10 Cozy Vegan Winter Soups

Creamy Tomato Basil Soup

This rich and velvety soup is perfect for warming up on chilly winter days, offering a burst of flavor with each spoonful.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 cans (28 ounces each) crushed tomatoes
• 1 cup vegetable broth
• 1 cup coconut milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh basil leaves, chopped

Cooking Method:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sauté until soft.
2. Stir in crushed tomatoes and vegetable broth, bring to a simmer.
3. Reduce heat and mix in coconut milk, salt, and black pepper.
4. Blend until smooth using an immersion blender or carefully transfer to a blender.
5. Stir in fresh basil and adjust seasoning to taste.
6. Serve hot with crusty bread.

Hearty Lentil and Spinach Stew

Packed with protein and fiber, this lentil and spinach stew is a nourishing bowl of warmth.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, sliced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 cup green lentils, rinsed
• 6 cups vegetable broth
• 1 can (14 ounces) diced tomatoes
• 2 cups fresh spinach
• Salt and pepper to taste

Cooking Method:

1. Heat olive oil in a pot, add onion, carrots, and garlic, sautéing until soft.
2. Stir in cumin and lentils and cook for another minute.
3. Add vegetable broth and diced tomatoes, bring to a boil.
4. Reduce heat, cover and simmer until lentils are tender.
5. Stir in fresh spinach until wilted, season with salt and pepper.
6. Serve warm, garnished with fresh herbs.

Spiced Sweet Potato and Carrot Soup

With its natural sweetness and warm spices, this soup is both comforting and invigorating.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 sweet potatoes, peeled and chopped
• 3 carrots, chopped
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 4 cups vegetable broth
• Salt and pepper to taste

Cooking Method:

1. In a large pot, heat olive oil and sauté onion until translucent.
2. Add sweet potatoes, carrots, and spices, stirring to coat.
3. Pour in vegetable broth, and bring to a simmer.
4. Cook until vegetables are tender, then blend until smooth.
5. Season with salt and pepper, adjusting to taste.
6. Serve hot with a swirl of coconut cream.

Creamy Mushroom and Wild Rice Soup

This hearty soup combines earthy mushrooms with nutty wild rice for a filling winter meal.

Ingredients:

• 2 tablespoons olive oil
• 1 pound mushrooms, sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon thyme
• 1 cup wild rice, cooked
• 1 cup vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste

Cooking Method:

1. Heat olive oil in a pot, add mushrooms, onion, and garlic, sauté until soft.
2. Stir in thyme, cooked wild rice, and vegetable broth.
3. Simmer gently, then stir in coconut milk.
4. Cook until heated through, season with salt and pepper.
5. Serve warm, garnished with fresh thyme.

Roasted Red Pepper and Cauliflower Soup

This vibrant soup is full of flavor from roasted vegetables and aromatic spices.

Ingredients:

• 3 red bell peppers, halved and seeded
• 1 head cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Cooking Method:

1. Preheat oven to 400°F (200°C). Toss peppers and cauliflower with olive oil, roast until tender.
2. In a pot, sauté onion and garlic until soft.
3. Add roasted vegetables, vegetable broth, and smoked paprika, bring to a simmer.
4. Blend until smooth, adding more broth if necessary.
5. Season with salt and pepper.
6. Serve warm, garnished with chopped parsley.

Butternut Squash and Apple Soup

The sweetness of the butternut squash pairs perfectly with tart apples in this deliciously creamy soup.

Ingredients:

• 1 butternut squash, peeled and cubed
• 2 apples, peeled and chopped
• 1 onion, diced
• 2 tablespoons olive oil
• 1 teaspoon cinnamon
• 4 cups vegetable broth
• Salt and pepper to taste

Cooking Method:

1. In a pot, heat olive oil and sauté onion until soft.
2. Add butternut squash and apples, cooking for a few minutes.
3. Stir in cinnamon, then add vegetable broth.
4. Simmer until squash and apples are tender.
5. Blend until smooth and season with salt and pepper.
6. Serve hot, with a sprinkle of cinnamon.

Green Pea and Mint Soup

This light and refreshing soup is a vibrant green delight, perfect to liven up your winter meals.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cups frozen peas
• 2 cups vegetable broth
• 1/4 cup fresh mint, chopped
• Salt and pepper to taste

Cooking Method:

1. Heat olive oil in a pot, add onion and sauté until soft.
2. Add peas and vegetable broth, bring to a simmer.
3. Cook for a few minutes, then blend until smooth.
4. Stir in mint and season with salt and pepper.
5. Serve warm, garnished with fresh mint leaves.

Curried Pumpkin and Coconut Soup

This aromatic soup offers a blend of spicy curry flavors and creamy coconut texture.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cups pumpkin puree
• 1 tablespoon curry powder
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste

Cooking Method:

1. In a pot, heat olive oil and sauté onion until translucent.
2. Add pumpkin puree and curry powder, stirring to combine.
3. Pour in vegetable broth and bring to a simmer.
4. Stir in coconut milk and cook until heated through.
5. Blend until smooth and season with salt and pepper.
6. Serve hot, garnished with toasted pumpkin seeds.

Broccoli and Almond Soup

This simple yet delicious soup combines the earthy flavors of broccoli with the subtle nuttiness of almonds.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cups broccoli florets
• 1/4 cup almonds, toasted
• 4 cups vegetable broth
• Salt and pepper to taste

Cooking Method:

1. Heat olive oil in a pot, add onion, and sauté until soft.
2. Add broccoli and toast for a couple of minutes.
3. Pour in vegetable broth and bring to a simmer.
4. Add toasted almonds and blend until smooth.
5. Season with salt and pepper.
6. Serve warm, garnished with slivered almonds.

Moroccan Chickpea and Tomato Soup

This hearty soup is full of bold flavors, with a mix of aromatic spices and robust chickpeas.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 can (14 ounces) diced tomatoes
• 4 cups vegetable broth
• Salt and pepper to taste

Cooking Method:

1. Heat olive oil in a pot, add onion and garlic, sauté until soft.
2. Stir in cumin and coriander, cooking until fragrant.
3. Add chickpeas, tomatoes, and vegetable broth, bring to a simmer.
4. Simmer for 20 minutes, season with salt and pepper.
5. Serve hot, garnished with fresh cilantro.