Winter is here, and what better way to warm up than with a cozy bowl of soup? But if you’re following a vegan diet, it can be tough to find soups that are both creamy and animal-product free. So we’ve got you covered with these delicious vegan creamy soup ideas that are sure to satisfy your cravings.
Ingredients
- 1 cup cashews, soaked overnight
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup unsweetened almond milk
- 2 cups chopped vegetables of your choice (carrots, celery, potatoes, etc.)
- 2 tbsp nutritional yeast
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Drain and rinse cashews. In a high-speed blender, blend cashews and 1 cup of vegetable broth until smooth.
- In a large pot, sauté onion and garlic until fragrant.
- Add chopped vegetables and sauté for another 5 minutes.
- Add the remaining vegetable broth, almond milk, cashew mixture, nutritional yeast, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until vegetables are tender.
- Use an immersion blender or transfer to a blender and blend until smooth and creamy.
- Adjust seasoning to taste, and serve hot.
Nutritional Information
Serving Size: 1 cup
Calories: 200
Fat: 10g
Carbohydrates: 20g
Protein: 8g
Cooking Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Equipment
- High-speed blender
- Large pot
- Immersion blender or regular blender
Serving Suggestions
Serve with a slice of crusty bread or a side salad for a complete meal.
Variations
- Use different vegetables, such as broccoli, cauliflower, or sweet potato.
- Add a can of drained and rinsed white beans for extra protein.
- Use different herbs and spices, such as rosemary, cumin, or paprika.
Substitutions
- Use any unsweetened non-dairy milk in place of almond milk.
- Use any vegetable broth you prefer.
- If you don’t have cashews, you can use silken tofu or coconut cream for creaminess.
Storage
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat on the stove or in the microwave.
Tips
- If you don’t have an immersion blender or regular blender, you can mash the soup with a potato masher for a chunkier texture.
- Soaking the cashews overnight will make them easier to blend and create a creamier texture.
- If you don’t have nutritional yeast, you can omit it or use a tablespoon of miso paste for added flavor.
Notes
This soup is a great way to use up any leftover vegetables you have in your fridge. It’s also perfect for meal prep, as it reheats well and makes a filling lunch or dinner.
Frequently Asked Questions
Can I freeze this soup?
Yes, you can freeze this soup for up to 3 months. Let it cool completely, then transfer to a freezer-safe container or bag. Thaw overnight in the fridge before reheating.
Can I use raw cashews?
No, soaking the cashews overnight is important for both texture and digestibility. If you don’t have time to soak them, you can boil them for 10 minutes before blending.
Can I use water instead of vegetable broth?
Yes, you can use water instead of vegetable broth, but the soup may be less flavorful. You can add extra herbs and spices to compensate.
Personal Thoughts
This vegan creamy soup is one of my go-to recipes for a cozy night in. It’s filling, nutritious, and so easy to customize with whatever veggies I have on hand. The cashews create a rich and creamy base without the need for dairy, and the nutritional yeast adds a cheesy flavor that I love. Give it a try and I promise you won’t be disappointed!