Best Homemade Vegan Vegetable Soup

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!

• Preparation Time: 30 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 40 mins
• Calories: 214 Calories

Ingredients

• water to cover
• salt and ground black pepper to taste
• 2 bay leaves
• 2 tablespoons tamari
• 3 stalks celery, sliced
• 6 cloves garlic, halved
• 1 tablespoon vegetable bouillon (such as Better Than Bouillon®)
• ½ bunch Swiss chard, chopped
• ½ large white onion, chopped
• 2 tablespoons grapeseed oil, or to taste
• 2 potatoes, chopped (Optional)
• 3 carrots, sliced, or more to taste
• 8 shiitake mushrooms, sliced, or more to taste
• ½ (16 ounce) package fusilli pasta (Optional)
• 1 (8 ounce) container extra-firm tofu, cubed (Optional)

Recipe Instructions

Step 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.

Step 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.

Step 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.