This Roasted Sweet Potato Soup is the perfect blend of sweet and savory with caramelized veggies, zesty ginger, earthy rosemary, and creamy coconut milk. It’s the ultimate comfort bowl for chilly fall and winter nights! 

Sheet pan dinners are one of our absolute favorites for quick and easy weeknights. You can typically get them in the oven in 15 minutes or less, require very little hands-on time, and are great recipes to make when you need to clear out random bits and bobs from the fridge! 

This roasted sheet pan soup is exactly that. Simply toss all the veggies and aromatics on a sheet pan, roast until golden and caramelized, then blend until a beautifully rich and creamy soup forms.

If you love the ease of our Sheet Pan Red Pepper Pasta Sauce or Sheet Pan Tofu Fajitas, you’re going to love this easy vegan soup!

Ingredients You’ll Need 

• Vegetables: A blend of sweet potatoes, carrots, and bell pepper act as the base of the soup and yield the perfect creamy, earthy, subtly sweet soup. 
• Aromatics: We prefer shallots and a full head of roasted garlic in this soup for its mild, slightly sweet flavor that compliments the natural sweetness of the carrots and sweet potato. We also add a heaping tablespoon of freshly grated ginger for its zesty warmth and brightness. Trust us – it works!
• Fresh rosemary: A sprig of fresh rosemary adds additional aromatic flavor that compliments the earthiness in the veggies. For the best flavor, we recommend fresh rosemary, but ½ teaspoon of dried rosemary works in its place.
• Red lentils: Adds protein and creates a hearty, satisfying soup while blending seamlessly into the pureed texture.
• Broth: We prefer the extra savoriness and umami boost of vegan chicken broth, but if desired or needed, feel free to opt for your favorite vegetable broth.
• Lemon juice: Brightens the flavors of the soup, helping to keep it light and balanced. 
• Coconut milk: Adds a natural creaminess that enhances the velvety texture without any dairy. We recommend using full-fat coconut milk or an unsweetened vegan heavy cream for the best results.

How to Make Roasted Sweet Potato Soup

1. Prep the veggies. Add the sweet potatoes, carrots, shallots, and bell pepper to the baking sheet. 
2. Drizzle with oil and season. Drizzle all of the veggies with 2 tablespoons of olive oil and season with a pinch of salt and black pepper. Mix until everything is well coated, then spread back out into an even layer. 
3. Prep the garlic. Remove the excess skin from the garlic head, then cut a small portion off the top of the head to expose the garlic cloves. Place the garlic onto the baking sheet.
4. Roast for 45-60 minutes. Transfer the baking sheet to the preheated oven and roast for 45-60 minutes, flipping halfway through. When ready, the sweet potatoes should be soft and fork-tender. 
5. Cook the lentils. Meanwhile, in a 4-quart Dutch oven or large soup pot over medium heat, add the broth, lentils, rosemary leaves, and ginger. Bring to a boil, then cover with the lid. Lower the heat to a simmer and cook for 10-12 minutes or until the lentils are broken down and are soft. Remove from heat and discard the rosemary stems. 
6. Add the roasted garlic to the soup pot. After the veggies have roasted until fork tender, let the garlic cool until cool enough to handle, then carefully squeeze the roasted garlic cloves into the soup pot. Discard the skin. 
7. Add roasted vegetables. Next, add in the roasted vegetables and using an immersion blender, purée until smooth. 
8. Add lemon juice and coconut milk. Use the immersion blender once more until everything is well combined and creamy. Season with salt and cracked black pepper to taste and return to medium-low heat to warm through.   
9. Serve. Once warmed to your liking, ladle the soup into soup bowls and serve with a drizzle of coconut milk, cracked black pepper, and a sprinkle of chopped parsley. 

Storage Instructions

This soup will keep for up to 5 days in an airtight container in the refrigerator or up to 3 months in a freezer safe jar or bag. Reheat leftovers in a saucepan on the stovetop over medium-low heat or in the microwave in 30 second increments until warmed through. 

Once cooled, the soup will thicken, so if you find it’s too thick the next day, add an additional splash of vegan chicken broth and coconut milk until loosened and the perfect consistency again.

More Homemade Pureed SOups YOu May Enjoy:

Soups

Roasted Red Pepper Tomato Soup

Dinner

Easy Vegan Potato Leek Soup

Gluten Free

Cream of Mushroom Soup – Easy & Vegan

Appetizers and Sides

Easy Roasted Butternut Squash and Pear Soup

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Roasted Sweet Potato Soup Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Sweet Simple Vegan
• Total Time: 1 hour
• Yield: 6-8 Servings
• Diet: Vegan

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Description

This Roasted Sweet Potato Soup is the perfect blend of sweet and savory with caramelized veggies, zesty ginger, earthy rosemary, and creamy coconut milk. It’s the ultimate comfort bowl for chilly fall and winter nights! 

