Skip to main content New<> this month
Get the Allrecipes magazine

Best Homemade Vegan Vegetable Soup

Rated as 5 out of 5 Stars

"This hearty homemade vegan vegetable soup will wow you with flavor, plus it's easy to make and customize. Add more water to emphasize the broth, less to make the soup more hearty. Enjoy!"
Added to shopping list. Go to shopping list.


1 h 40 m servings 214
Original recipe yields 8 servings (1 pot of soup )


{{model.addEditText}} Print
  1. Heat oil in a large pot over medium-high heat. Add potatoes, celery, carrots, and onion. Saute until slightly soft, 2 to 3 minutes. Add mushrooms and cook, stirring frequently, until onion is translucent, about 3 minutes more. Add chard and garlic; sprinkle with salt and pepper. Cook until chard is wilted, about 2 minutes. Add water to cover, bay leaves, and more salt to taste. Bring to a boil. Reduce heat and simmer for 35 minutes.
  2. Bring a large pot of lightly salted water to a boil; cook fusilli at a boil until tender yet firm to the bite, about 8 minutes; drain.
  3. Stir tofu, tamari, and bouillon into the soup. Simmer until bouillon is dissolved, about 10 minutes. Add a portion of cooked pasta to each bowl and ladle soup over before serving.

Nutrition Facts

Per Serving: 214 calories; 5.5 34 8.5 0 327 Full nutrition

Explore more


Read all reviews 1
Most helpful
Most positive
Least positive

Delicious soup.. I had bow ties so I used those. Very filling. Will make again