Soup

Tofu Soup Recipe (Easy Vegan, Gluten-Free + Crispy Tofu)

Alysen — Tue, 19 May 2026 16:59:31 +0000

This easy vegan tofu soup is warm, comforting, and gluten-free friendly with bold Asian-inspired flavor. It is made with crispy marinated tofu, savory vegetable broth, mushrooms, bok choy, sprouts, noodles, and green onions for a cozy bowl that feels hearty and satisfying without taking hours to make.

I use fresh noodles, but you can also use ramen, rice noodles, or no noodles at all. My favorite soup vegetables are cremini mushrooms, bok choy, and fresh sprouts. Add whatever is in your fridge for an easy weeknight dinner packed with flavor.

To keep this tofu soup gluten-free, be sure to use gluten-free tamari or certified gluten-free soy sauce and gluten-free noodles, such as rice noodles or gluten-free ramen.

✔ Vegan
✔ Gluten-free friendly
✔ Packed with vegetables
✔ Made with crispy marinated tofu
✔ Easy weeknight dinner

Why You’ll Love This Tofu Soup

This tofu soup is cozy, flavorful, and easy to customize with your favorite vegetables and noodles. It has everything you want in a comforting soup: a savory broth, tender-crisp vegetables, chewy noodles, and crispy tofu on top.

The tofu is marinated with ginger powder, garlic powder, soy sauce or tamari, and sriracha before being cooked until golden. That step adds so much flavor and texture, making this soup more filling than a basic vegetable soup.

You can serve it as a light lunch, an easy dinner, or a comforting sick-day meal. It is also a great recipe when you want something warm and homemade but do not want to spend all day simmering soup on the stove.

Ingredients in Tofu Soup

I love a slow-simmered soup recipe, but I do not always love waiting. This Tofu Soup is so easy and ready as fast as you can chop and boil! If you love crispy tofu with an Asian-inspired marinade, try this recipe.

I use fresh noodles, but you can always use ramen, rice, or no noodles! My favorite soup vegetables are cremini mushrooms, bok choy, and fresh sprouts. Add whatever is in your fridge for an easy weeknight dinner packed with flavor!

Tofu: Use firm tofu or extra-firm tofu for this recipe. Softer tofu can break apart too easily, while firm tofu holds its shape and gets crispy when cooked.

Ginger powder: Ginger powder adds warm, slightly spicy flavor to the tofu marinade. It coats the tofu well and helps every bite taste seasoned.

Garlic powder: Garlic powder adds savory flavor to the marinade and pairs perfectly with the ginger and sriracha.

Soy sauce or tamari: Use gluten-free tamari or certified gluten-free soy sauce if you need this tofu soup to be gluten-free.

Sriracha: This adds a little heat to the tofu. Use more if you like spicy tofu soup, or reduce it for a milder version.

Vegetable oil: A small amount of oil helps the tofu brown in the skillet and gives it crispy edges.

Sesame oil: Adds a rich, nutty flavor to the broth.

Garlic: Fresh garlic adds extra savory flavor to the broth.

Ginger: Fresh ginger brightens the broth and gives the soup that cozy, warming flavor.

Vegetable broth: Use low-sodium broth so you can better control the soup's saltiness. Mushroom broth would also work well.

Mushrooms: Cremini mushrooms add earthy, savory flavor and make the soup feel hearty.

Bok choy: Bok choy adds a mild, fresh, slightly crunchy vegetable texture that works beautifully in soup.

Sprouts: Sprouts add freshness and crunch. You can also add grated carrots for extra color and texture.

Noodles: Fresh noodles warm quickly in the hot broth. If using dried ramen noodles, cook them according to the package directions before adding them to the soup. For gluten-free tofu soup, use rice noodles or gluten-free ramen.

Green onions: Green onions make the perfect fresh garnish for the finished soup.

If you have any questions about tofu soup, please leave a comment below, and I will get back to you ASAP!

How to Make Tofu Soup

Press and drain the firm tofu to remove excess water. This helps the tofu cook up golden and crispy.
In a medium bowl, mix together the ginger powder, garlic powder, soy sauce or tamari, and sriracha.
Cut the tofu into bite-sized cubes and gently toss it in the marinade. Let the tofu sit for 30 minutes to absorb the flavor.
Heat vegetable oil in a nonstick skillet over medium heat. Cook the marinated tofu on each side until golden brown and crispy.
In a saucepan, heat sesame oil over medium heat. Add the minced garlic and ginger, and cook for a few seconds until fragrant.
Add the vegetable broth and soy sauce or tamari. Bring the broth to a simmer, then reduce the heat and simmer for 5 minutes.
In a separate nonstick skillet, cook the mushrooms and bok choy until tender.
To assemble the soup, divide the noodles between bowls. Add the hot broth, vegetables, crispy tofu, sprouts, and green onions.

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions for the best tofu soup, please see the recipe below.

How to Press Tofu

There are two ways to press tofu. You can use an EZ Tofu Press, or you can press your tofu by balancing heavy objects on top of it.

I prefer the tofu press method. I have been using the EZ Tofu Press for almost a decade. I use it weekly, and it continues to do an amazing job!

The EZ Tofu Press easily, quickly, and with less mess removes liquid from firm or extra-firm tofu. It uses simple mechanics and high-quality materials, making it long-lasting and easy to use.

How Long to Press Tofu

I press my tofu with the EZ Tofu Press for 12 to 15 minutes. I turn the knobs tighter every 3 to 4 minutes as the tofu releases liquid.

Pressing tofu is important for tofu because it removes extra moisture. Less moisture helps the tofu brown better in the skillet and gives a better texture.

What Kind of Tofu Is Best for Tofu Soup?

Firm tofu or extra-firm tofu is best for this crispy tofu soup because it holds its shape and can be cooked until golden before being added to the bowl.

Soft tofu and silken tofu work well in some soups, especially miso soup or creamy blended soups. For this crispy tofu soup, firm tofu or extra-firm tofu is the better choice because it holds its shape when sautéed. These sturdier varieties can turn golden on the outside while staying tender in the center, making them perfect for adding to warm vegetable broth.

Should Tofu Be Cooked Before Adding It to Soup?

Tofu is already cooked, so it does not have to be cooked before adding it to soup. However, for this recipe, cooking the tofu first gives it a much better texture.

Pan-cooking the marinated tofu creates crispy edges and enhances its flavor. Then, when added to the soup, it adds texture and makes the recipe feel hearty and satisfying.

Does Tofu Fall Apart in Soup?

Firm and extra-firm tofu holds together well in soup, especially if it is pressed before cooking. Softer tofu can break apart more easily, which is why it is better for creamy soups, miso soup, or soft tofu stew.

For this tofu soup recipe, firm tofu is the best choice because it can be cubed, marinated, and cooked before being added to the soup without falling apart.

What Noodles Work Best in Tofu Soup?

Fresh noodles work well because they warm quickly in the hot broth. Dried ramen noodles also work, but they should be cooked according to the package directions before being added to the soup.

For gluten-free tofu soup, use rice noodles, gluten-free ramen, or another certified gluten-free noodle option. This keeps the soup hearty while still fitting a gluten-free diet.

How to Make Tofu Soup Gluten-Free

To make this tofu soup gluten-free, use:

Gluten-free tamari or certified gluten-free soy sauce
Gluten-free noodles, rice noodles, or gluten-free ramen
Gluten-free vegetable broth

Always check labels on broth, noodles, sauces, and sriracha to make sure they are gluten-free.

Can I Make Tofu Soup Spicier?

Yes! This soup already has a little heat from the sriracha in the tofu marinade. To make it spicier, add extra sriracha, chili garlic sauce, chili crisp, or red pepper flakes.

If you prefer a milder soup, reduce the sriracha or leave it out of the marinade.

What to Serve with Tofu Soup

This tofu soup is filling enough to serve as a full meal because it has tofu, noodles, vegetables, and broth all in one bowl.

You can also serve it with:

How to Store Tofu Soup

Store leftover tofu soup in an airtight container in the refrigerator for up to 3 days.

For the best texture, store the noodles separately from the broth if possible. Noodles can absorb liquid as they sit, which may make the soup thicker the next day.

Reheat the broth and vegetables on the stove or in the microwave until hot, then add the noodles and tofu before serving.

Can You Freeze Tofu Soup?

The broth can be frozen, but the noodles and vegetables may change texture after thawing. For best results, freeze the broth separately and add freshly cooked noodles, vegetables, and tofu when reheating.

Tofu can become chewier after freezing, but some people enjoy that firmer texture.

More Amazing Tofu Recipes

If you love this tofu soup recipe, try more easy tofu recipes next:

Yay! You have made it this far, and I am so glad! If you make this recipe, I'd love for you to give it a quick review and star rating ★ below. Make sure you follow me on Pinterest, Instagram, and Facebook, too!

Don't forget to subscribe to our EMAIL newsletter.

Tofu Soup

This delicious vegan soup is so easy to make and full of Asian flavors! The crispy tofu is marinated in just 30 minutes for a soup that takes minutes, not hours.

