33 Winter Soups and Stews to Warm You up from the Inside Out (All Vegan!)

This succulent soup combines the simple elegance of French onion soup with tender, pillowy gnocchi pasta. Vegan Worcestershire sauce adds umami-richness to sweet, caramelized slow-cooked onion. Navy beans provide substance, and tender gnocchi bites melt in your mouth, making this a soup to rave about. Be sure to use an oven-safe dish, as you will need to put the soup into the oven for the last 10 minutes of cooking.

“This is easily one of my favorite soups I've made… My husband adores it, too. Such a satisfying meal! We've already added it to the recipe rotation.” —Lydia

Made with pantry staples, this cozy noodle soup has a chicken soup-like flavor thanks to the combination of dried marjoram, sage, and thyme. Notes one reader: “I love this recipe. I make batches of it when I need comfort food or when I’m getting under the weather or just because it’s tasty.”

If tradition is to be believed, and black-eyed peas bring you luck and greens bring you money, then this toothsome New Year’s Day Soup offers a bonza start to the year. One review reads: “So good my family loved it! I also had a nice side salad with this. I was worried it wouldn’t taste good but making this a yearly tradition now! The splash of vinegar at the end really brings it together.”

Cooked-from-scratch brown lentils infuse every spoonful of this delicious soup with a rich, earthy flavor. Ready in just 45 minutes, this nourishing soup uses everyday ingredients and is easy to tweak to suit what you have in the fridge. Ideal for beginner soup makers and experienced cooks, you’ll have this on repeat before you know it.

This fan-favorite, 30-minute stew features a savory broth loaded with umami-rich mushrooms, earthy potatoes, creamy cannellini beans, and grassy kale. This is the ultimate warming meal for a cold day. One happy commenter writes, “Tasty. Very excellent. My husband is extremely picky. He thought it was delicious and wants to see it again!”

With just seven ingredients and only 15 minutes of active prep time, it doesn’t get much easier than this when it comes to soup-making. Butternut squash and onion give the soup a sweet base, while a can of diced tomatoes provides a tangy lift. Season with smoky chipotle pepper, and just before you’re ready to serve, blend, adding plant-based milk for creaminess. Feel free to sprinkle chipotle pepper on top when serving.

Creamy and smoky, with chunks of waxy potatoes and tender cauliflower florets, this fragrant soup is perfect for every occasion, from a family meal to serving guests. Long, chewy grains of wild rice work well in this soup, adding body and texture. The lime- and chipotle-infused cashew cream added toward the end adds a smoky creaminess to the broth that makes you want to slurp this right up!

“I thought this was delicious! Perfect for a dreary winter day.” —LJ

This vegan take on an American classic combines faithful aromatics—onion, carrot, and celery—with fresh fennel bulb and dill to create a nourishing chicken soup flavor. Whether you’re looking for an appetizer or a light soup when you’re under the weather, this simple seven-ingredient soup is one of the best.

“Really tasty and super easy to make. To save a step, I cooked the rice right in the broth.

From pumpernickel croutons to creamy white beans, earthy cabbage, and coarse-grain mustard, this chunkalicious stew is full of German-style flavor. Delicata squash lends sweetness and tiny new potatoes hold their shape while maxing out the comfort factor.

This basic lentil-vegetable stew recipe gives you the formula for combining assorted dried lentils, beans, vegetables, and seasonings so you can use what you have on hand to create your own delicious vegan stew. Notes a reviewer: “This was amazing!… it is now #1 on our fave list!”

Brimming with mushrooms and purple-hued wild rice, this creamy rustic soup is set to impress. The only downside? There’s never enough, so make a double batch; you won’t regret it. As one mom notes, “Family loved it, even my teenagers!”

The subtle flavors of potato and leek dance merrily together in this 30-minute vegan potato and leek soup, which gets its creamy flavor from plant milk and nutritional yeast. Like most soups, this reheats well. If you’re entertaining, feel free to make this a day or two ahead of time. Shares a reviewer: “Awesome meal for lunch or dinner for the whole family.”

Chayote is a pale green, oval gourd that tastes like a cucumber crossed with a zucchini. In this luscious blended soup, earthy potatoes add creaminess and heft while a garnish of lime- and chili-infused roasted hominy peps up the flavors all round. Note: Hominy is a common ingredient in Mexican dishes and consists of dried maize kernels that have been soaked in alkali.

Instead of having you throw everything into the pot, this flavor-packed vegetable soup features curry-infused sweet potato, cauliflower, and chickpeas that have been roasted until crispy and tender. A garnish of toasted quinoa adds a subtle nutty flavor while scallions and cilantro lend brightness. “Very flavourful,” writes a commenter. “I made this for my boyfriend who was a bit under the weather, it warmed him up immediately.”

The earthy, firm texture of beluga lentils (black lentils) form the base of this tasty vegan stew, which also features umami-rich mushrooms, tender delicata squash, and apple juice for a subtle fruity flavor. Writes one commenter “Wonderful flavor. … Very forgiving recipe!”

Take a stroll down memory lane with this easy split pea soup. Just a touch of smoked paprika is all you need to add rich, smoky flavor—no ham bone required! Grandma would be impressed. Hungry for more split pea goodness? Try our ultra green Split Pea and Chard Soup.

