Soup makes a calm start to Christmas dinner. It can be made ahead, it keeps the first course light, and it gives vegetarians a proper dish of their own instead of a plate of side dishes. The 18 vegetarian Christmas soup recipes below all work as a small first course, and most work as a Christmas Eve supper too.
Every recipe comes from its own creator, with a link to the original recipe page. A few need one small choice to stay vegetarian, such as vegetable stock instead of chicken stock. Those choices are stated in the item itself, so nothing is left to guesswork.
How to pick a Christmas soup
For a first course, serve small bowls. A rich soup, such as chestnut or French onion, suits a small serving. A lighter soup, such as carrot and ginger or roasted red pepper, suits a larger bowl. If Christmas Day is already full of cooking, pick a soup that improves overnight. Blended soups often taste better the next day.
Check the stock first. A soup is only vegetarian if the stock is vegetarian, and a few recipes below list chicken stock as an option. Use vegetable stock in every case. Cheese needs the same check: some hard cheeses are made with animal rennet, so buy cheese labelled suitable for vegetarians or leave it out.
1. Truffled Cream of Chestnut Soup
Chestnuts are the flavour of Christmas in a bowl. This soup blends cooked chestnuts with shallots, vegetable broth and cream, then finishes with lemon juice and truffle oil or freshly grated truffle. It takes about 25 minutes, and the recipe suggests buying chestnuts already cooked and peeled to keep it simple.
Serve it in small bowls. The soup is rich, so a little goes a long way before the main course. The recipe warns against freezing, as the cream can separate, and suggests keeping it in the fridge for up to three days instead.
Recipe by That’s Nerdalicious. See the full recipe for Truffled Cream of Chestnut Soup.
2. Italian Christmas Soup with Vegetables, Legumes and Chestnuts
This is the one soup in the list that was written for Christmas itself. Cheryl Forberg adapted it from a Milanese restaurant recipe, using canned beans and bought broth to cut a recipe that once took days down to about half an hour of cooking. White bean purée gives the soup body, and fennel seed, kale, chickpeas, farro and steamed chestnuts fill it out. Use vegetable broth, as the recipe lists vegetable or chicken broth.
Recipe by Cheryl Forberg at Melissa’s Produce. See the full recipe for Italian Christmas Soup with Vegetables, Legumes, Fennel, and Steamed Chestnuts.
3. Spiced Butternut Squash Soup with Ras el Hanout
Roasting the squash first is what gives this soup its depth. Cubed butternut squash roasts until browned at the edges, then gets tossed with honey and ras el hanout and returned to the oven for five minutes so the spices turn fragrant. Vegetable stock and a squeeze of lemon finish it, with crème fraîche swirled on top.
The soup is vegetarian as written. For a vegan version, leave out the crème fraîche and use maple syrup instead of honey.
Recipe by Happy Veggie Kitchen. See the full recipe for Spiced Butternut Squash Soup.
4. Creamy Parsnip and Leek Soup
Parsnips are in season from autumn through to March, and they suit Christmas well. Liz Thomson cooks leeks until very soft, then adds parsnip, celery, garlic, thyme and sage, and simmers the lot in vegetable broth before blending it smooth. Cream cheese or coconut milk is optional, so the soup can stay light or turn rich.
Leftovers keep in the fridge for up to five days and freeze in portions for up to a month.
Recipe by Liz Thomson at I Heart Vegetables. See the full recipe for Creamy Parsnip Soup.
5. Wild Rice and Mushroom Soup
Wild rice gives this soup a bite that blended soups do not have. Cremini mushrooms cook down with onion, carrot, celery and herbs, then flour and white wine thicken the base before wild rice and vegetable broth go in. Cream goes in at the end, for five minutes of gentle simmering.
Vegetable broth and cream keep it vegetarian. Coconut milk can replace the cream for a vegan version. Rice brands vary, so check the rice rather than the clock: it is ready when it starts to burst.
Recipe by Don’t Sweat The Recipe. See the full recipe for Wild Rice and Mushroom Soup.
6. Roasted Tomato Soup with Cashew Cream
An hour of slow roasting does the work here. Tomatoes, shallots, garlic and thyme roast until caramelised and concentrated, then blend with soaked cashews, tomato paste, basil and vegetable stock. The cashews give a dairy-free creaminess without the coconut taste that coconut milk can bring.
A splash of balsamic at the end adds acidity. The recipe also works with canned tomatoes, and it freezes well in batches.
Recipe by The First Mess. See the full recipe for Roasted Vegan Tomato Soup with Cashew Cream.