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Ingredients

• 2 large sweet potatoes, peeled and sliced in half
• 3 medium carrots, peeled
• 3 shallots, peeled
• 1 large bell pepper, whole
• 1 head garlic 
• 6 cups vegan chicken broth or vegetable broth
• 1 cup dry red lentils
• 2 sprigs fresh rosemary
• 1 heaping tablespoon fresh grated ginger
• 1 tablespoon lemon juice
• 1 cup coconut milk, plus more for serving
• Salt and pepper, to taste
• Parsley, for garnish

Equipment

• Large baking sheet
• Parchment paper or silicone baking mat
• 4-quart Dutch oven or large soup pot
• Spatula
• Immersion blender or high-speed blender
• Ladle

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Instructions

1. Preheat and prepare the baking sheet. Preheat the oven to 425 F and line a large baking dish with parchment paper or a baking mat. 
2. Prep the veggies. Add the sweet potatoes, carrots, shallots, and bell pepper to the baking sheet. 
3. Drizzle with oil and season. Drizzle with 2 tablespoons of olive oil and a pinch of salt and pepper, then mix. Spread everything out into one even layer.
4. Prep the garlic. Remove the excess skin from the garlic head, then cut a small portion of the top of the head to expose the garlic cloves. Place the garlic onto the baking sheet.
5. Roast for 45-60 minutes. Place the baking sheet into the oven and roast for 45-60 minutes or until the potatoes are fork tender, flipping everything halfway through. 
6. Cook the lentils. Meanwhile, in a 4-quart Dutch oven or soup pot, add the broth, lentils, rosemary, and ginger. Bring to a boil on medium heat, then put the lid on the pot. Lower the heat to a simmer and cook for 10-12 minutes or until the lentils are broken down and are soft. Remove from heat and discard the rosemary stems. 
7.  Add the roasted garlic and veggies to the soup pot. Squeeze out the now soft garlic into the soup pot and discard the skin. Transfer in the remaining vegetables, being sure to remove the stem from the bell pepper.
8. Add lemon juice and coconut milk. Using an immersion blender, purée until smooth. Add the lemon juice and coconut milk and blend once more—season with salt and pepper to taste. Return to medium-low heat to warm through.
9. Serve. Ladle into soup bowls and serve with a drizzle of coconut milk, freshly cracked pepper, and fresh parsley. 

Notes

• Storage: This soup will keep for up to 5 days in an airtight container in the refrigerator or up to 3 months in a freezer safe jar or bag. Once cooled, the soup will thicken, so if you find it’s too thick the next day, add an additional splash of vegan chicken broth and coconut milk until loosened and the perfect consistency again.
• Reheating: Warm leftovers in a saucepan on the stovetop over medium-low heat or in the microwave in 30-second increments until warmed through. 
• This recipe was inspired by Vanilla and Bean.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Stove Top

The post Roasted Sweet Potato Soup appeared first on Sweet Simple Vegan.

This Vegan Italian Wedding Soup is complete with vegan meatballs, a rich soup broth, and tender acini di pepe pasta for a vegan twist on the classic! Perfect for weeknights or an easy plant-based meal prep. 

We love all kinds of vegan soups, but we have a special place in our hearts for soups made with pasta. Not only are they warm and cozy, but they’re perfectly hearty, filling, and the best pick-me-up on a chilly night. After all, Vegan Chicken Noodle Soup is the go-to for almost everyone when they’re feeling under the weather. 

If you love our Italian Minestrone, Orzo Soup, or our cozy Vegan Chicken Gnocchi Soup, this Italian wedding soup is guaranteed to be a weeknight hit! 

Ingredients You’ll Need 

For the meatballs

• Vegan ground beef: Used as the main protein in these vegan meatballs. We find store-bought vegan beef recreates the most authentic hearty, chewiness of traditional meatballs. Use any store-bought brand you love. 
• Panko breadcrumbs: Helps bind the meatballs together while keeping them light and tender. You can also use Italian-style breadcrumbs, but they are difficult to find vegan. 
• Vegan parmesan: Adds a savory, cheesy flavor to the meatballs, enhancing the richness of the dish. Both store-bought and homemade vegan parmesan cheese works well. 
• Garlic: Fresh garlic provides additional depth of flavor and compliments the overall soup.
• Oil: Used for searing the meatballs and making them crispy on the outside. We recommend using your favorite olive oil.

For the Soup

• Aromatics: A classic blend of onion, carrots, celery, and garlic flavors the base of the soup and starts this recipe off right. 
• Vegan chicken broth: Adds a richer, umami-packed flavor to the soup broth. Or, if you prefer, opt for a good vegetable broth. 
• Dried oregano: Adds earthy notes that complement the aromatics in this wedding soup. If you have it, feel free to use 1 tablespoon of freshly chopped oregano. 
• Acini di pepe: The pasta of choice for Italian wedding soup! If you’re unable to find it near you, try another short cut pasta like orzo pasta. 
• Spinach: Adds a pop of freshness, color, and balances the richness in the broth and meatballs. 

How to Make Vegan Italian Wedding Soup

Make the Vegan Meatballs 

1. Prep the meatballs. Add the vegan ground beef, breadcrumbs, parsley, vegan parmesan, garlic, salt, and black pepper to a large bowl. Use your hands to mix together until evenly combined. Form small meatballs, about 1 tablespoon each, and place on a baking sheet. We made 16. 
2. Sear the meatballs. Heat a large skillet over medium heat. Add the olive oil and some of the formed meatballs, leaving room between each. Allow to cook, tossing occasionally, until browned. This is just to sear the outside-the meatballs will finish cooking in the soup. Once all the meatballs are seared, set aside. You might have to cook in multiple batches.

