15 best vegan fall soups for cozy autumn meals

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Folks often compare this decadent creamy vegan gnocchi soup to Olive Garden’s zuppa toscana (with gnocchi instead of potato).

Pillowy potato dumplings and toothsome vegan sausage float in a luxurious cashew broth that’s dotted with cool-weather vegetable, kale. It’s an ultra-cozy and filling meal.

Winter squash is synonymous with the season. And while butternut and acorn get a lot of hype, this coconut curry kabocha squash soup deserves some serious love.

With apple and a drizzle of maple syrup for sweetness, it has a perfect balance of spicy and sweet.

A whole lot of the farmers market makes an appearance in creamy vegan wild rice soup with carrots, celery, onions, kale, and garlic. Tender seitan gives it hearty bite – a must on frigid evenings.

Finally, fragrant rosemary, thyme, and herbs de Provence tie it all together.

Hello, nostalgia! Comforting vegan chicken noodle soup will have you feeling like a kid again.

Slurpable vegan egg noodles, seitan (or vegan chicken), carrots, celery, and onions make this nourishing soup wonderfully comforting and nutritious.

Plus, it’s ready to eat in just 30 minutes.

Sweet potatoes are in season from October to December, and sweet potato peanut stew gives them their star moment.

This soup has a delicious mix of spicy and sweet, while chickpeas add satiating protein.

It’s also a terrific make ahead meal, as the flavors only get better a day or two later.

Back to school season always makes me think of vegetable beef soup, which was a regular favorite in my lunchbox thermos.

As an adult, I love making vegan vegetable beef soup instead. This hearty, vegetable laden soup is teeming with carrots, green beans, peas, and celery.

Savory plant-based steak and chewy barley add bite for a comforting soup that’s sure to scratch that nostalgia itch.

Make the most of your pantry with vegan split pea soup. This hearty soup is packed with carrots, onions, celery, garlic, and barley for bite.

(For a gluten-free option, make it with rice instead.) 

I also offer alternative slow cooker instructions, for a hands-off cooking option.

Tender lentils, earthy mushrooms, and chewy rice play so nicely together in this hearty and warming creamy vegan mushroom soup.

With a flavor that’s reminiscent of mushroom stroganoff, it packs a wallop of homey deliciousness. Fragrant rosemary and thyme bring it all together.

Everything picks up the pace in the fall. With school activities, games, and a full social calendar, pantry-friendly soups like this 3-bean chili make all the difference.

Thanks to pinto, black, and great northern beans, this full-flavored chili has staying power. Enjoy it on its own or load it up with toppings.

Make the most of late-summer corn with this smoky vegan corn chowder.

(No corn on the cob left? Use frozen corn instead!)

This thick and creamy chowder is finished with baby spinach and fresh basil for added nutrients and flair.

You’ve got to love it when a classic gets an upgrade!

This creamy vegan tomato soup is perfect with non-dairy grilled cheese for dunking. Sun-dried tomatoes add brightness and depth, while non-dairy milk gives it a creamy edge.

This nostalgic soup is sure to bring back all the warm and cozy feelings.

Cauliflower is usually in season between October and January. So let it shine in this vegan cauliflower cheese soup that’s brimming with hearty vegetables in a decadent and cheesy broth.

Enjoy it as a meal with warm bread, or serve it alongside a sandwich or salad.

Pantry-friendly curry red lentil soup is made with just 10 ingredients and ready in less than half an hour!

Red lentils have a wonderful, filling texture that adds protein and body.

Ideal for meal planning, this simple soup just gets better with time as the flavors meld.

Hearty bean and lentil chili is delightfully warming. It’s filled to the brim with brown lentils, pinto and black beans, plus fire roasted tomatoes.

Finish it with shredded vegan cheese, avocado, and green onions for added flavor and texture. A handful or two of crushed tortilla chips would not go amiss!

Vegan tortilla soup is ideal for that shoulder season between summer and winter.

You’ve got the warming and hearty soup with beans, seitan, corn, tomatoes, and spices. But then it’s topped with vibrant cilantro and avocado for freshness.

Finish with shredded vegan cheese and crunchy tortilla strips for a delicious mix of tastes and textures in every bite.

Looking for the perfect side? Try pairing these soups with:

• Crusty sourdough and olive oil bread dip
• Baguette with vegan compound butter
• Warm bread and dukkah
• Air fryer croutons (an alternative topping instead of crackers)
• Crunchy air fryer tortilla strips (for topping tortilla soup and chili)
• Warmed Castelvetrano olives
• Easy spinach salad with vinaigrette