Vegan vegetable soup with cherry tomatoes, chickpeas, veggies and olives – this is the ultimate healthy, hearty and feel good meal. Perfect if you have a cold or are feeling under the weather. Packed full of vitamins and nutrients. A perfect one pot weeknight meatless dinner. Gluten Free too. 
Vegan vegetable soup was something I really wanted to make as I’ve been feeling a bit under the weather lately. First I was sick for a solid 5 days, and then I seem to have recovered and successfully gotten a bit sick again. My body is just used to associating June with 80 degrees days and somehow I find myself shivering in a summer jacket in the 50 degree Buenos Aires weather.
Isn’t the point of being a digital nomad not tied to any one particular place, the freedom to always follow the warm weather? Well D and I frequently seem to forgot about weather patterns and seasons and seem to find ourselves traveling south into South America straight into winter, as the seasons here are complete opposites.
And don’t even get me started – if you know me and know how much I hate shopping you know it isn’t an option to go out and buy proper attire.
Now the cold wouldn’t be so bad if I could get my hands on some proper soup. And as I mentioned in my vegan curried pumpkin and cauliflower soup with spinach and almonds post, a proper good hearty soup has been excruciatingly difficult to find in Argentina.
Meat and wine, they know, soups (especially vegan vegetable soup), apparently, not so much.
So you can probably imagine that my first order of business upon entering our rental apartment in Buenos Aires was to beeline for the kitchen and start making soup. A proper hearty, feel good, bring you back from the dead vegan vegetable soup.
We’re talking tons of veggies, lots of herbs, home made stock – the real deal.
Normally I am used to cooking with salt as my only seasoning but the local grocery store right around the corner from the apartment had a huge pour your own spices section, and so I went a bit wild. Exponential enhancement of flavor in this vegan vegetable soup, check.
Years ago, while sick on Ljubljana, Slovenia (why do I remember this?) I was also in a soup making frenzy and discovered that cherry tomatoes are made to be tossed into soup. There’s just something wonderful about lightly sauteed and caramelized tomatoes that are pumped fully of brothy goodness and then just burst in your mouth.
So those were definitely on the vegan vegetable soup list. As for other ingredients I opted for garlic and onion (not sure I cook anything without those two pals), butternut squash, zucchini, and chickpeas.
Grated butternut squash is my new favorite ingredient by the way. First used in my vegan quinoa country soup (you guessed it, when sick in Lima, Peru) this has not become a regular in my cooking rotation. The shredded strands of butternut squash (or pumpkin/acorn squash) add a wonderful creamy-esque texture to whatever you’re making. The thin shreds almost dissolve right into the soup and give it a thicker texture.
This vegan vegetable soup with cherry tomatoes and chickpeas is one of my new favorite soups. I, no joke, ate this for lunch and dinner for 3 days in a row – no sharing with D, he wouldn’t have properly appreciated it anyway.
The perfect soup lover’s dream vegan vegetable soup recipe right here. Vegan and gluten-free.
If you loved this vegan vegetable soup you’ll also love these soups:
- 30 Min Vegan Orzo Soup with Kale, White Bean and Pesto {GF}
- Chicken Soup with Cherry Tomatoes and White Beans {GF, DF}
- Pesto Soup with Red Beans, Kale and Tomatoes {Gluten-Free, Vegan}
- Gazpacho Recipe {GF, DF}
- No Cook Vegan Low FODMAP Tomato Soup {Gluten-Free}
- Ultimately Comforting Vegan Tomato Soup Recipe {GF, DF}
- 10 Refreshing Cold Gluten Free Soups for Summer
How to make vegan vegetable soup
Vegan vegetable soup with cherry tomatoes, chickpeas, veggies and olives - this is the ultimate healthy, hearty and feel good meal. Perfect if you have a cold or are feeling under the weather. Packed full of vitamins and nutrients. A perfect one pot weeknight meatless dinner. Gluten Free too.