Course Main Course, Soup

Cuisine Asian, Vegan

Keyword crispy tofu soup, tofu soup

Prep Time 15

Cook Time 15

Marinade Time 30

Total Time 1

Servings bowls

Calories 147kcal

Author Alysen

Equipment

Ingredients

Tofu Marinade Ingredients

1 block firm tofu
½ teaspoon ginger powder
½ teaspoon garlic powder
2 tablespoons gluten-free tamari
1 tablespoon sriracha
2 teaspoons vegetable oil

Broth Ingredients

½ teaspoon sesame oil
2 cloves garlic minced
¼ teaspoon ginger minced
4 cups vegetable broth low sodium
2 teaspoons gluten-free tamari

Toppings and Noodles

1 teaspoon vegetable oil
8 ounces cremini mushrooms washed and sliced
1 bunch bok choy chopped
1 cup sprouts washed and drained
1 12-ounce pack gluten-free fresh noodles or rice noodles or 2 packs dried ramen noodles
2 to 3 tablespoons green onions chopped, for garnish

Get Recipe Ingredients

Instructions

Drain and press tofu using EZ Tofu Press to remove any excess water.
In a medium bowl, mix ginger powder, garlic powder, gluten-free tamari, and sriracha together.
Cut tofu into medium cubes, and place in marinade. Toss gently. Leave aside for 30 minutes.
When ready to cook, heat nonstick skillet over medium heat with vegetable oil. Cook marinated tofu on each side until golden and crispy.
Heat a saucepan over medium heat with sesame oil. Cook garlic and ginger for a few seconds. Add broth and gluten-free tamari. Increase to high heat, and bring to a simmer. Reduce heat and simmer for 5 minutes.
Heat a nonstick skillet with oil. Cook mushrooms and bok choy until tender. Divide the noodles between serving bowls.
To assemble the soup, add noodles to the bowl, and top with broth. Add crispy tofu, and all your veggies.

Notes

Pressing tofu is important for tofu soup because it removes extra moisture. Less moisture helps the tofu brown better in the skillet and gives the finished soup better texture.
If using dried ramen noodles, boil them according to the package directions before adding them to the broth.

Nutrition

The post Tofu Soup Recipe (Easy Vegan, Gluten-Free + Crispy Tofu) appeared first on .

Slow Cooker Tex Mex Enchilada Soup – Vegetarian & Gluten-Free

Alysen — Tue, 12 May 2026 17:13:36 +0000

This Slow Cooker Tex Mex Enchilada Soup is hearty, cheesy, flavorful, and so easy to make in the crockpot. It has everything you love about enchiladas — black beans, corn, peppers, tomatoes, enchilada sauce, sour cream, and melty Monterey Jack cheese — in one cozy vegetarian soup.

This is the kind of slow cooker dinner that is perfect for busy weeknights, chilly days, game day, or anytime you want a comforting Tex-Mex meal without much hands-on cooking.

Made with simple pantry and freezer ingredients, this vegetarian enchilada soup is rich, filling, and naturally gluten-free when you use gluten-free enchilada sauce, broth, and toppings.

✔ Vegetarian
✔ Gluten-free friendly
✔ Easy slow cooker dinner
✔ Made with black beans, corn, peppers, and enchilada sauce
✔ Cheesy, cozy, and family-friendly

Why You’ll Love This Slow Cooker Tex-Mex Enchilada Soup

This soup is one of those easy crockpot recipes that does most of the work for you. Just add the beans, tomatoes, corn, onion, bell pepper, enchilada sauce, and vegetable broth to the slow cooker, then let everything simmer until the flavors come together.

You’ll love this recipe because it is:

Easy to prep with just 5 minutes of hands-on time.
Vegetarian and hearty thanks to black beans, corn, and vegetables.
Cheesy and comforting with sour cream and Monterey Jack stirred in at the end.
Great for gluten-free eaters when you choose certified gluten-free enchilada sauce, broth, and tortilla toppings.
Perfect for toppings like cilantro, guacamole, crushed tortilla chips, or extra cheese.
A cozy slow cooker meal that works for dinner, meal prep, or casual entertaining.

What is Tex-Mex Enchilada Soup?

Tex-Mex enchilada soup is a cozy, spoonable version of the flavors of enchiladas. Instead of rolling tortillas and baking enchiladas in a pan, this recipe turns those same warm, savory flavors into an easy slow cooker soup.

The enchilada sauce gives the soup its bold flavor, while black beans, corn, onion, bell pepper, and tomatoes make it hearty. Sour cream and Monterey Jack cheese are stirred in at the end to make the broth creamy, cheesy, and comforting.

This version is vegetarian, easy to make gluten-free, and perfect for anyone who loves enchiladas, taco soup, tortilla soup, or black bean soup.

Why This Recipe Works

This Slow Cooker Tex-Mex Enchilada Soup works because the enchilada sauce acts as the main flavor base, so you do not need a long list of spices to get a bold, cozy soup.

The black beans make the soup hearty, the corn adds a little sweetness, and the bell pepper and onion add savory flavor. Stirring in sour cream and Monterey Jack cheese at the end gives the soup a creamy, cheesy finish without making the slow cooker base too heavy.

It is also flexible. You can keep it mild for the whole family, make it spicier with jalapeños or hot sauce, or use dairy-free sour cream and cheese for a vegan version.

Ingredients in Tex-Mex Enchilada Soup

Black Beans: Black beans make this vegetarian enchilada soup hearty, filling, and full of texture. Be sure to rinse and drain the beans before adding them to the slow cooker.

Diced Tomatoes: Diced tomatoes add body and flavor to the soup. Regular diced tomatoes work well, but fire-roasted diced tomatoes are also delicious if you want a deeper, smoky flavor.

Frozen Corn: Corn adds sweetness, color, and texture. There is no need to thaw it before adding it to the slow cooker.

Chopped Onion: Onion adds savory flavor and helps build the soup's base.

Bell Pepper: Bell pepper adds color, freshness, and a mild pepper flavor to this Tex-Mex soup.

Tex-Mex Enchilada Sauce: This is the key ingredient that gives the soup its enchilada flavor. Use your favorite Tex-Mex enchilada sauce, regular enchilada sauce, or homemade vegan enchilada sauce. For gluten-free enchilada soup, make sure your enchilada sauce is labeled gluten-free.

Vegetable Broth: Vegetable broth keeps this recipe vegetarian and adds savory depth. Use gluten-free vegetable broth if needed.

Sour Cream: Stir sour cream into the soup after cooking to make it creamy and rich.

Monterey Jack Cheese: Monterey Jack melts beautifully in the hot soup, giving it that cheesy enchilada flavor.

Optional Toppings: Crumbled gluten-free tortilla chips, guacamole, and fresh cilantro are all great toppings.

Gluten-Free Tips for This Enchilada Soup

This recipe is naturally easy to keep gluten-free, but it is important to check labels. Enchilada sauce, vegetable broth, and tortilla chips can sometimes contain gluten or be processed with gluten-containing ingredients.

To keep this Slow Cooker Tex Mex Enchilada Soup gluten-free:

Use gluten-free enchilada sauce.
Use gluten-free vegetable broth.
Choose gluten-free tortilla chips or gluten-free corn tortillas for toppings.
Check labels on sour cream and shredded cheese if you are cooking for someone with celiac disease or a gluten sensitivity.

How to Make Slow Cooker Tex-Mex Enchilada Soup

This is a true dump-and-go slow cooker soup.

Start by adding the black beans, diced tomatoes, frozen corn, chopped onion, bell pepper, enchilada sauce, and vegetable broth to your crockpot.

Stir everything together so the vegetables and beans are coated in the enchilada sauce and broth.

Cover and cook on high for 3 hours or low for 6 hours, until the vegetables are tender and the soup is hot and flavorful.

When the soup is done cooking, turn off the heat. Stir in the sour cream and shredded Monterey Jack cheese until the cheese melts into the soup and the broth becomes creamy.

Ladle into bowls and add your favorite toppings.

Best Toppings for Tex-Mex Enchilada Soup

The toppings make this soup even better. Try one or more of these:

Fresh chopped cilantro
Guacamole
Crumbled gluten-free tortilla chips
Sliced avocado
Extra shredded Monterey Jack cheese
A spoonful of sour cream
Green onions
Jalapeño slices
A squeeze of lime juice

For the best texture, add crunchy toppings right before serving so they do not get soggy.

Can I Make This Enchilada Soup Vegan?

As written, this recipe is vegetarian because it uses sour cream and Monterey Jack cheese.

To make it vegan, use dairy-free sour cream and dairy-free shredded cheese. You will also want to double-check that your enchilada sauce, broth, and toppings are vegan and gluten-free if needed.

Can I add Meatless Beef Crumbles or Chick'n shreds?

Yes, you can add gluten-free vegetarian meatless beef crumbles or chick’n-style shreds if you want to make this soup even heartier.

For best results, use cooked meatless crumbles or chick’n shreds and stir them into the soup near the end of the cooking time so they heat through without getting too soft. Always check the package to make sure the product is vegetarian and gluten-free.

Can I Use Regular Enchilada Sauce?

Yes. If you cannot find Tex-Mex enchilada sauce, regular red enchilada sauce will work. You can also use homemade enchilada sauce if you prefer.