Prepare the Soup

1. Sauté the aromatics. Heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add the onion, carrots, celery, and salt. Sauté, stirring occasionally, until the vegetables are softened, about 8-10 minutes. Add the garlic and oregano, and sauté for another 1-2 minutes, until fragrant. 
2. Add the broth. Pour in the broth, stir to combine, and bring the soup broth to a boil. 
3. Add the acini di pepe. Once the soup broth is simmering, add the acini di pepe and lower the heat to a simmer. Cook, uncovered for 5 minutes. 
4. Finish cooking the meatballs. After 5 minutes, add the meatballs. Continue simmering until the pasta is al dente, another 3-5 minutes. 
5. Add the spinach and season to taste. Stir in the stopped spinach and cook until wilted. Taste and season with additional salt and black pepper as needed. 
6. Serve. Serve this Vegan Italian Wedding Soup while warm with vegan parmesan and freshly chopped parsley. Enjoy! 

Serving Suggestions

We love to serve this Italian Wedding Soup with a slice of crusty bread or focaccia and a simple Brussels Sprouts Caesar Salad. 

You can also serve it with a side of Simple Roasted Veggies or Pan-Fried Asparagus for an extra veggie boost! 

More Vegan Soup Recipes YOu May Enjoy:

Dinner

Easy Vegan Chicken Noodle Soup

Dinner

Easy Vegan Potato Leek Soup

Gluten Free

30-Minute Vegan Tortilla Soup

30 Minute Meals

Thai Red Curry Noodle Soup

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Vegan Italian Wedding Soup Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Sweet Simple Vegan
• Total Time: 45 minutes
• Yield: 6 servings
• Diet: Vegan

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This Vegan Italian Wedding Soup is complete with vegan meatballs, a rich soup broth, and tender acini di pepe pasta for a vegan twist on the classic! Perfect for weeknights or an easy plant-based meal prep. 

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Ingredients

Meatballs:

• 12 oz vegan ground beef
• ⅓ cup panko breadcrumbs
• ¼ cup parsley, finely chopped
• ¼ cup vegan parmesan
• 3 cloves garlic, grated
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil

Soup:

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• ½ teaspoon salt
• 4 cloves garlic, minced
• 10 cups vegan chicken broth (or vegetable broth)
• ½ teaspoon dried oregano
• 1 cup acini di pepe
• 3 cups spinach, roughly chopped
• Black pepper, to taste
• Vegan parmesan, for garnish
• Fresh parsley, for garnish

Equipment

• Large bowl
• 1-tablespoon cookie scoop
• Large skillet
• Tongs
• Spatula
• Large pot
• Ladle

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Instructions

Make the Vegan Meatballs

1. Prep the meatballs. Add the vegan ground beef, breadcrumbs, parsley, vegan parmesan, garlic, salt, and black pepper to a large bowl. Use your hands to mix together until evenly combined. Form small meatballs, about 1 tablespoon each, and place on a baking sheet. We made 16. 
2. Sear the meatballs. Heat a large skillet over medium heat. Add the olive oil and some of the formed meatballs, leaving room between each. Allow to cook, tossing occasionally, until browned. This is just to sear the outside-the meatballs will finish cooking in the soup. Once all the meatballs are seared, set aside. You might have to cook in multiple batches.

Prepare the Soup

1. Sauté the aromatics. Heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add the onion, carrots, celery, and salt. Sauté, stirring occasionally, until the vegetables are softened, about 8-10 minutes. Add the garlic and oregano, and sauté for another 1-2 minutes, until fragrant. 
2. Add the broth. Pour in the broth, stir to combine, and bring the soup broth to a boil. 
3. Add the acini di pepe. Once the soup broth is simmering, add the acini di pepe and lower the heat to a simmer. Cook, uncovered for 5 minutes. 
4. Finish cooking the meatballs. After 5 minutes, add the meatballs. Continue simmering until the pasta is al dente, another 3-5 minutes. 
5. Add the spinach and season to taste. Stir in the stopped spinach and cook until wilted. Taste and season with additional salt and black pepper as needed. 
6. Serve. Serve this Vegan Italian Wedding Soup while warm with vegan parmesan and freshly chopped parsley. Enjoy!

Notes

• Breadcrumbs: You can also use Italian-style breadcrumbs, but they are difficult to find vegan. Alternatively, you can also make your own by pulsing stale bread into crumbs in a food processor.
• Meatballs: This recipe will work just as well with your favorite store-bought vegan meatballs. Just make sure to brown them nicely before finishing cooking in the soup.
• Gluten-free: If you’d like to make this soup gluten-free, use gluten-free breadcrumbs and gluten-free acini di pepe, and double-check that your vegan ground beef is gluten-free. 
• Storage: Leftover soup will keep in an airtight container in the refrigerator for up to 4 days.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stove Top
• Cuisine: Italian

The post Vegan Italian Wedding Soup appeared first on Sweet Simple Vegan.

This Vegan French Onion Soup recipe is inspired by the original French classic. It’s complete with a rich, umami-packed broth topped with crusty bread and hot, gooey “cheese.” It’s the perfect cozy comfort food made completely vegan! 

We’ve put our spin on many classic soup recipes, from Vegan Broccoli Cheddar Soup, Vegan Chicken Noodle Soup, Vegan Chicken Gnocchi Soup, and Vegan Zuppa Toscana. This savory vegan soup recipe is no exception! 

