Looking for a cozy way to warm up? I put together a list of nine vegan blended soup recipes that are rich and satisfying. Each one is easy to make and perfect for any time of year.
These soups promise comfort and flavor, making them a great addition to your kitchen lineup. Get ready to enjoy simple meals that everyone will love.
Contents
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Creamy Tomato Basil Soup
Ingredients:
- 4 cups canned crushed tomatoes
- 1 cup vegetable broth
- 1 cup raw cashews, soaked in water for at least 2 hours
- 1/4 cup fresh basil leaves
- 2 cloves garlic
- 1 small onion, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
- Drain the soaked cashews and add them to a blender along with the crushed tomatoes, vegetable broth, garlic, onion, and olive oil.
- Blend until smooth and creamy. If the soup is too thick, add a little more vegetable broth to reach your desired consistency.
- Pour the mixture into a pot and heat it over medium heat.
- Once it starts to simmer, add the fresh basil leaves, salt, and pepper.
- Stir everything together and cook for another 5-10 minutes, allowing the flavors to meld.
- Taste and adjust the seasoning if needed.
- Serve hot, garnished with extra basil if desired. Using glass meal containers for storage can help keep your soup fresh and free from unwanted odors.
Curried Coconut Butternut Squash Soup
- 1 medium butternut squash, peeled and cubed
- 1 can (13.5 oz) coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 tablespoon olive oil
- 4 cups vegetable broth
- Salt and pepper to taste
- Optional: a dash of cayenne pepper or chili flakes for heat
Instructions:
- Grab a large pot and heat the olive oil over medium heat.
- Throw in the chopped onion and minced garlic, cook until they’re soft and fragrant, about 5 minutes.
- Add the curry powder and stir for about a minute to toast the spices.
- Toss in the cubed butternut squash and coat it with the onion and spices. Cook for another 5 minutes.
- Pour in the vegetable broth and bring everything to a boil.
- Turn down the heat and let it simmer until the squash is tender, about 20 minutes.
- Turn off the heat and use an immersion blender to blend everything until smooth. If you don’t have one, carefully transfer the soup to a regular blender in batches.
- Return the blended soup to the pot and stir in the coconut milk. Warm it through but don’t let it boil.
- Season with salt, pepper, and optional cayenne or chili flakes if you want some heat.
- Serve hot, and enjoy your creamy, spicy vegan blended soup!
Glass jars with airtight lids are excellent for storing leftover soup and keeping it fresh.
Spicy Roasted Red Pepper and Cauliflower Soup
Ingredients:
- 2 red bell peppers
- 1 head cauliflower, cut into florets
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions:
- Preheat your oven to 400°F (200°C). Cut the red bell peppers in half, remove seeds, and place them on a baking sheet. Toss the cauliflower florets with a little olive oil, salt, and pepper, and spread them on the same sheet. Roast for about 20-25 minutes until the peppers are charred and the cauliflower is tender.
- While the vegetables roast, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for another minute.
- Remove the roasted peppers from the oven, let them cool slightly, then peel off the skins and roughly chop. Add the roasted peppers and cauliflower to the pot.
- Pour in the vegetable broth, then stir in smoked paprika, cayenne pepper, salt, and black pepper. Bring everything to a boil, then reduce the heat and simmer for about 10 minutes to let the flavors meld.
- Use an immersion blender or transfer the soup to a blender in batches. Blend until smooth and creamy.
- Taste and adjust seasoning if needed. Serve hot, garnished with chopped cilantro or parsley if you like.
To ensure your soup stays fresh and delicious, consider storing leftovers in airtight glass containers, which can help keep food fresh and prevent leaks.
Lentil and Spinach Soup with Lemon
- 1 cup dried lentils, rinsed
- 4 cups vegetable broth
- 2 cups fresh spinach, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 lemon, juiced
- Salt and pepper to taste
Instructions:
- Grab a large pot and heat the olive oil over medium heat. Add the chopped onion and cook until it becomes soft and translucent, about 5 minutes. Toss in the minced garlic and cook for another minute.
- Pour in the rinsed lentils and vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes, or until the lentils are tender.
- Once the lentils are soft, use an immersion blender or transfer the soup to a blender in batches. Blend until smooth, then return it to the pot if needed.
- Stir in the chopped spinach and cook for another 2-3 minutes until it wilts.
- Squeeze in the lemon juice and add salt and pepper to taste. Give the soup a good stir.
