These healthy soup recipes are made for crisp fall days and busy weeknights. From red lentil soup and creamy vegan broccoli to 1-pot vegetable noodle and slow cooker minestrone, all 15 are hearty, flavor-packed, and easy to make ahead. Grab a big pot, pick a favorite, and keep bowls ready for the week.
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Soup doesn’t just keep us warm. It comforts, fills the house with the best cozy aromas of the season, and makes it easy to eat more vegetables without even trying. Every one of these healthy soup recipes is built on whole-food ingredients like lentils, beans, potatoes, broccoli, and carrots, so the bowls are filling, satisfying, and full of plant-based protein and fiber (the red lentil soup has 21g protein + 25g fiber, and the split pea soup has 14g protein + 16g fiber).
Start the slow cooker minestrone in the morning and dinner is ready by evening, because the longer a soup simmers, the more flavorful it gets. Save your veggie scraps to make my Homemade Vegetable Stock— the flavor is unreal (and it’s free!). As fall settles in, this lineup is perfect for chilly evenings, meal prep Sundays, or anytime you want something hearty and wholesome.
These five are the soups readers come back to again and again. They each bring big, cozy flavor with simple steps, and they’re all great for making ahead. Start here if you’re not sure which pot to fill first, then keep the leftovers for lunches all week.
1
Vegan Tomato Soup
4.64 (670)
The tomato soup of my childhood, all grown up. Zucchini and carrots disappear into a silky, creamy blend (nobody will ever know), and a swirl of cashew cream seals the deal. Stock pot + immersion blender, 50 minutes.
Thick, cozy, and ridiculously easy. Red lentils melt into a spiced, stew-like bowl with fire-roasted tomatoes and a bright squeeze of lemon. No soaking, minimal chopping, 21g protein + 25g fiber. One large pot, 45 minutes.
Creamy, zesty, and just spicy enough, with tofu, mushrooms, and zucchini noodles in a lime-brightened coconut broth. It's a cookbook favorite and a soup on repeat at my house. One saucepan, 45 minutes.
Sweet carrots and zingy ginger get a silky upgrade from blended cashews and coconut milk. It's basically a warm smoothie you can sip right from a jar. Saucepan + immersion blender, 40 minutes.
Taco night in a bowl. Tortilla chips blend right into the smoky broth for a creamy, dairy-free body, and the toppings (avocado, corn, cilantro, extra chips) are the best part. Stock pot + immersion blender, 45 minutes.
Fewer dishes, more flavor. These healthy soups simmer in a single pot, Instant Pot, or slow cooker, so cleanup stays super easy. Choose a 15-minute ramen for a fast weeknight, a set-it-and-forget-it minestrone for a busy day, or a big pot of split pea or black bean soup to stock the fridge for the week.
6
Instant Vegetarian Ramen
4.45 (117)
Restaurant-style ramen without the restaurant price tag. Shiitake mushrooms, bok choy, and crisp veggies float in a savory tamari-sesame broth, with 14g protein per bowl. One pot + one skillet, 15 minutes.
Dump, seal, and walk away. Dried black beans cook from scratch (no soaking!) in smoky cumin, oregano, and salsa, then get a squeeze of lime. 12g protein + 13g fiber. Instant Pot + immersion blender, 1 hour 10 minutes.
My plant-based answer to chicken noodle soup, and yes, it tastes legit. Golden turmeric broth, tender carrots, and fusilli noodles, and it freezes like a dream. One Dutch oven, 40 minutes.
Minestrone literally means “big soup,” and this one delivers. Cannellini beans, butternut squash, and kale simmer in a fragrant tomato broth, with a spoonful of basil pesto on top. Slow cooker, 4 hours 25 minutes.
Old-fashioned, stick-to-your-ribs comfort without the ham bone. Smoked paprika and thyme bring the savory depth, and lemon and mustard stirred in at the end make it sing. 14g protein + 16g fiber. One stock pot, 1 hour 20 minutes.
Silky, velvety, and completely dairy-free. Potatoes, cashews, cauliflower, and coconut milk do the creamy work in these five cozy soups, so you get that rich, silky, spoonable texture with no dairy cream at all. Top with kale croutons, cashew cream, or toasted pepitas, then serve with crusty bread for the coziest bowl of the fall season.
11
Creamy Vegetable Soup
4.70 (182)
My lazy-day soup, made with frozen veggies, cannellini beans, and a rich, dairy-free cashew cream. Savory, filling, and even better the next day. Soup pot + blender, 40 minutes.
Potatoes do the creamy heavy lifting while broccoli keeps its bright, tender bites, and nutritional yeast brings a cheesy finish. 14g protein and on the table in 25 minutes. One saucepan + immersion blender.
No dairy, no problem. Golden potatoes and cauliflower blend into something velvety and deeply comforting, topped with crispy kale croutons you'll want to eat by the handful. Dutch oven + blender, 45 minutes.
The sleeper hit of the bunch. It sounds plain, but potatoes and cashews turn celery into a silky, herby, lemony bowl with 11g protein. Large pot + immersion blender, 30 minutes.
This delicious jalapeño vegan corn chowder is hearty and packed with 12 grams protein, providing a creamy texture without any dairy, and a kick of heat to warm you from the inside out.
Sometimes you find a soup recipe in need of a bit of oomph. I get it (I put hot sauce on a lot of dishes).
Fresh herbs: finely minced herbs can add a delightful flavor explosion to any soup. Try minced scallions, basil, tarragon, basil and dill.
