There’s nothing as comforting or nourishing on a crisp fall day as homemade soup or stew. Whether you’re a newbie cook or a longtime soup-maker, this collection of our favorite vegan soup and stew recipes for fall has something for everyone, from creamy chowders to chunky stews, noodle soups, and lots more. Oil-free and loaded with fresh fall produce, they’re wickedly healthy, too. Be sure to make plenty: They taste even better the next day, and leftovers are the perfect ready meal for a busy night.
For more comforting meal ideas, check out our cozy curries or these hearty chilis. In the mood for pasta? You’ll love browsing our vegan mac and cheese
Khow Suey (Burmese Curry Noodle Soup)
One pot and 25 minutes is all it takes to make this ginger-infused brothy noodle soup, which bursts with rich flavor thanks to curry powder and a generous amount of garlic. Frozen mixed veggies make it quick and easy, while chickpea flour is an excellent gluten-free option for thickening the broth, adding a subtle nutty flavor. Yum!
“This is delicious… If I had a restaurant, this would be on the menu.” —Jill
“This is delicious… If I had a restaurant, this would be on the menu.” —Jill
Easy Vegan Corn Chowder
This cozy corn chowder is as popular with little ones as it is with adults. Fresh parsley and thyme give it an herbal lift, and a single potato plus almond flour thicken it up nicely. Pro tip: An immersion blender is a godsend for blending soup—it’s quick, and there’s so much less mess!
Best-Ever Beefless Stew
Even the most ardent meat-eaters won't miss the meat in this scrumptious stew. Large cubes of portobello mushroom add rich meaty flavor while fresh rosemary and parsley make the velvety tomato broth one to savor. Note: If you don't have fresh rosemary, use dried rosemary instead.
Hearty Purple Cabbage Soup
If you’re looking for a comforting meal, this purple cabbage soup recipe is one to reach for—because really, is there anything more snuggly than a good potato and cabbage soup. Stir some frozen peas in before you serve it for extra sweetness and a nice pop of green. Writes a fan, “This is a stellar soup that I’m adding to my regular rotation.”
Butternut Squash and Red Lentil Soup
This simple protein-packed soup is a reader favorite and wonderfully versatile. Store-bought mirepoix keeps prep simple right off the bat (or feel free to make your own). You can use either parsnip or celeriac; both pair beautifully with the natural sweetness of butternut squash. To finish, stir in coconut milk, lime zest and juice, and fresh thyme for a fall soup worth sharing.
“This soup is killer, and definitely good enough for guests! Wonderful for winter, with all the root vegetables.” —Nora
“This soup is killer, and definitely good enough for guests! Wonderful for winter, with all the root vegetables.” —Nora
Vegan Taco Soup
This belly-warming taco soup brings all the flavors of the Mexican classic in a hearty, comforting bowl. A roasted tomato, onion, and chile base gives the broth smoky depth, while corn, black beans, and jackfruit add heft. Crisp tortilla strips add crunch, and cilantro brightens every spoonful.
“This is very yummy. I love a little bit spicy, so I added a little cayenne pepper.” —Nancy
“This is very yummy. I love a little bit spicy, so I added a little cayenne pepper.” —Nancy
Autumn Lima Bean Stew
Stew stalwarts such as potato, onion, mushroom, and carrot set the stage for this hearty stew, which also features warming fall spices and hefty cooked-from-scratch lima beans. A can of tomatoes and a touch of tomato paste lend a faint tart flavor, making every mouthful one to savor. Writes a commenter: “I made this for friends on a movie night. It was a hit.”
Pinto Bean and Hominy Soup
Hominy gives this Instant Pot soup its signature chewy texture and subtle corn flavor, which Southwestern spices and a lush Tofu Sour Cream perfectly round out. Pinto beans and bell pepper add substance, while a fragrant broth ties it all together. Note: You can also make this on the stovetop.
Roasted Red Pepper and Squash Soup with Chickpeas
This delicious clear-broth pumpkin soup gets its good looks from a packed-with-flavor garnish of oven-roasted red bell pepper, tahini, freshly crushed garlic, and chopped parsley. Want to just throw everything into the pot? No problem; that’ll work, too!
Thai Vegetable Noodle Soup
Ready in 25 minutes, this nourishing noodle soup is a boon for busy weeknights. The recipe gets its yummy flavor from a simple homemade Thai Spice Blend. You’ll feel like a five-star chef after this one! One fan reports: “This is so easy and phenomenal. ... A new favorite staple.” For more Asian noodle soups, try: Wild Mushroom Vegan Pho, Vegan Miso Soup with Noodles and Tofu, and Garlicky Bok Choy Noodle Soup.
Persian Yellow Split Pea and Eggplant Stew
Yellow split peas give this Persian-inspired stew a creamy, earthy base, while eggplant lends a velvety texture and tangy tomato keeps things lively. A masterly blend of saffron, cumin, coriander, cinnamon, turmeric, and cardamom, add a complex flavor that tickles your taste buds in the most satisfying way. Notes a fan: “Great recipe, an easy, healthy version of a Persian comfort food.”