The most important thing is to choose a sauce with a flavor you enjoy because the enchilada sauce gives this soup most of its Tex-Mex flavor.

Is This Soup Spicy?

The spice level depends on the enchilada sauce you use. A mild enchilada sauce will make this soup family-friendly, while a medium or hot enchilada sauce will add more heat.

If you are serving kids or anyone sensitive to spice, start with mild enchilada sauce and let people add jalapeños or hot sauce to their own bowls.

How to Store Leftover Enchilada Soup

Let the soup cool, then store leftovers in an airtight container in the refrigerator. Leftovers are best enjoyed within 3 to 4 days. USDA food safety guidance recommends using most cooked leftovers within 3 to 4 days.

Because this soup contains sour cream and cheese, stir it well when reheating to restore the creamy texture.

How to Reheat

Reheat leftover soup gently on the stovetop over medium-low heat, stirring often until warmed through.

You can also reheat individual portions in the microwave. Heat in short intervals, stirring between each one, until the soup is hot.

If the soup thickens in the refrigerator, add a splash of vegetable broth before reheating.

Can You Freeze Tex-Mex Enchilada Soup?

You can freeze this soup, but the texture may change slightly because of the sour cream and cheese. Dairy-based soups can sometimes separate after freezing and reheating.

For the best texture, freeze the soup before adding the sour cream and cheese, then stir those in after reheating. If freezing leftovers that already contain dairy, reheat gently and stir well.

What to Serve with Slow Cooker Tex-Mex Enchilada Soup

This vegetarian enchilada soup is filling on its own, but it also pairs well with:

More Gluten-Free Vegetarian Soup Recipes

If you love cozy vegetarian soup recipes, try these next:

FAQs About Slow Cooker Tex-Mex Enchilada Soup

Can I make this Tex-Mex enchilada soup ahead of time?

Yes. This soup is a great make-ahead recipe. You can cook it, cool it, and refrigerate it until you are ready to reheat and serve.

Is enchilada soup gluten-free?

This enchilada soup can be gluten-free if you use gluten-free enchilada sauce, gluten-free vegetable broth, and gluten-free toppings. Always read labels, especially on sauces, broths, and tortilla chips.

Is this enchilada soup vegetarian?

Yes. This recipe is vegetarian because it uses black beans, vegetables, vegetable broth, sour cream, and cheese. It does not need meat to be hearty or filling.

Can I make this soup dairy-free?

Yes. Use dairy-free sour cream and dairy-free shredded cheese in place of sour cream and Monterey Jack. The flavor and texture may vary depending on the brands you use.

Can I make this soup on the stovetop?

Yes. Add the beans, tomatoes, corn, onion, bell pepper, enchilada sauce, and vegetable broth to a large pot. Simmer until the vegetables are tender and the soup is hot. Turn off the heat, then stir in the sour cream and cheese until melted.

What kind of enchilada sauce should I use?

Use Tex-Mex enchilada sauce if you can find it. Regular red enchilada sauce also works. For gluten-free enchilada soup, choose an enchilada sauce labeled gluten-free.

Can I add more vegetables?

Yes. You can add extra bell peppers, green chiles, or jalapeños if you want more vegetables or spice. Keep in mind that adding extra ingredients may change the thickness and flavor of the soup.

How do I make this soup thicker?

For a thicker soup, let it cook uncovered for a short time after the sour cream and cheese are added, or mash some of the black beans into the broth before serving.

What toppings are best?

Fresh cilantro, guacamole, crushed gluten-free tortilla chips, avocado, sour cream, shredded cheese, green onions, and lime juice are all delicious toppings for this Tex-Mex enchilada soup.

Can I double this recipe?

Yes, as long as your slow cooker is large enough. Do not fill the slow cooker more than about two-thirds to three-quarters full so the soup cooks evenly.

Yay! You have made it this far, and I am so glad! If you make this enchilada soup recipe, I’d love for you to give it a quick review and star rating ★ below. Make sure you follow me on Pinterest and Facebook, too!

Don't forget to subscribe to our EMAIL newsletter.

Slow Cooker Tex-Mex Enchilada Soup

Slow Cooker Tex Mex Enchilada Soup is an easy vegetarian crockpot soup made with black beans, corn, tomatoes, bell pepper, enchilada sauce, sour cream, and Monterey Jack cheese. It is hearty, cheesy, gluten-free friendly, and perfect for busy weeknights.

Course Soup

Cuisine Mexican

Keyword crockpot, enchilada soup, slow cooker

Prep Time 10

Cook Time 3

Total Time 3 10

Servings servings

Calories 442kcal

Author Alysen

Equipment

1 Crockpot or slow cooker

Ingredients

1 can black beans, rinsed and drained
1 can diced tomatoes
1 10 ounce package of frozen corn
1 cup chopped onion
1 cup bell pepper diced
15 ounce Tex Mex Enchilada Sauce
2 cup vegetable broth
½ cup sour cream
2 cup Monterey Jack cheese shredded
Optional toppings: crumbled gluten-free tortilla chips, guacamole, fresh cilantro

Get Recipe Ingredients

Instructions

In your crockpot, mix together the black beans, diced tomatoes, frozen corn, chopped onion, bell pepper, enchilada sauce, and vegetable broth.
Cook on high for 3 hours or low for 6 hours.
When the soup is done, turn off the heat. Add the sour cream and shredded Monterey Jack cheese. Stir until the cheese melts and the soup is creamy.
Add your favorite toppings, such as crumbled gluten-free tortilla chips, guacamole, or fresh cilantro, and enjoy.

Notes

For a heartier vegetarian soup, you can add gluten-free, meatless beef crumbles or chick’n-style shreds. Check labels to keep the recipe vegetarian and gluten-free.
Check the Enchilada sauce and Soup stock for added issues, such as yeast. Many folks may have issues with yeast along with gluten.

Nutrition

The post Slow Cooker Tex Mex Enchilada Soup – Vegetarian & Gluten-Free appeared first on .

Pumpkin Bisque

Alysen — Tue, 13 Jan 2026 16:56:47 +0000

Experience the joy of creating an incredibly delicious and easy Pumpkin Bisque, crafted with the simplicity of canned pumpkin puree. This family-friendly dish not only warms the heart but also makes for fantastic leftovers, inviting you to savor each moment.

What makes this Pumpkin Bisque so good?

This pumpkin soup is super cozy and gives you all the vibes of a beautiful fall day!
This is a family go-to because it's made with basic pantry staples, and it's low-carb. Can’t beat a fun seasonal kid-friendly soup!
Love leftovers? There's always leftovers for a great lunch meal prep!

Key Takeaways for Pumpkin Bisque

I used canned pumpkin in this recipe. However, if you have sugar pumpkins, you can roast them in the oven until soft and then puree them for this recipe. You need roughly 2 cups of pumpkin puree.
Some other topping ideas include pomegranate arils, crispy roasted chickpeas, croutons, coarse-ground black pepper, slivered almonds, fresh herbs, and chili oil. Experiment with your favorite toppings!
It’s essential to use full-fat coconut milk to get a really creamy texture with this soup. If the coconut milk has separated in the can, stir it together before measuring it out and adding it to the soup.
To get a really smooth soup, I use an immersion blender. I like it because I don’t have to transfer the soup out of the pot. However, you can use a blender as well. Just ladle the soup into your blender and process. Work in batches if needed to avoid overfilling the blender.
Store this soup in the refrigerator in an airtight container for 4 to 5 days. Just reheat over the stove before serving.

Other soup recipes

Yay! You have made it this far, and I am so glad! Hey, if you make this recipe, I’d love for you to give it a quick review and star rating ★ below. Make sure you follow me on Pinterest, Instagram, and Facebook, too!

Pumpkin Bisque

This is the creamiest fall soup! Use canned pumpkin puree for the easiest gluten-free pumpkin bisque garnished with coconut cream and pumpkin seeds.

Course Main Course, Soup

Cuisine American

Keyword pumpkin bisque

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 159kcal

Author Alysen

Equipment

Ingredients

1 tablespoon olive oil
1 cup yellow onion diced
3 cloves garlic
1 15-ounce can pumpkin puree about 1 ¾ cups
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon ground cinnamon
¼ teaspoon nutmeg
¼ teaspoon paprika
2 cups vegetable broth
2 tablespoons maple syrup
1 cup full-fat coconut milk plus more for garnish
¼ cup salted pepitas for garnish, optional

Get Recipe Ingredients

Instructions

Heat olive oil in a large pot over medium heat. Then, add the diced onion and cook for 3 to 4 minutes, until translucent and starting to brown.
Add the minced garlic and cook an additional minute, being sure to stir constantly so the garlic does not burn.
Add the pumpkin puree, salt, ground black pepper, ground cinnamon, nutmeg and paprika.
Stir until combined. Cook 1 to 2 minutes.
Then, pour in the vegetable broth, and stir until smooth.
Bring to a boil and then turn down the heat to a simmer. Let simmer for 15 minutes, stirring occasionally, to let the flavors meld together. Use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup to a blender to process until smooth.
Once smooth, pour in the coconut milk and maple syrup. Stir until combined.
To serve, top with a drizzle of additional coconut milk and sprinkle with salted pepitas. Serve with slices of toasted gluten-free baguette.