Cashew Cream: A good vegan sour cream can provide depth and creaminess to almost any recipe. If you’d add sour cream to a soup, then you can add this!
Sun-Dried Tomato Pesto: There’s just something about pesto that instantly levels up a recipe. I love adding a dollop of vegan pesto to a good vegetable soup. It’s just so good! I’ve got a few different variations you can try, and they all freeze well.
Vegan Parmesan Cheese: Parmesan is a staple in many American households. This vegan cheese sprinkle certainly gives Kraft’s a run for its money, and its made with real ingredients that really do add a cheesy finish to your dish.
I’m the mom who swapped Lucky Charms for green smoothies— and never looked back. Here you’ll find smoothie recipes and plant-based recipes made simple and tasty.
I absolutely love soups and this was the perfect challenge! My favorite soup was the carrot ginger soup and I ended up making it twice already and shared it with my whole family (who happened to be in town just in time!) and now this recipe has a couple more additional lovers! I love how easy it was to make and the fall, cozy feeling it gives me. Absolute favorite, thank you!
Taking the ten day soup challenge was just plain “fun”. I learned a lot about making modifications to recipes that work for me and my wife. We are not vegan, but it did not detour me from participating in the challenge. Seeing how others made modifications to the recipes was good as we all have diet restrictions, food allergies, intolerances, etc., and let’s face it – there are some foods we just do not like. So make the soup work for you and your family.
It is hard to pick one favorite as they were all good. But if it is one – the Ultimate Detox is the one. This soup had flavor, it had texture, and then it had the added benefit of detox. We not only got good nutrition, we also got an added benefit of putting anti-inflammatory foods into your body. We are gluten free so that made for a nice added relief, but with flavor and good taste. I can see this soup being a regular soup we make and do so in a large batch to freeze for later and have available as a quick meal.
This challenge opened me up to being more creative in how I approach food. For example, I had never used coconut cream. But I can now see using it more and in different ways. I always shied away from using a blender or immersion blender. No more! Cooking is about having fun, learning new tastes and what goes well with additional ingredients. This soup challenge checked all the boxes.
I really enjoyed this challenge! My favorite soups by far were the red lentil curry soup and the thai coconut soup. This challenge showed my that I can create tasty meals without meal. I’m happy to report I even lost 2 pounds! Thank you for awesome challenge.
I very much enjoyed this soup challenge! I do not enjoy cooking, but I enjoyed this because there was zero food waste, the recipes were simple, all recipes were vegan, and by eliminating dairy I feel better than I have in a long time. I have been pescatarian for close to 15 years and eliminated seafood from my diet within the past five years. I have noticed inflammation and bloating over the past two years and it looks like it is cheese and ice cream that are the culprits. (I love cheese and ice cream )
My husband is an omnivore who eats meat once or twice a week and he also enjoyed the soups.
My favorites that I will cheerfully make again were the red lentil curry, black bean, and tomato.
My husband’s favorites were the vegan chicken noodle (he even liked tofu!), tomato, and spicy roasted red pepper.
Our least favorites were the minestrone and Thai coconut.
I look forward to additional challenges and additional easy whole food recipes.
I absolutely love soups and this was the perfect challenge! My favorite soup was the carrot ginger soup and I ended up making it twice already and shared it with my whole family (who happened to be in town just in time!) and now this recipe has a couple more additional lovers! I love how easy it was to make and the fall, cozy feeling it gives me. Absolute favorite, thank you!
10 day challenge was very satisfying. I think the Thai Coconut was probably the best. Thanks for hosting 🙂
Taking the ten day soup challenge was just plain “fun”. I learned a lot about making modifications to recipes that work for me and my wife. We are not vegan, but it did not detour me from participating in the challenge. Seeing how others made modifications to the recipes was good as we all have diet restrictions, food allergies, intolerances, etc., and let’s face it – there are some foods we just do not like. So make the soup work for you and your family.
It is hard to pick one favorite as they were all good. But if it is one – the Ultimate Detox is the one. This soup had flavor, it had texture, and then it had the added benefit of detox. We not only got good nutrition, we also got an added benefit of putting anti-inflammatory foods into your body. We are gluten free so that made for a nice added relief, but with flavor and good taste. I can see this soup being a regular soup we make and do so in a large batch to freeze for later and have available as a quick meal.
This challenge opened me up to being more creative in how I approach food. For example, I had never used coconut cream. But I can now see using it more and in different ways. I always shied away from using a blender or immersion blender. No more! Cooking is about having fun, learning new tastes and what goes well with additional ingredients. This soup challenge checked all the boxes.
I really enjoyed this challenge! My favorite soups by far were the red lentil curry soup and the thai coconut soup. This challenge showed my that I can create tasty meals without meal. I’m happy to report I even lost 2 pounds! Thank you for awesome challenge.
I very much enjoyed this soup challenge! I do not enjoy cooking, but I enjoyed this because there was zero food waste, the recipes were simple, all recipes were vegan, and by eliminating dairy I feel better than I have in a long time. I have been pescatarian for close to 15 years and eliminated seafood from my diet within the past five years. I have noticed inflammation and bloating over the past two years and it looks like it is cheese and ice cream that are the culprits. (I love cheese and ice cream )
My husband is an omnivore who eats meat once or twice a week and he also enjoyed the soups.
My favorites that I will cheerfully make again were the red lentil curry, black bean, and tomato.
My husband’s favorites were the vegan chicken noodle (he even liked tofu!), tomato, and spicy roasted red pepper.
Our least favorites were the minestrone and Thai coconut.
I look forward to additional challenges and additional easy whole food recipes.