Vegan egg drop soup is made with plant-based ingredients and preserves all the character of the original version.

The aromatics & tomatoes are sauteed to release fragrance, cooked with egg ribbons in chicken broth with nutty sesame oil to finish it up.

This sweet and nutty black sesame soup makes a surprisingly delicious and nutritious dessert to cap off an Asian-themed meal!

This easy one-pot vegetable soup is light yet comforting with Asian aromatics that lend a distinctly refreshing and unique flavor.

This Instant Pot Mushroom Barley Soup is delicious and comforting. It’s so easy to make that you can cook it from scratch on a weeknight.

Loaded with sweet corn, carrots & Russet potatoes, this Vegan Corn Chowder is made in one pot & takes only 30 minutes!

A rustic vegetable chowder packed with fall harvest goodness. So creamy and satisfying, you’ll never miss the dairy. Vegan and GF.

This cauliflower soup is velvety smooth and silky, because of its cashew cream base.

This hearty 3 bean chili is packed with pinto, black, and Great Northern beans.

Dairy-free and Vegan Broccoli and Cheese Soup with all the creamy and cheesy taste of the original. Gluten-free option, too.

Creamy Zucchini Soup from The Vegan Dad Cookbook