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 really enjoyed the 10-Day Soup challenge and it was hard to pick just one favorite! My top 3 were the Tomato Soup, Roasted Red Pepper Soup & Thai Coconut Soup. Most of the soups were total change of what foods I normally would eat & who knew roasting peppers was so easy! I learned a lot from the Jen & the challenge, along with the members for tips & ideas and that prepping/chopping makes it quick to pull together a meal that is satisfying, tastes great & is good for me too! And big take away was I’ve been making it too difficult to add veggies and it really isn’t – a smoothie and/or a soup are easy to do 🙂
The 10 day soup challenge was a great way to get my husband on board with some nutrition updates (he’s pretty meat and potatoes guy)! My fave was the Thai soup with extra mushrooms, next time I’ll also add tofu. His was the pepper and the corn paprika. Our kids enjoyed sampling the soups as well! I’ve been having some digestive difficulties and doing this challenge helped even out my system, thank you!!!
I loved this soup challenge! I decided to keep the whole 10 days pretty light to move off of a 6week weight loss plateau. And it worked! The soups were delicious. It’s hard to choose a favorite! I especially loved the Thai Coconut Soup, the Detox Soup and the Classic Minestrone! Plus the concept of adding a bit of pesto as a topping…..Life changing! Lol! Thanks for putting this together!
Well I made it thru the 10 day soup challenge. I had to take a break over the weekend but got back on the wagon that Monday. My real goal for this whole challenge was to focus on getting more plant based products especially vegetables into our household and on to our table. My husband had a heart attack and triple bypass surgery a few years back and we have slowly tried to get more vegetables, less sugar and less meat in our diet.This is one of the main reasons why I joined rawk the year recipes. I have to watch out for not too much protein as I am a kidney stone pron person and my husband needs to be on a good plan as well as I do. I am pretty flexible with what I eat. I am not a big pepper type fan or even tofu but I would give it a try. My spouse not as much. There were a few he was not touching. If it had kale, peppers, onions he was not going to eat it. So I had to improvise a few times. For example onions some I cooked down to nothing and grinded them up in my vitamix. Others I switched out to spices. The big winner in our house was the first one. The Vegan tomato soup was both our fav at this house. I even made extra and froze it. It was creamy and was just as good if not better than our canned standby-no names here but I think you get it. After I finished cooking it I toped it off with a little oat milk on the top of it just to make it look creamy in design. The next one was the Black Bean Soup. Really liked this one but I had to use my vitamix first because I had to get the red pepper and onion down very fine. So no immersed blender for me on this one. Once I did that I dropped in the black beans and the chicpeas. Big winner but my first fav is still the Tomato Soup. And lastly out of all 10 the third one was Paprika Corn Chowder. Again I had to get my vitamix out for some fine tuning the onions. I did that mainly by using the almond milk and adding the onions, garlic smoked paprika and salt/pepper. Then finished up at noted on recipe. The challenge is worth it. It really provides you some insight on additional options and I could see a few of these becoming a go to during the fall and winter. I may try the Vegan tomato soup by roasting my tomatoes and see how fresh comes out. Had so much fun with the challenge and learning the creativity of others so that I could be more flexible.
This was an amazing experience! I’m always looking for more clean recipes to add to my family’s meal rotation, and these recipes have each earned a special place in our family meal planning. I thought I’d burn out on so many soups, but each one was amazing, and I was especially pleased by how easy they are to make. Simple ingredients, 30-60 min from start to finish, and a delicious result every time.
The most enlightening result I found was discovering how nourished and satisfied I felt at the end of each meal and for several hours afterward. I had no idea soup could be so filling!
Thank you for putting this together and creating such a lovely community. I look forward to finding more awesome recipes!
