Award Winning Vegan Soup Recipes for Every Season

Discover the heartwarming world of award-winning vegan soup recipes that not only nourish your body but also delight your taste buds. These soups are crafted with wholesome, plant-based ingredients that bring out vibrant flavors and comforting textures.

Whether you’re a seasoned vegan or simply looking to add more nutritious meals to your routine, these recipes promise to impress with their rich depth and satisfying warmth. From creamy bisques to hearty stews, each soup is a celebration of vegetables, legumes, and spices that come together in perfect harmony.

In this blog, we’ll explore three standout vegan soups that have won accolades for their exquisite taste and innovative use of ingredients. Along the way, you’ll find tips for perfecting each recipe, suggestions for variations, and detailed nutrition facts so you can enjoy these dishes guilt-free.

Ready to turn your kitchen into a vegan soup haven? Let’s dive into these award-winning recipes that are sure to become staples in your meal rotation.

Why You’ll Love These Recipes

Flavorful and nutritious: Each recipe is designed to maximize flavor using fresh, natural ingredients without any animal products. Expect layers of taste from aromatic herbs, spices, and hearty vegetables.

Easy to make: These soups require minimal prep and simple cooking techniques, making them perfect for busy weeknights or cozy weekend meals.

Versatile and customizable: Whether you want a creamy texture or a chunky stew, these recipes allow plenty of room for personalization to suit your taste and dietary needs.

Perfect for all seasons: From light and refreshing spring soups to rich and warming winter bowls, these recipes are adaptable year-round.

Ingredients

Creamy Butternut Squash & Coconut Soup

• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 1 can (14 oz) coconut milk
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Hearty Lentil & Kale Soup

• 1 cup green lentils, rinsed
• 1 bunch kale, chopped (about 3 cups)
• 2 large carrots, diced
• 2 celery stalks, diced
• 1 large onion, chopped
• 4 cloves garlic, minced
• 6 cups vegetable broth
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 2 tbsp olive oil
• Salt and pepper, to taste

Spicy Roasted Tomato & Red Pepper Soup

• 6 large ripe tomatoes, quartered
• 2 red bell peppers, seeded and quartered
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1-2 red chili peppers, seeded (adjust for spice preference)
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried basil
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Equipment

• Large soup pot or Dutch oven
• Blender or immersion blender
• Cutting board and sharp knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Baking sheet (for roasting vegetables)
• Colander (for rinsing lentils and vegetables)

Instructions

Creamy Butternut Squash & Coconut Soup

1. Preheat the oven to 400°F (200°C). Toss cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized.
2. While the squash roasts, heat a large pot over medium heat. Add a splash of olive oil and sauté the chopped onion until translucent, about 5 minutes.
3. Add minced garlic, ground ginger, and cinnamon. Cook for another minute until fragrant.
4. Transfer the roasted squash to the pot, pour in the vegetable broth, and bring to a boil. Reduce heat and simmer for 10 minutes to meld flavors.
5. Remove from heat and carefully blend the soup until smooth using an immersion blender or in batches with a countertop blender.
6. Return soup to the stove, stir in the coconut milk, and warm through. Adjust seasoning with salt and pepper.
7. Serve hot, garnished with fresh cilantro.

Hearty Lentil & Kale Soup

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, sautéing until softened, about 7 minutes.
2. Add garlic, smoked paprika, and dried thyme. Cook for 1-2 minutes until aromatic.
3. Stir in rinsed lentils and tomato paste. Mix well to coat lentils in the spices and paste.
4. Pour in vegetable broth, bring to a boil, then reduce heat to low and simmer for 25-30 minutes until lentils are tender.
5. Add chopped kale and continue cooking for another 5-7 minutes until kale wilts.
6. Season with salt and pepper to taste.
7. Serve warm with crusty bread for a complete meal.

Spicy Roasted Tomato & Red Pepper Soup

1. Preheat oven to 425°F (220°C). Toss tomatoes and red bell peppers with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet.
2. Roast vegetables for 30 minutes until softened and slightly charred.
3. In a large pot, heat remaining olive oil over medium heat. Sauté onion, garlic, and red chili peppers for 5 minutes.
4. Add roasted vegetables to the pot along with vegetable broth, smoked paprika, and dried basil.
5. Bring to a simmer and cook for 10 minutes to infuse flavors.
6. Blend soup until smooth using an immersion blender or in batches, then return to pot and warm through.
7. Adjust seasoning and serve garnished with fresh basil leaves.

Tips & Variations

For extra creaminess in the butternut squash soup, add a handful of soaked cashews before blending.

If you prefer a chunkier lentil soup, reserve some cooked lentils and add them back after blending half the soup.

Adjust the heat in the roasted tomato soup by including or omitting chili peppers. For a smoky flavor, try adding a dash of liquid smoke.

Swap kale for spinach or Swiss chard in the lentil soup based on seasonal availability.

To save time, use pre-chopped vegetables or frozen butternut squash cubes.

Nutrition Facts

Serving Suggestions

These vegan soups pair beautifully with a variety of sides and toppings.

• Try serving with freshly baked Hamburger Bun Sourdough or warm crusty bread for dipping.
• Top the lentil soup with a drizzle of tahini or a sprinkle of nutritional yeast for added umami.
• Serve the butternut squash soup with toasted pumpkin seeds or a swirl of coconut cream for a gourmet touch.
• For a refreshing contrast, enjoy your soup alongside a crisp salad like the Half Runner Beans Recipe.
• Leftover soup can be blended into sauces or used as a base for other dishes, reducing waste and maximizing flavor.

Conclusion

These award-winning vegan soup recipes are a testament to the incredible flavors and textures that plant-based cooking can deliver. Each soup offers a unique experience, from the creamy sweetness of butternut squash and coconut to the hearty, protein-packed lentil and kale, and the bold, spicy notes of roasted tomato and red pepper.

They are not only delicious but also packed with nutrients that support a healthy lifestyle.

Whether you’re cooking for family, entertaining guests, or simply craving a comforting bowl on a chilly day, these soups are sure to impress and satisfy. Plus, they’re easy to customize and perfect for meal prep.

Don’t forget to explore other fantastic recipes on our site like the Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe or the delightful Glazed Twist Donut Recipe to round out your vegan meal adventures.

Happy cooking, and may your kitchen be filled with warmth and wonderful aromas!

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