7. Creamy Potato and Leek Soup (No Cream)
This soup gets its creamy texture without any cream. A slice of dried-out bread goes into the pot, breaks down as it simmers, and blends into the soup to thicken it. Leeks cook in butter with onion, then potato, bay leaf and thyme simmer in the broth before the whole pot is blended smooth.
Use vegetable broth. The recipe notes that the original called for chicken broth, but the author uses vegetable broth as a rule for meat-free dishes. Garnish with garlic croutons, fried leeks, or sour cream and chives.
Recipe by Brown Eyed Baker. See the full recipe for Creamy Potato and Leek Soup.
8. Vegan Broccoli Cheddar Soup
There is no dairy cheese in this soup. The cheddar flavour comes from cashews blended into the base, nutritional yeast, and paprika, with potato and carrot giving body. Broccoli florets go in near the end, so they stay bright and keep some bite.
Carleigh built the recipe around common vegetables and pantry spices, and it takes about 30 minutes. It is vegan and gluten free as written, and it reheats well for lunches through the week.
Recipe by Carleigh at PlantYou. See the full recipe for Vegan Broccoli Cheddar Soup.
9. Carrot and Ginger Soup with Crème Fraîche and Pistachios
Carrots, leeks and fresh ginger simmer in vegetable stock until tender, then blend smooth. The finish is what lifts it: a dollop of crème fraîche, chopped pistachios, nutmeg and black pepper in each bowl. The soup stays light, which suits a first course before a heavy dinner.
For a vegan version, replace the butter with olive oil and swap the crème fraîche for coconut cream or leave it out.
Recipe by Chef Molly Pisula at Vanilla Bean Cuisine. See the full recipe for Carrot Ginger Soup with Crème Fraiche.
10. Vegetarian French Onion Soup
French onion soup usually depends on beef stock. This version builds its flavour from onions cooked slowly for 30 to 40 minutes until deeply golden, with flour, apple cider vinegar and vegetable stock. Each bowl gets garlic-rubbed baguette and melted Gruyère, broiled for two to three minutes.
Choose Gruyère labelled suitable for vegetarians. The recipe itself warns that some Gruyère is made with animal rennet, so vegetable stock alone does not make the finished soup vegetarian. The soup base can be made ahead and kept apart from the bread and cheese.
Recipe by Estefania at Varga Savour Recipes. See the full recipe for Vegetarian French Onion Soup.
11. Creamy Pumpkin and White Bean Soup
Canned pumpkin purée and white beans make this soup thick and filling without cream. Onion and garlic cook with nutmeg, cinnamon and black pepper, then pumpkin, beans and vegetable broth simmer for 15 minutes before blending. Toasted pumpkin seeds and a drizzle of coconut milk or cream finish each bowl.
Stacie notes that other squash flesh works in place of pumpkin, including butternut and kabocha. The soup keeps for five days in the fridge and freezes for up to a month. Use plain pumpkin purée, not pumpkin pie filling.
Recipe by Stacie at The VG Table. See the full recipe for Creamy Pumpkin Soup.
12. Creamy Mushroom Soup with Miso and Shiitake
Baby bella and shiitake mushrooms give this soup a deeper flavour than button mushrooms alone. Miso paste adds savoury depth, and cashew cream replaces dairy cream. The mushrooms keep some whole slices, so the soup has texture as well as a smooth base.
Use vegetable broth. The recipe lists vegan beef broth or vegetable broth, and vegetable broth keeps it vegetarian without doubt.
Recipe by Devorah Bowen at The Yummy Vegan. See the full recipe for Creamy Mushroom Soup.
13. Sweet Potato Soup with Cumin and Coconut Milk
Six ingredients, under 30 minutes. Onion, garlic and cumin cook first, then sweet potato and stock simmer until soft, and coconut milk goes in after blending. Orange-fleshed sweet potatoes give the best colour and flavour, and the recipe suggests serving it with croutons, toasted pumpkin seeds, or sage leaves.
Use vegetable stock or a vegan chicken-style stock. The recipe uses a vegan chicken stock base, and plain vegetable stock works in its place.
Recipe by Melanie McDonald at A Virtual Vegan. See the full recipe for Vegan Sweet Potato Soup.
14. Roasted Cauliflower Soup with Cashews and White Beans
Roasting comes first: cauliflower, onion and whole garlic cloves roast until golden, which tames the garlic and brings out sweetness. White beans and vegetable broth join the pot, with nutmeg and lemon juice, and blended cashews give the final creamy texture without dairy.