Using just 11 simple ingredients and a few ingredient swaps, we’ve recreated the deep, savory flavors and cheesy goodness you expect from the traditional dish. Get ready to dive into a bowl of cozy comfort food! 

Ingredients You’ll Need 

• Vegan butter: Used to caramelize the onions and adds savory richness to the soup. If you don’t have any vegan butter on hand, olive oil is a great substitute.  
• Onions: You’ll need 3 pounds of yellow onions (about 5-6 onions). When slowly caramelized, the onions create a sweet, rich, savory soup broth that is iconic to French onion soup. 
• Sugar: A pinch of sugar helps to quicken the caramelization process and brings out the onions’ natural sweetness.  
• Dry white wine: Used to deglaze the pan while caramelizing the onions. We recommend sauvignon blanc, pinot grigio, or a dry riesling for their crisp acidity and light, neutral flavor. 
• Flour: All-purpose flour helps to thicken the soup broth and give it a velvety mouthfeel. 
• Broth: Traditional French onion soup is typically made with beef broth. To mimic that same deep, umami flavor, we made our French onion soup with vegan beef broth, but vegetable broth also works well. 
• Thyme: The fresh, aromatic notes of the thyme sprigs balance the sweetness of the caramelized onions and the richness of the broth.  
• Bay leaves: Similar to the fresh thyme, bay leaves add an earthy layer to the soup, contributing to the deep flavor profile.
• Dry sherry: While optional, a splash of dry sherry balances the soup’s richness by adding a tangy brightness. 
• French baguette: Day-old, crusty French bread works perfectly in this soup recipe. 
• Vegan mozzarella: Classic French onion soup is famously topped with gruyere cheese, but that is hard to come by in a dairy-free version. Our recipe testing found that vegan mozzarella was the next best thing. Feel free to opt for store-bought shreds as we did, or try our Homemade Vegan Mozzarella Cheese slices! 

Equipment Needed

• Large Dutch oven or pot of choice
• Spatula
• Sheet pan
• Ladle
• Oven-safe soup bowls (optional)

How to Make Vegan French Onion Soup

1. Caramelize the onions. Add the vegan butter to a large Dutch oven or pot of choice and melt over medium-low heat. Once melted, add the sliced onions, salt, and sugar. Cook until the onions are deeply caramelized, occasionally stirring with a wooden spoon to scrape the fond at the bottom of the pan. This should take 30-45 minutes. In the beginning, you’ll only need to stir the onions occasionally, but once they begin to brown, you’ll need to stir more frequently to prevent burning. If the onions begin to burn or stick to the pan, deglaze with water.
2. Add wine. Once the onions are a deep golden brown and jammy, add the wine to deglaze the pan and raise the heat to medium. Cook, stirring constantly, until the wine is cooked off, about 3-4 minutes. 
3. Add the flour. Sprinkle the flour over the caramelized onions and stir to coat. Cook for an additional minute to allow the flour to hydrate. 
4. Add the broth ingredients. Add in the broth, sprigs of fresh thyme, and bay leaves. Stir together and bring the soup broth to a simmer. Cover and simmer for 30 minutes, stirring occasionally.
5. Prepare the crouton. While the soup simmers, preheat the oven to 400F. Place the baguette slices on a sheet pan with a drizzle of olive oil and bake for 5-8 minutes or until lightly crispy. Remove from the oven and set aside. If using regular bowls, top the crispy baguette slices with vegan mozzarella cheese and return to the oven for another 10 minutes, until the cheese is melted.
6. Finish the soup. After the soup broth has simmered for 30 minutes, remove the soup from the heat. Add the dry sherry, if using, and black pepper to taste. Remove the thyme sprigs and bay leaves. 
7. Ladle into oven-safe bowls. Ladle the savory broth into oven-safe bowls and top with 1-2 slices of the crispy bread. Pile vegan mozzarella shreds on the bread, about 1/4 cup per bowl. 
8. Bake until cheesy. Place in the oven for 10 minutes, or until the cheese is melted. If using regular bowls, serve the soup and top with the prepared cheesy baguette slices.
9. Enjoy. Remove from the oven and allow to cool slightly before serving. Enjoy!

Serving Suggestions 

This soup is hearty enough to be enjoyed as a main dish, but if you’re looking for a few vegan side dishes to pair alongside it, you can’t go wrong with a simple Brussels Sprouts Caesar Salad or Pan-Fried Asparagus. French onion soup pairs beautifully with a glass of red or white wine.

Storage Instructions

Leftover soup will keep for up to 5 days in an airtight container in the refrigerator. For best results, store the soup broth and bread separately.

When reheating, heat the soup until warm on the stovetop or in the microwave, then transfer to an oven-safe serving bowl, top with leftover bread and cheese, and bake at 400F for 10 minutes, or until the cheese is gooey. 

More Vegan Soup REcipes You May Enjoy:

Gluten Free

Cream of Mushroom Soup – Easy & Vegan

Gluten Free

Mushroom Farro Soup

30 Minute Meals

Healthy Cabbage Soup 

Appetizers and Sides

Hearty Lentil Soup

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Vegan French Onion Soup Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Sweet Simple Vegan
• Total Time: 2 hours 10 minutes
• Yield: About 6 servings
• Diet: Vegan

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Description

This Vegan French Onion Soup recipe is inspired by the original French classic. Complete with a rich, umami-packed broth topped with crusty bread and hot gooey “cheese”. It’s the perfect cozy comfort food made completely vegan!

