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In this post

• Creamy Vegan Soups (No Dairy Needed)
  • Creamy Pumpkin Soup
  • Butternut Squash & Apple Soup
  • Carrot & Ginger Soup
  • Potato Leek Soup
  • Creamy Broccoli Soup
• Protein-Packed Vegan Soups
  • Lentil & Vegetable Soup
  • Chickpea “Chicken” Noodle Soup
  • Black Bean & Sweet Potato Chili
  • Vegan Split Pea Soup
  • Red Lentil Curry Soup
• Quick Vegan Soups (30 Minutes or Less)
  • Tomato Basil Soup
  • Miso Vegetable Soup
  • Vegan Tortilla Soup
  • Curried Cauliflower Soup
  • Vegan Minestrone
• Freezer-Friendly & Meal Prep Soups
  • Vegan Cabbage Soup
  • Mushroom Barley Soup
  • Vegan Corn Chowder
  • Sweet Potato & Carrot Soup
  • White Bean & Kale Soup
• Cozy Fall Favorites
  • Vegan French Onion Soup
  • Roasted Garlic Soup
  • Vegan Pho (Fall Edition)
  • Smoky Pumpkin Black Bean Soup
  • Vegan Ramen
• Tips for Making Easy Fall Soups
• Easy Fall Soup Meal Prep Plan
• FAQs About Vegan Fall Soups

Crisp mornings, cozy sweaters, crunchy leaves… fall is officially here. And let’s be honest, when the weather cools down, there’s nothing better than curling up with a bowl of warm soup. But here’s the catch—most recipes out there look complicated, take forever, and leave you with a pile of dishes.

That’s why I’ve rounded up the ultimate list of 25 easy fall soups (all vegan!). These recipes are cozy, hearty, budget-friendly, and simple enough for even the busiest weeknights.

Whether you want something creamy and indulgent, quick and protein-packed, or a big-batch soup to freeze for later, this guide has you covered.

Why Vegan Fall Soups Are the Best:

• Budget-friendly: Beans, lentils, and seasonal veggies cost way less than meat.
• Quick and easy: Many soups come together in 30 minutes or less.
• Comfort food without the heaviness: You’ll feel full and satisfied, but not sluggish.
• Meal-prep friendly: Make a big pot and reheat all week—hello, stress-free lunches!

Trust me, once you start making these, you’ll wonder how you ever survived fall without them.

The Ultimate List: 25 Easy Vegan Fall Soups

Instead of just giving you one long list, I’ve broken them into categories so you can find exactly what you’re craving.

Creamy Vegan Soups (No Dairy Needed)

1. Creamy Pumpkin Soup 🎃

Ingredients (serves 4):

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) pumpkin puree
• 3 cups vegetable broth
• 1 cup coconut milk (from a can, full-fat is best)
• 1 tsp ground cinnamon
• ¼ tsp nutmeg
• Salt & pepper, to taste

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion and garlic until soft.
2. Stir in pumpkin puree, broth, and spices. Simmer for 10 minutes.
3. Blend with an immersion blender until smooth (or transfer carefully to a blender).
4. Stir in coconut milk, season to taste, and warm through.
5. Serve with crusty bread.

Tip: Add a pinch of cayenne or smoked paprika for a little kick.

2. Butternut Squash & Apple Soup 🍎

Ingredients (serves 4):

• 1 tbsp olive oil
• 1 medium butternut squash, peeled and cubed (or 1 bag pre-cut squash, ~4 cups)
• 2 apples, peeled, cored, and chopped
• 1 onion, chopped
• 3 cups vegetable broth
• 1 tsp thyme (dried or fresh)
• ½ tsp cinnamon
• 1 cup coconut milk
• Salt & pepper, to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Sauté onion until soft.
2. Add squash, apples, thyme, and cinnamon. Stir for 2 minutes.
3. Pour in broth, bring to a boil, then reduce heat and simmer 20 minutes until squash is soft.
4. Blend until smooth.
5. Stir in coconut milk and season to taste.