- Serve hot, and enjoy your vegan blended lentil and spinach soup with a fresh lemon twist.
Mushroom and Wild Rice Soup
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 8 oz mushrooms (such as cremini or button), sliced
- 1 cup cooked wild rice
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh thyme or parsley for garnish (optional)
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until it’s soft and translucent, about 5 minutes.
- Toss in the minced garlic and sliced mushrooms. Cook until the mushrooms are browned and have released their moisture, about 7 minutes.
- Stir in the cooked wild rice and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
- Pour in the coconut milk and stir well. Let the soup simmer for another 5 minutes to let the flavors combine.
- Season with salt and pepper to taste. If you want, sprinkle with fresh thyme or parsley before serving.
- Serve hot, and enjoy your vegan mushroom and wild rice blended soup!
Carrot Ginger Soup with Coconut Milk
- 1 tablespoon olive oil
- 1 large onion, chopped
- 4 large carrots, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- Salt and pepper to taste
- Optional: a squeeze of lime or chopped cilantro for garnish
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until it softens, about 5 minutes.
- Toss in the chopped carrots, garlic, and ginger. Cook for another 5-7 minutes, stirring occasionally.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer until the carrots are tender, about 20 minutes.
- Turn off the heat and use an immersion blender or transfer the soup in batches to a blender. Puree until smooth.
- Pour the coconut milk into the blender and blend again until fully combined.
- Return the soup to the pot if needed, season with salt and pepper, and heat through.
- Serve hot, garnished with a squeeze of lime or chopped cilantro if desired.
Zucchini and Avocado Soup with Lime
- 2 medium zucchinis, chopped
- 1 ripe avocado, peeled and pitted
- 1 lime, juiced
- 2 cups vegetable broth
- 1 clove garlic, minced
- Salt and pepper to taste
- Optional: fresh cilantro for garnish
Instructions:
- Grab the zucchinis and chop them into smaller pieces. Set aside.
- In a blender, add the chopped zucchinis, avocado, lime juice, vegetable broth, and minced garlic.
- Blend everything until smooth and creamy. If it’s too thick, add a little more vegetable broth to thin it out.
- Pour the soup into a pot and heat over medium-low heat for about 5 minutes, just enough to warm it up.
- Taste and add salt and pepper as needed.
- Serve the soup warm, garnished with fresh cilantro if you like.
Sweet Potato and Black Bean Soup
- 2 large sweet potatoes, peeled and chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- Optional toppings: chopped cilantro, lime wedges, diced avocado
Instructions:
- Grab a large pot and heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until they’re soft and fragrant, about 5 minutes.
- Throw in the chopped sweet potatoes, cumin, smoked paprika, salt, and pepper. Stir everything around so the spices coat the sweet potatoes.
- Pour in the vegetable broth and bring the mixture to a boil. Lower the heat and let it simmer for about 20 minutes, or until the sweet potatoes are tender.
- Once cooked, use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches and blend until smooth, then pour it back into the pot.
- Add the rinsed black beans and stir. Let the soup heat through for another 5 minutes.
- Taste and add more salt or pepper if needed. Serve hot with your favorite toppings like cilantro, lime, or avocado.
Pea and Mint Soup with a Touch of Dill
Ingredients:
- 2 cups frozen peas
- 1 cup fresh mint leaves
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon dried dill
- Salt and pepper to taste
Instructions:
- Heat the olive oil in a pot over medium heat. Add the chopped onion and garlic, and cook until they’re soft and fragrant, about 3-4 minutes.
- Pour in the vegetable broth and bring it to a simmer. Add the frozen peas and cook for about 5 minutes until they’re tender.
- Toss in the fresh mint leaves and dried dill. Let everything cook together for another 2 minutes.
- Turn off the heat and use an immersion blender or transfer the soup to a blender. Blend until smooth.
- Return the soup to the pot if you used a blender, and season with salt and pepper to taste.
- Serve warm, garnished with a few extra mint leaves if you like.
Conclusion
Just like a cozy blanket on a chilly day, these soups wrap you in warmth and comfort. They’re easy to make, full of flavor and packed with nourishing ingredients. Whether you’re craving something creamy, spicy or hearty, these recipes have you covered. So grab your blender and a pot. Your next satisfying plant-based meal is just a few steps away. Enjoy the delicious journey to a healthier, happier you!