Notes

I used canned pumpkin in this recipe. However, if you have sugar pumpkins, you can roast them in the oven until soft and then puree them for this recipe. You need roughly 2 cups of pumpkin puree.
Some other topping ideas include pomegranate arils, crispy roasted chickpeas, croutons, coarse-ground black pepper, slivered almonds, fresh herbs, and chili oil. Experiment with your favorite toppings!
It’s essential to use full-fat coconut milk to get a really creamy texture with this soup. If the coconut milk has separated in the can, stir it together before measuring it out and adding it to the soup.
To get a really smooth soup, I use an immersion blender. I like it because I don’t have to transfer the soup out of the pot. However, you can use a blender as well. Just ladle the soup into your blender and process. Work in batches if needed to avoid overfilling the blender.
Store this soup in the refrigerator in an airtight container for 4 to 5 days. Just reheat over the stove before serving.

Nutrition

The post Pumpkin Bisque appeared first on .

Sick Soup - Best Soup For A Cold!

Alysen — Fri, 09 Jan 2026 02:12:25 +0000

Sick Soup, or feel better soup, is a soul-warming vegetarian soup that helps you to feel better when sickness hits. The unique combination of ingredients in this best soup for a cold will make you feel better!

What is the best soup to eat when sick?

This soup came about after years of watching my mom make it. She would ALWAYS make this soup when she didn't feel well.

It wasn't until I was an adult and had kids that I decided I should try it. Now I am wondering why I waited so long!

I personally feel this is the best soup for when you are feeling sick. Often we think chicken noodle soup when sick is the best, but this soup gives you something special too!

Obviously being vegetarian, I don’t eat chicken noodle soup - this vegetarian sick soup is perfect for me.

Does soup help a cold?

Yes, it absolutely does! The warm broth and steam can help loosen nasal congestion and ease symptoms, helping you get better faster.

This soup has many names:

Sick Soup
Feel Better Soup
Sick Day Soup
Cold Busting Soup
Soothing Soup for Cold and Flu Season

Whatever you call it - it's the best soup for a cold!

My sweet friend Chrystal at Gluten-Free Palate created a delicious and comforting quinoa soup that will make any day better! My friend Michelle over at My Gluten Free Kitchen has a Gluten Free Chicken Noodle Soup too! Same for my friend Chandice at This Vivacious Life! She loves gluten-free chicken noodle soup, too!

Best Soup For A Cold Ingredients:

The best part about this cold busting soup is that it requires a few simple ingredients. Because let's face it, the last thing you want to do when you are fighting a cold is also fight your way through a grocery store. Here is what you will need:

Onion
Vegetable Broth
Potato
Eggs
Salt and pepper (to season)

Now I am not a doctor, so I can't really make any medical claims. I can just tell you, I feel better after eating this soup. This is the soup to eat when sick, and I believe it is the very best soup for a cold or flu.

I think the simple (very simple) flavor and the warmth give you just what you need. This recipe is a "no frills" type of soup. Simple and good!

For me I adapted this recipe to meet my vegetarian needs. I know my mom has used bacon in her feel-better soup before. So, if you are a meat-eater, that is A-okay! Make it your own!

You might have ended up here because you googled: soup recipes for when you are sick, soup for the sick, soup for when sick or sick soup recipe. Phew, there are so many ways to google this recipe! Regardless, we are thrilled that you are here and we hope that you feel better after eating this vegetarian soup!

In addition to eating sick soup, remember to pause, slow down and take care of your overall self when you are not feeling 100%. Whether that means taking an extra nap, meditating or taking a bath. Take pause and give your self some grace and time to heal.

How to make sick soup

In a pot over medium heat, add the onion, broth, and potatoes, and bring to a boil. Boil until potatoes are soft.
Once potatoes are soft, turn the heat down to low.
Whisk eggs and gently add the egg mixture to the soup pot while stirring. Heat until the egg turns into solid strings.
Enjoy with salt and pepper. You can also dip buttered bread into the soup.

Looking for more flu-buster soups? Here is a listing of 15 sick-day soups. You have also got to check out this Italian penicillin soup, just use "right rice" as a gf sub for the orzo pasta. If you love soup recipes! Try Creamy Corn Soup, Cheesy Potato Bean Soup, or Taco Soup.

Sick Soup - for when you do not feel well

Sick Soup or feel better soup is a soul warming soup that helps you to feel better when sickness hits. This unique combination of ingredients will make you feel better!

Course Soup

Cuisine American

Keyword sick soup

Prep Time 3

Cook Time 20

Total Time 23

Servings person

Calories 149kcal

Author Alysen

Ingredients

¼ c onion diced
3 c vegetable broth
1 c potato peeled and diced
2 eggs whisked
buttered bread optional
salt and pepper optional

Get Recipe Ingredients

Instructions

In a pot over medium heat, add onion, broth and potatoes to a boil Boil until potatoes are soft.
Once potatoes are soft, turn heat down to low.
Whisk eggs and gently add in the egg mixture to the soup pot while stirring. Heat until egg turns into solid strings.
Enjoy with salt and pepper. You can also dip buttered bread into the soup.

Notes

Soup is best enjoyed the day you make it. Enjoy with some crusty bread or your favorite crackers.

Nutrition

Key Takeaways

Sick soup, also known as feel better soup, is a vegetarian dish that warms and helps you recover when you're sick.
This soup provides comfort and relief, easing symptoms with warm broth while being a great alternative to traditional chicken noodle soup.
The recipe for sick soup is simple and requires ingredients like onion, vegetable broth, potato, eggs, and seasoning.
To make sick soup, boil the onion and potato in broth, then add whisked eggs for a nourishing finish.
Enjoy sick soup with buttered bread, and remember to care for yourself while recuperating.

The post Sick Soup - Best Soup For A Cold! appeared first on .

Instant Pot Potato Leek Soup - An easy dinner!

Alysen — Sun, 04 Jan 2026 18:42:32 +0000

Instant Pot Potato Leek Soup is a delicious, easy meal you can make quickly for your family! Pair with a salad, and you won’t believe how simple this pressure cooker leek and potato soup is!

Instant Pot Potato Leek Soup - An easy dinner!

Here’s the deal about this soup. Not only is it an excellent vegetable broth, but it’s also one of those potato soup recipes that you’ll remember for a very long time.

Many people tend to shy away from using russet potatoes in a soup, but don’t be one of those people! Once you add in the vegetarian stock and prepare leeks, you’ll see just how simple this vegan leek and potato soup truly is.

If you have 15 minutes, you can prepare this soup! Trust me!

We are HUGE soup fans at our house! No matter the time of the year! I love this simple-to-make Instant Pot Potato Leek Soup.

Stovetop Option or Instant Pot

It can easily be made on the stovetop, too. You can check out our Potato Leek Soup recipe for stove-top directions! (Stay reading if you want to get the recipe for this pressure cooker leek and potato soup!)

As you know, we recently joined the Instant Pot craze. We were a little late to the game, but we are quickly coming up to full speed. Also, my husband enjoys connecting all his devices to our ALEXA so he can command them with his voice. If you are technologically inclined, the linked Instant Pot has an app with many recipes.

I’m seriously in awe of all the free time that I have when I use my Instant Pot. It’s a game-changer in my house. I find that when I use it to cook anything, I have about 15-20 extra minutes to do something else….and that time to me is priceless! It allows me to catch up on other work, read a bit in Scott W. Cook's book, or have some family time. I love having the flexibility rather than having to stand over a stove, watching dinner like a hawk!

I am amazed at all the things that I have been able to cook in my Instant Pot. Have you gotten one yet? You can make all sorts of meals in it!

Even breakfast! Check out this Instant Pot Pumpkin Oatmeal by Meaningful Eats! You have options for breakfast, lunch and dinner with the Instant Pot!

Understanding the Instant Pot lingo for this leek soup recipe

One thing I've learned with my Instant Pot Recipes is that, while it says it takes 12 minutes for your Instant Pot Potato Leek Soup, it actually takes a touch longer.

You see, when you use the Pressure mode, it has to reach the set pressure. THEN the 12 minutes start to tick away.

Once your 12 minutes are up, you have to release the pressure, and THEN it is time to eat.

Not hard, I think sometimes people think it is actually quicker than it really is. However, it is still faster than the stove-top method! (and less work, too!)

What are leeks and how do you slice a leek?

A leek is a vegetable many cooks add to recipes for flavor and texture. If you add the leeks to your soup, you’ll need to understand that you aren’t going to want to put the entire leek into your soup. Instead, cut off the end, then slice the white part into pieces to add to your soup. It is edible, but it varies from person to person, as some people don’t like the texture when eaten in larger pieces.

Remember to clean and wash leeks as well before slicing. If you don’t want to slice them longways, you can always cut them into smaller circles as well, in the same way that you would chop chives. That way, the pieces are not as long, and the flavor may not come through as strongly if you don’t want it to. If you’re wondering how to cut leeks for soup, those are two methods that many people use.

Can you add cheddar cheese to this Instant Pot Potato Leek Soup?

Of course you can. If you don’t live a dairy-free lifestyle, you can add in cheese, sour cream, or even heavy cream as well. We omit items like this because of our eating habits, but feel free to change it up or add it as well. Just know you’ll need to research how to cook those dairy items over medium heat, or when to add them to the Instant Pot.