This warming slow-cooker vegan cassoulet uses three varieties of canned beans, fire-roasted tomatoes for smoky flavor, and a touch of red wine for depth. Spend 20 minutes in the morning throwing the ingredients together, then come home to the smell of dinner already made. Now that’s culinary magic. Note: If using, add kale 30 minutes before the end of cooking. One reviewer writes, “This is excellent! One of our favorites!”

Need a hearty meal on the table pronto? This delicious vegan chili fits the bill. Canned pinto beans and canned tomatoes are simmered with aromatics and bell pepper while mild chili powder, cumin, and dried oregano add rich flavor without fuss. Shares a fan: “Super easy, quick and delicious!”

The umami-rich flavor of mushrooms takes center stage in this light and fragrant soup and pairs well with oniony leeks and waxy red potatoes. The recipe calls for freekeh (toasted, unripened durum wheat), offering a nice variety if you can find it. If you can’t find freekeh, use barley or another whole grain, such as brown rice. Portobello or button mushrooms would also work instead of shiitake. As a bonus, this soup only has seven ingredients!

Ready in 25 minutes this hearty Moroccan stew combines tender cubes of sweet butternut squash and canned tomatoes with wilted spinach, nutty chickpeas, and cooked brown rice. You'll be amazed at the complex flavors achieved with just curry powder, cumin, and ground ginger. A satisfied reviewer shares, “Very tasty, easy to make and so full of flavor! Definitely on my favorites list!

This fan-favorite vegan minestrone gets extra rich flavor from brown lentils, sun-dried tomatoes, and canned tomatoes. Add kale, zucchini, and pasta (or quinoa) for a comforting nosh that’s so good you’ll want to lick your bowl. Shares a reviewer, “My entire family can’t stop eating it. I will be making this over and over and over.”

This 30-minute dinner is hearty, flavor-packed, and surprisingly easy to make, with most of the ingredients simmering together in one saucepan. Serve it on its own or with brown rice or another whole grain of your choosing.

Loaded with creamy cubes of potato, umami-rich portobello mushrooms, sweet frozen green peas, and aromatics, this thick and chunky stew gets a big thumbs up all round. A happy reviewer writes, “Wow! We just feasted on this stew. It is a simple combination of ingredients, but very satisfying.”

With its bright orange hue, this comforting winter soup will brighten even the dreariest day. Featuring a blend of carrots, potato, aromatics, and veggie broth as the base, the soup gets extra heartiness from whole wheat orzo. While the recipe calls for using an immersion blender, you can also carefully transfer the veggies to a regular blender (in batches if necessary) and blend it that way before returning it to the pot.

Use your pressure cooker to transform dried kidney beans into a saucy Indian-inspired kidney bean dal in 90 minutes. When you pressure-cook beans in the Instant Pot (or any pressure cooker), you get sublime flavors and you don’t have to soak the beans first.

With restaurant quality flair, the vibrant flavors in this Chinese-inspired clear broth soup satisfy on a deep level. Fresh ginger, garlic, soy sauce, and rice wine vinegar keep things lively while Sichuan pepper flakes (optional) create an appealing tongue-tingling effect. Notes a fan, “Delicious depth of flavor!!! This is so good! Pretty simple to make as well.”

A whole head of roasted garlic gives caramelized flavor to this hearty soup, which also features meaty delicata squash, chewy farro, robust turnips, velvety butter beans, and earthy kale. Garnish with toasted pine-nut and panko breadcrumbs, and don’t expect there to be leftovers!

Combat cold weather blues with this luscious lentil and kidney bean dal flavored with fresh ginger and an array of warming herbs. Notes one reader: “Yummy! Served it to my non-vegetarian parents with some tortillas on the side and they really enjoyed it as well.”

Take a road trip through Louisiana with this full-flavored vegan jambalaya. Creole seasoning does the heavy lifting when it comes to flavor and canned green jackfruit adds a meaty texture, reminiscent of traditional jambalaya. This recipe is fast-becoming a fan-favorite, or as one reader puts it: “One of the best dishes I have made, vegan or not!”

If you’re new to pozole you’re in for a treat! Popular at festive occasions, pozole is a spicy Mexican stew featuring hominy, a dried corn that has been alkalized into deliciously plump bean-like morsels. Note: You can find canned hominy in many grocery stores in the U.S.; it’s also available at Mexican grocery stores and online.

In this velvety winter soup, the flavors of creamy potato, garlic, leek, and smoked paprika come together in your slow cooker. You’ll savor every mouthful. One fan writes: “I’ve made it many times, and it’s always delicious. …That smoked paprika makes it.”

With less than 10 ingredients this creamy-earthy soup features broccoli, frozen peas, potato, garlic, and fresh dill. It’s perfect for when you want something deeply sustaining yet simple to make. Pro tip: If your soup is too thick, thin to the desired consistency with water, broth, or plant milk. Also check out Creamy Vegan Broccoli Chowder with Garlic Croutons.

Lemon juice and zest shine brightly in this toothsome soup, while a light broth—the kind that tastes amazing when you’re sick—carries an array of veggies, white beans, and orzo pasta. “The ingredients are simple and the flavor is delicious,” comments one reader. See also: Tomato-Vegetable Shorba with Orzo.