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Ingredients

• 1/4 cup (1/2 stick) vegan butter
• 3 lbs yellow onions (about 5–6 onions), sliced
• 1 teaspoon salt
• ½ teaspoon sugar
• 1 cup dry white wine
• 2 tablespoons all-purpose flour
• 8 cups vegan beef broth (or vegetable broth)
• 4 sprigs of thyme
• 2 bay leaves
• 1 tablespoon dry sherry (optional)
• 1 French baguette, sliced
• Vegan mozzarella shreds

Equipment

• Large Dutch oven or pot of choice
• Spatula
• Sheet pan
• Ladle
• Oven-safe soup bowls (optional)

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Instructions

1. Caramelize the onions. Add the vegan butter to a large Dutch oven or pot of choice and melt over medium-low heat. Once melted, add the sliced onions, salt, and sugar. Cook until the onions are deeply caramelized, occasionally stirring with a wooden spoon to scrape the fond at the bottom of the pan. This should take 30-45 minutes. In the beginning, you’ll only need to stir the onions occasionally, but once they begin to brown, you’ll need to stir more frequently to prevent burning. If the onions begin to burn or stick to the pan, deglaze with water.
2. Add wine. Once the onions are a deep golden brown and jammy, add the wine to deglaze the pan and raise the heat to medium. Cook, stirring constantly, until the wine is cooked off, about 3-4 minutes. 
3. Add the flour. Sprinkle the flour over the caramelized onions and stir to coat. Cook for an additional minute to allow the flour to hydrate. 
4. Add the broth ingredients. Add in the broth, sprigs of fresh thyme, and bay leaves. Stir together and bring the soup broth to a simmer. Cover and simmer for 30 minutes, stirring occasionally.
5. Prepare the crouton. While the soup simmers, preheat the oven to 400F. Place the baguette slices on a sheet pan with a drizzle of olive oil and bake for 5-8 minutes or until lightly crispy. Remove from the oven and set aside. If using regular bowls, top the crispy baguette slices with vegan mozzarella cheese and return to the oven for another 10 minutes, until the cheese is melted.
6. Finish the soup. After the soup broth has simmered for 30 minutes, remove the soup from the heat. Add the dry sherry, if using, and black pepper to taste. Remove the thyme sprigs and bay leaves. 
7. Ladle into oven-safe bowls. Ladle the savory broth into oven-safe bowls and top with 1-2 slices of the crispy bread. Pile vegan mozzarella shreds on the bread, about 1/4 cup per bowl. 
8. Bake until cheesy. Place in the oven for 10 minutes, or until the cheese is melted. If using regular bowls, serve the soup and top with the prepared cheesy baguette slices.
9. Enjoy. Remove from the oven and allow to cool slightly before serving.

Notes

• Storage: Leftover soup will keep for up to 5 days in an airtight container in the refrigerator. For best results, store the soup broth and bread separately.
• Reheating: Heat the soup until warm on the stovetop or in the microwave, then transfer to an oven-safe serving bowl, top with leftover bread and cheese, and bake at 400F for 10 minutes, or until the cheese is gooey.
• Serving Suggestion: This soup is hearty enough to be enjoyed as a main dish, but if you’re looking for a few vegan side dishes to pair alongside it, you can’t go wrong with a simple Brussels Sprouts Caesar Salad or Pan-Fried Asparagus. French onion soup pairs beautifully with a glass of red or white wine.

• Prep Time: 30 minutes
• Cook Time: 100 minutes
• Category: Soup, Entree
• Method: Stovetop and Oven

The post Vegan French Onion Soup appeared first on Sweet Simple Vegan.

If you’re looking for a healthy, comforting bowl of soup, this Roasted Red Pepper Tomato Soup is the ultimate recipe! It’s bursting with sweet peppers, crushed tomatoes, garlic, fresh basil, and a splash of full-fat coconut milk for a naturally vegan soup.

When browsing our Vegan Soup Recipes, we couldn’t believe we hadn’t yet shared our recipe for the best Roasted Red Pepper Tomato Soup. 

It’s one of our favorite creamy soups to make during the late summer and fall season when bell peppers are at their peak. Plus, we’ll teach you 3 easy ways to roast bell peppers at home for the best, smoky-sweet flavor! 

If you love our Roasted Red Pepper Pasta Sauce, you’ll love this Roasted Red Pepper Soup! 

Ingredients You’ll Need 

• Bell peppers: Roasted red peppers add a sweet, smoky flavor to this twist on a classic tomato soup. If you’re out of red bell peppers, you can also use yellow or orange peppers, but red peppers are the sweetest.
• Aromatics: Combining onion, carrot, celery, red pepper flakes, and garlic creates a flavorful foundation for this soup. As always, fresh is best! 
• Tomato paste: Adds a rich, concentrated tomato flavor that enhances the overall flavor and color of the soup. 
• Crushed tomatoes: Adds additional tomato flavor and helps create a soup with a nice, thick consistency. If you’d like to use fresh tomatoes from your summer garden, make your own Crushed Tomatoes from Scratch!
• Broth: We like to use our Easy Vegetable Broth in this soup, but you can also use a Vegan Chicken Broth for a more savory, umami flavor. 
• Coconut milk: Non-vegan tomato soups are often rich and creamy with a splash of heavy cream. We’re swapping the dairy cream for full-fat coconut milk for an identical rich creaminess.
• Sugar: It’s optional, but a small pinch of cane sugar can help balance the soup’s acidic flavors and enhance the peppers’ and carrots’ natural sweetness. 
• Fresh basil: Adds a natural freshness and pop of color that balances the rich flavors in the soup. 