When seasoning with salt and pepper, what happens if you add too much?

Be very careful when using your seasonings. Too much salt will make your soup too salty, but too little will leave your taste buds craving more. Follow the directions and measure out accordingly. If, after you make the soup, you feel you need more salt, you can add a little at a time to your own bowl.

The same process applies to adding the pepper as well. You don’t want too much pepper because it may be too spicy at that point in time!

Love instant pot recipes? If you are a meat eater, you need to check out these Instant Pot (Pressure Cooker) Beef Short Ribs from the Gluten Free Palate!

Vegetarian? Or maybe wondering more about vegetarian life or meatless cooking? There are several different types of vegetarians.

Basic types of vegetarians are:

If you want to learn more about the different types of vegetarians, you can visit our vegetarian educational posts.

Instant Pot Potato Leek Soup

I bet you are getting hungry! Let's check out this recipe and see JUST how easy it is! I bet you won't be able to believe it!

Do you have a favorite Instant Pot Soup recipe? I'd love to hear about it!

Instant Pot Potato Leek Soup - An easy dinner!

Instant Pot Potato Leek Soup is a delicious and easy meal that you can quickly create for your family! Pair with a salad and rolls and you won’t believe how simple this pressure cooker leek and potato soup is!

Course Soup

Cuisine American

Keyword instant pot potato leek soup

Prep Time 10

Cook Time 12

Total Time 22

Servings people

Calories 53kcal

Author Alysen

Equipment

1 Instant Pot

Ingredients

2 T butter or olive oil
2 large leek white and pale green parts, sliced thinly
4 medium potatoes peeled and diced
6 cups of veggie broth
salt and pepper to season
fresh parsley to garnish

Get Recipe Ingredients

Instructions

Turn on the SAUTE feature of your Instant Pot. Melt the butter and saute the leeks.
When leeks are soft add in the potatoes and broth.
Turn your Instant Pot to Manual, then HIGH pressure and set for 12 minutes. After the 12 minute timer is complete, carefully use the steam release to remove the pressure.
Place into bowls, season with salt and pepper and parsley.
ENJOY!

Nutrition

Thanks for stopping by and checking out this recipe. Whether you are here because you want to eat more meatless meals, you are a vegetarian or a vegan, whatever brought you here, you are welcome here! We are happy to have you! If you are looking for some meatless main dishes, I would suggest you check out: Vegetarian Meatloaf, Vegan Zucchini Fritters, Instant Pot Pad Thai, Vegetarian Potato Soup Recipe and Mediterranean Rice Bowl.

I told you that was easy! Looking for other allergy-friendly recipes?

All our recipes are nut-free and gluten-free. We also have vegan recipes too!

Let's talk! Do you have an Instant Pot? Have you made soup yet? If you haven't gotten an Instant Pot what is holding you back? For me, it was price but they finally went on sale! SCORE!

** This post contains an affiliate link.

The post Instant Pot Potato Leek Soup - An easy dinner! appeared first on .

Vegan Pumpkin Soup

Alysen — Thu, 30 Oct 2025 23:00:20 +0000

Vegan Pumpkin Soup is the thick and creamy fall soup of your dreams! Make the most luscious low-carb soup with canned pumpkin puree and coconut milk, topped with pumpkin seeds for a yummy crunch.

VEGAN PUMPKIN SOUP RECIPE

Fall is made for creamy soups, and this is one of my favorites! This vegan pumpkin soup is full of flavor and so luscious with coconut milk, cinnamon, nutmeg, and maple syrup, all topped with pepitas. If you've never made pumpkin soup, this recipe is so easy.

I love a cozy soup night in the fall. This is a family go-to because it's made with basic pantry staples, and it's low carb. Plus, there's always leftovers for a great lunch meal prep!

INGREDIENTS IN VEGAN PUMPKIN SOUP

Pumpkin puree: Canned pumpkin puree works great! It's easy to use and saves you so much time.

Onion: I like to use sweet yellow onions in most of my recipes. A white onion works, too, but will bring a sharper flavor.

Garlic: Everything is better with garlic. Be sure to keep stirring it so it doesn't burn!

Cinnamon: There's so much fall flavor packed into cinnamon. It's a great spice for savory or sweet dishes.

Nutmeg: As the name implies, this spice brings a little nuttiness to the mix. This soup it totally nut-free, but you'll get a little of that toasted nut flavor thanks to nutmeg!

Paprika: You can use regular or smoked paprika in this vegan pumpkin soup recipe.

Vegetable broth: You can use any vegetable broth you want! I've always got some homemade broth in the freezer for the most hearty soups.

Maple syrup: This adds a hint of richness and sweetness to the soup. You can always skip it, but I highly recommend it.

Coconut milk: You want the full-fat coconut milk for the creamiest pumpkin soup. Save a little for a beautiful garnish, too.

Salted pepitas: I love these for a crunchy garnish on top! You can also use pomegranate arils, roasted chickpeas, croutons, pepper, almonds, or chili oil!

If you have any questions, please leave a comment below and I will get back to you ASAP!

HOW TO MAKE VEGAN PUMPKIN SOUP

First, sauté the onions for a few minutes in olive oil over medium heat.
When the onions are mostly translucent, add the garlic and cook until fragrant. Stir the garlic constantly to keep it from burning.
Then, add the pumpkin puree, salt, pepper, cinnamon, nutmeg, and paprika to the pot.
Stir to combine all the ingredients together thoroughly. Cook for a couple minutes.
Now, add the vegetable broth to the mix and stir until the pumpkin puree is smooth.
Simmer pumpkin soup to let the flavors meld together. Then, use an immersion blender until the soup is super smooth.
Next, add the coconut milk and maple syrup and stir it all up.
That's it! I like to serve this vegan pumpkin soup with a drizzle of coconut milk and a sprinkle of salted pepitas for extra crunch. Don't forget the crunchy bread!

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.

WHAT TO SERVE WITH PUMPKIN SOUP

Finish dinner with these sweet apples in the air fryer! They're an amazing healthy dessert you can make in less than 20 minutes.

Make it a soup-and-salad night with this tofu salad packed with apples, quinoa, dried cranberries, and kale. Add your favorite dressing or use coconut aminos to keep it gluten-free!

IS PUMPKIN SOUP HEALTHY?

When it comes to healthy soups, it all boils down to your ingredients! I like to keep this soup fairly clean and healthy but still so luscious and creamy, too.

This pumpkin soup recipe is only 160 calories per bowl! It's also low in carbs and packed with calcium. If you want to lower the sugar content, you can always skip the maple syrup.

HOW TO ROAST PUMPKINS

I usually use canned pumpkin puree for this vegan soup because it's so easy! But, sometimes during the fall, when pumpkins are everywhere, I'll roast a pumpkin!

To roast a whole sugar pumpkin, quarter it and scoop out all the bits you'd remove for a jack-o-lantern. Cover all sides with oil, salt, and pepper. I also stab the skin a few times on each piece.

Bake the pumpkin until the skin is soft and easily pierced. Let it cool, and just scoop out the flesh! You can keep it like this for some dishes, or blend it for a pumpkin puree.

MORE AMAZING FALL RECIPES

Vegan Potato Soup is super creamy and perfect for cold weather! This simple soup is packed with carrots, celery, onions, and yellow potatoes for a heartwarming, comforting dinner in an hour.

I love zucchini fries, and this recipe is so easy because it's made in the air fryer! They're lightly breaded and still low-carb and keto-friendly.

Have you ever roasted butternut squash? It's the best fall dish that's so easy and great to add to almost any recipe.

You've had pumpkin pie and pecan pie, but have you had pecan pumpkin pie? This is the best Thanksgiving dessert with the best of both worlds!

Pumpkin baked goods are a sign of fall. I have many vegan pumpkin recipes! Try Vegan Pumpkin Chocolate Chip Cookies!

Don't forget to subscribe to our EMAIL newsletter.

Vegan Pumpkin Soup

This is the creamiest fall soup! Use canned pumpkin puree for the easiest gluten-free pumpkin soup garnished with coconut cream and pumpkin seeds.

Course Main Course, Soup

Cuisine American

Keyword creamy soup, fall soup, pumpkin soup

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 159kcal

Author Alysen

Equipment

Ingredients

1 tablespoon olive oil
1 cup yellow onion diced
3 cloves garlic
1 15-ounce can pumpkin puree about 1 ¾ cups
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon ground cinnamon
¼ teaspoon nutmeg
¼ teaspoon paprika
2 cups vegetable broth
2 tablespoons maple syrup
1 cup full-fat coconut milk plus more for garnish
¼ cup salted pepitas for garnish, optional

Get Recipe Ingredients

Instructions

Heat olive oil in a large pot over medium heat. Then, add the diced onion and cook for 3 to 4 minutes, until translucent and starting to brown.
Add the minced garlic and cook an additional minute, being sure to stir constantly so the garlic does not burn.
Add the pumpkin puree, salt, ground black pepper, ground cinnamon, nutmeg, and paprika.
Stir until combined. Cook 1 to 2 minutes.
Then, pour in the vegetable broth, and stir until smooth.
Bring to a boil and then turn down the heat to a simmer. Let simmer for 15 minutes, stirring occasionally, to let the flavors meld together. Use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup to a blender to process until smooth.
Once smooth, pour in the coconut milk and maple syrup. Stir until combined.
To serve, drizzle with additional coconut milk and sprinkle with salted pepitas. Serve with toasted gluten-free baguette slices.