I forgot to leave my favorite recipe! I think the corn chowder was my favorite. I had no idea what to expect from it, but the flavor explosion was divine! My husband and I are fighting over the leftovers! 😀
I really enjoyed the 10-Day Soup challenge and it was hard to pick just one favorite! My top 3 were the Tomato Soup, Roasted Red Pepper Soup & Thai Coconut Soup. Most of the soups were total change of what foods I normally would eat & who knew roasting peppers was so easy! I learned a lot from the Jen & the challenge, along with the members for tips & ideas and that prepping/chopping makes it quick to pull together a meal that is satisfying, tastes great & is good for me too! And big take away was I’ve been making it too difficult to add veggies and it really isn’t – a smoothie and/or a soup are easy to do 🙂
The 10 day soup challenge was a great way to get my husband on board with some nutrition updates (he’s pretty meat and potatoes guy)! My fave was the Thai soup with extra mushrooms, next time I’ll also add tofu. His was the pepper and the corn paprika. Our kids enjoyed sampling the soups as well! I’ve been having some digestive difficulties and doing this challenge helped even out my system, thank you!!!
I loved this soup challenge! I decided to keep the whole 10 days pretty light to move off of a 6week weight loss plateau. And it worked! The soups were delicious. It’s hard to choose a favorite! I especially loved the Thai Coconut Soup, the Detox Soup and the Classic Minestrone! Plus the concept of adding a bit of pesto as a topping…..Life changing! Lol! Thanks for putting this together!
Well I made it thru the 10 day soup challenge. I had to take a break over the weekend but got back on the wagon that Monday. My real goal for this whole challenge was to focus on getting more plant based products especially vegetables into our household and on to our table. My husband had a heart attack and triple bypass surgery a few years back and we have slowly tried to get more vegetables, less sugar and less meat in our diet.This is one of the main reasons why I joined rawk the year recipes. I have to watch out for not too much protein as I am a kidney stone pron person and my husband needs to be on a good plan as well as I do. I am pretty flexible with what I eat. I am not a big pepper type fan or even tofu but I would give it a try. My spouse not as much. There were a few he was not touching. If it had kale, peppers, onions he was not going to eat it. So I had to improvise a few times. For example onions some I cooked down to nothing and grinded them up in my vitamix. Others I switched out to spices. The big winner in our house was the first one. The Vegan tomato soup was both our fav at this house. I even made extra and froze it. It was creamy and was just as good if not better than our canned standby-no names here but I think you get it. After I finished cooking it I toped it off with a little oat milk on the top of it just to make it look creamy in design. The next one was the Black Bean Soup. Really liked this one but I had to use my vitamix first because I had to get the red pepper and onion down very fine. So no immersed blender for me on this one. Once I did that I dropped in the black beans and the chicpeas. Big winner but my first fav is still the Tomato Soup. And lastly out of all 10 the third one was Paprika Corn Chowder. Again I had to get my vitamix out for some fine tuning the onions. I did that mainly by using the almond milk and adding the onions, garlic smoked paprika and salt/pepper. Then finished up at noted on recipe. The challenge is worth it. It really provides you some insight on additional options and I could see a few of these becoming a go to during the fall and winter. I may try the Vegan tomato soup by roasting my tomatoes and see how fresh comes out. Had so much fun with the challenge and learning the creativity of others so that I could be more flexible.
This was an amazing experience! I’m always looking for more clean recipes to add to my family’s meal rotation, and these recipes have each earned a special place in our family meal planning. I thought I’d burn out on so many soups, but each one was amazing, and I was especially pleased by how easy they are to make. Simple ingredients, 30-60 min from start to finish, and a delicious result every time.
The most enlightening result I found was discovering how nourished and satisfied I felt at the end of each meal and for several hours afterward. I had no idea soup could be so filling!
Thank you for putting this together and creating such a lovely community. I look forward to finding more awesome recipes!
I forgot to leave my favorite recipe! I think the corn chowder was my favorite. I had no idea what to expect from it, but the flavor explosion was divine! My husband and I are fighting over the leftovers! 😀