Vegan Avgolemono Soup – Creamy, Zesty, and Plant-Based Bliss

Vegan Avgolemono is a comforting twist on the Greek classic—minus the eggs but packed with all the zesty lemony goodness. If you’ve ever stood in your kitchen thinking, “I want soup that feels like a warm hug but also bright enough to wake me up,” this is the one. A creamy, citrusy, totally dairy-free dish that comes together in under an hour? Yes, please. Plus, it’s naturally gluten-free and perfect for meal prep.

This isn’t just another soup. The tahini-miso-lemon magic gives it that creamy “how-is-this-vegan?!” texture while brown rice and veggies keep it satisfying. Whether you’re a plant-based pro or just trying to eat more veggies without losing flavor, Vegan Avgolemono will become a weekly go-to. Bonus: picky eaters don’t even notice it’s vegan. (Seriously.)

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What is Vegan Avgolemono?

Vegan Avgolemono is the plant-based version of the traditional Greek soup “Avgolemono,” which translates to “egg-lemon.” Traditionally made with chicken broth, eggs, and lemon, this cozy classic gets a compassionate update without losing an ounce of comfort. Our vegan version skips the eggs and chicken but keeps that bright citrus zing that makes it such a crave-worthy dish.

Instead of eggs, we’re using a creamy blend of tahini and white miso to thicken and flavor the broth. The result? A rich, velvety soup with a balance of lemony brightness, hearty rice, and soft veggies—perfect for chilly nights, sick days, or anytime you need a little edible sunshine. It’s like a Greek grandma made it… just with tofu instead of chickens in the backyard.

Reasons to Try Vegan Avgolemono

Let’s be honest—some soups feel like side characters. Vegan Avgolemono is the main event. Here’s why it deserves a starring role on your dinner table:

• It’s dairy-free and egg-free but still incredibly creamy, thanks to tahini and miso. No weird substitutes here—just real, whole ingredients.
• Fast weeknight win: You’ll be ladling it into bowls in under an hour. It’s one of those soups that tastes like it simmered all day—but didn’t.
• Naturally gluten-free and customizable. Swap in your favorite grain, toss in extra veggies, or keep it simple.
• It’s a feel-good food—lemon lifts your mood, miso supports gut health, and the whole bowl feels like a warm, tangy recharge.
• Oh, and leftovers? Even better the next day.

Ingredients Needed to Make Vegan Avgolemono

For the Soup:

• 2 tbsp extra virgin olive oil
• 1½ cups sweet white onion, finely chopped
• 1 cup celery, finely chopped (optional)
• 1½ cups carrots, chopped or sliced into ½” rounds (optional)
• 2 garlic cloves, crushed
• 2 vegetable stock cubes (or 2 tbsp vegetable paste, no-salt added)
• 6–7 cups hot water
• 1 tbsp nutritional yeast
• 1 tbsp tamari or soy sauce
• ¾–1 cup uncooked brown jasmine rice (or basmati)
• Salt and pepper, to taste
• ¼ cup chopped fresh parsley or dill

For the Avgolemono (Creamy Lemon Sauce):

• 2 tbsp tahini
• 2 tbsp white miso paste
• ¾ cup fresh lemon juice
• 2 cups soup stock (strained, without rice)

Garnish:

• More fresh dill or parsley

Instructions to Make Vegan Avgolemono

Making Vegan Avgolemono might sound fancy, but it’s actually a one-pot wonder that’s both simple and satisfying. Follow this step-by-step guide to create a lemony, creamy Greek-inspired soup that’s entirely plant-based—and just might become your new favorite.

Step 1: Sauté the Aromatics for Flavor

Start with a large soup pot or Dutch oven over low heat. Add 2 tablespoons of extra virgin olive oil, then toss in your chopped onions, carrots, celery, and crushed garlic.

Why low heat? You’re not looking to brown anything here. This is a gentle sauté to slowly draw out the sweetness from the vegetables without caramelizing them. Stir occasionally for about 10 minutes, just until everything is soft and translucent.

💡 Pro Tip: If your onions are browning too fast, lower the heat even more and add a splash of water to cool things down. For more ideas on prepping veggies efficiently, check out our vegetable soup prep tips.

Step 2: Build the Brothy Base

Once your veggies have softened, it’s time to build the base. Add in:

• 2 vegetable stock cubes or 2 tablespoons of low-sodium vegetable paste
• 6 to 7 cups of hot water
• 1 tablespoon nutritional yeast
• 1 tablespoon tamari or soy sauce

Give everything a good stir to dissolve the stock cubes fully. This savory, umami-rich broth is the heart of your soup, and layering these ingredients now means deeper flavor later.

Step 3: Add the Rice and Simmer

Now add ¾ to 1 cup of uncooked brown jasmine rice. We recommend brown jasmine for its slightly nutty taste and chewy texture, but basmati or white rice also work in a pinch. Not sure which to use? This lentil and rice stuffed cabbage recipe shows how rice can transform based on type.

