Vegan Thanksgiving Soup Recipes

Thanksgiving is a time of abundance, warmth, and gathering around the table with those we love. While the holiday is traditionally known for dishes like turkey and stuffing, the vegan table has just as much to offer—especially when it comes to soul-warming soups. These comforting, plant-based bowls are full of seasonal vegetables, hearty legumes, and fragrant herbs that embody the very essence of fall.

Vegan Thanksgiving soups are not only cozy and flavorful, but they’re also a great way to start your meal. Served as a first course, they awaken the appetite and provide nourishment without being too heavy. You can also enjoy them as light main dishes alongside bread, salad, or roasted vegetables.

Whether you’re feeding a crowd or having an intimate holiday at home, these vegan soup recipes will bring color, nutrition, and joy to your Thanksgiving table.

The Benefits of Serving Soup at Thanksgiving

There’s something incredibly grounding about a bowl of warm soup on a crisp autumn day. Here’s why soup deserves a permanent spot in your Thanksgiving lineup:

• Appetizing and Digestive-Friendly: A warm bowl of soup gently preps the stomach before a large meal.

• Hydrating: With its high water content, soup helps counterbalance the richness of traditional holiday foods.

• Great for Meal Prep: Most soups taste even better the next day and can be made in large batches.

• Customizable: Vegan soups allow flexibility for flavors, textures, and dietary needs.

• Comfort in a Bowl: They evoke the essence of fall through earthy vegetables, warm spices, and hearty legumes.

Let’s dive into these rich and cozy vegan Thanksgiving soup recipes, crafted with care to warm hearts and satisfy every guest.

Creamy Vegan Pumpkin Soup with Coconut Milk

This smooth, velvety pumpkin soup is pure autumn comfort. With its rich texture and subtle spices, it makes a beautiful starter for your holiday meal.

Ingredients:

• 2 tbsp olive oil

• 1 yellow onion, diced

• 3 garlic cloves, minced

• 1 tsp grated fresh ginger

• 1 can (15 oz) pure pumpkin purée (not pumpkin pie filling)

• 2 cups vegetable broth

• 1 can (14 oz) full-fat coconut milk

• ½ tsp cinnamon

• ¼ tsp nutmeg

• Salt and black pepper to taste

• Optional toppings: pumpkin seeds, chopped parsley, swirl of coconut cream

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté until soft.

2. Stir in garlic and ginger, cooking until fragrant.

3. Add pumpkin purée, broth, coconut milk, cinnamon, nutmeg, salt, and pepper.

4. Simmer for 15–20 minutes, stirring occasionally.

5. Use an immersion blender to blend until smooth (or transfer to a blender in batches).

6. Adjust seasoning and serve warm with toppings of choice.

Perfect for: A smooth, elegant first course that highlights the season’s signature flavor.

Hearty Lentil and Vegetable Autumn Soup

Packed with protein and fiber, this lentil soup is a robust, filling option that could easily be served as a main dish. It’s earthy, savory, and full of deep fall flavors.

Ingredients:

• 2 tbsp olive oil

• 1 yellow onion, diced

• 2 carrots, chopped

• 2 celery stalks, chopped

• 3 garlic cloves, minced

• 1 cup brown or green lentils (rinsed)

• 1 sweet potato, peeled and diced

• 1 tsp thyme

• 1 tsp smoked paprika

• ½ tsp cumin

• 6 cups vegetable broth

• 2 cups chopped kale or spinach

• Salt and pepper to taste

• Lemon juice (for serving)

Instructions:

1. Heat olive oil in a large pot. Sauté onion, carrot, and celery until tender.

2. Add garlic, lentils, sweet potato, and spices. Cook for 1–2 minutes.

3. Pour in broth, bring to a boil, then lower to a simmer. Cover and cook for 25–30 minutes.

4. Stir in kale or spinach and cook until wilted.

5. Finish with a squeeze of lemon juice for brightness before serving.

Perfect for: A satisfying, nutrient-dense soup that works for any dietary preference.

Creamy Roasted Cauliflower Soup with Garlic and Thyme

Cauliflower transforms into a creamy dream when roasted and blended. This soup is simple, light, and full of roasted flavor without any dairy or cream.

Ingredients:

• 1 large head cauliflower, cut into florets

• 1 bulb garlic (top sliced off)

• 1 tbsp olive oil

• 1 yellow onion, diced

• 4 cups vegetable broth

• 1 tsp dried thyme

• Salt and pepper to taste

• 2 tbsp nutritional yeast (optional for cheesy flavor)

• Splash of oat or almond milk (optional)

Instructions:

1. Preheat oven to 425°F (220°C).

2. Place cauliflower florets and garlic bulb on a baking tray. Drizzle with olive oil and roast for 30–35 minutes until golden.