Chipotle Butternut Squash Soup
Want a new way to prepare butternut squash soup that’s wickedly easy? This seven-ingredient soup combines squash, tomatoes, onions, and garlic with a touch of chipotle for gentle heat. Plant-based milk gives it a velvety finish, and with everything cooked and blended in one pot, it couldn’t be easier. (No immersion blender? No problem: You can also blend the soup in a regular blender or food processor.)
“This was so easy to make and the taste is delicious… I’ll be making this all winter.” —Bridget
“This was so easy to make and the taste is delicious… I’ll be making this all winter.” —Bridget
Wild Mushroom Soup with Rosemary
There’s nothing cozier than a bowl of mushroom soup, and this one gets its deep, earthy flavor from a mix of dried porcini and fresh mushrooms. Plant milk and a little oat flour make the broth luxuriously creamy without any dairy. Low in calories and big on flavor, this is an excellent starter soup.
“Love it!” —M
“Love it!” —M
Instant Pot Kidney Bean Dal
Rich and velvety, this hearty kidney bean dal uses dried kidney beans and is easy enough to cook midweek and tasty enough to serve at a dinner party. In true Instant Pot fashion, the melding of flavors is heavenly.
Lentil and Spinach Soup
At the heart of this nourishing vegan fall soup is the rich meaty flavor of lentils combined with tender and sweet butternut squash. Earthy spinach and lemon zest added in the last few minutes of cooking gives a fresh citrusy flavor, transforming it into something special. A fan writes, "Absolutely delicious! The lemon rind and juice really liven up this soup."
Slow-Cooker Vegan Cassoulet
This fan-favorite slow-cooker stew combines some convenient pantry staples—canned fire-roasted tomatoes, three varieties of canned beans—with fresh veggies such as kale, onion, celery, carrot, and parsnip. Add a snip or two of fresh rosemary and thyme to tie all the flavors together. One reviewer writes, “This is one of my favorite dishes so far!”
Jackfruit Pozole Verde
There’s nothing like ripe tomatillos to add vibrant flavor to your cooking. In this scrumptious twist on the popular Mexican pozole soup, chewy hominy and fleshy jackfruit are cooked in a brightly flavored blended base of tomatillos, spinach, and chile peppers. Garnish with red cabbage slaw, onion, cilantro, and lime wedges for a festive fall soup you’ll want to make again and again.
Butternut-Bulgur Chili
Oven-roasted roma tomatoes, jalapeño chile, poblano peppers, onion, and garlic add a smoky depth of flavor to this hearty chili. Bulgur wheat adds density while the sweetness of butternut squash complements the mole-inspired flavors of cocoa powder and warming spices. Shares one reviewer: “This is going into the fall rotation for sure! So many great flavors!”
Slow-Cooker Ratatouille
With zucchini, eggplant, bell pepper, basil, and tomato having their last hurrah in the stores and/or in your garden, fall is a great time of year to make vegan ratatouille. Serve as a side, or as a main meal with cooked wheat berries, brown rice, or baked spuds.
Microwave Sweet Potato and Kale Chili
This microwaved sweet potato chili is a life-saver for cooking in small spaces such as in a dorm room or hotel. Pico de gallo and chili seasoning add complex flavor with minimal fuss while canned tomato lends tartness, white beans add heft, and fresh kale makes every bite a green one. Note: The only tools you’ll need are a microwave, bowl, knife, and chopping board.
Creamy Carrot Soup
Transform a bag of carrots and a red bell pepper into this festive golden soup worthy of any celebration. A squeeze of lemon brightens the flavor and fresh rosemary and thyme add a herbaceous lift. Garnish with pomegranate seeds, finely chopped parsley, and a drizzle of homemade cashew cream. Don’t be afraid to get creative and make this one your own; as one reviewer shares, “I mixed the veggies with the cashew cream and water in the blender and sent it off. It was a hit!”
Curried Sweet Potato Soup
This thick fall soup gets its richness from roasting the sweet potatoes, bell peppers, and onion first, which enhances their natural sweetness. Then, simply blend them with curry powder, red pepper flakes, garlic, vegetable broth, and a splash of apple cider vinegar for a flavorful kick.
Creamy Vegan Broccoli Chowder with Garlic Croutons
A blended base of broccoli, white beans, and potato lend rich, earthy notes to this creamy vegan chowder, while dried dill weed boosts the background flavor perfectly. Cooked in a hot oven, the crispy garlic croutons only take a few minutes and make the soup extra special. A commenter shares, “Love this soup! Have made it several times and it is a favorite. Great taste.” For another fall-friendly broccoli soup, check out our Cream of Broccoli Soup.
Autumn Butternut Squash Soup
With tender-sweet butternut squash, end-of-season yellow and red bell peppers, and onion for extra sweetness, this fabulous fall soup is one for the whole family. Cauliflower florets add textural contrast while toasted caraway seeds lend woody-citrus notes. Writes one fan: “Fabulous! Simple, great flavor. Love the caraway. One of my go-to winter recipes.”
