Vegan Cream of Chicken Soup
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Connoisseurus Veg · by Alissa Saenz★ 5.0 (4)

Vegan Cream of Chicken Soup

NUTRITION · PER SERVING55M COOK
CAL 17%·PRO 36%
CARBS 23G28% OF CAL
5G FIBER12G OTHER6G TOTAL SUGAR
FAT 19G52% OF CAL
6G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegan take on cream of chicken soup using baked tofu, hearty vegetables, and a rich cashew cream base. Silky and satisfying, perfect for cold fall and winter days.

mainamericansouptofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 cup vegetable broth
  • 1 tablespoon soy sauce
  • 1 1/2 teaspoons poultry seasoning
  • 1 teaspoon olive oil
  • 1 (14 ounce) package firm or extra firm tofu, (drained, pressed, and cut into 1/2 inch pieces)
  • 2 tablespoons vegan butter
  • 1 medium onion, (diced)
  • 2 medium celery stalks, (diced)
  • 2 medium carrots, (diced)
  • 2 garlic cloves, (minced)
  • 1/4 cup all-purpose flour
  • 1/2 cup dry white wine
  • 4 cups vegetable broth, (plus more as needed)
  • 1 teaspoon dried thyme
  • 1 teaspoon rubbed sage
  • 2 bay leaves
  • 1 cup raw cashews, (soaked in water 4-8 hours and drained)
  • 1 cup unflavored and unsweetened non-dairy milk
  • 1/2 cup frozen peas, (thawed)
  • Salt and pepper to taste
PREP
15M
SODIUM
898MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.