13 Cozy Vegan Soups For Chilly Fall Nights (Easy & Make-Ahead)

with the kind of aromas that make people linger. This collection of 13 vegan fall soups brings together quick weeknight bowls, make-ahead crowd-pleasers, and a few showstopping pots for guests. Each recipe includes simple swaps, storage tips, and photo ideas so you can serve bowls that taste like comfort and look great on the table. Which one will you try first? Tell me in the comments.

1. Creamy Cauliflower and Leek Soup

This creamy cauliflower and leek soup is perfect for chilly fall days. It’s smooth, comforting, and packed with flavor. Serve it with crusty bread for a cozy meal!

Serves & Timings
Serves: 4 · Active Prep: 15 minutes · Cook Time: 25–30 minutes · Total Time: 40–50 minutes

Ingredients

• 1 medium head of cauliflower, chopped
• 2 leeks, cleaned and sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• 2 tablespoons olive oil
• Salt and pepper to taste
• Chopped chives for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, leeks, and garlic, and sauté until softened.
2. Add the cauliflower and vegetable broth. Bring to a boil, then reduce heat and simmer until the cauliflower is tender, about 15 minutes.
3. Blend the soup until smooth, then stir in the coconut milk. Season with salt and pepper. Serve hot, garnished with chives.

Tips

For extra flavor, roast the cauliflower before adding it to the soup. You can also add a pinch of nutmeg for a warm spice note.

Nutritional Information

This soup is low in calories and high in fiber, making it a healthy choice. Each serving contains approximately 150 calories, 5g of protein, and 10g of carbohydrates.

2. Mushroom and Barley Soup

This mushroom and barley soup is perfect for cozy fall days. It’s warm, hearty, and packed with flavor. Plus, it’s super easy to make!

Serves & Timings
Serves: 6 · Active Prep: 15 minutes · Cook Time: 40–50 minutes · Total Time: 60–70 minutes

Ingredients

• 1 cup pearl barley
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 4 cups vegetable broth
• 2 carrots, diced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until soft.
2. Stir in mushrooms and cook until they release their moisture. Add carrots, barley, broth, thyme, salt, and pepper.
3. Bring to a boil, then reduce heat and simmer for about 30 minutes, or until barley is tender. Garnish with fresh parsley before serving.

Tips:

For extra flavor, try adding a splash of soy sauce or nutritional yeast. This soup stores well, so make a big batch!

Nutritional Information:

Each serving has approximately 180 calories, 5g protein, and 3g fiber.

3. Chickpea and Spinach Soup

This chickpea and spinach soup is a warm hug in a bowl. Packed with protein and greens, it’s perfect for cozy fall evenings. Serve it with some crusty bread for a complete meal!

Serves & Timings

Serves: 4 · Active Prep: 10 minutes · Cook Time: 12–15 minutes · Total Time: 25 minutes

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 bell pepper, chopped
• 4 cups vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups fresh spinach
• 1 teaspoon cumin
• Salt and pepper to taste
• Juice of 1 lemon

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft.
2. Stir in carrot and bell pepper, cooking for another 5 minutes. Add vegetable broth, chickpeas, and cumin, bringing to a boil.
3. Reduce heat and simmer for 15 minutes. Stir in spinach and lemon juice, cooking until spinach is wilted. Season with salt and pepper before serving.

Tips

For extra flavor, add a pinch of red pepper flakes. This soup freezes well, so make a big batch!

Nutritional Information

Each serving has approximately 200 calories, 10g protein, and is rich in vitamins A and C.

4. Butternut Squash and Sage Soup

This butternut squash and sage soup is the perfect cozy dish for fall. It’s creamy, warm, and packed with flavor, making it a great choice for chilly evenings. Plus, it’s easy to make and full of healthy ingredients!

Serves & Timings
Serves: 6 · Active Prep: 20 minutes · Cook Time: 35–40 minutes · Total Time: 55–60 minutes

Ingredients

• 1 medium butternut squash, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 tablespoon fresh sage, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until softened.
2. Add the diced butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the squash is tender.
3. Stir in coconut milk and sage, then blend the soup until smooth. Season with salt and pepper before serving.

Tips:

For added flavor, roast the butternut squash before adding it to the soup. This soup can be stored in the fridge for up to a week.

Nutritional Information:

Approximately 180 calories per serving, rich in vitamins A and C.

5. Spicy Pumpkin and Coconut Soup

This spicy pumpkin and coconut soup is perfect for cozy fall evenings. The creamy texture and warm spices will wrap you in comfort, making it a go-to dish for the season. Plus, it’s super easy to make!

Serves & Timings
Serves: 4 · Active Prep: 10 minutes · Cook Time: 15–20 minutes · Total Time: 30–35 minutes

Ingredients

• 1 medium pumpkin, peeled and cubed
• 1 can (400ml) coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon chili powder
• 4 cups vegetable broth
• Salt and pepper to taste
• Pumpkin seeds for garnish

Instructions

1. In a large pot, sauté the onion, garlic, and ginger until fragrant.
2. Add the cubed pumpkin and chili powder, stirring for a few minutes.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until the pumpkin is tender, about 20 minutes.
4. Blend the soup until smooth, then stir in the coconut milk. Season with salt and pepper.
5. Serve hot, garnished with pumpkin seeds.