- 1 tablespoon extra virgin olive oil
- 1 onion diced
- 8 cloves garlic diced
- 2 cups grated butternut squash
- 2 cups diced zucchini
- 2 cups halved cherry tomatoes
- 2 teaspoons herbs de provence optional
- 2 teaspoons smoked paprika optional
- 2 teaspoons oregano optional
- 1 can chickpeans
- 1/4 cup red wine optional
- 5-6 cups vegetable broth
- 1/4 cup green olives chopped (optional)
- salt pepper to taste
- for garnish: lemon juice and chopped fresh parsley
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Heat oil over medium heat in a large pot.
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Add garlic and onions and cook until aromatic 2-3 minutes.
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Add butternut squash, zucchini and cherry tomatoes. Cook, stirring for 3-4 minutes.
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Add herbs de provence, paprika, oregano, salt and pepper. Mix.
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Add chickpeas with the chickpea liquid from the can.
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Add red wine, olives and broth.
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Bring to a boil, reduce heat and simmer 10-15 minutes.
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Serve garnished with lemon juice and fresh parsley.
This vegan vegetable soup with cherry tomatoes and chickpeas is the ultimate healthy, hearty and feel good meal. Perfect if you have a cold or are feeling under the weather. Packed full of vitamins and nutrients. A perfect one pot weeknight meatless dinner. Gluten Free too. | avocadopesto.com
Amanda says
This looks fantastic! I hate that you had to make it when you were sick! When I’m sick – I crave salt. I agree with you…when I’m sick I just want some prope soup and its hard to find unless you make it yourself! This looks good! Thanks for sharing!!
Laura Whitesides says
How do you go about shredding the butternut squash? Are you cutting it in half, then shredding it raw? Can’t wait to try this!
Vicky says
I peel the butternut squash and remove the seeds, and then just grate it on the large setting on a standard box grater (I think you could also try doing this in a food processor if you have the grating blade) Enjoy!
Alicia says
Roasting butternut squash whole is easier!
Then scoop out middle and add to already boiling soup or stock.
Roast for about one hour or more on high heat.
Praise Yahshua for soup!
Jews for Jesus.org!
Vicky says
Thanks for the tip! Will try that next time! Always such a pain to chop it up when it’s raw!
Matt @ Plating Pixels says
So many flavors going on! Love the green bowl, fitting for such a fresh, vibrant recipe.
Vicky says
Thanks! Definitely lucked out in the apartment rental with that green bowl : ))
Jennifer @ Delicious Everyday says
This looks like a wonderful hearty soup when you’re sick. I always make a big pot of steaming soup when I’m under the weather and this likes perfect.
Vicky says
You’re just like me! Soup does wonders for me when I’m sick!
Claudia | Gourmet Project says
it looks delicious. Guess I’ll have one (or two) bowls on my next meat free monday, and it will turn to be a SUPER HEALTHY meat free monday 🙂
Vicky says
Haha yes you’ll definitely want two big bowls!
Emma @ Supper in the Suburbs says
I am on a bit of a soup binge atm. I find they are a fab way to loose weight in the run up to beach season! This looks fantastic. So full of flavour but lean too! Great recipe.
Vicky says
Soups are the best ! Hadn’t thought of them as a good way to shed some pounds before summer, but that’s a win win too!
kereta sewa shah alam says
Its look sooo delicious. Perfect dish!
thanks for sharing recipes with us here. Looking more from you dear
Vicky says
Thanks!
The Girl In The Purple Sweater says
Seems delicious. I tend to use lentils in some of my soups. Chick peas is a great idea. I will try and crisp them.
Vicky says
Thanks! Lentils would work here too and chickpea croutons are the best!
Susan Glenn says
Just Yum !!!
Vicky says
My thoughts exactly!
Carla says
I made this last night and it was excellent! I substituted a sweet potato for the butternut and added fresh basil and thyme instead of the herbs de provence. My husband went back for seconds!
Vicky says
Sounds delicious! Love your substitutions and so happy you liked this : ))
Rachel says
Delicious soup!