Bring everything to a gentle boil, then immediately lower the heat to a simmer. Cover the pot and let the soup cook for about 20 minutes, or until the rice is just tender. Stir occasionally to prevent sticking.

⏱️ Keep an eye on the pot—overcooked rice can turn the soup mushy.

Step 4: Prepare the Creamy Avgolemono Sauce

While the rice simmers, it’s time to make the magic happen—your vegan avgolemono sauce. In a blender, combine:

• 2 cups of broth from the soup pot (avoid scooping out the rice)
• 2 tablespoons tahini
• 2 tablespoons white miso paste
• ¾ cup fresh lemon juice

Important: Let the broth cool for a few minutes before blending. Hot liquid + sealed blender = soup geyser. You can even crack the lid slightly and drape a towel over it for safety.

Blend until completely smooth and creamy. The result? A silky, lemony, umami-packed sauce that mimics the traditional egg-lemon combo without any animal products.

Step 5: Combine the Sauce with the Soup

Once your rice is tender and your lemon-miso sauce is blended, remove the pot from the heat. Slowly pour the creamy mixture into the soup, stirring continuously to incorporate it evenly. This is your moment of transformation—watch as the soup thickens slightly and takes on that beautiful pale yellow color.

Add ¼ cup of fresh chopped parsley or dill for brightness and a pop of color. We’re big fans of fresh dill here—it brings that authentic Greek vibe. Don’t have any? No worries. Parsley works great, and you can always revisit our green goddess herb soup for more fresh herb inspiration.

Step 6: Season and Serve

Now for the best part: the final taste test. Add salt, freshly cracked black pepper (we love adding a full teaspoon!), or more lemon juice if you like a bolder tang. Taste and tweak until it hits your perfect balance of salty, savory, and citrusy.

Ladle the soup into bowls, top with more fresh herbs, and serve piping hot. Pair it with crusty bread or a simple side salad like our easy cabbage and carrot slaw for a complete meal.

Bonus Step by Step Cooking Tips:

• Make your lemon juice from fresh lemons, not bottled—it really does make a difference.
• Want a protein boost? Add a handful of chickpeas or try our vegan chickpea noodle soup as a side.
• Leftovers? Store them in the fridge for up to 5 days—it only gets better overnight.

By following this step-by-step Vegan Avgolemono recipe, you’ll have a comforting, creamy bowl of Mediterranean bliss that’s as nourishing as it is delicious. It’s the kind of recipe you’ll keep coming back to again and again—especially once you realize how easy it is to whip up with pantry staples.

Ready to try another cozy bowl? Our anti-inflammatory turmeric cabbage soup makes a perfect next adventure.

What to Serve with Vegan Avgolemono

This soup is satisfying on its own, but if you’re building a full meal, here are some great sides:

• Crusty sourdough or warm pita—perfect for dunking.
• Simple cucumber-dill salad adds a cool crunch next to the creamy broth.
• Roasted chickpeas make a great topper if you want extra protein.
• Olive tapenade or hummus on toast rounds out the Mediterranean vibes.
• Pair it with our Healthy Green Goddess Soup for a cozy soup duo night!

Key Tips for Making Vegan Avgolemono

• Don’t overcook the rice. It should be tender, not porridge. Brown jasmine is perfect, but basmati or white rice work in a pinch.
• Let the broth cool before blending. Hot liquid + blender = soup explosion. We’re aiming for dinner, not redecorating.
• Go heavy on the lemon if you love tang. Start with ¾ cup, then add more to taste.
• Use white miso only. It’s milder and won’t overpower the lemon or tahini.
• Fresh herbs make a difference. Dill is traditional, but parsley is lovely too.

Storage and Reheating Tips for Vegan Avgolemono

Got leftovers? Lucky you.

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Freeze flat in freezer bags for up to 2 months (great for make-ahead lunches).
• Reheat gently on the stove or microwave. Add a splash of water or broth if it’s thickened up.
• Stir well to re-emulsify the creamy base.

Pro Tip: Add a fresh squeeze of lemon before serving—it perks the flavor right back up.

FAQs

Can I use white rice instead of brown?
Totally. White rice will cook faster—just reduce the simmering time by about 10 minutes.

Is tahini necessary?
Yes, for creaminess. But if you’re out, try cashew butter or blend soaked cashews as a backup.

Can I add protein?
Roasted chickpeas or cubed tofu would be great. Or try our High Protein Vegan Soup if you want even more plant-based power.

Does it taste like real Avgolemono?
Surprisingly, yes. It’s got all the lemony flavor and silky texture without the eggs.

Final Thoughts

Vegan Avgolemono is proof that you don’t need eggs, dairy, or meat to make soup that sings. It’s easy, cozy, citrusy, and ridiculously slurpable. Whether you’re vegan-curious, dairy-free by necessity, or just love a good one-pot wonder, this recipe belongs in your rotation.

Hungry for more wholesome bowls? Check out our Golden Turmeric Lentil Soup or Lemony Greek Chickpea Soup for more flavor-packed comfort.

Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.

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