Posts in category: Soups

The delicious and healthy vegan recipe for roasted tomato soup. After trying this amazing soup you never want to use canned tomatoes anymore 🙂 Non-dairy but super creamy! Roasting tomatoes helps them taste sweeter and slightly caramelized giving them an intensely deep and rich flavor. And adding cashews to the soup makes it even more filling. This tomato soup is so tasty that even my picky daughter, who never eats tomatoes, loves it!

Did you know that cooked tomatoes are healthier than raw ones?

Tomatoes are a great source of lycopene, a plant chemical that is an excellent antioxidant. Lycopene increases when tomatoes are cooked as compared to raw ones.

If you want to make creamy tomato soup without nuts, I recommend using 1/2-1 cup of coconut milk instead.

You can also easily turn this to a vegan Tomato Basil soup. Just add about 1/2 cup of fresh basil leaves to the blender and blend along with the rest of the soup ingredients.

Roasted Tomato Soup

The delicious and healthy vegan recipe for roasted tomato soup. After trying this amazing soup you never want to use canned tomatoes anymore 🙂 Non-dairy but super creamy! Roasting tomatoes helps them taste sweeter and slightly caramelized giving them an intensely deep and rich flavor. And adding cashews to the soup makes it even more filling. This tomato soup is so tasty that even my picky daughter, who never eats tomatoes, loves it!

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Prep Time 10 mins

Cook Time 45 mins

Course Soup

Servings 2 servings

Ingredients

  

• First to prepare tomatoes:
• 700 g 5-7 tomatoes
• 1 red onion
• 3 garlic cloves
• 1/2 tsp sugar
• 1 tsp salt
• 1/2 tsp pepper
• 2 tbsp olive oil
• Rest of the ingredients for the soup :
• 1 cup water
• 1 tsp dried basil or a small handful of fresh leaves
• 1 tbsp tomato puree
• 1 vegetable bouillon cube
• 1/4 cup raw cashews optional, but it makes this soup so creamy

Instructions

 

• Preheat oven to 400 degrees F (200 degrees C).
• Cut the tomatoes and onion to 4 pieces each and spread onto the baking sheet. Drizzle olive oil over the mixture and season with sugar, salt and pepper.
• Roast in a preheated oven for 30 minutes.
• Move the roasted tomatoes and onion to a large pot and add the rest of the ingredients. Let them simmer for 15 minutes.
• Blend with a hand blender until smooth.
• If you want to have very smooth tomato soup, pour the mixture through a strainer.
• ( Don't throw away the leftovers, they make for a tasty tomato dip for bread or veggies. )
• Serve hot with bread.

This tasty vegan celery soup gets its creaminess from coconut milk. It’s a healthy and filling lunch or supper. With just a few ingredients it’s also quick and easy to make.

Celery is rich in vitamins and minerals and has a slow, steady effect on your blood sugar.

Creamy Celery Soup

This tasty vegan celery soup gets its creaminess from coconut milk. It's a healthy and filling lunch or supper. With just a few ingredients it's also quick and easy to make.

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Prep Time 5 mins

Cook Time 15 mins

Course Soup

Servings 2 servings

Ingredients

  

• 500 g celery
• 1 onion
• 2 garlic cloves
• 1 cup vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste

Instructions

 

• Clean and cut the celery into 1-inch pieces.
• Peel and slice the onion and garlic cloves roughly.
• Heat the vegetable broth and coconut milk in a pan and add celery, onion and garlic cloves. Let them simmer on medium heat for 10-15 minutes
• Blend until smooth.
• Season with salt and pepper.
• Serve with croutons or crusty bread.

This easy recipe for vegan cauliflower soup is very creamy and “cheesy”, full of flavor and so simple to make!

I love making soups both winter and summer. They are so easy to make and very budget-friendly 😉

The nutritional yeast is optional in this soup recipe, but it gives a delicious cheesy flavor. And it is full of vitamins and minerals. To make this cauliflower soup more filling and creamy I used cashew nuts. If you don’t have them or want to make nut-free soup, I recommend adding either vegan cream or coconut cream instead. Or tofu works well also!

Tip! If you want to make this soup for picky kids or someone who doesn’t fancy cauliflower too much, you can add peanut butter in it. It covers the regular taste of cauliflower making this soup recipe like “peanut butter soup”, and kids will love it 😉

Creamy Cauliflower Soup

This easy recipe for vegan cauliflower soup is very creamy and "cheesy", full of flavor and so simple to make!

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Prep Time 5 mins

Cook Time 20 mins

Course Soup

Ingredients

  

• 500 g cauliflower half of one large cauliflower
• 1 onion
• 4 garlic cloves
• 1/2 cup cashew nuts about 80 g
• 4 cups vegetable broth
• 3 tbsp nutritional yeast
• salt and pepper to taste
• a pinch of cayenne pepper optional, only if you like it a bit spicy! If not, skip this one.