The full ingredient measurements are at the bottom of the post in the recipe card.

How to Roast Red Peppers

When it comes to roasting your own peppers at home, there are 3 options: roasting in the oven, roasting in a hot skillet, or placing directly over an open flame on the stovetop. 

To roast the peppers in the oven, follow our Easy Tutorial on How to Roast Red Peppers in the Oven. 

To roast in a hot pan, preheat a grill pan or cast-iron skillet over medium heat. Once hot, add the peppers and cook, turning often, until the peppers blacken, blister, and are charred on all sides. 

Lastly, if roasting directly over an open flame, light a gas flame. Next, place the red bell peppers directly over the flame, turning often, until blackened, blistered, and charred on all sides. 

Remove the peppers from the heat, then place them into a large bowl, covering it with a lid, towel, or foil. 

Set the peppers aside to steam for 10 minutes.

Uncover the peppers, then using your hands, peel off the loose skin and discard along with the stems, seeds, and membranes. Roughly chop and set aside. 

How to Make Roasted Red Pepper Tomato Soup

1. Sauté the aromatics. Heat 2 tablespoons of cooking oil in a large pot over medium heat. Once heated, add the onion, carrot, celery, red pepper flakes, and a big pinch of salt and pepper. Cook for 4 minutes, stirring occasionally. 
2. Add garlic and tomato paste. Cook for 2 minutes more, allowing the tomato paste to deepen in color. 
3. Add remaining ingredients, except basil. Pour in the tomatoes, vegetable broth, coconut milk, sugar, and roasted peppers. Mix until everything is combined. Bring the pot to a boil, then reduce the heat and simmer for 10 minutes. 
4. Blend until smooth. After 10 minutes, remove the soup from the heat and blend using an immersion blender until smooth. Alternatively, transfer the soup to a high-speed blender in batches and blend until a smooth and creamy texture.
5. Garnish and serve. Season the soup with salt and black pepper to taste, then add the basil and pulse until combined. Serve warm with toppings, like additional fresh basil, Homemade Croutons, Vegan Parmesan Cheese, and Vegan Mozzarella. Enjoy! 

Serving Suggestions 

Just like a classic bowl of Vegan Tomato Soup, this Roasted Red Pepper Tomato Soup is the perfect appetizer, starter, or main dish. It’s one of our favorites to make during winter when we’re craving a comforting bowl of warm soup.

We love enjoying it alongside simple sides, such as a Vegan Grilled Cheese Sandwich, Brussels Sprouts Caesar Salad, Grilled Romaine Lettuce, or a hearty slice of Homemade Focaccia.

Storage Instructions

Leftover soup will keep for up to 5 days in an airtight container in the refrigerator, or 3 months in the freezer. Before storing, allow the soup to cool completely to room temperature. 

If frozen, allow the soup to thaw overnight before reheating, or reheat directly from frozen over low heat on the stovetop until warm and creamy.

More Vegan Soup Recipes You May Enjoy:

Dinner

Easy Vegan Potato Leek Soup

Gluten Free

30-Minute Vegan Tortilla Soup

Appetizers and Sides

Easy 6-Ingredient Tomato Soup (Vegan & Oil-free)

30 Minute Meals

Healthy Cabbage Soup 

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Roasted Red Pepper Tomato Soup Recipe

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• Author: Sweet Simple Vegan
• Total Time: 1 hour
• Yield: About 5 servings
• Diet: Vegan

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Description

If you’re looking for healthy, comforting bowl of soup, this Roasted Red Pepper Tomato Soup is the ultimate recipe! It’s bursting with sweet peppers, crushed tomatoes, garlic, fresh basil, and a splash of full-fat coconut milk for a naturally vegan soup.

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Ingredients

• 2 red bell peppers
• 1 medium onion, diced
• 1 carrot, diced 
• 1 rib celery, diced
• ¼ teaspoon red pepper flakes
• 6 cloves garlic, peeled and minced
• ¼ cup tomato paste
• 1 28-ounce can of crushed or peeled tomatoes in juices
• 3 cups vegetable broth
• 1 14-ounce can of coconut milk
• ½ teaspoon sugar (optional)
• 1/4 cup fresh basil, finely chopped 
• Salt and pepper, to taste

Equipment

• Large bowl with lid (or towel/foil for covering)
• Cutting board
• Sharp kitchen knife
• Large pot
• Spatula
• Immersion blender or high-speed blender