The recipe uses ten ingredients and is vegan and gluten free as written. Reserve a few roasted florets for garnish, with parsley, red pepper flakes, pine nuts and olive oil. Leftovers keep for a week in the fridge and freeze for up to a month.
Recipe by Minimalist Baker. See the full recipe for Creamy Roasted Cauliflower Soup.
15. Tuscan White Bean and Kale Soup
This is a pantry soup: canned white beans, carrot, celery, onion, garlic, rosemary and kale, simmered in vegetable broth and finished with lemon juice. It takes about 30 minutes, and the kale goes in last so it softens without overcooking.
Use vegetable broth, as the recipe lists vegetable or chicken broth. The recipe finishes with Parmesan, so choose Parmesan labelled suitable for vegetarians, or use nutritional yeast or non-dairy cheese instead.
Recipe by Katie Pfeffer at One Hungry Bunny. See the full recipe for Tuscan White Bean Soup with Kale.
16. Moroccan Spiced Red Lentil Soup
Red lentils break down as they cook, so this soup turns thick and silky with no cream at all. Onion, carrot, garlic, cumin and ras el hanout cook first, then potato, lentils, tomato purée and vegetable stock simmer for about 20 minutes. Blending gives a smooth finish.
Sharon serves it with cashew cream, golden pan-fried chickpeas and parsley, and notes that ras el hanout blends vary in heat, so start with less and add more to taste. Stir in extra stock when reheating, as the soup thickens as it cools.
Recipe by Sharon at Bit of the Good Stuff. See the full recipe for Moroccan Spiced Red Lentil Soup.
17. Vegan Corn Chowder
White beans do the thickening here, so the chowder stays creamy without nuts or dairy. Corn, onion, carrot, garlic, smoked paprika and chilli flakes simmer in vegetable broth and oat milk, and half the soup is blended so the rest stays chunky. Charred corn and chives finish each bowl.
Fresh, frozen or canned corn all work. The recipe is vegan, gluten free and nut free as written.
Recipe by Remy at Veggiekins Blog. See the full recipe for Creamy Vegan Corn Chowder Recipe.
18. Romesco Roasted Red Pepper Soup
Red peppers roast until charred, steam in a covered bowl, and peel easily before blending. Sweet smoked paprika, sherry vinegar and blanched almonds give the soup its romesco character, and vegetable stock brings it together. Toasted flaked almonds finish each bowl.
Rachel Phipps suggests serving it as an elegant starter in small dishes, which suits a Christmas first course. It reheats well, so it can be made ahead.
Recipe by Rachel Phipps. See the full recipe for Vegan Romesco Roasted Red Pepper Soup.
Frequently asked questions
Can I make Christmas soup ahead of time?
Yes, for most of the soups here. Blended soups such as butternut squash, parsnip and red lentil often taste better the next day. Make the soup, cool it, and reheat it gently. Add cream, cheese toppings and fresh garnishes just before serving.
Which soups freeze well?
Soups without cream freeze best. The carrot and ginger soup, sweet potato soup, cauliflower soup and red lentil soup in this list all freeze well. Cream-based soups can split when thawed, so freeze those before adding cream where the recipe allows, or keep them in the fridge for a few days instead.
How do I keep a Christmas soup vegetarian?
Use vegetable stock, every time. Some recipes list chicken or beef stock as an option, and this list states the vegetarian choice in each item. Check cheese too: some Gruyère and Parmesan are made with animal rennet, so buy cheese labelled suitable for vegetarians, or leave the cheese out.
Can these soups be made vegan?
Many of them already are vegan, including the roasted tomato soup, the broccoli cheddar-style soup, and the corn chowder. For the rest, the recipes give swaps: coconut milk or cashew cream for dairy cream, maple syrup for honey, and olive oil for butter. Check the original recipe for the exact swap.
What should I serve with soup as a first course?
Crusty bread is enough for most of these soups. A small bowl, good bread, and a simple salad keep the first course light. For richer soups, such as chestnut or French onion, keep the serving small and let the main course do the heavy work.
How long do leftovers keep?
It depends on the soup. Several recipes here give three to five days in the fridge. Always follow the time in the recipe you cooked, cool leftovers promptly, and reheat only the portion you plan to eat.
A calmer Christmas Day
Pick one soup, make it the day before if the recipe allows, and serve it in small bowls with good bread. Christmas dinner gets easier when the first course is already done. For more soup ideas in a different season, see 10 Cozy Vegetarian Soup Recipes for Fall.
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