Optional: Top with toasted pumpkin seeds or a drizzle of maple syrup.

3. Carrot & Ginger Soup 🥕

Ingredients (serves 4):

• 1 tbsp olive oil
• 1 onion, chopped
• 1 lb carrots, peeled and chopped (about 5–6 medium)
• 1 tbsp fresh ginger, grated
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 tbsp lemon juice
• Salt & pepper, to taste

Instructions:

1. Heat olive oil in a pot. Add onion and cook until soft.
2. Stir in carrots and ginger, cook for 3 minutes.
3. Add broth, bring to boil, then reduce heat and simmer 20 minutes until carrots are tender.
4. Blend until creamy.
5. Stir in coconut milk and lemon juice. Adjust seasoning.

Serving idea: Sprinkle with fresh cilantro or parsley for brightness.

4. Potato Leek Soup 🥔

Ingredients (serves 4):

• 1 tbsp olive oil
• 2 leeks, cleaned and sliced (white + light green parts only)
• 3 medium potatoes, peeled and chopped
• 4 cups vegetable broth
• ½ cup raw cashews (soaked in hot water for 15 minutes)
• 1 cup water
• Salt & pepper, to taste

Instructions:

1. Heat olive oil in a large pot. Add leeks and cook until soft.
2. Add potatoes and broth. Bring to a boil, reduce heat, and simmer 15 minutes until potatoes are tender.
3. Drain cashews and blend with 1 cup water until creamy.
4. Blend soup until smooth, then stir in cashew cream.
5. Season with salt & pepper and reheat gently.

Optional: Add a sprinkle of chives or vegan cheese shreds before serving.

5. Creamy Broccoli Soup 🥦

Ingredients (serves 4):

• 1 tbsp olive oil
• 1 onion, chopped
• 3 cups broccoli florets
• 2 medium potatoes, peeled and cubed
• 4 cups vegetable broth
• 1 cup coconut milk (or cashew cream)
• 2 tbsp nutritional yeast (optional, for cheesy flavor)
• Salt & pepper, to taste

Instructions:

1. Heat olive oil in a pot, sauté onion until translucent.
2. Add broccoli and potatoes, stir for 2 minutes.
3. Pour in broth, bring to a boil, then simmer 15 minutes until potatoes are soft.
4. Blend until smooth and creamy.
5. Stir in coconut milk and nutritional yeast, then season to taste.

Serving tip: Top with crunchy croutons or toasted sunflower seeds.

🌱 Protein-Packed Vegan Soups

6. Lentil & Vegetable Soup

Ingredients (serves 4–6):

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 cup dried green or brown lentils (rinsed)
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 tsp thyme
• 1 tsp smoked paprika
• 2 cups chopped kale or spinach
• Salt & pepper, to taste

Instructions:

1. Heat oil in a large pot. Sauté onion, garlic, carrot, and celery for 5 minutes.
2. Stir in lentils, tomatoes, broth, and seasonings.
3. Bring to a boil, then reduce heat and simmer 25–30 minutes until lentils are tender.
4. Stir in kale/spinach just before serving.
5. Season and enjoy with bread or crackers.

7. Chickpea “Chicken” Noodle Soup

Ingredients (serves 4):

• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 garlic cloves, minced
• 1 can (15 oz) chickpeas, drained & rinsed
• 6 cups vegetable broth
• 1 tsp oregano
• 1 tsp thyme
• 1 bay leaf
• 4 oz dry pasta (elbow, fusilli, or noodles of choice, use protein pasta for extra protein)
• Salt & pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat oil in a pot, sauté onion, carrot, celery, and garlic for 5 minutes.
2. Add chickpeas, broth, oregano, thyme, and bay leaf. Simmer 15 minutes.
3. Stir in pasta and cook according to package directions until tender.
4. Remove bay leaf, season to taste, and sprinkle with fresh parsley.

