (but we said no fancy—so toast works!).

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 medium russet or Yukon gold potato, peeled and diced small
• 1 (28-ounce) can crushed or whole peeled tomatoes
• 2 cups vegetable broth (plus more to thin)
• 1 teaspoon sugar (to balance acidity)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon black pepper
• 1/4 cup fresh basil leaves (or 1 teaspoon dried), plus extra for garnish
• 1 to 2 tablespoons olive oil or 1/3 cup unsweetened plant milk for extra creaminess (optional)

Instructions:

1. Warm 1 tablespoon olive oil in a pot over medium heat. Add onion and cook 5 minutes until soft. Stir in garlic for 30 seconds.
2. Add diced potato, tomatoes (with juices), vegetable broth, sugar, oregano, salt, and pepper. Bring to a boil, then reduce to a lively simmer.
3. Simmer 15 to 18 minutes, until the potato is very tender.
4. Turn off heat. Stir in basil. Blend with an immersion blender until smooth (or carefully transfer to a blender). If it’s too thick, add a splash of broth.
5. For richness, blend in 1 to 2 tablespoons olive oil or plant milk. Taste and adjust salt and pepper.

Serve with crusty bread and a drizzle of olive oil. Add red pepper flakes for heat or a spoon of balsamic for depth. No basil? Swap in a pinch of dried Italian seasoning. Leftovers freeze like a dream.

2. Hearty Lentil & Veggie Soup That Practically Cooks Itself

This is the “I have nothing to cook” soup that somehow turns into dinner heroics. It’s thick, earthy, and loaded with protein-rich lentils. One pot, simple spices, and pantry veg—seriously reliable comfort food.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 1/2 cups dried brown or green lentils, rinsed
• 1 (14.5-ounce) can diced tomatoes
• 6 cups vegetable broth (or water + 1 teaspoon salt)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (or regular paprika)
• 1 bay leaf (optional)
• 1/2 teaspoon dried thyme
• 1 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• 2 cups chopped kale or spinach (optional)
• 1 tablespoon lemon juice or red wine vinegar (for brightness)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook 6 minutes until softened. Stir in garlic for 30 seconds.
2. Add lentils, tomatoes, broth, cumin, smoked paprika, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat to maintain a gentle simmer.
3. Cook 25 to 30 minutes, stirring now and then, until lentils are tender but not mushy.
4. Stir in greens (if using) and cook 2 to 3 minutes until wilted. Finish with lemon juice or vinegar. Taste and adjust salt.

Serve with a squeeze of lemon and a sprinkle of chopped parsley if you’ve got it. Add diced potatoes for extra heft, or stir in a spoonful of tahini for creaminess. Meal-prep tip: this thickens in the fridge—just loosen with water when reheating.

3. Cozy Potato-Corn Chowder With a Secret Smoky Twist

It’s sweet, savory, and creamy without a drop of dairy. The secret is blending a portion of the soup to create that chowdery texture and adding a touch of smoked paprika for a “bacon-y” vibe. Perfect for chilly nights or when you want soup that eats like a meal.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 red bell pepper, chopped (optional but tasty)
• 2 cloves garlic, minced
• 3 medium potatoes, diced (about 1/2-inch pieces)
• 2 cups frozen corn (or canned, drained)
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon black pepper
• 1 cup unsweetened plant milk (oat or almond works well)
• 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thicker chowder)

Instructions:

1. In a pot over medium heat, warm olive oil. Add onion and bell pepper; cook 5 minutes until softened. Stir in garlic for 30 seconds.
2. Add potatoes, corn, broth, smoked paprika, thyme, salt, and pepper. Bring to a simmer and cook 12 to 15 minutes, until potatoes are tender.
3. Blend 2 cups of the soup with an immersion blender (or transfer to a blender) and return to the pot to thicken.
4. Stir in plant milk. For extra thickness, add the cornstarch slurry and simmer 2 minutes until slightly glossy. Taste and adjust seasoning.

Top with sliced green onions or a crack of pepper. Want heat? Add a pinch of cayenne. No plant milk? Use more broth and blend a bit more potato. This is also fantastic with a handful of frozen peas stirred in at the end.

4. Five-Ingredient Carrot-Ginger Soup With Big Sunshine Energy

Bright, silky, and surprisingly luxe for something so simple. Carrots, ginger, onion, broth, and a splash of coconut milk (or plant milk) make pure magic. It’s the soup equivalent of a pep talk.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, sliced
• 1 pound carrots, peeled and sliced
• 1 tablespoon fresh ginger, minced (or 1 teaspoon ground ginger)
• 4 cups vegetable broth
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon black pepper
• 1/2 cup canned coconut milk or unsweetened plant milk (optional but lovely)
• Lemon wedge, for serving (optional)

Instructions:

1. Heat olive oil in a pot over medium heat. Add onion and cook 5 minutes until translucent. Stir in ginger for 30 seconds.
2. Add carrots, broth, salt, and pepper. Bring to a boil, then simmer 15 to 20 minutes, until carrots are very tender.
3. Blend until silky smooth using an immersion blender (or carefully in batches). Stir in coconut milk if using.
4. Taste and finish with a squeeze of lemon for brightness.

Garnish with chopped herbs, pumpkin seeds, or a swirl of coconut milk. Feeling bold? Add a teaspoon of curry powder with the ginger. This reheats perfectly and pairs with a grilled flatbread or simple salad.

5. Weeknight Chickpea Noodle Soup That Feels Like A Hug

Think classic chicken noodle vibes—but vegan and pantry-friendly. Chickpeas bring protein, noodles add slurpability, and the broth is soothing and aromatic. It’s the “I’m tired but hungry” soup that shows up for you.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 bay leaf (optional)
• 6 ounces small pasta (elbows, ditalini, or broken spaghetti)
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Chopped parsley (optional)

Instructions:

1. Warm olive oil in a pot over medium heat. Add onion, carrots, and celery; cook 6 to 7 minutes until softened. Add garlic and cook 30 seconds.
2. Pour in broth; add chickpeas, thyme, oregano, and bay leaf. Bring to a boil.
3. Add pasta and cook according to package directions until al dente, 7 to 10 minutes.
4. Remove bay leaf. Stir in lemon juice. Taste and season with salt and pepper.

Serve with parsley and extra lemon on the side. If you plan to store leftovers, cook pasta separately and add when serving to keep it from soaking up all the broth. A pinch of turmeric adds golden color and subtle warmth—trust me, it’s lovely.

Pro Tips For Soup Success (Beginner Edition)

• Salt in layers: Add a little early, then adjust at the end. It builds flavor without oversalting.
• Acid wakes things up: A squeeze of lemon or splash of vinegar at the end makes soup taste brighter.
• Texture tricks: Blend a cup or two and pour back for creaminess without cream.
• No broth? Use water + 1 teaspoon soy sauce or salt per quart for a quick fix.
• Leftovers love: Most soups taste even better the next day. Thin with water if they thicken.

There you have it—five simple vegan soup recipes for beginners with zero fancy ingredients and maximum cozy payoff. Pick one tonight, simmer while you queue up a show, and enjoy a bowl that feels like a warm blanket. Your spoon’s ready, right?