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Instructions

1. Roast red peppers. To roast them in the oven, check out this post. For stovetop roasting, preheat a grill pan or cast-iron skillet over medium heat if using or light a gas flame. Place the red bell peppers directly over the flame (or in the hot pan), turning often, until they blacken, blister, and are charred on all sides. Remove the peppers from heat, then place them into a large bowl, covering it with a lid, towel, or foil. Set aside to steam for 10 minutes. Uncover the peppers and use your hands to peel off the loose skin. Discard those, along with the stems, seeds, and membranes. Roughly chop and set aside.
2. Sauté the aromatics. Heat 2 tablespoons of cooking oil in a large pot over medium heat. Once heated, add the onion, carrot, celery, red pepper flakes, and a big pinch of salt and pepper. Cook for 4 minutes, stirring occasionally. 
3. Add garlic and tomato paste. Cook for 2 minutes more, allowing the tomato paste to deepen in color. 
4. Add remaining ingredients, except basil. Pour in the tomatoes, vegetable broth, coconut milk, sugar, and roasted peppers. Mix until everything is combined. Bring the pot to a boil, then reduce the heat and simmer for 10 minutes. 
5. Blend until smooth. After 10 minutes, remove the soup from the heat and blend using an immersion blender until smooth. Alternatively, transfer the soup to a high-speed blender in batches and blend until a smooth and creamy texture.
6. Garnish and serve. Season the soup with salt and black pepper to taste, then add the basil and pulse until combined. Reheat as needed, and serve warm with toppings, like additional fresh basil, Homemade Croutons, Vegan Parmesan Cheese, and Vegan Mozzarella. Enjoy! 

Notes

• Storage: Leftover soup will keep for up to 5 days in an airtight container in the refrigerator.
• Freezing: Store for 3 months in the freezer in an airtight container. If frozen, allow the soup to thaw overnight before reheating, or reheat directly from frozen over low heat on the stovetop until warm and creamy again.

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop

The post Roasted Red Pepper Tomato Soup appeared first on Sweet Simple Vegan.

This easy Vegan Corn Chowder recipe is one of those vegan soups that you’ll find yourself craving any time of year. It features a rich, creamy, savory soup broth filled with fresh corn kernels, a simple cashew cream, and tender potatoes. Have this hearty summer meal ready to eat in under 1 hour! 

When it comes to vegan summer soup recipes, there’s almost nothing better than corn chowder. There’s something so special about a creamy corn broth filled with creamy potatoes, tons of freshly grilled corn on the cob, and a blend of simple spices.

To make the creamy soup base, we used a cashew cream base similar to the base in our Vegan Broccoli Cheddar Soup. It adds the perfect richness while keeping the recipe almost entirely whole food plant-based! 

Ingredients You’ll Need 

• Cashew cream: Most traditional corn chowder recipes are made with a creamy combination of dairy milk and heavy cream. In recipe testing, we found a homemade cashew cream base to be the best dairy-free alternative. To make, you’ll need just 3 simple ingredients: raw cashews, unsweetened non-dairy milk, and miso paste. 
• Vegan butter: Adds richness and depth of flavor to the chowder. If needed, opt for your favorite cooking oil of choice, such as olive oil or avocado oil. 
• Aromatics: Green onions, celery, red bell pepper, and garlic create the flavorful base of the chowder, providing both sweetness and savoriness.
• Spices: A simple blend of dried thyme, smoked paprika, red pepper flakes, and bay leaves add complexity, warmth, and smoky flavor to the chowder, enhancing its savory profile.
• All-purpose flour: Acts as a thickening agent that gives the chowder its hearty consistency and smooth mouthfeel. 
• Broth: We like to use vegan chicken broth for it’s savory, umami-rich flavor. If you don’t have access to vegan chicken broth, any store-bought or homemade vegetable broth works just as well.
• Corn kernels: What’s corn chowder without the corn?! If you’re making this chowder during the summer months, we highly recommend using fresh sweet corn on the cob, but frozen or canned corn work too!  
• Potatoes: We prefer to make this chowder using Yukon gold potatoes, but peeled, chopped russet potatoes are the next best thing. Avoid using waxier potato varieties such as red potatoes. 
• Leftover corn cobs: Optional, but simmering corn cobs in the broth helps to extract maximum corn flavor, enhancing the overall flavor of the vegan corn soup!

How to Make Vegan Corn Chowder

1. Soften the cashews: Add the cashews to a medium heatproof bowl and cover them with boiling water. Set aside for 20 minutes or overnight to soften.
2. Prepare cashew cream: After the cashews have softened, drain them and transfer to a high-speed blender. Add the plant-based milk and miso paste, then blend until completely smooth. Set the cashew cream aside while you prepare the remainder of the chowder.
3. Sauté the aromatics: Begin by melting 2 tablespoons of vegan butter in a large pot over medium heat. Once melted, add the scallions, celery, red bell pepper, and ½ teaspoon salt. Stir occasionally and cook until the aromatics soften and become fragrant, approximately 5 minutes.
4. Add spices: Add the garlic, thyme, smoked paprika, and chili flakes to the pot. Continue cooking, stirring frequently, for an additional 1-2 minutes.
5. Thicken with flour: Incorporate the remaining 2 tablespoons of vegan butter into the pot and allow it to melt. Stir in the flour, ensuring it coats the mixture evenly. Cook for 1 minute until the mixture thickens slightly.
6. Stir in broth and vegetables: Gradually pour the vegan chicken broth into the pot in two additions, stirring well between each addition. Add the corn kernels, cubed potatoes, corn cobs (if using), bay leaves, and the remaining ½ teaspoon of salt. Stir the ingredients together until well combined.
7. Simmer the chowder: Bring the chowder to a gentle boil, then reduce the heat to a simmer. Cover the pot and let the soup simmer for approximately 8 minutes or until the potatoes are fork-tender.
8. Stir in the cashew cream: Once the potatoes are cooked through, remove the bay leaves and any corn cobs from the chowder. Stir in the prepared cashew cream until fully incorporated. 
9. Serve: Season the chowder with additional salt and black pepper to taste. Ladle the hearty chowder into bowls, garnish with fresh chives and tempeh bacon, and serve warm. Enjoy!