Tips

For extra flavor, roast the pumpkin before adding it to the soup. You can adjust the spice level by adding more or less chili powder. This soup pairs well with crusty bread!

Nutritional Information

Each serving contains approximately 250 calories, 10g of fat, 35g of carbs, and 5g of protein.

6. Roasted Tomato and Basil Soup

This roasted tomato and basil soup is perfect for cozy fall days. It’s warm, comforting, and packed with flavor. Serve it with some crusty bread for a delightful meal!

Serves & Timings
Serves: 4 · Active Prep: 10 minutes · Cook Time: 35–40 minutes · Total Time: 50 minutes

Ingredients

• 2 pounds ripe tomatoes, halved
• 1 medium onion, chopped
• 4 cloves garlic, peeled
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 2 cups vegetable broth
• 1 cup fresh basil leaves
• 1 tablespoon balsamic vinegar
• Optional: a splash of coconut cream for creaminess

Instructions

1. Preheat your oven to 400°F (200°C). On a baking sheet, toss the tomatoes, onion, and garlic with olive oil, salt, and pepper. Roast for about 25-30 minutes until caramelized.
2. Transfer the roasted vegetables to a pot, add vegetable broth, and bring to a simmer. Stir in the fresh basil and balsamic vinegar.
3. Blend the soup until smooth using an immersion blender or a regular blender. Adjust seasoning and add coconut cream if desired. Serve warm!

Tips:

For a smoky flavor, add a pinch of smoked paprika. This soup can be stored in the fridge for up to 5 days or frozen for later use. Canned San Marzano tomatoes are a fine substitute in offseason — simmer to concentrate flavor.

Nutritional Information:

This soup is low in calories and rich in vitamins A and C. Each serving contains approximately 150 calories, 5g of protein, and 7g of fat.

7. Carrot and Ginger Soup

This carrot and ginger soup is perfect for cozy fall days. The sweet carrots blend beautifully with the spicy ginger, creating a warm and comforting bowl. It’s simple to make and packed with nutrients!

Serves & Timings
Serves: 4 · Active Prep: 10 minutes · Cook Time: 20–25 minutes · Total Time: 35 minutes

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cups carrots, peeled and chopped
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth
• 1 can coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté until soft.
2. Add the carrots and ginger, cooking for another 5 minutes. Pour in the vegetable broth and bring to a boil.
3. Reduce heat and simmer until the carrots are tender, about 20 minutes. Blend the soup until smooth, then stir in the coconut milk. Season with salt and pepper.
4. Serve hot, garnished with fresh cilantro.

Tips

For extra flavor, try adding a squeeze of lime juice before serving. This soup can be stored in the fridge for up to 5 days and also freezes well. Pair it with crusty bread for a complete meal!

Nutritional Information

Each serving contains approximately 180 calories, 6g of protein, 8g of fat, and 25g of carbohydrates. It’s rich in vitamins A and C, making it a healthy choice for fall.

8. Lentil and Sweet Potato Chowder

This lentil and sweet potato chowder is a warm hug in a bowl. It’s creamy, hearty, and packed with flavor, making it perfect for chilly fall days. Enjoy it with some crusty bread for a cozy meal!

Serves & Timings
Serves: 6 · Active Prep: 15 minutes · Cook Time: 30 minutes · Total Time: 45 minutes

Ingredients

• 1 cup red lentils, rinsed
• 1 medium sweet potato, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 bell pepper, chopped
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Chopped green onions for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and bell pepper, cooking until softened.
2. Stir in sweet potato, lentils, cumin, smoked paprika, salt, and pepper. Pour in vegetable broth and bring to a boil.
3. Reduce heat and simmer for about 25-30 minutes, or until lentils and sweet potatoes are tender. Use an immersion blender to puree the soup to your desired consistency.
4. Serve hot, garnished with chopped green onions.

Tips

For extra creaminess, add a splash of coconut milk before serving. You can also top it with avocado or a dollop of vegan sour cream for added flavor. Red lentils break down and thicken the chowder; if you want whole lentils, use brown/green and increase cook time to 30–35 minutes.

Nutritional Information

This chowder is rich in protein and fiber from the lentils and sweet potatoes, making it a filling and nutritious option. Each serving contains approximately 250 calories, 10g protein, and 8g fiber.

9. Zucchini and Basil Soup

This zucchini and basil soup is a warm hug in a bowl. It’s creamy, fresh, and perfect for those chilly fall days. Plus, it’s super easy to whip up!

Serves & Timings
Serves: 4 · Active Prep: 10 minutes · Cook Time: 25–30 minutes · Total Time: 40 minutes

Ingredients

• 4 medium zucchinis, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup fresh basil leaves
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup coconut cream (optional)

Instructions

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until soft.
2. Add the chopped zucchinis and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes.
3. Stir in the basil leaves and blend the soup until smooth. Season with salt, pepper, and coconut cream if desired.

