A collection of healthy, plant-based summer soup recipes. Includes creamy vegan soups, cold soups, and chunky chowders. All oil-free.
This healthy, oil-free gazpacho soup recipe uses fresh heirloom Kumato tomatoes. Enjoy this light, summer dish for an easy, quick plant-based meal.
Easy | Servings: 4 | Ready In: 5 minutes | Yield: 6 cups Light and refreshing, this Cold Cucumber Dill Soup swaps traditional milk and yogurt for plant-based coconut milk. This easy recipe can be made in just minutes. It is perfect for a healthy summer meal, using bright fresh herbs. A touch of lemon
The simple flavor of broccoli shines in this creamy, fat free vegan soup. The trick to this dairy-free recipe is canned beans.
Medium | Servings: 8 | Ready In: 45 minutes | Yield: 16 cups soup This hearty vegan soup pairs creamy barley with leeks and mushrooms for classic comfort-food flavor. The simple flavors in this oil-free recipe will fill your kitchen with aromas transporting you back to childhood. Make a big batch and freeze extras for
Medium | Servings: 6 | Ready In: 45 minutes | Yield: 12 cups soup Hearty barley is a budget-friendly whole grain that provides healthy fiber and protein. It pairs with seasonal winter vegetables and simple Italian flavors for this satisfying vegan soup. Enjoy this oil-free, plant-based recipe for an easy, yet satisfying, one-pot dinner. Serve with
Medium | Servings: 6 | Ready In: 60 minutes | Yield: 10 cups Sweet beets pair with other sweet root vegetables for this hearty oil-fee soup. Savory onion, leeks, and cabbage create balanced, satisfying flavor. This classic recipe is a must-have for cold winter nights. Serve with Pumpernickel Avocado Toast, Vegan Kale Waldorf Salad,
Medium | Servings: 5 | Ready In: 25 minutes | Yield: 8 cups Hearty minestrone soup brings simple Italian flavor to whatever vegetables are in season. This winter version uses hearty Swiss chard, potatoes, and red kidney beans. You can “clean out the fridge” with any vegetables in this fat-free,
Easy | Servings: 6 | Ready In: 30 minutes | Yield: 12 cups This easy, gluten-free, plant-based, vegan recipe is a celebration of fresh summer vegetables and authentic Peruvian flavor. Cooking the corncobs in the broth of this soup adds a subtle sweetness. This is a light, healthy taste of a South American favorite. Serve