Notes

I used canned pumpkin in this recipe. However, if you have sugar pumpkins you can roast them in the oven until soft and then puree them for this recipe. You need roughly 2 cups of pumpkin puree.
Some other topping ideas include pomegranate arils, crispy roasted chickpeas, croutons, coarse ground black pepper, slivered almonds, fresh herbs, and chili oil. Experiment with your favorite toppings!
It’s important to use full-fat coconut milk to get a really creamy texture with this soup. If the coconut milk has separated in the can, stir it together before measuring it out and adding to the soup.
To get a really smooth soup, I use an immersion blender. I like it because I don’t have to transfer the soup out of the pot. However, you can use a blender as well. Just ladle the soup into your blender and process. Work in batches if need be so you don’t overfill the blender.
Store this soup in the refrigerator in an airtight container for 4 to 5 days. Just reheat over the stove before serving.

Nutrition

The post Vegan Pumpkin Soup appeared first on .

Vegan Chicken Broth

Alysen — Mon, 20 Nov 2023 15:10:15 +0000

Use up all the leftover veggies in your fridge and make a flavorful and homemade vegan chicken broth!

This vegetable stock is super simple to make on the stove and will replace chicken broth in all of your favorite vegan recipes, including soups and stews.

Why This Vegan Chicken Broth Recipe is So Good

Soup recipes always call for chicken broth, and this chicken-less chicken broth is the perfect vegan substitute. This recipe is completely vegan and dairy free.
You can use up all of your leftovers! Clean out the fridge and freezer before you start this recipe. Look for celery and onions that are slightly past their prime, carrots that have been sitting in there forever, or pull out the corn that you froze 6 months ago that you were planning to use to make a corn casserole. Anything goes into this vegan chicken broth - except chicken.
Homemade vegetarian broth is easy to make! Simply cover your veggie scraps with water and let them simmer on the stove for a while. Then strain and enjoy!
You can easily store this broth in the freezer for months so that you'll always have delicious and healthy vegan "bone" broth on hand for sipping or for recipes like Vegan Chicken Noodle Soup or Vegan Beef Stew (it's made with mushrooms!).

Tips and Tricks for Making Vegan Chicken Broth

Plan Ahead. This recipe works best if you start saving your veggie peels and extra bits and do so for a while. I like to keep a large ziplock bag in the freezer and toss things into it each night while I'm preparing dinner. You need about 10 cups of veggies for this stock recipe.
Be sure to wash your veggies well before peeling them if you plan to save the peels for broth!
Some veggies are not ideal for stock. Avoid potato peels as they can hold toxins from the soil. You may also want to avoid brassicas, like broccoli, kale, and cabbage. They add a flavor to the stock that's not ideal.
Squash and potatoes can make the stock cloudy, but the peels from squash and zucchini are perfect for broth.
The best vegetables to use for vegan chicken broth are onions, carrots, celery, bell peppers, garlic, tomatoes, and mushrooms.
Onion peels should be included, as they help give the vegan broth a rich color.
Try including small amounts of fresh herbs for extra flavor!

What To Make With Vegan Chicken Broth

You can use this vegan veggie stock in any recipe that calls for vegetable broth, chicken stock, or beef broth!

Try it in my White Bean and Kale Soup! This vegan soup is hearty and creamy from the addition of coconut cream.

Vegan Enchilada Sauce is also made with vegetable stock. It's my favorite for making tasty vegan enchiladas and I like to drizzle it on Tofu Tacos too.

Want to make a super simple and satisfying soup with vegan chicken broth? Try my 3 Ingredient Potato Soup. You won't believe what you can do with just potatoes, broth, and onions!

More Vegan Recipes You'll Love

Vegan Chicken Broth

Use up all the leftover veggies in your fridge and make a flavorful and homemade vegan chicken broth! This vegetable stock is super simple to make on the stove and will replace chicken broth in all of your favorite vegan recipes.

Course Soup

Cuisine American

Keyword vegan chicken broth, vegan chicken stock, vegetarian broth

Prep Time 5

Cook Time 55

Total Time 1

Servings cups

Calories 125kcal

Author Alysen

Equipment

Ingredients

10 cups vegetables scraps, peels, leftovers, etc., cut into small pieces.
Water enough to cover the vegetables
1 bay leaf
salt and black pepper to taste

Get Recipe Ingredients

Instructions

Add the vegetable pieces, water, bay leaf, salt, and pepper to a large saucepan.
Bring to a boil. Then reduce the heat to low and simmer for at least 45 minutes.
Remove the broth from the heat. Use a fine mesh sieve to strain the broth, pressing down on the vegetables to get all the flavor out. Adjust the seasoning if needed.

Notes

Plan Ahead. This recipe works best if you start saving your veggie peels and extra bits and do so for a while. I like to keep a large ziplock bag in the freezer and toss things into it each night while I'm preparing dinner. You need about 10 cups of veggies for this stock recipe.
Be sure to wash your veggies well before peeling them if you plan to save the peels for broth!
Some veggies are not ideal for stock. Avoid potato peels as they can hold toxins from the soil. You may also want to avoid brassicas, like broccoli, kale, and cabbage. They add a flavor to the stock that's not ideal.
Squash and potatoes can make the stock cloudy, but the peels from squash and zucchini are perfect for broth.
The best vegetables to use for vegan chicken broth are onions, carrots, celery, bell peppers, garlic, tomatoes, and mushrooms.
Onion peels should be included, as they help give the vegan broth a rich color.
Try including small amounts of fresh herbs for extra flavor!
The nutrition facts here are just a guide. The actual details will depend on which vegetables you use, how much salt you add, and how much water you use.
Storage: Keep in the refrigerator for up to 1 week, or freeze for up to 4 months.

Nutrition

The post Vegan Chicken Broth appeared first on .

Chickpea Soup

Alysen — Mon, 29 May 2023 12:00:00 +0000

You are going to love this hearty, tomato-based Chickpea Soup! It's filling and rich with creamy beans and potatoes, perfectly seasoned with garlic and herbs, and cooked in less than an hour on the stovetop.

Why This Chickpea Soup Recipe is So Good

It's Gluten-Free and Vegan! This recipe is similar to a Traditional Minestrone Soup, but we're skipping the pasta and adding potatoes instead. We're also replacing the traditional cannellini beans with another favorite vegan protein source: chickpeas, which are richer and have more bite to them.
A Versatile Recipe, this soup with chickpeas can be served as an appetizer, a light lunch, or a satisfying dinner with a salad or some crusty bread on the side.
The Recipe is Simple! Like many soup recipes, we'll start by sauteeing some veggies, then layering in the flavor ingredients, and finally simmering everything together in vegetable stock until the whole thing comes together. As a bonus, it takes less than an hour!

Tips and Tricks for Making This Easy Chickpea Soup Recipe

Add Extra Veggies! Stir in some chopped kale or baby spinach and let it wilt down at the very end, or sautee mushrooms or diced zucchini before adding the broth and tomatoes.
Potatoes make this soup super satisfying, but you can leave them out if you want to reduce the carbs in this recipe.
Try Pureeing It. Add around half of the finished soup to a blender and puree it until smooth. Then stir it back in and enjoy the dairy-free creaminess!
Feel Free to Use Dry Chickpeas in this recipe. Just cook them first before adding them to the soup.
Don't throw away the liquid from the can of chickpeas! That is called "aquafaba" and it can be whipped up to make the most delicious aquafaba chocolate mousse.
Garnish your Soup with freshly chopped parsley, grated parmesan cheese (or a vegan parmesan substitute)
Store any leftovers in an airtight container in the fridge for up to 4 days. I'd avoid freezing this soup, only because it contains potatoes. Those tend to change texture in the freezer and become grainy.
Serve with a delicious salad to make it a meal. I am a big fan of this Dandelion Salad with gluten-free bread crumbs.

What to Serve with Chickpea Soup

All types of soup are delicious with your favorite gluten free bread! I like to pick up a nice rustic loaf at my favorite bakery.

You can also top your bowls with homemade air fryer croutons, or make vegan croutons in the oven.

More Delicious Soup Recipes

Chickpea Soup

Course Soup

Cuisine Italian

Keyword chickpea soup, chickpea soup recipe

Prep Time 5

Cook Time 55

Total Time 1

Servings servings

Calories 131kcal

Author Alysen

Equipment

Soup pot

Ingredients

2 tbsp olive oil
1 onion diced
1 stick celery diced
1 large carrot diced
3 cloves garlic minced
1 tsp paprika
½ tsp dried rosemary
½ tsp dried thyme
1 large white baking potato peeled and diced into approx. 1” chunks
5 cups vegetable stock
1 15-oz can diced tomatoes
2 15-oz cans chickpeas drained
Salt and pepper to taste

Get Recipe Ingredients

Instructions

Heat the oil in a large soup pot. Add the onion, celery and carrot and fry for 6-8 minutes until softened, then add the garlic and fry for another minute.
Add the paprika, rosemary and thyme and stir well, cooking for another 2 minutes.
Add the potato, stock, diced tomatoes, chickpeas and some salt and pepper to taste. Stir, bring to a boil then leave to simmer for 45 minutes.
Serve, garnished with fresh parsley if desired.

