This creamy vegan lasagna soup combines hearty noodles, rich flavors, and a delightful mix of veggies. It’s like a cozy hug in a bowl! Perfect for any day of the week.
I love how easy it is to whip up this soup. Just toss everything in one pot and you’re set! Plus, it’s vegan, so I can enjoy it guilt-free while still feeling full. 😄
Key Ingredients & Substitutions
Olive Oil: This adds a nice flavor to your soup. You can use other oils like avocado or coconut oil if you prefer, but olive oil is my favorite for its taste.
Vegan Ground Meat Substitute: I use store-bought vegan meat, but cooked lentils or chickpeas can be great substitutes for a budget-friendly protein. They blend right into the soup!
Cashews: Soaking cashews is key for that creamy texture. If you’re allergic, try using silken tofu blended until smooth for a similar consistency.
Noodles: Lasagna noodles are perfect, but you can use any pasta you like, such as fusilli or even gluten-free options, to fit your needs.
How Do You Create the Perfect Creamy Texture?
Achieving the creaminess in this soup mainly comes from the cashew cream. Here’s how to get it right:
- Soak cashews in hot water for at least 30 minutes. This softens them, making blending easier.
- Combine soaked cashews with plant-based milk and flavorings in a blender. A high-speed blender works best.
- Blend until smooth and creamy, scraping down the sides as needed to ensure everything is mixed well.
- Stir the cashew cream into your soup towards the end of cooking. This keeps it creamy and fresh.
With these tips, you’ll have a deliciously creamy vegan lasagna soup every time!
How to Make Creamy Vegan Lasagna Soup
Ingredients You’ll Need:
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 8 oz vegan ground meat substitute (or lentils for protein)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/4 cup tomato paste
- 1 (28 oz) can crushed tomatoes
- 4 cups vegetable broth
- 6 oz vegan lasagna noodles, broken into bite-size pieces
- 1 cup raw cashews (soaked 30 minutes in hot water)
- 1/2 cup unsweetened plant-based milk (such as cashew or almond)
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This creamy vegan lasagna soup comes together in about 40 minutes! You’ll spend around 10 minutes prepping ingredients and about 30 minutes cooking. It’s quick, easy, and delicious—perfect for a weeknight meal or a cozy weekend dish!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Add the diced onion, carrots, celery, and red bell pepper. Sauté these veggies for about 5-7 minutes until they begin to soften and smell great!
2. Add Garlic and Vegan Meat:
Now, it’s time to add the minced garlic. Cook it for 1 minute until it becomes fragrant. Next, stir in the vegan ground meat substitute (or lentils). Break it up with your spoon, cooking it until it’s browned, which should take about 5 minutes.
3. Season the Soup:
Sprinkle in the dried oregano, basil, red pepper flakes (if using), salt, and pepper. Give everything a good stir to make sure those flavors mix well!
4. Build the Sauce Base:
Mix in the tomato paste and cook it for about 2 minutes. This really helps deepen the flavor. Then add the crushed tomatoes and vegetable broth, stirring everything together before bringing it to a gentle boil.
5. Cook the Noodles:
While it’s boiling, break the lasagna noodles into bite-sized pieces and add them to the pot. Reduce the heat to medium and let it simmer for 10-12 minutes until the noodles are tender and delicious.
6. Make the Cashew Cream:
While the soup is simmering, drain the soaked cashews. Combine them with the plant-based milk, nutritional yeast, lemon juice, garlic powder, onion powder, and a pinch of salt in a blender. Blend until it’s smooth and creamy.
7. Combine and Enjoy:
Stir the cashew cream into the soup, mixing thoroughly until you achieve that rich, creamy texture. Heat it through for an additional 2-3 minutes. Taste the soup and adjust any seasoning if needed.
8. Serve and Garnish:
Once it’s ready, serve your creamy vegan lasagna soup hot! Top it off with some chopped fresh parsley and a sprinkle of black pepper for extra flavor.
Enjoy this hearty, comforting vegan take on lasagna in a creamy, delicious soup form! It’s sure to warm your heart and satisfy your cravings.
Can I Use Regular Lasagna Noodles Instead of Vegan?
Yes, you can use regular lasagna noodles if you’re not strictly vegan. Just note that the cooking time may vary, so keep an eye on them as they cook!
What Can I Substitute for Cashews?
If you’re allergic to nuts, try using silken tofu instead for a creamy texture. Simply blend it with the plant-based milk and other ingredients until smooth.
Can I Make This Soup in Advance?
Absolutely! You can prepare the soup a day in advance and store it in the fridge. Just reheat gently on the stove before serving. Keep in mind that the noodles might absorb some liquid, so you might want to add a splash of broth when reheating.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, warm on the stove over low heat or in the microwave, adding a little broth or water if it thickens too much.