Spaghetti Squash Pho
In this veggie-forward take on traditional Vietnamese pho, thin strands of spaghetti squash stand in for rice noodles. A seasoning bag, filled with fresh turmeric root, fresh ginger, fresh basil, and other spices, punches up the flavor of the broth. Soy sauce–coated tofu lends saltiness, while mushrooms add a satisfying umami flavor. Shares a fan, “This is one great pho. Will be repeating.”
Curried Butternut Squash and Cauliflower Stew
This saucy vegetable curry, loaded with fall-favorite veggies such as butternut squash, cauliflower, and spinach, is perfect comfort food for cooler nights. Serve over whole grain rice—basmati is good—and if desired, top with lime wedges, jalapeño peppers, and/or cilantro.
Hearty Vegan Red Bean Chili
This scrumptious chili combines pantry staples such as canned kidney beans, fire-roasted tomatoes, and millet with fresh ingredients such as sweet red bell peppers, onion, and poblano chile peppers. You’ll be digging into this one within 50 minutes. A reviewer writes, “Don’t be afraid of the millet! It gives the chili a meat-like texture, and fooled my husband. … This recipe was a winner.”
Jackfruit Chowder
Plenty of potato and a kaleidoscope of colorful veggies come together in this hearty chowder. Mild-flavored jackfruit soaks up the subtle, earthy flavors of the veggies, and fresh thyme and parsley add a charming green-earthiness that makes every mouthful a delight.
Caribbean Black Bean Soup with Mango Relish
This restaurant-quality soup is surprisingly easy to make. Brown rice, seasoned black beans, tender veggies, and a spicy-sweet mango topping create a heavenly mash-up of flavors. Writes one reader: “My parents converted to WFPB eating after I made this for them.” Note: You can use fresh or frozen mango.
Lentil Vegetable Soup
Crammed with meaty brown lentils and staple veggies, this satisfying soup is a longtime fan favorite. As one reader put it: “So delicious! My husband wants me to make this every week!”
Tempeh Chili
In this stand-out kidney bean chili, hearty tempeh and smoky fire-roasted tomatoes add robust flavor while fresh jalapeño and chili powder kick up the spice factor. Add lemon juice just before serving for a zesty finish that perfectly rounds out the flavors. Writes a fan: “Can’t recommend this enough!”
Harvest Moon Squash Soup
This smooth butternut squash soup deserves a spot in every vegan’s recipe box. The success lies with a blended base of butternut squash seasoned with sundried tomatoes and smoked paprika for a subtly smoky flavor. For a fancy presentation, garnish with wild rice.
Butternut Squash and Red Bean Stew
Kidney beans add an earthy heft to this comforting and perfectly balanced stew, while tender butternut squash adds natural sweetness, effortlessly balancing the acidity of tomato. Serve as is or over your favorite grain.
Leek, Apple, and Hazelnut Soup
For something special, try this distinctive fall soup from chef and food writer Jody Eddy. Light enough to serve as a starter yet full of character, it’s made with apples, leeks, and hazelnuts, and infused with thyme, rosemary, and a hint of nutmeg for aromatic depth.
Tortilla Soup
With a full-bodied tomato-veggie base studded with green peas and corn, this vegan tortilla soup is tasty with a capital “T.” Garnished with crispy oil-free tortilla strips, creamy avocado, fresh tomato, green onions, and cilantro, there is as much gastronomic magic above the waterline as there is below.
Harvest Vegetable Instant Pot Minestrone
Starring cooked-from-scratch white beans, a scrumptious root vegetable medley, and dried shell pasta, this rustic minestrone comes together quickly in an Instant Pot or other multicooker. One reader notes: “This is super popular at our house. Even my SAD-eating 12 year old loves it.” Also see our Vegan Minestrone Soup with Potatoes and Kale.
Vegan Vegetable Korma
Get your korma fix with this scrumptious oil-free plant-based version. Fresh ginger, cardamom, and other tantalizing spices add melt-in-your-mouth flavor to a creamy cashew-enriched sauce sweetened with dates and packed with fork tender veggies. Serve with steamed brown basmati grains or whole wheat naan.
King Oyster Vegan Cioppino
Fennel, white wine (or vegetable broth), lemon juice, and plenty of fresh herbs give lively flavor to this vegan twist on the popular seafood soup. Chickpeas add heft, fire-roasted tomatoes lend smokiness, and a generous portion of king oyster mushrooms ensure every slurp is packed with umami flavor.
By Lisa Esile, MS ,
Your recipes look so good. Are they free to copy or print?
Hi Lonna,
Yes, they are free to print or copy. Just click on the recipe you want to copy, then look for the ‘Print/Save Recipe’ button at the top, just under the image. You will need to provide your email address, but that’s it!
Made it this week and it was AWESOME!! However, I did make a few tweaks:
1. I didn’t use dried Italian seasoning, instead I used whatever fresh herbs I had – organo & thyme
2. I didn’t add parsley
3. I added more tomato paste
4. And I added several splashes of red wine
Happy heathy life