8. Black Bean & Sweet Potato Chili

Ingredients (serves 4–6):

• 1 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 medium sweet potatoes, peeled and diced
• 2 cans (15 oz each) black beans, drained & rinsed
• 1 can (14 oz) diced tomatoes
• 3 cups vegetable broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt & pepper, to taste
• Toppings: avocado, cilantro, lime wedges

Instructions:

1. Heat oil in a large pot. Sauté onion and garlic until fragrant.
2. Add sweet potatoes, beans, tomatoes, broth, and spices. Stir well.
3. Bring to a boil, reduce heat, and simmer 25–30 minutes until sweet potatoes are tender.
4. Season to taste and serve with toppings of choice.

9. Vegan Split Pea Soup

Ingredients (serves 4–6):

• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 2 cups dried green split peas (rinsed)
• 7 cups vegetable broth
• 1 tsp thyme
• 1 tsp smoked paprika
• 1 bay leaf
• Salt & pepper, to taste

Instructions:

1. Heat oil in a pot, sauté onion, carrot, celery, and garlic for 5 minutes.
2. Stir in split peas, broth, thyme, smoked paprika, and bay leaf.
3. Bring to a boil, reduce heat, and simmer 45–50 minutes until peas are soft and soup thickens.
4. Remove bay leaf, season to taste, and serve warm.

Tip: For extra creaminess, blend half the soup and stir it back in.

10. Red Lentil Curry Soup

Ingredients (serves 4):

• 1 tbsp coconut oil (or olive oil)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder (or garam masala)
• 1 cup red lentils (rinsed)
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 tsp turmeric (optional)
• Salt & pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat oil in a large pot. Sauté onion, garlic, and ginger until fragrant.
2. Stir in curry powder, turmeric, and lentils. Toast for 1 minute.
3. Add broth, tomatoes, and coconut milk. Bring to a boil.
4. Reduce heat and simmer 20–25 minutes until lentils are soft.
5. Season to taste, garnish with cilantro, and serve with naan or rice.

⏱️ Quick Vegan Soups (30 Minutes or Less)

11. Tomato Basil Soup 🍅

Ingredients (serves 4):

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cans (14 oz each) crushed tomatoes
• 2 cups vegetable broth
• 1 tsp sugar (balances acidity)
• ½ cup fresh basil leaves (or 1 tsp dried)
• ½ cup coconut milk (optional, for creaminess)
• Salt & pepper, to taste

Instructions:

1. Heat olive oil in a pot. Sauté onion and garlic until soft (about 3 minutes).
2. Stir in tomatoes, broth, and sugar. Simmer for 10 minutes.
3. Blend with fresh basil until smooth.
4. Stir in coconut milk if using, then season with salt & pepper.

Serving idea: Pair with a vegan grilled cheese for the ultimate comfort combo.

12. Miso Vegetable Soup 🍵

Ingredients (serves 4):

• 6 cups water or vegetable broth
• 3 tbsp white or yellow miso paste
• 1 cup mushrooms, sliced (shiitake or button)
• 1 carrot, julienned or thinly sliced
• 1 cup spinach or bok choy
• 1 block firm tofu, cubed
• 2 green onions, sliced

Instructions:

1. In a pot, bring water/broth to a simmer.
2. Whisk miso paste into ½ cup hot broth until dissolved, then stir back into pot.
3. Add mushrooms, carrots, and tofu. Simmer 5 minutes.
4. Stir in spinach/bok choy until wilted.
5. Garnish with green onions and serve warm.

Tip: Don’t boil miso directly — it loses its flavor and nutrients. Always add it at the end.

