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 have loved every single soup during this challenge!! A favorite is hard to pick…Spicy Roasted Red Pepper, Paprika Corn Chowder, Black Bean, Thai Coconut….
I made a 2 or 3 soups ahead on the first few days of the challenge. I halved the recipes to save on cost and ingredients. I froze them in 1 cup cubes. On each day, I ate the designated soup for lunch. I know have almost 20 cubes of frozen cubes of healthy, delicious, plant-based soups! I loved the variety of recipes.
Thank you for inviting me to do the challenge!!
Made all these recipes for the soup challenge, and I was shocked that I enjoyed so many of them! I would even have soup as leftovers the next day with most recipes.
Soup Challenge Summary: Overall the Soup Challenge has been a tremendous and fulfilling experience because of the health benefits, opportunity to learn new recipes, and try new ingredients that I have never tried before.
My favorite Soups:
>Black Bean – very robust and so simple with the Vitamix.
>Paprika Corn Chowder – amazing flavor with opportunity to learn and try fire roasted corn and nutritional yeast.
>Spicy Roasted Red Pepper-first time I’ve tried RRP and it was smooth great taste with a hint of kick.
>Thia Coconut Soup-smooth coconut flavor with curry paste & cashew cream which I truly love
Red Lentil Curry-great flavor and kick with the curry spice
I started this soup challenge 10 days ago 6 lbs heavier. Eating plant based has allowed me to change how I feel physically. I was diagnosed with Polymyalgia rheumatica (PMR) in March which is a condition that causes pain, stiffness and inflammation in the muscles and by eating plant based it has allowed for a relief in the inflammation that I experience and overall I feel better with healthier plant based meals with lots of veggies. Improvement so much so that I think this will me a permanent change in my diet to minimize all meat except proteins like chicken and the healthfullness of fish. True appreciation to all the soup contributors and and #simplegreensmoothies for the impact you’ve had on my life these past 10 days.
Melisa!!! We’re so excited that the power of plants has made this amazing difference for you! Keep us posted on how things go. xoxo
What a fun challenge! We were traveling for part of the challenge so I did not make all the soups buy the ones I did I loved. I took soup ingredients to my daughters house and made the minestrone while visiting. It was terrific! I think i I say my favorite was the corn chowder because it got very favorable responses from everyone! And one outcome for me is that my freezer is stocked with soups as we could not eat all the soup every day, Winner, winner, soup for dinner!
Sensational soups!
The past 10 days have been fun! With a bit of prep work anyone can have healthy and delicious meals. The best part of Simple Green Smoothies soup challenge is being in a community where you can share your thoughts or post a question.
My favourite soup was the Thai coconut soup! The bold Thai flavours take over. It’s jammed packed with veggies!
From doing this challenge I was easily able to increase my veggie intake. The best part is that my kids even liked some of the soups! Talk about a win!
I have loved every single soup during this challenge!! A favorite is hard to pick…Spicy Roasted Red Pepper, Paprika Corn Chowder, Black Bean, Thai Coconut….
I made a 2 or 3 soups ahead on the first few days of the challenge. I halved the recipes to save on cost and ingredients. I froze them in 1 cup cubes. On each day, I ate the designated soup for lunch. I know have almost 20 cubes of frozen cubes of healthy, delicious, plant-based soups! I loved the variety of recipes.
Thank you for inviting me to do the challenge!!
Made all these recipes for the soup challenge, and I was shocked that I enjoyed so many of them! I would even have soup as leftovers the next day with most recipes.
Soup? Leftovers? What’s not to love!
Soup Challenge Summary: Overall the Soup Challenge has been a tremendous and fulfilling experience because of the health benefits, opportunity to learn new recipes, and try new ingredients that I have never tried before.
My favorite Soups:
>Black Bean – very robust and so simple with the Vitamix.
>Paprika Corn Chowder – amazing flavor with opportunity to learn and try fire roasted corn and nutritional yeast.
>Spicy Roasted Red Pepper-first time I’ve tried RRP and it was smooth great taste with a hint of kick.
>Thia Coconut Soup-smooth coconut flavor with curry paste & cashew cream which I truly love
Red Lentil Curry-great flavor and kick with the curry spice
I started this soup challenge 10 days ago 6 lbs heavier. Eating plant based has allowed me to change how I feel physically. I was diagnosed with Polymyalgia rheumatica (PMR) in March which is a condition that causes pain, stiffness and inflammation in the muscles and by eating plant based it has allowed for a relief in the inflammation that I experience and overall I feel better with healthier plant based meals with lots of veggies. Improvement so much so that I think this will me a permanent change in my diet to minimize all meat except proteins like chicken and the healthfullness of fish. True appreciation to all the soup contributors and and #simplegreensmoothies for the impact you’ve had on my life these past 10 days.
#10daysoupchallenge
#simplegreensmoothies
#Vitamix
Melisa!!! We’re so excited that the power of plants has made this amazing difference for you! Keep us posted on how things go. xoxo
What a fun challenge! We were traveling for part of the challenge so I did not make all the soups buy the ones I did I loved. I took soup ingredients to my daughters house and made the minestrone while visiting. It was terrific! I think i I say my favorite was the corn chowder because it got very favorable responses from everyone! And one outcome for me is that my freezer is stocked with soups as we could not eat all the soup every day, Winner, winner, soup for dinner!
Sensational soups!
The past 10 days have been fun! With a bit of prep work anyone can have healthy and delicious meals. The best part of Simple Green Smoothies soup challenge is being in a community where you can share your thoughts or post a question.
My favourite soup was the Thai coconut soup! The bold Thai flavours take over. It’s jammed packed with veggies!
From doing this challenge I was easily able to increase my veggie intake. The best part is that my kids even liked some of the soups! Talk about a win!
You hit the nail on the head Kelly with prep. Planning ahead is key to eating healthy and totally leads to success. Way to rawk it!