Serving Suggestions 

A hearty bowl of chowder is filling enough to enjoy on its own as a delicious lunch or dinner, but you can’t go wrong serving with a hunk of crusty bread for soaking up the creamy corn broth. 

Try a classic slice of our Fresh Bread, Vegan Garlic Bread, or even a warm piece of Homemade Pita Bread. Or, take it all the way and make a Smoky Corn Chowder Bread Bowl! 

Recipe FAQs

Storage Instructions

Leftover chowder will keep for up to 5 days in an airtight container in the refrigerator. Reheat leftovers over medium-low heat on the stovetop or a heatproof microwave-safe bowl until warm.

More Vegan Corn Recipes YOu May Enjoy:

Appetizers and Sides

Easy Avocado Corn Salad

Dinner

Creamy Sweet Corn Pasta (No Cream!) 

Breakfast

Savory Corn Pancakes w/ Cilantro Dill Cream Sauce (Vegan + Oil Free)

Appetizers and Sides

Vegan Esquites (Street Corn salad)

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Vegan Corn Chowder Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Sweet Simple Vegan
• Total Time: 40 minutes
• Yield: 6-8 servings
• Diet: Vegan

Print Recipe

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Description

This easy Vegan Corn Chowder recipe is one of those vegan soups that you’ll find yourself craving any time of year. It features a rich, creamy, savory soup broth filled with fresh corn kernels, a simple cashew cream, and tender potatoes. Have this hearty meal ready to eat in under 1 hour!

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Ingredients

Cashew cream:

• ¾ cup raw cashews
• 2 cups non-dairy milk
• 1 tablespoon miso paste

Corn chowder:

• 4 tablespoons vegan butter, divided
• 4 green onions, sliced
• 2 ribs celery, finely diced
• 1 red bell pepper, finely diced
• 1 teaspoon salt, divided
• 5 cloves garlic, minced
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika
• ¼ teaspoon red pepper flakes
• 3 tablespoons all-purpose flour
• 4 cups vegan chicken broth or vegetable broth
• 4 cups corn kernels (from about 5–6 ears of corn)
• 1 lb potatoes, diced into ½” cubes
• 2 reserved corn cobs (optional)
• 2 bay leaves
• Black pepper, to taste

Equipment

• Heatproof bowl
• High-speed blender
• Large pot or dutch oven
• Spatula

Cook Mode Prevent your screen from going dark

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Instructions

1. Soften the cashews: Add the cashews to a medium heatproof bowl and cover them with boiling water. Set aside for 20 minutes or overnight to soften.
2. Prepare cashew cream: After the cashews have softened, drain them and transfer to a high-speed blender. Add the plant-based milk and miso paste, then blend until completely smooth. Set the cashew cream aside while you prepare the remainder of the chowder.
3. Sauté the aromatics: Begin by melting 2 tablespoons of vegan butter in a large pot over medium heat. Once melted, add the scallions, celery, red bell pepper, and ½ teaspoon salt. Stir occasionally and cook until the aromatics soften and become fragrant, approximately 5 minutes.
4. Add spices: Add the garlic, thyme, smoked paprika, and chili flakes to the pot. Continue cooking, stirring frequently, for an additional 1-2 minutes.
5. Thicken with flour: Incorporate the remaining 2 tablespoons of vegan butter into the pot and allow it to melt. Stir in the flour, ensuring it coats the mixture evenly. Cook for 1 minute until the mixture thickens slightly.
6. Stir in broth and vegetables: Gradually pour the vegan chicken broth into the pot in two additions, stirring well between each addition. Add the corn kernels, cubed potatoes, corn cobs (if using), bay leaves, and the remaining ½ teaspoon of salt. Stir the ingredients together until well combined.
7. Simmer the chowder: Bring the chowder to a gentle boil, then reduce the heat to a simmer. Cover the pot and let the soup simmer for approximately 8 minutes or until the potatoes are fork-tender.
8. Stir in the cashew cream: Once the potatoes are cooked through, remove the bay leaves and any corn cobs from the chowder. Stir in the prepared cashew cream until fully incorporated. 
9. Serve: Season the chowder with additional salt and black pepper to taste, then ladle the hearty chowder into bowls, garnish with fresh chives and any other toppings of choice, such as tempeh bacon, and serve warm. Enjoy!

Notes

• Freezing: This soup is not ideal for freezing.
• Storage: Let cool to room temperature and transfer to an airtight container for up to 5 days.
• Reheating: Transfer to a large soup pot and reheat over medium-low heat until warm. 

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Entree, Soup
• Method: Stovetop

The post Vegan Corn Chowder appeared first on Sweet Simple Vegan.