13. Vegan Tortilla Soup 🌶️

Ingredients (serves 4):

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 bell pepper, chopped
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) black beans, drained & rinsed
• 3 cups vegetable broth
• 1 tsp cumin
• 1 tsp chili powder
• Juice of 1 lime
• Toppings: crispy tortilla strips, avocado, cilantro

Instructions:

1. Heat olive oil in a pot. Sauté onion, garlic, and bell pepper for 5 minutes.
2. Stir in tomatoes, beans, broth, cumin, and chili powder. Simmer 15 minutes.
3. Squeeze in lime juice before serving.
4. Top with tortilla strips, avocado, and cilantro.

Shortcut: Buy pre-made tortilla chips and crumble them on top if you don’t feel like frying strips.

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14. Curried Cauliflower Soup 🌼

Ingredients (serves 4):

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 head cauliflower, chopped into florets
• 1 tbsp curry powder
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt & pepper, to taste

Instructions:

1. Heat olive oil in a pot. Sauté onion and garlic until fragrant.
2. Stir in cauliflower and curry powder, cook for 2 minutes.
3. Add broth, bring to a boil, then simmer 15 minutes until cauliflower is tender.
4. Blend until smooth. Stir in coconut milk and season to taste.

Optional garnish: Fresh cilantro or a drizzle of coconut cream.

15. Vegan Minestrone 🍲

Ingredients (serves 4–6):

• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1 zucchini, chopped
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) white beans, drained & rinsed
• 4 cups vegetable broth
• 1 tsp Italian seasoning
• 1 cup small pasta (like ditalini or elbow)
• 2 cups spinach or kale
• Salt & pepper, to taste

Instructions:

1. Heat olive oil in a pot. Sauté onion, carrots, celery, and garlic for 5 minutes.
2. Add zucchini, tomatoes, beans, broth, and Italian seasoning. Simmer 10 minutes.
3. Stir in pasta and cook until tender (about 8 minutes).
4. Add spinach/kale at the end and stir until wilted.
5. Season to taste and serve hot.

Meal-prep tip: Cook the pasta separately if you plan to store leftovers—this keeps it from getting mushy.

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❄️ Freezer-Friendly & Meal Prep Soups

16. Vegan Cabbage Soup 🥬

Ingredients (serves 6–8):

• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• ½ head green cabbage, chopped
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 tsp oregano
• 1 tsp smoked paprika
• Salt & pepper, to taste

Instructions:

1. Heat oil in a large pot. Sauté onion, carrot, celery, and garlic for 5 minutes.
2. Add cabbage, tomatoes, broth, oregano, and smoked paprika.
3. Bring to a boil, reduce heat, and simmer 30 minutes until veggies are tender.
4. Season to taste and serve hot.

Freezer tip: Cool completely before freezing in individual portions.

17. Mushroom Barley Soup 🍄

Ingredients (serves 6):

• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 garlic cloves, minced
• 3 cups mushrooms, sliced (cremini or button)
• 1 cup pearl barley
• 6 cups vegetable broth
• 1 tsp thyme
• 1 bay leaf
• Salt & pepper, to taste

Instructions:

1. Heat olive oil in a pot. Sauté onion, carrots, and garlic for 5 minutes.
2. Add mushrooms, stir, and cook until softened.
3. Stir in barley, broth, thyme, and bay leaf.
4. Bring to a boil, reduce heat, and simmer 35–40 minutes until barley is tender.
5. Remove bay leaf, season, and enjoy.

Freezer tip: Barley keeps its texture well—this soup tastes even better reheated.

18. Vegan Corn Chowder 🌽

Ingredients (serves 4–6):

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 medium potatoes, diced
• 3 cups corn kernels (fresh, frozen, or canned)
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 tsp smoked paprika
• Salt & pepper, to taste

Instructions:

1. Heat oil in a pot. Sauté onion and garlic until soft.
2. Add potatoes, corn, broth, and paprika. Simmer 15 minutes until potatoes are tender.
3. Blend half the soup until creamy, then stir it back in.
4. Stir in coconut milk, season, and serve.

