HOME > Chowhound > Home Cooking >


Christmas Day Vegan Soup Challenge!!!

I need to bring a vegan soup for Christmas day dinner that will sooth the souls of vegans and carnivores alike. Would love to hear your inspirations.

  1. Click to Upload a photo (10 MB limit)
  1. You might want to consider a celeriac soup, made with vegetable broth. Candy (a poster) has a great recipe for a soup that uses both celeriac and celery. I can find the link for you if that sounds interesting.

    1. I gave my son a recipe for a Sweet Potato/Apple/Chipotle Soup to take to a Thanksgiving gathering. It was a big hit. Easy, vegan, the recipe is from "Moosewood Restaurant Cooking for Health."

      1 Reply
      1. re: pikawicca

        I like that recipe a lot!!! I just came here to post it as a suggestion - different, but delicious. Go easy on the chipotle.

      2. Hint: the combination of shallots/leeks and dried porcini mushrooms is a great base for soups that won't have a meat broth. Adding a touch of tomato paste helps with the umami effect.

        I'd consider this porcini mushroom and barley soup:


        1 Reply
        1. re: Karl S

          Miso is another umami-rich ingredient.

        2. Easiest recipe I know is the Butternut Squash soup I make for Thanksgiving. Using 2lbs of cleaned, peeled and diced squash. Two onions, cut into quarters and two large garlic cloves, a generous sprinkling of salt, pepper and a generous slathering of olive oil. Roast at 375 till the squash is very, very soft. Pour the entire pan of vegetables, oil, etc. into a large pot. Add about five fresh Sage leaves, sliced thinly and about four stripped Thyme stalks. Pour vegetable stock till it is just covered. Allow to simmer for about fifteen minutes. Using a stick blender (or a blender and doing it in small batches) finely blend all the ingredients. Adjust for salt and pepper seasoning. Simmer for five or so minutes and serve. We have "Organic Vegan" family members I have to cater for every Thanksgiving. They love this soup.

          1. Along the lines of sweet potatoes and butternut squash:


            I thought the soup was very good. Also, Laurel's Kitchen has a split pea soup that is very good too. I can't find my copy, but you local library might have one.

            1. Caribbean Vegetable Gumbo; the base is veg stock & coconut milk..add assorted vegs (I used okra, tomatoes, onions, garlic, celery, carrots, corn, chard or spinach and sweet potatoes); add vegetable sea salt, black pepper, crushed red pepper, cumin and caribbean jerk seasoning blend. If you like it more spicy, add a whole habanero pepper while cooking then remove before serving. Garnish with toasted coconut.

              1. Are you trying to match this soup with the rest of your menu? If so, what else to you plan on serving? I really like the gumbo idea above. There is a great asparagus soup recipe from prior thread I loved. Pumpkin and lentil also came to mind (but lentil just doesn't seem very festive to me). Are you leaning one way yet (like a broth based vs chowder type)?

                1. Minestrone. Healthy, hearty, and filling. It's the most basic rec. you could imagine: garlic, onions, carrots, veggie broth, garbanzos and cannelinis, zucchini, some oregano, rosemary, and thyme, a couple bay leaves, some tomatoes, and tiny pasta. It's fabulous with garlic bread, and so hearty that you'd never miss meat!

                  I've served it to carnivores and told them only AFTERWARD that it was vegan. :)