Tips:

For added flavor, try roasting the zucchini before adding it to the soup. This soup pairs well with crusty bread or a fresh salad.

Nutritional Information:

This soup is low in calories and high in vitamins A and C, making it a nutritious choice for any meal.

10. Wild Rice and Mushroom Soup

This Wild Rice and Mushroom Soup is a warm hug in a bowl. It’s packed with earthy flavors and is perfect for chilly fall days. Enjoy it with some crusty bread for a cozy meal!

Serves & Timings
Serves: 6 · Active Prep: 15 minutes · Cook Time: 45–60 minutes (includes cooking rice) · Total Time: 75 minutes

Ingredients

• 1 cup wild rice
• 4 cups vegetable broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups mushrooms, sliced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery, cooking until softened.
2. Stir in mushrooms, thyme, and rosemary, cooking for another 5 minutes.
3. Add the wild rice and vegetable broth. Bring to a boil, then reduce heat and simmer for 45 minutes, or until rice is tender.
4. Season with salt and pepper. Serve hot, garnished with fresh parsley.

Tips

For extra creaminess, stir in a splash of coconut milk before serving. You can also add spinach or kale for added nutrition! Wild rice takes a long time — pre-cook or use ready-to-heat packets for faster assembly.

Nutritional Information

Each serving contains approximately 200 calories, 5g protein, 3g fat, and 35g carbohydrates.

11. Spiced Carrot and Lentil Soup

This spiced carrot and lentil soup is perfect for cozy fall days. It’s warm, hearty, and packed with flavor, making it a go-to comfort food. Plus, it’s super easy to whip up!

Serves & Timings
Serves: 4 · Active Prep: 10 minutes · Cook Time: 25–30 minutes · Total Time: 40 minutes

Ingredients

• 4 large carrots, chopped
• 1 cup red lentils, rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. In a large pot, sauté the onion and garlic until soft.
2. Add the chopped carrots, lentils, cumin, coriander, and turmeric. Stir for a minute.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 20 minutes until the lentils and carrots are tender.
4. Blend the soup until smooth, then season with salt and pepper.
5. Serve hot, garnished with fresh cilantro.

Tips

For added creaminess, stir in a splash of coconut milk before serving. You can also adjust the spices to your liking!

Nutritional Information

This soup is rich in protein from the lentils and packed with vitamins from the carrots. It’s a great source of fiber and low in calories, making it a healthy choice for any meal.

12. Apple and Celery Root Soup

This warm and creamy apple and celery root soup is perfect for cozy fall days. The sweetness of the apples pairs beautifully with the earthy flavor of celery root, creating a comforting bowl of goodness. Top it off with a sprinkle of cinnamon for that extra autumn touch!

Serves & Timings
Serves: 4 · Active Prep: 15 minutes · Cook Time: 25–30 minutes · Total Time: 45 minutes

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 medium celery root, peeled and diced
• 2 apples, peeled and diced
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cinnamon
• 1/4 cup coconut milk (optional)
• Fresh apple slices for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened, about 5 minutes.
2. Add celery root and apples, stirring for another 5 minutes. Pour in vegetable broth, salt, pepper, and cinnamon.
3. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the celery root is tender.
4. Blend the soup until smooth, then stir in coconut milk if using. Serve warm, garnished with fresh apple slices.

Tips:

For added depth, try roasting the celery root before adding it to the soup. This soup can be stored in the fridge for up to 3 days or frozen for later use.

Use a tart-sweet apple for balance and add a small pinch of nutmeg for warmth if you like.

Nutritional Information:

This soup is low in calories and high in fiber, making it a healthy choice for a light meal. Each serving has approximately 150 calories, 3g protein, 5g fat, and 25g carbohydrates.

13. Roasted Red Pepper and Tomato Soup

This roasted red pepper and tomato soup is a warm hug in a bowl. It’s creamy, comforting, and packed with flavor, making it perfect for chilly fall days. Pair it with some crusty bread for a cozy meal!

Serves & Timings
Serves: 4 · Active Prep: 10 minutes · Cook Time: 35–40 minutes · Total Time: 50 minutes

Ingredients

• 2 red bell peppers, roasted and peeled
• 4 cups canned diced tomatoes
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 cup coconut cream (optional for creaminess)

Instructions

1. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until soft.
2. Add roasted red peppers, diced tomatoes, vegetable broth, basil, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Blend the soup until smooth using an immersion blender or a regular blender. Stir in coconut cream if using, and heat through.
4. Serve hot, garnished with extra herbs or a swirl of cream if desired.

Tips

For a smoky flavor, try adding a pinch of smoked paprika. This soup stores well in the fridge for up to 5 days and can be frozen for up to 3 months.

Nutritional Information

Each serving contains approximately 150 calories, 5g of protein, 7g of fat, and 20g of carbohydrates. It’s a great source of vitamins A and C!

FAQs

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