Meal prep idea: Garnish with chives or vegan bacon bits for extra flavor.

19. Sweet Potato & Carrot Soup 🥕🍠

Ingredients (serves 4):

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 medium sweet potatoes, peeled & diced
• 3 carrots, peeled & chopped
• 4 cups vegetable broth
• 1 tsp cumin
• 1 cup coconut milk
• Salt & pepper, to taste

Instructions:

1. Heat oil in a pot. Sauté onion and garlic for 3 minutes.
2. Add sweet potatoes, carrots, broth, and cumin. Simmer 20 minutes until veggies are soft.
3. Blend until smooth and creamy.
4. Stir in coconut milk, season, and reheat gently.

Freezer tip: This soup keeps its silky texture even after thawing.

20. White Bean & Kale Soup 🥬

Ingredients (serves 4–6):

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 cans (15 oz each) white beans, drained & rinsed
• 6 cups vegetable broth
• 1 tsp Italian seasoning
• 2 cups chopped kale
• Juice of 1 lemon
• Salt & pepper, to taste

Instructions:

1. Heat oil in a pot. Sauté onion, garlic, and carrots for 5 minutes.
2. Add beans, broth, and Italian seasoning. Simmer 15 minutes.
3. Stir in kale and cook until wilted (about 5 minutes).
4. Squeeze in lemon juice, season, and serve warm.

Meal prep tip: Store in jars for grab-and-go lunches.

🍁 Cozy Fall Favorites

21. Vegan French Onion Soup 🧅

Ingredients (serves 4):

• 2 tbsp olive oil
• 4 large onions, thinly sliced
• 3 garlic cloves, minced
• 2 tbsp soy sauce or tamari
• 6 cups vegetable broth
• 1 tsp thyme
• Salt & pepper, to taste
• 4 slices baguette (toasted)
• ½ cup vegan cheese shreds (optional, for topping)

Instructions:

1. Heat olive oil in a large pot. Add onions and cook on medium-low, stirring often, until golden and caramelized (about 25 minutes).
2. Stir in garlic and soy sauce, cooking for 1–2 minutes.
3. Add broth and thyme, simmer 15 minutes.
4. Season to taste. Ladle into bowls.
5. Top each with toasted bread and vegan cheese. Broil briefly to melt, if desired.

22. Roasted Garlic Soup 🧄

Ingredients (serves 4):

• 2 whole garlic bulbs
• 1 tbsp olive oil
• 1 onion, chopped
• 2 potatoes, peeled & diced
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt & pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Slice tops off garlic bulbs, drizzle with oil, wrap in foil, and roast 30 minutes until soft.
2. In a pot, sauté onion in olive oil until soft.
3. Add potatoes and broth, simmer 15 minutes until tender.
4. Squeeze roasted garlic into the pot. Blend until creamy.
5. Stir in coconut milk, season, and reheat gently.

Serving idea: Sprinkle with fresh thyme or chives for extra flavor.

23. Vegan Pho (Fall Edition) 🍜

Ingredients (serves 4):

• 6 cups vegetable broth
• 1 onion, halved
• 3 garlic cloves, smashed
• 1 thumb-sized piece ginger, sliced
• 2 tbsp soy sauce or tamari
• 1 cinnamon stick
• 2 star anise
• 6 oz rice noodles
• 1 cup mushrooms, sliced
• 1 cup broccoli florets
• 1 block tofu, cubed & pan-fried (optional)
• Toppings: lime wedges, bean sprouts, cilantro, jalapeño slices

Instructions:

1. In a pot, simmer broth with onion, garlic, ginger, soy sauce, cinnamon, and star anise for 20 minutes. Strain solids.
2. Meanwhile, cook rice noodles according to package instructions.
3. Add mushrooms and broccoli to broth, simmer 5 minutes.
4. Divide noodles into bowls, ladle hot broth over, and top with tofu and fresh toppings.

