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: These one-pot wonders taste even better the next day, and leftovers are the perfect ready meal for a busy night.
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!
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.”
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.”
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!”
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.
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!”
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.
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.
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.
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.
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!”
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.
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.”
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.”
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.
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.”
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!
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.
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.”
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.
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.
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!”
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.
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.
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.
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.
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.
This post was originally published on Nov. 16, 2021, and has been updated.
about the author
Lisa Esile, MS
Lisa Esile is an author, illustrator, blogger, vegetable gardener, and whole-food enthusiast with a special fondness for potatoes. She has a master’s degree in human nutrition and is passionate about showing people how to live happier, healthier lives. She is the author of Reach Your Big Calm and the co-author of Whose Mind Is It Anyway? Find her on Facebook.