This Creamy Vegan Lasagna Soup is like a warm hug in a bowl! Packed with delicious flavors and layers, it’s made with hearty pasta, fresh veggies, and a creamy base that will make you smile.
Even better, this soup is easy to make! Just toss everything in one pot and let it simmer. Perfect for those cozy nights when you want comfort food without the fuss!
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing your veggies. If you’re looking for a different flavor, avocado oil or coconut oil can work too.
Onion and Garlic: Yellow onion and garlic add depth of flavor. You can use shallots if you prefer a sweeter taste.
Mushrooms: They add a nice earthy flavor. Don’t have any? Try using diced zucchini or eggplant for a different texture.
Vegan Ground Meat Substitute: I love tempeh for its nutty flavor. You can also use lentils or chickpeas for protein and texture, making it totally plant-based.
Noodles: Lasagna noodles are traditional but feel free to swap them with gluten-free pasta or any small pasta shape you have on hand.
Cashews: They create a creamy sauce. If you can’t use nuts, silken tofu is a good alternative for creaminess.
How Do I Get the Perfect Creamy Consistency?
Achieving creaminess in this soup is all about the cashew blend. Soaking the cashews is key; it helps them blend smoothly. Here’s how:
- Soak raw cashews in hot water for about 20 minutes. This softens them.
- Drain and place them in a high-speed blender with almond milk, nutritional yeast, and seasonings.
- Blend until it’s completely smooth. This silky texture will transform your soup!
When you stir it into the soup, it makes everything creamy and delicious. Adjust the amount of almond milk to get the consistency you like best!
Creamy Vegan Lasagna Soup
Ingredients You’ll Need:
For the Soup Base:
- 1 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup carrots, finely diced
- 1 cup celery, finely diced
- 1 cup mushrooms, finely chopped
- 1 lb vegan ground meat substitute (such as tempeh crumble or plant-based crumbles)
For the Liquid Ingredients:
- 6 cups vegetable broth
- 1 (14 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
For Seasoning:
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
For the Noodles and Creaminess:
- 8 oz vegan lasagna noodles, broken into bite-size pieces
- 1 cup raw cashews (soaked in hot water for 20 minutes, then drained)
- 1 cup unsweetened almond milk (or other plant milk)
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
For the Fresh Finish:
- 2 cups fresh spinach, roughly chopped
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delightful soup takes about 10 minutes to prepare and around 20 minutes to cook, making a total time of about 30 minutes. Perfect for a quick weeknight meal or a cozy weekend treat!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Begin by heating the olive oil in a large pot over medium heat. Add the finely chopped onion, minced garlic, diced carrots, celery, and mushrooms. Sauté these for about 5-7 minutes until they soften and fill your kitchen with a beautiful aroma.
2. Add the Vegan Meat:
Next, stir in the vegan ground meat substitute. Cook it for about 5 minutes, using a wooden spoon to break it apart, until it’s lightly browned.
3. Combine the Liquids and Seasonings:
Now, it’s time to add depth to your soup! Stir in the crushed tomatoes, tomato paste, vegetable broth, dried basil, oregano, red pepper flakes (if you like a bit of heat), and a pinch of salt and black pepper. Bring this mixture to a gentle simmer.
4. Cook the Noodles:
Add the broken lasagna noodle pieces into the simmering pot. Let them cook for about 10-12 minutes until they’re al dente, stirring occasionally to keep them from sticking together.
5. Blend the Cashew Cream:
While the noodles are cooking, prepare the creamy sauce. Blend the soaked and drained cashews with almond milk, nutritional yeast, lemon juice, garlic powder, and onion powder in a high-speed blender until completely smooth and creamy.
6. Finish the Soup:
Once the noodles are cooked, reduce the heat to low and stir in the creamy cashew sauce and chopped spinach. Allow it to cook for another 2-3 minutes until the spinach wilts and the soup is hot and comforting.
7. Taste and Adjust:
Give your soup a taste and adjust the seasonings, adding more salt or pepper if needed for your taste.
8. Serve and Enjoy:
Serve your deliciously creamy vegan lasagna soup hot, garnished with fresh parsley. Pair it with a slice of crusty bread for a perfect meal!
Enjoy your comforting bowl of creamy vegan lasagna soup!
Can I Use Gluten-Free Pasta?
Absolutely! You can substitute regular lasagna noodles with gluten-free pasta. Just make sure to adjust the cooking time according to the package instructions, as gluten-free noodles can vary in cooking time.
How Do I Store Leftovers?
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. If the soup thickens after refrigeration, simply add a splash of vegetable broth or almond milk while reheating to restore its creamy consistency.
Can I Add Other Vegetables?
Yes, feel free to get creative! You can add vegetables like zucchini, bell peppers, or even kale for extra nutrients. Just chop them finely and sauté them along with the onion and garlic.
Is There a Nut-Free Alternative for the Cashew Cream?
If you’re looking for a nut-free option, try using silken tofu blended with almond milk and nutritional yeast for creaminess. You might also consider coconut cream for a rich texture, just be mindful of the flavor it may add.