Instructions

 

• Chop the cauliflower, onion, and garlic roughly.
• Heat the vegetable broth in a pot and add veggies and cashew nuts.
• Cook on medium-high heat for about 10 minutes ( or until cauliflower is fork-tender ).
• Use a hand blender ( or another blender ) to make this a smooth soup.
• Add nutritional yeast and spices of your choice ( no need to add salt if you had some in the broth and cayenne is just optional - skip it if you don't like spicy soups ).
• Let the soup simmer on low heat for another 5 minutes and serve.

Delicious and Tasty Vegan Moroccan lentil soup recipe with red lentils, vegetables, and potato. Full of flavors with rich spices that make this as a perfect comforting soup recipe. It’s an easy soup to make in just one pot. It’s also freezer-friendly, and meal prep-friendly as it keeps well in a fridge for at least 3-4 days. Maybe longer but I bet you will eat it before 😉

Simple and healthy vegan moroccan soup is perfect for everyone who loves spices but don’t like food to be too hot. You can always add chili to this soup recipe if you like more spicy but flavors are so tasty you really don’t need to! This is a vegan soup recipe that all non-vegans will love too!

Moroccan Lentil Soup

Delicious and Tasty Vegan Moroccan lentil soup recipe with red lentils, vegetables, and potato. Full of flavors with rich spices that make this a perfect comforting soup recipe.

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Prep Time 10 mins

Cook Time 35 mins

Course Soup

Ingredients

  

• 1 tbsp olive oil optional
• 1/2 red onion
• 1 carrot
• 1 white potato
• 2 garlic cloves
• 1 tsp salt
• 1/2 tsp ground black pepper
• 2 tsp ground turmeric
• 2 tsp ground cumin
• 2 tsp ground ginger
• 2 tsp smoked paprika
• 1 tsp ground cinnamon
• 1/2 cup dry red lentils
• 400 g canned diced tomatoes
• 3 cups vegetable broth
• fresh parsley or coriander for garnishing optional

Instructions

 

• Cut vegetables into small same-size pieces.
• Heat the oil in a large pot. ( for oil-free version just use a splash of water instead ). Add chopped onions, celery, and carrot, and saute in medium-high heat for 3-5 minutes until everything softens slightly.
• Season with the spices, salt, and pepper and cook for another few minutes so that spices combine well with vegetables.
• Add canned tomatoes, vegetable broth, and minced garlic. Bring the soup to a boil, cover and reduce to simmer for 15 minutes.
• After 15 minutes add chopped potatoes. ( I recommend adding potatoes later as it cooks so much faster than lentils and carrots and otherwise comes too soft and mushy ).
• Let the soup simmer for another 15 minutes in medium-high heat.
• For optional garnishes, add some fresh parsley or fresh coriander on top.

This a simple, healthy vegan chicken noodle soup recipe to warm you up in cold days. Feel free to modify this soup with any veggies you have.

To make this like a vegan “chicken noodle soup” I used freezed tofu for chicken substitute. Freezing firm tofu makes the texture look like chicken chunks. Place tofu in the freezer for at least 3 hours. I always have some in my freezer, you can’t just put the package of tofu right into the freezer when coming from a store. When you want to use it, just unwrap the tofu and let it defrost. Squeeze out excess water and use your hands to crumble it to “chicken bites”.

Vegan Chicken Noodle Soup

This a simple, healthy vegan chicken noodle soup recipe to warm you up in cold days. Feel free to modify this soup with any veggies you have.

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Prep Time 10 mins

Cook Time 25 mins

Course Soup

Ingredients

  

• 4 cups vegetable broth
• 1 cup macaroni
• 2 medium-size carrots
• 2 celery stalks
• 1 yellow onion
• 2 garlic cloves
• 250 g tofu
• 1 tsp curry powder
• salt and pepper to taste
• 2 tbsp olive oil

Instructions

 

• To prepare you tofu chicken you need to have frozen tofu in your in the freezer. ( you can use tofu from the fridge but then the texture is not the same ).
• Thaw the tofu and press as much water out as possible. Using your hands, tear tofu to bite-size chunks.
• Heat a frying pan over medium-high heat and add tofu chunks on a dry pan. Stir until all water is out and tofu looks dry.
• Add curry powder and season with salt and pepper. Mix gently so that spices go all over tofu.
• Add olive oil and fry the chunks for a minute or two. Set aside.
• Prepare the soup
• Chop the carrots, celery and onion in smaller pieces ( I like them similar size as macaroni ).
• Heat olive oil in a large pot over medium-high heat. Saute the veggies for 5 minutes.
• Add minced garlic and vegetable broth and bring it to boil.
• Stir in macaroni and cook for 10 minutes or until macaroni is tender.
• Add tofu chunks into a soup and mix gently. Serve hot.