Notes

This recipe will serve 4-6 people, depending on the serving size.
To reduce the sodium, look for low-sodium vegetable stock, or make your own!
Add Extra Veggies! Stir in some chopped kale or baby spinach and let it wilt down at the very end, or sautee mushrooms or diced zucchini before adding the broth and tomatoes.
Potatoes make this soup super satisfying, but you can leave them out if you want to reduce the carbs in this recipe.
Try Pureeing It. Add around half of the finished soup to a blender and puree it until smooth. Then stir it back in and enjoy the dairy-free creaminess!
Feel Free to Use Dry Chickpeas in this recipe. Just cook them first before adding them to the soup.
Garnish your Soup with freshly chopped parsley, crunchy croutons, or grated parmesan cheese (or a vegan substitute)
Store any leftovers in an airtight container in the fridge for up to 4 days. I'd avoid freezing this soup, only because it contains potatoes. Those tend to change texture in the freezer and become grainy.

Nutrition

The post Chickpea Soup appeared first on .

4 Ingredient Potato Soup

Alysen — Wed, 19 Apr 2023 06:03:00 +0000

A 4 Ingredient Potato Soup Recipe that's ready in about 40 minutes! This simple soup recipe will warm your belly with comforting flavors and textures, and it's so easy to make.

Why This 4 Ingredient Soup Recipe is So Good

It's a super simple recipe! Potatoes, onions, broth, and milk are the four ingredients needed, and they come together to make the most delicious potato soup in very little time.
This is the ultimate comfort food soup. It's filling, creamy, and delicious.
This is a smaller batch soup recipe to serve four people. This is great if you're cooking for just a few, but you can easily adjust the recipe to make more potato soup if you want to!

Tips and Tricks for Making 4 Ingredient Potato Soup

Use homemade vegetable stock for this soup recipe, or buy it at the store! Packaged broths can contain a lot of sodium, so you may want to opt for a low-sodium option.
Because there are only four ingredients, be sure that they are all high-quality and fresh!
To give potato soup a creamy comforting texture, we're using a standard blender. A stick or immersion blender can also be used, and that way you'll have fewer dishes to wash!
If you'd rather not blend the soup, it's delicious left chunky as well.
For a richer, creamier soup, use half and half or heavy cream in place of the milk in this recipe.
Other seasonings can be added to your potato soup. Try a bit of cajun seasoning or a dash of hot sauce to give it a kick.
A handful of parmesan or grated cheddar cheese will also be so good here, if you feel like adding another ingredient to this basic potato soup recipe.
Store leftovers in the fridge. Your soup will stay fresh for up to 4 days. Reheat in the microwave as needed.

What to Serve with Potato Soup

Less is more when it comes to side dishes to serve with potato soup!

I like to have this soup with a nice loaf of bread or rolls, either homemade or from the bakery.

The easiest thing is to make some frozen garlic bread in the air fryer!

You might also like to add something crunchy to your creamy soup. Try my vegan croutons, or add some protein with crispy tofu croutons instead!

More Simple Soup Recipes

White Bean and Kale Soup
Pumpkin Bisque
Spicy Stew
Instant Pot Ramen Soup
My Favorite Soup for a Cold - Sick Soup!
Summer Vegetable Minestrone Soup
Creamy Vegan Tomato Soup

4 Ingredient Potato Soup

A four-ingredient Potato Soup Recipe that's ready in about 40 minutes! This simple soup recipe will warm your belly with comforting flavors and textures, and it's so easy to make.

Course Soup

Cuisine American

Keyword 4 ingredient potato soup

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 189kcal

Author Alysen

Equipment

Ingredients

1 tablespoon oil for sauteing
1 large onion diced
18 ounces (500g) white potatoes peeled and diced into approx. half inch chunks
4 cups vegetable stock
1 cup whole milk

Get Recipe Ingredients

Instructions

Add oil or butter to a large soup pot and fry the onion and potato on a medium setting for about 10 minutes until softened.
Add the vegetable stock, bring to a boil then leave to simmer for 15 minutes.
Stir in the milk and add salt and pepper to taste.
Transfer the soup to a large jug blender and blitz until smooth. Work in batches if needed.
Serve with a little fresh chopped parsley and extra black pepper on top (optional).

Notes

Use homemade vegetable stock for this soup recipe, or buy it at the store! Packaged broths can contain a lot of sodium, so you may want to opt for a low-sodium option.

To give potato soup a creamy comforting texture, we're using a standard blender. A stick blender can also be used.

If you'd rather not blend the soup, it's delicious left chunky as well.

For a richer, creamier soup, use half and half or heavy cream in place of the milk in this recipe.

Other seasonings can be added to your potato soup. Try a bit of cajun seasoning or a dash of hot sauce to give it a kick.

A handful of parmesan or grated cheddar cheese will also be so good here, if you feel like adding another ingredient to this basic potato soup recipe.

Store leftovers in the fridge. Your soup will stay fresh for up to 4 days. Reheat in the microwave as needed.

Nutrition

The post 4 Ingredient Potato Soup appeared first on .

3 Ingredient Potato Soup

Alysen — Wed, 12 Apr 2023 06:00:00 +0000

This comforting and hearty 3 Ingredient Potato Soup is easy to make with just a few inexpensive ingredients. It's the perfect meal for busy weeknights, or when you're low on groceries!

Why This 3 Ingredient Potato Soup Recipe is So Good

It's Cheap to Make! All you need is an onion, a couple of potatoes, and some broth. Let it simmer and enjoy. Delicious food doesn't have to be expensive, and this simple soup recipe is proof!
Easy to Upgrade. You can make a delicious vegan potato soup with just 3 ingredients, but you can also take things up a notch by adding other seasonings or ingredients. This is a great base recipe for creating your own delicious soups.
You Can Make It Any Time: I always have the ingredients for this soup in my cupboards, so I can whip up a pot whenever I need to feed hungry kids (or myself!) in a hurry.

Try more easy potato soup recipes! We have a vegetarian potato soup recipe that uses just 6 recipes plus seasonings. There's also our vegan potato soup which uses coconut milk for creaminess.

Tips and Tricks for Making 3 Ingredient Potato Soup

To make this recipe even more economical, make your own vegetable stock. Try this recipe for vegetable broth, or just simmer some onions and whatever other veggie scraps you have with water for an hour or more to make a flavorful stock that you can store in the freezer.
Sauteeing the onions and potatoes before boiling them helps to pull out more of their flavor, and helps the soup to be ready quicker.
If you'd like to make a creamy 3 ingredient potato soup, you have a couple of options. First, try blending some or all of the soup with a stick blender. This will give it a thick, creamy texture. Second, you could turn this into a 4 ingredient potato soup recipe and stir in a little bit of heavy cream at the end.

What to Serve With Potato Soup

A simple soup like this one can really go with just about anything, but all it needs is a side of crackers or fresh bread.

Try making frozen garlic bread in the air fryer! You'll also love topping this soup with crunchy air fryer croutons, or add extra protein with tofu croutons instead.

If you enjoy a meal of soup and salad, we have many delicious salad recipes here for you to try. Kale Apple Slaw and Vegan Caesar Salad are two of our favorites.

More Easy Soup Recipes

3 ingredient potato soup

This comforting and hearty 3 Ingredient Potato Soup is easy to make with just a few inexpensive ingredients. It's the perfect meal for busy weeknights, or when you're low on groceries!

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 492kcal

Author Alysen

Equipment

Soup pot

Ingredients

500 grams (18 oz) white potatoes peeled and diced into approx. half inch chunks
1 large onion diced
4 cups vegetable stock
Olive oil for sauteing
salt and pepper to taste

Get Recipe Ingredients

Instructions

Add a tablespoon of oil or butter to a large soup pot and fry the onion and potato on a medium setting for about 10 minutes until softened.
Add the vegetable stock, bring to a boil then leave to simmer for 15 minutes.
Season to taste and serve with a little fresh chopped parsley and extra black pepper on top (optional).

Notes

Sauteeing the onions and potatoes before boiling them helps to pull out more of their flavor, and helps the soup to be ready quicker.

If you'd like to make a creamy 3 ingredient potato soup, you have a couple of options. First, try blending some or all of the soup with a stick blender. This will give it a thick, creamy texture. Second, you could turn this into a 4 ingredient potato soup recipe and stir in a little bit of heavy cream at the end
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave.

Nutrition

The post 3 Ingredient Potato Soup appeared first on .

Magic Leek Soup

Alysen — Wed, 05 Apr 2023 18:36:00 +0000

Are you ready to try Magic Leek Soup? It's said that French ladies drink leek soup broth to keep their lean figures, but I'm not really interested in that bit of diet advice!

Aside from that, leek soup, made creamy from a few boiled potatoes (not milk or cream) and simply seasoned with salt and bay leaves, is delicious!