24. Smoky Pumpkin Black Bean Soup 🎃

Ingredients (serves 4):

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) pumpkin puree
• 1 can (15 oz) black beans, drained & rinsed
• 3 cups vegetable broth
• 1 tsp smoked paprika
• ½ tsp cumin
• Salt & pepper, to taste
• Juice of 1 lime

Instructions:

1. Heat oil in a pot. Sauté onion and garlic until fragrant.
2. Stir in pumpkin, beans, broth, paprika, and cumin.
3. Simmer 15 minutes.
4. Blend half the soup for creaminess, then stir it back in.
5. Add lime juice before serving.

Optional garnish: Avocado slices and cilantro.

25. Vegan Ramen 🍲

Ingredients (serves 4):

• 1 tbsp sesame oil (or olive oil)
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 6 cups vegetable broth
• 2 tbsp soy sauce or tamari
• 2 tbsp miso paste
• 6 oz ramen noodles (dry or fresh)
• 1 cup mushrooms, sliced
• 1 cup bok choy, chopped
• 1 cup shredded carrots
• Toppings: green onions, sesame seeds, chili oil

Instructions:

1. Heat sesame oil in a pot. Sauté onion, garlic, and ginger for 3–4 minutes.
2. Add broth, soy sauce, and miso paste. Stir well and bring to a simmer.
3. Add noodles, mushrooms, bok choy, and carrots. Cook until noodles are done (5–7 minutes).
4. Taste and adjust seasoning.
5. Serve hot with toppings of choice.

Tips for Making Easy Fall Soups

• Batch cook on Sunday – Double your recipe and freeze half for busy nights.
• Upgrade your broth – A spoonful of miso paste or veggie bouillon adds instant depth.
• Add greens at the end – Spinach, kale, or Swiss chard give your soup a nutrition boost.
• Don’t skip toppings – A swirl of coconut cream, toasted seeds, or fresh herbs makes soup restaurant-worthy.

Easy Fall Soup Meal Prep Plan

Want to simplify your week? Here’s a quick strategy:

1. Pick two soups from the list above.
2. Make both on Sunday.
3. Store in glass containers in the fridge (lasts up to 5 days).
4. Rotate them for easy lunches and dinners.

You’ll save time, money, and decision fatigue—and your future self will thank you.

FAQs About Vegan Fall Soups

What’s the best vegan soup to freeze?

Lentil soups, chilis, and split pea soups freeze really well. Creamy soups with coconut milk can separate a little, but they come back together with a quick stir.

How can I make vegan soups more filling?

Add beans, lentils, potatoes, or grains like rice and quinoa. They bulk up the soup and keep you full for hours.

Can I make vegan fall soups in a crockpot or Instant Pot?

Absolutely! Almost any soup recipe can be adapted. Just set it and forget it—perfect for busy days.

How do you thicken vegan soups without cream?

Blend part of the soup, use potatoes, add blended cashews, or stir in coconut milk. Each method makes soups creamy without dairy.

What toppings go well with fall soups?

Try pumpkin seeds, fresh herbs, vegan sour cream, coconut yogurt, or homemade croutons. They add flavor and crunch.

Wrap-Up: Your Coziest Fall Ever

Fall is all about slowing down, enjoying the little things, and yes—eating lots of soup. These 25 easy fall soups (all vegan!) prove that comfort food can be healthy, affordable, and quick.

So grab your favorite mug, pick one (or three) from this list, and get cooking. Trust me, you’ll be making these on repeat until spring.

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You may also like this FALL recipe: Vegan Pumpkin Spice Muffins

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Hungry for more? Check out these fall favorites:

• Spiced Carrot-Pumpkin Soup (Vegan) – Perfect for Chilly Days
• High-Protein Vegan Lasagna
• 7 Busy Weeknight Easy Fall Recipes
• 9 Easy Fall Vegan Recipes High in Protein (Made in 15 Minutes or Less)

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