Best Homemade Vegan Vegetable Soup Recipes

CHUNKY VEGETARIAN VEGETABLE SOUP (FAST AND EASY)

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes.
• Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
• Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes.
• Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.
• Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.

HEARTY VEGETABLE SOUP

Steps:

• In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.

VEGETARIAN VEGETABLE SOUP

Steps:

• In a large saucepan, saute the onion and celery in butter until tender. Add the broth, tomatoes, vegetables, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until vegetables are tender. Sprinkle with croutons.

VEGAN VEGETABLE SOUP

Steps:

• 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.
• Serve your vegan vegetable soup immediately with Instant Pot chickpeas, baked tofu, or tempeh.
• 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.

WORLD'S GREATEST VEGETABLE BROTH

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Remove leaves and tender inner parts of celery and set aside.
• Toss onions, carrots, tomatoes, bell peppers and turnips with olive oil. Place vegetables in a roasting pan and place them in the 450 degrees F (230 degrees C) oven. Stir the vegetable every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelize, this will take over one hour.
• Put the browned vegetables, celery, garlic, cloves, bay leaf, pepper corns, Italian parsley and water into a large stock pot. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by half.
• Pour the broth through a colander, catching the broth in a large bowl or pot. The liquid caught in the bowl or pot is your vegetable broth it can be used immediately or stored for later use. Although the vegetables are no longer necessary for your broth they are delicious to eat hot or cold, don't waste them!

SERIOUSLY GOOD VEGETABLE SOUP

Steps:

• Warm 3 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and 1/2 teaspoon of the salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
• Add the garlic, curry powder and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
• Pour in the broth and water. Add 1/2 teaspoon more salt, 2 bay leaves and the red pepper flakes. Season generously with freshly ground black pepper. Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
• Cook for 25 minutes, then remove the lid and add the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
• Remove the pot from heat and remove the bay leaves. Stir in the lemon juice and remaining 1 tablespoon of olive oil. Taste and season with more salt, pepper and/or red pepper flakes. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and enjoy.

HOMEMADE VEGETABLE SOUP

Steps:

• Combine the baby carrots, potatoes, onion, celery, beans, cabbage, tomatoes, green beans, chicken broth, vegetable stock, water, basil, sage, thyme, and salt in a large pot; bring to a boil. Reduce heat to low; cover. Simmer until vegetables are tender, about 90 minutes.

BEST HOMEMADE VEGAN VEGETABLE SOUP

Steps:

• Heat oil in a large pot over medium-high heat. Add potatoes, celery, carrots, and onion. Saute until slightly soft, 2 to 3 minutes. Add mushrooms and cook, stirring frequently, until onion is translucent, about 3 minutes more. Add chard and garlic; sprinkle with salt and pepper. Cook until chard is wilted, about 2 minutes. Add water to cover, bay leaves, and more salt to taste. Bring to a boil. Reduce heat and simmer for 35 minutes.
• Bring a large pot of lightly salted water to a boil; cook fusilli at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Stir tofu, tamari, and bouillon into the soup. Simmer until bouillon is dissolved, about 10 minutes. Add a portion of cooked pasta to each bowl and ladle soup over before serving.

VEGETARIAN BEAN AND BARLEY VEGETABLE SOUP

Steps:

• Gather the ingredients.
• In a large soup or stock pot, sauté the onions and garlic in the oil or vegan margarine for a minute or two.
• Then add the celery, carrots, and any other vegetables you are using for about 3 to 5 minutes.
• Next, add in the vegetable broth or water and all the other remaining ingredients and bring the mixture to a simmer. Once your soup is simmering, reduce the heat to medium-low and cover your pot.
• Allow your soup to simmer on the stove for at least thirty minutes and up to one hour, stirring occasionally, until the barley is soft and somewhat fluffy.
• Be sure to remove both of the bay leaves before serving your soup.
• Taste, and then add in more spices or a bit of optional salt and pepper to taste.