This recipe is also magical because it's very easy to make. With just 6 ingredients and 30 minutes, you'll be enjoying a warm bowl of this tasty vegan soup.

Why This Magic Leek Soup Recipe is So Good

Rustic and Delicious - There's just something about a good leek soup recipe! Just like my Instant Pot Potato Leek Soup and Vegan Tortilla Soup this one is so simple, but completely comforting and amazing.
Fast and Easy - You need 6 common ingredients and about 30 minutes to make the most magic leek soup there is.
Creamy and Dairy Free - The creaminess of magic leek soup comes from blended potatoes - there's no need to add any milk or cream to the pot. That's also why this recipe is low in fat.

Tips and Tricks for Making This Recipe

Less is More! The beautiful thing about this recipe and about potato leek soup in general is that it doesn't really need much fuss. Simple ingredients, minimal seasonings, and a foolproof cooking method are all you need.
Be sure to wash the leeks very well. They tend to hold on to dirt inside all of their layers. I like to chop the leeks, then place them into a large bowl of cold water. The sandy dirt will sink to the bottom and the leeks will float.
An immersion blender is such a handy gadget to have, and I especially love it for easily blending up soups right in the pot!
To Store: Leek soup can be stored in the fridge for up to 4 days, or frozen for a few months! I like to freeze soups in individual serving sizes so that they're easy to reheat for lunches.

What to Serve with Magic Leek Soup

Enjoy a hot bowl of soup with your favorite sandwich, or some easy Air Fryer Garlic Bread.

As a delicious crunchy topping, add crispy vegan croutons to your soup before serving.

More Simple and Delicious Soup Recipes

Magic Leek Soup

Magic leek soup, made creamy from a few boiled potatoes (not milk or cream) and simply seasoned with salt and bay leaves is delicious and easy to make!

Course Soup

Cuisine American

Keyword magic leek soup

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 117kcal

Author Alysen

Equipment

Ingredients

1 tablespoon olive oil
1 onion diced
5 leeks diced – green tops discarded
2 cloves garlic minced
2 large potatoes peeled and diced
4 cups vegetable broth
1 bay leaf

Get Recipe Ingredients

Instructions

Heat oil in a large soup pot and fry the onion and leeks on a medium setting for about 10 minutes, stirring frequently. Then add the garlic and fry for another minute.
Add the potatoes, vegetable broth, bay leaf and 4 cups of water. Stir, bring to a boil then reduce to a simmer and leave to cook for 20 minutes.
Using an immersion blender, blitz the soup until smooth. Season with some salt and pepper to taste.

Video

https://youtube.com/shorts/qlbGqT_BdP0

Notes

Less is More! The beautiful thing about this recipe and about potato leek soup in general is that it doesn't really need much fuss. Simple ingredients, minimal seasonings, and a foolproof cooking method are all you need.

Be sure to wash the leeks very well. They tend to hold on to dirt inside all of their layers. I like to chop the leeks, then place them into a large bowl of cold water. The sandy dirt will sink to the bottom and the leeks will float.

An immersion blender is such a handy gadget to have, and I especially love it for easily blending up soups right in the pot!

To Store: Leek soup can be stored in the fridge for up to 4 days, or frozen for a few months! I like to freeze soups in individual serving sizes so that they're easy to reheat for lunches.

Nutrition

The post Magic Leek Soup appeared first on .

Instant Pot Vegetarian Chili (Dump-and-Go + High Protein)

Alysen — Tue, 28 Mar 2023 12:00:00 +0000

Instant Pot Vegetarian Chili is totally meat-free vegan chili packed with onions, bell peppers, tomatoes, black beans, and all the seasonings! Skip the beef and make this super flavorful soup in less than 30 minutes. The Instant Pot Vegetarian Chili is high-protein, gluten-free, and easy to make as you dump ingredients into one pot.

INSTANT POT CHILI RECIPE

Chili is such a great winter dish, but it takes hours to make. This Instant Pot Vegetarian Chili is full of rich flavor but only takes half an hour to make!

This chili recipe is totally vegan, made with kidney beans, diced tomatoes, onions, bell peppers, vegetable broth, and a delicious seasoning blend.

If you like your chili packed with beans, try this Instant Pot Four-Bean Chili.

INGREDIENTS IN INSTANT POT VEGETARIAN CHILI

Kidney beans: I use black beans as the base of my vegetarian chili instead of ground beef. You can also add pinto beans or black beans to the mix!

Diced tomatoes: Canned is honestly preferred here because of all the seasonings they add, but you can also dice your own.

Oil: You only need a little to soften the onions and bell peppers before pressure cooking the chili. Any neutral oil is fine here!

Onion: I use onions in almost every recipe because they add rich umami flavor and subtle sweetness.

Bell pepper: As the name states, bell peppers bring a sweet peppery flavor to the dish as well as vitamin A, vitamin C, and potassium.

Tomato paste: This both adds a sweet tomato flavor to the chili and acts as a binder for all the veggies.

Chili powder: You can always buy a chili seasoning mix, but I prefer to make my own. This is the base for your chili seasoning and gives it that rich brown color, too!

Smoked paprika: If you love a little smokiness in your chili, this is the best way to get it! You can also use regular paprika in a pinch.

Oregano: A staple in Italian food is also super important in your chili! This earthy herb has a pungent flavor when fresh but a far more mellow taste if dried.

Cumin: Want depth in your chili? You're looking for cumin! It has a warm flavor and an edge of citrus to make your chili go from ordinary to extraordinary.

Vegetable broth: Some people use water in their chili but I think the vegetable broth gives it a little more flavor.

If you have any questions, please leave a comment below and I will get back to you.

HOW TO MAKE INSTANT VEGETARIAN POT CHILI

First, sauté the onion and bell pepper with a little oil in the Instant Pot until softened.
Then, add the vegetable broth to the pot and stir.
Next, add the black beans to the pot and stir well.
Now, add the seasonings and mix.
Finally, add the diced tomatoes and tomato paste. Stir to combine everything and cover the Instant Pot. Set your pressure cooker on high for 16 minutes.
When the timer goes off, quickly release the Instant Pot. Be careful of the steam! Stir well before serving and top with your favorite chili garnishes!

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below!

WHAT TO SERVE WITH INSTANT VEGETARIAN POT CHILI

I love this one-pot meal because it's super filling, packed with vegetables, and great for leftovers.

Have you ever tried cinnamon rolls with your chili? Seriously, it's amazing. I love to have some of these Air Fryer Cinnamon Rolls with my leftover chili.

You can also use this chili as a garnish! Make a batch of veggie dogs for these Air Fryer Chili Cheese Dogs or add them to an air fryer baked potato!

You can even switch it up and use this vegan chili in my Vegan Burrito recipe!

The Best Chili Toppings

This dairy-free chili recipe is perfect as is, but you can always add garnishes to your Instant Pot Vegetarian Chili.

I usually add a dollop of sour cream and some sliced green onions to my chili, but you can also use:

Shredded cheese
Avocado slices
Cornbread
Tortilla chips
Cilantro
Lime wedges

The topping options are endless with chili!

How to Store Leftover Chili

No matter how hard you try, there are always leftovers from Instant Pot Vegetarian Chili. It's a one-pot meal that feeds an army!

This chili will last up to four days in the refrigerator or a few months in the freezer. I like to freeze leftovers in single-serve portions for an easy lunch on a cold, rainy day.

If your chili gets too thick while it's chilled, add a little vegetable broth to loosen it.

MORE YUMMY VEGETARIAN RECIPES

If you love Tex-Mex recipes, you'll love this Sweet Vegetarian Chili with Peppers and Corn.

These Air Fryer Tostadas would be great with leftover chili. Or swap the meat in this Air Fryer Taquitos recipe!

The Instant Pot is the best way to make bean dishes, including these Instant Pot Baked Beans.

Instant Pot Vegetarian Chili

This vegan chili is super fast in a pressure cooker! Toss everything in the Instant Pot for dinner in less than 30 minutes flat.

Course Dinner, Main Course

Cuisine American

Keyword meatless chili, pressure cooker, vegan chili

Prep Time 5

Cook Time 16

Total Time 21

Servings people

Calories 82kcal

Author Alysen

Equipment

Instant Pot
Can opener

Ingredients

2 tablespoons oil
1 cup onion diced
3 tablespoons tomato paste
2 tablespoons chili powder
2 teaspoons smoked paprika
2 teaspoons oregano
2 tablespoons cumin
2 cups vegetable broth
1 28-ounce can diced tomatoes
2 cans kidney beans drained and rinsed

Get Recipe Ingredients

Instructions

Place oil, onions, and bell peppers into Instant Pot. Use sauté function to soften onions and bell peppers.
Once the onion mixture is softened, add the remaining ingredients and combine.
Put the lid on the pressure cooker. Press the manual button, then the high button, and set the time to 16 minutes.
After the Instant Pot Chili has cooked for 16 minutes, carefully move the steam valve to quick release. Be careful as steam will be hot.
Once pressure is released, take off the lid. Give the chili a final stir and serve.

Nutrition

The post Instant Pot Vegetarian Chili (Dump-and-Go + High Protein) appeared first on .