3. In a pot, sauté onion until translucent.

4. Add roasted cauliflower, squeeze in garlic cloves, and pour in broth.

5. Add thyme, salt, pepper, and nutritional yeast. Simmer for 10 minutes.

6. Blend until smooth. Add plant milk if needed for creaminess.

Perfect for: A silky, elegant soup that’s comforting yet light.

Butternut Squash and Apple Soup

The natural sweetness of apple complements the earthy richness of butternut squash in this brightly flavored soup. A hint of spice rounds it out perfectly.

Ingredients:

• 1 butternut squash, peeled and cubed

• 1 apple (like Fuji or Gala), peeled and chopped

• 1 yellow onion, chopped

• 3 garlic cloves, minced

• 1 tsp ground cinnamon

• ¼ tsp allspice

• 4 cups vegetable broth

• 1 tbsp olive oil

• Salt and pepper

• Pumpkin seeds or roasted chickpeas for garnish

Instructions:

1. Heat olive oil in a large pot. Add onion and garlic; sauté until fragrant.

2. Add squash, apple, cinnamon, and allspice. Cook for a few minutes.

3. Pour in broth and bring to a boil. Simmer for 25 minutes or until squash is soft.

4. Blend until smooth and season to taste.

5. Serve with a crunchy garnish for texture.

Perfect for: A sweet-savory soup that feels like autumn in a bowl.

Wild Rice and Mushroom Soup

Earthy mushrooms and nutty wild rice combine to create a rustic, satisfying dish that’s perfect for cooler weather. This soup is rich in texture and flavor without being too heavy.

Ingredients:

• 1 tbsp olive oil

• 1 onion, chopped

• 3 garlic cloves, minced

• 2 cups mixed mushrooms, sliced

• 1 cup cooked wild rice

• 1 carrot, diced

• 4 cups vegetable broth

• 1 tsp thyme

• 1 tsp rosemary

• 1 tbsp tamari or coconut aminos

• Salt and pepper

• Optional: ½ cup canned coconut milk for creaminess

Instructions:

1. Heat oil and sauté onion, garlic, and carrot until soft.

2. Add mushrooms and cook until browned.

3. Stir in herbs, tamari, broth, and cooked wild rice. Simmer for 15–20 minutes.

4. Stir in coconut milk (if using) and adjust seasoning.

5. Serve hot with crusty bread or cornbread.

Perfect for: A cozy, umami-rich soup with chewy texture and depth.

Tips for Serving Vegan Soups at Thanksgiving

• Use quality vegetable broth: This is the foundation of your flavor. Opt for low-sodium and enhance with herbs.

• Make it creamy without dairy: Use coconut milk, cashew cream, or blended white beans to add richness.

• Add crunch: Toppings like roasted seeds, nuts, or croutons elevate the presentation and texture.

• Balance your flavors: A squeeze of lemon or splash of vinegar before serving brings brightness and contrast.

• Batch cook in advance: Soups often taste better the next day. Save time by making them ahead and reheating before serving.

Frequently Asked Questions

Can I freeze these vegan Thanksgiving soups?
Yes! All of the soups listed here freeze beautifully. Let them cool fully before transferring to airtight containers. Most will keep for up to 3 months.

Are these soups gluten-free?
All the recipes are naturally gluten-free or can be easily adapted. Just double-check broths and any add-ins.

Can I make these soups oil-free?
Absolutely. You can sauté vegetables in water or broth instead of oil and omit coconut milk if needed. Use pureed beans or cashews for creamy textures.

Can I serve soup as the main course at Thanksgiving?
Yes! Especially soups like the lentil and wild rice options. Pair them with hearty sides like roasted root vegetables, bread, or salads.

What soups are best for kids?
Pumpkin, butternut squash, and creamy cauliflower are usually kid-approved due to their smooth textures and naturally sweet flavors.

Final Thoughts

There’s something undeniably magical about a pot of soup simmering on the stove during the holidays. These vegan Thanksgiving soup recipes aren’t just cozy and delicious—they’re full of seasonal produce, plant-based nutrition, and flavor that everyone can enjoy.

Whether you’re starting your Thanksgiving meal with a velvety pumpkin puree or serving a hearty lentil soup as the main dish, these recipes provide comfort in every spoonful. They’re easy to make, naturally dairy-free, and perfect for feeding a crowd or simply nourishing yourself.

So ladle up, get cozy, and make this Thanksgiving a celebration of flavor, compassion, and nourishment from the inside out.